/ck/ - Food & Cooking

[Anonymous No.18537059]

Once you start making your own pizza, you realise circle pizzas are a meme and square pizzas are superior

[Anonymous No.18537062]

[Anonymous No.18537063]

>I just discovered detroit style pizza
Grats op

[Anonymous No.18537076]

>>18537063
Do they put egg on theirs? I make my dough, put on tomato paste, cheese, onion, capsicum, chilli, egg, salt pepper herbs and spices, mushrooms and thats it. So simple

[Anonymous No.18537078]

Did you make your own sauce? That pizza looks excellent

[Anonymous No.18537089]

>>18537078
Thank you, No just out of a jar but i am growing a bunch of tomatos, chilli and capsicim to use next time and will try to make tomato puree to save it for as long as possible.

[Anonymous No.18537111]

>[thing] that everyone knows is objectively worse is actually better when you make it yourself because it's easier and i'm lazy

[Anonymous No.18537147]

pro tip when you take your pizza out do not put it on a cutting board

the cutting board will make the bottom lose temp and soften. put it on a cookie wire tray or take one of the oven racks out. having the bottom of the pizza exposed to more air keeps it crispier

[Anonymous No.18537167]

>>18537111
Why is it worse? How is dough suppose to be even thickness when its round? I can't roll round dough to an even thickness.

>>18537147
How am i suppose to cut it when its on a wire tray?

[Anonymous No.18537192]

>>18537167
you obviously move it to a cutting board after it cools for a bit

you aren't cutting it right away, right anon?

[Anonymous No.18537195]

>>18537059
so you don't know how to twirl a pizza

[Anonymous No.18537203]

>>18537192
Yes I cut it immediately

>>18537195
No but even if i did my kitchen is square, oven is square, the tray is square, if I save some my fridge is square, the plastic wrap is square, so why would pizza be round?

[Anonymous No.18537221]

>>18537203
>[Intro]
>Yo, listen up, here's the story
>About a little anon that lives in a square >world
>And all day and all night and everything >he sees is just square
>Like him, inside and outside
>Square his house with a square little >window
>And a square Corvette and everything is >square for him
>And himself and everybody around
>'Cause he ain't got nobody to listen (To >listen, to listen, to listen)

>[Chorus]
>I'm square, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di
>I'm square, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di
>Da ba dee da ba di, da ba dee da ba di

[Anonymous No.18537227]

>>18537089
>gets pretentious about making a pizza at home instead of buying premade
>uses premade sauce
dude
the sauce is the easiest thing to make at home

[Anonymous No.18537250]

>>18537059
>>18537062
Makes me glad I own a pizza oven

[Anonymous No.18537260]

>>18537227
freals you can make sauce with tomato paste

[Anonymous No.18537265]

>>18537203
>Yo, listen up, here's the story
>About a little anon that lives in a square world
>And all day and all night and everything he sees is just square
>Like him, inside and outside
>Square his house with a square little window
>And a square Corvette and everything is square for him
>And himself and everybody around
>'Cause he ain't got nobody to listen (To listen, to listen, to listen)

>I'm square, da ba dee da ba die
>Da ba dee da ba die

[Anonymous No.18537326]

>>18537227
There is a difference between being proud of an acheivement and being pretentious you underconfident "dude"

>>18537250
I did this with my normal oven no need for frivolous items

>>18537265
Damn you got me

[Anonymous No.18537347]

>>18537326
beat it, kid

[Anonymous No.18537351]

>>18537059
I want to get good at pizza bros, I'm so bad, I can't do the dough. I just don't understand it. I make great bread and everything but pizza dough is a mess for me.
What do you recommend, other than killing myself?

[Anonymous No.18537384]

>>18537351
Buy the 7g dry yeast packets they come in a little box. You mix the yeast with a little warm water. What helped me was that italian pizza guy on YT who said the dough must be elastic enough to contain the air bubbles within the dough when the yeast reacts and produces the cO2. So the dough has to catch and contain the air gasses in order to rise, if you live in a cold environment it must be put in a warm place and leave it for hours to double in size. It is easy after a few times.

[Anonymous No.18537391]

>>18537059
I lo' to ma' my''' ow' 'za'

[Anonymous No.18537402]

>>18537167
> How am i suppose to cut it when its on a wire tray?

0 brain cells my guys that’s why you got a flaccid pizza

[Anonymous No.18537410]

>>18537402
My pizza was very good. You are not here to see my pizza to judge.

[Anonymous No.18537599]

>>18537326
>I did this with my normal oven no need for frivolous items
Yes it shows and it's helpful if you want pizza that doesn't look like what you made.

[Anonymous No.18537605]

>>18537599
How is my pizza bad retard? I have got compliments from it retard.

[Anonymous No.18537616]

>>18537059
no you just suck at stretching out dough

[Anonymous No.18537625]

>>18537147
i just slide the pizza wheel under it to gives the steam a escape route

[Anonymous No.18537628]

>>18537250
Picssss pleassee

[Anonymous No.18537637]

>>18537167
scissors

[Anonymous No.18537639]

>>18537203
to cook evenly

[Anonymous No.18537659]

>>18537203
If your pizza isnt round how do you cut it into triangles¿

[Anonymous No.18537700]

>>18537616
Lol wtf is that lettuce? AHAHAHAH

[Anonymous No.18537711]

>>18537659
I have no idea how pizzas become round in the first place

[Anonymous No.18537712]

>>18537659
>he doesn't know how to cut any arbitrary rectangle into two rectangles
>he doesn't know that any rectangle can be broken down into any number of smaller rectangles
>he doesn't know that, therefore, any arbitrary rectangle can be cut into any even number of small rectangles
ngmi

[Anonymous No.18537723]

>>18537712
>he doesnt know triangles arent rectangles
Anon...

[Anonymous No.18537734]

>>18537723
it's okay to admit you're a mathlet.

[Anonymous No.18537787]

>>18537700
fresh basil, freshly grated asiago, parm and mozzarella
i use the glass cutting board for a peel

[Anonymous No.18537818]

I'm planning on making a pan pizza soon
Any good recipes you've used?

[Anonymous No.18537833]

>>18537659
I make triangular pizza.

[Anonymous No.18537841]

for me, it’s dodecahedron pizza

[Anonymous No.18537850]

>>18537062
I don't hate the shape but the choice and ratio of toppings looks kinda shitty.

[Anonymous No.18537861]

>>18537203
>Yes I cut it immediately

Your pizza is trash if you can cut it immediately without letting the cheese and other ingredients set. Its just a flatbread.

Also if you can't wait the 5 minutes for your pizza to cool to cut it properly you probably weigh over 240 pounds

[Anonymous No.18537890]

>>18537841
based

[Anonymous No.18537906]

>>18537861
Funny you say that, I weigh exactly 240 but it is mostly muscle and bone.
>>18537787
Next time add some greek yoghurt you will be surprised

[Anonymous No.18537928]

>>18537906
> 240 exactly
> “mostly muscle and bone”

[Anonymous No.18538212]

>>18537628
What's going on here? It looks like egg, spinach and cum on a tortilla

[Anonymous No.18538236]

>>18537616
>>18537787
teach me massa
both your dough recipe and technique
also post a pic of when it's cooked

[Anonymous No.18538381]

>>18537625
where do the microplastics escape to

[Anonymous No.18538394]

>>18537637
Ah, Cobra style

[Anonymous No.18538413]

>>18538236
picrel is my current recipe
it's pretty wet and sticky but i do a 18 hour fermentation at room temp with a few stretch and folds along the way early on (https://youtu.be/e2gPn6gRSJU)) then the next day i make sure all my prep work is done and the oven and pizza stone are preheated then plop that shit out onto a very floury counter top and very quickly stretch up, flip onto a pizza peel and get the topping on fast as humanly possible and slide it onto the stone (pro tip: have someone on standby with a spatula in case it sticks to the peel, you can also put semolina or corn meal on the peel to help )

[Anonymous No.18538415]

>>18538236

[Anonymous No.18538419]

>>18538415
i have changed the dough recipe a lot sine i made these ones because as you can see the crust wasn't quite right

[Anonymous No.18538438]

>>18538413
Thanks, I'll have to give it a try
>>18538419
Yeah looked a bit too bready

[Anonymous No.18538442]

>>18537265
kek

[Anonymous No.18538589]

>>18538438
i actually had to turn the oven temp down, mine goes to 600f but it just wasn't cooking right. 450f seems to come out a lot better as long as i give the pizza stone 20+minutes to preheat.
here's a pizza i made when i was a teen for 2012 apocalypse (i was not happy when i woke up the next to find nothing happened and i still had to go to work)

[Anonymous No.18538624]

plz r8
white pizza
mushroom spinich bechamel sauce
goat cheese

[Anonymous No.18538725]

>>18538624
please never post this again

[Anonymous No.18538800]

>>18538589
i usually just set the oven to its cleaning mode when making a pizza. that puts the temp up to like 800 F.
i removed the locks from my oven, so i just disable it and remove the pizza after like 2 minutes or so.
my gf says that it is really dangerous to do that, but i have been OK so far. i use a pizza paddle and have a fire extinguisher nearby.

[Anonymous No.18538845]

>>18538800
Yeah when your house or apartment burns down the fire department will be telling your insurance not to pay out on account of your own stupidity

Also, You really don't want to set of a fire extinguisher indoors if you can ever avoid it. It's extemely toxic and you'll taste chemicals for weeks. ANd you'll be getting a new oven because that taste and smell don't come out.

[Anonymous No.18538972]

Putting stuff on top of bread is easy. It’s making the bread that is the challenge. Let me save you some time:. Good quality whole peeled canned tomatoes; salt; dried oregano; evoo; whole milk low moisture mozzarella. King Arthur bread flour; water; IDY; salt. Pizza stone preheated to 500f for an hour.

I’m gonna make one in about an hour and I’ll post it.

[Anonymous No.18539178]

>>18537059
Lol I won’t pretend that I just can’t make circles. Tastes fine though and easier to cut into small pieces for sharing at pizza night.

[Anonymous No.18539181]

>>18539178

[Anonymous No.18539216]

how does someone who is a retard make dough like that? asking for a retarded friend

[Anonymous No.18539255]

>>18539216
It’s ok to be retarded. Personally I used to be a really bad baker and bread maker until I tried out sourdough. My first sour loaf shocked me, way better than the shitty dense chewy bricks I’d only made with packaged yeast. I’ve tried out sourdough pizza dough, pretzels, bagels and donuts and they all turned out great on the first try. There’s tons of info and videos online but I started with The Perfect Loaf, the guy writes good recipes and includes a lot of pictures. You just gotta give it a try and start practicing, if it sucks all you lost is $1-2 of flour and salt.

[Anonymous No.18539269]

>>18539216
I literally learned to make pizza from a babish video. I don't regret anything.

[Anonymous No.18539457]

>>18538845
>It's extemely toxic and you'll taste chemicals for weeks.
depends most are just baking soda

[Anonymous No.18539467]

>>18538800
you just need to be careful for steam burns if you cook something high in moisture because steam can get over 1000 degrees and thermal transfer to you skin happens much faster plus if you were to take a breath as you get it with that wall of steam it will shrink you lungs to the size of walnuts and you suffocate

[Anonymous No.18539604]

The low moisture blocks of mozzarella dont last as long as Id like, could I freeze portions of it?
Have any of you guys tried that?

[Anonymous No.18539615]

>>18537059
I do make my own pizza and circle is fine, I use square shape for focaccia

[Anonymous No.18539631]

>look i made baked pasta but added cheese

[Anonymous No.18539640]

>>18539604
>could I freeze portions of it?
yea just let it defrost in the fridge, some people actually freeze their mozzarella 30min prier to using to make it easier to grate
i only go shopping once a month to i have to freeze a lot of thing but meat, milk, cheese, bread all freeze fine

[Anonymous No.18539666]

>>18539640
Thanks I cant remember when I last tried it and I wanted to try it again because it wont have potato starch like the grated mozzarella

[Anonymous No.18540063]

Pizza steels are a game changer imo, how does mine look from awhile back?

[Anonymous No.18540093]

>>18537063
>niggers still can't invent the wheel
l-lol haha!

[Anonymous No.18540132]

>>18540063
It looks like it was in the oven for too long.
Mine without using any pizza steel or stone.

[Anonymous No.18540156]

>>18540132
looks kinda sad with those mushrooms being the way they are

[Anonymous No.18540170]

>>18537616
>he lives in a Hunt's house
delete your photo and yourself you embarrassing tastelet

[Anonymous No.18540176]

>>18540063
Looks great
>>18540132
Looks like shit, poorly shaped too

[Anonymous No.18540224]

>>18538413
>making pizza is a multi-day affair
i'll never understand if this is autism or just some holdover from snobby wops

pizza dough doesn't need to take that long and when it does, it's rarely better than a quick 2-hour one

[Anonymous No.18540225]

>>18540156
You mean how I cut them in halves?
It's hard to fit everything on pizza but then it all shrinks after it's baked.
Want to see version with pineapple instead?
Photo before I added cured ham.

[Anonymous No.18540237]

>MEATY PEPS

[Anonymous No.18540257]

>>18540224
>pizza dough doesn't need to take that long and when it does, it's rarely better than a quick 2-hour one
It does though and you saying it doesn't make a difference just means that you're a tastelet.

[Anonymous No.18540259]

>>18540225
>You mean how I cut them in halves?
no, the preparation of the mushrooms themselves

leathery looking, thrown on top without any light sauteing in a bit of butter ahead of time. dried out mushrooms on a pizza are fucking sad

[Anonymous No.18540260]

>>18540063
10/10

[Anonymous No.18540263]

>>18540257
Not only it tastes different but it also gets different texture.
2 days is point of diminishing returns for me.
I haven't tried doing sourdough pizza tho.

[Anonymous No.18540265]

>>18540224
its not like you're working the dough the whole time, after take 3 min to mix some flour/salt/water/yeast and let it sit on the counter til tomorrows dinner.
fermented dough has a lot more flavor and different texture.
I make 1 hour quick dough all the time for spur of the moment pizza but its just not the same as doing it right

[Anonymous No.18540268]

>>18540259
I will try doing that next time, it's good to get some constructive criticism.
Improve, adapt, overcome.

[Anonymous No.18540341]

>>18537628

Mother of god

[Anonymous No.18540363]

>>18537059
Then you realize. Wait, how to hold a square without greasing yourself.

[Anonymous No.18540410]

>>18540363
I'd assume it's similiar to how you would hold a round pizza without greasing yourself

[Anonymous No.18540427]

>>18537059
>square pizzas are superior
Not really, no.

[Anonymous No.18540446]

This is peak home oven performance right here.

[Anonymous No.18540449]

>>18540446
c(r)um(b)shot

[Anonymous No.18540500]

>>18540446
based and green olive pilled

[Anonymous No.18540508]

>>18540500
I feel like they're nicer to look at than the black ones. Especially combined with pepperoni. They taste exactly the same to me though.

[Anonymous No.18540535]

>>18540508
>they're nicer to look at
taste worse

[Anonymous No.18540546]

>>18537861
None of these things are true.

[Anonymous No.18540548]

>>18538624
I'd eat it right now. But then I'm still fasting (105 hrs in), so that means perhaps little.

[Anonymous No.18540551]

>>18540535
unequivocally false

[Anonymous No.18540604]

>>18540535
idk man they taste the same to me

[Anonymous No.18541042]

>An actual based post on /ck/
Did I die, bros? what is happening.

[Anonymous No.18541196]

>>18537059
itt: anons dont know what pizza al taglio is

[Anonymous No.18542110]

>>18540449
>>18540446
nice im going to be making a bacon and green olive pizza tonight, trying a completely new dough recipe so it could be hit or miss, it very high hydration so i don't think i could put it on a pizza screen without it sinking in to it

[Anonymous No.18542369]

>>18541042
>dear diary today anon was pretty alright

[Anonymous No.18542386]

>>18540446
this is the winner

[Anonymous No.18543648]

>made a great pizza today
>dropped it

[Anonymous No.18543655]

>>18542386
th-thanks anon

[Anonymous No.18543686]

rectangle pizza = more pizza
there is literally no reason to waste space by making the pizza round

[Anonymous No.18543735]

>>18537265
Top Zozzle