/ck/ - Food & Cooking

the first romans was ruled by kings who was black. Tarquinius superbus the last black king of rome was overthrown by the whiteys who ruled rome for a couple of centuries. Until sulla the great black general overthrew the whiteys and exterminated them in the social war. Now blacks was running rome again and a whitey wasnt seen in the region again until it was sacked by alaric and the whiteys eventually killed or sent the black romans to africa. Julius caesar was black

>>14044503
>whether it's Chicago style or just deep dish

>>14044505
Based hotep

>>14044503
yes.
no.
no.
no.

I make my own dough, so can't help you there, but you'll want to coat the pan with a healthy amount of olive oil beforehand and bake the pizza at high heat to get the bottom side crispy and golden-brown. I've never had a problem with the crust becoming soggy when baking that way a skillet, though too many toppings can become a mess on their own. In any case, it's pretty hard to mess up, just use a reasonable amount of everything.

>>14044503
I made my own dough which I'm bad at and preheated the skillet. Turned out pretty fucking good.

>>14044503
havent made on in a while - you do it like a regular pie in the oven, but skillet instead of pizza stone.

make your own dough.

Thinking of making a cast iron pizza this weekend. I don't have yeast, and don't expect to find any due to the pandemic, so I'm gonna use a no-yeast recipe. Gonna make it a veggie pizza: mushrooms, olives, bell peppers, onions, olives, and tomato, with mozzarella and tomato-based sauce.

>>14045803
i will walk yeast over to your house to stop you from doing this

>>14045811
You're gonna have to walk all the way to Texas then.

>>14045818
on my way

>>14044503
Make sure to wear your mask like a homosexual.

https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
kenjis is the way to go

>>14044503
this has everything you need to know about cast iron pizza

https://www.youtube.com/watch?v=uYxB4QBlrx4&feature=youtu.be&t=150

>>14044503
portions for two pizzas in a 14 inch cast iron skillet

in a mixing bowl:
1 package of dry active yeast
1 cup of flour
1 cup of very warm water (microwave bottled water because sometimes fluoride in tap will kill the yeast)
let it sit for 10 minutes to make sure yeast is alive
add another cup and 1/2 of flour, a teaspoon of honey, a tablespoon of olive oil, half a teaspoon of salt
knead for 5-10 minutes, slowly add no more than 1/2 a cup of flour if it’s sticking to surfaces
shape dough into a ball, coat dough and mixing bowl with olive oil, cover and let rise for 1 hour or until it doubles
for sauce add a tablespoon or two of olive oil to sauce pan, simmer a few cloves of minced garlic for 60 seconds, add 1 24 ounce can of crushed tomato or crush a can of whole san marzano tomatoes if you’re a sperg, add 3/4ths teaspoon of oregano, pinch of sugar, salt and pepper to taste, let simmer for 30+ minutes
after rising, deflate dough, portion into two halves, reshape into balls, cover with cloth and let rise for 30 more minutes
preheat oven to 500f
coat cast iron with 1 1/2 tablespoons of room temperature butter by hand, add an additional tablespoon of olive oil to pan, use fingers to stretch out dough across the pan
coat top of the dough with a thin layer of olive oil to insulate it against the sauce
add the sauce, mozzarella, parmesan, and toppings, finish by drizzling olive oil over the top
cook for 14-18 minutes
check bottom of pizza, if it’s not golden brown put on medium/medium low heat on stovetop until it is

you’re going to feel like jamie oliver using this much olive oil but every last drop of it is completely necessary and no one will ever realize how much olive oil is actually in it. also you don’t have to measure ingredients by weight, it will always turn out just fine as long as you’ve got a feeling for how wet the dough should be

not worth it in my opinion
cast iron is a bitch to deal with for anything that's not cuisine.

>>14046163
you can make a great pizza dough - up to 4/5 pies - from about 5 cups flour, and only use like 1/2 teaspoon yeast
you definitely dont need a whole package for this recipe of yours

>>14046183
? cast iron is the easiest shit

>>14046232
I agree. I'm a shit cook but there are a ton of foolproof cast iron recipes that make me feel like a Chad.

>>14046226
I just choose a package because it's convenient. If you're trying to ration you can use significantly less yeast through doing a no-knead recipe. I'm not a huge fan of no-knead though, I find the kneading to be therapeutic.

>>14046252
its just an unnecessary amount of yeast to use

though, yes, i dont really do much kneading

>>14046265
>>14046252
I ration yeast and I like kneading, I just proof the yeast for a bit longer, seems to work fine. Do the same for brewing as well. I buy baking yeast in jars so I can measure out whatever I need.

>>14046287
Yeast is cheap. I'd rather just use the full package and let it rise for an hour instead of waiting triple that. It might be different if I bought it in the jar though.

>>14046287
what do you brew?

>>14044503
co/ck/s, victoria says flax seed, lodge says no way. who's right?
>picrelated

>>14047566
most people recommend Crisco but it really doesn't matter

>>14047706
just looked up the wiki on crisco. looks like the origional (1911) was all vegi oil. looks like now a mix with olive oils, some canola, peanut, etc. probably a majority base of vegi oil though. that would go more toward lodge side with higher smoke point oils.

>>14047566
Use peanut oil to sift through your genetically inferior dinner guests.

>>14044503

dough doesn't matter, store or market bought or homemade
preheat the cast iron in the oven before building pizza
crispy
dangerous as fuck if you're drinking
enjoy!

>>14047729
peanut oil has a pretty high smoke point so that's more in line with lodge.

also peanut oil doesn't seem to affect people with peanut allergies once it's cooked. don't take my word on that i'm no doctor.

>>14046163
>1 cup of very warm water (microwave bottled water because sometimes fluoride in tap will kill the yeast)
You don't need to worry about fluoride killing the yeast when you use very warm water. The very warm water will surely kill it anyway.

>>14049043
no, you need hot water to ensure waking it up
below 115 F, below 114 F
above that kills it

I've never made dough and I was afraid I'd fuck it up. I just got a roll of pizza dough from the refrigerated section at the grocery.

>>14044505
At least Alaric and the based Goths were white then.

>>14044503
https://www.youtube.com/watch?v=7tgYYEYz4O4

>>14050536
Food hack is to get a cheap bread machine and only use it for doughs. Pizza dough, cinnamon rolls, french bread, etc.