How to make american pizza like this?

[Anonymous No.16604309]

I could not find any recipe that looks exactly like this typical american pizza

[Anonymous No.16604311]

For cheese, add provolone in addition to mozzarella.

[Anonymous No.16604323]

>>16604309
Glue in the sauce. I'm not kidding, these photos are actually made with glue. The real thing is very rarely going to look like it.

[Anonymous No.16604325]

>>16604309
look up chain pizza copycat recipes
e.g. dominos, papa johns
provolone will make it more stretchy like the other anon said
if it isn't gooey enough use some processed cheese like provel

[Anonymous No.16604327]

>>16604311
>provolone
Never head of it
How does it taste like?

[Anonymous No.16604345]

>>16604327
Generic provolone in the USA is like a slightly harder muenster. Both melt exceptionally well and both provide those cheese strands in OP’s picrel. Ironically if I were to attempt OP’s pizza I’d use provolone or muenster slices under the sauce with low-moisture mozzarella on top, with a bit of grated parmesan on top to soak up the grease and keep it aesthetic. If anyone wants a 3hr dough that can do OP, look up Mitch’s pizza dough, the one with the honey.

[Anonymous No.16604358]

>>16604345
>low-moisture mozzarella
This. Not sure if it's as common outside the USA but it's why it look so different compared to something like pic related which uses fresh mozzarella that has a lot more moisture in it. Though I've made pizza with just muenster cheese and other types before and it all mostly worked okay. You just want to avoid using anything too wet.

[Anonymous No.16604367]

>>16604309
make a stiff dough (55-60% hydration), with a plenty of sugar, and cook it in a pan with a lot of oil.
sauce is tomato paste with salt, sugar, and italian seasoning, thinned out with water

[Anonymous No.16604383]

>>16604323
Direct violation of FDA code for decades. Also tons of pizza has exactly like kind of cheese pull you schizo, I could order a double cheese pan pizza from domino's and get that.

[Anonymous No.16604400]

>>16604383
>Direct violation of FDA code for decades.
Probably just meant food makeup for professional photos, not that they're act putting glue into the food they're serving people.

[Anonymous No.16604501]

This stuff here is what you use for the cheese strings. It's mozzarella but made differently

[Anonymous No.16604502]

Op here
So i used a russian recipe for pizza hut dough
Result here
Not exactly what i wanted but its ok

[Anonymous No.16604506]

Do they really not have low moisture mozarella in europe? Shit is everywhere here in the US.

[Anonymous No.16604511]

>>16604358
Low moisture mozz is a pain in the ass to find. They started "pizza/cooking mozzarella" in shops here in Bongland this year but it's still kind of moist, nothing you could grate easily

[Anonymous No.16604514]

>>16604506
We do, but depending on your country you will have to visit a shop that is selling made in Italy products only.

[Anonymous No.16604518]

>>16604506
Not very common, in Croatia you can find it in bigger shops but not small grocery store, those only have fresh mozz. For other yuropoors: lidl sometimes has blocks of it and it has a long use by date

[Anonymous No.16604532]

>>16604506
we do but it's sold in little cheese sticks for snacking.

[Anonymous No.16604538]

>>16604309
Unironically Adam ragusea's pan pizza recipe is what you're looking for

[Anonymous No.16604547]

>>16604506
We do, at least in the civilized parts. But honestly, why even use it? I tastes like nothing. I'd rather use something like young Gouda or Emmental, melts good and acts as more than just glue

[Anonymous No.16604548]

>>16604506
In Germany you can get it grated in every supermarket. Never seen it in blocks though. Pizzas or casseroles made with it look like in op's pic though.

[Anonymous No.16604551]

>>16604309
It looks like a typical no class pizza, just add a bunch of cheese and ketchup over the ham and you're good

[Anonymous No.16604613]

>>16604538
Thx looks nice but we really dont have hard mozzarella here

[Anonymous No.16604617]

>>16604548
Literally where?
Never saw it nigga

[Anonymous No.16604627]

>>16604617

[Anonymous No.16604635]

>>16604627
Ach gerieben ist immer dehydriert? Wußte ich gar nicht

[Anonymous No.16604636]

>>16604635
Same shit.

[Anonymous No.16604638]

>>16604309
The real trick of a high temperature oven.

[Anonymous No.16604642]

>>16604309
>How to make american pizza like this?
Just add way too fucking many toppings.

[Anonymous No.16604739]

>>16604311
this is sort of a myth. almost nobody uses any provolone. it's always just mozz. fancy places sometimes do a sprinkle of hard cheese like pecorino or parmesan before putting on the mozz. Smoked mozz and even white cheddar is probably more common than provolone.
>>16604309
make the crust thick with some sugar and maybe double the oil of a typical recipe. make the sauce sweet

Low moisture whole milk (not part skim) mozz is a key for any legit NY style, and un pre shredded is always better. Even Wal-Mart and Target carry it recently. General Mills All Trumps flour; Grande LMWM mozz; Stanislaus 7/11 ground tomatoes-- that's the Holy Trinity of quality NY style. A little evoo in the dough; a little oregano (preferably Sicilian) in the tomatoes. That's it. The rest is technique.

[Anonymous No.16604742]

>>16604638
not with that pizza. that's 500F conveyor belt all day err day

[Anonymous No.16604747]

>>16604502
ferment the dough and push it to the edges of the oiled pan without the parchment