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/ck/ - Food & Cooking

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19815733 No.19815733 [Reply] [Original]

>Hurr durrr did I get my over 9000 degree dough right?
Bitch it's French Bread Pizza

>> No.19815737

>>19815733
KYS nigger

>> No.19815748

I like your mums nail polish

>> No.19815750

>>19815733
Gross. And the pizza looks bad too.

>> No.19815757

>>19815737
You see, most people rip out the delicious middle bread but my secret trick is to use an ice cream scooper to flatten the middle of the bread creating a trench of sorts for the sauce!

>> No.19815772

>>19815748
Thanks bro, I recommend more fall shit mixed since I usually pay for them as a treat but she is a pretty standard type mommy.

>> No.19815780

>>19815750
Post yours you fucking 4 for 4

>> No.19815794

>>19815733
>French Bread
Little known fact, in France they call this German Bread. In Germany they call it Swedish bread. You can chase it around the whole world like this. Bizarre!

>> No.19815801

If pizza is on French bread, then doesn't that turn it into Italian bread?

>> No.19815978

>>19815733
That's a pretty gross looking pizza

>> No.19816021

>>19815733
Try baking it without the sauce then spooning it over the top like a detroit style. It'll keep the bread from getting soggy.

>> No.19816046

>>19815733
>pre-grated cheese
>pre-cut pepperoni
8/10, 0 effort though.

>> No.19816074

>>19816021
The bread didn't get soggy. Cooked on bottom rack for the first 2/3. The compact bread bottom made a nice dense web. The trick is to let the bread get slightly stale first

>> No.19816075

>>19816046
Wrong again. I shredded fresh mozarella myself and added shredded parmesan and grated parmesan romano asiago

>> No.19816184

>>19816074
Interesting, what made your first try the French trench? That pizza looks great, was the different piece sizes intentional or where you power chopping?

>> No.19816223

>>19816075
>eeughh muh fresh muzzarell
listen to yourself. get a grip

>> No.19817021

>>19815794
That's a pretty fun fact, thanks for sharing
>>19816184
I was using leftover Bolognese for the sauce and I wanted to use it all up but putting that much on top seemed too messy. I've seen videos where they scoop bread out for sandwiches but I didn't want the bottom to be so thin it leaked through. I started pressing with a spoon but it was taking too long so I got out the scooper.
I cut it that way to try and keep as many pepperonis whole as possible. The pepperonis were cooked separately from the bread first and added on with the basil for a broil during the last 3-5 minutes. That way I could make sure they were perfectly crispy without overcooking the pre baked bread. Got the idea from that pizza webm monstrosity with a grill and a half full of roni and grease sauce.

>> No.19817050

yum, tasty mommy feet