/ck/ - Food & Cooking

>>19167101
Why do people struggle with making pizza?

First attempt

>>19167108
Stretching dough is hard lol. I've been practicing for 5 days know, I'm just barely learning how to make a proper dough ball.

>>19167101
Get a pizza pan you stupid retard. Stretch it over the pan. Poke with a fork to avoid bubbles. You're so fucking dumb holy shit.

>>19167130
>Get a pan
No
Also I did poke holes. I just overstretched.

>>19167101
did you forget to cook it

>>19167148
You can tell the dough is under done because you don't have a pizza pan. I was the training and kitchen manager of an Italian restaurant for three years. You're fucking stupid. Get a pizza pan. There's a reason they exist.

>>19167101
Jesus. Pizza is so simple. You just slap toppings onto dough and bake it. Literally anyone could do it.

Why do people get so autistic about their za? Travelling to Italy just to get ripped off on overpriced bread and tomatoes? Fucking Italophiles.

>>19167101
I think you should stop. Just buy a frozen pizza and add your disgusting jalapenos to it.

>>19167101
It's starting to look good for a home made pizza.
7/10 would enjoy with a beer

>>19167275
In Italy it takes atleast 10 years of training to properly learn how to make pizza dough. You'd be lucky to even touch a single basil leaf or slice of pepperoni before then.

>>19167289
Exactly kek, I've literally been winging it for 5 days. The first day I could barely even make the dough into something malleable, I think I'm making consistent progress lol, I'm not mad though, these threads have given me allot of useful tips. This is actually the 3rd time I've used the boards to self teach. I'll probably make one more thread once I've made more significant progress and stop annoying people

How do I transfer the dough to my pizza stone. Its so sticky and doesn't move and ends up disastrously

>>19167286
it's really not

>>19167342
flour

>>19167342
Enormous amount of corn meal and working very quickly.

>>19167342
Personally, I usually just lay out the dough on a sheet of parchment paper, and slide the whole thing into my oven for the pre-bake with a bit of sauce on it, then pull it out and add toppings/cheese before finishing. After the pre-bake, the dough is dry enough on the bottom not to stick any more so I slide the parchment paper out from underneath before the pizza goes back in. This is with an electric oven, btw, so your whole process might be different, but parchment paper is pretty heat resistant and could probably hold up to a whole bake.

Pic related is a pizza I made using this method.

>>19167116
I got it right away, i guess i was just a natural at it

>>19167434
that looks fucking amazing anon

>>19167506
No. You lack a true appreciation of the art of the 'za, and merely think you got it, while you waddle around in a miasma ridden puddle of ignorance and self delusion.

I know you've never been to italy. I know you've never tasted heirloom, and artisanally produced pizza flour fermented using the wild yeasts of the Sicilian mountain range. I know you havent made to.ato sauce using the finest vine ripened san marzano tomatoes. I know you haven't used real Italian timber to fuel your handcrafted pizza oven.

How dare you say you got it your first time when you know truly NOTHING!

>>19167517
Thanks! I was really pleased with the texture of the crust, but I'm still working on nailing down a good and cheap sauce that I can make or spruce up with ingredients from nearby grocery stores.

>>19167112
You're gonna get diarrhea for sure

>>19167561
hell yeah dude. making my own pizzas and stuff isnt economical for me atm, but i hope one day to make some 'za like yours

>>19167101
Just made a chovie pie

>>19167583
not a fan of 'chovies but i can respect your skill and the 'za you produced.

>>19167101
You're going to wants to put the cheese on the whole pizza, especially around the crust so that it keeps the toppings on the pizza. But that's not really what's important, just please learn to slap it into a proper circle if nothing else.

>>19167101
press in the center in a circle, leaving the crust unpressed, lift and drape on first, let gravity do the work, rotate by switching from hand to hand
have a nice dusting of flour on your hands of course

your crust looks sorta between cracker and flaky store bought pastry-like crust. id give your recipe and technique for mixing and raising some thought more than stretching

>>19167112
you need to add your broiler into the mix - way undercooked crust there
(doesnt mean you cant make a tasty pie, just not the best pie you can make)

>>19167434
That looks really good. I will give your process a try.

>>19167130
this is dumb
dont poke shit except this guys moms dry cunt

>>19167567
6$ bag of flour - lasts long time
8$ mozz - proly makes at least three pies, depnding on size
one boarshead uncut pepperoni maybe 9$ - gonna make a ton of pies
sauce ? you can use a wee can of tomaao paste and work that into a basic sauce for multiple pies maybe 2$

thats like 25 bucks for three + pies, say 30 bucks for more mozz and thats at least 6 pies with pepperoni and flour to go a few more rounds

>>19167130
Only Jews need to stretch over the pan

>>19167342

>>19167705
>lifter

>>19167434
These fingers have touched a dick. Discuss.

>>19168075
>tfw FtM cant transition and is jealous

>>19168075
Nah, dude, that's my right hand. I fap with the left.

>>19168075
most fingers have

>>19167434
How many of you on this board eat in the dark? Why would you ever need the flash? You lightlets are a problem

>>19169626
came here to post this

>>19167101
>>19167112
>>19167434

tuna and red onions

Left: pizza sauce, italian herbs, mozzarella, pepperoni, bacon, onions, roasted garlic butter crust, cheap pizza pan
Right: roasted garlic butter brushed base, ranch, dried dill, chicken, bacon, mozzarella, pickles, onions, mushroom, cast iron
Pizza pan pizza was a little floppy, crust had a strong butter garlic taste, it was a thin crust experience but underwhelming. Cast iron pizza was more puffy with consistently crunchy but plain edge crust (should've brushed the butter garlic to the edges). All in all I love cast iron now. Next I will do a cast iron butter crust bbq pizza

>>19171933
Looks damn tasty. Are you using these cast-iron things on the stovetop, or do they go into the oven?

>>19171912
try cooking it next time

>>19171942
I put it in the oven at 480 and thank you. I used to be scared of cast iron but I love this pan so much I used it all the time

OP here again. This came out pretty good. I'm really getting the hang of the dough, I'm starting to consider getting a pizza block to cook on. The crust was nice and thick with a little airiness to it, but it was a little too hard for my taste, maybe a little less time in the oven. Also I ran out sauce, I didn't feel like going and getting more ingredients so I just used an old store bought sauce I had laying around, definitely effected the taste, will be sticking to homemade sauce. Over all I'm pretty proud, I feel like with a few more Zas I'll get the perfect pizza.

>>19167434
What temp do you bake at and for how long? Do you use the convection setting?

>>19173039
well hydrated crust cooked around 535-550 should come out as light, airy, a touch mist, with a nice thin crackle when biting through the surface

yours is a bit pale and if its hard, consider hydration and cooking temperature

>>19173039
That's a good color on the cheese, the crust is looking a lot better as well

>>19169567
then those fingers have been up your ass before you jizz like how i do (cant afford a buttplug)
been thinking about an alaskan pipeline but i dont want my mom to find them

Last one I made turned out pretty good. I used bread flour but picked up some 00 yesterday at the store so looking forward to trying it out. What's worked for me is having the wettest dough that can still be handled and stretched. I do this on parchment and move the whole thing to preheated cast iron.

>>19173057
How long should I cook? I got the most recent I did about 23 minutes at 400. I also have it sitting on the top rack of my oven.

Also stupid question but, would it fuck up the dough if I did a light glaze of honey on the outer crust? Trying to figure out ways to get a richer flavor out of it.

>>19173245
Nice, that I'm hoping mine will look like soon

My first attempt from a few days ago. Going to try again tonight and hopefully i get the crust to be thinner.

>>19173039
This shit looks like a fuckin lunchable. How the hell did you manage to burn the cheese and make raw dough you utter fucking failure. Lazy ass didn't even bother to make your own sauce, why even bother, just get little Caesars next time you fat retard and stop shitting up the board

Made this beauty last week. Ham and peppers. Wa la.

Process that works pretty well for me
>Dough
2 cups of 00 flour (tablespoon or more needed sometimes)
Whisk dry active yeast in about 7/8 cup of warm water with 1 tsp of sugar for 10 mins till it's really foamy
1 tsp of salt and 1 tbsp of olive oil
Run in the stand mixer w/dough hook for 15 mins
Transfer to bowl sprayed w/non-stick spray and cover for 2 hours to rise
Divide dough into two equal pieces and form into dough balls, then put into plastic containers w/lids in the fridge over night

Makes 2 medium pizzas. Dough is slightly sticky and a bit over-hyrdrated so I spray a piece of parchment with non-stick spray and transfer a dough ball to it, without ever touching the edges, and then spread from the center out using finger tips at first, then palms and fingers once it's gotten big enough. As long as I never touch the edges there will still be air bubbles in them that will make a great crust.

To cook I preheat a big ass cast iron pizza pan at 450 for 20 mins. Once it's smoking hot I move pizza by sliding the entire parchment paper onto the pan. My cook time is exactly 11 mins, but the final 2 mins I use broiler.

Made this veggie pizza for gf this weekend

>>19173247
richre flavor will come from fermentation time and good cooking. longer fermentation time = use less yeast or the dough burns through the gluten and makes a flat sticky mess (which is still delicious to cook and eat f course)

i do my oven pies like this: pre-heat at 550 til oven is heated to temp and leave it on while prepping the pie. then i switch to the broiler for a bit to get some extra heat on the stone for a few minutes before putting the pie in. once its ready, drop the temp to about 535, slide the pie in and cook maybe 5 minutes. it doesnt take that long so just stay and watch. about three minutes in you can start rotating the pie around if your oven is uneven, as the bottom is firm. so thats about 5 minutes. then i hit the broiler to finish off the top. that takes maybe 3 minutes and that you watch - i like to get sear on the pepperoni, some spots on the crust and an the crust just turning colors toward grey. it will start to smell like popcorn when getting properly cooked.

so thats under 10 minutes generally. oh and ive started cooking just the crust nd sauce first, for that first 5. add the topping while the broiler gets just right and slide back in.

it sounds fidgety - but its relly just paying attention. we all have this idea that cooking is like clse the door and forget, but its not. after 23 minutes yeah i can see rock hard moistureless bread product.

>>19173356
oh noes
AI has ruined pizza

>>19173365
if yu have a recipe you like that gets you a slightly too sticky dough to handle by hand - odds are just adding a touch more flour, until its just managable - will get you the same good pie without the extra hassle.

also mixing is i guess a bit of a choice. i do the long blend adding ingredients by hand - after i let most the dough and water autolyze for about 20 minutes. time gets the dough silky.

>>19173365
I use 1.3 cups (325ml) of water for 4 cups (500g) of 00 flour. And only a 1/4 teaspoon of yeast. I have to let it rise for 16-24hrs though because there's so little yeast.
But then the dough comes out nice and properly hydrated, the pizzas take about 3 minutes to cook on a pizza steel, with the stone preheated for an hour at 550F. About 2 minutes on the stone (middle rack), 1 min on top rack with broil turned on.

>>19173607
this is pretty close to my proportions for the dough
i do a bit more yeast (1/2 tsp) and a bit of salt. water and flour can vary a bit depending on feel

>>19173620
yeah I use salt too, about one tbsp. I copied the recipe from this vincenzo's plate video. I'm still new to making pizza, but I was happy with it because I could never get the crust like this before. https://www.youtube.com/watch?v=BA-o41np8Tk

>>19173578
yea I know, but I just prefer the way the crust turns out when the dough is slightly over-hydrated. Can still get a crispy crust, but soft and chewy inside. Dropping down to 3/4 cup of water and the crust a little tough for my taste.

>>19173356
Givin me flashbacks over here

My favorite pizza topping combination is one I stole from some pizza place a while back. Pepperoni, pepperoncini, and a drizzle of chili pepper infused honey after it comes out.

>>19173635
i didnt sugget dropping to anything like that
im suggesting that just enough flour to free you from the paper will make a negligible difference in your pie

>>19173631
do you notice the salt at 1 tablespoon? i use maybe half / third that

>>19173620
do you use a broiler to get that char? I love when the crust has some bubbly charred spots.

>>19173750
>do you notice the salt at 1 tablespoon?
maybe, I add less salt to the tomato sauce and go easy on the parmesan to make sure it's not too salty. And with that 4 cups of flour you can make about 6 small pizzas, so although I don't think it's too extreme but I'll pay attention next time and see. I gave some to my aunt who barely salts her food and so is very sensitive to overly salty foods, and she thought it was fine.

>>19173927
not that anon, but what I did here >>19173631, and what he probably did, is put the pizza on the highest rack with the oven on the broil setting for the last minute or two. That's how you get those burnt bubbles on the crust without burning the toppings

>>19167101
I'd eat it, OP

>>19173365
What's the point of 2hr rise of you're just gonna punch it down and form dough balls to put in fridge?

>>19174000
less about the rise, and desu 1 hour would prolly be fine. just that after 15 mins in stand mixer the glutens are wound up really tight, I get better dough balls by letting them relax for a bit.

>>19173927
>>19173968
yeh, gotta broiler. for my oven i used the second highest rack, but put a somewhat thick pan on it to get the stone high, but not as high as the top rack. that way i can get a good crust, a nice melt on the cheee without nuking it

>>19174000
yeast eat whats around it and can run out of food, so a first kinda proofing rise, get a punch and a bit of a mix to recharge the yeast to poof up again - this time in the fridge

Sausage raw or precooked? What's the deal here? So much mixed info.

>>19171933
How did you cook the top, anon?

>>19173051
I bake at 500F on a pizza steel/stone thing that was preheated for about 45 minutes. My oven doesn't offer convection, it's just an old-fashioned electric element box.

>>19173236
Nah, butt stuff's gross.