/ck/ - Food & Cooking

>>12021031
Do you use a sourdough starter for the yeast or just regular yeast? Flour "00", bread flour or AP? Also, how would you rate this pizza baked in a preheated oven at 550F on an iron griddle? I've got a crumb shot if that would help.

Nice thread btw, if that matters.

>>11384250
His is not really homemade since he's using some boxed pizza dough flour mixture equivalent to a chef boyardee kit. When you do a 3 day cold ferment with a 70% hydration dough using sourdough starter, "00" flour, fresh mozarella and high quslity ingredients you're reaching levels far beyond anything chains or even most mom & pops can produce.

>>11239337
I use a blend of mozz' and gouda so basically the same, I reckon. I grate parm (the real wop stuff) right after I pull from the oven too.

This is the last one I took a pic of but I'm just getting ready to make the dough for another one. I use a sourdough starter and "00" flour and let it slow rise in the fridge for 48-72 hours so I'll probably be making it Tues. evening.

Agreed, thin is goat, thick crust is weak af. Might as well cut out the middle man and slice bread, apply toppings and broil or make Chishit tomato bread soup if you want thick.

Homemade with a 48 hour fermented sourdough crust. Fuck your corporate pig slop masquerading as pizza.

After I broke 2 pizza stones I got a circular iron griddle that I use and think the results are superior to a stone.

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