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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6866533 No.6866533 [Reply] [Original]

Yo yo /ck/

Wood oven is heating up now. Beautiful evening here! Join me for a fresh pizza thread?

1st rising was a few hours. Took it out and worked it a bit. Threw it in for 24 hours cold storage rise.
This is it on the board for a two hour 3rd rise at room temperature.

We will be using home made Roma tomatoe sauce and bufalo cheese with basil. Will add toppings at your guys request as we go!!

Stay tuned...

>> No.6866543

>not San marzanos
In the trash it goes

>> No.6866547

>>6866533
Sounds like you're doing it right. Any reason Roma tomatoes instead if San Marzano?

>> No.6866551

>>6866533
>bufalo cheese


WTF is a "bufalo" faggot?

>> No.6866554

I stand corrected. They are San Marzano. My brother was being a dumbass

>> No.6866574
File: 3.43 MB, 4096x3040, IMG_20150910_194640.jpg [View same] [iqdb] [saucenao] [google]
6866574

>>6866551

It's a special type of typo.


Approaching 900 Fahrenheit on roof temperature. 650 floor.

Pizzas will be going in shortly

>> No.6866592

>>6866533
mmm...can I have mine burnt and extra ashy?

>> No.6866602

>>6866574
That is a proper oven. Jelly.

>> No.6866619
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6866619

The work station

>> No.6866620

>>6866551
I'm sure even a retard such as yourself could work it out.
Does thinking cause you pain ?

>> No.6866667
File: 44 KB, 365x235, PollockProud.jpg [View same] [iqdb] [saucenao] [google]
6866667

Looking fair and smooth so far, OP. I hope you're a Pollock ratio man and have an equal quantity of each topping on each piece of the pie. Don't disappoint us with one of those splotch-work street cafe things you see in Rotterdam.

>> No.6866671
File: 3.00 MB, 4096x3040, IMG_20150910_201045.jpg [View same] [iqdb] [saucenao] [google]
6866671

And away we go

>> No.6866676

>>6866667
>pie
kek

>> No.6866678
File: 2.51 MB, 4096x3040, IMG_20150910_201348.jpg [View same] [iqdb] [saucenao] [google]
6866678

160 seconds later...

>> No.6866685

>>6866678
Perfect.
>Bravo anon

>> No.6866687

>>6866678
I will paypal you money to buy more cheese if you want.

>> No.6866688
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6866688

>>6866671
>>6866678

Yep. >>6866667 totally called it.

>> No.6866689

>>6866685

Thanks!!! Prepping more pies now

Throw some toppings at me you'd like to see. I have a lot of random shit

>> No.6866690
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6866690

>>6866678
OK, I want all you obese, HFCS guzzling, GMO loving, retarded, scooter riding, lazy shit-cunts (ie. Americans) to look at this pic.
This is what a pizza should look.

>> No.6866693

>>6866678
Beautiful.

>> No.6866695
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6866695

>>6866690

>> No.6866717
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6866717

Went with fresh ham slices since no one requested anything

>> No.6866721
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6866721

>>6866690
Enjoy your 'organic' fag

>> No.6866723

>>6866690
Not linking to my artistic perfection of culinary monumental pizza acheivement.
>>6866667

>> No.6866724

I can hear a mass of scarf wearing fedoras stomping their way to OP's house right now.

>> No.6866732

>>6866678

Pretty good but hardly any leoparding.

It could go longer than 60.

>> No.6866733

>>6866721
We got one!!!

>> No.6866735

>>6866732

If its actually 160 your oven needs more heat.

>> No.6866745

Literally best pizza ive seen on /ck/

Good job fag

>> No.6866747

>>6866687
Underrated post

>> No.6866755

>>6866687

I'm with this guy...OP is a cheese scrooge.

>> No.6866760
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6866760

>>6866687


Find a 5 star Italian pizza joint that uses more cheese. No one in Italy does that, go enjoy your pizza but neckbeard

>> No.6866763

>>6866760
>no one in Italy makes good pizza
I know. I've been there.

>> No.6866767
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6866767

3rd pizza. Sliced up some fresh hungarian sausage :)!

>> No.6866784

>>6866767

GODAMMIT faggot, would it kill you to put some fucking cheese on the damn pie?

>> No.6866785

>>6866755

It's the right amount for a Margherita.

The real problem is that his pizza needs more charred spots, which a wf oven should be able to get plenty of in 60-90s. 160 seconds is long enough to burn the whole thing up if the temps were 800-1000.

The oven looks good. He did say the floor was 650. It should be 800 but maybe for some reason it cant get that hot.

Still jealous though. I sure dont have a wfo.

>> No.6866801

>>6866785

I actually got the floor temp up to 740

I didn't char the edges tonight for a reason, usually they look a bit more done. I was testing a new dough recipe for mass production and wanted to get its uncharred flavor

>> No.6866805

how does the dough get cooked thoroughly if you only scorch the outside at the temperature of the sun?

>> No.6866821

>>6866767
what about mushrooms?

P.S.I jelly

>> No.6866825

>>6866805


>clearly cooks pizza at 450 in his kitchen oven

>> No.6866830

>>6866821

I'm done cooking pies for the night :)
Made the last dough balls into pizza for the kids who can't have/dont like cheese

>> No.6866833

>>6866830
>can't have/dont like cheese

So pretty much all the "pizza's" you made?

>> No.6866834
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6866834

>>6866805
It's a European thing they learned during WWII.

>> No.6866839

>>6866833
zing!
he'srightyouknow.jpg

>> No.6866848
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6866848

>>6866833
>>6866839


Spot the retards who only know Papa johns and pizza hut :^)

>> No.6866854
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6866854

Pizza thread? I don't have a wood oven but I like making pizza at home.

>> No.6866856

>>6866805

The inside of a true neapolitan pizza is somewhat doughy and soft while the rim is covered in little charred spots. The cheese melts but does not brown. The center is often somewhat wet. It is eaten with a knife and fork.

Its pretty different from a NY pizza.

>> No.6866857

>>6866834
o shi- ....do I see a fuckin ribcage?

>> No.6866858

>>6866848
At least they don't jew cheese you.

>> No.6866863
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6866863

>>6866854

>> No.6866876

>>6866854
>>6866863


Get this shit pizza out of this thread wtf

>> No.6866881

>>6866863
I didn't think it was possible to get a worse looking pizza in this thread. It was.

>> No.6866887
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6866887

>>6866876
>>6866881
Hey at least I'm contributing to the board and not shitposting. When's the last time you posted pictures of food you cooked?

>> No.6866893

>>6866863
Your oven wasn't hot enough.

>> No.6867489

you are all cu/ck/olds

>> No.6868084

>>6866678
>>6866717
>>6866767
Nice work, Anon. That (with just a bit more char) is what real pizza looks like. 8/10, would devour.

>> No.6868687

>>6866857
Yeah europeans took some influence from the southern states of america and made some effort in the 40's to make bbq

>> No.6868706

Great thread OP fantastic looking pies.

perfect cheese / sauce / crust ratio if you ask me

Basil pre cook is my only gripe but I guess thats just preference

would drink and smoke cigars with over pizza/10

>> No.6868819

>>6866863
Might as well just get little caesars instead of wasting time on that shit