/ck/ - Food & Cooking

[Anonymous No.11571207]

I just had an epiphany. Any topping other than sauce and cheese ruins a pizza. Theres no better pizza than margherita

[Anonymous No.11571234]

You're absolutely correct but expect some serious autistic screeching from flyover losers whose entire conception of pizza comes from Domino's and Little Caesar's.

[Anonymous No.11571247]

High-quality imported canned tomatoes from Italy are so much better than sauce on pizza. One slice and you'll never go back. Overall, you're not wrong, tho I fucking need my shroomssometimes

[Anonymous No.11571328]

>>11571247
Why not just make sauce from those tomatoes? That's what I do.

[Anonymous No.11571343]

The basil is a topping but I agree. I will try it with anchovy sometimes but the classic is the best pizza.

[Anonymous No.11571355]

>>11571207
I agree, with the exception being anchovies. Pepperoni is for children, however.

[Anonymous No.11571359]

>>11571207
Margharita requires basil, salt and olive oil

[Anonymous No.11571364]

>>11571359
You could make a (very weak) case for basil counting as a topping, but olive oil and salt? That goes in the sauce.

[Anonymous No.11571372]

>>11571364
I'll give you salt, but the oil is a topping

[Anonymous No.11571385]

>>11571372
basil too
/thread

[Anonymous No.11571419]

i have taken the white pill

[Anonymous No.11571430]

>>11571419
please explain wtf is this

I have enjoyed potatoes on pizza before, but whats that, pork?

[Anonymous No.11571432]

Where is the pineapple?

[Anonymous No.11571443]

>>11571419
>>11571430
Probably japanese pizza

[Anonymous No.11571444]

>>11571432

[Anonymous No.11571460]

>>11571234
i just ordered dominos pizza because you're a nigger.

[Anonymous No.11571465]

>>11571460
what kind of pizza

[Anonymous No.11571468]

take the korea-pill

[Anonymous No.11571471]

>>11571465
thin, jalapeno, pepperoni, onion

[Anonymous No.11571479]

>>11571471
>succumb to gluttony
>order dominos
>don't get the stuffed crust

fag

[Anonymous No.11571480]

>>11571207
ah yes, for the bambino.
now, what will the adults have?

[Anonymous No.11571482]

>implying margherita has just sauce and cheese
even your fucking picture has something else OP you goddamn moron

[Anonymous No.11571483]

>>11571430
sausage, probably luganega
>>11571443
it's one of the most italian pizza

[Anonymous No.11571484]

>>11571471
disgusting

[Anonymous No.11571487]

>>11571479
lol i fucking hate stuffed crust.
i also got wings. mango whatever.

[Anonymous No.11571489]

>>11571207
A margherita with anchovies is actually the pinnacle

[Anonymous No.11571494]

>>11571247
Any brands you recommend? Do you import the tomatoes yourself?

[Anonymous No.11571495]

whats up with the deranged and anchovies ITT

[Anonymous No.11571508]

>he doesn't like garlic

[Anonymous No.11571512]

>>11571234
Thats because most people dont realize that pizza is not supposed to be the main course but merely an appetizer, cheese and tomato sauce is all you need if you dont want to fill up on just pizza (and even then it might be enough)

[Anonymous No.11571514]

>>11571495
What's your problem with anchovies?

[Anonymous No.11571517]

>>11571494
any san marzano

[Anonymous No.11571518]

Pickles on pizza are for advanced human beings only.

[Anonymous No.11571523]

>>11571514
no shit. anchovies are fucking good. now i wish i'd ordered them on mine.
>>11571518
advanced stages of autism

[Anonymous No.11571526]

>>11571460
Whoa bro, eating shitty pizza to spite some stranger on an anonymous imageboard. How will I ever recover?

[Anonymous No.11571527]

>>11571518
Gherkins go on sandwiches/burgers only

[Anonymous No.11571529]

>>11571523
Pickles, jalapenos, and capicola grant you passage to heaven if you eat them on pizza together.

[Anonymous No.11571538]

>>11571529
fuck it, i'll try it one day. if you promise i'll go to heaven.

[Anonymous No.11571549]

>>11571526
you poor dumb fuck. i ordered it immediately before i clicked the pizza link actually. i just wanted to call someone a nigger, nigger.
i will enjoy it while you cry in your stool

[Anonymous No.11571550]

>>11571538
yOU WILL, BUT HEAVEN ONLY HAS MILK AND HONEY AS PIZZA IS FOR MORTALS

[Anonymous No.11571552]

>>11571512
pizza is supposed to be the only course, at least in italy is a "piatto unico"

[Anonymous No.11571554]

>>11571207
PAPAroni definitely adds to a pizza but it does overpower almost all flavors

[Anonymous No.11571556]

>>11571552
>pizza is supposed to be the only course

So Dominos is the true pizzeria, since if you eat anything else but their large meat feast you will explode?

[Anonymous No.11571559]

>>11571538
There's a place around here that does shit like that and I tried that combo + roasted garlic and garlic pesto replacing the sauce. I had visions from the diarrhea it gave me and it was all worth it.

[Anonymous No.11571563]

>>11571549
>you poor dumb fuck
That's exactly how I refer to anyone who ever consumes Domino's "pizza."

[Anonymous No.11571572]

>>11571207
some garlic powder + onion powder & maybe some oregano and/or parma are perfect toppings IMO

[Anonymous No.11571577]

>>11571517
correct

[Anonymous No.11571591]

>>11571556
you aren't supposed to explode after a meal dude

[Anonymous No.11571596]

>>11571494
These are the cheapest San Marzanos you can get. They're just as good as the more expensive DOP ones. Just make sure it says on the can that they're from Italy. Because they also sell some that aren't Italian, and they're much worse.

[Anonymous No.11571674]

HOLY SHIT THAT WAS GOOD
i didn't get enough flats though. mostly drumettes.
i hope the leftovers go to a good cause.

[Anonymous No.11572057]

Can anyone *really* tell the difference between dough that has proofed for an hour vs. the overnight cold ferment method? Because I've tried it both ways and I can't.

[Anonymous No.11572074]

>>11572057
I can't even tell the difference between boredom and hunger

[Anonymous No.11572130]

>>11572074
Drink a tall ice cold glass of water. Wait 5 minutes. Still hungry? You are hungry.

[Anonymous No.11572153]

>>11571207
OP is right but since the format is so magnificient Ill take wathever is on it.
Debate me.
Hah you cant because im a shitty centrist.

[Anonymous No.11572165]

I'm getting into garlic chicken. Garlic base, chicken, sweetcorn and red onions, don't knock it til you try it you niggers

[Anonymous No.11572183]

>>11572165
That almost sounds like chicken chowder in a bread bowl. Heh, I'm sure it's pretty good if you're in the mood though.

[Anonymous No.11572189]

>>11572130
I stopped snacking and now eat 2 meals a day, works for me and i feel satiated when i eat.

[Anonymous No.11572248]

>>11572057
I notice a difference between 24 hour fermentation and 72 hours, but that's using sourdough starter.

[Anonymous No.11572255]

>>11571207
I tend to follow a rule: if I know a certain pizzeria makes an extremely good pizza, I tend to get a Margherita, or when available the fancier version of the Margherita (fancier because instead of generic tomato and mozzarella it uses some particular kind of tomato from some part of Italy and better mozzarella or even bufala). However if I know a pizzeria is good, but not amazing, (or I'm particularly hungry) I get something extravagant with a lot of toppings because I know it will still taste good. If I'm getting a generic pizza from a generic place, I'll probably get one of the classic pizza (like viennese, diavola, and so on) with few toppings because in these cases the low quality of the ingredients means that both too many and not enough toppings expose how bad their pizza is.

[Anonymous No.11572321]

>>11572248
Hmmm. I mean it has to be true I guess. So many people say it.
Although, now I'm wondering if maybe my problem is that I've only ever gone for an overnight ferment. One time I made dough intending to use it the next day, but I got really busy so it ended up sitting for 3 days. When I took it out to finally use it, there was an alcohol smell so I tossed it.

[Anonymous No.11572620]

>>11571596
God dammit. My store didn't have these so I got the Red Gold brand. I guess now I'll know for sure which one is better.

[Anonymous No.11572629]

>>11571207
>ruins
no
for example, anchovies or chopped tomatoes or sun-dried tomatoes. or all three

[Anonymous No.11572888]

What if you make your dough a bit too wide and folded the crust along the outside to make the crust part, but before you fold it sprinkle with fresh minced garlic and then after folding it you coat with a bit of olive oil and salt? Then bake it.

[Anonymous No.11572917]

100

[Anonymous No.11572930]

>>11572057
FUCK YES YOU CAN TELL and my regular customers complain when we get real busy and have to use dough that hasn't aged 2 days so they can tell too

[Anonymous No.11572949]

>>11572321
Never noticed an alcohol smell even with my starter which is going on 4 years old now.

[Anonymous No.11572958]

>>11572930
OK, so what is the difference? Taste? Texture?

[Anonymous No.11572962]

>>11572949
Yeah, it was almost a wine smell.

[Anonymous No.11572993]

>>11572958
texture for sure, the dough is more fluffy instead of dense, those little pockets of air being spread a bit farther makes all the difference and it looks better too when it rises

1 day doesn't cut it, 2-3 days for a real premium product and longer than that is just fine

[Anonymous No.11573014]

>>11571529
That sounds pretty good actually

[Anonymous No.11573047]

>>11572993
So, if I do ferment for 3 days but make a thin crust using a rolling pin would you say that ruins it? If so, how would you recommend I shape it to achieve a thin crust?

[Anonymous No.11573099]

>>11573047
it's still noticeable and necessary for thin crust, basically the difference between a nice airy bready texture vs something more dense

I don't use a rolling pin, I stretch the dough to be bigger than the screen and then I trim off and that makes a great thin crust, for a 16" pizza I trim it from 22oz down to about 16oz

yeah the rolling pin might be why you're not seeing as much of a difference, but there will still be a difference

[Anonymous No.11573110]

>>11571343
No pizza is complete without anchovy. OP is wrong. And I agree, that basil counts as a topping.

[Anonymous No.11573131]

>>11573099
Cool. Thx man. I'm going to have to watch some vids on how to stretch the dough.

[Anonymous No.11573148]

>>11573131
make sure that flour is high gluten

[Anonymous No.11573178]

>>11573148
Yeah I heard that, so I got some of that King Arthur stuff.

[Anonymous No.11573199]

high gluten muy importante, and it will make the dough a little more elastic which means fucking up and holding it wrong won't wreck your doughball before you even start

coat the doughball real good in flour

put that motherfucker on the table and flatten it from the inside outward, like you can put down the heel of your palm and just as you push your weight down on it just send the force outwards and roll your fingers down and spread them as you push down

don't get too hung up on that, it's easy, just kinda gently flattening and spreading it

now when you pick it up just remember that gravity is instantly going to start doing work so you're going to hold your fists up, use one fist to hold it and the other one to drag it over that fist, just keep going like that in a rhythm and let gravity do the work and the gentle dragging, keep going till it's a little bigger than you want and then trim the thick edge off and you've got a thin crust pizza

if it tears just keep going and when you lay it down just pinch that shit together easy peasy

[Anonymous No.11573214]

>>11573110
basil is a spice

[Anonymous No.11573220]

also you will have a little more control of the dough if it's cooler when you do it but it also might bubble more so if you've had trouble with thin spots you could try it with colder dough and just remember take your time, let gravity do work instead of actually pulling it apart

[Anonymous No.11573276]

>>11573199
Cool thx. Can't wait to try (in about 3 days lol)
>>11573214
They are talking about fresh basil leaves placed whole on top, not your McCormic shaker full of dried shit you bought for 99 cents you tendie-loving fuck
>>11573220
I'll keep that in mind, although I almost always use dough from the fridge that has been warming at room temp for about 30 min