/ck/ - Food & Cooking

>>13429788

Dunno, what's wrong with yours?

>>13429809
Dough always ends up either to soft or tough without the rise and chew you get from pizza places. cheese always gets too separated with a layer of grease and not much stretch.

Easiest change is to just leave your dough for longer, a couple of days even, reduce the amount of yeast in your recipe to compensate. Chains probably have way more oil and salt in the base than you expect, and if you make several smaller pizzas you have a better chance of them turning out well than trying a full size one in a home oven.

>>13429788
What's the point of going through all that hassle when the place on the corner does it 10x better?

>>13429935
>all that hassle
You mean cooking food?

>>13429938
I mean cooking sub standard food.
Anyone can try to build a house but it won't come out like the contractor's work. Know what I mean?

>>13429916
8800g pizza flour
25 cups water
140g salt
4 tbsp yeast
4 tbsp sugar
put the yeast and sugar in and mix until they dissolve, measure out your flour (we use pizza flour idk where we get it) and combine it with your salt, put that in your mixer for about 5 minutes. Cut and put into lidded containers with spray so they don't stick. This is a large recipe but you can scale it down. Let it rise until about double the size then store in the refrigerator. You may want to pull it out before you use it to let it loosen up.
i work with a wood fire oven nearly every day

>>13429951
Also yes you do add all the dry ingredients to the yeast sugar water mixture at once, very simple. Just pour it in.

>>13429916
You need to tell us how you’re making it, before we can tell you what you’re doing wrong.

The best dough is slow risen in the fridge for a few days. You also need to use a good dough recipe of course. You also need to use a pizza stone or a pizza steel if you’re limited to a conventional oven.

As for the cheese, what are you using? The type of mozzarella you want for pizza is low-moisture. You don’t want to use fresh. You also want to mix it with another type of cheese, such as cheddar or provolone for extra flavour, that’s if you’re trying to replicate the chains anyway.

>>13429935

>>13429977
Point taken.

>>13429951
How long is it kept from mixing to being used?

High temperature is the most important element. Your cuck little pizza stone simply won't cut it.

There are pizzerias around here that will bake your own made pizza with your own ingredients and take it in and cook it in their oven for a certain fee.

I switched to making Detroit style and letting it rise in the baking pan. I could never get the dough to be smooth and elastic when I tried making round pizzas. I hated the results I was getting so I switched to something I enjoy.

>>13430111
Too low heat.

Those pizza chains use even shittier ingredients you can get at home, you simply lack high temperature of a real pizza oven

>>13429788
1. Get a pizza stone or steel(ideally both), preheat in the oven at 500 or as high as it will go for an hour. For additional heat place one on top of the other in the oven.

2. Find a recipe based around a cold ferment of 3ish days, and one that uses bread flour.

3. When you're stretching out your dough right before baking don't use a rolling pin, kills the rise, look up a method for doing it by hand.

4. You're very likely undercheesing your pizza if you're comparing it to the chains, do not be shy with it.

5. Goes without saying but be very sparing with non cheese toppings, if you're making a quality pie plain cheese should be enough to enjoy it.

>>13431540
>4. You're very likely undercheesing your pizza if you're comparing it to the chains, do not be shy with it.
An American wrote this.

>>13429788
they use a ton of salt
they use lots of specific ingredients in their dough which you probably do not (check out regular dough at the grocery store, and then "pizza dough" or "pizza flour" or even "pizza yeast" and look at their ingredients and how they differ from the ordinary stuff)

they also use msg and put it on everything (which is fine, you can buy it as a spice at the grocery store and use it yourself)

they also probably have an oven which can get way, way hotter than yours which impacts flavor. most ovens go up to 550 but can't really maintain that temperature. pizza ovens cook at anywhere, typically, from 650-900 and that really makes the dough taste good.

otherwise, it's hard to know what you're doing. try aging your dough in the fridge for 2-5 days. it'll make it taste incredible.

use the best quality cheese you can.

make your own pizza sauce using canned DOP san marzano tomatoes, onions, garlic, whole spices, anchovy fillets, olive oil, oregano, and a little sugar (domino's adds this in particular).

>>13429935
Because its fun and its more enjoyable than supporting the rotting fast food industry. Eat shit

>>13431613
100%.

i make pizza myself once a week and have for months. ever since doing this, i have not ordered out. save tons of cash. it's way cheaper. and with some practice, my pizzas have become better tasting than any i've got reasonably quick access to in town.

>>13431540
>>13431548
Yeah I don't really agree with using lots of cheese. I think that's a bad move. Not saying you should be a Jew with it, but there's a happy middle.

Also, don't agree with a pizza steel being heated for an hour at 500. I mean, 20 min if you're being real OCD about it. Also, just FYI most modern ovens go to 550F.

>>13431540
>When you're stretching out your dough right before baking don't use a rolling pin, kills the rise, look up a method for doing it by hand.
I've actually been able to use a rolling pin with cold fermented dough. Once it's shaped, you can let it sit and warm up for 20-30 minutes and it poofs back up.
Not sure what my point is, other than to say my way works fine for thin crust pizza.

>>13429916
The answer is literally olive oil.
Oil that dough.
Any standard bread recipe will get you started, it's not the recipe. It's oil.
There are a LOT of shitty pizza makers out there who post pretty photos on momblogs.
Trust me anon, coat any workable bread recipe wit olive oil. Use olive oil for the fat component of your bread.
Like if a standard bread recipe calls for 2 tbsp of butter, use 2 tbsp of olive oil
>olive oil
You literally can't have too much.

>>13429788
Op, listen close. Every Sunday I make Fridays pizza dough.

3 cups bread flour(this is very important) 2 teaspoon salt about half teaspoon yeast and 2 cups water. Mix with spoon and let sit overnight.

Next day stretch in morning and then in evening. Cover in plastic wrap and put in fridge.

Next day stretch in morning and in evening cover and back in fridge.

Friday morning pull out and add flour while stretching until dough is slightly sticky and not wet. I do roughly 3/4 large handfuls of flour over the course of a few hours.

Now make sauce, poor 1/4 can crushed tomatos in pan and reduce until paste, then add 2/4 the can and bring to boil, add just salt until you like the taste then add last of can and turn off heat, taste again for salt, if a little acidic add some sugar little by little.

Stretch out pizza dough, usually I save 1/4 and make small baguette on side. Add sauce and cheese. Cook 500deg for about 12 min and watch it to make sure it does not burn a little black on dough is fine though. Take out oven and add fresh chopped basil.

Master this then start adding toppings or increasing complexity of sauce (roasted garlic etc..)

>>13429788
how do you make your dough? I've started making my dough at least 24hours in advance and letting it proof in the fridge. I cant really find a reason why, but the texture gets a lot more like pizza places, the outside is crunchy/shardy, but the inside of the cooked dough is nicely soft and inflated

>>13432138
not OP, but i'm interested, i wrote >>13432146
What's the reason for the extremely long fermentation period? Most i've gone so far was 3 days in the fridge. What in your experience is the benefit of this?

>>13432061
Do Americans really believe this is pizza

>>13432138
5 days is pleb tier. What's the matter, can't hack the full month?

>>13432179

>>13432372
>KILL ALL AMEDEECANS!
>BURN LIBERTY TO DE GROUND!
>LET US IN WE ARE A PEACEFUL PEOPLE!

>>13429788
cold cheese so the inside doesn't leak as much grease by the time it's browned
>>13432162
Not him but pretty much everything you described but to greater effect.
Better crusting/ browning, better rising and chew plus a better flavor from whatever that yeast is producing. Thats as much as i'll say before degrading myself to r*gusea posting.

>>13429935
>being self reliant
>learning a skill
>crafting and honing that skill
>hassle

I got some bad new for you anon, pizza dough is the least amount of hassle in life.

>>13429788
post your recipe and methods. Its not hard but takes some practice.

>>13431540
Dont use bread flour, too much gluten. You want 00 for peak pizza crust.