Rate my pizza, bros Post yours too, we can all rate each other's.

File: 185 KB, 709x593, pizza1.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Sat Apr 12 05:13:29 2014 No.5352670 [DELETED]

Rate my pizza, bros

Post yours too, we can all rate each other's.

>>	Anonymous Sat Apr 12 05:15:29 2014 No.5352672 >>5352670 Real talk, you have too much stuff on that pizza. Too many peppers, too much cheese, too much flour on the dough. Practice makes perfect.

>>	Anonymous Sat Apr 12 05:17:29 2014 No.5352675 I agree with too much peppers, but the cheese seems ok. Looks good, would eat.

>>	Anonymous Sat Apr 12 05:17:29 2014 No.5352676 >>5352672 It was very peppery, you are right. It is hard to judge the adequate amount of cheese to grate beforehand too.

>>	Anonymous Sat Apr 12 05:19:29 2014 No.5352678 File: 157 KB, 640x480, img_3439.jpg [View same] [iqdb] [saucenao] [google] b-be gentle...

>>	Anonymous Sat Apr 12 05:20:29 2014 No.5352679 >>5352670 totino's/10. Maybe microwave longer.

>>	Anonymous Sat Apr 12 05:20:32 2014 No.5352680 >>5352678 jesus...

>>	Anonymous Sat Apr 12 05:21:32 2014 No.5352681 >>5352676 How big was the pizza? For a 16" pizza, I usually grate 8oz of low moisture part skim mozz.

Anonymous Sat Apr 12 05:22:32 2014 No.5352682

It looks good from the picture but in the end I suspect that it would be real doughy and you've spent more time on color than you did on your crust.

What kind of crust is that supposed to be?

I judge everything by proper NY thin crust, extra crispy from local joints. Stand in line all you want and get stupid stars from payoffs, I make my own judgements and they have very little to do with zagat, which is for faggets.

>>	Anonymous Sat Apr 12 05:23:31 2014 No.5352684 >>5352678 >>5352670 We're going to get you help, everything will be OK.

>>	Anonymous Sat Apr 12 05:25:32 2014 No.5352687 >>5352684 Forgot the link! http://www.pizzamaking.com/forum/

>>	Anonymous Sat Apr 12 05:25:32 2014 No.5352689 >>5352681 12" is my peel, so it's that or slightly less in diameter. I do 2 parts mozzarella to 1 part asiago. >>5352682 >What kind of crust is that supposed to be? I don't know, thick. I can't eat those cracker crusts.

>>	Anonymous Sat Apr 12 05:28:31 2014 No.5352691 >>5352678 where the fuck's the cheese?

>>	Anonymous Sat Apr 12 05:32:31 2014 No.5352699 >>5352689 When it's done right it's not cracker crusts, it's proper thin crispy pizza. To each our own, that's the fun of it. It's fun to make fun of those Chicago types with thier pools of shit on some 3 inch layer of dough that they call a crust.

>>	Anonymous Sat Apr 12 05:42:47 2014 No.5352715 How do you make a pizza so the boundary between crust and sauce isn't soggy?

>>	Anonymous Sat Apr 12 05:45:47 2014 No.5352721 >>5352715 Listen and learn from the professionals.

>>	Anonymous Sat Apr 12 05:48:47 2014 No.5352728 >>5352715 When you remember that the Japanese sneak attacked the USA at Pearl Harbor then you'll understand. If you think we had no reason nuking their sorry asses, then you'll never understand.

>>	Anonymous Sat Apr 12 05:55:47 2014 No.5352739 >>5352678 Is that a painting of toxic waste?

>>	Anonymous Sat Apr 12 05:55:47 2014 No.5352740 >>5352670 looks like a pizza pizza/pizza would eat in front of tv

>>	Anonymous Sat Apr 12 06:03:48 2014 No.5352758 >>5352715 brush a layer of oil over the crust, it will repel the water from the sauce

>>	Anonymous Sat Apr 12 06:12:47 2014 No.5352772 File: 135 KB, 893x860, IMG_20140329_195522.jpg [View same] [iqdb] [saucenao] [google] My efforts, the one in the back has a stuffed crust.

>>	Anonymous Sat Apr 12 06:36:47 2014 No.5352807 >>5352772 Looks pretty good. I'd eat it.

>>	Anonymous Sat Apr 12 06:50:47 2014 No.5352829 >>5352772 looks good, too much crust for me though

>>	Anonymous Sat Apr 12 07:11:47 2014 No.5352851 File: 2.01 MB, 3264x1840, IMG_20130804_192845_791.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Apr 12 07:19:47 2014 No.5352861 God damn. If you guys could only see my grilled pizza you would jizz. Next time I make it

>>	Anonymous Sat Apr 12 07:54:47 2014 No.5352879 >>5352851 Fuck, this makes me so hungry!

>>	Anonymous Sat Apr 12 08:03:47 2014 No.5352884 pizzas on your fucking desks over your keyboards and papers... you people are disgusting inb4 he says its a baby plate underneath. youre full of shit nigga

>>	Anonymous Sat Apr 12 08:42:47 2014 No.5352949 >>5352699 Jon Stewart pls go

>>	Anonymous Sat Apr 12 09:55:47 2014 No.5353053 File: 1.92 MB, 3264x2448, IMG_20140410_145935.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Apr 12 10:04:47 2014 No.5353065 File: 1.70 MB, 3264x2448, IMG_20110513_211410.jpg [View same] [iqdb] [saucenao] [google] sup

>>	Anonymous Sat Apr 12 10:06:48 2014 No.5353073 >>5352678 detroit or denver pizza That's being gentle Keep trying you'll get it right.

>>	Anonymous Sat Apr 12 10:07:47 2014 No.5353076 >>5352851 This isn't /b, wtf is that?

>>	Anonymous Sat Apr 12 10:09:47 2014 No.5353078 File: 1.40 MB, 3264x2448, IMG_20120317_201426.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Apr 12 10:09:47 2014 No.5353079 >>5353053 Too much grease, and most certainly not thin crust, but then you never said it did. How about a little topping with the dough.

>>	Anonymous Sat Apr 12 10:10:47 2014 No.5353081 >>5353065 Is the weird background supposed to give me an acid hit into WTF is that I'm looking at.... Give that to some dead heads.

>>	Anonymous Sat Apr 12 10:10:47 2014 No.5353084 >>5352851 That looks delicious! >Laborgase 1. Germanfag detected 2. Was zur Hölle Mann

>>	Anonymous Sat Apr 12 10:11:47 2014 No.5353087 >>5353078 Looks like dried out sbarro shit from nyc, sbarro being pretty much the worst place in nyc that you can get anything from. Even subway rats don't eat that.

>>	Anonymous Sat Apr 12 10:13:47 2014 No.5353090 >>5352949 What's a jon stewart, I'm just myself. Is that some celebrety type that I wouldn't piss on?

>>	Anonymous Sat Apr 12 10:14:47 2014 No.5353097 >>5353078 Too greasy with a leaf ontop to deflect from the grease and it fails.

>>	Anonymous Sat Apr 12 10:15:18 2014 No.5353100 >>5353081 you're looking at a marble table. doesn't surprise me that you haven't seen one before though

>>	Anonymous Sat Apr 12 10:18:18 2014 No.5353105 >>5353100 Oh is that what is was, I wouldn't have known. I thought that shit looking pizza needed some LSD 1960's looking deflection.

>>	Anonymous Sat Apr 12 14:46:14 2014 No.5353637 >>5353078 Is that lettuce on top? Or is it just basil that needs more sunlight?

>>	Anonymous Sat Apr 12 14:53:14 2014 No.5353649 >>5352670 I was craving some pizza earlier today so when I was at the store I got all the stuff I need and didn't have except cheese. All they had was paneer cheese. Will my pizza be shit using it?

>>	Anonymous Sat Apr 12 14:56:15 2014 No.5353655 Looks like it needed 7 more minutes in the oven. Otherwise, eatable.

>>	Anonymous Sat Apr 12 16:39:14 2014 No.5353801 File: 188 KB, 1536x2048, dough.jpg [View same] [iqdb] [saucenao] [google] >>5353649 i made the dough and the sauce, both are pretty decent, is the cheese going to be shit?

>>	Anonymous Sat Apr 12 16:41:14 2014 No.5353805 File: 155 KB, 1536x2048, sauce'.jpg [View same] [iqdb] [saucenao] [google] >>5353801 all the lights on the thing overhanging the stoves burned out, so the lighting is shit

>>	Anonymous Sat Apr 12 17:13:14 2014 No.5353857 >>5353053 that cheese is really freaking me out

>>	Anonymous Sat Apr 12 19:40:34 2014 No.5354162 File: 2.05 MB, 2448x3264, IMG_0739.jpg [View same] [iqdb] [saucenao] [google] ooh, me me!

>>	Anonymous Sat Apr 12 19:48:34 2014 No.5354184 >>5354162 Nice and neat chiffonade!

>>	Anonymous Sat Apr 12 19:50:34 2014 No.5354191 File: 98 KB, 720x1280, 1395261735251.jpg [View same] [iqdb] [saucenao] [google] Shit was cash

>>	Anonymous Sat Apr 12 19:51:34 2014 No.5354193 >>5354191 did you drop your pizza crust down an unswept chimney

>>	Anonymous Sat Apr 12 19:56:35 2014 No.5354209 File: 2.06 MB, 4000x3000, IMG_003.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Sat Apr 12 20:00:35 2014 No.5354214

>>5352670
The uniformly diced veggies makes it look like something from papa ginos. Also too much sauce. Cheese is nicely browned. 5/10

>>5352678
Canned tomato sauce, too much of it, dough looks like a pillsbury tube biscuit. 2/10

>>5352772
Looks very tasty, I feel like it needs more color though. 8/10

>>5352851
Excellent. 10/10, 9/10 if the crust was floppy.

>>5353053
Weird ass cheese, swimming in grease. 3/10

>>5353065
Dried herbs are gross, meat under the cheese is probably wet and chewy, too much cheese. Does look somewhat appetizing though. 5/10

>>5353078
THE GREASE, also dried oregano. And the basil is a nice touch, but isn't exactly practical. Crust looks very good though. 7.5/10

>>	Anonymous Sat Apr 12 20:02:34 2014 No.5354218 >>5354191 This pizza has personality.

>>	Anonymous Sat Apr 12 20:03:34 2014 No.5354220 >>5354209 What the fuck is that, egg yolk?

>>	Anonymous Sat Apr 12 20:08:34 2014 No.5354232 please tell me good dough recipe, i would really like and try to make my own pizza for a while.

>>	Anonymous Sat Apr 12 20:08:34 2014 No.5354234 File: 197 KB, 387x405, mynigga.png [View same] [iqdb] [saucenao] [google] >>5354218 thanks a bunch, anon

>>	Anonymous Sat Apr 12 20:31:34 2014 No.5354275 File: 725 KB, 1600x1200, IMG_1585.jpg [View same] [iqdb] [saucenao] [google] >>5352851 I like this one

>>	Anonymous Sat Apr 12 20:34:34 2014 No.5354281 Disregard that green stuff. Just happened to find a small amount of lettuce which was sitting in my fridge over a week untouched

>>	Anonymous Sat Apr 12 20:35:35 2014 No.5354286 File: 1.32 MB, 2189x1642, p0n0s.jpg [View same] [iqdb] [saucenao] [google] Disregard the green stuff found unused lettuce

>>	Op the fggt Sat Apr 12 20:38:34 2014 No.5354288 >>5354220 Have you ever had pizza with an egg cracked on it? If you do it right you can dip your pizza in the warm runny yolk:3

Anonymous Sat Apr 12 20:38:35 2014 No.5354289

>>5354232
Man I don't know, I just use 2 cups bread flour, 1 teaspoon salt, 3 teaspoons sugar, a little olive oil, and oregano, pepper, and rosemary for flavor, and 2 tablespoons of yeast mixed into 1 cup of water. I think it's pretty good but I'm sure the pizza purists here will yell at me for how it's an abomination.

>>	Anonymous Sat Apr 12 20:39:35 2014 No.5354291 Been a while since I made a pizza, I like mine meaty but I was thinking I'd like to try making a whole grain dough with mozzarella, parmegian, feta. and spinach, maybe a bit of basil to top it off.

Anonymous Sat Apr 12 20:46:34 2014 No.5354300

>>5354214
>Also too much sauce

You can't even see the sauce, those are red peppers. But now I'm wondering how it would work to pour a little sauce over the top of the cheese. Would that even work? It'd probably interfere with the melting of the cheese.

>>	Anonymous Sat Apr 12 20:47:34 2014 No.5354301 >>5352670 >bros Pewdiepie, get off of 4chan.

>>	Anonymous Sat Apr 12 21:54:11 2014 No.5354398 File: 185 KB, 500x375, 3773026683_a904658ace.jpg [View same] [iqdb] [saucenao] [google] >>5354300 Caserta pizzaria in Providence does this, and it's literally the best pizza I've ever had. Pic very related.

>>	Anonymous Sat Apr 12 21:55:11 2014 No.5354403 >>5354300 Oh, my bad, I thought that was sauce oozing up from under the cheese. 7/10

>>	Anonymous Sat Apr 12 22:51:11 2014 No.5354473 >>5352678 what are you doing.

>>	Anonymous Sat Apr 12 23:09:11 2014 No.5354494 >>5354286 sorry enlgish isnt so good. i elaborate >look in cooler for stuff to put on pizza >eyes crossed over some lettuce >check to see if it been used >is not been use >know that pizza and salad go good >end up put lettuce on my pizza

>>	Anonymous Sat Apr 12 23:20:11 2014 No.5354510 File: 39 KB, 177x174, 1394040773902.jpg [View same] [iqdb] [saucenao] [google] >>5354494

>>	Anonymous Sun Apr 13 00:03:19 2014 No.5354607 File: 126 KB, 640x480, masterpiece.jpg [View same] [iqdb] [saucenao] [google] Behold and marvel.

>>	Anonymous Sun Apr 13 00:11:51 2014 No.5354624 File: 403 KB, 1280x960, spinachpizza1.jpg [View same] [iqdb] [saucenao] [google] pizza

>>	Anonymous Sun Apr 13 00:12:51 2014 No.5354628 File: 394 KB, 1280x960, sausageandspinach1.jpg [View same] [iqdb] [saucenao] [google] more pizza

>>	Anonymous Sun Apr 13 00:15:50 2014 No.5354635 >>5354624 What are those little round pill things on it?

>>	Anonymous Sun Apr 13 00:16:50 2014 No.5354638 File: 11 KB, 250x188, pizza.jpg [View same] [iqdb] [saucenao] [google] Duck, pork and chermoula meatball pizza with pickled mushrooms, tallegio, basil and onion jam.

>>	Anonymous Sun Apr 13 00:29:50 2014 No.5354654 >>5353090 You again? Tell us more about how you hate Hollywood.

>>	Anonymous Sun Apr 13 00:36:50 2014 No.5354659 >>5354635 pills. or pine nuts. or maggots. can't remember.

>>	Anonymous Sun Apr 13 00:37:50 2014 No.5354661 >>5354628 That's a good looking crust. What's your secret?

>>	Anonymous Sun Apr 13 00:40:50 2014 No.5354666 File: 464 KB, 2048x1536, 0612132341.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sun Apr 13 00:53:51 2014 No.5354693 >>5354638 I came

>>	Anonymous Sun Apr 13 01:19:52 2014 No.5354760 File: 152 KB, 700x420, sourdough pizza small.jpg [View same] [iqdb] [saucenao] [google] Here's one I did a bit ago.

>>	Anonymous Sun Apr 13 01:34:51 2014 No.5354789 >>5354661 high hydration, autolyse, bulk retard.

>>	Anonymous Sun Apr 13 02:36:43 2014 No.5354887 >>5354789 No need to get so hostile, I was just curious

>>	Anonymous Sun Apr 13 03:05:43 2014 No.5354922 >that great sadness when no wood fired pizza oven

>>	Anonymous Sun Apr 13 04:06:04 2014 No.5354993 Do you guys brush olive oil on your crusts before baking them? I can't tell if it makes any real difference or not.

>>	Anonymous Sun Apr 13 04:17:04 2014 No.5355006 >>5354887 genuinely lol'd

>>	Anonymous Sun Apr 13 04:56:24 2014 No.5355046 File: 580 KB, 1632x1224, pizza.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sun Apr 13 05:43:24 2014 No.5355071 My crust always comes out kind of pale in comparison to the bottom of the pizza. Is it just too low in the oven? - Sincerely, Literally Terrible in the Kitchen

Anonymous Sun Apr 13 05:50:24 2014 No.5355075

>http://www.varasanos.com/PizzaRecipe.htm
>find this
>start reading
>it takes a PhD to make pizza this way

God I just want a pizza tomorrow. Can someone just tell me how to make a good one with some bread flour and powdered yeast? I'm not going to start raising starter cultures and all this craziness just for an occassional pizza.

Anonymous Sun Apr 13 05:55:24 2014 No.5355081

>>5355075

I take about a cup of warm water, and mix about 2 tbsp of sugar, with 1-2 tbsp of yeast. After waiting for like 5 minutes, I add in about a tsp of olive oil, tbsp of salt, and 2 cups of flour, and mix that shit with a wooden spoon. Once that shit is in a ball, I coat it with a very thin layer of olive oil and let it sit for at least an hour. Afterwards, I put spread that shit out with my hands, put on the sauce, mozza cheese, and any other toppings on top. Put that shit in the oven as high as the temp. will go until it's done.

It turns out fine for me, though others may have suggestions on how to improve it.

>>	Anonymous Sun Apr 13 06:10:24 2014 No.5355083 >>5352678 Its like a space alien overheard a conversation including a thing called pizza, went home that evening and tried to replicate it after a couple pics on Xoogle Images.

Anonymous Sun Apr 13 06:52:07 2014 No.5355118
File: 103 KB, 1600x900, 34053.jpg [View same] [iqdb] [saucenao] [google]

>>5355081

Your recipe just blew my mind and scared me a little bit.

I leaven 3 1/2 cups of bread flour + 1 1/2 cups of water with a 1/4 tsp. of instant yeast and only use 2 tsp. of salt. I ferment it for 5-6 hours or for up to 36 in the fridge. I also knead it until you can pull a slight gluten window. You can add a bit of olive oil if you want. The yeast multiply enough to easily leaven the dough and you get a much better flavor with a long fermentation time.

It's an old school Italian recipe made for a very hot oven and a baking stone.

>>	Anonymous Sun Apr 13 07:38:07 2014 No.5355149 File: 1.39 MB, 1216x2160, IMG_20140412_191017765.jpg [View same] [iqdb] [saucenao] [google] Not bad at all.

Anonymous Sun Apr 13 08:52:07 2014 No.5355212

>>5355075
Just type in "no knead pizza dough" on google and pick a variant, the best way to figure out a good crust is to experiment because everyone has different taste. I'm personally a huge fan of olive oil in my crust, but I also like deep dish pizzas so everyone probably hates me. My suggestion is to be a super cool dude and not care what other people think and just make what you would like to eat.

Anonymous Sun Apr 13 08:56:07 2014 No.5355215

>>5355212
Follow up post: I use my barbeque for the 'zza because the stupid fire alarm goes off every time I try to cook pizza indoors, also my 'que will far exceed my oven's capabilities even in the middle of -40 degree canadian bacon maple syrup winters.

>>	Anonymous Sun Apr 13 17:08:05 2014 No.5356108 >>5355118 that thumbnail looks like a nude back painting

>>	Anonymous Sun Apr 13 17:25:05 2014 No.5356140 >>5354607 for some reason your thumbnail looks like the millennium falcon

>>	Anonymous Sun Apr 13 17:26:05 2014 No.5356141 File: 2.64 MB, 4000x3000, IMG_0599.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sun Apr 13 17:29:06 2014 No.5356148 >>5355215 Disregard this post guys. I'm suck massive cocks.

>>	Anonymous Sun Apr 13 17:31:05 2014 No.5356149 File: 485 KB, 1280x720, 1384393717570.jpg [View same] [iqdb] [saucenao] [google] What do you guys think? I like to make mine squared, because i share alot.

Anonymous Sun Apr 13 17:37:05 2014 No.5356161

The store was out of exactly one of the ingredients I need to make my usual comfy time food so I'm making pizza instead.

Nothing special, tomato sauce, cheese, onions, mushrooms, serrano ham and bacon, olives. Dough is resting so I'll post pics when it's done.

>>	/ck/ Sun Apr 13 18:10:05 2014 No.5356217 File: 430 KB, 1229x922, pizza1.jpg [View same] [iqdb] [saucenao] [google] >>5352670

>>	/ck/ Sun Apr 13 18:11:05 2014 No.5356219 File: 358 KB, 1226x776, pizza2.jpg [View same] [iqdb] [saucenao] [google] >>5356217

>>	None !OPIATE9fy. Sun Apr 13 18:14:14 2014 No.5356228 >>5356219 haha did you slice up one olive for the whole pizza?

>>	Anonymous Sun Apr 13 18:20:14 2014 No.5356243 >>5356228 reminder not to give this shitposting faggot any attention

>>	Anonymous Sun Apr 13 18:50:31 2014 No.5356335 How do I get the dough into the shape of a circle? I'm trying it now and all I get is weird triangle shapes. I'm letting it sit because it just keeps retracting in on itself, but l want a large circle.

>>	None !OPIATE9fy. Sun Apr 13 19:02:31 2014 No.5356383 >>5356335 do like in the movies and toss it

>>	Anonymous Sun Apr 13 19:22:31 2014 No.5356450 File: 1.84 MB, 2592x1936, IMG_1495[1].jpg [View same] [iqdb] [saucenao] [google] Eh. Pretty decent. I don't make pizza often.

Anonymous Sun Apr 13 19:32:31 2014 No.5356485

>>5352672
>Real talk, you have too much stuff on that pizza.
>Too many peppers, too much cheese, too much flour on the dough.
That's like, your opinion man. What if anon just likes cheese and peppers that much? Wait let me guess, you'll say he/she has "Shit taste" in pizza, right?

>Practice makes perfect.
This is when you started to sound like an asshole

>>	Anonymous Sun Apr 13 19:39:31 2014 No.5356506 >>5355081 Did you adopt this from chef John? This is almost identical to his pita recipe. Not that that is a bad thing. I make them fairly often the recipe is reliable.

Anonymous Sun Apr 13 19:44:31 2014 No.5356527
File: 111 KB, 729x438, new pizza 1.jpg [View same] [iqdb] [saucenao] [google]

OP again, here's my newest one. I did the autolyse thing like an anon said and it came out way better, a lot puffier airy crust and it tasted better. I still pre-cut the mushrooms and peppers without realize the diameter would be smaller, so there's a little too many. Next time I will half their amounts.

>>	/ck/ Sun Apr 13 20:30:35 2014 No.5356617 >>5356485 don't become a line cook

>>	Anonymous Sun Apr 13 20:31:35 2014 No.5356624 >>5356485 confirmed for having shit taste and not knowing what he's talking about

>>	Anonymous Sun Apr 13 20:34:35 2014 No.5356629 File: 78 KB, 423x239, chicagodogs.jpg [View same] [iqdb] [saucenao] [google] >>5356624 says the guy who only eats PBJs and chicken nuggets

Borton Sun Apr 13 20:38:35 2014 No.5356633

>>5352670
Try boiling the cheese+sauce 1st 2 get that extra crispy new york style piza taste. Try basting crust in canola oil 2 get the puffyness down. Try mixing in 3-5 eggs per pizza 2 cut down on that grease level.

These are pro-style pizza chef tips from a 2-star "golden choice" pizza-style grill cafe in the city.

A man told me these tips.

>>	Anonymous Sun Apr 13 20:46:35 2014 No.5356654 Does anyone else sprinkle corn meal on their pizza stone before putting the pizza on it? Is it even necessary?

Anonymous Sun Apr 13 21:01:35 2014 No.5356700

>>5356654
It's supposed to make it not stick to the stone I think, but it seems useless because as it cooks it will dry and not stick anyway. I'd like for those corn pieces to stick to the crust, but they never seem to, they just stay behind on the stone and I have to wash them down the sink.

>>	Anonymous Sun Apr 13 21:04:35 2014 No.5356707 >>5356633 I just can't take anyone seriously who types "2" instead of fucking "to".

>>	Borton Sun Apr 13 21:07:35 2014 No.5356716 >>5356707 I rite this blog on my boost mobile's phone pad so it is faster 2 type it down thisaway with the number 2 instead of using that full word called "two" or "to"

>>	Anonymous Sun Apr 13 21:26:25 2014 No.5356770 >>5354162 10/10 looks delicious.

>>	Anonymous Sun Apr 13 21:27:25 2014 No.5356774 >>5354191 looks pretty good.

>>	Anonymous Sun Apr 13 21:39:25 2014 No.5356810 >>5356450 Too much olives, but your pizza is sexy.

>>	Anonymous Sun Apr 13 21:46:25 2014 No.5356830 >>5356716 Oh hi again, Darion.

>>	Borton Sun Apr 13 22:15:26 2014 No.5356920 >>5356830 ? This is Brotorn not Dorian.

>>	Anonymous Sun Apr 13 23:04:25 2014 No.5357047 File: 1.29 MB, 810x643, 1212.png [View same] [iqdb] [saucenao] [google] how's she look

>>	Anonymous Sun Apr 13 23:06:25 2014 No.5357050 >>5357047 Medium-well.

>>	Anonymous Sun Apr 13 23:16:25 2014 No.5357070 >>5355083 lol'd hard

>>	Anonymous Sun Apr 13 23:16:25 2014 No.5357072 File: 56 KB, 519x533, dangelo.jpg [View same] [iqdb] [saucenao] [google] >>5357047 >tfw le peperronis are still salvagable

>>	Anonymous Sun Apr 13 23:18:25 2014 No.5357076 >>5357072 10/10 did lol

>>	Anonymous Mon Apr 14 11:01:42 2014 No.5358042 File: 264 KB, 320x230, 1388903052517.gif [View same] [iqdb] [saucenao] [google] >>5355083 10/10 - would read again

>>	Anonymous Mon Apr 14 12:10:42 2014 No.5358142 >>5354760 Crust looks fluffy, cheese is browned. Is that potato though? I've never done this, but I love potatoes on everything. How is it?

>>	Anonymous Mon Apr 14 12:17:42 2014 No.5358153 >>5357047 still too brown

>>	Anonymous Mon Apr 14 15:09:49 2014 No.5358462 >>5354209 who puts egg yolks on their pizzas?

>>	Anonymous Mon Apr 14 15:11:42 2014 No.5358466 >>5354193 lold

>>	Anonymous Mon Apr 14 15:16:42 2014 No.5358473 >>5355149 that dough looks a little rare

>>	Anonymous Mon Apr 14 15:23:01 2014 No.5358479 >>5354624 what's with all the pine nuts? attempting to pesto? 7/10

>>	Anonymous Mon Apr 14 20:57:42 2014 No.5359192 >>5355075 http://www.seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html

>>	Anonymous Mon Apr 14 21:10:47 2014 No.5359225 File: 11 KB, 241x209, images-14.jpg [View same] [iqdb] [saucenao] [google] Op it looks like shit.To b honest wouldn't eat any this garb

>>	Anonymous Mon Apr 14 23:25:23 2014 No.5359596 >>5359225 cry more bbq fag. the shit's in the mail.

>>	Anonymous Tue Apr 15 02:19:34 2014 No.5360021 >read thread >some really amazing pizzas >want to make pizza for dinner >have to cater for what people in this house do/don't like and can/won't eat >pretty much completely rules out pizza >cry >cry a lot

>>	Anonymous Tue Apr 15 02:43:33 2014 No.5360049 >>5352678 fucking awful. get a better dough. if you're going to not add cheese, cook the vegetables separately in some oil and load the pizza with them. that's how i do it. i'll post a pic if i make any this week

>>	Anonymous Tue Apr 15 02:47:33 2014 No.5360051 >>5354624 looks good. what kind of a pan is that? doesn't the pizza stick?

>>	Anonymous Tue Apr 15 02:48:33 2014 No.5360052 >>5354624 also, the dough recipe if you don't mind. i like the look of it

>>	Anonymous Tue Apr 15 03:58:33 2014 No.5360136 I don't have an oven any tips of how to cook a pizza? I bough one of those mini ovens but it really doesn't cook well at all!

>>	Anonymous Tue Apr 15 04:00:33 2014 No.5360144 >>5360136 Where do you live that doesn't have an oven? You could get a BBQ like the one anon and put your pizza stone on that, I guess.

>>	Anonymous Tue Apr 15 04:03:33 2014 No.5360147 >>5360144 The one in the house stopped working don't really have the $$$ to buy a new one. Can't justify it to just make a pizza lol.

>>	Anonymous Tue Apr 15 09:49:36 2014 No.5360500 >>5360051 it's just a round sheet tray that I put the pizzas on after I pull them off the stone. i don't cook it on there. >>5360052 100% flour, 80% water, 3% salt, 0.2% yeast.

Anonymous Tue Apr 15 10:05:36 2014 No.5360522

>>5355083
Holy fuck I thought I was the only person to use this type of joke....

I live in Korea and sometimes I go to say an "Indian" restaurant and thats what I joke about.. Its like an alien tried to make human food by using its own ingredients and by only looking at the final picture.

Did I some how start a world wide inside joke with my mind waves?? Crazy.

Anonymous Tue Apr 15 10:11:36 2014 No.5360527

>>5360522
Indian food is fucking amazing. Nothing good except ramen came out of asia including korea. Most people believe that India is where the spices and good food originated.

White people took over India to take their spices. Not over korea because the fish people didn't have much to offer.

Why go to an indian restaurant if its that bad your obviously jealous your race can't cook shit but steamed rice and fish.

>>	Anonymous Tue Apr 15 10:14:36 2014 No.5360531 >>5360527 This. All of this. I'm American, and Asian food gets better the closer you get to India for a reason. The only reason Vietnamese is good is because of the French.

Anonymous Tue Apr 15 10:17:36 2014 No.5360534

>>5360531
If you walk past an indian restaurant the spices can be overwhelming but it actually makes you feel hungry.

I walked into an ASIAN ASIAN grocery store and even some restaurants smells all fishy and definitely curbs my appetite.

I'm surprised anon admitted frequenting an indian restaurant yet bad mouths that they don't know what they are doing.

He's is likening them to aliens. MAn if there was one race on this whole planet that came close to resembling any kind of alien I think we all know who that would be.

>>	Anonymous Tue Apr 15 10:22:36 2014 No.5360547 >>5360534 god damn I know what I'm getting for dinner tonight. vindaloo here I come

Anonymous Tue Apr 15 10:40:36 2014 No.5360574

>>5360534
im not Korean.. just live here. I lived in Bahrain and they had the most authentic Arab/Indian food and the most delicious food i have ever had.. So went to this restaurant here and ordered chicken briani and it was like the Japanese curry paste mixed in white rice with mixed veggies and one chicken tender.. it was soo gross I wanted to yell at the staff.. and there is where my alien joke came from.

here in Korea every Italian restaurant does not have fresh herbs.. I have never seen basil in this country.. And they pan fry the noodles in heavy oil and add store bought sauce on it.. all gross.. I mainly cook at home..

>>	Budget pizza Anonymous Tue Apr 15 11:02:42 2014 No.5360618 File: 216 KB, 800x600, Pizza230813.jpg [View same] [iqdb] [saucenao] [google] 1/2 >no-knead dough, proved for 12 hours >total cost less than €1 >thick base, enough to feed two

>>	Budget pizza Anonymous Tue Apr 15 11:03:42 2014 No.5360625 File: 198 KB, 800x600, Pizza050913.jpg [View same] [iqdb] [saucenao] [google] 2/2 >fast-proved dough, ready in 30 minutes

Caveman Tue Apr 15 23:52:00 2014 No.5362277
File: 107 KB, 677x381, 20140302_173519.jpg [View same] [iqdb] [saucenao] [google]

One on the bottom left is a thai pizza with julienned carrots, bean sprouts and red onion covered in a thai pizza sauce made with peanut butter, oyster sauce, fish sauce, soy sauce and hoisen sauce.

The other two are barbecue chicken pizza. The photo was taken before I cooked it, sorry.

>>	Caveman Wed Apr 16 00:01:00 2014 No.5362293 File: 102 KB, 677x381, 20140302_184923.jpg [View same] [iqdb] [saucenao] [google] >>5362277 As it turns out, there was a cooked picture but it looks like shit.

Caveman Wed Apr 16 00:05:01 2014 No.5362304
File: 45 KB, 244x433, 20140407_172300.jpg [View same] [iqdb] [saucenao] [google]

>>5362293
This was my second time making homemade pizza, the thai pizza was the first. I'm making a mental note to put the cheese on first and not last.

After seeing this thread, I'm gonna make some motherfucking pizzas tomorrow.

>>	Caveman Wed Apr 16 00:07:00 2014 No.5362306 >>5362304 I got amazing reviews for the middle pizza. Sun dried tomatoes, artichoke hearts, feta cheese and olives.

>>	Anonymous Wed Apr 16 00:11:00 2014 No.5362314 Why are you cooking pizzas in lasagna pans? Just buy a pizza stone, they're like $15.

>>	Caveman Wed Apr 16 02:17:12 2014 No.5362549 >>5362314 I cook for 6 or 7 people at a time. the crust turns out exactly as I want it to anyways.

>>	Anonymous Wed Apr 16 02:40:12 2014 No.5362571 >>5362314 Those are not lasagna pans.

>>	Anonymous Wed Apr 16 02:55:12 2014 No.5362583 Anyone use a pizza maker instead of an oven?

>>	FF Wed Apr 16 03:06:12 2014 No.5362595 File: 446 KB, 1280x960, heavywholewheat2.jpg [View same] [iqdb] [saucenao] [google] >>5362583 If by pizza maker you mean an industrial mixer and a wood fire oven, then yes.

>>	Anonymous Wed Apr 16 03:10:13 2014 No.5362601 File: 157 KB, 448x361, red_pizza_oven_pciture.jpg [View same] [iqdb] [saucenao] [google] >>5362595 Don't have access to an oven and too poor to buy a new one. Pic related. Pizza maker.

>>	Anonymous Wed Apr 16 04:01:12 2014 No.5362641 File: 221 KB, 800x600, delicious pizza.jpg [View same] [iqdb] [saucenao] [google] One from a while ago

>>	Anonymous Wed Apr 16 04:09:12 2014 No.5362647 >>5362601 There is no way that gets hot enough to bake a pizza well. I set my oven to 500 and I've heard even that is too low. But I guess if that's all you got...

>>	Anonymous Wed Apr 16 04:10:12 2014 No.5362650 >>5362641 cheese looks like lemon meringue pie filling, btw

>>	Anonymous Wed Apr 16 04:16:12 2014 No.5362655 >>5362650 greasy cheddar(?) looks pretty damn delicious to me

>>	Anonymous Wed Apr 16 07:05:12 2014 No.5362810 >>5352689 >>5352681 >>5352676 Don't grate the mozarella, tear it. It's faster and it's easier to get the amount you like on the pizza. Unless you're buying those godawful dried out blocks of mozarella. Do't do that.

>>	Anonymous Wed Apr 16 07:17:12 2014 No.5362819 >>5358473 >Not bad at all It's actually nice and crispy, I'm not sure why it stays so white.

>>	SuckMyDick (_)_)======D~~~~~~ Wed Apr 16 07:24:12 2014 No.5362824 Man, all of you must be lucky women, considering your partners allocated you internet access in the kitchen.

Anonymous Wed Apr 16 07:25:12 2014 No.5362826
File: 22 KB, 500x202, 20110602-pizza-lab-flour-type - 08-cake.jpg [View same] [iqdb] [saucenao] [google]

I don't know if there's an actual name for these bubbles that appear in the crust, but I really like them. Is there any way to purposely make the bubbles appear in the crust?

>>	Anonymous Wed Apr 16 07:27:12 2014 No.5362827 Just made pizza and the dough doesn't taste like dominos or pizza hut. Any good recipe for the dough.

>>	Anonymous Wed Apr 16 07:48:31 2014 No.5362841 >>5362819 >mfw

>>	Anonymous Wed Apr 16 09:55:59 2014 No.5363021 >>5362314 >Just buy a pizza stone, they're like $15. A pizza stone is better than nothing but they're not ideal. An iron skillet, steel or iron plate work better (better thermal mass) and they can't break.

Anonymous Wed Apr 16 09:57:59 2014 No.5363026

>>5362826
>Is there any way to purposely make the bubbles appear in the crust?
Yes. General rule of thumb is to use more water than you think it needs, and to bake at high temp.

The dough will be stickier than you're used to and you need to be careful not to use too much flour, but you'll get the hang of it.

>>	Anonymous Wed Apr 16 11:08:00 2014 No.5363089 >>5360618 >when shallow focus goes wrong

>>	Anonymous Wed Apr 16 11:55:20 2014 No.5363151 >>5363026 Thank you so much! I think I'll try it out tonight.

Anonymous Wed Apr 16 12:25:21 2014 No.5363199

>>5362827
I've used this recipe to make a semi thick pizza and it turned out really well.
http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe

let it sit in the fridge overnight. the dough will taste much better. stretch it out, put it into a greased pan (i just use a 12 inch ss skillet), and let it rise in the pan for a while if you want it really thick.

I've also made breadsticks with this dough that came out really well. Just press some dough into a small 8"x6" baking dish, cut into breadstick shaped segments with a cleaver or bench scraper, rise, and then bake.

>>	Anonymous Wed Apr 16 12:30:20 2014 No.5363215 >>5352884 but.. there is a plate.. top right hand corner its yellowish

FF Wed Apr 16 12:38:20 2014 No.5363231
File: 510 KB, 1280x960, heavywholewheat1.jpg [View same] [iqdb] [saucenao] [google]

>>5363026
It's important to also proof after portioning and shaping the dough, and be delicate while you are stretching the dough out. You want to preserve the seed bubbles in the dough for rapid expansion during oven spring.

>>	Anonymous Wed Apr 16 13:26:35 2014 No.5363293 >>5358142 I think it's pineapple.

>>	Anonymous Wed Apr 16 13:33:35 2014 No.5363311 File: 1.63 MB, 838x727, PizzaPie.png [View same] [iqdb] [saucenao] [google] Here's one.

>>	Anonymous Wed Apr 16 13:45:30 2014 No.5363338 >>5363231 why are you posting with picture of loaf bread?

>>	Anonymous Wed Apr 16 16:18:46 2014 No.5363619 File: 1.33 MB, 2560x1920, 20140320_185406.jpg [View same] [iqdb] [saucenao] [google] first time making pizza dough

>>	Anonymous Wed Apr 16 17:53:03 2014 No.5363840 >>5363026 How do you slide the dough onto the peel and into the oven when it's so sticky? Mine always gets stuck to the countertop even though I dusted it with flour and it ends up messing up my pizza.

>>	Anonymous Wed Apr 16 18:04:03 2014 No.5363876 >>5363338 because he's discussing dough and those loaf breads are perfect, thus a good dough was used

>>	Anonymous Wed Apr 16 18:13:03 2014 No.5363894 >>5363311 sexy motherfucker

>>	Anonymous Wed Apr 16 18:15:03 2014 No.5363897 >>5363619 you make me hard baby

>>	Anonymous Thu Apr 17 01:51:58 2014 No.5364964 >>5363089 What you talkin' 'bout Lewis, it's perfect, just like t the pizza.

>>	Anonymous Thu Apr 17 01:53:57 2014 No.5364966 >>5363619 man where do you guys get these mini pepperoni slices. I can't find anything less than 2-3 inches across at our deli.

>>	Anonymous Thu Apr 17 02:54:57 2014 No.5365102 File: 252 KB, 1277x717, WP_20140221_006.jpg [View same] [iqdb] [saucenao] [google] >>5352670 Ha. I just came here to make this exact same thread. Might as well post here. RATE MINE.

>>	Anonymous Thu Apr 17 02:56:57 2014 No.5365106 File: 185 KB, 1277x717, WP_20140221_007.jpg [View same] [iqdb] [saucenao] [google] >>5365102 the one that is going in the oven. excuse my shit pic taking skills.

>>	Anonymous Thu Apr 17 02:57:57 2014 No.5365110 File: 258 KB, 1277x717, WP_20140221_005.jpg [View same] [iqdb] [saucenao] [google] >>5365106

>>	Anonymous Thu Apr 17 02:59:57 2014 No.5365116 >>5356629 what is that? Mind sharing instructions on making that?

Anonymous Thu Apr 17 03:53:57 2014 No.5365199
File: 1.79 MB, 1200x1200, curled.png [View same] [iqdb] [saucenao] [google]

Maybe one of you pizza guys can answer me something.

What happened to the pepperoni that used to be around in the 80s? I remember every pizza place I used to eat at back then had pepperoni slices that when cooked would curl up at the edges into like little bowls of grease. Pic is as related as I can get. I remember more curl to them than that though. All pepperoni these days just lays flat. I hate it.

>>	Anonymous Thu Apr 17 03:59:57 2014 No.5365211 >>5365102 Looks amazing except for the pineapple. I fucking hate pineapple. Otherwise 9/10. Looks good.

>>	Anonymous Thu Apr 17 04:31:09 2014 No.5365264 >>5365199 My pepperoni still does that when the pizza is over cooked. E.g. Pizza hut/dominos

>>	Anonymous Thu Apr 17 04:37:10 2014 No.5365277 Neither Pizza Hut nor Dominos sells anything remotely akin to pizza, though.

Anonymous Thu Apr 17 04:41:09 2014 No.5365283

>>5365277
I'm addicted to the meat lovers bbq at dominos every mon or tues its 4.95.

I'm sorry but just because its mainstream doesn't mean they aren't selling pizza. I've paid an arm and leg for 'gourmet' pizzas and they've tasted like utter shit. I can pull better pizzas out of my pizza maker (not even a real fucking oven).

>>	Anonymous Thu Apr 17 04:48:09 2014 No.5365293 >>5365211 Shit taste detected

Anonymous Thu Apr 17 05:17:09 2014 No.5365317

>>5365283
Lots of protein, low fat (although fat is good for you), keeps you full, cheap.
Kinda bland by itself but very versatile in cooking, even with low cal dressings.
What's NOT TO like about chicken?

>inb4 hormones or mystery fluid injected in the meat, here in 1st world Yurodistan our chicken does not shrink and foam when you cook it.

>>	Anonymous Thu Apr 17 05:31:09 2014 No.5365328 >>5365199 see mine >>5365110 is that curled enough for you?

>>	Anonymous Thu Apr 17 05:36:09 2014 No.5365333 >>5365277 tips fedora

>>	Anonymous Fri Apr 18 07:06:12 2014 No.5367377 >>5352670 too much cheese

>>	Anonymous Fri Apr 18 23:54:41 2014 No.5369315 >>5352678 Nigga, did you put Parmesan cheese on your pizza?

>>	Anonymous Sat Apr 19 00:06:41 2014 No.5369327 File: 69 KB, 960x635, pizza.jpg [View same] [iqdb] [saucenao] [google] >>5354162 looks good here's my cauliflower crust pizza. kind of a mess but it was really good.

>>	Anonymous Sat Apr 19 00:21:32 2014 No.5369354 >>5362826 Bubbles are also encouraged by using cold dough. IIRC, if the dough is below 50F there's a greater chance of large bubble formation.

>>	Anonymous Sat Apr 19 00:27:33 2014 No.5369369 >>5369327 >cauliflower crust Explain. I've never heard of this.

>>	Anonymous Sat Apr 19 00:48:25 2014 No.5369398 Anyone use a preferment for the dough? Next time I manage to decide on pizza a day in advance I'll set one up in the fridge before going to bed the night before.

Anonymous Sat Apr 19 01:01:24 2014 No.5369417

>>5369369

here is the recipe i use anon:

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

it's an amazing low carb option for pizza. made it for my parents and they couldn't even tell the difference. they thought it was just normal pizza.

Anonymous Sat Apr 19 01:08:25 2014 No.5369429

>>5369398
you should ~always~ be doing at least a one day ferment on pizza dough. i aim for 3 day ferments if i can.

>>5369369
its a muh gluten free option for pizza. it works well for dense bases, but you will never get glorious gluten fibres and bubbles like in >>5362826

>>5369354
this is kind of right but explained wrong. a ferment of pizza dough helps gluten form, which encourages larger bubbles in oven spring. a cold dough is also much easier to handle, and you are less likely to push bubbles out of the dough.

>>	Anonymous Sat Apr 19 01:46:25 2014 No.5369483 File: 549 B, 30x23, Plain_pizza.png [View same] [iqdb] [saucenao] [google] Just made 1000 of these back to back. Didn't burn a single one. You are all smalltime.

>>	Anonymous Sat Apr 19 01:58:24 2014 No.5369502 >>5352678 Did you eat that?

>>	Anonymous Sat Apr 19 10:44:35 2014 No.5370021 File: 1.96 MB, 2592x1936, image.jpg [View same] [iqdb] [saucenao] [google] Wish I took a better picture, the big one looks fat because it was stuffed with pepperoni + tomato

>>	Anonymous Sat Apr 19 10:48:35 2014 No.5370026 >>5354607 allthatcrust/10 hope you had a good dipping sauce/condiment pizza looks great though

>>	Anonymous Sat Apr 19 10:49:35 2014 No.5370031 >>5357047 that's one nigger pizza you got there

>>	Anonymous Sat Apr 19 10:51:35 2014 No.5370033 >>5360625 >>5360618 these are beautiful. did you use a pizza oven?

>>	Anonymous Sat Apr 19 10:52:35 2014 No.5370035 >>5362641 would be nicer with actual toppings

>>	Anonymous Sat Apr 19 12:09:35 2014 No.5370143 >>5354289 >2 tablespoons of yeast What are you trying to make a pizza loaf?

>>	Anonymous Sat Apr 19 12:13:35 2014 No.5370147 File: 1.00 MB, 2000x2000, pizzacollage.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sat Apr 19 12:35:35 2014 No.5370183 >>5354666 next time set your timer to ring 2 hours earlier than you did when you baked this pizza

>>	Anonymous Sat Apr 19 20:45:10 2014 No.5370982 File: 1.67 MB, 3264x1836, FirstWFOPizza.jpg [View same] [iqdb] [saucenao] [google] pixza

>>	Anonymous Sat Apr 19 20:53:11 2014 No.5370991 >really want to make mushroom pizza for lunch >no mushrooms I shouldn't anyway. There's already a bunch of stuff in the fridge I need to eat before it goes off.

>>	Anonymous Sat Apr 19 20:55:10 2014 No.5370996 >>5370982 Are you sure? Looks more like a bread bun with some wilted spinach on top.

Anonymous Sat Apr 19 21:09:10 2014 No.5371013

>>5352699
>It's fun to make fun of those Chicago types with thier pools of shit on some 3 inch layer of dough that they call a crust.
I pity turboplebs like you who have never actually eaten pizza before in their life. a cracker with pepperoni and a little bit of cheese and tomato sauce isnt pizza you new york cock gobbler.

>>	Anonymous Sat Apr 19 21:13:10 2014 No.5371020 >>5352772 holy shit that looks fucking 10/10

>>	Anonymous Sat Apr 19 21:19:11 2014 No.5371034 >>5354624 FF is that you?

>>	Anonymous Sun Apr 20 00:16:13 2014 No.5371339 >>5370982 that's awfully tiny

>>	Anonymous Sun Apr 20 03:49:08 2014 No.5371535 File: 691 KB, 515x662, pizzamaker.png [View same] [iqdb] [saucenao] [google] Unfortunately home oven stopped working. Can't justify paying $ for a new one. Having to make do with this little baby!

>>	Anonymous Sun Apr 20 03:50:14 2014 No.5371536 File: 818 KB, 515x642, pizza1.png [View same] [iqdb] [saucenao] [google] >>5371535 Used a basic tomato sauce. Onions, pickles, jalapeños, capsicum, pineapple and topped off with a few chili flakes.

>>	Anonymous Sun Apr 20 03:51:26 2014 No.5371537 File: 1017 KB, 716x536, pizza2.png [View same] [iqdb] [saucenao] [google] >>5371536

>>	Anonymous Sun Apr 20 03:52:26 2014 No.5371541 >>5371535 >>5371536 >>5371537 Well it was half tomato sauce half bbq sauce!

Anonymous Sun Apr 20 04:54:27 2014 No.5371579

Got a dough chillin' in the cooler overnight, I hope for good things come morning. Pics hopefully if all goes well.

Until then I can say the most exotic pizza I made so far was based on a vegetable lasagna. I built the pizza like normal but topped it with spinach, grated carrots, zucchini, and ricotta. Not as good as you might expect, really. Gonna try again someday though, it has potential.

>>	Anonymous Sun Apr 20 06:58:19 2014 No.5371638 File: 105 KB, 600x448, image.jpg [View same] [iqdb] [saucenao] [google] Phyllo dough crust, romas, fresh mozz/basil and pork belly. >I win pizza

>>	Anonymous Sun Apr 20 07:00:52 2014 No.5371642 >>5371535 >>5371536 >>5371537 No rating? I put the effort in! Go easy on me I'm an amateur cook!

>>	Anonymous Sun Apr 20 14:06:50 2014 No.5372254 >>5371642 it's hard to get jazzed over jalapenos and pineapples and pickles

>>	Anonymous Sun Apr 20 14:30:18 2014 No.5372281 >>5371638 >phyllo dough >saying "mozz" die

>>	Anonymous Sun Apr 20 14:39:29 2014 No.5372288 >>5372281 >hating on mozz >needlessly typing six extra letters just to appear cool on the internet

>>	Anonymous Sun Apr 20 14:52:04 2014 No.5372297 >>5372288 >spelling "mozzarella" on your fingers to count how many extra letters there are after "mozz" >typing six instead of 6

>>	Anonymous Sun Apr 20 14:54:16 2014 No.5372301 a decent looking pizza, op. would steal for myself/10

>>	Anonymous Sun Apr 20 15:50:21 2014 No.5372414 >>5371579 Goddamn how do I get this shit to spread out? It just keeps balling up back in on itself. It's like 5 inches diameter and I can't get it any thinner because I don't want to wreck my glorious bubbles.

>>	Anonymous Sun Apr 20 15:51:40 2014 No.5372419 File: 178 KB, 2048x1536, 0001.jpg [View same] [iqdb] [saucenao] [google] >Cheese is not golden and yummy > -999/10

>>	Anonymous Sun Apr 20 15:52:44 2014 No.5372420 >>5372419 It looks like you poured milk on it.

>>	Anonymous Sun Apr 20 15:56:16 2014 No.5372431 File: 284 KB, 1000x750, savory-cooked.jpg [View same] [iqdb] [saucenao] [google] I had several persons to feed with various preferences.

>>	Anonymous Sun Apr 20 17:45:34 2014 No.5372644 File: 1.46 MB, 1062x587, pizza20.png [View same] [iqdb] [saucenao] [google] OP back again, it's Sunday, time for another pizza. I liked the crust on this one even though it was a pain in the ass to work with.

>>	Anonymous Sun Apr 20 18:14:53 2014 No.5372677 >>5372414 Haha your dough is too elastic

>>	Anonymous Sun Apr 20 18:17:13 2014 No.5372684 >>5372677 Yeah, it was really rubbery. How do I fix it ? :(

>>	Anonymous Sun Apr 20 18:17:22 2014 No.5372685 >>5372644 whats with the leaves

>>	Anonymous Sun Apr 20 18:17:56 2014 No.5372687 >>5372431 you are too nice to your friends.

>>	Anonymous Sun Apr 20 18:18:15 2014 No.5372688 >>5372685 They're healthy

>>	Anonymous Sun Apr 20 18:32:12 2014 No.5372721 >>5363840 this is the problem i always have with pizza

>>	Anonymous Sun Apr 20 18:34:19 2014 No.5372726 >>5365116 wtf that's a chicago hot dog man google it

>>	Anonymous Sun Apr 20 18:44:26 2014 No.5372745 >>5372431 Good grief what is the one from the right? Sorry for being rude! The other three look delicious, however.

>>	Anonymous Sun Apr 20 19:06:06 2014 No.5372785 >>5372745 burnt caviar and olives

>>	Anonymous Sun Apr 20 19:07:52 2014 No.5372790 Last time I made pizza from scratch, when I cooked it the dough rose to about 1 1/2-2 inches thick. How do I prevent that?

>>	Anonymous Sun Apr 20 19:10:45 2014 No.5372798 >>5372790 Why would you want to? That sounds awesome.

>>	Anonymous Sun Apr 20 19:11:45 2014 No.5372801 >>5372798 It was a little difficult to eat. I don't mind thick crust but that was a bit too much.

>>	Anonymous Sun Apr 20 19:19:14 2014 No.5372821 >>5372801 Well, either thin out the center a little more before you add the toppings or don't knead it so much.

>>	Anonymous Sun Apr 20 19:20:20 2014 No.5372826 >>5372821 >don't knead it so much. That's what it was. I kneaded the fuck out of that dough. Thanks.

>>	Anonymous Sun Apr 20 19:21:10 2014 No.5372830 >>5372745 Tomato sauce, fresh basil and boconccini cheese.

Anonymous Sun Apr 20 20:39:15 2014 No.5373014

>>5372745
Now that I am back with a real keyboard...
>>5372431
From left to right :
- Tomato sauce, grape tomatoes, fresh basil, mozzarella
- Tomato sauce, Proscuitto, goat chsse
- Pesto, black olives, parmesan
- Tomato sauce, fresh basil and boconccini cheese.

>>5372687
Meh, they drive me places and such (I don't have a car). I pay them with food. it works out

>>	Anonymous Sun Apr 20 20:44:36 2014 No.5373027 >>5352670 >Rate my penis, bros >Post yours too, we can all rate each other's.

>>	Anonymous Sun Apr 20 21:07:35 2014 No.5373057 >>5373027 And yet you're too scared to post yours. Man up and do it.

>>	Anonymous Sun Apr 20 23:14:07 2014 No.5373354 File: 275 KB, 700x523, clam pizza.jpg [View same] [iqdb] [saucenao] [google] Just made this one: clam with white sauce and arugula. sourdough crust.

>>	Anonymous Mon Apr 21 00:13:05 2014 No.5373469 >>5373354 9/10 crust, but points off for putting a salad on it.

Anonymous Mon Apr 21 02:45:59 2014 No.5373700

>>5372684
Not that guy. What dough recipe did you use? Did you let the dough rest, covered, when it started trying to seize up on you?

>How do I fix it?

Well, we can figure out what happened or you could just buy 'pizza yeast' at the grocery store. It has all sorts of 'dough conditioners' added to improve the handling characteristics of homemade pizza dough.

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