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/ck/ - Food & Cooking

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10232981 No.10232981 [Reply] [Original]

how do i make my pizza look better?
it tastes fine

>> No.10232995

>>10232981
Makeup and photoshop, or beer.

>> No.10232998

>>10232981
that is horrendously undercooked

>> No.10233041
File: 321 KB, 420x420, ohlook.png [View same] [iqdb] [saucenao] [google]
10233041

>> No.10233046

That pizza actually looks legit.

You had me going until I saw the raw onions on top.

>> No.10233051

Broil it at the end so the cheese browns up a bit

>> No.10233066

>>10233051
That's not really necessary if you cook it hot enough.

Most people who cook pizza in their home oven do it really low, at like 350-375

For that crispy crust and bubbly cheese, you really should have the oven set to at least 450, and then just watch it closely until it's done. Having a pizza stone helps too, if your oven cycles too much.

>> No.10233080

>>10233066
Seconding this. You should really cook your pizza at as high of a temperature as your oven goes. I cut the clip that keeps my oven locked when on self clean, so I cook my pizzas around 800 degrees.

>> No.10233368
File: 836 KB, 2500x1667, vs_17342.jpg [View same] [iqdb] [saucenao] [google]
10233368

>>10232981
>mfw this was first posted unironically on /ck/

>> No.10233466

undercooked and WAY too much cheese.

>> No.10233491

>>10232981
Surreal bro

>> No.10233513

>>10233368
>unironically
You really believe this?

>> No.10233590

meme pic but in all seriousness, if anyone cooks a pizza and it looks like that, just turn the damn heat up and stick it back in the oven until its brown. easy as fuck

>> No.10233955

>>10233513
The first time it was posted yes

>> No.10233963

>>10232981

anon you have to turn on the oven

>> No.10234160

I don't know why but I want to eat it

>> No.10234316
File: 90 KB, 474x711, 1520125056928.png [View same] [iqdb] [saucenao] [google]
10234316

>>10233513
>chop

>> No.10235452

>>10234316
based brainletposter

>> No.10235461

>>10232981
Buy a pizza stone. Put it in your oven and preheat the oven to it's max temp for an hour. Your pizza will take 8-10 minutes to cook and should be perfect. Another thing you can do is brush butter on the crust to make it brown better.

>> No.10235469

>>10233080
noice

>> No.10235471

>>10235461
>preheat the oven to it's max temp for an hour
this is a waste of energy and time, it should only take your oven 10-20 minutes to get up to temp and then it will be good to go

>> No.10235503

>>10235461
>>10235471
Agree it's a waste of energy. Pizza stone is unnecessary. Here's how I do it
>preheat oven at maximum setting (250°C/~480°F)
>put pizza on baking sheet in center/upper rack (don't use a grate!)
>bake for ten minutes
>put sheet with pizza in the bottom
>not the bottom rack, lay it on the oven floor
>bake until nice and crispy, usually 5 to 10 minutes
This extra step simulates the pizza stone/the really hot pizza oven and gives you a firm and crispy crust. No need to buy a stone or reheat for an hour.

>> No.10235517

>>10235471
>this is a waste of energy and time, it should only take your oven 10-20 minutes to get up to temp
You're heating the stone up. Depending on the thickness, it takes a while.

>> No.10235523

>>10235503
I used to believe this. Butthen I got a pizza stone and it changed my life. Direct fast heat into a pizza doesnt compare to just cooking and crisping up on a lower temp.

>> No.10235530

>>10232981
Not gonna lie, undercooked pizza is pretty good sometimes. You can roll it up like a pizza burrito.

>> No.10235553

>>10235523
Can I come around and try your pizza stone

>> No.10235606
File: 549 KB, 720x881, extra_virgin_pizza.png [View same] [iqdb] [saucenao] [google]
10235606

>put pizza stone in oven
>preheat oven
>once oven is preheated put pizza on stone (it will be hot as fuck so be careful)
>if frozen pizza follow directions on box, if homemade try 400 and take it out when it looks done
>pizza no longer undercooked
>crust nice and crunchy
You have to cook pizza really hot for best results, hotter than most home ovens can go, so to compensate for that you do what I just described with a pizza stone.
t. former pizza place wagecuck

>> No.10236377

>>10235553
Yes

>> No.10236385
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10236385

>>10232981
Try baking it

>> No.10237479

>>10236377
Where u @ bru

>> No.10237548

>>10232981
>Undercooked food
Are you Ja/ck/?

>> No.10237565

>>10232981
Cook it longer and cook it with the onion on it see the edges of the cheese those should be toasy and the dough should be darker like a dirty blonde color.

>> No.10237659

>>10232981
did you cook it at 130 degrees?

>> No.10237684

>>10232981
is this a meme? I haven't browsed /ck/ in a couple months. but lol

>> No.10237739

>>10233080
This is a completely legit strategy, as long as you can guarantee that it doesn't pose a fire hazard (which it definitely does in a lot of shitty kitchens in cookie-cutter homes where you have a badly-insulated oven right next to cheap plywood cabinets). Wood-fired ovens are usually around 800 F.

>> No.10237828

>>10232981

it looks so surreal

>> No.10237848

>>10235503
This sounds like a good way to catch your oven on fire

>> No.10237921

>>10237848
Please explain the reasoning behind this baseless claim.
I've done this dozens of times with at least five different ovens, and I never set anything on fire.

>> No.10237936

>>10237921
I mean if a even small pop of grease hits coil in an electric oven, it can catch fire.

I haven't had a gas oven since I was a kid, though, so I can't say whether the result would be the same.

>> No.10237957

>>10237936
All those ovens were electric, but none had an open coil in the bottom (or at the top for that matter).
You're forgetting that there's a whole baking sheet and parchment paper between the oven and your food.

>> No.10238050

>>10232998
Being horrendously overcooked is a really shitty meme.
That pizza looks like shit cause theres no red sauce on it; its cooked fine.

>> No.10238096

>>10238050
>its cooked fine.

lol, no it isn't, the crust hasn't even darkened.

>> No.10238163
File: 498 KB, 2000x1616, WIN_20170814_21_00_26_Pro.jpg [View same] [iqdb] [saucenao] [google]
10238163

learn to cook itdot >:)

>> No.10238191

jesus fuck i just threw up

>> No.10238226

>>10235517
shouldn't take a fuckin hour though m8

>> No.10238434

>>10238163
Looks good. I'm preheating my oven now and will be doing a sourdough (fermented 24 hours) crust with pepperoni, mushroom and black olive in a bit. I'll post a pic if the threads still up.

>> No.10238475

>>10232995
He said food not white American women.

>> No.10238482

>>10233046
Raw onions prevent colds you fucking nut.
>the more you know

>> No.10238498

>>10235503
Unless your oven has coils in the bottom, then don't.

>> No.10238506

>>10238050
>its cooked fine.
Nigga, i'd give you $100 to eat that crust and look me in the eye and tell me it's not fucking raw.

>> No.10238514

>>10238163
Like five peperiones, you learn how to cook.

>> No.10238517

>>10238506
>Nigga, i'd give you $100 to eat-
Done, ill eat anything for cash.

>> No.10238591

>>10238517
*unzips pants*
Heh, start gobbling!

>> No.10238720
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10238720

>>10238591
*bites your dick*

>> No.10238735

>>10238720
Nothing personal, kid

>> No.10238745

>>10232981
i hate cheese that is just barely melted

>> No.10238983
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10238983

>>10238745

>> No.10239049

>>10235461
How the fuck do you get the pizza onto the pizza stone without getting all the contents of the pizza on the pizza stone?

I got cheese and meatballs all over a pizza stone last time I tried to use it, and I can't clean it away because the stone is so porous.

Could I keep the pizza stone in a sheetpan, then lift the sheetpan out, then lift a pizza that lies on parchment paper on top of the pizza stone with the parchment paper in between and get the same effect?

>> No.10239087
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10239087

Kek. Sent it to my mom

>> No.10239115

>>10239087
Hearty fukken laff

>> No.10239118

>>10232981
Work with what you have. Call it "Adolf's Aryan Supreme" and it's perfect.

>> No.10239122

>>10239087
based mom

>> No.10239124

>>10239087
noice

>> No.10239126

>>10233368
That was the best thread on ck in years. So glad I was there for it.

>> No.10239131

>>10238514
There are clearly 10. Learn how to count, shit. You were 50% off, and that is a whole lot of off.

>> No.10239132

>>10239126
pls tell me it's archived

>> No.10239134

>>10232981
All seriousness OP, you cooked at way too low of a temperature. Most pizzerias run at 600, so have your oven at least 450

>> No.10239136

>>10239087
ask her what she's wearing

>> No.10239149

>>10239087
Ask your mom to send a picture of her feet. Plz post her feet.

>> No.10239150

>>10239149
>>10239136
Kek... nah

>> No.10239152

>>10239150
fucking fag

>> No.10239165

>>10239087
10/10

>> No.10239175
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10239175

>>10239152

>> No.10239185
File: 1.90 MB, 2576x1932, 20180304_183351.jpg [View same] [iqdb] [saucenao] [google]
10239185

>>10238163
Hate to say it but mine btfo all y'alls!

>> No.10239189

>>10239087
LOL, nice.

Also, I bet your mom is badass.

>> No.10239191
File: 1.12 MB, 2576x1932, 20180304_183906.jpg [View same] [iqdb] [saucenao] [google]
10239191

>>10239185
Crumb shot, notice the air pockets.

>> No.10239194

>>10239185
>>10239191
post the recipe if you're going to brag, nigger.

>> No.10239200

>>10232981
High temperature, shorter time.

A fresh baked pie takes about 7-10 minutes around 500 or so.

>> No.10239208

>>10239191
>>10239185
Unironically looks really good

>> No.10239216

>>10239189
She’s pretty based. Very redpilled

>> No.10239222

>>10239134
You are right, mostly. I don't know why (and its not just you) I keep seeing 450f around. I do mine at 550f and I get exactly what I want, no burning either. I've been too afraid to do the self cleaning lock break method to go higher, and really haven't felt the need because 550f does it just right - as soon as the cheese is bubbling and getting some brown spots all around, incidentally, the crust has just finished darkening and crisping. Ovens vary, though, sure. I use a gas oven.

>> No.10239232

>>10239185
>>10239191

Love it. Looks like the results I get too. Good call on mushrooms and olives.

>> No.10239331

>>10239194
>2 cups "00" flour
>1/2 tsp salt
>1/4 cup 100% hydration sourdough starter
>3/4 cup lukewarm water
>1 tsp olive oil

Mix until forms a ball. Rest 30 minutes. Knead 8 minutes. Form into a tight ball and place in olive oil coated bowl turning ball over until coated in olive oil. Cover with saran wrap and leave at room tdmp 4 hours. Place in refrig overnight and remove to room temp 3 hours ptior to baking. Preheat pizza stone on bottom middle rack to 550 F for one hour. Flatten, top and cook until cheese is bubbly and beginning to brown @ 13 minutes.

>> No.10239357

>>10239331
FUCKING NICE

How long have you been doing this? How long did i take you to perfect your method?

>> No.10239413

>>10239357
Thx. I've been working on it for @ 6 months. This is my best yet, but even the lesser ones have been good. Use my recipe as a base and jump in tweaking based on your oven, flour, starter and all the other variables. You'd be surprised how good a pizza a homecook can make.

>> No.10239567
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10239567

>>10239413
Thanks to you too. I've been baking home pizzas for years, but I really like some of your better methods above mine. Such as the sourdough starter. I have never done an overnight rest with such a menas. I do use the same temp as you, and various other prep points. But I don't take as much care with the dough as you, like with overnight set in the fridge.

Here is the last one I made.

>> No.10239649

>>10232998
Its medium rare you fucking savage
Its almost overcooked and ruined

>> No.10239655
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10239655

>>10239649

>> No.10240040

>>10235530
If this is you being honest, I'd prefer that you do lie.

>> No.10240207
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10240207

>>10238163
>>10239185
>>10239567

>> No.10240509
File: 348 KB, 1434x807, 20170827_223026_Richtone(HDR).jpg [View same] [iqdb] [saucenao] [google]
10240509

S-sometimes I make pizza too

>> No.10241692

>>10239049
My friend has a pizza stone, always sprinkles corn meal before putting pizza on

>> No.10241732

>>10241692
Or semolina.

>> No.10241891

>>10237957
That makes sense, then. My shitty apartment ovens have always had the open coil at top and bottom. Even the smallest contact of grease or paper will cause it to catch on fire.

>> No.10241911

>>10232981
Why does it look so surreal?

>> No.10241950
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10241950

>>10240509
yum