/ck/ - Food & Cooking

[Anonymous No.18032971]

Why cant I make homemade pizza as good as when I order it?
Is it the wooden oven?

[Anonymous No.18032979]

You can

[Anonymous No.18032997]

>>18032979
Post a recipe anon ill follow it

[Anonymous No.18033001]

>wooden oven

[Anonymous No.18033052]

>>18032971
a wooden oven would catch fire and burn

[Anonymous No.18033086]

>>18032971
Not enough oil.

[Anonymous No.18033134]

>>18032971
get a baking steel for pizza like pic related

Did again a pizza today with it in my normal oven and the dough was something else, crunchy like I only dreamed, never ordering again

got the idea from this video, it's legit (except the cornmeal part that is retarded)
https://www.youtube.com/watch?v=SDpCzJw2xm4

[Anonymous No.18033292]

>>18032971
You don't get good gluten development in your dough, you don't take the steps necessary to make sure your crust carries a good flavor, you don't have good ingredients, you're not using ingredients in appropriate proportions, your oven isn't hot enough, you're not using a stone or steel.

[Anonymous No.18033304]

>>18032971
The real trick is getting/making a heavily salted thick tomato sauce, and adding salt after you put the cheese and toppings on. use some MSG if you really want that fast food pizza experience.

[Anonymous No.18033378]

>>18033134
what i wanna know is how to make those Sicilian style slices

[not op No.18033472]

>>18032979
>You can
my crust is always inferior.
my sauce is always inferior
the browning of the cheese is always inferior

[not op No.18033476]

>>18033304
plese plese, i want this

[Anonymous No.18033739]

>>18033476
>Take two jars of any pasta sauce
>Cook that sauce in a pot and season to taste until it thickens. Let it cool.
>Take your dough out and make your pizza.
>Put a bunch of kosher salt and msg on top. Bake.
Simple as.

[Anonymous No.18033776]

>>18033739
or just add a can of paste

[Anonymous No.18034078]

>>18033378
this is called sfincione, regular street food in palermo is fluffy and delicious, here is a video recipe (in sicilian dialect). basically the dough is a sweeter pizza dough
https://www.youtube.com/watch?v=NO8OEtUr7-8

[Anonymous No.18034082]

>>18033739
>kosher salt

[Anonymous No.18034104]

>>18032971
You need genuine Kraft singles

[Anonymous No.18034148]

>>18033001
>>18033052
that's what they want you to think

[Anonymous No.18034191]

>>18032971
how to make pizza good:
>buy stone or steel
>too lazy and poor: use the flattest heaviest thing you can put in the oven
>make dough way stickier than you think you can deal with, just add more flour at the end to stop it sticking to everything
>get something to slide it into the oven with like a bit of stiff cardboard or some plywood
>turn the oven all the way up and preheat for half an hour
>buy good cheese

[Anonymous No.18034276]

>>18034191
yep, it's that easy
every sunday I am now making two pizza dough to rise in the fridge for the next week, I can't believe my dough mogs most pizza deliveries now

[Anonymous No.18034295]

>>18034276
based. fridge rising the dough i learned from fagusea, but i find you can get the same result with a poolish or biga, then you only have to wait a day and the dough is way easier to work with.

[Anonymous No.18035108]

>>18032971
How I do it:

Two packets of yeast in a cup of body temperature water with two tablespoons of brown sugar, all whisked together and left to sit for 15 minutes. Three cups of flour, a bit of salt, and a few tablespoons of vegetable oil. Pour the yeast in and mix it well. Turn the dough onto a floured surface and knead it adding sprinkles of flour as necessary. Knead it for about 10 minutes or until everything's a sticky yet consistent dough ball. Put it back in the bowl and cover for an hour. Then you check on it after the hour's up and gently press to release the gas. You can choose now to either put tin foil on the bowl and let it sit in the fridge for up to 2 days or you can make it now but aging changes the flavor for the better. Up to you. When preparing it, spread it out and put it in your pan. The recipe I gave will make one big pizza or two medium ones. Top with sauces, seasonings, etc. as you desire. Turn your oven onto 450 and when it's hot, pop the pizza in on the top rack for about 15 minutes.

Check at the 15 minute mark. You can do an extra 3 or 5 minutes but check every minute. Once it goes it goes fast.

Enjoy.

Note: your yeast is a living thing. What you're doing with the sugar is giving it food to get fat and beautiful. If your yeast doesn't do anything and just looks like weird milk, toss it. It's not alive. Get new yeast.

[Anonymous No.18035180]

My dough takes too much like yeast, no matter how little I use, how much more sugar or honey I add, regardless of whether I add salt early to the water and yeast, how long it takes me to hand knead or if let out at room temperature for half an hour or the refrigerator for 2 days.

[Anonymous No.18035226]

>>18033052
They use wooden paddles to grab the pizza and those don't burn, idiot.

[Anonymous No.18035230]

>>18032971
>buy Red Baron™ Frozen Pizza
>follow directions on box
>???
>profit!

[Anonymous No.18035246]

>>18033378
detroit style is the same thing but better, you just bake it in a square cake pan.

[Anonymous No.18035268]

>>18035226
yeah but it you're making pizza on a large scale (we're talking millions) there's no way that it's feasible.

[Anonymous No.18035285]

>>18035180
>I add salt early to the water and yeast
the opposite of what you should do

[Anonymous No.18035330]

>>18035285
I've tried it to kill the yeast early to stop it from making the crust taste like yeast. Recipe calls for 3.5g of yeast I go down to 1-2g. Calls for 8g sugar and 11g of salt I've gone to 20g of each. I've heard that it may be over proofing, I couldn't say why. I mix together the dry and wet ingredients with a fork, drop into working surface and hand knead for 10 minutes until I can stretch it paper thin, leave covered in a bowl for 30 minutes, but also tried throwing straight to the refrigerator. I've tried multiple types of yeast types and brands, currently using the instant yeast red packets.

[Anonymous No.18035383]

>>18035330
sounds like you're trying to kill the yeast before it even had a chance to its thing

[Anonymous No.18035388]

>>18032971
An oven? Made of wood? Tone are you seein' this shit?

[Anonymous No.18035613]

alright - no one is gunna like this but....

ultimate life hack is using a pizza steel like mentioned earlier but just buy frozen pizzas and thaw them out. they're literally done in 6 minutes and the steel makes them better than anything you can order but not as good as home made.

[Anonymous No.18035636]

>>18035613
I hate when chef Ramsay goes to normal American 'za places and then calls them bad. Like ok it's not some fancy stupid French pizza with thin crusts and leaves on top, but a good 'za is supposed to be doughy with lots of oil and grease and meat. When I see him order big greasy 'za and it falls apart when he tries to eat it, I think "damn, that looks like some good 'za"

[Anonymous No.18036515]

>>18035613
frozen pizzas have become to expensive for what you're getting, motherfukers doubled in price and smaller in the process

[Anonymous No.18036586]

>>18035636
naw man that pizza looks to doughy and the cheese is cook enough meaning the dough is going under cooked near the center.
When did people stop eating normal pizza?

[Anonymous No.18036595]

>>18036515
You can thank Trump for that.
Pulled his fiscal policy out off his ass.

[Anonymous No.18036596]

>>18035383
>>18035285
salt doesn't kill yeast. i always add salt to my yeast and it rises great.
your attempts to kill the yeast ironically are what is giving it the yeasty flavour. dead yeast has a pungent yeasty aroma. adding more sugar will increase the activity of the yeast, causing it to become more fermented quicker. overproofed means you left the dough too fucking long, the yeast ran out of food and started dying.
honestly though i think you're just being a sensitive little bitch. homemade bread should taste a litle yeasty and fermented.
if you want your bread to really taste like supermarket plain boring shit, go ahead and rise it for a lower time with plenty of sugar at a high temperature, like 40-50 degrees in the oven.

[Anonymous No.18036683]

>>18036596
i think you posted to the wrong anon, i use half a tea spoon of brown sugar in 375g of flour just to jump start the yeast and give the crust a little browning

[Anonymous No.18036716]

>>18032971
why is making dough so hard? Mine is all fucked up and sticking to everything

[Anonymous No.18036718]

>>18036595
Isn’t it strange that the economy goes to rat shit the day a Dem steps into the White House.

[Anonymous No.18036722]

>>18036595
Trump owning Biden years later. Based

[Anonymous No.18036723]

[Anonymous No.18036724]

>>18036716
Knead it more.
You need to break the gluten down.

[Anonymous No.18036730]

[Anonymous No.18036741]

>>18036722
Will he run again?

[Anonymous No.18036744]

>>18036724
it's so sticky I can't even knead it and i added more flour

[Anonymous No.18036748]

>>18036716
takes practice to deal with sticky dough
you could try autolyse, knead more and put some corn meal down to prevent it sticking to the counter/peel

[Anonymous No.18036752]

>>18036744
>it’s too sticky
>i added more flour
Jesus…..

[Anonymous No.18036753]

The trick is to add honey

[Anonymous No.18036764]

>>18036724
retard, kneading builds gluten network. if you're breaking it down, you've overkneaded.
you can achieve the same thing by stretching and folding the dough 5 times with wet hands over a 12 hour period, it doesn't require getting super messy

[Anonymous No.18036776]

>>18036748
it's very frustrating, I let the dough sit for a while and it seems to be holding together more. I just want to be able to make a nice thin crust pizza

>>18036752
I think i used too much water

[Anonymous No.18036805]

>>18033001
he probably bakes in oven with wooden door

[Anonymous No.18036845]

>>18036776
coping with wet dough:
>use a dough scraper
>add olive oil to the dough
>wet your hands
>knead in the bowl
>stretch and fold

[Anonymous No.18036875]

>>18032971
next time you make one, take pics and post as a cookalong thread and you'll probably be told what you're doing wrong

unless you're just addicted to MSG and other additives

[Anonymous No.18036882]

>>18032971
you are not Italian
simple as

[Anonymous No.18036888]

>>18033739
All I have is pork salt, can I use that?

[Anonymous No.18036915]

>>18036776
here is my strategy
mix sugar,yeast and warm water and let sit for 5 min
add in 2/3rds of flour and mix together until smooth, let sit for another 15min then mix in the rest of the flour,salt oil and knead for 10 min
let rise in bowl for 1 hour
split the dough into 2 or 3 pieces and ball up and let rise for another 15min
stretch out on lightly floured counter and flip/slide onto a corn mealed peel and add topping as fast as possible and get in the oven

[Anonymous No.18036926]

>>18036888
idk sounds like it has interesting potential

[Anonymous No.18036929]

Get gud

[Anonymous No.18036934]

[Anonymous No.18036937]

>>18036929
>cheese on top of the topping
i hate this because they never cook right and make your cheese slide off

[Anonymous No.18036945]

It's the oven mainly. It's impossible to get it hot enough. The 400, 450 degrees is just not enough. It needs to be closer to 1000.

[Anonymous No.18036959]

Posted from my Ooni Koda 12

Ovenfags btfo

[Anonymous No.18036967]

>>18036945
no, 450f is fine if you let your stone/steel preheat long enough

[Anonymous No.18037118]

>>18032971
First if the pizza you like is the one in the picture you are probably a murican and so good luck to you.

[Anonymous No.18037126]

>>18036959
Gross. I'd rather have dominos.

[Anonymous No.18037133]

>>18036805
Wooden doors can be suprisingly strong, and even air tight!

[Anonymous No.18037134]

>>18036929
>>18036934
>>18036959
nice

[Anonymous No.18037140]

>americans are bad at bread
>they're also bad at pizza dough
wow who knew

[Anonymous No.18037184]

>>18037126
tastelet

[Anonymous No.18037192]

>>18037140
>americans are bad at bread
We're a country of euro immigration, the two bakeries in my town are ran by immigrants one is Italian and the other is French
i you want better bread don't shop at a gas station

[Anonymous No.18037273]

>>18037134
kys frogshit

[Anonymous No.18037322]

>>18037273
/ck/ really hates frogposters
don't forget to make some fresh ranch to dip your pizza crust in

[Anonymous No.18037465]

>>18037126
go right ahead

[Anonymous No.18037478]

>>18037465
>having to cherry pick to find a poor example because you can't handle the fact fast food pizza is better than your shitty cooking
This is just sad.

[Anonymous No.18037508]

>>18037322
Pretty sure it's just 2 or three posters.

[Anonymous No.18037648]

>>18037478
im not cherry picking, i have gotten so many pizzas where the cheese and sauce didn't come within 2" inches of the crust. No shit all the first pics that come up on a search at going to be sponsored adds

[Anonymous No.18037691]

>>18036959
A propane fired oven is better than any uwuni

[Anonymous No.18037717]

>>18037648
Even this "shit" cherry picked example is far more appetizing than your tryhard authentic nonsense. American pizza is the best and the only people that say otherwise are asshats wanting to appear superior.

[Anonymous No.18037800]

>>18037717

[Anonymous No.18037833]

>>18037800
Yeah pretty much. Cafeteria pizza slaps.

[Anonymous No.18037863]

>>18032971
you can get pretty good results at home. the city I live in has trash pizza, so even if mine is mediocre, it's better than what I'd get at a restaurant. I use a cheap garbage oven because I'm a lowlife apartment dweller.