/ck/ - Food & Cooking

>>14022557
No eggs m8 wtf, pizza dough never has eggs.

This is for a square pie. Some people call it "grandma pizza"

3 cups flour (maybe four if you don't add any while kneading), yeast, a dash of sugar, a dash of salt, 8oz warm water, decent gob of olive oil, and a little bit of onion and or garlic powder (not enough to taste, it just helps with the elasticity later). Mix it up into a dough ball, Let it chill out in a covered bowl(1 hour for instant yeast, or like 3 hours for regular yeast). Sauce is 1 whole onion diced, 1 big can of crushed tomatoes, salt, pepper, and a decent amount of sugar to taste. let it simmer the whole until the onions are pretty much liquefied. cheese blend is any type of very soft, but very sharp white cheddar you can get, and mozzarella, maybe add some muenster? Get a thick metal sheet tray. start preheating your oven now to the hottest fucking setting it has. put a decent gob of olive oil in the tray, use your hand to rub it all over the tray and up the sides. Take your doughball and work it onto the tray, start trying to press it out to the shape of your tray with your hands. It may e to elastic and only go s far, just wait 30 minutes and go back at it, it should have relaxed by now, wait again if need be. Press it all over the tray and get a nice ridge along the sides. That'll be your handle crust.
Now if your not confident with the maximum heat of your oven, or your really gonna load on the sauce, you may wanna parbake the crust for a minute or 2 (5 max!)
If your oven can get super hot you shouldn't need to, but it varies everytime sometimes
Anyway take half your cheese, put it on the crust, then ladle on the sauce ( YOU ARE NOT GOING TO USE ALL THE SAUCE just a few ladles full really, save the rest), then put the rest of your cheese on. If you want to be fancy grate a little fresh parmesan over the top, and put a little fresh oregano (but not dry!)
put it in the hot sucker for about 10 min? or until the crust looks a crisp gold.