/ck/ - Food & Cooking

>>12077175
5/7 perfect

>>12077175
Looks hideous. 1/10

Id eat it

yum/10

Lower middle class / struggle.

>>12077175
Never understood why anons go cheese only. Go for some topping! Otherwise looks good

>>12077175
It's kinda sloppy but I would definitely eat that.

>>12077175
Sloppy, overflowing, undercovered, not round enough, not enough toppings. 6/10
>>12077183
Fuck off back to r*ddit

>>12077265
There's pepperoni under the cheese

>>12077175
I'd prefer a banizza thanks.

>>12077175
Looks ugly but probably tastes good. I can’t see any topping though

>>12077278
>pepperoni under the cheese
Underrated

>>12077175
Pepperoni under cheeses is retarded. Do you not want delicious pools of grease to sip from your 'roni cup? Having said that, would scarf.

Yeah, I think I got the wrong order of toppings. There's pepperoni and sambal oelek on it.

Also so much cheese that the bread became a bit soggy

>>12077175
it looks ok because im starving right now, but i bet its shitty, how did it taste anon

>>12077274
I don’t go to reddit. Faggot.

>>12077175
9/11
too much cheese

>>12077281
Cursed pizza.

>>12077406
u might say it has an explosive amount of cheese

Also, what was the text of the Odigo messages?

I was going to say that looks like really good lasagna, and then I read your post.

Is it premade dough?

>>12077281
Look what the pineapple retardation started. Stop putting fruit on savory food!

I made a pizza today.
I had a pretty decent supple dough that I let proof twice, but I made a mistake and forgot to get my sauce ready in time. So after I stretched the dough I finished making the sauce, but by the time it was done the dough got stuck to my working surface and I couldn't move it to the... what do you call it? the board? delivery stick/board?

Anyway, I finally gave up and just rolled it like a fucked up calzone and put it in like that. If I tried moving it as a pizza it would just break.

So my question is, how do I prevent this in the future?
Was my dough too moist?
Should I have applied EVEN MOAR flour on it's bottom? it was already floury as fuck.
Or is the trick simply to put the toppings on fast and throw it onto the the stone as fast as possible?

>>12077480
No.

>>12077175
Looks messy as fuck but I would definitely eat it.

>>12077491
How many pizzas have you made? Start with @60% hydration and get comfortable with it. I've got a sourdough starter dough that I made with 75% hydration fermenting for 2 days in the fridge that I'll make tomorrow night and don't anticipate any problems since my last was 70% and was workable. Just work up to it, dough is a feel game.

>>12077618
>How many pizzas have you made?
In my life? Probably more than a 100.

>Start with @60% hydration and get comfortable with it.
How do I know what hydration it is though? Just by ratio? I've always did it by starting with high hydration and adding flour while working int until it's kinda sticky but not so sticky that it gets stuck on the table. Maybe I need to go further, because after the two proofing stages it gets much more sticky than at time of working it.

>Just work up to it, dough is a feel game.
I know, but I don't know what that correct "feel" is. I always played it by ear, and I've had this problem of it sticking to the working surface few times more than I'd want.

-7/10

>>12077175
Too much cheese.

>>12077480

Hydration is by weight. Example 70grams water with 100gram flour is 70%Hydration. Ur weight of flour is always 100% then add water accordingly. The higher hydration (amount of water u use the better crumb u will get. Dough making is simple science.

The more water the airy ur crust will b. Don't overwork the dough. The second rise should b handled gently. So as not to degas it. Use more flour on ur work surface and it won't stick.

Would u fags like a pictorial instructional on the proper way to make NYC style dough?

>>12077175
At first it looked really bad but it is not that different from the ones they sell here, 7/10

>>12077175
>rate my premade dough pizza

>>12077491
It’s called a pizza peel / paddle.

>>12077491
Flour the surface and the base of your pizza. You could also use non stick baking paper.

>>12077491
Also yeah, your dough probably hadn’t been kneaded enough. When you’ve done it properly the dough shouldn’t be sticky.

I put olive oil in the dough and knead it out on a lightly oiled baking sheet. Never sticks and gets a nice fried under side.

>>12079430
>I put olive oil in the dough and knead it out on a lightly oiled baking sheet. Never sticks and gets a nice fried under side.
That's something new. I've never heard of this method before, using oil on the working surface. I've always restrained myself in the amount of olive oil used when working the dough. Maybe a 2 tablespoons at most. I need to try this to see what the effects are.

>>12079295
Thanks.

>>12079299
I floured it quite a bit, which is why I figured my dough must have been too moist, since it just absorbed that flour I applied to the bottom.

>>12079301
I usually work it until it's bouncy and doesn't stick to the table right away, usually around 5 minutes. But it appears like I need to use a bit more flour and work it longer.

Based on this recipe:
https://www.youtube.com/watch?v=lz8HlqYn98Q
It seems like my dought isn't as solid as this, especially when he throws it into the bowl for proofing. Seems more dense than what I make usually.

>>12077175
Could really use some anchovies.