/ck/ - Food & Cooking

[Anonymous No.15802142]

Post your favorite Italian Pizza

[Anonymous No.15802431]

[Anonymous No.15802436]

>italian
it's canadian

[Anonymous No.15802465]

>>15802142
>Italian
That pizza actually has toppings and doesn’t appear to be a burned misshapen cracker.

[Anonymous No.15802489]

>HKD

[Anonymous No.15802548]

[Anonymous No.15802584]

>>15802142
>hkd

[Anonymous No.15802700]

>hkd

[Anonymous No.15802716]

Italian pizza fuckinf sucks just like carbonara without whipped cream sucks and a million of other epic classic recipes that were improves throughout the years

[Anonymous No.15803145]

butter and anchovies

[Anonymous No.15803159]

fried pizza with ricotta, pepper and ciccioli

[Anonymous No.15803182]

neapolitan sausage and rapini

[Anonymous No.15803190]

>>15803182
same from another restaurant

[Anonymous No.15803210]

seafood pizza

[Anonymous No.15803229]

buffalo mozzarella margherita

[Anonymous No.15803250]

roman pizza

[Anonymous No.15803264]

[Anonymous No.15803282]

>>15803229
they do this in a restaurant near my hous, they don't bake the mozzarella though, they just cut slices of mozzarella and place it on top of the hot pizza after is baked, they also add red pesto on top of the basil leaves. Shit is insanely good I'm getting one each month and I fucking love it to death.

[Anonymous No.15803406]

>>15803182
i rapini you mother in the mout

[Anonymous No.15804679]

>>15803182
>>15803190
>>15803250
While I couldn't care less about which toppings are there and to honestly give a shit about what other people enjoy eating is beyond my comprehension, I really REALLY want to know how to get my dough to be this airy.

Is it even possible without a bazillion degree oven and magical dough-stretching skills? I've been trying like 3x a month for the last year to make pizza dough and each time it's getting a bit better but still nothing like this.

As a side note: why is there hardly any rise to the middle of the "Italian" ones? Does the cheese hold it from rising or do they purposefully make it thin as fuck in the middle?

[Anonymous No.15804723]

>>15804679
> While I couldn't care less about which toppings are there and to honestly give a shit about what other people enjoy eating is beyond my comprehension,
That's why your pizza sucks, you like passion and interest.

> I really REALLY want to know how to get my dough to be this airy.
That's why american pizza generally sucks. That plus shitty ingredients


> Is it even possible without a bazillion degree oven
It's very hard without a 400C wood oven. But you can achieve a similar (yet not equal) result with some slight modification of the dough and a stone oven or whater it's called

The first two videos are for neapolitan pizza, the last one is roman pizza which doesn't require a sun powered oven (there are english sub)

> Pizza in oven
https://www.youtube.com/watch?v=Cq90lUQUCUo

> Pizza in pan
https://www.youtube.com/watch?v=Cq90lUQUCUo

> Roman pizza
https://www.youtube.com/watch?v=JIuklKEkNQs

> As a side note: why is there hardly any rise to the middle of the "Italian" ones?
Don't know for sure since i'm not a pizzaiolo. But it's the way you flat the dough and the ingredient weight too

[Anonymous No.15804731]

>>15804723
> you like passion and interest.
menat
> you lack passion and interest

I also fucked up the link for pan pizza

[Anonymous No.15804738]

>>15804723
> Pizza in pan
https://www.youtube.com/watch?v=SN2HkepzPhU

[Anonymous No.15804741]

Memes aside, Romans get pretty wild with their pizza toppings.

[Anonymous No.15804793]

>>15804679
This is butter and anchovies with wood oven

https://www.youtube.com/watch?v=IIyInzgDc8I

[Anonymous No.15806701]

>>15802142
Al Parco - Pizzeria Antipasteria. Brindisi, Italy.

[Anonymous No.15806722]

>>15804723
>That's why american pizza generally sucks. That plus shitty ingredients
You obviously have never been to Brother’s Three pizza in Marinette, Wisconsin and tried a pepperoni + beef + extra sauce pizza. They put their beef and sausage on the pizza raw underneath the fresh Wisconsin mozzarella so it cooks in the oven and turns the pizza into something magical. I've lived in Italy for 3 years and travelled all over the U.S. in search of the best pizza, including trying New York's pizza and in general Italy and NYC make the best pizza in the world - When pizza is that good a plain cheese or margherita is WinRar, such as >>15803229 but trust me eating a Brother’s Three pepperoni + beef + extra sauce pizza is insanely delicious.

[Anonymous No.15806723]

>>15806722
Parisi pizza in Denver is excellent as well.

[Anonymous No.15808365]

>>15804723
Not sure how my disinterest in what some anon on the internet puts on their pizza means I don't have a passion for making my own food. But I guess if you need to annoy others to "assert your passion" that's.. You do you I guess.

Despite that you actually helped, so thanks. I'll try incorporating some tips from that last video since it seems to be doable with home appliances. Having said that, without toppings, that's basically how my pizza has been turning out (where it's fairly well puffed up where there was no sauce/cheese, less much more flat where there is). So I guess I'm not doing too bad. I'll try cooking the dough a bit with just a light cover of sauce though, then adding the heavy toppings later.

I've so far only done it "all at once" at 500F (max my oven goes), aluminum round pizza pan thing, about 13 minutes for a 12-15 inch pizza. But the layer of dough just under the cheese, while definitely cooked and fine by taste, stays far too moist and ends up looking/feeling undercooked/mushy. Precooking should help, though I'm worried that I won't get a brown on the cheese without overcooking the dough. I like the brown on the cheese. Broil perhaps, if my broiler worked properly.