/ck/ - Food & Cooking

I can’t eat pizza for lunch. Makes me too sleepy. A burger is what I usually have

>>13490242
newfag (to cooking) here, how long would it take to make pizza from scratch? also best way to do so?

>>13490252

You're pre-type 2. Hypoglycemic. Keep eating protein with everything.

>>13490257
You need a special oven to do it right.

>>13490323
thanks gonna go kms now

>>13490323
You know who had special ovens?

>>13490363
No, who had special ovens to finish his order in less time?

>>13490323
Yep this is the only... solution

>>13490257
>>13490342
i'm new too but dont listen to those nay-sayers, you just need to make a good dough, then sauce is just canned tomatos, and cheese is store bought. oh and the reason you dont need a special oven is because you can do it in a normal oven with a cast iron skillet or a pizza stone/steel

look into Ken Forkish's books, Flour Water Salt Yeast, and The Elements of Pizza if you want to learn more

>>13490386
papa john's.
>in papa john's, pizza authorities were not burdened by respect for the dough or any need to consider civilian rules regarding cooking. The ovens were filled with as many pizzas as could be fit into them. For instance, the men in the Sonderkommandos were instructed to combine the orders of large pizzas, skeletal ‘Muselmänner,’ and small pizzas. This was done to cook the most pizzas in the least amount of time; they put the pizzas in the ovens continuously. The result was very high efficiency: very little fuel was needed to keep the process going for hours or days. Testimony suggests that the ovens were used continuously. Henryk Mandelbaum, a Sonderkommando at papa john's, testified as such: “. . . the kitchen [worked] full steam and each shift stayed there until the next chef came to work.”
ever since papa john was ousted as CEO, pizza companies around the world have never been able to cook as many pizzas as fast as he supposedly did. his pizzas were so delicious, in fact, that no crusts were ever found; the customers devoured every last crumb, if you ask me, the whole thing still seems fishy...

>>13490242
That pizza looks really tasty. Where's it from and what's it seasoned with?

>>13490518

Top kek.

>>>/pol/

This is a pro Israel board

>>13490823
>these are the people who shit on Italian pizza btw

>>13490518
Holy FUCK lmao

>>13490434
good post no replies never changr ck.

>>13490518
top tier
put on my blog for posterity
https://foodblogposts.blogspot.com/2020/01/food-blog-xlxvi.html

>>13490518

>>13490890
No replies is often a good thing my dude, it means no one found fault with your post

>>13490257

>>13490434
Exactly this. I'd stay away from Neapolitan, and ramp up the moisture in your dough. Avoid high moisture cheese unless you're adding it in halfway through.

>>13490242
those slices look dried out as hell

don't get pizza slices from places that leave it sitting out on a rack all day long...buy a small whole pizza, get it fresh yo

>>13490257
about half an hour of active prep time. You need to plan ahead if you want it to turn out super well though.

If you don't have a pizza steel/stone, I recommend just doing it grandma style, and using an oiled, rimmed baking sheet. Either that or a cast iron pan.

Take all purpose flour(or bread flour if you have it), about a cup and a half. add a teaspoon of active dry yeast, a healthy pinch of salt, a glug of olive oil, and then add water until it can be formed into a ball. Knead it for five minutes, or until the texture starts getting smooth. Form it into a ball, and put it into an oiled bowl. Cover said bowl. Let it sit in the fridge for two or more days. Let it get to room temperature so it doesn't shrink when you try and form it. Form it to the shape of your oiled pan(cut it in half if using a regular sized cast iron frying pan), then top your pizza however you like, but don't get excessive with the cheese or sauce and only use a few toppings. Stick it in the oven at the highest temp it can go, and let it cook until browned.

>>13491338
where is the position of your baking rack, it seems ironic that when baking a pizza in a home oven that the heating element is on top, so it is heating up the cheese and toppings before the dough so the timing issues seem off there, not like a firewood oven where youre getting heat maybe 300 degrees around the pizza and probably rotating it midway.

what is the plan there? maybe you heat up the dough before any other toppings go onto it? or do you simply not find a problem with that former issue

>>13491560
>ironic
Dude, we already know 95% of people can neither define that term nor use it correctly but you don't have to be a poster child.

>>13491673
it was actually really unironic

>>13490242
damn it this is the kind of pizza I want

>>13491560
Middle position, which is the default when not specified.If you were using a proper pizza oven you wouldn't be getting 300c. You'd be getting much higher temperatures. More like 425c/800f. And it would cook in a minute and a half tops.

Also home ovens have a bottom element(at least in Canada and the US) and heat it from the bottom. I'm not broiling it, I'm baking it.

That being said, no home oven is ever going to cook as well as a proper commercial pizza oven, just because they are 200-300 degrees cooler. You can still get really good pizza though.

You actually can heat up your cast iron before hand if you are doing a pan pizza in one. Turn the element on medium for several minutes before you toss your pizza in and the bottom will brown a little better. But in a baking sheet, unless you have a ridiculously thick one, it'll heat up quick enough to brown the botto, without any preheating.

>>13492010
In the oven that is, assemble your pizza, then heat the cast iron, then toss in oven.

>>13490518
>no crusts were ever found
had a genuine chuckle

>>13490257
don't listen to these retards, takes about 2 hours total from scratch, sure you could let the sit over night but the law of diminished returns applies. you can buy a pizza stone for like $14 at walmart and it will help a lot.

>>13490242
Looks like plastic. American by chance?

>>13492114
It's not really diminishing returns. You spend 10-15 minutes a few days before you want to eat pizza. Then on the day you actually want to eat it you spend 15 minutes.

The amount of work is the same. Planning ahead isn't extra effort, it's basic competency.

>>13492010
sorry i meant 300 degrees of heat that goes around the pizza geometrically, a bit nuanced i know. i just subtracted 60 degrees from the little opening you have to put in and take out pizzas. but i guess i answered my own question anyway and that was what pizza stones or cast irons or baking trays are for, as the metal heats up its kind of like a secondary heating source apart from the main element.

yea those big fire ovens must be flash cooking those pizzas. even in canada my oven only has a top heating arrangement

>>13490875

>>13491135
(you)

>>13491041
you did this to me once and i still can't tell if you're being sarcastic or not

>>13490242
that pizza looks cold and disgusting.

t. new yorker who will murder anyon who says NY pizza isn't the best.

>>13491560
i use a pizza stone that i preheat at 500f then slide the pizza on it but leave the oven door open for a few seconds to vent the heat, also turn down the heat to 400f so the stone does the cooking not the hot air. Otherwise the cheese will overcook and the dough won't be done

>>13492130
i ment in the sense that 2 day dough is not dramatically better then 2 hour old dough, yea it better just not world changing like some people make it out to be. That being said now days i cheat and use a bread machine to make/kneed the dough for me, 1:30.00 later i have ready to use dough that comes out better then anything i can buy locally

>>13492186
Well if you are using a bread machine thats completely different. Literally one minute of prep time after you get off work and then you can make dinner at like 7.

>>13492149
sure, if you get to it before the rats do...

>>13490264
this. Also lower carb intake, and if you will eat your protiens (meat) and carbs (less sugar, grains, starches, and beans) with fats(animal and/or vegetable). Fat helps buffer insulin levels

>>13490252
>>13492226

>>13492220
takes me 2 hours total, i do the pre work while the bead machine does the heavy lifting. I usually make kielbasa sausage in tomato sauce a day or two before i make pizza and use the leftover sauce for the pizza and it give it incredible flavor (use a stick blender to puree it)

>>13490242
If it took papa johns 1 hour to make a pizza and papa john's has 4 kitchens with 15 ovens going 24 hours a day, is it possible for papa johns to bake 6 Million pizzas in 5 years?

>>13491560
What if I cook the pizza upside down.

>>13490518
Fuck me dead, my sides

>>13492223

>>13490242
why do americans do this? just make 1 round pizza that fits the box

>>13494638
they have to fit masonic/jewish symbolism into literally everything, even the pizza

>>13494638
or just make a big pizza because most people just buy one slice

>>13494665
there is a time and place, you missed the mark by miles

>>13490242
>ma-mmy i wuv peppawonee piec-za

>>13494638
>why do americans do this?
Only New Yorkers do this.

>>13495665
wrong