Post the last pizza you made

[Anonymous No.18086216]

Rate and hate

[Anonymous No.18086222]

lil crumb

[Anonymous No.18086274]

>>18086216
>greese cup pepperoni bowls
absolutely fucking kino

[Anonymous No.18086289]

>>18086222
it’s perfect

[Anonymous No.18086307]

I'm impressed. Well done, OP.

[Anonymous No.18086319]

>>18086274
>>18086289
>>18086307
damn thanks anons
think that's the most love i've gotten on this board

[Anonymous No.18086397]

>>18086319
I typically hate everything you faggots post on this board but yeah, this is legit. I prefer black olives to green but a good choice of toppings regardless.

[Anonymous No.18086747]

>>18086216

[Anonymous No.18086751]

>>18086747
and crumb

[Anonymous No.18086804]

>>18086747
>>18086751
I love onions and mushrooms so fucking much.

[Anonymous No.18086823]

Forgot to get a pic with it a sliced

[Anonymous No.18086830]

>>18086823
Before

[Anonymous No.18086839]

>>18086830

[Anonymous No.18087040]

>>18086216
looks good friend, nicely done

[Anonymous No.18087046]

I think I should've went with less sauce but had no space to save the leftover so just dumped it all in. Was still tasty though

[Anonymous No.18087054]

>>18086216
fuck now i want pizza you son of a bitch. nice work btw

[Anonymous No.18087222]

Just made this one like 30 mins ago. A little too spicy, next time I'll just use a half jalapeno.

[Anonymous No.18087262]

spinach, mushrooms, roni, and pineapple

it was delicious

[Anonymous No.18087677]

>>18086274
>>18086319
What brand is the grease cup peporoni? Do only certain ones do that?

[Anonymous No.18087703]

>>18087677

Not OP but Hormel sells them as Cup n Crisp. You could use any stick pepperoni that has natural casing and cut it to a certain thickness and achieve cupping, though.

[Anonymous No.18087711]

>>18087677
>>18087703
Yep it was indeed the Hormel Cup n Crisp for me.
t. OP

[Anonymous No.18087931]

From over a year ago. I need to make some dough again.

[Anonymous No.18087934]

[Anonymous No.18088265]

[Anonymous No.18088288]

Fuck you OP. Your pizza looks like shit. I hate you. All the compliments itt were by me and I was only joking to make it seem like people liked your pizza. I wouldn't even feed that pizza to my dog. FUCK. YOU.

[Anonymous No.18088291]

>>18088288
Dogs can't eat pizza, it's like chocolate to them.

[Anonymous No.18088507]

[Anonymous No.18088526]

>>18087934
Looks appetizing.

[Anonymous No.18089450]

Bout to make some pizza.

[Anonymous No.18089461]

[Anonymous No.18089480]

All of the pizzas ITT are nice, but I prefer thick and fluffy and chewy crusts.

[Anonymous No.18090682]

made this and the sauce last week

[Anonymous No.18090731]

Just made
turned out way better than I thought it would
>week old dough
>leftover chili as tomato sauce
>leftover spinach mushroom from cafeteria
>dried crumbly cheese had a dull discoloring all around it
the only fresh ingredients were the tomatoes and the egg wash

[Anonymous No.18091422]

made a za

[Anonymous No.18091690]

Vodka sicilian inspired by Prince St.

[Anonymous No.18091710]

>>18087677
Buy whole links and slice it a bit thick

[Anonymous No.18091722]

>>18086216
haven't made any pizza in a while, might do one tomorrow, any recipes for an easy dough? my dough is always pretty shit.

[Anonymous No.18091730]

>>18086216

[Anonymous No.18091733]

>>18091690
Horrible.

[Anonymous No.18091800]

[Anonymous No.18091808]

>>18091733

Thanks, man. Have a good one!

[Anonymous No.18091884]

>>18091690
That looks fuckin fire, dude. Love me some vodka sauce.

[Anonymous No.18091893]

>>18086216
>>18086222
That is beautiful, good job
>>18086747
>>18086751
Another job well done, looks great
>>18086823
>>18086839
Would have liked to see a cross cut, but the crust looks good. It'd look nicer if you sprinkled some parm or herbs over the top layer of sauce
>>18087046
Too much sauce, and looks generally undercooked. Needs quite a bit of work.
>>18087222
Is that cilantro? I like it
>>18087262
A bit messy with the sauce, but still looks good
>>18087703
A lovely pan pizza here
>>18087931
Looks good, but another minute would look better
>>18087934
Needs either a smaller pan or enough crust to fill the pan, this looks like more of a mess than a 'za. Also not a fan of how that sausage is place on there
>>18088265
Looks fine, you just over-floured the crust
>>18088507
I'm not sure what I'm looking at. I assume it's red peppers and ham or bacon, but the crust is sussy as fuck.
>>18089461
Belissimo
>>18090682
Gonna need to work on that dough. I can tell you prodded the middle to check its doneness. Maybe blend the sauce a bit better, but I think the dough is the culprit for its bizarre appearence.
>>18090731
Might fuck with it, but why eggwash?
>>18091422
Looks pretty good
>>18091690
That looks extraordinary. Never had vodka sauce before but I'd try it, but I think you used too much sauce, cheese, or both for my tastes.
>>18091730
Looks okay, give it another minute or two
>>18091800
Well those are cute. Would be neat to serve those up at parties
>>18091808
Unless you work at Papa's then no

[Anonymous No.18091894]

>>18091722
https://www.seriouseats.com/foolproof-pan-pizza-recipe

This is the best effort to reward ratio in the homemade pizza world. Seriously fucking easy, but it always pleases any crowd. People end up preferring this to the super high effort 72 hour fermented doughs I make.

[Anonymous No.18091895]

[Anonymous No.18091926]

[Anonymous No.18091940]

>>18091893
average mass reply threat ruining faggot

[Anonymous No.18092030]

>>18091893
>I don't like the sausage

Nigga that's straight raw burger meat.

I'll admit the crust didn't work out. I didn't feel like making my own and bought a packaged mix and didn't realize it was thin crust. came out better than it looks. Was nicely browned and crisp on the bottom.

[Anonymous No.18092043]

>>18092030
No cheese either. Just pre-grated parmesan. Was copying the way my Grandma made the Chef Boyardee box kit pizza she made for me when I was a kid.

[Anonymous No.18092046]

>>18092043
Y'all should try this if you're ad

[Anonymous No.18092048]

>>18092046
venturous.

[Anonymous No.18092134]

>>18091893
>Looks okay, give it another minute or two

My oven doesn't obey the normal laws of cooking. So at times it hit or miss if the bottom doesn't brown faster than the crust desu. Appreciate the feedback though.

[Anonymous No.18092147]

>>18092134
I used to have this problem. I discovered that the fan inside my oven was greased overaround the gears and would only spin 50% of the time. A thorough cleaning on the fan fixed the problem.
Yes I clean my oven regularly, I just don't regularly disassemble the back to gain access to the fan.

[Anonymous No.18092165]

>>18092147
Mines has the heating element thing at the bottom/exposed. It's old as fuck. I'm about to buy an oven thermometer.

[Anonymous No.18092201]

>>18091893
>>18088507

I don't even remember what was on it but the crust was

[Anonymous No.18092250]

>>18091690
Nice

[Anonymous No.18092347]

>>18091893
Thank God you showed up we were all waiting for your opinion on every post

[Anonymous No.18092992]

>>18091940
>threat

[Anonymous No.18093007]

>>18086216
peanut butter jelly pizza

[Anonymous No.18093012]

new fig pizza

[Anonymous No.18093015]

Mango-cheddar prebake.

[Anonymous No.18093018]

fresh mango cheddar pie

[Anonymous No.18093022]

black olive, pineapple, Alfredo sauce base

[Anonymous No.18093027]

beef and pickled cucumber pizza.
>lets look at the other pizzas ITT
wish I didn't. they all look really overcooked and have a child's sense of ingredients.

[Anonymous No.18093031]

sliced lemon, basil, kelp, fried onion, with melty mozzarella cheese and garlic aioli

[Anonymous No.18093076]

[Anonymous No.18093336]

>>18093031
Looks amazing. How was the flavor combo? I've wanted to try something like that, particularly the thin sliced lemon.

[Anonymous No.18093390]

>>18093336
It's nice but it doesn't have enough salmon and caviar.

[Anonymous No.18094485]

>>18093012
i had roasted figs in Morocco, this... this might be good actually

[Anonymous No.18094505]

[Anonymous No.18094512]

>>18094505

[Anonymous No.18094530]

>>18094505
>>18094512
kebab, frozen vegetable mix, busselsprouts? and mayonaise? and uhhh hummus?

[Anonymous No.18094531]

>>18094530
It's bologna

[Anonymous No.18094539]

>>18094531
okay, thanks for clarifying that

[Anonymous No.18094556]

>>18086216
Ban Bizza

[Anonymous No.18094570]

Posted from my Ooni Koda 12

[Anonymous No.18094573]

>>18094556
yo, bet thats great

[Anonymous No.18094578]

[Anonymous No.18094635]

[Anonymous No.18094714]

>>18094635
Wacky.

[Anonymous No.18094963]

>>18094570
How are you letting your cheese get so blown the fuck out in an Ooni? Crust looks good though.

[Anonymous No.18094966]

>>18091895
That's a nice crumb. Would have liked to see the whole pizza.

[Anonymous No.18095907]

[Anonymous No.18097236]

>>18095907
What the heck is going on here?

[Anonymous No.18097929]

>>18095907
>>18097236
Looks like a 'zone.

[Anonymous No.18097945]

>>18094570
Based Ooniposter. Got my Fyra 12 a while ago and have thrown a couple of sets of 10+ 'zas, makes me happy to hear people like them.

[Anonymous No.18097951]

>>18094512
Why is your plate on a wall?

[Anonymous No.18098641]

[Anonymous No.18098752]

[Anonymous No.18098754]

[Anonymous No.18098755]

>>18086216
A store bought pizza base, which is just the pre-baked dough with tomato sauce (since my oven is so crappy it cannot bake it properly from dough). with added buffalo mozzarella and spianata romana. it's delicious. way better than a takeaways pizza..

it's like a third of the cost of a takeaway pizza and it's so much better. mmm

[Anonymous No.18099254]

>>18098755
>A store bought pizza base

Why the sweet fuck would you do this?
I'd rather buy little caesar's.

[Anonymous No.18099333]

>>18099254
>Why the sweet fuck would you do this?
They said why? The reasoning was explaining in two sentences, I think you might have grounds to sue your school.

[Anonymous No.18099831]

>>18099333
Why is it so bad to ask people to have standards?

[Anonymous No.18099887]

>>18098641
Nice consistent browning, 10/10

[Anonymous No.18101485]

>>18098754
Quality
The gap between your pizza and most of the thread is not noticeable but it is significant

[Anonymous No.18101840]

>>18086216
I used my baking stone today to make personal pizzas for me and my son. He made the hawaiian one, and I made the margherita one. This is the first time I've used my baking stone for pizzas, and I think next time I will put it down one notch in the oven.

[Anonymous No.18101945]

>>18101485
Thank you! I assume you make pizza yourself, show me the goods.

[Anonymous No.18101970]

[Anonymous No.18102164]

[Anonymous No.18102275]

>>18102164
The rows of pepperoni are very pleasing. Wish I had a good pan to make 'troit 'za.

[Anonymous No.18102315]

[Anonymous No.18102327]

Think it came out pretty good.

[Anonymous No.18102339]

>>18089461
Patrician. I too prefer the Kalamata variety

[Anonymous No.18103195]

>>18098752
WTF, I am talking currently to the person who actually made that pizza. Did you get this photo when we spread it around some servers?

[Anonymous No.18103498]

>>18091894
Thank you Anon, I always appreciate a good tip.

[Anonymous No.18105222]

>>18101840
For me it's grill mode, highest notch and full heat for one hour prior to baking.

[Anonymous No.18105277]

>>18086216
You didnt ruin it with pineapple so, automatic 10/10 imo.

[Anonymous No.18106098]

>>18086216
>>18086222
F you for making me hungry, that's a delicious lookin' pizza.
Also checked

[Anonymous No.18106228]

>>18086216
Spicy beef, peppers, garlic, pickled chillis. It was pretty good.

[Anonymous No.18106235]

>>18106228
Inside

[Anonymous No.18106239]

>>18106228
Is spicy beef like a spice mix on ground beef?

[Anonymous No.18106299]

>>18106239
Yeah just beef fried with spices, like what you'd put on nachos I guess.

[Anonymous No.18106421]

>>18106299
It looks like a good combo plus the cheese browned nicely. I think I'll try it.

[Anonymous No.18106645]

>>18097951
Table dirty

[Anonymous No.18107234]

anyone else here use a pizza steel, got one not too long and my goodness is it a game changer

[Anonymous No.18107845]

>>18086216
How I get crust like yours OP?

[Anonymous No.18108647]

>Post the last pizza you made

A pillsbury pizza crust is obtained.
The top and bottom are coated with olive oil.
It is placed on a cookie sheet and cooked at 400F for 8 minutes.
It is removed.
The top is reoiled.
The dough is flipped.
It is heavily dusted with garlic powder.
It is heavily dusted with onion powder.
The top is reoiled.
It is lightly coated with sriracha sauce which is then spread to an even coat.
It is coated with an even coat of clover honey until it starts to drizzle off the sides from overflow.
It is coated with an even coat of Tomato, Garlic, and Onion Ragu sauce until it starts to drizzle off the sides from overflow.
The overflow from the sauces is spooned back onto the center.
8-10 ounces of low moisture part skim mozzarella is used to cover the pizza and lightly pressed into the sauce (blended string cheese sticks works in a pinch).
48 of the cheapest pepperonis you can find are placed evenly across the pizza.
It is lightly dusted with the fallen mozzarella and any leftovers you need to ensure every pepperoni gets at least a little cheese.
The overflow from the sauces is spooned back onto the center.
It is cooked for 10 minutes.
It is removed.
It is cut into 8 slices.
It is seasoned with parmesan and red pepper flakes to taste.
It is the 3rd best pizza I've ever had.

[Anonymous No.18108704]

I've got a dough ball that's been cold-fermenting in the fridge for about 2 days now. I read that you're supposed to take it out of the fridge and let it warm up for about 4 hours before you bake the pizza. Can I let it warm up longer than that, say, 8 or 9 hours? Or will waiting that long ruin it?

[Anonymous No.18109252]

>>18108704
I only let mine warm up two hours.

[Anonymous No.18109324]

>>18108647
Empirical.

[Anonymous No.18109614]

>>18086222
My mouth instantly watered and im hungry now. Good job!

[Anonymous No.18109767]

I always use all purpose flour for my pizzas. Should I switch to something else?

[Anonymous No.18109945]

>>18109767
Have you tried colinflower pizza crust? It's keto-friendly and low cal.

[Anonymous No.18110013]

>>18109945
It also makes you shit yourself

[Anonymous No.18110111]

>>18109767
King Arthur Bread Flour; even King Arthur All Purpose. It's in a different league from Gold Medal or whatever.
>>18107234
Had one a long time. Going on a decade probably. I got the 3/8" thick one because I wanted the biggest and baddest. It's actually a bit much and I wish I had gotten the 1/4". I have to turn the oven down because the bottom will burn if I go 550F.

[Anonymous No.18110139]

>>18092165
Buy IR gun thermometer
>>18087703
>>18091710
CnC pricey. 6oz is like 5 bucks. They taste a little different too, like from back when chain pizza was good. The Boars Head stick is good. The Margerita stick is like a giant Slim Jim.

[Anonymous No.18110178]

>>18110111
I get an overdone bottom on a 1/4". The latest thing I've tried that works great is putting it on a pizza screen then, once it's finished, put the pizza directly on the steel for a minute to brown.

[Anonymous No.18110179]

>>18093007
Did you cut that with a knife?

[Anonymous No.18110190]

>>18086216
Shit toppings, but well made.
7/10

[Anonymous No.18110235]

>>18110111
Can confirm. Used to work at a bakery that used some bullshit flour. I convinced the manager to buy king arthur flour instead and we got so many more tips and compliments that week.

[Anonymous No.18111544]

>>18109767
>>18110111
King Arthur sells 00 pizza flour now too. That's actually what I used.
t. OP

[Anonymous No.18111570]

>>18107845
00 pizza flour, instant yeast. Bulk ferment at room temp till doubled in size (1.5-2 hours probably), then divide and ferment in the fridge for AT LEAST 48 hours, up to a week. Normally you can get by with a much shorter ferment, but with such little yeast, it really needs that much time to do its thing.

It's absolutely worth it to invest that much time in it too. The flavor and texture are so much better than quicker doughs.

[Anonymous No.18111572]

>>18111570
forgot to mention that would make 4 pizzas

[Anonymous No.18111599]

9/10 only because I can't smell or taste it. Very impressed though.

[Anonymous No.18111795]

>>18086216
6/10 needs more jalapeño and salami

[Anonymous No.18111845]

>>18111570
Sugar, are you fucking retarded? You don't understand long fermentation doughs, keeping it in the freezer for a week won't make it better, it's over proofed by then and that's why your crust is shit. Go back to the basics and learn properly, if you want flour maturation of over two days, go for biga.

[Anonymous No.18111846]

Can someone explain why I'm getting a "buttery-movie-theater-popcorn" flavor in my pizza?

[Anonymous No.18111874]

>>18111846
diacetyl is often a component of shitty cheeses, probably you shouldn't use whatever cheese that is

[Anonymous No.18111877]

>>18111570
420 and 69 hahahhaha that's the weed number and the sex number~!!!!!

[Anonymous No.18111909]

>>18111570
thanks for the reply. it looks tasty.

[Anonymous No.18112483]

>>18087703
holy shit it's diablo as a pizza

[Anonymous No.18112488]

>made

[Anonymous No.18112494]

>>18111846
Based

[Anonymous No.18112898]

>>18111874
The ingredients on the package just say "pasteurized part-skim milk, cheese culture, salt, enzymes".

[Anonymous No.18112922]

>>18093336
>>18093031
in southern Italy we associate lemon on pizza with mortadella and burrata and pistachios

[Anonymous No.18112942]

Are pre bought pizza doughs pretty good for homemade pizzer?

[Anonymous No.18113004]

>>18086216
I just made this pide if that counts.

[Anonymous No.18113023]

>>18086216
Pic a couple of years old. My za game is much better now.

[Anonymous No.18113067]

>>18112942
No, make your own dough. Its not that hard just time consuming. The whole point of home made pizza is the control over quality of ingredients so take advantage of that.

[Anonymous No.18113302]

Can I make one without any sugar?

[Anonymous No.18113497]

>>18113302
Yes, sugar isn’t necessary

[Anonymous No.18113538]

>>18113004
Aesthetic.

[Anonymous No.18113774]

>>18113497
How is the yeast supposed to rise without any sugar?

t. actual brainlet

[Anonymous No.18113884]

>>18086216
first attempt with a sourdough crust cooked in a cast iron skillet, everything tasted fine enough but a lot of room for improvement in terms of ratios

[Anonymous No.18113947]

>>18113774
Carbohydrates are very long chains of dextrose. Dextrose/glucose is a sugar. Yeast breaks down flour into sugar to feed itself.

[Anonymous No.18114799]

>>18111845
Well it's definitely not overproofed by two days. But I'll try it without sugar next time.

[Anonymous No.18115221]

how do you prevent watery sauce?

[Anonymous No.18115228]

>>18113884
looks like a big reservoir of my congealed jizz mixed with piss mixed with shit mixed with blood good job anon

[Anonymous No.18115527]

>>18115221
Get a can of San Marzanos and drain the juice. Then crush/stick blend them with some olive oil and salt. If that's still a little too thick then just cook it down for like 5 minutes on the stove.

[Anonymous No.18116204]

Thoughts on papa murphy's pizza

[Anonymous No.18117285]

>>18116204
It's because of him that I use pepperoncini slices for a topping

[Anonymous No.18117352]

Perfection

[Anonymous No.18117398]

>>18115221
Never cook tomato sauce, don't listen to the other idiot who replied. Just drain the tomatoes, blending helps a lot because it all comes together but leave it a bit chunky. Always add basil too (and olive oil and salt ofc).

[Anonymous No.18117482]

>>18117352
kek
I've been there. Aluminum peels are like glue, so difficult to get the pizza into the oven. Looks like that baked just right regardless.

[Anonymous No.18118411]

tuna, mozarella, bell peppers

[Anonymous No.18119172]

Last one i have pictures of. Ran out of peppers sadly.

[Anonymous No.18119252]

>>18111845
Sugar is akshually sometimes used for very long fermentations. When all the flour sugars are eaten up your dough won't brown when cooked. The pro shit that I've just really started doing is long room temperature ferments, which requires tiny tiny amounts of yeast. A 300g dough 48 hours on the counter is like 1/64 tsp of yeast. The longer the dough goes undisturbed by lots of yeast activity, the better it will be.
>>18115221
quality crushed or puree is pretty thick. same for the juice that whole peeled come in

[Anonymous No.18120353]

My attempt at using sourdough starter for the crust, along with a no-knead method. Pretty happy with it, the crust has a nice flavor and texture. I think I will make pizza like this more often unless I need a quick dough.

[Anonymous No.18121147]

>>18086216

[Anonymous No.18121414]

What do you guys use in the oven? pizza stone, steel, or screen?

[Anonymous No.18121425]

Also is this legit?

[Anonymous No.18121437]

Why are these all so fucking overcooked

[Anonymous No.18121711]

>>18086216
Goddamn that looks fucking delicious.

[Anonymous No.18121714]

>>18086216
How did you make it? What did you use?

[Anonymous No.18121759]

the classic 'za