Make a pizza with me?

[Anonymous No.13371565]

Bread machine dough, discount general purpose flour.

Will continue if interest.

[Anonymous No.13371569]

>>13371565
For my first request, please add anchovies and lots of coconut cream.
Also, thinly slice some eggplant circles onto the top, to make up for the cheese.
You are making a dairy-free pizza aren't you?

[Anonymous No.13371574]

No thank you, we’re good

[Anonymous No.13371585]

>>13371569
Yes.
$.99 sauce, jazzed up with discount store Italian Seasoning and a lot of added granulated garlic.

Water added to hydrate dessicated shit-store spices, then will reduce.

[Anonymous No.13371597]

>>13371574
Yeah, it's almost not enough olive oil.
Just light OO, none of that evo stuff, she's gonna smoke as it is.

[Anonymous No.13371611]

>>13371565
>>13371585
maximum pleb.

[Anonymous No.13371631]

>>13371611
You don't like my re-used aluminum pan or my Goodwill skillet with the teflon sanded off the bottom?
>Why do people need fancy things?

Ok, we have the sauce about where we want it.

[Anonymous No.13371632]

truly sickening. do go on.

[Anonymous No.13371647]

>>13371631
cant wait to see the state of your cheese mate. oh the absolute state I cannot fucking wait

[Anonymous No.13371657]

>>13371632
Ok then,
About 90 minutes proofing on the counter, then deflate it. It has risen naturally to fill the pan.

[Anonymous No.13371690]

>>13371657
>deflate

You pleb nigger, you don’t let the air escape the dough because this way you won’t get an airy interior with a bubbly grain

[Anonymous No.13371696]

>>13371647
Me neither.

Throw some more $.99 Italian seasoning on the crust, start laying out $5/lb plastic-bag pepperoni.

[Anonymous No.13371708]

All these fags in this thread, pizza is already civilian slop. Muh sacred bread cheese noooo

[Anonymous No.13371710]

>>13371690
>you won’t get an airy interior with a bubbly grain
Yeah that would suck, let's hope it turns out.

Whoops, I'm bad at estimation.

[Anonymous No.13371755]

>>13371647
Here's the cheese.

Discount brand Mild Cheddar and Monterey Jack.
>8 oz bricks each
>$1.49/brick
>Andrew Diced about 1/3"

[Anonymous No.13371783]

>>13371755
And I'm fucking out. That looks fucking awful and it will taste awful.

[Anonymous No.13371789]

>>13371783
Yeah this is going to be a disaster.

Some leftover white onion to steep in that cheese grease.

[Anonymous No.13371815]

>>13371789
>pepperoni under the cheese

enjoy your braised pepperoni homo

[Anonymous No.13371838]

>>13371815
Think I'll finish off the toppings and sauce.

[Anonymous No.13371852]

>>13371838

this is gonna be a dank 'go 'za

[Anonymous No.13371863]

>>13371789
Christ just make lasagna next time that thing ain't pizza.

[Anonymous No.13371865]

>>13371838
Ok, 15-18 minutes at 475F

[Anonymous No.13371905]

>>13371838
post weight and ankle.

[Anonymous No.13371917]

>>13371815
i've had open sandwiches made in a toaster oven with the salami under the cheese. it's not so bad, really

[Anonymous No.13371929]

>ITT: the same Americans who get triggered when we say that their pizza is greasy as fuck with pools of fat.

[Anonymous No.13371962]

>>13371929
Ok, fresh out of the oven and still bubbling.
>omg looks soggy and greasy!

[Anonymous No.13371971]

>>13371962
maybe should have spread the sauce out a little better, I like the crispy pepperonis though

[Anonymous No.13371973]

>>13371863
Better give it 6 or 7 minutes to rest.

What's this? It seems to have released from the pan all by itself.
That's odd, where did all that grease go?
Maybe it's like a steak or roast, if you let it rest the juices go somewhere?

[Anonymous No.13371980]

>>13371973
the grease soaked into the crust

[Anonymous No.13371983]

>>13371971
Maybe the grease goes whereever all those socks go.

[Anonymous No.13371988]

>>13371973
Now cut a piece and let us see

[Anonymous No.13371989]

>>13371980
>the grease soaked into the crust
Yeah I guess the crust is going to be all soggy.
Bummer.

[Anonymous No.13371997]

>>13371989
Looks like a pile of shite. I bet you're a fat Yank.

[Anonymous No.13371998]

Stop being passive aggressive you lardass, we saw the copious amount of oil and the layers of pepperoni + mountains of cheese.

Don’t act like this shit isn’t a grase ball. Nobody said that it’s not good because I bet my ass that it’s tasty as fuck, but still unnecessary greasy as fuck with too much toppings.

[Anonymous No.13371999]

>>13371988
Sure thing Adolf.

[Anonymous No.13372002]

>>13371989
not necessarily. it might be crispy. guess you are about to find out. looks like a comfy trashy meal you'd eat with a hangover or as you're getting drunk

[Anonymous No.13372005]

>>13371998
I mean, where did the great go, guys?

[Anonymous No.13372008]

>>13371999
you know, for a guy with a pizza slicer I'm surprised what a shitty pizza chef you are

[Anonymous No.13372015]

>>13372002
Seems to have a nice crispy crust with soft, airy interior, and carmelize cheese all around, with tender pepperoni and self-basted onions in the middle, with cripy-tender pepperonis on top.

I mean, it seems.... well.... fucking perfect... but what do I know I'm a fat yank.

[Anonymous No.13372020]

>>13372005
Its in the crust or just in the melted cheese pile. I'm sure it tastes good, but don't pretend like there isn't a lot of fat on that slab. You might think you're good at making pizza, but you aren't a magician that can make grease disappear. Its there somewhere!

[Anonymous No.13372021]

>>13372005
The fat has solidified into the hardened cheese and crust

[Anonymous No.13372027]

>>13372015
Maybe take a picture without the baking sheet so we can see a decent picture without burned lights

[Anonymous No.13372030]

>>13372005
>great go
*grease

anyway wa la I'm fucking stuffed to the gills on 3 pieces

Thanks for insulting along.

[Anonymous No.13372039]

>>13372030
>3 pieces in 10 minutes

[Anonymous No.13372041]

>the grease pooling in the corners

[Anonymous No.13372063]

>>13372020
>>13372021
The cheese contained
>72g cheddar
>96g monterey
That's total brick.
I used ~ 5 servings of pepperonis
>65g fat 5 serv
Plus I added at least 6 or 7 tablespoons of OO and it's all in there, except for whatever smoked off.

So there's at least 250g of fat in there, or 8 ounces of pure lipids.

And it's all in there too kek

And it's fucking delicious.

[Anonymous No.13372064]

>>13371789
Why put diced carrots and turnips on a pizza?

[Anonymous No.13372072]

>>13372063
Well I'll tell you what that sounds like it tastes really good. I'm a sucker for making deep dish pizza with the same mentality

[Anonymous No.13372079]

thanks for the stream!

[Anonymous No.13372090]

Oh man I want some

[Anonymous No.13372099]

>>13372072
I learned about making pizza crust swim in olive oil back in the 80s in a 2-store chain of za/mexi/beer/pianohall joint.
There's a secret to all of this so that you get a nice fluffy but crispy crust, but I ain't telling, you can figure it out from my photos anyway.

It's a Detroit Pizza, 8-mile Trailer Park Edition

Total cost: ~$5.50.

[Anonymous No.13372132]

Man I gave up bread a few months ago, your thread brought back my cravings OP.
Good job.

[Anonymous No.13372162]

>>13372099
i too wish to be a pizza wiz.

[Anonymous No.13372184]

>>13372162
You insult me sir but I don't care b/c I'm glowing with comfort glows.

[Anonymous No.13372261]

>>13372039
fuck is that

[Anonymous No.13372346]

What the fuck OP.

[Anonymous No.13372595]

>>13372184
Based Detroit pizzamaker. I'm too lazy to make it myself so I just order it from Jets.

[Anonymous No.13373563]

God, I fucking love you drunken /ck/unts sometimes.

[Anonymous No.13373579]

>>13372064
Kek

[Anonymous No.13374615]

>>13371565
You can immediately tell from this picture that op knows what they are doing.

[Anonymous No.13374632]

>>13371565
that looks fucking disgusting anon
you are banned from italy

[Anonymous No.13374644]

>>13371999
strangely... your pizza turned out fine

wanna share your dough recipe?
I can figure out the rest

[pizza everyday No.13374645]

got pizza dough at the foodbank so i whipped this up in about 1:20 including cleanup and a little sitting around time.
dough free
moz free, blue cheese free, 4oz feta $1
sauce was a interesting batch i made the othe day. adding lots of olive oil helped. im still burning it, though
red onion, roasted red bellpepper, black olives, roasted clove of garlic was almost all free

[pizza everyday No.13374651]

cheese was sittinf there for about 25+min at 375, i figure it wouldve burned but it didnt

[Anonymous No.13374662]

>>13371657
Should let it slow rise in the fridge overnight. It’s going to be tasteless.

[Anonymous No.13374664]

Despite the greasiness it actually looks pretty good, I want some

[pizza everyday No.13374665]

>>13372099
i dont know jack shit about dough, tell me everything

[pizza everyday No.13374667]

and that pizza would probably be better with jalf as much cheese and unburnt pizza sauce as a dipping side.... is my opinion

one time me and two folks was talking, and the first says "i wish pizza had more cheese, 2nd person says "i wish pizza had more crust" and then i say "i wish pizza had more sauce" and i then realized pizza is perfect

[pizza everyday No.13374677]

why is a good east coast pizza $20 but a good west coast piza is $30?

[Anonymous No.13374720]

>>13374645
Nice vintage cast iron pan. Lots of aromatics lead to pools of water.
>>13374662
You are right but it's not tasteless at all. It would be better but only marginally so. I think b/c my bread machine gives it two rises, then I give another proof and punch down, it works. 24 hours would be past the point of diminishng returns but what do I know I'm a bakelet.
>>13374664
>>13374644
>>13372090
>>13372079
>>13373563
Thank you fine ladies/gents. The dough recipe is bread machine dough. I'm a bakelet.

[Anonymous No.13374721]

>>13374677
>why is a good east coast pizza $20 but a good west coast piza is $30?
Pretention comes at a 50% premium.

[Anonymous No.13374832]

>>13372015
Would eat/10 thanks OP fuck the haters

[Anonymous No.13374839]

>>13374720
thanks for sharing the recipe, and by the way that crust looks delicious. I always use a pizza stone but I think you've convinced me to try something new.

[Anonymous No.13374897]

>this thread
Do mutts really?