/ck/ - Food & Cooking

>>11470130
>HALF of ONE chicken breast
>red wine with white meat
>red wine in a tacky shotglass
>eating the white ass of the lettuce
>plastic bottle san pelligrino
>paper plate
>no napkin in sight

>>10326061
>goes to Thailand
>sees wh*te tourists buying little brown girls to have sex with, thinking they are virgins
>they look disgusted after tasting, throwing girl away

>>9937565

I followed a new age popular technique of no-kneading, which really created long strong gluten webbing like i haven't seen.

THE BASIC RECIPE WITH MEASUREMENTS:
http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html#comments-35866

SAME RECIPE, COOL DETAILS AND PICS:
http://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza-slideshow.html

I used both of these pages simultaneously. I believe its super important to let the bread rise in a 65-75f area for as long as possible (16hrs for me before panning). Getting as close as possible to the ingredient weight is always good. Don't be afraid to use extra yeast.

More stats for my experience:
Electric range
Max out temperature 500+
Well seasoned, greased cast iron
Well sealed and round bowls for leavening dough (rise)
Tea towel over pan while doing final pan rise, i used pillowcase because thats what i had
If the dough is on trach and airy, dont be scared to use extra sauce and toppings. The bread is stronk.

>>9810262
>perfect, perfect pizza
>pepperoni only

>paying money to drink diabeetus juice

>>9610828
>that cut off "try it again" at the end

>>9162432
>he doesn't like cum
come back when you learn to appreciate fine dining, pleb

>>9120836
>the current year
>owning a pet
Are you actually retarded?

>>9082074
Your fetish is literally just a half-step up from being a footfag. Kys.