/ck/ - Food & Cooking

[Anonymous No.4026453]

I maka da pizza

Not quite Neapolitan in style, taste, or method, but pretty good nonetheless.

[Anonymous No.4026455]

[Anonymous No.4026456]

[Anonymous No.4026459]

[Anonymous No.4026466]

You have good photography skills, OP. Almost food porn quality...

[Anonymous No.4026478]

Homemade pizza maker here. I like the charring on the edge of your crust. Seems like you are doing it right. What are your dough percentages and oven temps?

[Anonymous No.4026480]

I kinda want to try to make a real Neapolitan style pizza...but it'd seem like a waste if I didn't make my own mozzarella, use fresh basil, and bake it over a pizza stone, which is just a lot of effort for something that I'll probably fuck up a few times before I get it right.

[Anonymous No.4026499]

Wow. Very good, OP.

I prefer to put the basil at the very end though. Fresh basil shouldn't be cooked, yah know.

[Anonymous No.4026520]

>>4026453
tell me everything

[Anonymous No.4026522]

>>4026521
ah, i had a feeling about the dough. what kind of sauce do you use?

[Anonymous No.4026521]

>>4026466
Thanks, mostly I just try to keep something in focus.

>>4026478
I just bought the dough. I'll admit I've been very lazy with that part of the process. Not sure where to begin as far as making legit dough. People seem to get very hardcore about Neapolitan-style pizza, so maybe it just sounds more involved than it really is. But then I read something like this http://www.varasanos.com/PizzaRecipe.htm, and I'm not so sure.

Process was:
>Set empty pan in oven
>Let it heat up to 500
>Pull out hot pan, carefully lay down dough inside of it
>Quickly assemble pizza in pan
>Set oven to broil and insert pan
>Pull out and finish on stove

>>4026499
Thanks, I do like it both ways.

[Anonymous No.4026531]

Awesome, OP. That looks fucking fantastic. Thanks for sharing with us.

[Anonymous No.4026534]

>>4026522
Sauce was a pureed can whole plum tomatoes (most of the water removed), 1 clove garlic, salt, pepper, dried oregano/basil. If I had gone "by the books" I suppose it would have been just the tomatoes and salt, but IMO it's hard to get away with that when you're cooking in with a regular oven.
Actually, I did make another addition to the sauce. I added a tablespoon of melted butter. It seemed like a good idea at the time. It wasn't necessarily bad, but.. not exactly harmonious.

[Anonymous No.4026573]

>>4026534
Please stop adding butter to tomato sauces.

[Anonymous No.4028657]

>>4026573

shut up

[Anonymous No.4028669]

>>4028657
Fuck off.

[Anonymous No.4028703]

That's not pizza. That's an edible serving tray for clumps of cheese

[Anonymous No.4028713]

>>4028703
What did you eat today? Succulent lobster tail perhaps?

[Anonymous No.4028715]

>>4028713
Rack of lamb, actually

[Anonymous No.4028751]

damn, its this dumb ass again stroking his own ego with his makeh de babbys first pizza shit. also most obvious samefag of the year award goes to op for makeh de gayes samefag posts in ck history

[Anonymous No.4028785]

>>4028713
>>4028669
>>4028657
>>4026531
>>4026521
>>4026520
>>4026499
>>4026480
>>4026466
>>4028713

Samefaggotry... Sigh.

Mightve gotten away with it, but the photography quality comments are horseshit. Oven pic was ok, rest were not framed correctly. Food was cut off.

[Anonymous No.4028805]

>>4028785
what would we do without you!

[Anonymous No.4028810]

>>4028805
the only one he got right was when he linked the same post twice

[Anonymous No.4028822]

>>4028810
lol'd

[Anonymous No.4028833]

>>4028810
Seriously. I mean this board is slow, but it has the least samefaggotry of anywhere else. If you've never met a drunk neckbeard hopped up on Hot Pockets, you finally have.

[Anonymous No.4028851]

>>4028785
I made two of those posts. The lobster one and the wow very good.

It doesn't even make sense to call samefag for that many posts in a /ck/ thread. The fuck are you thinking?

>>4028810
haha. Though I did make two of them, as I said.