/ck/ - Food & Cooking

Mix flour and tepid water.
Add olive oil.
Let the dough raise for some hours till pic related

>>6554970

looks like you burnt it

Flour pan(s)

Knead the dough, and put into pan(s)

>>6554975
Not burnt inside

Roll the dough to make it raised edges

Spread tomato coulis
Optional: add herbs

Then it's your turn: put the garnish.
I put ham, sausage

Lots of them

A bit of vegetables

Some shrooms

Minced onion

Ok, now you can cover with Mozzarella

Loads of Mozzarella, actually.
Add pitted olives, you don't want to chew olive pits, do you?

Well, time to put it in the oven, I used the fan, at 250°C/480°F

WA LA

Is it cheesy enough?

Burnt you said?

No, definitely not burnt.

Jelly, maybe?

Bland?

OK, sprinkle it with chili oil, that should do it.

Looks delicious bro. I might have to give this a go in a few days.

>>6554970

>>6554996
Were you trying to make a swastika?

>>6554970
Your oven wasn't hot enough.
You cooked it too long at too low a heat and that is why it is burnt. Hot and fast is the way with pizza.

>>6555003
Too many toppings/10
Also I hope you mixed salt, pepper, oregano and olive oil in your tomato sauce.

>>6555037
Not everyone has a pro-grade oven that goes over 250°C.

making pizza later today, i'll post pix

Sorry I'm new where can I find measurements for making the dough

>>6555059
get a pizza baking stone, theyre great and pretty affordable

>>6554982
Were you running out of herbs because I dump a whole load on my pizzas and I would barely be able to taste that amount, still it could just have a very strong taste.
>>6554990
Ever put your toppings, other than meat on the top over the cheese? I like me some crisp veggies and mushrooms.

>>6555001
I take my previous statement back, that cheese looks beautiful.

>>6555080
Yeah I considered it. Too bad I don't usually bake round pizzas (I make a rectangular full racks) and I only found round pizza stones.

>>6555098
really? every single pizza stone i've seen on amazon including the one i own is square but i make round pizzas myself, kinda funny
seriously though the pizzas come out so good, it's completely different from using a pan

i'll have some pics in a few hours

>>6555110
You're right, I never really bothered to check on amazon, they do exist. The ones I was in stores were all round. Definitely getting one soon then.

>>6555139
saw*

>>6555036
Not really a swastika, it was a way for Wifey to know where were situated the mushrooms and eggplants.

>>6555037
My oven goes up to 275°C/525°F, but the problem here doesn't only rely on the temperature that it is able to rise.
I also had to cook 3 pizzas at the same time, and giving them the same amount of heat.
If you know a little bit of physics, you'll quickly understand the problem.
Besides building a colossal, dedicated pizza oven (preferably wood-fired), the solution we found was to switch height position in the oven for each pizza.

>>6554970
>W H O L E O L I V E S
Why??

>>6555150
Please explain more?
I just use corn meal and take the pizza off the pan and put it in the oven to avoid burning and get that sweet crunchy crust

>>6555006
>FORK

how do you go about making a decent looking crust? fold the edge?

>>6555080
Pizza baking stone?
Intredasting... I'll think of it, thanx.

>>6555181
>B E C A U S E I C A N !
: ^)
Will cut them next time, I promise!

>>6555206

>Not eating pizza with a fork and knife

It's like you want to be oily.

>>6555284
>>6555139
here it is

the lighting is godawful but you can see the very thin, crisp dough and the just melted mozarella that comes surprisingly close to a real brick oven
takes about half an hour to heat up the stone and oven and then around 5 each minutes for every pizza

Damn, haven't made pizza in a while. Dumping a few.

>>6555547

>>6555547
I want to make pizza exactly like this. Please teach!

>raised edges
>pizza

Pick one.

I'm pretty sure the dough wasn't crusty according to this picture >>6555006 Your pans must have holes and be preheated.

>>6554970
Pretty old pic but made some pizza today
Same toppings and all

One more...

>>6554972
how many flour and water you used ?

And a last one.

>>6555583
I usually cut up the prosciutto and put it on the pizza before baking it.

>>6555560
>Your pans must have holes

NOPE. That does not matter. You just need to remove them from the pans and place on cooling racks, which that guy didn't do. But that's only one reason his are not going to have a crisp crust. The main reason is that he's cooking at a lower temperature for longer instead of a higher temperature for shorter.

>>6555603
>>6555547

Share the secrets! This looks like my favorite pizza type. I can only find it at the mall food court or carnivals. It's 4 dollars for one slice in the mall, which is obscene. I want to make it at home.

>>6555590
Great! I'll make sure to never do that.

>>6555559
High hydration, slow and cold fermentation (days), hand-stretching, highest heat possible (no convection).

spent most of yesterday following instructions from a video on how to make pizza dough and after a long long time of adding flour then water then more flour i had a lot of dough

heres one of the pizza taken via ps vita professional quality camera

>>6555661
and a second pizza because i had a lot of dough. i tried not shredding the cheese and i think it came out a bit more visually appealing

>>6555582
Enough to knead the dough.
But the good sign is that the dough is sorta dry when you start out.
Its suppose to be hard to knead.

>>6554979
>>6554980
>>6554972
You don't specify the water/wheat proportion, or what the goal is.
Your goal is a dry dough, and you are suppose to knead it for a good 5-10 minutes, and you knead it quite hard.

>>6554982
Coulis == puree, right?
You also fail to specify that if you want good tomato sauce you need to add some water, oil and lots of spices. Especially oregano and garlic.

>>6555676

looks a bit dense and bready

>>6555603

is how it's supposed to be

good luck on your journey

>>6555620
>Great! I'll make sure to never do that.
Just plain prosciutto is kinda paint to eat on pizza though cause it's bit chewy and you don't just bite through it that easily.
I know it's some sorta "official" thing to just put it on after baking the pizza but there is really no downside to baking the meat as well.

>>6555703
I kinda prefer thickness towards pan style pizza but when I was stretching it out I felt like it was getting close to the point of ripping so I didnt bother trying to thin it out. Im trying to figure out how to make a good crust and looking in the thread it seems better to put the dough in a pan instead of flat tray.

>>6555582
>>6555067

1 kg/2.2lbs flour
1 tbsp salt
42 g/0.09lb yeast melted in 400 ml/0.85pt lqd tepid water
And (in my case, heavily loaded pizzas) approx. 50 ml olive oil to add crunch to the crust

>>6555680
You are right. Dry dough.
For kneading as I'm lazy I use pic related.
Proportions are here >>6555731

Coulis (noun) a thin fruit or vegetable puree, used as a sauce.
And again you're right, I could have added a bit of garlic to it. Good idea.

>>6554992

fucking tripfags putting cheese over the toppings, you should be slain you fucking heathen. Why does everyone in western and northern europe think it's a good idea to hide the cheese over the toppings???

>daht bicycle tire crust
>overloaded with toppings
>toppings you didn't cover with cheese aren't distributed evenly

I make pizza for a living so I'm pretty anal about this. But nonetheless, pretty tasty looking pizza m8.

>>6555794
he's not a tripfag

>>6555001
did u mean voila

>>6555807

>BelgianFag

You must be new.

>>6555814
There's a difference between a tripfag and a namefag.

>>6554972
>>6554976
>>6554979
>>6554980
>>6554982
>>6554983
>>6554985
>>6554986
>>6554988
>>6554990
>>6554992
>>6554994
>>6554996
>>6555001
> At least you tried, anon.

I already cooked today. I made linguine pescatore.

I was happy. I was full. I was content.

Now I want to make a fucking pizza.

>mfw people leave the crusts
>mfw people say the toppings are the most important part of a pizza
>mfw people

Can't wait to be a crazy hermit.

>>6555110
you can make a pizza Stone very cheaply by just buying stone at Lowe's

>>6555977
The toppings are very important, but so is the crust. I think it's pretty much a 50/50 deal. Pretty much... because I can deal with toppings I don't like by plucking them off and throwing them in the trash (pineapple, specifically) but there's nothing I can do if the crust/base sucks. So maybe it's more like 60/40 crust to topping ratio of importance. For me.

>>6554970
slice those olives and they will cover a lot more space bruh

I just bought a fancy, new pizza stone today (Emile Henry).

Very happy with the result. I've been making pizzas for many years, and I have used a stone before but it was a cheap one (which gave me a bad impression, I now see) and it broke a while back. I never cared to get a new one until today when I saw this thread. I never make basic margherita, but I thought it would be a good introduction to this new stone.

Wow, yes. Hell yes. My sauce was a bit unusual though. It's a 50/50 of canned tomato and roasted red bell pepper (jarred). I don't know a better way to describe the overall flavor of this pizza other than that it's delicate and yet very aromatic. The outer surface of the bread is wonderful with an almost flaky crisp bite which is nearly paper thin, and just beneath it is a softer, moister bread than I've ever achieved in my pizza pan.

(sorry for blogpost.mov - just really happy here)

>>6556897
>It's a 50/50 of canned tomato and roasted red bell pepper (jarred)

Highly unorthodox but now I kinda want to try this. How do you make your dough?

>>6556897
>50/50 tomato and roasted pepper
That's not unorthodox, that's fucking great

>>6555604
This operation allows steam to evacuate so it doesn't make the dough soft afterwards, but it won't recitfy an unappropriately cooked dough. But yeah, maybe a pan with holes is not mandatory.

Also something I didn't mention was that the pizza must ideally be placed at the bottom of the oven.

>>6556368
But then they'll be in tiny little worthless pieces. Whole olives are superior by far, even if it means you don't get olive in every bite.

>>6555566
This is a blue board anon. Porn is against the rules.

did i do good /ck/

>>6555001
Is this a joke?

>>6557392
doesn't look too bad, but if you keep holding the pan that way the pizza is going to slide off and hit the ground

>>6555676
Would certainly eat, despite faded colors!

>>6555794
Sometimes I don't feel like eating cardboardy pizzas
And the sight of raging psychorigid sectarians has always something pleasant

>>6556897
So a pizza stone is definitely a must-try, thanks

>>6554970
Rate

>>6554986

Artichoke and... is that eggplant? The hell is wrong with you, I could have excused the mushrooms but god why that. It looked like a halfway decent pie before that point.

>>6558309
How did you get it to stick to the wall like that?

>>6558309

Dude how did you get it to stick to the wall like that. Thats fucking crazy.

>>6558309

how does that work?

Is it uncommon to use any different flour except for white flour?

i've used multi-grains today (5 day sourdough), and it resulted in...well it wasn't very pretty.

Lackluster so to say.

I have a problem.

See i have pretty much perfected the dough, sauce and toppings, my problem is with the cooking.

I have a big oven, which I preheat to 240ºC with a big pan inside. Then I take out the hot pan, and put the pizza dough inside.

This kind of simulates (poorly, but still) the enviroment of an outside mud oven (not sure how its called in english).

So far so good, the pizza cooks quickly and the dough is the right amount of crunchy, firm and soft

The problem is that my oven only heats from the bottom, which makes the dough cook, but doenst give the cheese that burn and crisp, so the cheese just sort of melts. and it pisses me off.

I cant leave it any more time because the bottom of the pizza will burn.

Also my oven has a function to heat from above but its electric and cant be turned on while the gas is flowing on the bottom.

What do?

>>6558309
Thats a terrible photo.

And the pizza looks ugly, rev up that presentation

>>6558410
>>6558434

black magic

>>6558309
I don't want to insult the poster if it isnt, but what the hell.. we're anonymous.
Confirmed b8.
>see shitty pizza
>see finger
>Nigg3rz

>>6558477
Well it seems obvious, cook in two steps, once the pizza is cooked turn off gas and grill the cheese.

My oven only heats from above...

>>6558309

AYY LMAO /10

>>6557708
thanks didnt expect a reply. i want to try to make a pan pizza next but ill probably try to go for a rectangular style similar to >>6557392 since it seems like a decent step up in progression. itll probably also help with getting a decent shape

Does homemade Pizza Juice count?

https://www.youtube.com/watch?v=D_pVc4DU7vo

>>6559330
That looks like you took it out a little early.

>>6557338
I was improvising since I had much less tomato on hand than I thought. So I was looking in the cabinet and I saw the roasted red pepper and figured why not. Never even thought of it before that moment. Not a bad call though.

As for my dough... next post. To finish up this one though:

>>6557344
It did turn out good. Its pretty much visibly undetectable too, apart from the little black specs in the sauce that were bits of the charred skin of the pepper.

>>6559536
>next post


I do have a long, drawn out process typed up but here's a simplified one (it won't have all the reasons and explanations). And it may or may not be at all like other people do it or their results.

Around 150 ml of warm (about 110f) water into a warm measuring glass. Spoonful of brown sugar. Spoonful of yeast. Stir, sit, foam indicates good yeast. 2 cups of AP flour into a bowl. Tsp or so of salt. Pour in yeast water. Light mix, then sit it for 1 minute so the water has a chance to hydrate the flour. THEN add two tsp of oil. Mix. I continue to mix in additional flour until I have a firm but still moist dough. Scrape out, and knead for a couple of minutes. Most mashing, stretching, etc. I already did in the bowl, and I have a perfectly round ball with zero lumps. Oil up both hands and coat the dough ball. Into the bowl and cover with anything that will allow whatever air is in the bowl to gently escape out as the dough expands, but will also not allow any air flow in. Wet towel, wood board with a tiny space on the side, whatever. I use a glass lid that intentionally doesn't-quite-fit. Let it rise in a warm environment until it at least doubles in size. Once it has, get it and use a spatula to scrape downward into the bowl to get the dough off the side. Flip bowl and it will fall out onto a cornmeal and floured surface. It takes about 6 or 8 light rolls of a pin before I have a perfect, flat circle. That's because I kept the shape of the round bowl by flipping it out rather than just grabbing at the dough and distorting the bowl shape. Call things like that selective OCD. Anyway, cover the rolled out dough. I use a baking pan that fits nicely over it. For 30 minutes. That's the proofing. After that, sauce, cheese, etc. Slide it onto a preheated stone if you have one, in a 520f-550f oven. The stone part is new in my process though. But it's here to stay.

>pic of the new stone after first use

>>6555811
>>6557653
>did u mean voila

Yes, indeed.
It just always ends up sounding "wa la" when I say it, idk why...

>>6555811

> not getting the meme

browse more faggot

Are these any good? I walked past a Papa John's and they had a load of them stacked up. I'm guessing that they're for convenience rather than quality though?

>>6561010
Good for frozen pizzas but not homemade

Porsciutto, Brie and arugula pizza I made for my mom on Mother's Day.

>>6561055
Same dough, just same basil and fresh tomatoes.

>thought it was just burnt tomato paste on some flat dough
>until I saw
>oh jesus
>people actually do this
>you made a fucking pie

>>6561055
Brie?
Never thought of using that, i usually go with gorgonzola

>>6561064
Even though I might be biased since I don't love Brie -mom does- I wouldn't use it again. Brie only does it for me with either a very sweet (fruit) or very salty (porsciutto) contrasts. By itself it's just bitter. That means that the chunky spread on a pizza might leave you with a bitter mouthful of arugula and Brie with no ham.

>>6561055
God I love this forum

>>6561010

I use one of these grates for homemade pizza and I like the results. Serious Eats did a test of a bunch of different stones, grates, metal slabs, etc and the best results came from a high end pizza stone. The cheap stones my my experience are shittier than using the metal grate with all the holes. If you make a lot of pizza it's probably worth dropping some decent $ on a good stone.

http://slice.seriouseats.com/archives/2011/06/the-best-surface-for-baking-pizza-finale.html

>>6558477
>I have a big oven, which I preheat to 240ºC with a big pan inside. Then I take out the hot pan, and put the pizza dough inside.

All right. It sounds like you're putting the pizza directly on the rack? If so, don't do that and instead slide the dough directly onto a preheated pizza stone in the oven.

Switch on the Broil (electric heat from above) function for your oven as soon as the pizza is on the stone in the oven. The heat that is inside the stone will cook your pizza fast on the bottom, and the broiler will cook the top quickly as well.

Post results.

I would really like to know how to transport the pizza into the oven, or out of it without a pizza paddle. Any good techniques?

>>6561399

I use a thin plate, cookie sheet, baking pan or similar thin flat item as a paddle.

>>6561413
>>6561399
Also, put corn meal or semolina on the plate, cookie sheet, pizza paddle, etc... so that it rolls off easily onto the pizza stone.

>>6555977
https://www.youtube.com/watch?v=u5AZhjhbxf8

>>6558532
careful, I got banned for saying >nigg3rz without a 3 month ago, I couldn't believe it.
I didn't even really mean it in the literal race way. (it took me a few minutes to puzzle together why I got banned as they just did the shit posting/racism thing)