/ck/ - Food & Cooking

[Anonymous No.20176279]

r8 my pizzas

[Anonymous No.20176280]

2

[Anonymous No.20176283]

3

[Anonymous No.20176286]

4

[Anonymous No.20176287]

Looks good. A little more green for me please :D

[Anonymous No.20176291]

do you just crumble mozzarella or is there more to the cheese game?

[Anonymous No.20176293]

>>20176279
Noice. Still working on getting my dough recipe right. But them be pretty 'zas.

[Anonymous No.20176295]

>>20176291
got a layer of parmigiano-reggiano below

[Anonymous No.20176307]

>>20176293
https://www.stadlermade.com/pizza-calculator/
this calculator and the videos of the guy who hosts this website absolutely changed ny pizza game. would recommend

[Anonymous No.20176324]

>>20176279
You can get better blisters if you keep the top of the dough balls the top of the pizzas.
>>20176307
Calbal is better imo.

[Anonymous No.20176325]

>>20176279
I literally can't fully rate it, cause yours is a "classic" pizza, and I've never ever had one of those

so pls, r8 it 4 me

[Anonymous No.20176327]

>>20176279
1 gets top score for being the most loyal to the classic pizza

[Anonymous No.20176331]

>>20176324

[Anonymous No.20176343]

>>20176279
need more basil and fresh tomatoes.

[Anonymous No.20176344]

>>20176324
thanks for the tip
will consider
>>20176325
i'd give myself a 7/10. it's good, very good even, however there's still room for improvement (see >>20176331)

[Anonymous No.20176348]

>>20176343
>fresh tomatoes on pidser
yuck

[Anonymous No.20176387]

>>20176279
drunk af right now but would eat pizza #2, overall 7/10

[Anonymous No.20176609]

>>20176279
they all look awesome op
>>20176348
>xe will never know the joy of having delicious sweet heirloom cherry tomatoes slightly charred on the pizza
ngmi

[Anonymous No.20176637]

>>20176609
They are really good on pizza

[Anonymous No.20176815]

>>20176279
Those are some nice pizzas anon do you make them in a regular oven? I'd love to be able to make something similar at home.

[Anonymous No.20176827]

>>20176815
usually for a neapolitan style pizza like that you need a wood fired oven, it needs crazy fuckin high heat. something like >650°F, most home ovens only get to ~550°F

[Anonymous No.20176883]

>>20176827
Deck temps in Neapolitan pizza ovens are 800f or more, air temp is 900 or more, what you said is far too low.

[Anonymous No.20176905]

>>20176827
while this does look like a wood or gas-fired oven, you can get some great results by using a baking steel and baking it over two or three times and adding toppings halfway through baking.

Unironic shill incoming, Ken Forkish' Elements of Pizza is great if you want to learn some nice techniques for baking at home

[Anonymous No.20177231]

>>20176883
damn. guess i should stick to the totinos

>>20176905
will keep this in mind for after i am not broke and about to enter uni in august

[Anonymous No.20177464]

>>20176279
6.5/10
>>20176280
7/10
>>20176283
6/10
>>20176286
8/10

[Anonymous No.20177466]

>>20176637
What kinda oven you use brudda?

[Anonymous No.20177604]

>>20177466
The bigger of the two pizzaparty gas ovens.

[Anonymous No.20177659]

>>20176279
very nice anon. It's not so common to see a good pizza on /ck/, the americans must be sleeping
The last one is slightly undercooked and it looks like you are really afraid of basil to cook, you wated too much time before putting it on pizza. The basil has to blend with the pizza a little bit

You shold post the cross section of the crust

[Anonymous No.20177714]

>>20176279
great job obviously dickhead. What kind of oven are you using? If it’s a normal oven and you’re getting these results you need to fill us in

[Anonymous No.20177735]

>>20177714
nvm saw your reply it wasn’t there earlier. do you think you could get similar results from a Gozney roccbox?

[Anonymous No.20177860]

>>20176279
Motherfucker now I'm hungry

[Anonymous No.20177874]

>>20176279
>>20176280
Some of the crust is flat and burnt
>>20176283
Not enough tomato
>>20176286
The best one, although could be cooked for a few more seconds

[Anonymous No.20178096]

>>20176279
>>20176280
>>20176283
>>20176286
>>20176331
>>20176637
Question.

Are you supposed to eat the parts that are burnt? I went to an expensive pizza place recently and they looked like that but I didn't eat the burnt parts

[Anonymous No.20178114]

>>20178096

[Anonymous No.20178129]

>>20178114
that would bother me if i wasn't anonymous

[Anonymous No.20178164]

>>20178096
Yes, you eat it.

[Anonymous No.20178183]

>>20178164
but it's burnt...

[Anonymous No.20178185]

>>20178183
YES, YOU EAT IT.

[Anonymous No.20178197]

>>20178185
Is it like a custom or something

[Anonymous No.20178211]

>>20178197
Do you eat smoked food or let foods get brown/black at all?
What do you think is going on there when there is any color change?

[Anonymous No.20178212]

>>20178211
maillard reaction is not the same as burnt

[Anonymous No.20178229]

>>20178212
What exactly do you think both of those things are on the chemical level?

[Anonymous No.20178659]

>>20176331
How?

[Anonymous No.20178669]

>>20178096
its actually delicious

pic related was me getting distracted while cooking
but i ate it anyway out of spite. it was in fact delicious - but yeah this is over the line, a bit loo much begins to taste burnt - but not so much as to not be delicious.

[Anonymous No.20178691]

>>20176279
very nice but you get much more flavor when you bury the basil leaves under a mix of olive oil (use greek, never italian), mozzarella and parmesan before cooking.
putting the leaves on top after cooking is like not browning your meat. or even worse: burning the basil because you were too lazy to cover it in oil/cheese. even most italian restaurants fuck this up

[Anonymous No.20178892]

>>20176279
>>20176280
>>20176283
>>20176286
>>20176331
>>20176637
>>20178669
>burnt shit
>no cheese
Here's what a proper pizza should look like you imbeciles.

[Anonymous No.20178940]

>>20178892
thats a no flavor cardboard crust nuked cheese pizza fail. fren

[Anonymous No.20179024]

>>20176279
How long do you proof them?

[Anonymous No.20179185]

i do pan pidzer

[Anonymous No.20179558]

>>20178892
That looks far worse than anything else in this thread, also niggers.

[Anonymous No.20180681]

>>20178892
based retard

[Anonymous No.20181153]

pizza good

[Anonymous No.20181280]

>>20176279
>>20176280
>>20176283
>>20176286
It took you 3 pizzas before you figured out you can put on toppings?

[Anonymous No.20181847]

>>20176279
3/10 good job mate.

[Anonymous No.20181848]

>>20176279
>>20176280
>>20176283
>>20176286
Gay bullshit to steal money from dumb liberals

[Anonymous No.20181850]

>>20181153
Look at those disgusting fat arms what a slob

[Anonymous No.20181878]

>>20176324
>if you keep the top of the dough balls the top of the pizzas
what does this mean?

[Anonymous No.20182518]

>>20181878
When you have a dough ball one side is facing the air, not the surface it rests on.
While stretching the dough you make sure that the top side of the dough ball is the side of the dough you put your sauce and toppings on.
How is this not evident by the sentence to you is beyond me.

[Anonymous No.20183040]

>>20182518
not being able to write nor communicate clearly is no excuse to be an asshole, asshole.

also, meh tier advice.

[Anonymous No.20183067]

>>20179185
looks gud

[Anonymous No.20183667]

>>20178892
>Oh God, the grease pooling on top, the burnt under carriage, the dirty brown Sicilians hand
>It even has burnt roaches on top
truly the best New York has to offer

[Anonymous No.20183676]

>>20178892
>Oh God, the grease pooling on top, the burnt under carriage, the dirty brown Sicilians hand
>It even has burnt roaches on top
truly the best New York has to offer

[Anonymous No.20184295]

>>20181850
good pizza

[Anonymous No.20184388]

>>20183040
>keep the top of the dough ball the top of the pizza
>too hard to grasp
You are retarded and the advice comes from Italian pizza makers, whom likely know more about you than the subject.

[Anonymous No.20184418]

What dough recipe do you guys use? Mine never comes out fluffy and chewy. It always ends up more like frozen pizza crust.

[Anonymous No.20184634]

>>20178892
tsmt, haters will say it's bad but this is the best composition. Could use a bit more cheese though.

[Anonymous No.20184673]

>>20184388
bro if you cant write because ESL, its ok.
i speak a little italian so you can try again.

[Anonymous No.20184710]

first pizza out of the APO, how’s it look?

[Anonymous No.20184732]

>>20184710
samefag, I know the crust should’ve been done more I will move my oven rack up next time. I don’t have a baking steel for it yet so it was just done in a cast iron. Overall I was really impressed, I don’t think I’ll be buying a pizza oven as this is good enough for me (err, it will be once I dial it in). I know I won’t get leoparding like from a 900F oven, but for now that’s fine. Maybe if/when I’m a homeowner I can dabble in such luxuries

[Anonymous No.20184736]

>>20184418
Ken forkish’s

[Anonymous No.20184751]

>>20184736
ken's got like a whole pizza book of recipes

[Anonymous No.20184806]

>>20184751
yeah, and?

[Anonymous No.20184812]

>>20184806
theyre all different.
was i speaking italian?

[Anonymous No.20184881]

>>20176279
>>20176280
god i wish i had a pizza oven to make the crust nice and crispy crusty like that

[Anonymous No.20184913]

>>20184881
550 home oven with a steel or a ceramic works p darn good. heat the oven up to 550 (high as mine goes). once its at temp, start gettign the ingredients together. turn the broiler on for a bit to give the stone extra heat while shaping the pie. Add sauce only and slide in the oven, setting the heat about 535F. Cook til the pie is easy to slide around, less than 5 minutes maybe? pull out, set the broiler on, add toppings and put the whole thing under the broiler til the flour smells cooked and like delicious popcorn and youve got the color you want. this allows you to cook the crust well without nuking the cheese to shit. works pretty darn good. sunds like an effort, but its not. its just that you have to pay attention while youre cooking for say 8 minutes or whatever.
of course ye, maybe ill get a pizza oven but for now this works

[Anonymous No.20184921]

>>20176279
>>20176280
Did you run out of cheese or something and why did you put leaves on it? Was this baked outside during the fall season?

[Anonymous No.20184923]

>>20176279
three bananas out of four stars

[Anonymous No.20184927]

>>20176279
5/10
>>20176280
6/10
>>20176283
6/10
>>20176286
7/10

[Anonymous No.20185004]

>>20184927
>highest rating for topping density, not taking into account OP's very poor pie rotating skills

[Anonymous No.20185479]

>>20181850
Made for Big Architect Cock

[Anonymous No.20185580]

>>20176279
>>20176280
>>20176283
>>20176286
a little more generosity with your sauce, and these are stellar pizzas anon

[Anonymous No.20185594]

>>20181153
>>20184295
>tfw no plump spoiled brat jewish food lover gf
why live

[Anonymous No.20185598]

>>20181850
a little arm chub is sexy on a woman, sorry that you dont get it

[Anonymous No.20185729]

>>20184418
salt, water, flour, yeast. like 210 grams of water to 300g flour. also maybe throw like 15g olive oil in there. maybe you are just making your dough too thin, or is your oven not hot enough??
>>20184710
i think it looks fucking good despite the crust. really doesnt look like you coooked it in cast iron, you should do the same recipe but bring the cheese and everything all the way to the edge and make it a true pan pizza

[Anonymous No.20186002]

>>20185729
I could try making the dough a bit thicker and the oven is as hot as it gets at 550.

[Anonymous No.20186191]

>>20184710
Honestly the crust looks really nice and soft. How does it feel?

[Anonymous No.20186205]

>>20178892
>>20176279
Nice try op, but it looks bland as fuck

[Anonymous No.20186215]

>that feel when i finally found a good gluten free crust.
I missed pizza so much....

[Anonymous No.20186250]

>>20176279
>>20176280
>>20176283
>>20176286
italian cook here. they look great. just don't fall into the meme of thinking neapolitan pizza is the best as even here in italy it's a meme outside of napoli

[Anonymous No.20186268]

>>20186250
neapolitan pizza crust is objectively the best. whatever toppings you choose is a different subject but the crust (dough) makes the pizza and neapolitan is like two tiers above everything else

[Anonymous No.20186294]

>>20186268
you can use the same hydrated dough for pizza in teglia. which is better imho

[Anonymous No.20186491]

>>20185729
I was having trouble flipping the pizza into the pan. I was just using floured cardboard since my friend has my peel. But we’re not friends anymore so it’d be weird to ask for it back, and I don’t want to buy another one when I already have one. When my steel gets here it’ll look better

[Anonymous No.20186522]

>>20186268
Nah, pizza is better up north. Particularly in and around Verona. Avoid the tourist traps obviously.

[Anonymous No.20186538]

>>20176279
>>20176280
>>20176283
>>20176286
looking real bussin', 10/10 would devour

[Anonymous No.20186542]

>>20186205
American pizza is fucking disgusting. Here in sweden american pizza has never taken off since nobody likes it, it's always worse than the local option.

[Anonymous No.20186579]

>>20186542
You swedes couldn't handle the Pizza Hut Cheeseburger stuffed pizza

[Anonymous No.20186685]

>>20186205
>we all know which one tastes better
>picture is fucking domino's
LMAO

[Anonymous No.20187539]

>>20186191
It felt amazing. It was the best pizza I’d had in a long time. Btw it was a pesto cream sauce, mozz, prosciutto, goat cheese and berry jam (the latter two applied after the oven). Normally we use momma lils peppers too

[Anonymous No.20187740]

>>20184812
Well, feel free to read some and find one that suits you. Is that so hard? They all work well

[Anonymous No.20187800]

>>20184710
someone please r8

[Anonymous No.20187830]

>>20185594
eat pizza

[Anonymous No.20188302]

>>20187740
wow your mom really raised you poorly

[Anonymous No.20188582]

>>20176279
This goes for all your pictures, they all look really good. Kinda look like artisan pizzeria pictures trying to emulate Italian pizzas. Really good anon, I would definitely try.

[Anonymous No.20188880]

>>20186491
what are you flipping it into the pan for? i just put my dough ball into my pan and spread it out from there. oil the pan first though

[Anonymous No.20188914]

>>20184295
>>20181153
sauce on this tasty gourmande?

[Anonymous No.20189165]

>>20188880
double pan crust, son

[Anonymous No.20189185]

>>20176279
Quick pizza q, if I have a gas oven with a grill option, would I be better cooking at gas mark 8 (around 400f) or setting the grill to max and closing the door?

[Anonymous No.20189194]

>>20178669
a little charring is good but that is ruined

[Anonymous No.20189201]

>>20178892
bottom is burnt, looks terrible tbqh.
I'm generally not a fan of OP's style of doing cheese and sauce but the dough and cooking is far superior to your pic.

[Anonymous No.20189218]

rate my roni' zza

i use a baking stone and the dough has been resting for a day
don't feel like buying pizza outside anymore desu, making the dough isn't even that much work

[Anonymous No.20189226]

Is cheese very expensive in your country?

[Anonymous No.20189233]

>>20189218
sneed

[Anonymous No.20189240]

>>20189233
Very nice

[Anonymous No.20189247]

>>20189226
I mean the mozzarella I imported (Fior di Latte) cost about 9 bucks for half a kilo. Neither expensive nor cheap. Neapolitan pizza just doesn't have that much cheese on it.

[Anonymous No.20189271]

>>20176279
Looks great but you can see that the tomato sauce reduced during cooking and it's missing in some spots
Solution number 1: put more sauce
Solution number 2: cook the sauce before putting it on pizza so it's already reduced

[Anonymous No.20189422]

I got a new baking steel the other day after my pizza stone broke in half, before doing a 'zza with fresh dough I decided to do a trial run with a frozen pizza just to see how things reacted compared to my pizza stone I was previously using and used to.

First attempt using identical cooking settings to what I would use on my pizza stone (550F preheat for 1 hour, bake at 400F for 15 minutes) ended up burnt, not massively, but a bit.
So I did a second attempt for lunch today but went for a 500F preheat for 1 hour, 400F bake for 13 minutes, and then 2-3 minutes with the Broiler on to brown the cheese and crisp the pepps at the end. This second attempt was much better, no burnt bottom.

[Anonymous No.20189426]

>>20189422
Here is the 2nd attempt pic

[Anonymous No.20190126]

>>20186205
Right looks like it has cancer.

[Anonymous No.20190242]

[Anonymous No.20190593]

I just got a pizza steel & was planning to make pizza for the first time but I'm a bit overwhelmed when it comes to the dough recipes, first off is it worth going out of my way to get special flour (either bread flour or even 00 flour) over all purpose and what is the best dough recipe for a classic light topping thin crust pizza for home cooks?

Do I just go with the calbal calculator some other anon recommended earlier?

[Anonymous No.20190636]

>>20190593
the most important thing when it comes to pizza flour is the protein %. it shouldn't be less than 12%. ideally 13% or more and it should be type 00 flour at the same time but none of this will matter that much for your first pizza because it won't be perfect by means anyway so it depends how much you want to spend to practice. high protein is easier to work with though

[Anonymous No.20190694]

>>20190636
I was asking because if all purpose flour is 99% of the way there, it doesn't make sense to have another bag of flour knocking around in a cupboard. I can't imagine it'll be drastically more expensive unless I have to order it online or god forbid even import it

I live in a pretty small Canadian town so might be kind of hard if the flour isn't carried pretty universally but I'll keep an eye on the protein percentage, thanks anon

[Anonymous No.20190779]

>>20190694
I'm not sure if the protein % will be written on the package like it is in europe but if it is check out all the flour at your store. sometimes even cheap flour has lots of protein, it's just not type 00.

I wouldn't worry about it too much as a beginner but the good flour is definitely easier to work with especially at higher hydration %. don't aim too high on your first attempts, it will be more difficult to handle the dough.
if you meant this calculator yea it's really helpful
https://www.youtube.com/watch?v=HkXojFU_LrE

[Anonymous No.20190868]

>>20190779
someone posted that one here >>20176307 and someone suggested calbal as a better option here >>20176324
I found it through google
It apparently has some "master recipes" that have some stats prefilled which is nice

I'm pretty much as beginner as it goes, I'm just going off what other anons ITT said

[Anonymous No.20190937]

>>20189194
its says 'distracted while cooking ate it anyway'
still delicious.
deal with it.

[Anonymous No.20191287]

>>20190593
Calbal is primarily for high temp ovens, so keep that in mind.
Honestly if you're just learning please check out pizzamaking.com, it's a great resource no matter what type of pizza you want to make.

[Anonymous No.20191359]

my gf wouldn’t let it cook longer

[Anonymous No.20191429]

>>20176279
>>20176280
>>20176283
>>20176286
Good home made stuff
>>20176331
Pretty good. I make pizzas at home too. I cook them in the American style, I might do neapolitan style one day.
>>20179185
Wow
>>20184710
The dough is a bit raw. It seems you are going for the no burn and "aldente" style. Maybe 5 to 10 more minutes in the oven, it might not be "aldente" though.
>>20186205
Unironically, a home made neapolitan pizza by an anon is more satisfying than a mcpizza.
>>20186268
>the crust (dough) makes the pizza
My dad would say this
>>20189233
I like your pizzas guys I havent photographed any of my pizzas. I really want to show you mine.
>>20189422
>>20189426
This reminds me of dad trying to make pizza for me, the first time was soaked in tasty cheese oil so the base was semi fried. It was a mess but the taste was so good, I can still remember that taste. He improved his pizza over the years and I would be so happy when my dad would make me a pizza.
>>20190242
The cheese is definitely mozzarella. Looks like chicken, pepperoni, capsicum, red/spanish onion and jalapenos. I never tried a chicken and pepperoni pizza, chicken and bacon yes. Interesting.
>>20191359
Prosciutto, fetta cheese, mozzerella and...pesto? Just put it in the oven bro a little longer. Is she trying to make a supermarket pizza?

[Anonymous No.20191595]

>>20186268
Yeah, if you like a floppy, chewy mess. Don't get me wrong, Neopolitan is okay if it's done right. But, it gets absolutely BTFO'd by really good NY, NJ or new haven pizza. It's not even a competition.

[Anonymous No.20191616]

>>20191429
imagine writing all this just to try to make your dad mad

[Anonymous No.20191618]

>>20191359
next time ask her to mansplain her rational to you for undercooking the crust.

[Anonymous No.20191627]

>>20191616
He found the first pizza attempt funny because while it was messy it was quite delicious. We still joked about it.

[Anonymous No.20192079]

>>20191287
>Calbal is primarily for high temp ovens, so keep that in mind.
>Honestly if you're just learning please check out pizzamaking.com, it's a great resource no matter what type of pizza you want to make.
aite I'll give that a shot then

It's honestly crazy to me how many calculators there are for this, while looking into calbal I came across this thread https://www.pizzamaking.com/forum/index.php?topic=59104.0

[Anonymous No.20192846]

>>20189233
looks delish anon. would take this over dominos / pizza hut any day of th week

[Anonymous No.20192860]

>>20176279
Pretentious redditslop, like all non-American style pizza.

[Anonymous No.20192885]

>>20192860
What about it is pretentious? The ingredients you need? Sorry for not having high fructose corn syrup in my sauce you lardass. Also, I don't like over excessive grease on my food. I genuinely think it tastes better.
Don't get me wrong NY Pizza is great 'n all but the Neapolitans are simply doing it better.

[Anonymous No.20192890]

>>20192885
>it's better because it's light and authentic!
Pure reddit. Post a picture of your wrist.

[Anonymous No.20192891]

>>20192890
>Everything I don't like is reddit

[Anonymous No.20192894]

>>20192891
Everything pretentious is.

[Anonymous No.20192921]

>>20178096
Pls be joking

[Anonymous No.20192933]

>traditionalist pizza eaters like eating charcoal
There you have it, folks. They're tasteless bourgeois queers.

[Anonymous No.20192942]

>>20192079
Pizzamaking is a great website, that's where I learned how to make pizza from myself actually.

[Anonymous No.20192975]

Rate mine

[Anonymous No.20192993]

>>20178096
There are no burnt bits there.
>>20178669
This is burnt.

[Anonymous No.20193067]

>>20192942
Is there a specific recipe you would recommend for a starter? Do I just go with Lehmann's?
https://www.pizzamaking.com/lehmann-nystyle.php

[Anonymous No.20193083]

>>20178892
Ah yes ultraprocessed poison, that's the good stuff

[Anonymous No.20193200]

>>20192860
The culinary aspect of your life must be horrendously depressing if you consider a basic homemade pizza pretentious.

[Anonymous No.20193240]

>>20192975
if you don't want to eat the crust then it's bad/10

[Anonymous No.20193317]

>>20192993
oh, what's the difference? they both look the same just one has more wide spread black

[Anonymous No.20193413]

>>20193317
leoparding is normal, half the pizza being one giant black spot is not normal

[Anonymous No.20193419]

>>20193413
I had no idea

I now understand why people got mad at me, thanks so much!!! I thought any black meant burnt

[Anonymous No.20193425]

>>20193067
I have an outdoor oven for pizza, I havent tried their ny style recipes, but I have looked at many of them, I think it would be fine to try what you linked.

[Anonymous No.20193471]

>>20193317
>>20193413
good pizzerias cut off burnt bits on the sides when it's a little too much but this is not salvageable

[Anonymous No.20194106]

>>20176279
Very similar to my 'za

[Anonymous No.20194212]

>>20192975
bad crust/10 - fr looks too dense and not well cooked

>>20192942
looks fantastic

[Anonymous No.20194221]

>>20193471
its not 'restaurant salvage' yeah it burnt - but it was still delicious!!
>>20193317
its very clearly different - sections are burnt vs a slight peppering of bits being over cooked while getting the whole to just the right color and crispness

[Anonymous No.20194224]

>>20192993
dont be silly of course there is - just not enough to impact flavor or presentation

[Anonymous No.20194517]

my neapolitan take

[Anonymous No.20194528]

>>20176279
>>20176280
>>20176283
>>20176286
what the fuck anon these are amzing

I would eat the everloving shit out of 1 and 2

[Anonymous No.20194725]

>>20178892
Based. Americans perfected pizza.

[Anonymous No.20195138]

>>20194517
looking good, but try putting on less toppings next time around.

[Anonymous No.20195172]

>>20176279
>>20176280
3/10 - Buy a fucking grater and stop burning your shit. Then you can figure out toppings.

>>20176283
4/10 - you can use a fork to prevent bubbling

>>20176286
6/10

>>20176331
4/10 - burnt to shit, inexperienced with how much crust rises, dried out precut pepperoni

>>20176637
Disqualifying this one entirely.

>>20178669
>>20178892
0/10 - straight in the trash

>>20179185
9/10 - not my preferred toppings

>>20184710
You need supervision.

>>20189233
8/10 - I think you need a little oil in your dough or at least coat it lightly when rising.

>>20189422
>preheat at 550 to bake at 400
You also need supervision.

>>20190242
8/10

>>20191359
I would report you for this if mods were better.

>>20192942
4/10

>>20194106
4/10

>>20194517
1/10 - Simultaneously not done and burnt.

[Anonymous No.20195178]

>>20195172
>You also need supervision.
It's a precooked frozen pizza, with fresh dough I'd be cooking at 550f the whole time, there would be no need to turn it down.

[Anonymous No.20195183]

>>20195172
thank you for the elaboration of your irrelevance

[Anonymous No.20195247]

Why is there cheese only covering only part of the pizza? Almost any pizza from delivery or a restaurant will cover the whole pizza in cheese, although I don’t know if you have to order the pizza with extra cheese to get it fully covered. It looks good, well cooked and seasoned, and I also only like cheese on my pizzas, it’a the way I’ve had it since I was a young boy and I tend to stick to the tried and true traditional recipes, but I would take the spinach off the pizza if you gave me a slice. But you did a really good job cooking it and not adding too many toppings.

[Anonymous No.20195306]

>>20195247
>I would take the spinach off the pizza if you gave me a slice
your level of italianpizzapilled is subzerous,
1. know that's basil
2. know that basil + tomato and cheese is a match made in heaven
3. try a caresce salad some day when you spot a proper italian place
4. try red pesto/pesto rosso

[Anonymous No.20195307]

>>20195306
>4. try red pesto/pesto rosso
* disclaimer, store bought pesto rosso is not it, that's trash
>3. try a caresce salad
* capresce

[Anonymous No.20195382]

>>20176279
Italian food literally looks like a open wound and worms how on earth do people enjoy this jewish cusine

[Anonymous No.20195464]

Is it bad to use filtered tap water for pizza dough? Tap water here is pretty bad, so I installed a filter and drink that exclusively, I'm not sure if that messes with the ph values or the mineral content of the water which would result in a worse pizza. Gonna get some bottled water for my first try but was wondering if I should bother for the next times

[Anonymous No.20195466]

>>20195306
Hmm well that’s unexpected. I was convinced it was spinach haha, regardless I don’t like vegetables or meats of any kind on my pizzas or the stuffed crust pizza from Pizza Hut. I am all for the traditional recipes, but when I say traditional, I mean traditional to what I’ve eaten, not necessarily another cultures traditional recipes, because I believe that our taste in food has a genetic basis. What might taste good to an Italian or a person of Italian heritage likely won’t taste good to me, a person of largely German and British ancestry. Now because my mother and father would purchase pizzas for family dinners on Friday nights occasionally, I have grown to enjoy the taste of a good plain cheese pizza with sauce, and an added ingredient to make it taste more like my mothers cooking: a small amount of black pepper. But I have not adapted to the Italian cuisine so much that I would enjoy Italian vegetables and herbs like basil and red pesto.

[Anonymous No.20195470]

>>20176279
Looks excellent but I prefer a bit more tomato sauce

[Anonymous No.20195471]

>>20195466
I hate vegetables too, anon
basil on pizza is pretty good, don't blast it till you try it

[Anonymous No.20195480]

>>20195471
Well no pizza place that my family had ordered from ever places any kind of Italian basil on their plain cheese pizza. Perhaps if I were to ever live in Italy I would be able to try it and understand the Italian traditional recipes.

[Anonymous No.20195494]

>>20195480
fair enough, I wouldn't go out of your way to buy it to put on the pizza to try it yourself, I'm just saying if you ever went to an Italian place & it's on there, give it a try before you take it off

[Anonymous No.20195511]

>>20195464
any water that doesn't inhibit the yeast is fine. the biggest 'problem' with tap water is chlorine, but even then it works fine.

[Anonymous No.20195517]

>>20176279
Very good! You might want to brush the crust in butter to help prevent the burning. The cheese distribution is a bit rough. Overall, tasty, would eat.

[Anonymous No.20195521]

>>20195480
When I went to Rome, no one put fresh basil on their pizzas. Maybe I only went to weird places, but it seemed like the new margherita pizza is like a neo-traditionalist thing

[Anonymous No.20195539]

>>20195521
It is very surprising to see people playing with the traditional recipe of a cheese pizza. I may only be 25 years old but my parents and I ate at a variety of pizza restaurants growing up and still do occasionally and never have I seen what is considered a traditional cheese pizza have an extra ingredient to make it more “traditional” supposedly.

[Anonymous No.20195548]

>>20195521
You will most likely need to go to Naples to have OP's style of pizza. Even in other parts of Italy, the American kind of pizza is more popular

[Anonymous No.20195559]

>>20195466
basil is somehow similar to a spice 2bh, I recommend you to try it some day

[Anonymous No.20195565]

>>20195172
Your pizza looks worse than most of the ones you rated.

[Anonymous No.20195597]

>>20177464
Found the American

[Anonymous No.20195618]

>>20195548
Ah, I suppose that makes sense

[Anonymous No.20195628]

Is there a name for this type of pizza aside from ‘classic’? I’m not sure how to ask for it or how to look it up near me.

[Anonymous No.20195633]

>>20176279
op here. made some more pies
put some basil on before cooking now
more sauce
bit more cheese
crust still isnt perfect. still new to this style of pizza
5

[Anonymous No.20195638]

6

[Anonymous No.20195642]

7

[Anonymous No.20195646]

>>20195633
What inspired you to put this basil on the pizza and have less cheese than normal on the pizza if I can ask?

[Anonymous No.20195651]

>>20195628
it's referred to as neapolitan pizza

[Anonymous No.20195674]

>>20195646
i don't see this as "less cheese", it's pretty much perfect for this style of pizza. i feel like many pizza places put on too much cheese. to a point where you can't appreciate the other parts that make a pizza
the basil gives it a really fresh and herby taste, which i like.

[Anonymous No.20195695]

>20195633
>put some basil on before cooking now
you forgot the most important part>>20178691

[Anonymous No.20195699]

>>20195695
>>20195633

[Anonymous No.20195705]

>>20195695
oh yeah. covered the leafs in olive oil but forgot the parmesan. oh well, will do that next week i guess

[Anonymous No.20195835]

>>20176279
OP, your pizzas are looking good.
I'm not surprised at all that the amerimutts on this board don't understand what a pizza actually looks like
I'd be happy to turn up to a friend's house and eat that pizza

[Anonymous No.20195894]

>>20195633
>>20195638
>>20195642
Nice!

[Anonymous No.20195986]

>>20195633
>>20195638
>>20195642
me & gf making some dough for the first time to make a piz tomorrow, we think it looks great anon

How do you do the cheese for pizzas like these by the way, I imagine if you just grate it all over you end up with a more NY style, do you use softer cheese so you can tear off pieces & spread them around like this or do you just break off chunks of the low moisture as well?

[Anonymous No.20195990]

>>20195651
Thanks

[Anonymous No.20196008]

>>20195986
i used a special low moisture mozzarella i had imported from italy (fior di latte). it's made of cow's milk and is best use for pizza. i do not tear it apart but rather cut it into small cubes. if you tear it apart, it'll look like kind of bad. but that's a personal preference of mine.

[Anonymous No.20196022]

>>20196008
it'll look kind of bad*

[Anonymous No.20196319]

>>20176279
>>20176280
>>20176283
>>20176286
looks tasty anon, now i'm craving some za

[Anonymous No.20196400]

>>20176279
get me pregnant

[Anonymous No.20196505]

>>20196400
can you get pregnant?

[Anonymous No.20196621]

>>20195172
That's a lot of shit opinions for someone who didn't post their own pizza.

[Anonymous No.20196654]

>>20196505
for those pizzas I can

[Anonymous No.20196730]

>>20176279
>>20176280
9,5/10

>>20176283
>>20176286
yuck, imagine contaminating your pizza with swine flesh

[Anonymous No.20196824]

>>20195247
you give some space to taste the sauce - also some mozz is rather wet and you dont want moistur pooling - but most pizza shops use low moisture mozz, but still. and not every pie needs to be a cheese cluster fuck

[Anonymous No.20196833]

>>20195986
Lombardis uses slices

[Anonymous No.20197311]

>>20176279
10

[Anonymous No.20197746]

>>20191595
Is there a name for neopolitan style crust pizza but with loaded up toppings like bbq chicken jalepeno? Thats the kinda stuff I like and what I make at home

[Anonymous No.20197970]

>>20197746
just called it a neapolitan pie - the beauty of them, once the pizzalets' minds expand is the beauty of each individual part and how they come together.

[Anonymous No.20198094]

i do a few pies maybe once a month with friend who only like plain. They come out pretty darn good. maybe its time to invest in a pizza oven. I tend to go for a more rustic vibe. maybe i should up the moisture in my dough? crust comes out great, i just like some color on it.

[Anonymous No.20198603]

try making a basil herb oil. its easy just basil with stems and oil in a blender then strained. looks really bright and beautiful and really brightens the flavor and look of anything

[Anonymous No.20198691]

>>20198603
I do this but with hemp.
No, I'm not a dude weeder. I just like the way it smells and tastes and it grows by itself out back because there are hemp seeds in the food I buy for my birds. I assume it's low THC because those seeds would be from plants cultivated for seeds rather than for getting high.

[Anonymous No.20198883]

>>20198691
yeah you absolutely do not want to smoke ditch weed. pizza looks great btw

[Anonymous No.20199622]

>>20195835
nta
will you be my friend? i dont have any. i can make pizza too!

[Anonymous No.20200637]

Rate my first pizza attempt, anons

[Anonymous No.20200640]

>>20200637

[Anonymous No.20200647]

>>20200637
hows the crust when you bite it? is the outside thin and crispy or thick ?

overall loks good - but slightly overcooked on the cheese for my taste

[Anonymous No.20200659]

>>20200647
the bottom is thin and the outside is airy & a little chewy, I think it's nice.
Has a few large bubbles which you can't really see in this pic but hey

>overall loks good - but slightly overcooked on the cheese for my taste
It was hard to look through the oven door, I opened it too much early on & didn't want to open it too much after so it was hard to keep an eye on it.

[Anonymous No.20200758]

>>20200659
looks like good eats m8

[Anonymous No.20200770]

>>20200637
would, but then again im the kind of guy who eats the pizza crusts people leave inside the box

[Anonymous No.20200777]

>>20200770
Girlfriend said she used to go around in school cafeteria & ask people for the crusts they didn't eat

[Anonymous No.20200781]

>>20200777
shes a keeper

[Anonymous No.20200792]

>>20200777
shes the one

[Anonymous No.20200798]

[Anonymous No.20200801]

>>20200798
Are you eating a salad my guy?

[Anonymous No.20200856]

I've made maybe 300 over 8 years.

[Anonymous No.20200882]

- 1 +3/4 C water microwave 1 minute
Pour in bowl with
- 1-2TBSP yeast, (buy the large package not the individual; should last a year)
- 1TBSP sugar
Leave 10 minutes, should foam some but doesn't matter if it doesn't seem to.
Add:
- 4TBSP of oil
- 1-2 TBSP basil/oregano
- 1 tsp garlic powder/onion powder
- 1/2 C whole milk
Stir in 1C flour.
Stir in 2nd 1C flour.
Stir in 3rd 1C flour.
- Stir in flour until you can reasonably handle dough without it all sticking to you more than itself, should be around another 1C +- 1/2. I don't actually measure any of these ingredients when I do it.
- Fold dough from outsides into center going around in circles until you get rid of all the floury feel and lumps.
- Drizzle small amount of oil over dough, roll around bowl to coat it, cover with damp hand towel.
- Come back in an hour and punch it all down to get rid of air bubbles.
- After at least 1/2 an hour preheat oven to 480F.
- Cut dough in half, store half in closed container in fridge. (I usually use it a week later)
- Put dough ball into 14" round baking sheet and spread to edges. (This is difficult to fuck up with a baking sheet)
- Poke with fork just enough to prevent large air pockets ballooning and displacing ingredients
- Add sauce.
- Slice pepperoni thin and cover entire surface.
- Grate 1/2 lb pizza mozzarella over the pizza, spread out to sides (should be easy with pepperoni layer and it not all stuck in sauce). Keep it thinner toward the middle as it will tend to concentrate there when melting.
- Bake for 13-14 minutes.
- Remove from baking sheet onto paper towels or cardboard to prevent becoming soggy. I use a metal spatula to get it off the baking sheet as it may stick a bit. If you do not put oil in the dough it will stick a lot and be a huge pain in the ass.

Absolutely do not under any circumstances use pre-grated cheese. Pre-cut pepperoni is also garbage but I understand people are lazy. Dry out overly wet ingredients before use, like pineapple.

[Anonymous No.20200937]

>>20200882
stop using cups/spoons & use grams like a civilized person

also no salt in dough? Whenever I've had anything made from dough without salt, it tastes really off, like soapy

[Anonymous No.20201066]

>>20200937
i use cups, tbspn, tsp

>>20200882
this recipe is weird af

[Anonymous No.20201452]

This thread is full of faggot pizzas. I know for a fact I could kick the shit out of any of you just based on the queerboy pizzas you make with your faggoty little leaves on top.

[Anonymous No.20201614]

>>20186294
>pizza in teglia
Holy shit bro.
I need to get in on this.

[Anonymous No.20201651]

[Anonymous No.20201680]

>>20201452
mine didnt have any
also your girlfriends pussy is loose.

[Anonymous No.20201693]

>>20201452
post body lardass

[Anonymous No.20201706]

>>20200882
https://www.youtube.com/watch?v=GajbZY0l7oY

this guy uses milk too!

[Anonymous No.20201720]

>>20200882
the only good advice from this shit recipe is drying out the wet toppings

[Anonymous No.20201772]

>>20176815
>>20176827
The best way to do this with a regular home oven is cast iron + broiler. It will not be exactly the same but it's the closest you can get without a pizza oven. Preheat your cast iron in the oven first for a solid 45 minutes at max temp. It needs to be screaming hot. This will make the dough spring and bubble up. Load your pizza onto the cast iron and straight under the hot broiler at max temp, which will give you the charring.

[Anonymous No.20201874]

>>20201720
you don't think adding sauce is a good idea?

[Anonymous No.20201949]

>>20201874
are you making fun of his recipe or are you saying that telling someone to add sauce counts as advice

[Anonymous No.20203485]

anyone else a milk user?

[Anonymous No.20204827]

>>20203485
why

[Anonymous No.20205844]

>>20204827
cuz tht weird recipe uses milk and the italians in the video link also used milk in their doughs

[Anonymous No.20205851]

>>20205844
What video link?

[Anonymous No.20205865]

>>20205851
god help you

[Anonymous No.20207250]

Lost like 10kg just by eating neopolitan almost every day. Doesent make you tired and thirsty like American style.

[Anonymous No.20207255]

>>20207250

[Anonymous No.20207269]

>>20201772
only detroit and chicago can be made faithfully at home but you need to buy special pans that run 60 bucks at cheapest

[Anonymous No.20207361]

>>20207255
That looks amazing Anon. Did you make it yourself?

[Anonymous No.20208216]

>>20207250
looks great! what kinda oven?

[Anonymous No.20208243]

>>20207361
>>20208216
Yes, I use this. It’s breville in the USA and sage in the eu. Got it for 500€ worth every penny for me. Pretty low maintenance too if you don’t spill anything in it. But putting too much flour on your pizza shovel can mess it up tho. Also I gotta mention that it needs reheating after every pizza. Depending on how fast your launch is of course 3-5 if you mess up bad 15 min. So it’s good if you aren’t into gas. If gas is a non issue than go for a gas oven. It has less mechanical parts and will last longer. I don’t have access to gas so electrical it is for me :D. Yeah don’t get it if you are gonna throw huge pizza parties. It’s sufficient for myself and when the family comes over tho.

[Anonymous No.20208449]

>>20208243
hmmm fancy oven but maybe now is the time to invest

[Anonymous No.20208780]

>>20200637
Attempt 2
bit more cheese & sauce this time with dough from the same batch (so older)

[Anonymous No.20210268]

>>20195674
wow you must have a unique and creative mind to come up with a potentially new formula for the traditional recipe of the cheese pizza. There may be history being made folks wow what a thrill. I will have to tell the folks about this new traditional cheese pizza and try and whip one up for them, soon enough every restaurant may be selling these new cheese pizzas! good job with your creativity and i wish you luck in the future, please post your new pizza designs on /ck/ 4chan so that we can see them all please!

[Anonymous No.20210302]

>>20210268
u gay

[Anonymous No.20210310]

Hello KETO CHAMPIONS
I've got my recipe for KETO PEPPERONI PIZZA
It's just regular pepperoni pizza but without the base!
ZERO CARB SOLUTION
Just scoop it into a bowl and eat it like a pizza soup!
Remember to add more water to the sauce, you want it like a thick soup.

[Anonymous No.20210604]

rate this one (/10)

[Anonymous No.20211254]

how the fuck did you manage to cut that so poorly

[Anonymous No.20211604]

I'd break into OP's house and eat its pizza.

[Anonymous No.20211610]

>>20176279
>>20176280
>>20176283
>>20176286
would. all of them in one sitting.

[Anonymous No.20213323]

>>20210604
3" dia. kids meal?

[Anonymous No.20213814]

>>20213323
shitty gas station pizza from BP here in NZ. It's like $10USD