/ck/ - Food & Cooking

>>18344428
Your sauce looks like it came out of a jar. The cheese is blown the fuck out, all the fat has separated and leaked out. That tells me the only reason your crust has any browning at all is because you left it in the oven for too long. It's probably not much better than chain pizza, honestly. What I'm saying is, you need to step your game up before you get to act smug.

Here's mine, just to pre-empt any "Well let's see yours!"

It's fine, your dough is just not fermented enough. It doesn't start to take on decent color from such a low oven temp until it's been in the fridge for at least 48 hours. Pic related, 72 hour dough in a 550F oven.

>>17511549
Okay first of all you can up your dough game. This is rookie shit. You need to get a kitchen scale and start measuring in grams, and start figuring out exactly how hydrated your dough is. A rough calculation of this recipe tells me it's about 53% hydration, which is way too dry to ever be great pizza. I would recommend using a calculator like this
https://www.pizzacreator.net/
and starting with 60-65% hydration. Also your recipe calls for just rising it at room temperature for 90 minutes. That ain't gonna fly either if you really want to up your game. For the absolute best flavor, do the entire rise in the fridge. Bulk ferment (the part where you rise all your dough balls together before you divide them) in the fridge for at least 24 hours, then ferment again in the fridge for at least another 24 hours, up to a week or so.

I'm not the best at this shit by any means and I'm sure people will roast my pizza, but here it is just so you know I'm not completely talking out of my ass.

>>17289676
I like to keep it simple.

>>17127922
>Only 18th century people still use cast iron. Enjoy your cancer.
Meds
>Get an oven that can handle high temperatures, there's no way around it.
You won't get as good results in a home oven as you will in one that can get to 800 degrees, but to call it a waste of time is just ridiculous (pic related, made in a shitty 550 degree electric oven).
>rest of your post
Oh you're a serious fag, dude. The guy is asking for beginner advice not gardening tips.

>>15729948
This is the biggest cope for people who suck at pizza.

t. made this in a 550F oven

>>15445646
>>15445793
Some good looking pitsers in this thread.

I just use Kenji Lopez-Alt's and it turns out pretty good.

https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

>>14964991
Well yeah that's always a concern. And the thinner and wider you make it, the harder it is to transfer from peel to steel.

But it's worth it.

>>14761827
>>14761803
King Arthur bread flour is perfectly fine for pizza and a home oven gets plenty hot to get quite good results.

Anyone who thinks otherwise is coping hard.

Rate my pizza, /ck/.