/ck/ - Food & Cooking

[Anonymous No.18878061]

Post your Pizzas. I made this in a home oven, let's see yours faggots.

[Anonymous No.18878067]

>>18878061
Not if you're going to be rude.

[Anonymous No.18878069]

>>18878061
>crust
>too big
>cheese
>too much
otherwise, very kino

[Anonymous No.18878153]

is basil meant to be on after the oven or before the oven?

[Anonymous No.18878154]

>>18878061
>hard crust circling a puddle of melted fromage
it's a cheese pie, don't fool yourself

[Anonymous No.18878181]

>>18878061
great crust that is not too big, there's just too much flour. blow it off before you put it in the oven. cheese looks slightly undercooked. is it mozzarella? if yes the pieces were probably too big for your setup. I'd put the basil under the mozzarella so it doesn't get burned but it will still give the tomato sauce and cheese a superior flavor that can't be achieved with post-bake basil

[Anonymous No.18878202]

>>18878067
Tits or gtfo
>>18878069
Thanks, although I disagree
>>18878153
Either way, I prefer after
>>18878154
It was actually very soft but crunchy.
>Fromage
Yeah you're a faggot

[Anonymous No.18878214]

>>18878061
>I made this
Post pics? Or did you just buy dough, sauce, cheese and assemble it?

[Anonymous No.18878223]

>>18878202
>Thanks, although I disagree
you would be wrong. I worked in a DOP pizza shop, you are just a DOPEhead.

[Anonymous No.18878244]

>>18878061
>crust
Nice glazed crust with a suggestive thickness. Definitely needs a dip (garlic butter??)
>cheese
Good thick globs of cheese, love it
>sauce
Naughty chunky coating shamelessly gobbed onto the crust. Bold and daring.
>Basil
Never liked it, but you do you
>Form factor
Classic round shape, the GOAT. The thick crust gives it a distinct and sexual appearance
>Cook time
Perfect cook. The heat merely teased the cheese with only a few specs of singe. The crust has baked and only minorly blackened.
>Appearance
Inviting, friendly pizza that looks like it's ready to get down to some dirty business.

I rate this 'za 8.5/10

[Anonymous No.18878246]

>>18878181
>>18878214
Yeah I didn't properly dust off the dough during stretching. The mozzarella I like to separate in big chunks by hand and made it smaller later. I also have some basil in the sauce itself, and I prefer it post bake anyway.
The dough itself was made with the cheapest all purpose flour I could find for the sake of experimenting, 20 hour poolish + 24 hours cold ferment. Still came out great.

[Anonymous No.18878283]

[Anonymous No.18878312]

>>18878283
why do americans call it "kosher" salt? i cringe every time youtube faggots call it that j*w term instead of just saying sea salt

[Anonymous No.18878363]

>>18878312
It's not sea salt. It comes from salt mines.

[Anonymous No.18878393]

Sorry for the crappy pictures, I was intoxicated. Been trying to duplicate NY style pizza ever since I moved to the midwest and I feel like I'm getting close.

[Anonymous No.18878397]

>>18878393

[Anonymous No.18878400]

>>18878393
>>18878397

[Anonymous No.18878403]

>>18878061
I’m a pleb and don’t understand the large basil chunks on pizza. Why is it done this way?

[Anonymous No.18878489]

Made by mommy.The black things are olives

[Anonymous No.18878499]

>>18878400
That's not a pig

[Anonymous No.18878507]

What's the best style pizza to make in a home oven? Should I get a piece of steel to put in the oven? What thickness should I ask for?

[Anonymous No.18878552]

>>18878507
I just use a Lodge cast iron baking pan. It's more versatile than whatever the pizza autists on the internet are recommending theses days and it's good enough,

[Anonymous No.18878583]

>>18878403
Tastes really nice and refreshing.

[Anonymous No.18878590]

>>18878552
So is that like a deep dish style pizza?

[Anonymous No.18878593]

[Anonymous No.18878604]

>>18878590
Nope, it has very shallow sides, works fine for a regular pizza.

[Anonymous No.18878606]

>>18878312
It's large-grained for "koshering"-- to soak up blood. It's itself kosher but that's not exactly why its called that.

[Anonymous No.18878810]

It was ok

[Anonymous No.18878951]

>>18878604
Interesting, buying from a steel place is cheap though. They just cut it to the size I want. I don't care if it has nice handles or anything. Anyway, do you have an example of the results or a recipe?

[Anonymous No.18879079]

Tips for making in oven? I REALLY want to give making pizzas a try. Where I live they're fucking garbage.

[Anonymous No.18879095]

>>18879079
italia squisita on youtube
neapolitan pizza at home

[Anonymous No.18879097]

>>18879079
>pizza steel
>preheat 500deg for an hour
WA LA

[Anonymous No.18879100]

[Anonymous No.18879119]

>>18879100

[Anonymous No.18879123]

>>18879119

[Anonymous No.18879646]

>>18878400
thumbnail looks like a burn victim

[Anonymous No.18879654]

>>18878593
Aesthetic as fuck. I hope it tasted as good as it looked.

[Anonymous No.18879762]

[Anonymous No.18879768]

>>18878154
guys like this are so dumb
the crust is light and moist, with a very thin crispy exterior layer
and that cheese is 'just melted' - rather spot in in my opinion too, hardly a pool

nice op
any particular tricks for the cooking or the prep?

[Anonymous No.18879839]

>>18878061
Can you post the recipe pls?

[Anonymous No.18879916]

been making them for a while now
oven sucks a bit so you get light spots sometimes

[Anonymous No.18879991]

>>18878061
Alfredo w/cavolo nero and dolcelatte

[Anonymous No.18879995]

>>18878061
The most aesthetic looking pizza I've made so far

[Anonymous No.18880025]

>>18879991
not my style, but looks delicious and fantastic!

[Anonymous No.18880099]

>>18879839
300gr flour
300ml water
4gr honey
3gr active dry yeast for the poolish
+
700gr flour
350ml water
olive oil and salt when mixing

Knead it, let it rest, knead it, rest, fold, rest, fold. let it rise an hour and ferment in the fridge.

[Anonymous No.18880110]

>>18880099
cool, thanks.

It didn't dry out in the oven, did it? i try to use higher hydration dough for pizzas just so that it doesn't dry out before it turn brown in the oven.

[Anonymous No.18880120]

I've never made my own from scratch but these all look damn tasty

[Anonymous No.18880195]

Posting a lamb offal flatbread with garlic yogurt and chilli sauce and there's nothing you can do about it.

[Anonymous No.18880219]

>>18880195
I did something about it, I puked.

[Anonymous No.18880979]

>>18879762
definitely the best one in the thread

[Anonymous No.18881033]

>>18878061
I might if you didnt call me a faggot

[Anonymous No.18881413]

>>18879762
Do you have a recipe for this?

[Anonymous No.18881422]

>>18881033
Your a motherfucking pussy ass nigga making excuses cos youse a faggot bitch nigga wit no pizza game

[Anonymous No.18881429]

>>18878061
8/10
>>18878283
1/10
>>18878393
6/10
>>18878489
2/10
>>18878593
5/10
>>18878810
:(/10
>>18879100
4/10
>>18879119
7/10
>>18879123
6/10
>>18879762
7/10
>>18879916
5/10
>>18879991
4/10
>>18879995
5/10

look mom I rated all pizzas in this thread!

[Anonymous No.18881448]

>>18878061
>make a pizza at home
>put a giant crust on it which takes up a large portion of the pizza
I have never understood this logic

[Anonymous No.18881515]

>>18878061

[Anonymous No.18881538]

you people should really stop eating pizza under trees

[Anonymous No.18881580]

[Anonymous No.18882117]

>>18880110
Well, higher hydration is better in a home oven but a bit harder to work with obviously. It's not dry despite looking like it.
>>18879768
Get the oven as hot as possible with a pizza steel or stone inside, double bake the pizza, use a pizza peel, lots of trial and error. I watched a lot of videos and made a lot of pizza to get to a point where I know what I'm doing and why, what to look into improving and so forth.
>>18881448
Retard

[Anonymous No.18882129]

>>18881580
Friday is pizza day the best day of the week

[Anonymous No.18882169]

>>18878951
Results are here.>>18878400
Preheated at 550 for about an hour,

[Anonymous No.18882232]

>>18881429
Absolute retard take

[Anonymous No.18882347]

>>18878393
very nice seasoning. nothing beats that kind of seasoning + mozzarella. you have to work on that crust though

[Anonymous No.18882495]

>>18878552
i used to make mine in a pan but much prefer the flat steel I have now. i make pizza often though. i have one of those meme pizza shovels for it too, all worthwhile and has paid for itself.

[Anonymous No.18882509]

>>18881580
>when your friend holds the pizza box sideways

[Anonymous No.18882619]

>>18882117
double bake
i do hot oven/stone, then flip on the broiler

do you mean start with the dough and add toppings midway?

[Anonymous No.18882635]

>>18878061
Looks like a shit pizza made at home by someone that can't get good pizza

[Anonymous No.18882692]

>>18882635
shut up, salty cunt

[Anonymous No.18882724]

>>18882692
Sorry, you're right . continue making shit pizzas at home, I realize it's a fad now
kek

[Anonymous No.18883075]

>>18882724
not sure why youre posting a random slice of pizza, or "philly" pizza (LOL)
but cmon, op pie is a good pie

[Anonymous No.18883987]

>>18882619
Start with just the sauce then add everything else when it's almost done
>>18882635
I dunno, my girlfriend, family and friends seem to like them ;)

[Anonymous No.18884496]

>>18881429
spotted the pizza elitist

[Anonymous No.18884755]

>>18878061
Here you go.

[Anonymous No.18884912]

>>18882117
Which random youtuber told you half of your pizza should be plain crust?

[Anonymous No.18885105]

>>18884912
Get off this board, go order some domino's and shut the fuck up

[Anonymous No.18885191]

>>18885105
Im just wondering, I too would like to get this "youtubers education" that you have

[Anonymous No.18885447]

I read on the pizza forum that a steel is only needed if you want a fast bake, how can that be true? Having a big piece of steel in your oven will help with any kind of cooking because it makes the temperature more even due to the thermal mass.

[Anonymous No.18886396]

>>18885447
that advice sounds pretty inane
its about getting the pie bottom done right
i suppose you dont need it, in the same way you need the best possible pie you can make

[Anonymous No.18886454]

>>18886396
I guess they're trying to say don't bother if your oven doesn't get hot enough. I found the calibration setting on my oven and made it 35 degrees hotter though. It now goes to 585 F.

[Anonymous No.18886471]

>>18886454
i wonder if i can find mine?

honestly though, for my oven, i cook at 535 for about 5 minutes then hit the broiler - works well, but not consistent - all the pies are very good, but not all are wow fuking amazing, which is the goal. think im gonna do the crust and sauce by itself for 5 minutes, then top and broiler til ready

pint being id like a hotter oven, but im ive got a settle technique with my current tools

[Anonymous No.18886653]

>>18886471
Most ovens should have a calibration. Does your broiler auto shut off when it gets too hot? If you preheat with the broiler you might get a lot warmer.

[Anonymous No.18886970]

remember: watch your fucking pizza!!!!!

>still was delicious

[Anonymous No.18887204]

What kind of cheese do you use for a NY style pizza? I've seen some people say a low moisture mozzarella and not skim. The one I saw was 42% moisture and 28% milk fat, it doesn't say skim anywhere. Not sure if that's low moisture.

[Anonymous No.18887207]

>>18879916
Is that a cooling rack or the rack from your oven. It looks so thin for an oven.

[Anonymous No.18887272]

[Anonymous No.18887281]

>>18887207
it came with it but I don't use it
mainly use it as a cooling rack
it's a small oven

[Anonymous No.18887402]

>>18879995
let individual dough balls ferment if you wanna get the good corniche.

[Anonymous No.18887404]

I've cooked thousands of pizzas and there are some really nice looking ones in this thread.

I learned from https://varasanos.com/pizzarecipe.htm
I've been to the guys restaraunt as well, and while the crust was AAA+, I felt the rest of their pizza was lacking.
But then again, I'm a heathen who puts garlic in the sauce.

Key concepts:
- the hotter you can bake it, the better. At 750-800F you can get a beautiful paper thin char on the crust. I've used steel, baking stone, and even a 2$ paving stone from Home Depot that weighs like 25 pounds. The paving stone actually cooks great as long as you let it heat up enough. I don't double bake; I assemble the pizza and throw it in all at once.
- wetter dough is fluffier because of all the water turning to steam. It's harder to handle though if you're not experienced and it can stick to the surface that you're building the pizza on. This is just one of those things that you get better at as you gain experience.
- regular baking yeast cannot compete with sourdough for flavor, but the yeast is fast and has excellent handling properties.

DO NOT use grated cheese out of a bag. Grate your own from a block or ball. The shredded stuff in the bag is coated in some kind of powder to keep it from sticking together into one big ball, and this really seems to harm its melting properties. Basically, once it gets hot enough to melt and overcome the powder, the cheese often 'breaks' into a big greasy mess.

[Anonymous No.18887408]

>>18887204
first, depends on what you mean? neapolitan style NY or big slice 2 am pie?

low moisture basically, and if its not low, you gotta be sparing with the cheese to avoid moisture puddles. CHOOSE WISELY

[Anonymous No.18887411]

>>18887404
you dont need unhandlable wet dough - you just need 'wet enough' dough
move slowly from PITA wet dough til it just gets moveable - will be easier and te crust just as good.

[Anonymous No.18887591]

>>18878069
crust is perfect, but I agree that those mozzarella spots are a bit too thick for my taste