/ck/ - Food & Cooking

[Anonymous No.19522527]

its the weekend that means you have time to make your own pizza
make some pizza or show off pizza you already made
its pizza time

[Anonymous No.19522528]

cross sections are important

[Anonymous No.19522666]

>>19522527
>>19522528
your crust a shit

[Anonymous No.19522679]

>>19522527
Its much better to just order a pizza from a pizza joint, they have high temperature ovens.

[Anonymous No.19522722]

>>19522527
what a sorry ass looking pizza. it's bad when pizza hut or dominos can make a better pizza than you.

[Anonymous No.19522883]

>>19522679
Is the temperature high enough to cook those who try to jew you?

[Anonymous No.19522919]

>>19522527
I made this awhile ago.
>>19522679
Why don't you have a high temp oven?

[Anonymous No.19522924]

>>19522919
Cross section

[Anonymous No.19523015]

This was last week's, I was in a rush this week.
Today's was ricotta, salami, baby corn, sweet peppers, and hot honey.

[Anonymous No.19523034]

>>19522919
>>19522924
looks gay and burnt

>>19522527
nice job, looks very appetizing.

>>19523015
looks pretty yummy and filling. the one you described sounds even better.

[Anonymous No.19523075]

>>19522527
only image of any pizza i made i had saved

[Anonymous No.19523093]

>>19523034
>looks gay and burnt
t. home oven user

[Anonymous No.19523104]

>>19522527
Based

Im also looking for pizza but i might order today instead even though i have fresh mozz and peperonni in the fridge

[Anonymous No.19523107]

>>19522919
>>19522924
I came a little. Amazing crust.

[Anonymous No.19523109]

>>19522527
when your crust is worse than frozen pizza you know you need to watch some youtube videos and educate yourself
https://www.youtube.com/watch?v=HkXojFU_LrE
>>19522919
near perfect crust, questionable toppings combo
>>19523015
textbook example of "how do I fuck up my pizza by using as many cheap low quality toppings as I can" although they don't go together at all

[Anonymous No.19523122]

>>19523093
nobody wants to eat that gay little pizza that won't even fill you up. the bread does look tasty tho, I like how them fancy gay pizzas tend to have some sourness to them (in my experience at least, I'm not gay or European (gay) so I don't eat them often)

btw im definitely not gay

[Anonymous No.19523127]

>>19523075
Looks like you let it get nice and cold before taking a photo and eating it. Yum!

[Anonymous No.19523137]

>>19523107
It was pretty good.
>>19523109
That was my gfs choice of toppings and I tried one of the pizzas to see what it was like.
Surprisingly the pesto and sundried tomatoes weren't bad together.
>>19523122
Yes, I turn my oven on to only make one pizza at a time.

[Anonymous No.19523141]

>>19522919
Why is it so small? The actual eating part is minuscule compared to the giant bones. It looks like it would be good if the eating portion was twice as big.

[Anonymous No.19523146]

>>19523137
Nice crust anon

[Anonymous No.19523149]

>>19523137
i like that fluffy one in the back

[Anonymous No.19523151]

>>19523141
It was a 250g dough ball, you can't stretch them too far.

[Anonymous No.19523152]

kneel

[Anonymous No.19523158]

>>19523137
>filthy aquarium in food preparation space
that’s really gross, anon

[Anonymous No.19523159]

>>19523137
fish tank in the kitchen is kinda yuck

[Anonymous No.19523163]

>>19523109
I make pizza pretty often, doing the same toppings over and over again gets dull very quickly. These days it's just whatever ingredients I have on hand.

[Anonymous No.19523178]

>>19522679
>not owning your own pizza oven
why do you even post here

[Anonymous No.19523280]

>>19523137
great crust again. what recipe do you use? I'm guessing you have a gas oven like an ooni koda 12 because one burnt side is typical for those ovens unlike in an electric effeuno for example.
why don't you put something on the salami/pepperoni to prevent it from burning and being completely dry? it doesn't have to be a ton of cheese but some would go a long way. some olive oil with a little parmesan or pecorino would work too

[Anonymous No.19523371]

>>19523280
I just use calbal Neapolitan dough calculator for my recipe.
It's a 30h rt idy dough.
It burned because the dough was slightly over proofed and expanded too much when it got hot.
They were cut by hand so they were actually pretty thick, they didn't dry or really change shape much at all during cooking.
The pepperoni was ghost pepper pepperoni from underground meat market.

[Anonymous No.19523379]

Ah, I wish I saw this thread before. I didn't make a pizza, but I just baked a sweet potato and that's a similar color to certain pizzas.

[Anonymous No.19523455]

might make one of these monday.

[Anonymous No.19523577]

ah fuck is saturday /ck/ pizza night?
i made a breakfast pizza
made a sauce out of velveeta queso blanco with egg mixed in
then topped with cheese and breakfast sausage
wish i had pics didnt know we were showing off
my wife enjoyed it so i will make it again next week

[Anonymous No.19523589]

>>19523577
my kid wasnt done with his so i at least have a shot of my crust

[Anonymous No.19523596]

>>19523371
>The pepperoni was ghost pepper pepperoni from underground meat market.
go back and take your faggot yuppie oven with you

[Anonymous No.19523597]

>>19522924
great crust but the only complaint is it being this small, it makes it have a low amount of toppings ratio to crust

[Anonymous No.19523743]

>>19523596
Go back where?
>>19523597
250g dough balls only get so big.

[Anonymous No.19523800]

>>19522924
>>19523597
>>19523743
>250g dough balls
looks like the perfect size for one non overweight person to me. I mean that's half a pizza and the crust will actually be delicious so you don't have to throw it away or use ranch like with franchise chain pizza

[Anonymous No.19524092]

Only had 2 hours to rise

[Anonymous No.19524147]

>>19523800
I usually eat 1.5 because I don't eat any other food the days I make pizza to fit more pizza in me, but that also makes me too full.

[Anonymous No.19524546]

>>19524092
i am salivating