Pizza Thread

[Anonymous No.19913719]

FRIDAY NIGHT = PIZZA NIGHT
Post your Za's, gentlemen. Homemade is best.
Favorite toppings?

[Anonymous No.19913728]

stupid looking pizza honestly

[Anonymous No.19913734]

>>19913719
>Favorite toppings?

Apple.
Few know the true esoteric knowledge that is a nice thinly sliced warm apple on pizza, especially when paired with sausage or ground beef. Truly a pie worthy of heaven's light.

[Anonymous No.19913738]

>>19913719
Looks good OP.

For me, it's Pepperoni, Sausage, and Jalapeno

[Anonymous No.19913977]

>>19913738
Classics, respectable.

Have you tried jalepeno with pineapple? Magnificent.

[Anonymous No.19913981]

>>19913734
ay my man are you the anon i was talkin to about this?

[Anonymous No.19914000]

How do I get started making pizza anyway? It seems difficult.

[Anonymous No.19914011]

>>19914000
checked
it could not be easier
https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

[Anonymous No.19914014]

i made digiornos today :)

[Anonymous No.19914025]

>>19913719
I either go for a tomato base, mozzarella, mushrooms, pan-fried chorizo, brown onion, olives, fetta, basil and a swirl of balsamic vinegarette when it's done, or I go for barbeque and tomato mix for a base, mozzarella, brown onion, pan-fried chicken cooked in garlic butter and chili flakes, mushrooms, and pineapple.

[Anonymous No.19914036]

>>19913719

[Anonymous No.19914039]

>>19913734
Doesn't seem as bad as pineapple

[Anonymous No.19914098]

I cooka da pizza

[Anonymous No.19914109]

>>19914011
Only 450F? Interesting, here I was experimenting with the adjustment setting on my oven, I got it to 585F. I guess I'll just try shit, learn from experience.

[Anonymous No.19914122]

>>19914098
I really need a pizza peel

[Anonymous No.19914153]

gonna make pizza dough again: gonna follow a recipe scaling to 16oz of water

[Anonymous No.19914154]

Trailer Trash Pizza, aka Mac with Hot dogs

[Anonymous No.19914157]

>>19914122
i bought one for $3 off a homeless dude who was failing to use it as a connector between his bicycle and a shopping cart, wtf
its been sitting in my room for 18 months so i figure by now anything that was living on it is now dead

[Anonymous No.19914158]

>>19913719
I put rice and lentils on this pie.

[Anonymous No.19914164]

what is the rememdy for an oven that seems to only get up to 425?

how would i modify the dough? do i need to lower or raise hydration content to compensate?
im looking to make a pizza a little thicker than ny style. about as thick as american dominoes/pizza hut style

[Anonymous No.19914168]

>>19914122
Ive done worse

[Anonymous No.19914171]

>>19914158
>>19914154
carbs on carbs. seems dumb.

i made a spaggetti squash and black bean deepdish pizza one time while very drunk, it came out good.

[Anonymous No.19914178]

>>19914171
I creamed the rice.

[Anonymous No.19914186]

pizza question:
this recipe says:
>>divide into balls and proof in individual containers in the fridge
why cant i proof the big ball of dough in the fridge and then divide into balls then do second proof?

recipe if anyone is wondering:
>Get a kitchen scale and start trying out different recipes and techniques. Here's one:
>60% hydration
>2.4% salt
>3% olive oil
>active dry yeast, amount dependent on how quickly you'd like dough to rise
>mix up the quantity of dough you need based on these parameters
>bulk ferment (optional)
>divide into balls and proof in individual containers in the fridge
>after it's proofed stretch it out (watch a couple youtube videos if you're unsure of technique)
>place dough onto pizza pan or preheated cast iron
>sauce, cheese, other toppings
>bake at highest temperature your oven can provide
>remove once top is coloured to your liking
>rest on wire rack for a couple minutes
>slice and serve

>Notes:
>- In baker's percentages flour is the constant. So the amount of flour is the 100% you're factoring your other ingredients around. The above recipe would be 1.00 flour, 0.60 water, 0.024 salt, and 0.03 olive oil.
>- Don't use hot water.
>- Store your yeast in the fridge not the freezer.

[Anonymous No.19914200]

>>19914186
Well everyone get a load of college boy over here

[Anonymous No.19914221]

>>19914186
Where does the recipe say you cannot?

[Anonymous No.19914237]

>>19914186
you'll fuck up the gluten network and it will be hard to make a round pizza

[Anonymous No.19914312]

>>19914237
It hasn’t stopped me.

[Anonymous No.19914328]

if i am making dough now with the intent of pulling it out for second rise in five hours, should i leave it in the fridge or on the counter at about 55 or 60*F

[Anonymous No.19914340]

im making mushroom cream sauce, heavy on butter and i would like to add flour to thicken it.

when do i deglaze the pan with white wine? before i thicken the butter with flour or after i have thicken the butter with flour?

[Anonymous No.19914363]

If my pizza sticks to the fucking tinfoil one more time

[Anonymous No.19914366]

>>19914328
Why is it so cold in your kitchen?

[Anonymous No.19914387]

>>19914340
>heavy on butter and i would like to add flour to thicken it.
saute whatever you're sauteing then deglaze, in a different pan make a roux butter/flour equal parts then add the cream/broth/stock and stir until it thickens then add in your sauteed whatever and fond (deglazed shit)

you could make it in 1 pan but depending on what you're sauteing it might get beaten to shit from all the stirring

[Anonymous No.19914392]

>>19914366
hmmm. thats outside temp, probably more like 65, or even 70. im in a tshirt and pants. it gets cold if i am standing around in my underwear, though

also i try to reduce my utlity consumption becuase i stopped paying utlity bills to my landlord years ago and she never said anything

[Anonymous No.19914393]

>>19914363
>Imagine not going to Papa Murphys
Could not be me famalam

[Anonymous No.19914396]

>>19914387
sauteing sliced mushrooms, diced onion and garlic

[Anonymous No.19914409]

>>19914186
It changes the final product. Foregoing the bulk ferment is better for thin crust pizzas like mine here. Bulk ferment is needed for Neapolitan/pan pizza where you want a second rise to give it more oven spring for a fluffier crumb.

[Anonymous No.19914421]

>>19914392
If you do put it in the fridge I would take it out at least an hour before you shape it.

[Anonymous No.19914423]

>>19913719
I've never tried the brand, but I got a Tombstone supreme pizza for tonight. It was free, so I can't complain.

[Anonymous No.19914452]

>>19914186
Fucking try it, Anon. What's it going to cost? Time? I make my dough on Tuesday, throw it in the fridge, make pizza Saturday nights, on the grill, finished in the oven, with peels that I made myself, and the craziest thing is I use AP flour. And it doesn't really matter as much as people would have you think. Fuckers think too much. Try shit, if it works, yay! If not, you still had good homemade pizza, but you're smarter now.

[Anonymous No.19914542]

>>19914452
ive been eyeball pizza for years now and i keep asking questions about little details here and there and ive been getting faster at it and it has been tasting much better. there is a ton of knowledge here and the more minute details i ask about, the better it gets. i can pick and choose what works for me.

also trial and error will only carry you so far.
i def need to watch more youtube videos. fuck i hate watching youtube videos, but they show me things that paragraphs as easily explain

[Anonymous No.19914582]

>>19913719
loving bulgogi pizza

[Anonymous No.19914658]

>>19914542
>[Reddit Space]

[Anonymous No.19914708]

>>19914098
There's nowhere near enough cheese on that, and the slices of pepperoni are too thick. Not to mention, but that sauce game is weak, too.

[Anonymous No.19914726]

>>19914658
that's not Redditspace you newfaggot troglodyte

[Anonymous No.19914737]

[Anonymous No.19914744]

>>19914658
>>19914726
nevermind yeah it is lol

[Anonymous No.19914825]

>>19914744
Ha!

[Anonymous No.19914894]

This is the pizza I made tonight. Bacon, mushrooms, red pepper and scallions

[Anonymous No.19914909]

It's Costco frozen pizza tonight

[Anonymous No.19915030]

Some deep dish sloppa I made a couple weeks back
Was mighty tasty
I had a whole OC thread for it

[Anonymous No.19915039]

>>19915030
Toppings were
>cheese
>spinach
>onion
>lil' bellpepper
>tomatah
>sauce
>pepperoni
>chicken pieces
These are my go to toppings for basically all 'zah's

[Anonymous No.19915119]

need halp! told my friends to bring over extra pizza dough form WF. i says dont bring frozen dough!
they brough dough and i can feel the center is still frozen.
how do i warm the center without cooking the outside. ?

[Anonymous No.19915159]

>>19915119
If you have a large bowl (ideally glass or ceramic) fill it wirh hot water and let it stand a few minutes. Put the dough on a towel and then the bowl over the dough. This will increase defrost time significantly

[Anonymous No.19915193]

>>19915159
he trying to decrease the time
>>19915119
Cut it in half ( the dough) and then microwave the half you cut until it's a little warmer

[Anonymous No.19915201]

>>19914025
No offense but that all sounds like shit

To each their own I guess

[Anonymous No.19915474]

Hello, if all I have is pork shoulder what can I do for pizza??

[Anonymous No.19915649]

>>19915474
deepdish pizza with bbq pulled pork as the sauce. or regular tomato sauce pizza with huge chunks of puled pork all over. dont over crowd the pizza, but also dont spread the pulle dpork thin or it will dry out. just nice big clumps of pulle dpork here and there

i forgot how much store bought pizza dough shrinks. how come all my hoe made pizza dough never shrinks?
does store bought piza dough have really low hydration?
i should really weigh all my ingrediants one day.

[Anonymous No.19915665]

>>19913719
>>19914154
>>19914158
>>19914894
a touch underdone

>>19914168
>>19914393
>>19914409
>>19914582
>>19914737
>>19914909
perfectly done

[Anonymous No.19915679]

I made pizza but I didn't take any pictures. Here's one from last time

[Anonymous No.19915852]

It has been a while since I last made one. This was tonight's dinner :)

[Anonymous No.19916469]

amateurs

[Anonymous No.19916519]

Wife and I are going to make some homemade za in about an hour. Will post pics when it’s ready

[Anonymous No.19916529]

>>19914392
you’re just fat. no way in hell is 70 degrees comfortable in shorts

[Anonymous No.19916544]

>>19916529
Not him but it's all relative. I'm a spooky skeleton, but I grew up in a cold climate (AK) and in the summer we'd go shirtless when it hit like 62 because it felt so warm

[Anonymous No.19916562]

>>19913719
Pizza is just carbs, which are the worst thing for you nutritionally. Ideally you should be on a ketogenic diet.

[Anonymous No.19916708]

>>19916519
Alright, lads. Here it is. It’s a little misshapen but it’s our first time using dough instead of a premade crust.

[Anonymous No.19916742]

>>19916708
Very good for a first try, anon.

[Anonymous No.19916744]

[Anonymous No.19916748]

>>19916708
Looks good
Can you and your wife give me your daughter's hand in marraige?
My intentions with her are to provide, protect, and care for her while she takes care of the nest
I will also ejaculate inside her every day and give you as many grandchildren as we are capable of producing

[Anonymous No.19916753]

>>19916742
Thanks, fren.

[Anonymous No.19916760]

>>19916748
Thanks, anon. No children for us yet. We’re planning to move out of New Jersey before having kids.

[Anonymous No.19916807]

>>19916760
I was just shitposting before bro lmao, but good
Don't raise kids in shitty environments

[Anonymous No.19916976]

The other 'za I made last night. Bacon, Green onions and bratwurst with Mozzarella and cheddar

[Anonymous No.19917248]

>>19915665
I bet you prefer steak that’s brown inside.

[Anonymous No.19917449]

>>19914186
Balling after the long bulk will make your pizza chewier and less airy and harder to shape. It tightens up the dough ball noticeably.

After you mix you should rest it for 30 min to 1hr before balling.
>>19916744
What oven is that

[Anonymous No.19917461]

>>19914363
Parchment paper. If you don’t have a stone use a steel cake pan if you’ve got that.

[Anonymous No.19917636]

>>19917449
This oven

[Anonymous No.19917773]

>>19917636
Nigga that's a ufo

[Anonymous No.19917857]

Tried a pack of "mozzarella cucina", I don't know what it means. It was a solid lump without brine so I figured it was drier and better for home oven pizza, kinda worked.
>>19917636
jelly

[Anonymous No.19917990]

>>19917857
It makes pretty nice pizza

[Anonymous No.19919197]

>>19917248
meat isn't bread, cheef.

[Anonymous No.19919205]

>>19913719
If anyone needs a good tip, if you have a cast iron, or pizza stone/steel make sure to preheat it in the oven for an hour 550f and it will give you a great bottom crust like a new york style pizza.

[Anonymous No.19919220]

>>19913719

[Anonymous No.19919335]

[Anonymous No.19919342]

>>19913719

[Anonymous No.19919390]

>>19913981
I'm intrigued. What is this?

[Anonymous No.19919394]

>>19914000
Figure out pizza dough. After that it's more or less, a tomato sauce recipe and whatever you want to add on top. Not easy to mess up.

[Anonymous No.19919782]

I use the store bought dough because I’m too lazy to actually make my own and proof it and shit
I make deep dish pies out of it because no shops around here make them.
Shit is cash. Would def be much better if I made the dough myself though. I gotta try making a Stromboli next.

[Anonymous No.19919788]

I made this last night.

[Anonymous No.19919791]

>>19919788
Was my first attempt at a deep dish.

[Anonymous No.19919798]

>>19919791
Made extra dough for breadsticks. They weren't great.

[Anonymous No.19920116]

>>19919788
>>19919791
>>19919798
Yum!

[Anonymous No.19920155]

>>19914098
Why is it that outside of DeepDish pizza pie, they BARELY add any sauce?

[Anonymous No.19920170]

>>19919788
>>19919791
Ever since 2016 when i tasted this, i ended up loving em, but knew its one of those things i could only eat once a year.

[Anonymous No.19920409]

>>19920170
It was a good pizza but honestly not fan. Had to learn how to do it because the lady is fond of them and I'm not paying $30 for one. I prefer crispy thin crust.

[Anonymous No.19920449]

>>19919197
Consider that I could eat it sooner.

[Anonymous No.19921295]

>>19920155
Because it's bread with toppings, not soup with bread.

[Anonymous No.19922775]

Thread theme:
https://www.youtube.com/watch?v=mYworLucNrY

[Anonymous No.19924133]

>>19914039
Different anon here who has tried it. It’s good. Think like a charcuterie plate usually has some fruit on it too. Well a pizza with some good meats/ cheese and crust + some apple is kinda the same flavor experience.

[Anonymous No.19924138]

my homemade pizza
i just use a pizza stone and a lot of love :3

[Anonymous No.19924142]

>>19924138

[Anonymous No.19924188]

my recent pan pizza did not turn out, as you can tell. I'll add the pepperoni midway through to fix the burning, but the bottom was not crisp at all. Any tips?Lower heat, longer time? I already have a pizza stone.

[Anonymous No.19924244]

>>19913719
good looking 'za my man.

[Anonymous No.19924346]

[Anonymous No.19924362]

y'all dont even know about my squad

[Anonymous No.19924363]

>>19924142
Nice parmesan shavings Micky.

[Anonymous No.19924373]

>>19924363
ty
i want my parmesan paper thin

[Anonymous No.19925510]

bump

[Anonymous No.19926081]

>>19924188
honestly i'd suggest getting a thinner pan, that one looks really thick.
but you can try to add a bit more oil to the bottom of the pan, place the pan on top of your pizza stone. i usually cook mine for 22 minutes at 450F without a stone

[Anonymous No.19926246]

[Anonymous No.19926249]

>>19924362
needs more time in the microwave

[Anonymous No.19926989]

>>19914098
anon...thats raw