Pizza General. Post all things pizza. Pizza food porn, whether restaurant pro or your amateur, homemade offering to the pizza gods. Discuss, praise, bash, share. Pizza Thread!

File: 208 KB, 600x600, PIZZA.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Sun Jul 20 19:26:54 2014 No.5619426 [DELETED]

Pizza General. Post all things pizza.

Pizza food porn, whether restaurant pro or your amateur, homemade offering to the pizza gods. Discuss, praise, bash, share. Pizza Thread!

>>	Anonymous Sun Jul 20 19:29:47 2014 No.5619433 File: 45 KB, 500x385, 6a00d8341cf35053ef011571236440970c-500wi.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sun Jul 20 19:30:23 2014 No.5619436 If you're going to make homemade pizza in your kitchen, spring the couple extra bucks for the largest pizza stone that will fit in your oven. Also always add the basil after you take the pie out the oven

>>	Anonymous Sun Jul 20 19:31:45 2014 No.5619439 >>5619433 what in the unholy fuck is that pile of shit?

>>	Anonymous Sun Jul 20 19:31:54 2014 No.5619441 File: 656 KB, 1348x899, Fast-Food-8.12.jpg [View same] [iqdb] [saucenao] [google] Full size original from image search.

>>	Anonymous Sun Jul 20 19:32:50 2014 No.5619443 >>5619439 p-p-pizza

>>	Anonymous Sun Jul 20 19:34:53 2014 No.5619453 File: 203 KB, 1024x1365, trattoria-pizzeria-galleria.jpg [View same] [iqdb] [saucenao] [google] pizza from a restaurant in lugano

>>	Anonymous Sun Jul 20 19:37:20 2014 No.5619460 File: 841 KB, 3264x2448, pizza-prosciutto.jpg [View same] [iqdb] [saucenao] [google] >>5619453 another

>>	Anonymous Sun Jul 20 19:48:45 2014 No.5619479 File: 421 KB, 581x386, rabe, sausage, and ricotta.png [View same] [iqdb] [saucenao] [google] >>5619453 this looks incredible and salty as hell

>>	Anonymous Sun Jul 20 19:53:56 2014 No.5619492 File: 511 KB, 2761x2320, piz.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Sun Jul 20 20:00:02 2014 No.5619502 Pepperoni pizza should always be made with large pepperonis that overlaps on each other to make one continuous layer of meat. And it should always be under the cheese. Anything else is blasphemous.

>>	Anonymous Sun Jul 20 20:06:20 2014 No.5619517 >>5619502 Sounds greasy

>>	Anonymous Sun Jul 20 20:20:17 2014 No.5619553 am i being a pizza snob if i think that good pizza does not need toppings?

>>	Anonymous Sun Jul 20 20:21:24 2014 No.5619556 >>5619553 No. Toppings are secondary. The crust and sauce are the most important parts.

>>	Anonymous Sun Jul 20 20:23:08 2014 No.5619562 >>5619433 Where is this from?

Anonymous Sun Jul 20 21:22:28 2014 No.5619705
File: 459 KB, 1000x1383, IMG_1431sm.jpg [View same] [iqdb] [saucenao] [google]

Here's my pizza from last night. Jalapenos with core/heat removed, black olives, fresh mozzarella, halved pepperonis, dry oregano.

>>5619460
That must taste so good. I don't know how to get that dry but chewy (not sure how to describe it) style of crust at home. Wood fired oven only?

>>	Anonymous Sun Jul 20 21:35:00 2014 No.5619738 >>5619705 Probably bread flour rather than all-purpose. Also high heat from the wood fire.

>>	Anonymous Sun Jul 20 21:38:29 2014 No.5619741 >>5619556 Cheese is more important then sauce. PIzza is still good with no sauce.

>>	Anonymous Sun Jul 20 21:42:29 2014 No.5619751 i love pizza and one day we will be wed

Anonymous Sun Jul 20 21:48:26 2014 No.5619768

>>5619741
I actually feel the opposite. I've had "pizza" with only bread and sauce, but the sauce was fantastic and I guess the bread was more of a foccacia style but it was so good. It wasn't this big boring pizza if you think that, we were at a bakery in the city center of Turin, Italy and it was just one of many sort of samples we gathered there. Once I was back home (USA) I tried to replicate it and did pretty good. Made a thread on here about that. Zero replies. Fuck it. It's not really a meal, but it's a great snack.

>>	Anonymous Sun Jul 20 23:54:12 2014 No.5620095 File: 39 KB, 700x467, 0042591CEA9F492EB1A9D7321BD0D059.jpg [View same] [iqdb] [saucenao] [google] Supreme Master Race. That's right: >SUPREME MASTER

>>	Anonymous Mon Jul 21 00:02:02 2014 No.5620110 File: 3.62 MB, 4160x3120, 20140717_042754.jpg [View same] [iqdb] [saucenao] [google] Made this the other day, was pretty good. Should have taken a cross-section, though. Will do next time.

>>	Anonymous Mon Jul 21 00:03:52 2014 No.5620115 >>5620110 Please excuse the dirty oven and half-toppings. This was not done at my home.

>>	Anonymous Mon Jul 21 00:06:01 2014 No.5620119 File: 2.97 MB, 4160x3120, 20140717_042927.jpg [View same] [iqdb] [saucenao] [google] Bread sticks that went along with it.

>>	Anonymous Mon Jul 21 00:08:59 2014 No.5620125 >>5619705 That looks amazing, anon. And I don't even like olives.

>>	Anonymous Mon Jul 21 00:22:38 2014 No.5620156 File: 199 KB, 1152x768, IMG_0268.jpg [View same] [iqdb] [saucenao] [google] Made this a while ago, and was really proud of how it came out looking.

>>	Anonymous Mon Jul 21 00:24:19 2014 No.5620158 File: 779 KB, 1424x1064, HPIM0681.jpg [View same] [iqdb] [saucenao] [google] And another. This one had a different dough recipe, almost like a biscuit.

>>	Anonymous Mon Jul 21 00:28:18 2014 No.5620164 >>5619492 Is this... a video game? 7.7/10 would play.

>>	Anonymous Mon Jul 21 13:56:53 2014 No.5621403 File: 30 KB, 550x366, cantinone.jpg [View same] [iqdb] [saucenao] [google] bunny pizza

>>	Anonymous Mon Jul 21 14:00:33 2014 No.5621412 File: 2 KB, 50x50, neapolis-1.jpg [View same] [iqdb] [saucenao] [google] >>5621403

>>	Anonymous Mon Jul 21 14:01:37 2014 No.5621415 File: 235 KB, 1500x1002, neapolis-2.jpg [View same] [iqdb] [saucenao] [google] >>5621412 shit lol

>>	Anonymous Mon Jul 21 14:02:39 2014 No.5621418 File: 133 KB, 1024x764, pizza-genova.jpg [View same] [iqdb] [saucenao] [google] >>5621415

>>	Anonymous Mon Jul 21 14:05:41 2014 No.5621424 File: 248 KB, 1024x1370, federale.jpg [View same] [iqdb] [saucenao] [google] >>5621418

>>	Anonymous Mon Jul 21 14:06:44 2014 No.5621425 File: 52 KB, 550x410, ristorante-e-pizzeria.jpg [View same] [iqdb] [saucenao] [google] >>5621424

>>	Anonymous Mon Jul 21 14:08:26 2014 No.5621428 File: 57 KB, 608x464, neapolis.jpg [View same] [iqdb] [saucenao] [google] >>5621425

>>	Anonymous Mon Jul 21 14:08:46 2014 No.5621429 I made a buttermilk pizza crust last night, sub'd buttermilk for all the water. No bad, the thickeners in the "cultured" buttermilk made the dough a little heavy so I needed a half ounce more water than the normal recipe

>>	Anonymous Mon Jul 21 14:16:54 2014 No.5621443 >>5619436 >after you take the pie out the oven What pie? I thought we're making pizza.

>>	Anonymous Mon Jul 21 14:18:43 2014 No.5621450 >>5621443 Ayy lou take them pies outta the oven!

>>	Anonymous Mon Jul 21 22:00:57 2014 No.5622762 File: 1.35 MB, 1280x854, album2227_1345791245_Ladro_Salami_Pizza.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Jul 21 22:08:04 2014 No.5622792 File: 140 KB, 1346x650, wood-fired-pizza.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Jul 21 22:10:44 2014 No.5622801 >>5619426 Are anchovies on pizza tasty? I've never had anchovies, just wondering if I should give it a go.

>>	Anonymous Mon Jul 21 22:11:20 2014 No.5622804 >go to make naan pizza >shredded mozzarella all dried out How do I work around this

>>	Anonymous Mon Jul 21 22:12:45 2014 No.5622807 >>5622804 >Use fontina >Thank me later

>>	Anonymous Mon Jul 21 22:20:36 2014 No.5622835 >>5622807 So what do I do with the motz, trash it?

>>	Anonymous Mon Jul 21 22:23:18 2014 No.5622847 >>5622835 No, maybe look into making cheese bread or something. It's not good to waste food.

>>	Anonymous Mon Jul 21 22:25:54 2014 No.5622855 >buy dr. oekters casa di mama pizza for 2 dollars on special >buy capicola and artichoke hearts and place them on it anyone else does this? is it shameful?

>>	Anonymous Mon Jul 21 22:28:16 2014 No.5622861 >>5619705 >dat crust and topping distribution. you have been doing this for awhile. Only thing I would scold you on is the redeye. where the sauce is visible around the crust. Not a big deal to some but I always thought it looked bad.

>>	Anonymous Mon Jul 21 22:30:35 2014 No.5622869 File: 2.49 MB, 600x338, 1386597933572.gif [View same] [iqdb] [saucenao] [google] >feta >caramelised onion >sliced fried potato

Anonymous Mon Jul 21 22:32:44 2014 No.5622876

>>5622801
I didn't like them for like 20 years of my conscious life (lets say that applies to age 5+). Then I kind of got into it in my later 20s. They are mostly very salty and have a strong flavor on top of that. It's good in small bits. Like tuna x10.

Try it out. Even if by such a dumbed down was as getting a little tin of anchovies from the store and baking a frozen pizza with a bit of them on there, but use sparingly because they are often very strong. Pretty good though, like how pepperoni is salty and strong in it's own way.

>>	Anonymous Mon Jul 21 22:34:00 2014 No.5622881 >>5622855 I've done stuff like that. Optimal? Nah. Shameful? Nope.

>>	Anonymous Mon Jul 21 22:34:02 2014 No.5622882 >>5622876 Thanks

>>	Anonymous Mon Jul 21 22:36:44 2014 No.5622889 File: 86 KB, 784x600, pizza_funghi_e_prosciutto_550_g.jpg [View same] [iqdb] [saucenao] [google] Cheesus Chroist, I want some pizza again. Also this image is pretty ridiculous but also looks delicious

>>	Anonymous Mon Jul 21 22:42:56 2014 No.5622899 >>5622869 I added sliced and fried red potatoes and feta to a plain cheese tombstone the other day. Took it from a $5 pizza to.. like.. a $7 pizza.

>>	Anonymous Mon Jul 21 22:44:01 2014 No.5622902 >>5622855 >casa di mama "Oh hey eye-talian words. Should be good." Not knocking you. Just the company.

>>	Anonymous Mon Jul 21 22:59:21 2014 No.5622949 File: 540 KB, 1296x972, 1398223269668.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Jul 21 23:04:34 2014 No.5622963 File: 2.77 MB, 287x191, 1397195181290.gif [View same] [iqdb] [saucenao] [google] >>5622847 >It's not good to waste food. An anon who appreciates food is this real life?

>>	Anonymous Mon Jul 21 23:07:19 2014 No.5622971 File: 65 KB, 533x400, pizza box cut.jpg [View same] [iqdb] [saucenao] [google] ITT faggots who dont know how to cut a pizza properly. Pic related is how you do it...

>>	Anonymous Mon Jul 21 23:26:15 2014 No.5623014 File: 62 KB, 640x483, night with bae.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Mon Jul 21 23:29:39 2014 No.5623021 I need tips for kneading the dough. Every time I try it absorbs all the flour from my fingers and sticks to my hands or board. When stretching the same happens, even if I cover it both sides with a thick crust of flour.

>>	Anonymous Mon Jul 21 23:35:58 2014 No.5623039 File: 76 KB, 640x606, 1379360081371.jpg [View same] [iqdb] [saucenao] [google] >>5622971 >calling that abomination a pizza

>>	Anonymous Mon Jul 21 23:37:40 2014 No.5623045 >>5623021 More. fucking. flour

>>	Anonymous Mon Jul 21 23:41:54 2014 No.5623061 >>5623045 I've seriously gotten to the point where the dough falls apart from all the flour. Then again, I'm just starting and haven't figured out a good flour/water ratio. Videos and restaurants make it look so easy.

Anonymous Mon Jul 21 23:53:33 2014 No.5623096
File: 1.70 MB, 2592x1936, tackyball.jpg [View same] [iqdb] [saucenao] [google]

>>5623061
What you need to do is just add water until a ball starts to form and it is still tacky but not too sticky for you to knead. The flour's absorption of water can change based on how fresh the flour is and different types of flour such as bread or all purpose flour. If you make a habit of just adding water until a tacky ball forms it will be easy to make pizza without having to remember ratios and recipes. Pic is what your dough should look like before kneading.

>>	Anonymous Mon Jul 21 23:56:10 2014 No.5623103 >>5622902 how is mama's house not an awesome name for a pizza?

>>	Anonymous Mon Jul 21 23:57:49 2014 No.5623108 Could I make a no-knead pizza dough? I don't have a mixer and I like no-knead breads.

Anonymous Mon Jul 21 23:59:24 2014 No.5623117

>>5622861
Yeah, I'm pushing on about 4 years of fairly frequent pizza making. I used to obsess over it in the past. I think it was Jan. of 2012 that I made 1 pizza almost every single day of that month. Good times. Everyone's got their own way for which they prefer to spend their evenings, and hell, I spent a few years of my evenings just making pizzas, heh. Was fun.

I actually like that saucy bite when you're at the crust portion because it gives that last kick of flavor to the bread piece that stands alone at the end. Meh, it's all good.

Anonymous Tue Jul 22 00:00:03 2014 No.5623119

>>5623096
Thanks anon, I will try that next time.
Do you have any recipe for the sauce? I've been making it with canned tomatoes, basil, oregano and garlic with salt and pepper. It gets the job done, but it's a boring sauce. Most chains and restaurants have more flavor to their sauce, but I don't know what else am I missing.

Anonymous Tue Jul 22 00:08:53 2014 No.5623149

>>5623119
I don't know probably some extra virgin olive oil. But i noticed that if i mix up a fresh sauce vs one i leave in the fridge the fresh is one more bland. Have you tried mixing the seasoning in the sauce and putting it in the fridge at least a couple hours before putting it on your crust?

>>	Anonymous Tue Jul 22 00:13:42 2014 No.5623164 >>5623061 Three and a half cups of bread flour, nine ounces of water. Weigh that shit don't eyeball it with a measuring cup. Divide into two dough balls for feeding others, or more balls for personal meals. Use bread flour.

>>	Anonymous Tue Jul 22 00:22:43 2014 No.5623183 >>5619439 Minneapolis take on Chicago pizza.

>>	Anonymous Tue Jul 22 00:24:29 2014 No.5623185 File: 1.15 MB, 1600x1200, 1356926176093.jpg [View same] [iqdb] [saucenao] [google] >>5619426 if I lived near where this pizza came from I promise you I'd be fat as fuck

Anonymous Tue Jul 22 00:29:19 2014 No.5623197

>>5622801
>>5622876
>getting a little tin of anchovies from the store and baking a frozen pizza with a bit of them on there
That's how I tried it. Honestly, not really all that good, and not because of the frozen pizza. I also really REALLY hated having the small bones jam into my gums.

>>	Anonymous Tue Jul 22 00:31:36 2014 No.5623200 >>5619562 Check the blog. There are about a hundred entries for "pizza" (including places that serve it as one item on a huge salad bar) so I'm not going to wade through them.

Anonymous Tue Jul 22 00:45:46 2014 No.5623233
File: 970 KB, 3096x3384, muh pizza.jpg [View same] [iqdb] [saucenao] [google]

Outta the way, plebs, professional pizzaman comin' through.

>large dough stretched to an extra large (16" vs. 18")
>olive oil instead of sauce
>light mozzarella cheese
>sliced meatballs (cooked in our store)
>Italian sausage (cooked in our store)
>crushed, fresh garlic
>assload of red pepper
>left in the oven for 10 minutes instead of 7, crispy as fuck

>>	Anonymous Tue Jul 22 00:57:05 2014 No.5623255 >>5623233 >cutting your pizza that way why

>>	Anonymous Tue Jul 22 01:01:10 2014 No.5623268 >>5623255 Because I was at work and that was supposed to be lunch, but I was still working. The only time I actually enjoy square cut pizzas is when I'm at work because I can basically get bite size pieces and keep working.

Anonymous Tue Jul 22 01:05:51 2014 No.5623280

>>5623268
I'm not the anon who asked you but... even your reasoning is full of shit. Face it, at the end, you are eating the same amount, stop fucking up the pizza by cutting it that way. All that is going on there is you feel less bad by eating smaller pieces at a time, but you end up eating the same amount you would have eaten either way. Just let it be, dude.

>>	Anonymous Tue Jul 22 01:08:36 2014 No.5623285 Pizza buffets, anyone? They are generally mediocre, but I like having multiple choices and ordering whatever toppings I like. Then there are times when the quality of the pizza is actually really good.

Anonymous Tue Jul 22 01:11:29 2014 No.5623290
File: 486 KB, 499x330, 1393945046492.gif [View same] [iqdb] [saucenao] [google]

>>5623280
>understanding what I said
>your post
Pick one pleb.

I'm at work, I'm doing things, I can grab a bite-size piece and continue what I'm doing without having to put down an entire slice.

Fuck you.

>>	Anonymous Tue Jul 22 01:25:08 2014 No.5623306 >>5619705 Dear Anon. Would you be able to share your dough recipe?

>>	Anonymous Tue Jul 22 01:25:41 2014 No.5623308 >>5623255 >>5623268 square cut is my favorite way to cut em...

>>	Anonymous Tue Jul 22 01:32:11 2014 No.5623319 >>5622971 i remember getting pizzas like that. i think it was from dominos? there's be almost as many crust pieces as inside pieces. fun!

>>	Anonymous Tue Jul 22 02:44:52 2014 No.5623509 favorite fast food pizza? Little Caesars is the shit.

>>	Anonymous Tue Jul 22 03:59:38 2014 No.5623646 >>5623509 Dominos is actually pretty good here. There's one old Pizza Hut where the pizza tastes exactly the same as it did almost 20 years ago, it's the only one I like.

>>	Anonymous Tue Jul 22 04:01:29 2014 No.5623651 >>5623117 RECIPE PLS

>>	Anonymous Tue Jul 22 04:09:39 2014 No.5623666 >>5619433 Sorry this is a pizza thread.

>>	Anonymous Tue Jul 22 04:17:25 2014 No.5623679 >>5619768 I agree with this. My guilty pizza pleasure is cold little caesar's pizza with the cheese peeled off.

>>	Anonymous Tue Jul 22 05:21:05 2014 No.5623798 Is pizza one of the few dishes that is just as delicious low-range as it is high-range?

>>	Anonymous Tue Jul 22 09:48:47 2014 No.5624071 >>5619436 What if you have a tiny oven that won't fit a pizza stone? Give up? I'm talking TINY

Anonymous Tue Jul 22 09:52:29 2014 No.5624076

>>5624071

You don't have to buy a commerical product advertisted as a "Pizza Stone" (TM). There's plenty of things you can use: a piece of unglazed tile, a scrap of granite countertop, or a piece of steel plate cut to whatever size your oven needs. Anything that's thick and oven-safe will work. I suggest a scrap of granite counter as your best choice. These are readily available from when contractors remodel people's kitchens. Just call around shops that do countertops in your area and ask if you can buy any scraps. I paid $5 for mine, it's much thicker than a pizza stone and works great.

>>	Anonymous Tue Jul 22 10:03:13 2014 No.5624084 >>5624076 Steel plate will work too? I can do that

>>	Anonymous Tue Jul 22 10:05:05 2014 No.5624085 >>5624084 Yes, works great. The thicker the better.

>>	Anonymous Tue Jul 22 15:18:31 2014 No.5624657 File: 138 KB, 350x350, carlos.png [View same] [iqdb] [saucenao] [google] >>5623014 look like she going to get her pepperoni popped

>>	Anonymous Tue Jul 22 15:22:15 2014 No.5624672 Costco pizza is so good.

>>	Anonymous Tue Jul 22 15:22:57 2014 No.5624674 File: 25 KB, 569x428, considerhomer.jpg [View same] [iqdb] [saucenao] [google] >>5623255 >>5623280 >not enjoying any cut pizza >not knowing the joy of eating a pizza with no crust and then eat part with crust

>>	Anonymous Tue Jul 22 15:24:21 2014 No.5624678 File: 56 KB, 426x267, anime223.jpg [View same] [iqdb] [saucenao] [google] >>5623679 dear pizza god seek help

>>	wat !EGW8pzdbCs Tue Jul 22 15:26:49 2014 No.5624683 File: 440 KB, 3000x1688, pizza.jpg [View same] [iqdb] [saucenao] [google] make the sauce and dough myself

>>	Anonymous Tue Jul 22 15:26:52 2014 No.5624684 >>5624678 It's my guilty pleasure. I know it's not good pizza really, but I can't help it.

>>	Anonymous Tue Jul 22 15:30:50 2014 No.5624695 >>5624684 >cold pizza I'm ok with it's just the >cheese peeling I can't deal with makes my skin crawl

>>	Anonymous Tue Jul 22 15:32:38 2014 No.5624697 Why doesn't my crust brown. I cook it at around 500f usually and on a stone.

>>	Anonymous Tue Jul 22 15:38:32 2014 No.5624713 >>5624697 Ty adding a T or two of sugar. It will burn to a crisp!

>>	Anonymous Tue Jul 22 16:59:40 2014 No.5624965 File: 202 KB, 800x1019, 1402001105594.jpg [View same] [iqdb] [saucenao] [google] >>5624697 Pre-cook the crust for a few minutes before adding toppings. Your ingredients are cooking faster than the crust.

>>	Anonymous Tue Jul 22 17:02:19 2014 No.5624970 >>5623039 >st. louis style pizza

Anonymous Tue Jul 22 17:10:46 2014 No.5624987

>>5624697
Pizza stones don't really work that well in conventional ovens. Brick ovens get to 800f+ before the pizza goes in. If you want to replicate that at home, I recommend using a thick slab of steel/aluminum/iron. They transfer heat much faster than stone does. Make sure you put the pizza right next to the broiler in the oven. Aluminum transfers heat the fastest, so you might burn the crust before the top is done.

Anonymous Tue Jul 22 17:56:26 2014 No.5625090

>>5623285
Giordano's used to have a buffet for lunch, but stopped. It was pretty decent, their standard deep-dish pizzas but only certain limited toppings. You couldn't suggest that they make one with what you liked (even if it was a reasonable combination), which was kind of a pity.

So, deep-dish plus a salad bar, and IIRC they had a couple of appetizer items out as well. I used to go once or twice a week. Then again, even after they stopped it, I went once or twice a week for their lunch specials.

Pity they don't have them here (Taiwan). All we have is shitty "all you can eat" pizza lunch places where the fuckers bring out one slice of some weird inedible combination (potato and egg, yay) once every half hour, and charge ridiculous amounts.

>>	Anonymous Tue Jul 22 18:14:45 2014 No.5625148 >>5619705 HNNNNNNNNNNNNNNG

>>	Anonymous Tue Jul 22 18:39:11 2014 No.5625194 >>5624076 >>5624084 >>5624085 Careful though, most steel is treated with all kinds of agents making it unsuitable.

>>	Anonymous Tue Jul 22 18:46:48 2014 No.5625214 >>5625194 FFS, if you're worried that it might not be clean then you can wash it before use, just like any other piece of cookware.

>>	Anonymous Tue Jul 22 18:57:59 2014 No.5625247 File: 14 KB, 480x360, hqdefault (3).jpg [View same] [iqdb] [saucenao] [google] >viewing these high rez pizza images on a 4k monitor

>>	Anonymous Tue Jul 22 19:07:37 2014 No.5625269 File: 8 KB, 291x243, muh pizza.png [View same] [iqdb] [saucenao] [google] I'm ordering Dominos tonight. What should I get. (buy 1 large pie, and get one for free)

>>	Anonymous Tue Jul 22 19:09:29 2014 No.5625272 >>5625269 >Dominos ah hell nah man you don't have a local parlor?

>>	Anonymous Tue Jul 22 19:13:10 2014 No.5625284 >>5625272 I get home too late. Dom's is the only place open.

>>	Anonymous Tue Jul 22 19:36:03 2014 No.5625334 recipe for pizza dough with all purpose flour anyone

>>	Anonymous Tue Jul 22 19:39:20 2014 No.5625341 >>5619433 Is this the fabled boiled pizza?

>>	Anonymous Tue Jul 22 19:44:50 2014 No.5625356 >>5625269 pan crust pineapple philly steak sounds strange but it is my fave from the D

>>	Anonymous Tue Jul 22 19:53:02 2014 No.5625377 >>5625356 Will try. /ck/ the coupon is for 2 pies. plz halp

>>	Anonymous Tue Jul 22 19:55:16 2014 No.5625384 chopped garlic pepperoncinis ham

>>	Anonymous Tue Jul 22 20:12:27 2014 No.5625436 >>5619502 >>5619517 Sounds good!

Anonymous Tue Jul 22 20:12:33 2014 No.5625437

Is there some sort of magical land where kind people on the internet will order strangers cheap pizza because they want to share their love of it?

Man I could go for just a little ceasars $5 pepperoni right now, mmmmmm. I'd even happily eat pizza hut and while I by no means hate it, it's not really top of the list.

>>	Anonymous Tue Jul 22 20:14:30 2014 No.5625442 >>5619553 Nope. People think I'm weird when I say I prefer pizza w/o toppings. Good pizza doesn't need a bunch of garbage piled on top to give it flavor.

>>	Anonymous Tue Jul 22 20:16:10 2014 No.5625446 >>5625437 http://lmgtfy.com/?q=Food+Stamps

Anonymous Tue Jul 22 20:21:47 2014 No.5625457

>>5625446
Lol. As much as I love Papa Johns take and bake in my state you can't get stamps as a college student if you don't work at least 20hrs a week. Haven't been able to land a job so far and my latest attempt had me passing out for a few seconds outside of a store because of the heat.

If I hadn't had to buy something to eat and Gatorade to keep from dying I could have afforded a cheap pizza. Sad times bro.

>>	Anonymous Tue Jul 22 20:24:01 2014 No.5625463 File: 2.44 MB, 3264x2448, 20140720_200921.jpg [View same] [iqdb] [saucenao] [google] I made pizza on Sunday. Just sauce + mozzarella

>>	Anonymous Tue Jul 22 20:26:15 2014 No.5625468 >>5625463 You should have dried the mozzarella a bit but looks good!

>>	Anonymous Tue Jul 22 20:28:55 2014 No.5625475 File: 1.06 MB, 2448x1836, 20140720_201041.jpg [View same] [iqdb] [saucenao] [google] >>5625463

CookMe !cblpeYjY3s Tue Jul 22 20:34:09 2014 No.5625481
File: 173 KB, 400x512, HereWeGo.png [View same] [iqdb] [saucenao] [google]

>>5623651
>>5623306

Ok, here's my usual dough routine:

1-of-4

First I turn my tap to warm. I fill my Pyrex measuring glass full of hot water because it's thick, cold glass that will make small amounts of warm water cold. When the glass is warm, I dump the water out and then fill about 130-150 ml of water back in with a little less than a tsp. of cane sugar stirred in. When the sugar is dissolved, add 1 tsp. of highly active yeast. It will take a few minutes to activate so in the meantime put about a cup of bread flour (I use King Arthur, unbleached). Add 1/2 tsp of salt and stir in. Add in the foamy yeast sugar water along with 2 tsp. of olive oil. I like to do most of the work in a bowl with a wood spatula. You will be adding flour gradually until your dough is very thick but still wet. Some people say don't overwork it, then they go and knead it for 10 minutes.. I don't know, but I work the hell out of it in the bowl so I only require about a minute on the board to finish up, no sticky mess ever. Typical fold and press kneading. Very smooth ball result. Pour some olive oil in the palm of your hand and get it all over the ball. Put back in the mixing bowl and cover with a wet cloth, or plastic wrap, or anything that will prevent drying BUT also allow somewhere for air to escape or expand. (You guys know all this though, right? Oh well, covering every angle here for my method). Let that rest in a warm place to double in size. In winter, I put it near a heater or put it in an oven that is like 130-150f and gradually dropping. In summer, just put it in a warm place of the house or something. Once it doubles, you can put some flour and cornmeal down on your work surface...

CookMe !cblpeYjY3s Tue Jul 22 20:35:55 2014 No.5625485
File: 11 KB, 285x200, 1367174173639.jpg [View same] [iqdb] [saucenao] [google]

2-of-4

Get your bowl of dough and slide a rubber spatula down all around the inside of the bowl, tucking the dough in a bit, but really it's to break it loose from the bowl. This is also part of why I get such a round shape with no effort. Flip the bowl over and drop the dough onto the surface. Drop some of the flour & cornmeal ontop of that wet, now upturned side of the dough. Not a lot, but pat it on all around. Press it down. At this point I use a rolling pin strategically to achieve a uniformly round disc shape. Pretty thin. Once it's about the size of my 12.5" pizza pan (thick metal) I then rub a very thin layer of olive oil onto my pan and sprinkle a layer of cornmeal onto that oil. You can either try to lift that dough up and lay it into/onto the pan or ...well my "surface" is a large plastic board which I lay the pan over the rolled out dough, pick up everything together and flip it, resulting in the dough disc now laying perfectly in the pan after the big flip. But do what you can with what you have. Once it's in the pan, I run a line of olive oil around the outer edge that will become the crust. I spread it in with a spoon. Oh, I often just put a thin layer of oil down all over the top of the dough because I find it can lock out the water from the tomato sauce, which mostly just matters depending on how watery your sauce is. I think no one bothers with this so it probably doesn't matter as much as I have been assuming.

CookMe !cblpeYjY3s Tue Jul 22 20:37:06 2014 No.5625491
File: 53 KB, 500x500, belgioioso_mozzarella_ball.jpg [View same] [iqdb] [saucenao] [google]

3-of-4

At this point, if you want to sprinkle something like corn meal or Parmesan on your oiled crust, do so. I've done one, the other and sometimes both. You should have all your toppings ready, and depending on how you want them to turn out, they should either be cold or room temp, accordingly. I use Bel Gioioso Fresh Mozzarella because I found it to work the best with my cooking temp and my preferences for cheese. I buy the ball, pic related. I have it at room temp. This size of pizza and the amount you saw in my photo earlier calls for about 80% of that 8 Oz ball. I cut it into chunks. I keep my sauce at room temp. (I cook it briefly and let it rest before everything comes together. I guess I need to do the sauce recipe next). Basically if you want your toppings well done, keep them room temp, if you want them less cooked, keep them in the fridge until you assemble the pizza. The cheese will get more browning if at room temp. But your oven is not the same as mine, so this will vary and I can't comment much on that factor. Mine is a regular, non-convection, 550f max temp oven, cheap-o Kenmore oven. Assemble your pizza with sauce and toppings. I like to sprinkle dry oregano both before and after baking. Love that aroma it puts in the air and also like it to be refreshed a bit by adding it onto the hot pizza after it's out of the oven. Anyway, the oven should be heated to your max temp, and as I said, mine is 550f.

Anonymous Tue Jul 22 20:37:30 2014 No.5625492
File: 185 KB, 468x500, 1404648573555.jpg [View same] [iqdb] [saucenao] [google]

>>5623798
This.
There is no "high-range" pizza. Whether you grab a slab from a grease-stained cardboard box, or cut dainty little pieces with a knife and fork on a linen-covered table, it's still flattened bread dough with sauce (usually), cheese (usually), and other shit piled on top.

>>	Anonymous Tue Jul 22 20:38:42 2014 No.5625495 >>5624084 Try using a cast-iron skillet.

CookMe !cblpeYjY3s Tue Jul 22 20:40:37 2014 No.5625499
File: 38 KB, 286x286, BilboGamgee.jpg [View same] [iqdb] [saucenao] [google]

4-of-4

You don't need a cooking time length, you need to know that it will be in there about 10 minutes and then you need to watch it after that point. It is done when the cheese is bubbling up with brown spots, assuming you are using the same cheese as I do.. at room temp. If not, it is done when your crust is just about browning... Assuming you put the oil on there like I do. many, many factors to consider here, friends. Many of these will be up to your own preferences. I've done the pizza stone thing, it's great, but I still like my result that I am accustomed to with my thick metal pan. I'm in the works for a planning of somehow building or having a wood-fired, brick oven built here at my place. If I manage to get that worked out, my entire current routine will vanish instantly, but it will be a fun change, hey?

...There you have it. That's what I do. Open to criticism and suggestions, even after all this time of doing it "my way".

>>	Anonymous Tue Jul 22 20:42:26 2014 No.5625504 >>5625475 Great job with the crust! 10/10!

>>	Anonymous Tue Jul 22 20:44:18 2014 No.5625509 >>5625499 # fucking 1 dont use hot water from the tap

>>	CookMe !cblpeYjY3s Tue Jul 22 20:48:51 2014 No.5625523 >>5625509 I suppose you recommend microwaves for heat? hmm.

>>	Anonymous Tue Jul 22 20:52:02 2014 No.5625531 >>5625523 or a pot of water on the stove or a kettle

Anonymous Tue Jul 22 20:56:20 2014 No.5625542

>>5625499
Nice series of posts, CookMe. Very good step-by-step for beginners, with commentary on why you do things and what to expect at certain points.
>the times I've been following a recipe and thought, "Is it supposed to be like this?"
I like the idea of covering the dough with olive oil before adding the sauce. I pre-bake my crusts a bit, so I don't usually have the "gum line" of soggy bread between sauce & crust. Do you think adding the oil makes a difference?
Even when you think you know it all, you can still learn more.

>>	Anonymous Tue Jul 22 20:58:42 2014 No.5625547 >>5625509 If your tap water is drinkable, no reason not to use it. The water only needs to be warm, so boiling it serves no purpose. Plus, if it's too hot, it will kill the yeast.

Anonymous Tue Jul 22 21:13:44 2014 No.5625588

>>5625547
This is a common misconception. Common bakers yeast can tolerate heat up to 185 degrees. This is why, when baking bread, you shoot for 190.

Most boiling water will drop below 185 by the time you would cook with it or handle it. Just adding 4 cups of room temp flour to a couple cups of water will take the temp well below that. So i always do that and then throw my yeast in. Never had a problem with my rise. Yeast love it nice and warm. I always shoot for over 145... But usually under 170 just to be safe.

>>	Anonymous Tue Jul 22 21:20:08 2014 No.5625609 >>5622971 I bet that shit is covered in provel too.

>>	Anonymous Tue Jul 22 21:22:31 2014 No.5625614 >>5625588 Yeah, I was thinking 120-140f, but couldn't remember the exact temperatures, so I just said, "warm." captcha: affatme nuisance

>>	Anonymous Tue Jul 22 21:24:35 2014 No.5625621 >>5625509 Why?

>>	Anonymous Tue Jul 22 22:16:59 2014 No.5625760 >>5623509 Sir Pizza is really good, don't know if they're everywhere, though.

>>	Anonymous Tue Jul 22 22:24:41 2014 No.5625786 File: 5 KB, 429x410, 1405311467831.png [View same] [iqdb] [saucenao] [google] >>5619705 That looks beautiful.

>>	Anonymous Wed Jul 23 10:43:23 2014 No.5627274 File: 44 KB, 550x355, 1405912541298.jpg [View same] [iqdb] [saucenao] [google] mmmm

>>	Anonymous Wed Jul 23 21:01:28 2014 No.5628967 File: 1.68 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google] Made this a while back. Shit was so cash

>>	Anonymous Wed Jul 23 21:08:17 2014 No.5628980 File: 26 KB, 500x496, 1389592420069.jpg [View same] [iqdb] [saucenao] [google] >>5619433 But no.

>>	Anonymous Wed Jul 23 21:12:34 2014 No.5628988 File: 15 KB, 456x640, 1370887272708.jpg [View same] [iqdb] [saucenao] [google] >>5624657 D-damn you! WHAT OTHER BOARDS DO YOU HAUNT!

>>	Anonymous Wed Jul 23 21:32:44 2014 No.5629060 >>5622876 >I didn't like them for like 20 years of my conscious life (lets say that applies to age 5+). wut you are saying to me u basterd bich

>>	Anonymous Wed Jul 23 21:56:49 2014 No.5629156 File: 907 KB, 3264x2448, IMG_0846.jpg [View same] [iqdb] [saucenao] [google] med some pizza while watching who am i

>>	Anonymous Thu Jul 24 02:16:43 2014 No.5629977 >>5619768 pls post recipe again. I so do want.....(I can't eat dairy, allergic, and I'm always looking for a way to get pizza satisfaction.)

>>	Anonymous Thu Jul 24 02:29:53 2014 No.5630015 File: 268 KB, 1000x562, DSC04104.jpg [View same] [iqdb] [saucenao] [google] Had 2 tubs of motz to use, about 2/3 of that went onto this sucker. Parm works great on soaking up the grease n shit.

>>	Anonymous Thu Jul 24 02:32:43 2014 No.5630024 File: 132 KB, 1000x562, DSC04106.jpg [View same] [iqdb] [saucenao] [google] Money-shot Sauce had some leftover meatballs chopped up and mixed in.

>>	Anonymous Thu Jul 24 02:51:15 2014 No.5630059 This thread makes me so sad, I'm in China right now and all of the pizzas they have here are just depressing.

>>	Anonymous Thu Jul 24 02:58:44 2014 No.5630079 >>5623280 Because it's easier, particularly in social settings. Most people don't eat pizza while walking down a street you jew york faggot.

>>	Anonymous Thu Jul 24 03:02:05 2014 No.5630095 ok, so when i make pizza with fresh mozzarella, i always end up with a lake of water on my pizza and a i have to soak it up with paper towels or something. what can i do to stop this from happening?

Anonymous Thu Jul 24 03:05:47 2014 No.5630104

>>5630059
Just fucking make one, it's easy as fuck. The one I made here >>5630015 was made using cheap shit. I would guess that the entire pizza cost me maybe $3 total for everything that I used in it.
2 - $.25 pizza crust mix
$.50 can of spaghetti sauce with a sprinkle of a mccormik $1 herb blend mix
$.50 pack of pep slices from the discount bin(used the rest of the pack in making a sub)
$1 for 2 tubs of motz(half-off + coupons + doublur = cheap as fuck)
Add some leftover meatballs and spirnkle some parsley and parm over that shit and BAM, cheap and easy pizza.

>>	Anonymous Thu Jul 24 03:16:40 2014 No.5630135 >>5630104 I'd like to do that, but my apartment doesn't have an oven

>>	Anonymous Thu Jul 24 03:29:53 2014 No.5630151 what cooking shit do you got?

>>	Anonymous Thu Jul 24 03:33:30 2014 No.5630158 >>5630095 Use something else to soak it up or use less motz. I used parmesan to help soak up mine.

>>	Anonymous Thu Jul 24 03:35:35 2014 No.5630164 >>5630095 buy low moisture motz

>>	Anonymous Thu Jul 24 08:15:31 2014 No.5630615 That feel when your favorite italian is going on summer vacation until the end of august. Where will i get my reasonably priced delicious pizza now ;_;

>>	Anonymous Thu Jul 24 09:52:22 2014 No.5630732 File: 1.53 MB, 3264x2448, IMG_0851.jpg [View same] [iqdb] [saucenao] [google] using up leftover dough this morning

>>	Anonymous Thu Jul 24 13:37:10 2014 No.5631091 Is there a good tasting combination that has pickles on pizza?

>>	Anonymous Thu Jul 24 13:38:51 2014 No.5631093 >>5631091 No

>>	Anonymous Thu Jul 24 13:52:31 2014 No.5631119 What alcoholic drinks go well with Pizza? Depending on toppings btw.

>>	Anonymous Thu Jul 24 13:56:12 2014 No.5631130 >>5631119 beer

>>	Anonymous Thu Jul 24 19:20:23 2014 No.5632031 >>5631091 Well, there's... yeah, no.

>>	Anonymous Thu Jul 24 19:32:21 2014 No.5632057 >>5631091 salt beef, onions, mustard seed

>>	Anonymous Fri Jul 25 00:21:30 2014 No.5632717 >midnight >haven't eaten all day >delivery is closed >might as well just make pizza >tfw no bread flour ;_; I don't want to use all purpose

>>	Anonymous Fri Jul 25 00:33:27 2014 No.5632743 File: 61 KB, 640x1136, image.jpg [View same] [iqdb] [saucenao] [google] >I eat pizza

>>	Anonymous Fri Jul 25 02:11:53 2014 No.5632954 File: 41 KB, 400x266, DSC_0046.jpg [View same] [iqdb] [saucenao] [google]

>>	Anonymous Fri Jul 25 02:15:29 2014 No.5632963 >>5619426 My favorite way of reheating pissa is 15 to 20 seconds in a microwave to bring it to room temperture, than on a pan at medium high heat. For me, that results in a properly reheated leftover pizza.

>>	Anonymous Fri Jul 25 02:16:31 2014 No.5632966 Speaking of which, time to reheat a bit of leftover pizza

>>	Anonymous Fri Jul 25 02:24:59 2014 No.5632985 File: 28 KB, 400x300, haw pizza.jpg [View same] [iqdb] [saucenao] [google] does anyone like pineapple on their pizza?

>>	Anonymous Fri Jul 25 02:41:03 2014 No.5632997 >>5632985 i buy hawaiian pizza and take off the pineapple leaving only the ham only to piss off people i could just ask for a pizza with ham but where's the fun in that

>>	Anonymous Fri Jul 25 02:45:27 2014 No.5633003 >>5632997 so you blow off a free topping on pineapple just to pick it off? why not ask for a topping you actually like?

>>	Anonymous Fri Jul 25 02:56:41 2014 No.5633022 >>5632997 >to piss off people Its not like you are creating a shortage there kiddo.

>>	Anonymous Fri Jul 25 17:17:03 2014 No.5634586 >>5632985 i love that

>>	Anonymous Fri Jul 25 17:24:46 2014 No.5634611 I had Pizza Hut today. Always get flat-crust when getting from a chain place, it usually tastes better.

>>	Anonymous Fri Jul 25 17:31:54 2014 No.5634630 >>5619517 Keeping pepperoni under cheese protects the fat from rendering out of it; making it a lot less greasy. Greasy pepperoni is just shitty quality stuff, because fat costs less than meat.

>>	Anonymous Fri Jul 25 17:45:31 2014 No.5634660 File: 556 KB, 1567x1261, pizza - Google Search - Pale Moon.jpg [View same] [iqdb] [saucenao] [google] >>5634630 This thread made me question whether pizza could even look appetizing. Had to Google it.

Anonymous Fri Jul 25 18:33:28 2014 No.5634749
File: 254 KB, 359x380, pizza.png [View same] [iqdb] [saucenao] [google]

>>5619426
Okay so if we can talk frozen pizzas for a second, pizzas like pic related are regularily on sale in my vicinity and I like getting them when they are.
What do you usually spice your frozen pizzas up with? Like, household stuff you usually have lying around, because otherwise the cheap aspect of it would kinda be ruined. I really like cracking an egg over the pizza during its last minutes in the oven, although I'm having trouble with hitting the sweet spot.

No frozen pizza bully pls.

>>	Anonymous Sat Jul 26 12:30:44 2014 No.5636746 >>5634749 Pleb

Anonymous Sat Jul 26 13:00:28 2014 No.5636809

>>5634749
What you should be doing is buying the cheapest frozen pizzas with just cheese. Then you can buy toppings seperate. I usually chop up some pepperoncinis and put them on the pizza. I'll also roast a bit of garlic and throw that on there when it's getting close to done.

>>	Anonymous Sat Jul 26 13:02:31 2014 No.5636814 >>5625588 >when baking bread, shoot for 190 But pizza is different than pies and bread, you bake it in 500F/250C.

>>	Anonymous Sat Jul 26 13:02:37 2014 No.5636815 File: 302 KB, 1020x1024, 146979323[1].jpg [View same] [iqdb] [saucenao] [google] >>5634749 >Dr. Oekter >Cameo wtf ?

>>	Anonymous Sat Jul 26 13:05:35 2014 No.5636817 >>5634749 I buy cheap ass store brand frozen CP and top with mushrooms and onions most of the time. not as cheap as making your own, usually, but a lot easier

>>	Anonymous Sat Jul 26 13:08:45 2014 No.5636822 >>5636814 he's talking about the temperature of the water

>>	Anonymous Sat Jul 26 13:58:28 2014 No.5636908 File: 478 KB, 283x200, 1381959409539.gif [View same] [iqdb] [saucenao] [google] >>5636815 >pizza and white wine

>>	Anonymous Sat Jul 26 14:30:14 2014 No.5636955 File: 2.36 MB, 3264x2448, asdfghj.jpg [View same] [iqdb] [saucenao] [google] Posted it before, but this thread might like it anyway.

>>	Anonymous Sat Jul 26 14:55:03 2014 No.5637005 File: 880 KB, 2048x1232, image.jpg [View same] [iqdb] [saucenao] [google] Rate

>>	Anonymous Sat Jul 26 14:56:07 2014 No.5637008 File: 644 KB, 2048x1232, image.jpg [View same] [iqdb] [saucenao] [google] >>5637005

>>	Anonymous Sat Jul 26 15:26:17 2014 No.5637063 File: 113 KB, 405x304, american-flat-bread.jpg [View same] [iqdb] [saucenao] [google] What's your guy's take on American Flat-bread pies? It's the only frozen pizza that I can enjoy along with Freschetta and sometimes Mystic

Anonymous Sat Jul 26 17:34:56 2014 No.5637422
File: 228 KB, 1600x1417, chef_boyardee_0340.jpg [View same] [iqdb] [saucenao] [google]

Anybody ever try these? Used to make these all the time as a kid.
>Guilty pleasure: I still love them.
Read that they changed the dough and it's not as good as it used to be. I don't buy the kits anymore; I'll use Betty Crocker or Martha White crust mix and Chef Boyardee which my local markets sell separately.

The crust is flavorful, though thin and floppy, even if pre-baked. The sauce is also very flavorful. I'm not sure exactly what that flavor is, but it's got a lot of it. Stay away from the pepperoni-flavored sauce (or full kits). You're better off just adding your own.

Yes, I'm fully capable of making my own dough and sauce from scratch, but for quick-n-easy, this beats most frozen pizzas.

>>	Anonymous Sat Jul 26 17:36:27 2014 No.5637426 >>5637422 *I use Chef Boyardee sauce from a can which my local markets sell separately.

>>	Anonymous Sat Jul 26 21:58:59 2014 No.5638021 >>5632743 The only autistic thing about this is the quality of the picture.

>>	Anonymous Sun Jul 27 04:41:27 2014 No.5638934 File: 1.63 MB, 3264x2448, 20140727_020818.jpg [View same] [iqdb] [saucenao] [google] rate

>>	Anonymous Sun Jul 27 04:47:09 2014 No.5638941 >>5638934 solid 8/10

>>	Anonymous Sun Jul 27 04:57:20 2014 No.5638947 File: 65 KB, 640x426, CostPizza.jpg [View same] [iqdb] [saucenao] [google] Making a Costco's pepperoni pizza soon since I'm too lazy to make a homemade one at the moment. How many of you don't mind Costco's?

>>	Anonymous Sun Jul 27 05:35:39 2014 No.5638982 >>5638934 9/10 would devour

>>	Anonymous Sun Jul 27 08:13:26 2014 No.5639120 >>5637005 Is that just plain tomato and cheese?

Anonymous Sun Jul 27 10:57:57 2014 No.5639311
File: 803 KB, 1472x1416, ChiPiz.jpg [View same] [iqdb] [saucenao] [google]

the only best pizza available near my house. made by a family owned joint
barbeque chicken
roasted chicken
mushroom
olives
and all the other usual stuff
with loads of awesome cheese

>>	Anonymous Sun Jul 27 11:03:19 2014 No.5639320 I've got some tomato sauce on the stove and am about to make the dough. >2014 >not using vodka and/or sherry in your tomato sauce

>>	Anonymous Sun Jul 27 11:45:26 2014 No.5639390 >>5625463 It looks like the surface of Venus. Y'know, in a delicious way.

Anonymous Sun Jul 27 11:50:23 2014 No.5639403

>>5639311
See pizzas likes these are lame. Way too many toppings and everything is just falling off. You need to keep that shit simple with one topping at most. It takes away from the rest of the pizza (and if your pizza is such shit in the first place that it needs those toppings, you might as well just fuck off right there).

Anonymous Sun Jul 27 11:54:00 2014 No.5639407

Now, here's a question.

What's the best way to eat a pie? By hand and by the slice or with a knife and fork?

I remember when I was a kid, we went on a school trip somewhere, and for dinner we were served pizza. I don't know why, but they MADE us use a knife and fork for it.

>>	Anonymous Sun Jul 27 13:16:41 2014 No.5639561 >>5638947 Costco pizza is pretty good, frozen or fresh. Just don't forget to get a churro

>>	Anonymous Sun Jul 27 13:18:06 2014 No.5639563 >>5639403 hurr your pizza is shit if it needs cheese to taste good hurr your pizza is shit if it needs sauce to taste good fuck off

>>	Anonymous Sun Jul 27 13:19:18 2014 No.5639564 >>5639407 >with a knife and fork George Costanza please go.

>>	Anonymous Sun Jul 27 13:25:11 2014 No.5639574 >>5634749 Bacon is better to make yourself even if you are orderint the pizza.

>>	Anonymous Sun Jul 27 13:35:42 2014 No.5639587 File: 2.17 MB, 2592x1936, IMG_1626[1].jpg [View same] [iqdb] [saucenao] [google] Triple cheese with bacon, peppers and olives.

>>	Anonymous Sun Jul 27 15:14:49 2014 No.5639782 >>5639120 Pesto rosso and mozzarella tbh

>>	Anonymous Sun Jul 27 22:12:09 2014 No.5640965 The best pizza place in my town shut down. The owner's daughter knew exactly how I liked my pizza and it always came out perfect. A rumor started that one of the guys who worked there was homeless [he wasnt] and people stopped coming.

Anonymous Mon Jul 28 00:02:15 2014 No.5641266

>>5638934
That looks pretty damned good. 8.5/10

>>5639311
Needs 5 more minutes in the oven. Small time-frame lack, big mistake. Also that is a VERY wet pizza. WTF man. Looks goopy. 4/10

>>5639587
Increase oven temp, but looks pretty good. Needs some browning on the cheese, thus the need for a higher temp. 6.5/10

>>	Anonymous Mon Jul 28 00:44:20 2014 No.5641434 >>5634749 >Dr. Oetker i like that brand too, but i just get a vegetable one or spinach

>>	Anonymous Mon Jul 28 02:09:35 2014 No.5641627 File: 120 KB, 900x603, Little500_1983_N01[1].jpg [View same] [iqdb] [saucenao] [google] >mfw we have a local pizza place here that has god tier pizza and wings

>>	Anonymous Mon Jul 28 02:10:56 2014 No.5641629 File: 137 KB, 576x583, mb[1].jpg [View same] [iqdb] [saucenao] [google] >>5641627

Anonymous Mon Jul 28 02:43:46 2014 No.5641674

>>5641266
It was on max temperature for my oven, but maybe I could have baked it another few minutes. But I was afraid of the peppers burning and the crust becoming too hard, so I took it out. The crust was the perfect texture, so I'm really happy with how it turned out.

>>	Anonymous Mon Jul 28 02:49:31 2014 No.5641683 >>5641266 how you rated that first one so highly but criticised the second one for being 'wet' i don't know. that first pizza looks like shit and i don't get why everyone's rating it so highly.

>>	Anonymous Mon Jul 28 02:54:49 2014 No.5641690 >>5641629 Fuck off mother bears owner

>>	Anonymous Mon Jul 28 02:56:13 2014 No.5641692 Is there a recipe that uses self rising flour for dough?

>>	Anonymous Mon Jul 28 03:29:20 2014 No.5641778 >>5641434 Spinach on pizza's great, but it's not a common thing to see. Not for me at least. There's this one brand that carries spinach and gorgonzola pizzas and it's the fucking tits.

>>	Anonymous Mon Jul 28 03:35:43 2014 No.5641793 >>5641778 fiorentina pizza ftw

>>	Anonymous Mon Jul 28 03:36:04 2014 No.5641794 >>5641778 Spinach and chicken is common, especially on white pizzas.

>>	Anonymous Mon Jul 28 03:40:38 2014 No.5641811 File: 874 KB, 197x162, 4OVLKQc.gif [View same] [iqdb] [saucenao] [google] Anyone have a recipe for a pesto styled sauce on a pizza? I'd like to try it some time. >Pics would help as well

Anonymous Mon Jul 28 03:51:01 2014 No.5641836
File: 100 KB, 868x900, 54hvS.png [View same] [iqdb] [saucenao] [google]

>>5632985

It's weird. I really dislike the texture of pineapple, but enjoy the flavor. So often time I will order it, then pick off the pineapple. Usually the juices combine with the cheese/sauce so I get the flavor without the texture.

Advanced search
Text to find
Subject [?]Search by post subject. Leave empty for any.
Username [?]Search for user name. Leave empty for any user name.
Tripcode [?]Search for tripcode. Leave empty for any.
Email [?]Search by email. Leave empty for any.
Filename [?]Search by image filename. Leave empty for any.
From Date [?]Enter what date to start searching from. Format is YYYY-MM-DD
To Date [?]Enter what date to start searching until. Format is YYYY-MM-DD
Image hash
Search in	All Posts OPs Only
Deleted posts	Show all posts Show only deleted posts Only show non-deleted posts
Internal posts	Show all posts Show only internal posts Show only archived posts
Order	New posts first Old posts first
Capcode	All Posts Only by Users Only by Mods Only by Admins Only by Developers
Results	Posts Threads
Action	[ Simple ]

/ck/ - Food & Cooking