'Zah - the food of the gods

[Anonymous No.19864475]

I'm back co/ck/ bros.
A couple months back I made an OC thread showing my whole process for making 'zah. I made a simple 'zah, nothing fancy besides stuffed crust, but in that thread I said I would make another and try my hand at deep dish. I'm from Shitcago and deep dish is 'zahkino.
Sit back, enjoy, and shitpost at me about it.
I love pizza so much it's unreal
>pic rel, last 'zah I made

[Anonymous No.19864478]

First thing im gonna do is boil some spinach so it can cool down in time
I'm using alot. Only boiled for a couple minutes, just to get is nice and soft, but not enough to turn it to mush

[Anonymous No.19864487]

>>19864475
>deep dish is 'zahkino
no it isn't and you're a fucking moron

[Anonymous No.19864492]

All my dough ingredients
>2 cups of flour
>a little less than 200ml warm water
>1 tbsp of yeast(I think, I didnt measure)
>2 tesp of salt
>1 tbsp of sugar (including what was used to activate the yeast in a separate bowl)
>1 tbsp butter
>1 tbsp olive oil
>1 egg (not necessary, some people were upset with me in the last thread for this. Don't care + didn't ask. An egg mades the dough lean into a cakey texture, which I like)
Also keep in mind the spoon mesurements are roughly estimated. I dont use actual tea or table, I just eyeball it with the spoons my mom taught me how to use. Soul.

[Anonymous No.19864518]

>>19864487
It appears my superiority has caused some controversy
____

I forgot to take pics of the combining process as my hands were all doughey. I decided to hand kneed the whole thing because I didn't feel like using my standmixer
>flour, yeast, salt, sugar, water
First.
> Igoofed the ratio and used too much water so I had to add more flour little by little to correct
>once it combines and begins sticking together add butter, then egg, and lastly olive oil. Keep kneeding until all is uniform.
>move from bowl onto your clean and flour'd countertop and continue kneeding for about 10m

[Anonymous No.19864527]

>>19864492
>egg
>sugar
>butter
That's a cake not a pizza.
Good luck with your cake though.

[Anonymous No.19864536]

Here are a few gifs of my kneeding. I'm not very good, but you can learn something if you've never done it before. Previous one was a one hand method. Use your dominant hand's palm to push and fingers to squeeze together. It should cause a naturally rotating motion so you go all around the dough. Off hand holds and guides
Pic rel is a two hand method. Alternative pushing and pulling

[Anonymous No.19864543]

You can also give her a bit of a SLAM if she likes it rough (she does, they all do)

[Anonymous No.19864549]

>>19864527
Yeah those ingredients do make it more cakey, which I prefer. If I were making a super thin crust I would not use those, but that's not they style im going for
I suggest you try it sometime, it's yummy

[Anonymous No.19864556]

And when youre done dont forget to give her a little pet so she knows you love her :3

[Anonymous No.19864565]

Forgot to take a pic like this, but of course I covered the dough with a towel so it can rise. I let it sit for about 20m while I prepare toppings

[Anonymous No.19864569]

>>19864536
I'm super lazy and here's how I knead:
>1/3 fold outside to center with one hand
>rotate 1/6 with other hand
>repeat
Only takes 1-2 minutes instead of 10 minutes.
After the first rise I do it again for about 30 seconds. Yields smooth strong stretchy dough. I find it's the folding that does most of the work, the rotating is just to even it out.
Maybe 10 minutes of kneading helps maybe not, I didn't notice any difference beyond about 2 minutes.

[Anonymous No.19864576]

Here is an overview of all my toppings
>mozz cheese
>pepperoni
>onion (half diced, half sliced)
>bell pepper(only about 1/4th of one. Diced)
>chicken pieces, lightly seasoned
>tomatoes
>sauce (I've never made my own pizza sauce, perhaps in the future this will be one of my ways to improve)
>Spinach

[Anonymous No.19864578]

>>19864565
Looking good.
Last time I made deep dish I put on about 5 pounds of fat weight even though the whole pizza wasn't that much and I didn't even use butter or sugar or anything. Weird how that works.

[Anonymous No.19864584]

>>19864576
Super lazy tip:
I put raw baby spinach leafs flat on top of the sauce before I put the cheese. Delicious.

[Anonymous No.19864591]

>thick 'za
>greasy 'za
>Greek 'za
>healthy 'za
>York 'za
>'go 'za
>'roit za
>Louis 'za
>bakery 'za
Goddamn I like pizza. It's all good.

[Anonymous No.19864600]

>>19864569
I'll try that out next time. I primarily kneeded for so long because I like doing it tho. I do know the fold method, but I've not practiced that one much. The ones I showed are how my mom taught me to kneed
_____
Last time anons (rightfully) yelled at me for using h*ppy farms poorfag 2008 recession cheeses. I have since stopped using it. This is a block of mozzerella cheese from a deli my parents frequent. I think it's a polish deli? Idk. It's where we get all our cold cuts and cheese slices for sammiches from
Great improvement

[Anonymous No.19864605]

>>19864536
>>19864543
>>19864549
>>19864556
you seem really amateur

[Anonymous No.19864608]

>>19864605
Not him but show your own work.

[Anonymous No.19864609]

>>19864591
I didn't even know lou's pete was a thing

[Anonymous No.19864616]

>>19864600
Fucking phoneposting get me again.
Shred the mozz block
Last time I used a 3cheese blend of mozz, colbyjack, and white cheddar. I love that, but this time I went simple since I had an over 1k block of cheese, which you really need that much of for a deep dish

>>19864591
Based and correct opionon
All 'zahs are good 'zahs
Simple as

[Anonymous No.19864620]

>>19864605
Never said I wasn't
I cook as a hobby and have only been doing it since march or something

Look at all this yummy cheese

[Anonymous No.19864638]

i like your threads but pleas keep your arm hair out of my pizza
i like my pizza like i like my women bald from the eyebrows down and covered in pepperoni

[Anonymous No.19864642]

>>19864578
Yeah, deep dish is a weekend killer kinda thing. I was actually coming off a 3 day water fast, too. So I probably shouldn't have made this, but whatever, lol
>>19864584
I have had that before at blaze pizza and it does taste good. I prefer boiling it when at home tho
_____
So i actually made a mistake here. I didnt drain the spinach enough. After it cooled in a strainer, I squeezed it to get most of the water out, but didnt get enough. So there ended up being alot of water in the zah at the end. Wasnt a big problem, as i simple cut slices out and titled the pan to let the water out so the dough wouldn't get soggy. If you boil your spinach, make SURE it's drained enough. I also cut it up into smaller pieces and put a little bit of cornmeal on it( i think, my mom just calls it "gris") to help absorb some of the water

[Anonymous No.19864647]

>>19864638
You don't like women with eyelashes?

[Anonymous No.19864649]

>>19864616
I appreciate the extra effort to make the gifs, I hope this ‘za turns out extra yummy.

[Anonymous No.19864652]

>>19864638
My arm hair is the secret ingredient
______
After about 20m I gave the dough another light kneeding, only a couple minutes. This was the size just before I did that

[Anonymous No.19864654]

>>19864647
you wouldn't understand

[Anonymous No.19864661]

>>19864475
>'Zah
retard detected.

[Anonymous No.19864665]

>>19864649
Yeah i found out my phone can make gifs super easy out of videos after looking though some concert videos. Here's one of my favorites from that concert, just to add a bit of variety to my thread. Most of them are over 4mb tho, so i often had to shorten and crop the vids to get them to ba able to be posted on this board. I think those dough gifs looks really good because of the light from my window on the table, but the video was a little out of focus. There are more gifs coming which are better

[Anonymous No.19864677]

So here we have our completed toppings list, all ready for the building.
Deep dish requires ALOT of ingredients. If I were making a normal pizza I would use about half of what I have here. What kind of toppings do you guys like?

[Anonymous No.19864685]

The dough has sat for 30m after that second kneeding and is now ready to be stretched out

[Anonymous No.19864697]

Flatten her a bit first, then stretch gently from the middle out. For some reason my phone recorded the first video upside-down and the rest like this, so the rest of the gifs will be this angle

[Anonymous No.19864702]

Here is a pic of how I recorded everything, btw. I just put my phone up on my cabinet shelf and cropped out the useless area. You guys want some lemonpepper?

[Anonymous No.19864704]

>>19864677
I use the same veg toppings but I use pork instead of chicken or beef. I usually make thin crust pizza with a lot of toppings.
Seasonings are important too:
>lots of "italian" seasoning (basil, oregano, rosemary, thyme)
>lots of garlic powder (important)
>little salt
>crushed red pepper (before baking)

[Anonymous No.19864706]

>>19864677
I like putting anchovies on the sauce, under the cheese. Thank you for this thread 'za-non

[Anonymous No.19864711]

I really should get it to focus properly on the right thing tho, sorry bros. I'll do better next time

[Anonymous No.19864714]

>>19864706
>under the cheese
I started putting most of the toppings under the cheese. Tomatoes are better sliced and on top of the cheese, and onions could go either way (do you like browned onions or just soft cooked onions) but the meat doesn't dry out when it's under a nice layer of cheese.

[Anonymous No.19864722]

Here's me trying to do a toss lol
Gotta practice my dough work alot

[Anonymous No.19864728]

>>19864475
this thread = cringe

[Anonymous No.19864741]

>>19864704
Yea i gotta use more of those seasonings I mostly rely on onions and whatever the pepperoni and pizza sauce was already seasoned with. I seasoned the chicken pieces with vegeta and used some cayen pepper beneath the sauce (i couldve put this in the dough, but forgort)
>>19864706
I've never had anchovies. Not a big fan of seafood. What do they taste like? I'm glad you enjoy my threads :) i like making them
>>19864714
On normal pizza I do the same beside the pepperoni and tomatoes. It helps keep the topping from drying out. But deep dish is a different beast. You'll see

[Anonymous No.19864748]

Here is the final size. Measured with my pan so it would rise up the sides

[Anonymous No.19864755]

Butter pan lightly (dont forget the sides)
I should've recorded this part, too, but I basically just pressed my fingers into the dough to make little hills and valleys on the base. Then I pinched the ends so the crust would have a nice look when it would be done

[Anonymous No.19864756]

>>19864741
>I've never had anchovies. Not a big fan of seafood. What do they taste like?
They taste like fish sauce but it's still a fish.

[Anonymous No.19864768]

>>19864755
Looks like a pie crust.

[Anonymous No.19864776]

The thing about deepdish 'zah is that it's built upside down. You need a thick layer of cheese to prevent the sauce and other toppings from drenching the dough and making is soggy. This is where many people draw the line and call heresey. I say fucking cry about

[Anonymous No.19864781]

>>19864768
They do call it a pizza pie, dont they?
>>19864768
Hmmm. Am not convinced..
_____
Over one kilo of cheese is alot. But we still have not gone to far. We are still within God's light

[Anonymous No.19864782]

>>19864781
That's insane.

[Anonymous No.19864788]

>>19864768
They do call it a pizza pie, dont they?
>>19864756
Hmmm. Am not convinced..
_____
Over one kilo of cheese is alot. But we still have not gone to far. We are still within God's light

[Anonymous No.19864794]

>>19864782
>>19864788
Do not be afraid my child

[Anonymous No.19864802]

Lower pepperoni layer

[Anonymous No.19864804]

Another blogposty thing I'll metion is this entire time I was listening to Tame Impala's slow rush album. What kind music do you listen to when you cook?

[Anonymous No.19864807]

Diced onions and bellpeppers, with some slices too

[Anonymous No.19864813]

Spinach! Again, shouldve squeezed out more water, but whatever. Live and learn

[Anonymous No.19864815]

Put some more of the onions and diced veggies ontop

[Anonymous No.19864819]

Chimken next

[Anonymous No.19864825]

We're almost there bros

[Anonymous No.19864834]

Second layer of pepperoni. This is important as it holds the sauce. It's find for some of it to slip through, but you want most to remain on top

[Anonymous No.19864835]

I put the rest of the sliced onion ontop so some of them peak through the sauce

[Anonymous No.19864843]

Pizza sauce! In the future I should learn to make my own, but for now this is good. For deepdish i shouldve used one that was a little less liquidy

[Anonymous No.19864853]

Spread it around

[Anonymous No.19864861]

I sprinkled the rest of my diced veggies ontop, then placed my sliced tomatoes. Lastly I added some parsley in the middle ring, just to add some nice color contrast
Forgot to record putting the tomatoes on, oh well. You're probably sick of gifs by now

[Anonymous No.19864870]

Last step and last gif, drizzle a spoonful of olive oil over the top (this works best when you build a normal zah and have pepperoni ontop, it gives it a nice look, but I wanted to do it here, too

[Anonymous No.19864872]

thanks for sharing OP

[Anonymous No.19864876]

>>19864872
You're welcome <3
Look at this absolutely beauty
What a queen

[Anonymous No.19864881]

>>19864876
That looks like dogshit

[Anonymous No.19864886]

>>19864876
Prove it's possible to cook that.

[Anonymous No.19864887]

In the oven she goes
I had her there for about 10m on 400, then lowered it to 365 for another 25m
Roughly 35m in the oven, a little more maybe. This thickness of dough and this amount of ingredients definitely needs the time to cook through

[Anonymous No.19864891]

>>19864887
There's no way that's enough time to cook the insides.

[Anonymous No.19864898]

>>19864881
Seethe more
>>19864886
Not yet! You will have to wait a bit. As I've also made cheesecake the day before and will post pics of that too! You fools! You've all fallen for my trap! This is a cheesecake OC thread, not a 'Zah thread!!

[Anonymous No.19864903]

>>19864898
The fat wrists are starting to make sense now.

[Anonymous No.19864913]

>>19864891
I might have left it for 45m, I don't recall exactly
_____
For the cookie base
>450ish grams of cookies(half biscof pictured, half honey graham crackers with cinnamon
Crush it up with a rolling pin in a bag. You can use a blender I guess

[Anonymous No.19864921]

>>19864903
I am fat, but have been losing weight
I will never stop eating pizza and cheesecake tho
>1.5 sticks of melted butter
>about half a cup of brown sugar, maybe a little less
>a bit of lemon and orange zest
Save some of the crumbs in a separate bowl first for decorating later. Mix until it can stick to the walls of the bowl when pushed

[Anonymous No.19864924]

>>19864804
When I'm cooking Italian sometimes I like to listen to Italian restaurant music like https://www.youtube.com/watch?v=rJhot6-27MA

[Anonymous No.19864928]

>>19864921
based

[Anonymous No.19864929]

Put it in your pan and press down with a glass. Push up against the walls with the glass, too

[Anonymous No.19864944]

Rest of the cheesecake ingredients
>1.1k Philadelphia original cream cheese (the cream cheese of the gods) (this tub has 1.3k which will come back to cause problems later. Shouldn've used less lol)
>(you can also substitute 200g for mascarpone if you have it, meaning 900g philadelphia, 200g mascarpone, but it's expensive and sometimes hard to find)
>powedered sugar about 2.5 cups (i used a little more as I tasted it and it wasnt sweet enough. Tweak this to your liking, 2.5 isnt extremely sweet for this amount)
>a dash of salt
>a tablespoon of lemon juice extract
>1 cup sour cream
>6 eggs, give or take one depending on their size. I ended up using 7 since they were small and there was alot of cream cheese
>a packet of vanilla sugar or vanilla pudding
>can add a spoonful of flour, this gives the cake some stability

[Anonymous No.19864947]

Beat your cream cheese first, then after a couple min, add your sugar and salt. Mix it until it's fluffy

[Anonymous No.19864956]

>>19864947
Fluffy probably isnt the right word. More like smooth, like creamy, but the creamcheese is already creamy. Idk how to say it. More creamy? The cheese custard doesnt need to be mixed for long. Add the sour cream and the lemon juice extract and vanilla sugar
>>19864924
Very nice atmosphere anon

[Anonymous No.19864960]

>>19864944
>2.5 cups sugar
Fake sugar probably works fine if you don't want to get diabetes. Sucralose (splenda) + cream cheese has a great taste.

[Anonymous No.19864961]

Add in your eggs slowly. You can do them one at a time, or beat them in a separate bowl and pour them. That's easier in my opinion

[Anonymous No.19864969]

>>19864960
This is powdered sugar, it's not as sweet and 2.5 cups is not equivalent to 2.5 of granulated sugar
_____
Lastly add the spoonful flour if you want. Again, it's optional, but it adds stability.
Should look like this when done. You can get a pallet and make sure there's no stuck clumps of creamcheese on the bottom

[Anonymous No.19864981]

I shouldve used a different arm for the mixer, or left the tub of cream cheese out to soften because this could be smoother. Just went through it with the palette spoon but you can't mix this too much

[Anonymous No.19865001]

Set that aside and make some strawbjam
Cut up pack of strawbs, like 500g worth and set it to cook on the stove with some sugar, idk 1/8th a cup of it? I just used spoons to measure it, i used three big spoons im not gonna go break out a scale right now it's jam make it sweet

[Anonymous No.19865009]

Once it looks like jam and has most of the strawb bits crushed I let it cool then put some of it in with a part of the cheese cream filling. I also used some red food coloring cause it was too pink and not enough red. I cheated myself and the game and have won nothing

[Anonymous No.19865010]

>>19865001
Is this thread your suicide note or something?

[Anonymous No.19865016]

Bottom layer of cheesecake with strawberry jam mix. I shouldve put this on top as the rest of the cream cheese ended up pushing all this to the side

[Anonymous No.19865022]

>>19864475
>no crust blistering
Shit recipe, 2/10

[Anonymous No.19865026]

>>19865010
What makes you say that?
_____
And here is where I realized I am retarded and should not have used as much cream cheese as I did.
Bake in a water pan for 1h20m at 325. When it's done, leave it in the oven turned off with the door open for half an hour, then let it cool completely on the counter for several hours before refrigerating overnight

[Anonymous No.19865036]

>>19865026
I don't eat cheesecake often but I would be PISSED if someone served me a thin piece of cheesecake.
So what if it's thick? That's fine.

[Anonymous No.19865039]

Deep dish pizza is such fucking garbage

[Anonymous No.19865040]

Here it is the next day (the day I made the pizza. Dont worry pizza bros, were almost back on track from this side quest)
Taking the cake out was difficult because of so much cheesecream. In the end separates it from the pan aith a knife it up side down to get it out. This is dangerous as it may ruin the cake if it's too soft, but I had no other choice. Turned out fine, except the cookie base kinda broke from the side so it wasnt perfect
I am a failure

[Anonymous No.19865043]

Decorate with the rest of the jam topping, some cookie crumbles around the edges, and a strawb in the middle

[Anonymous No.19865047]

>>19865039
When I make deep dish it's about 3/4 of an inch thick.
When OP makes deep dish it's 3 inches.
>>19865043
Looks okay. Crust is looking suspicious.

[Anonymous No.19865048]

What's that? The 'zah is ready? HOLY SHIT CLEAR THE TABLE

[Anonymous No.19865053]

There she is bros
A lovely deep dish 'zah
With a strawberry cheesecake desert

[Anonymous No.19865061]

>>19865053
I dunno about that pizza anon. How about showing us a slice with a good layer profile?

[Anonymous No.19865065]

Thank you for coming to my thread
I hope you had fun and enjoyed the ride
I have a few more pics to post, and hope this thread continues for some time. Please talk about pizza and pizza related thing! Please share your own recipes and pics! Please recommend 'zahs to others. This was my first real attempt at deep dish and I feel it turned out great, with some room for improvement. In the future I will like to try NY style super thin crust pies, but that is a thread for another day
Thank you again friends! May your 'Zah's be wonderful and filling!

[Anonymous No.19865076]

Deepdish does end up looking like a beautiful mess on the inside, but it's meant to be eaten fork and knife. If you let it cool down before cutting, you end up with more stable layers, but I'm not gonna wait long once it's out of the oven

[Anonymous No.19865081]

>>19865076
Grim

[Anonymous No.19865084]

>>19865061
Sloppy slice buy very VERY yummy

[Anonymous No.19865088]

>>19865076

[Anonymous No.19865090]

>>19865061
>>19865084
For reference, this is what it looks like the second day after being reheated in the oven. You can see the layers more clearly, but when it's right out of the oven, it's very volatile
>>19865081
Fear me

[Anonymous No.19865092]

>>19865076
>>19865084
Looks like it could have been cooked hotter and longer and the crust would have survived.

[Anonymous No.19865093]

>>19865090
Looks much better there. The extra cooking helped it alot.

[Anonymous No.19865098]

>>19865092
Probably, but it turned out great anyways
>>19865088
The fear you feel only makes it taste better to me. This was the first day

[Anonymous No.19865109]

And a cross cut of the cheesecake
My mom ended up adding some whipped cream as another toping while I ate

[Anonymous No.19865113]

>>19865098
Have you tried making lasagna yet? You can make it with dry pasta, at least for the inner layers, and it soaks up the moisture from the other ingredients.

[Anonymous No.19865114]

>>19865109
An individual slice
Very good taste, though it is a bit too soft. It could've used another 15m in the oven OR a bit more flour. Regardless, my dad likes it like this anyways, so it's fine

[Anonymous No.19865116]

>>19865114
That looks great.
I never learned how to make cheesecake because I don't want to be fat.

[Anonymous No.19865127]

>>19865084
>>19865109
Absolutely gorgeous anon. I literally get a watery mouth looking at your pictures (not American and never had deep dish). Very good original thread anon, thank you very much for sharing. Enjoy!

[Anonymous No.19865128]

>>19865113
I have not but probably should soon. I love italian food, but usually my mom always made some form of pasta. She's never made full on lasagna, so that's something I'll have to learn myself. Maybe I'll make a thread about it in the future!
>>19865047
Crust is suspicious. Again, most of it broke apart due how I had to get it out of the pan. It SHOULD look like this. This was the last cheesecake I made a couple months ago it's a bit shorter, but overall more pleasing to look at since it didnt break apart lmao. I'm just glad it came out not cracked in half

[Anonymous No.19865129]

>>19865109

[Anonymous No.19865148]

>>19865116
Another anon pointed out you can use fake sugar as a substitute, but anon one cheesecake a year won't make you fat especially if you already live a healthy lifestlyle (I am fat and do eat it more often, but still, give it a try! It's super easy!)
>>19865127
Thank you, friend! I'm glad you enjoyed it, i certainly had fun making it, both the food and the thread. I especially liked how the gifs turned out. I'll be making threads like these every so often so keep an eye out for me.
One thing I'm making soon is "pogacele" theyre basically romanian cheese biscuits and theyre absolutely delicious. Here was the last time I made them. I didn't pic and record the process like I did with these meals tho. Next time :)

[Anonymous No.19865150]

>>19865128
I'd rather have the tall cheesecake. The crust is the least good part of a cheesecake, I could do without it honestly.

[Anonymous No.19865153]

>>19865148
Looks good but watch out for your health, anon!
I had some friends who always made super-rich foods like that and they both developed major health problems in their 30's.

[Anonymous No.19865167]

>>19865150
Yeah I need to get a taller pan honestly. A 3in pan is decent, but I want to get a 4 or 5 to make tall cakes. The way I see it, the crust base should be there mostly for a contrast in the texture. It should be the least sweet part (with the most sweet being whatver topping is on) and usually have a subtle flavor, cinnamon and brown sugar work well, or maybe a slight SLIGHT coffee taste. But I do think the most important part is the cheese itself
Here's another picture my mom took after she added the whipped cream (which btw was mixed with a hand mixer had a little bit of sour cream and powdered sugar mixed into it)

[Anonymous No.19865177]

>>19865153
I have been getting healthier actually. I've been working out consistently and losing weight. Most of the food I cook these days are some form of vegtable soup/stew with the meat mixed in, or straight meat with veggie sides. It's rare that I make something that's more delicacy level, like maybe once a month or less. I just find making a stew makes for less intresting OC threads
>and now I put the carrots in the hot water
Fucking snoozefest
Pic rel is beans and porkrib stew I made earlier this week

[Anonymous No.19865186]

>>19865167
>The way I see it, the crust base should be there mostly for a contrast in the texture.
In my opinion only the bottom of a cheesecake should have a crust, and it exists only to keep the cake from sticking to the pan and later to the plate.
>>19865177
>vegtable soup/stew with the meat mixed in
Nice.

[Anonymous No.19865187]

>>19864876
Looks good. Would you ever have a second cheese layer so its not just a pile of topping on a bed of cheese? Deep dish has always been a favorite but I haven't had it since I was in Chicago years ago. Maybe I'll make one now.

[Anonymous No.19865216]

>>19865187
You can absolutely use a second layer of cheese! Make it how you like! I only didn't because "traditional" deep dish doesnt do that. Every deep dish I've had has been tomato sauce ontop with only tomatoes above it. HOWEVER you might run into a problem of the top cheese burning, especially if it's thin, since you need to leave it in the oven for a longer time. Idk, I've not done it that way. The bottom cheese layer doesn't burn because it's insulated i guess, so it just melts and stays melted

[Anonymous No.19865223]

>>19865186
That's fair. I personally like the cookie crust
Want a bite?

[Anonymous No.19865395]

>>19864475
you gotta spread something on that crust. butter baste or garlic honey or olive oil. it's looking way too dry out there on the fringes.

>>19865109
cheesecake looks hella good tho

[Anonymous No.19865706]

>>19865395
I should try that
Note that the reason the crust is so large is because I had stuffed it with cheese that time
Thanks about the cheesecake tho. It tastes better than it looks

[Anonymous No.19866020]

>>19865706
Sometimes I mix fine shredded cheese right into the pizza dough.

[Anonymous No.19866178]

>>19866020
Fucking based holy shit
Doing this next time

[Anonymous No.19866179]

>>19866020
that's what the sawdust parm is best for

[Anonymous No.19866251]

>>19864576
>half diced, half sliced
y tho

[Anonymous No.19866327]

>>19865109
it looked more appealing without the whipped cream but i bet it tastes even better now

[Anonymous No.19866337]

>>19866327
Yeah, i agree. I like the look without it, but it does add to the taste

>>19866251
Diced pieces ensure you get a hint of onion in every bite as theyre spread every, but sliced pieces make it so you occasionally get a large crunch extra flavor in that mouthful. With deepdish there's so much ingredients that you can be selective and choose which topping you bite with what. It's mostly preference, but it was also revealed to me in a dream that this is the best way

[Anonymous No.19866344]

>>19864475
Thanks for the 'za cook-a-long 'za bro.

[Anonymous No.19866374]

>>19866344
You're welcome
I just hope my thread doesnt archive overnight. Last time I made one of these I had a lot more anons following along and it was super fun for a few days

[Anonymous No.19867063]

I won't let it die anon, I like bread derivatives

[Anonymous No.19867203]

>>19865109
>My mom ended up adding some whipped cream as another toping while I ate
HOW DARE

[Anonymous No.19867222]

>>19865090
>>19865109
cor. looks great.

[Anonymous No.19867426]

>>19867203
Last time she even added a blueberry to it
Absolute heresey

[Anonymous No.19867516]

Does anyone have a recipe for a NY style 'zah I can try out another time?

[Anonymous No.19867534]

>>19864518
>>19864536
>>19864543
>sausage fingers
How short and fat are you, holy fuck.

[Anonymous No.19867542]

>>19865039
You are garbage. Deep dish pizza is great.

[Anonymous No.19867556]

>>19864788
>Over one kilo of cheese
You fat fucking fuck lmao. Kys.

[Anonymous No.19867578]

>>19865040
>I am a failure
At least you got that right.

[Anonymous No.19867678]

>>19867542
No it isn't.

[Anonymous No.19867707]

>>19867678
I'm not him and i think you're wrong

[Anonymous No.19867739]

>>19867707
That's unfortunate for both you and him that you two are tastelets.

[Anonymous No.19867974]

>>19866251
>iodized salt
>minced garlic in a jar
>target pizza sauce
You have to understand that OP is one of those people who takes lots of pictures and can make some pretty decent looking food, but despite how confidently he posts all of it, if you really pay attention he has no idea what he's doing.

[Anonymous No.19868098]

>>19867974
I see alot of talk but I dont see you posting your pizza
Intresting