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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 2.77 MB, 2016x1512, 20211011_144224.jpg [View same] [iqdb] [saucenao] [google]
[ERROR] No.16819733 [Reply] [Original]

The steel is finally here lads
Time to bake my first pizza
Will update with pics

>> No.16819737

>>16819733
Should have gotten a stone.

>> No.16819738
File: 1.81 MB, 2016x1512, 20211011_152352.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Letting the steel preheat for an hour first

>>16819737
No

>> No.16819743
File: 2.73 MB, 2016x1436, 20211011_151530.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Sauce: made.

>> No.16819758
File: 2.57 MB, 2016x1418, 20211011_151551.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Mozz: grated.

>> No.16819768
File: 416 KB, 600x600, 1632186578121.png [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819758
>grated and not just put on in big blobs
get a load of this faggot

>> No.16819772
File: 2.04 MB, 478x360, 1633980859796.gif [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819768

>> No.16819774

>>16819733
What if the steel expands too much and consumes your oven; trapping your pizza and the possibility of further oven-cooked goods for the foreseeable future?

>Fortune: The post above this was made by a liar

>> No.16819781

>>16819768
I'm making New York style, not that gay Italy shit

>> No.16819785

>>16819781
toppings?

>> No.16819804

I want one of these but they don't sell them for pizza specifically here. What kind of steel can I buy that is food safe and shit?

>> No.16819815

4/10 made me reply and almost typed a response

>> No.16819826

Im still waiting for the pizza pic

>> No.16819832

>>16819733
where the dough at

>> No.16819834
File: 1.57 MB, 1512x2016, 20211011_155144.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819826
Still preheating the steel

>>16819785
Just mozzarella and a bit of parmesan since this is my test run

>> No.16819837
File: 1.82 MB, 2016x1512, 20211011_155243.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819832
Been cold fermenting for almost a week

>> No.16819848

>>16819837
how you make it, I mean week long cold fermentation

>> No.16819856

>>16819837
>single use plastics
Fuck off. Really, Fuck the Fuck OFF.

>> No.16819862

>>16819856
They're not single-use, I've been using them for a long time

>> No.16819869

I just bought a stone oven for the garden, will erect (haha cock) him in the next couple of weeks and come back with pics

>> No.16819879

Where is your basil

>> No.16819888

>>16819856
Just wash it and use again

>> No.16819890

>>16819888
they aren't dishwasher safe.

>> No.16819922

>>16819856

You’re a fag. Fuck the planet nuke the whales.

>> No.16819924

>>16819890
If only there was some other way to wash dishes...

>> No.16819931

>>16819862
So they're degrading and leeching into your food, cool.

>> No.16819933

>>16819924
>have dishwasher
>buy bowls that aren't dishwasher safe
BRILLIANT EINSTEIN!

>> No.16819935

>>16819933
Do you not have a sink?

>> No.16819938

>>16819733
>he bought chinese pot metal coated with cancer causing anti stick chems

>> No.16819940

>>16819935
Do you know what a dishwasher does?

>> No.16819942
File: 2.53 MB, 2016x1512, 20211011_160610.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819879
Cornmeal: on.

>> No.16819943

>>16819733
>>16819738
>>16819743
>>16819758
>>16819781
>>16819834
>>16819837
>>16819862
Based
>>16819856
>>16819890
>>16819931
>>16819938
Meds

>> No.16819949
File: 2.50 MB, 2016x1512, 20211011_161302.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

It's on boys, time to get this thing in the oven. That dough was hard to work with, it was a bit overproofed

>> No.16819951

>>16819942
that doesn't look dishwasher safe

>> No.16819958

>>16819949
>no toppings

>> No.16819964

>>16819949
good luck, it'll probably come out pretty good but don't expect the same results as a real pizza oven

>> No.16819971

>>16819949
what cheese? did I miss that?

>> No.16819973

>>16819733
Stone is better

>> No.16819975
File: 2.06 MB, 2016x1512, 20211011_161409.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

I made it on thank God

>> No.16819976

>>16819975
It looks a little misshapen

>> No.16819980

>>16819976
his dough was about 3 days off.

>> No.16819981

>>16819971
Mozzarella, I'll grate some Parmesan on as well after it's done cooking

>> No.16819983

>>16819976
A small part of the dough was still a bit wet and stuck to the peel, I honestly expected it to be worse

>> No.16819989
File: 2.25 MB, 2016x1512, 20211011_162314.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

It's done bros

>> No.16819994

>>16819989
That doesn't look as good as I'd hoped. It still eat it though

>> No.16819995
File: 2.48 MB, 2016x1512, 20211011_162404.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Grated on some parm

>> No.16819999

>>16819995
Make a webm of you eating a slice

>> No.16820001

>>16819981
>Mozzarella
I mean details. low moisture, skim, full fat, buffalo (i know it's not that but still...)

>> No.16820012

>>16819989
Looks great despite the shape. Very nice browning on the cheese. Good job.

>> No.16820017

>>16819989
>>16819995
Im sure it tastes way better than it looks

>> No.16820020

Time to taste test

>>16820001
Low moisture whole milk

>> No.16820035

>>16819733
You could have gotten a 18"porcelain tile at lows for like 6 bucks that would outperform it. Hope you didn't get taken for a ride

>> No.16820038
File: 1.99 MB, 1512x2016, 20211011_163419.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Tastes delicious. Crust is uneven as the dough was hard to work with being so wet and proofed. I look forward to doing it again and will try a less proofed dough.

>>16820035
It was $110

>> No.16820049

>>16820038
put some toppings on next time

>> No.16820051

>>16819949
do you not know how to make a fucking circle?

>> No.16820060

Your meme devices won't help you in any way.

>> No.16820061

>>16820049
Next time I'm trying Neapolitan style

>> No.16820066

>>16820061
nah put some toppings and stop being a cringy faggot

>> No.16820067

>>16820051
Real New York pizza is never a perfect circle

>> No.16820070

>>16819942
What does cornmeal do? help absorb moisture and make the crust more crispy?

>> No.16820073

>>16820070
It's just a granular matter that stops a dough from sticking to the peel and helps it slide off into the oven

>> No.16820075
File: 53 KB, 1024x577, 1559422945518.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16820038
>It was $110

>> No.16820078
File: 1.61 MB, 1512x2016, 20211011_164453.jpg [View same] [iqdb] [saucenao] [google]
16820078

Bon appetit lads

>> No.16820086

>>16819940
Do you know what washing is you drooling fucking retard?

>> No.16820097

>>16820067
yes it is you retard. Not that it matters what new yorkers do but you're fucking stupid anyway.

>> No.16820107
File: 2.76 MB, 3120x4160, IMG_20210630_201023520.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819995
Looks good. Nothing worse than trying to get a pizza off the peel while holding it's shape. For me anyways, that is

>> No.16820119

>>16820107
what the fuck is that?

>> No.16820122

>>16820078
>that keyboard
unironically kill yourself

>> No.16820130

>>16820119
It was supposed to be a fucking sourdough pizza but it stuck to the pizza peel

>> No.16820132

>>16819738
couldnt you put the steel over the stove on high for 3-6 minutes, then place the steel in the oven for maybe another 3-6 minutes to even out the heat?

>> No.16820140

>>16819933
>>buy bowls that aren't dishwasher safe
he probably bought some product that came in those bowls

>> No.16820146

>>16820132
Maybe, but electricity is so cheap it doesn't even matter

>> No.16820152

>>16820122
>not being a happy hacker

>> No.16820156

>>16820152
How else are you going to write well formed HTML?

>> No.16820164

>>16820152
Keyboards without number pads are shit

>> No.16820167

>>16820164
t. data entry wagie

>> No.16820176

>>16819781
Your cheese will overcook and break if you use shredded and a hot steel and oven. The size of the mozzarella chunk is set based on your ovens characteristics.

>> No.16820206

Also
>>16819837
You need to reshape the dough into a ball and let it rise at room temp for an hour or so before forming the final shape.
>>16819942
Use flour instead of cornmeal to not ruin the texture and flavor

>> No.16820214

>>16820206
I think you're definitely right on these last two points, will try next time.

>> No.16820251
File: 2.00 MB, 2016x1512, 20211011_172733.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Thanks for joining me lads now it's time to get comfy and play some final fantasy. Until next time.

>> No.16820264

>>16820251
>Can't cook
>Plays Vidya
Like pottery

>> No.16820265

>>16819837
it looks moldy

>> No.16820272

>>16819989
looks exactly like every disappointing pizza i've ever made at home

>> No.16820274

>>16820206
But I love the texture and taste of corn meal on the bottom of pizza crust

>> No.16820277

>>16820251
peak comfy

>> No.16820282

>>16820251
I wish the weather was like that 24/7

>> No.16820352

>>16820078
>$110 bidenbux
>crust is still fucking soggy
Sue the company, anon. You deserve better after putting in the effort to get fresh mozz and make your own sauce.

>> No.16820359

>>16820078
>>16820251
I hate Florida

>> No.16820360

>>16820352
The crust was not the least bit soggy

>> No.16820367

>>16820360
It's literally sagging in your hand, dude.

>> No.16820368

>>16819733
should have just gotten a pizza screen for $5

>> No.16820524

>>16820146
>Maybe, but electricity is so cheap it doesn't even matter
anyone have an idea how much does it cost to run a kitchen oven at 500degF for an hour and 15 minutes? jw

>> No.16820528

>>16820146
>Maybe, but electricity is so cheap it doesn't even matter
imagine if everyone in india, china, and africa had this mindset. you think we would still ave any resources left in 50 years?

>> No.16820633

>>16819781
>gay italy shit
pls just kill yourself as quickly as possible..amerimutts don't know what a good pizza looks and tastes like
>eating thicc doe with toppings
fucking disgusting

t. Italiano

>> No.16820800

>>16820251
great mmorpg choice anon

>> No.16820823
File: 171 KB, 2562x1440, 1633832872410.png [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16819989
Nigger, WHAT is that shape

>> No.16820896

>>16819804
Steel that just says steel. Only type I can possibly think of as maybe not food safe is galvanized. Even stainless we use all the time. Steel itself is iron and carbon. Both are things you eat daily.

>> No.16820904

>>16820176
Go cut up some string cheese and fuck off, Fagusea.

>> No.16820924

>>16819949
I talked to a guy at a pizza shop about forming dough when I was a kid and how I kept making holes and shit. He said they make the dough balls and leave them at room temp overnight before use and this makes them easier to work with. Idk what was hard for you, but his advice might be applicable to your problem as well regardless of what it was.

>> No.16820927

>>16820367
He's literally folding it in half

>> No.16820951

>>16819804
Nigger you are literally on the internet right this second, just order one.

>> No.16821001

>>16819995
>>16819989
No toppings it sucks

>> No.16821007

>>16820359
This is Indiana

>> No.16821011

>>16820924
Thank you for the advice. I used it straight out of the fridge, and after checking online it seems this is definitely a mistake and you should let it rest at room temp for at least an hour.

>> No.16821038

>>16821011
Np. Good to know some of us here still cook. I'd have loved to try your pizza m8.

>> No.16821044

>>16819989
Shit looks dank, may have gone a bit heavy on the chromosomes when doing the shape though.

Good first pizza stone pizza,

next time make a pizza from a place thats not stuck in the stone age before toppings were invented

>> No.16821108

>>16820265
>mold
those are just air bubbles

>> No.16821141

cheese is very unhealthy.

>> No.16821217

>>16820927
Maybe he should learn to slice pizza

>> No.16821266

>>16820896
Try eating a steel knife and telling me that it's safe for human consumption

>> No.16821275

>>16821007
Hey, I'm a purdue grad with CS degree.
Want to hang out?

>> No.16821321

>>16820924
>He said they make the dough balls and leave them at room temp overnight before use and this makes them easier to work with.
1. what do you cover them with to keep them from drying out?
2. how do you keep them from sticking to cover?

>> No.16821352

>>16821321
Put in bowl,
Saran Wrap

>> No.16821407

>>16821141
If you're not white, maybe

>> No.16821443

>>16820524
This oven has a broiler power consumption of 3.8 kilowatts. https://www.geappliances.com/appliance/GE-30-Free-Standing-Electric-Convection-Fingerprint-Resistant-Range-JB655YKFS

If we assume the average price of electricity in the US to be around 11 cents per kilowatt-hour, it comes out to around 52 cents.

>> No.16821517

>>16821443
>This oven has a broiler power consumption of 3.8 kilowatts
is that the energy required to retain it at 500deg, or the energy required to raise it up to 500deg?

>> No.16821536

>>16821321
Not him but I use a proofing box

>> No.16821660

>>16821536
>Not him but I use a proofing box
is a proofing box something that would fit in a small apartment with roommates and limited storage space?

>> No.16821788

>>16820078
crust actually looks great. Nice work anon. The top shot I wasn't super impressed by, and thought the crust was undercooked, but that cross section has allayed my fears. Kino 'za

>> No.16821791

>>16820282
based and weatherpilled. Rainy days are comfy indoors, and outdoors they remind us that we are animals living in a natural world. Rainy days are best days.

>> No.16821959

>>16819995
all im seeing is a big nose

>> No.16822114

>>16821959
fuck i made a jew pizza

>> No.16822303

>>16820823
Only thing worse than niggers and jews I'd LGBT and Italians

>> No.16822324

>>16822303
meds

>> No.16822326

>>16821266
You're talking to the wrong guy. I work with and yes eat steel all the time.

>> No.16822330

>>16821217
You're supposed to fold ny zza

>> No.16822339

>>16821321
I am him. Idk what you're talking about.

>> No.16822346

>>16822324
Bet you hate Dave Chapelle too don't ya Jewish Italian retard. Go fuck yourself nobody likes you

>> No.16822358

>>16822346
double meds

>> No.16822440

>>16819995
Give it a quick broil at the end next time to get even more colour

>> No.16822761

>>16822358
Shut up Jayden

>> No.16823076

>>16821407
If I was going to make pizza at home, I'd sprinkle just a little bit of cheese on the pizza.
Cheese is like eating grease. gross.

>> No.16823080

>>16819733
>>16819737
whats wrong with cast iron? you can pre cook the crust on the stove to get it extra crisp.

>> No.16823084

>>16819922
>Fuck the planet nuke the whales.
holy fucking based

>> No.16823093

>>16819995
>>16820107
cast iron, bros. it retains its shape, its easier, and you get a better crust. https://youtu.be/JESaD6tqXiQ

>> No.16823101

>>16819834
>MAX 352F
pfffffffffffff you're supposed to preheat and cook at 500F bro

>> No.16823106

>>16819834
what kind of oven maxes out at 352F... you cant even properly roast a potato in that.

>> No.16823119

should have gotten two to cook top and bottom

>> No.16823606

>>16823106
Just wrap in foil and tuck it under ur mums roll

>> No.16823616
File: 607 KB, 300x400, vym79heowe561.gif [View same] [iqdb] [saucenao] [google]
[ERROR]

>cheese is like eating grease gross

>> No.16823633

>>16823616
that's you because cheese makes you a fatass goomer.
I haven't eaten cheese in years, and, guess what? I'm effortlessly thin.

>> No.16824228

>>16823106
That's a thermometer which isn't even connected to anything

>> No.16824256
File: 41 KB, 598x900, young-skinny-male-flexing-11673997.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16823633
bless your soul, i bet your little arms are like pencils

>> No.16824271

>>16822330
New Yorkers have never understood pizza. Their great-grandmothers turn in their graves.

>> No.16824342

>>16819837
nice

>> No.16824350

>>16819989
looks good but I think you put a little bit too much cheese on there.

>> No.16824461

>>16823633
So you're poor and have zero self control, got it.

>> No.16824522

>>16824271
be that as it may
folded pizza is good

>> No.16824526

>>16820251
Thanks for the clue. If you see a red dot don't worry about it.

>> No.16824561

>>16824526
You'll be doing me a favor

>> No.16825221

>>16820038
>cut steel with engraved logo for 50% markup

you faggots know you can order custom cut stock for regular prices from a million retailers

>> No.16825261

BAHAHAHAHA it looks like a POS Totino's with your tiny sprinkling of fresh cheese added on top. What a fucking boringass watery pizza. You have more money than you know what to do with and your baking skills are deficient. I laugh at you and will think of you tomorrow morning when I launch my torrent of high fiber shit into my US 3 gallon flusher.

>> No.16826029

>>16825261
Post pizza

>> No.16826133

>>16826029
Suck upon it. I don't have to take pictures of my orgasmic bread and pizza creations and I didn't take one for this evening right now. That pizza, in porn, compared to a Digiorno is as a dirty 20 year old ass-fuck-til-bleeding heroin addict is to a well, fuckin anything else you would like to heat and eat.

>> No.16826387

>>16826133
Well in that case I would not share my pizza with you.

>> No.16826397
File: 62 KB, 1441x983, this runs for $250 MSRP.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16820038
>It was $110

Yikes dude. that's already a good portion of the cost of a dedicated pizza grill.

>> No.16827470

steel vs stone?

>> No.16827788

After a dozen tries, I have completely given up on making a circular or rectangular pizza. The dough comes our perfectly, im just too retarded to form it into a pizza. I do make calzones with it though, and my friends basically request them like I'm providing coke and quality hookers. Idk im probably just retarded

>> No.16828890
File: 2.68 MB, 800x450, stretching pizza.webm [View same] [iqdb] [saucenao] [google]
[ERROR]

>>16827788
You gotta shape it into a circle before the last rise by grabbing the edges and pinching them into the middle. Flip it over and tighten it a bit by cupping both hands under from the sides and rotating a few times. Then you can methodically stretch it out by working gradually and symmetrically.

>> No.16828993

>>16820214
If you use flour be careful to completely coat the peel front with no wet spots on it. You want to be able to freely jiggle the pizza around without sticking. It’s kind of a game of moisture and flour in my experience

>> No.16829043

>>16827470
Steel on top of stone.

>> No.16830091
File: 200 KB, 764x1024, 1610900560833.jpg [View same] [iqdb] [saucenao] [google]
16830091

>>16828890
>that guy aimlessly swatting at flies in the background
this is real back of house kino

>> No.16830325

>>16828890
How is this possible, my dough tears way too easy for that. I even do the windowpane test to see when I should stop kneading

>> No.16832142

>>16829043
Sounds overkill