/ck/ - Food & Cooking

There's something super off putting about this dude. Also fuck whoever invented the Casey Neistat style cooking video genre.

>>19367535
Looks real greasy. I like that.

>>19367535
How much cocaine did you have?
I think you need to drink some water, it cools the mania.

I think to make my pizza with a 50/50 lard/tallow blend. No meat added. Just cheese, salt, msg, and garlic as toppings.
I'll probably be crucified for being a heretic on /ck/

>>19368048
Sounds delicious honestly

>>19367535
pizza is cringe

the true pizza king is here

>>19367774
this looks great. I'd cut the mozzarella pieces thinner though or why do they look like that?

pizza faggots

>>19368155
How are the fully loaded ones? Been too scared to try

Banana, curry, and ham pizza

>>19368638
What does the banana add to the pizza? Genuinely curious.

>>19368639
banana

Is it wrong to think that animal fat has more flavor than the meat?

>>19368645
whoa

>>19367535
>brazilian
so like hot dogs chopped up on a frozen pizza?

>>19368677
No, you're objectively correct. Have a taste of any meat that had its fat drained out after cooking, or any "Lean" or "Extra Lean" cuts of meat. They don't taste nearly as good as regular fatty meat.

>>19368687
More like a pizza ring with four different topping configurations, with dessert in the middle.

>>19368697

>>19368699

>>19368702
Sometimes it gets bigger.

>>19368704
Sometimes you get sushi instead of dessert.

>>19368697
>>19368699
>>19368702
>>19368704
>>19368705
this is pizza gore

>>19368705

>>19368709

>>19368708
It's Brazilian Pizza ;)

>>19368710
Liquor is now a pizza topping.

>>19368711

What doesn't help it is the fucking lighting. These look like photos taken at a morgue.

>>19368713

>>19368715

>>19368714
Brazilian camera quality.

>>19368717
Some anon said something about banana on pizza?

>>19368718
This one is surprisingly reasonable.

>>19368719

>>19368723

>>19368725
I actually find the lettuce more disturbing than the cookies.

>>19368728
FUCK. NO MORE LETTUCE. GODDAMMIT.

>>19368730
I heard that pumpkin pie is a Thanksgiving staple.

>>19368733
FUCKING LETTUCE REEEEEEEEEE

>>19368735
Kid's meals often come with a toy, right?

>>19368736

>>19368738
*thunk*
"Cheese."

>>19368740
This'll be my last one. There are plenty of other examples of Brazilian pizza, but I've already taken up your time.

I'll end on a seething note, due to the LETTUCE being in the center.

>be me, you, any non-Brazilian
>hear wonderful things about the Brazilian pizza
>order one, expecting a dessert in the middle
>it arrives
>there's FUCKING LETTUCE

>>19367535
Making pizza is pretty fun

>>19368758
whole lot to unpack in this pic

>>19367535
Idk where that place is but damn that pizza looks good

>>19368759
I always try to clear the area when I take a picture so I don't have to worry about crap like this.
Do I deserve to be ashamed for being a slob?
Yes.
But not if you can't figure it out.

>>19368759
Kinda ran out of room that day because I made 8 pizzas

>>19367535
There is that new pizza place near me, called Royal Pizza (some small chain), I got there 40cm pizza with bacon, tomatos, mushrooms and black olives. I dip it in garlic sauce. It was ~10$ (49 onionidos exactly).
It's solid 7/10 at worst, nice thin crust, everything is done well. I'd add more cheese tho. It's more on american than italian side I think, crust is pretty thin tho.
(pic unrelated, they don't have pics of their pizza).

>>19368769
maybe a tiny bit too greasy (maybe not), overall those two look rly nice

>>19368805
40cm is ~16 inches

>>19368743
they just use crust as a plates
tricky bastards

>>19368725
bam, whole chicken

>>19368758
Burnt.

>>19368759
>>19368832
Proof that amerifats don't know jackshit about cooking

>>19367535
> Myself, I wanna make a trip out to New Haven soon.

I had Sally's Apizza back in 1994, when I was in college and visiting a friend in NY. It remains to this day the best pizza I've ever had. Assuming they're still making the same pies, it's well worth a visit.

>>19368832
Where are your pizzas then?

Was drunk and craving Artichoke Basille but no longer live in NYC (thankfully). Not as thick and gloopy as they make it but taste was pretty similar. Pretty sure the sauce is just spinach-artichoke dip with mayo even if the owners try and dispel the notion. 63% hydration with AP flour and the dough ball to make one giant slice was about ~112g. About 6 minutes in a 525F oven/baking steel.

>>19368758
>>19368769

Phat crusts my friend.

Pic is a tomato pie made with 5 day cold fermented dough.

>>19369806
Looks fucking delicious.

>>19369806
Recipe? What's the sauce?

>oh yeah you can totally premake your pizza dough then just freeze it bro!
>then you just spend 4 hours thawing it out to end up with a dead rubbery husk of what was once a quality bread dough because you can't actually freeze pizza dough and end up with a decent dough!
>have a bite of this dense frozen cracker shitpile! totally better than frozen pizza am I right broskis??

>>19370123
Freezing your pizza dough definitely causes it to rise a bit less, but I've never had it come out tasting any worse.

>>19370135
Taste hasn't been an issue for me either but it gets a thick skin when defrosting it if you don't cover it well
Also >>19370123 pizza was literally a by product of using up shitty leftover and old dough, being a contrarian about pizza is fucking stupid, but also so is taking the time to make really good dough only to freeze it so you're not exactly wrong

>>19368635
Pretty good as far as frozen pizza goes. They skimp a little on the toppings, though

It's not a pizza thread without glorious turkish pide!

>>19370149
>Pide
Looks like Lahmacun and Khachapuri had a baby. I like it.

>>19370171
Try it with an egg on top!

>>19370149
>>19370387
Kys

For me, it’s Detroit style.

Do calzones count as pizza? Cause I just attempted to make one.

>>19368638
Sven pls leave

My local pizza chain (Pizza Nova) has 2 options for onions (picrel).
which one is more authentic?
which one tastes better?

>>19371315
Red onions is what they put on things like BBW pizza.

>>19371322
they make pizzas tailored to fat women? or did you mean Q instead of W?

>>19371334
...No.

I rarely eat pizza anymore, and I never buy them on my own. Of course I love pizza, but especially in these economic times I have realized that pizza is ridiculously expensive for what you get, especially when you get the "specialty" pizzas. From a mom and pop place, you're now looking at usually $25-30 for a large specialty style pizza. The sustenance coming from a pizza is just not worth it as an adult. I just can't do it anymore.

>>19371380
A home cooked pizza usually amounts to about $5 or so of ingredients per pizza (things like cheese, and certain toppings can last multiple pizzas), and is a relatively easy cook. About 45 minutes if you prep your dough beforehand.

>>19371411
yeah ive never made pizza on my own before. maybe i should try it

>>19371482
It can be tricky at first. I highly suggest, if you have trouble with pizza stones, to try with a cast iron. It makes things a lot easier, in my opinion. Avoid pre-shredded cheese, and if you can help it, get whole milk, full fast mozzarella. Not part-skim. Then a lot of it just comes down to taste, like finding a flavor for pizza sauce you enjoy.

>>19371482
You should. It's very cheap and yields great results.
My biggest suggestion would be to use a dough that proofs in the fridge for at least 24 hours. Preferably three or four days. You're trading expense for time/convenience here.
My second biggest suggestion would be to make your pizza sauce out of canned, crushed tomatoes uncooked and drizzled ON TOP of the cheese. Prevents sogginess in my experience. Just add a little salt and basil leaf, and maybe some oregano or onion powder to the tomato sauce. Don't go crazy here.

>>19371482
I had never made any sort of homemade pizza before I got a pizza oven, took about a month or a little more and now I can make pretty good pizza.

>>19370587
I do not take kiss from internet stranger, but appreciate the enthusiasm for pide!

>>19371726
I'm really not in the mood for your shit today, whiteboi. You really want to test an angry black man's patience?

>>19371738

Can't believe none of you faggots have posted spinach pizza yet. This is the shit.

>>19371746
Looks good.

Posting for CP supremacy.
Show me your best CP.

This thread is cursed

Does anyone like cicis pizza?

>>19372708
Here ya go anon

>>19367535
>ALL pizzas are welcome.

>>19367535
I'm gonna devour an entire stuffed pretzel crust w/ cheese sauce pizza from LC for lunch again
thry've stopped advertising it on the homepage of their site and raised the price by a dollar so I can only assume it's already on the way out

>>19372974
My man. I might just have to cop another one of those. Wish I could modify it, though. Seems so limited with just pepperoni, good as it may be.

>>19373002
the variety comes from eating it with different dipping sauces
I used Wendy's ghost pepper ranch once, tasted very good, but LCs own buffalo ranch is decent enough too

Bacon Breakfast Pizza with chocolate glazed cake Donut on top, with a monster.

Also pizza is dough, liquid egg, half mozz half yellow chedder, finest bacon bits then cooked.

This is the peak of the pizza form.

>>19368705
>>19368709
ouuuuuuuuuuf

I randomly typed in spaghetti pizza in Google the other day and didn't know there was an actual recipe for it. Is it any good?

>>19372974
update:
good news pretzelbros, as I picked up the pizza I asked the wagie how much longer it'd be sticking around for, he said it's been extended indefinitely

>>19373545
The west is saved

>>19367535
i had a tavern style pizza once with yellow coconut curry sauce, bell peppers, sweet sausage, mozzarella and paneer cheese. i think about it to this day.

>>19372708

>>19372708

>>19368155
These are honestly good. Kroger has a deal sometimes for $3.50 each and you can buy up to five. Very underrated pizza.

>>19373704
Right pizza looks fantastic.

R8 my deep dish.

>>19374593
Hell yeah. Looks great.

>>19374593
Makes me want to have one

>>19373704
I thought that was a dildo at the top right

>>19374655
It can be!

>>19374593
Mouth-watering/10

>>19371315
Can you choose both? Why not get 2 pizzas with either one and see for yourself.

Goat cheese, mozz, mushrooms, and a homemade sauce on store bought dough

>>19370149
Always wanted to try this. Looks good.

>>19375353
I know some people rag on it, but store bought dough can work real well. If you have an Albertsons near you, try and give their brand a shot. It works well in a pinch.

How necessary is a stand mixer for dough making? Every time I tried making dough from scratch it either ends up not as fluffy or stiff due to lack of proper kneading and I’m not sure how to improve

>>19367535
I want to go to New Jersey and try one of their tomato pies. There's a pizzeria near me in Rochester NY that makes tomato pies and they're great. The sauce is very thick and contains parmesan.

>>19375415
It's not "necessary," in that you can definitely make dough without one. It just adds more time and effort into the process. You need knead it, and fold it, and it takes time, while a stand mixer gets it done in 10 minutes with you just standing around and waiting.

A food processor can work, too.

>>19368677
>>19368696
Fat is the vehicle that carries taste, not the taste itself.

>>19375415
>>19375415
Kneading by hand is superior to nonheated mixers. The warmth of the human hand helps the yeast a lot. Kneading by hand is relaxing too.

>>19367535
White flour gives you mental issues. That's why it's pushed as something you should be eating. Semites even put it in the christian daily prayer. that's how effective white flour is in turning people into nervous anxious unpredictable retards.

>>19374593
u gotta bring that cheese to the edge bro. otherwise, 9/10 good work

Added 1tbsp onion powder.

- 1 +3/4 C water microwave 1 minute
Pour in bowl with
- 1-2TBSP yeast, (buy the large package not the individual; should last a year)
- 1TBSP sugar
Leave 10 minutes, should foam some but doesn't matter if it doesn't seem to.
Add:
- 4TBSP of oil
- 1-2 TBSP basil/oregano/onion powder
- 1 tsp garlic salt
- 1/2 C whole milk
Stir in 1C flour.
Stir in 2nd 1C flour.
Stir in 3rd 1C flour.
- Stir in flour until you can reasonably handle dough without it all sticking to you more than itself, should be around another 1C +- 1/2. I don't actually measure any of these ingredients when I do it.
- Fold dough from outsides into center going around in circles until you get rid of all the floury feel and lumps.
- Drizzle small amount of oil over dough, roll around bowl to coat it, cover with damp hand towel.
- Come back in an hour and punch it all down to get rid of air bubbles.
- After at least 1/2 an hour preheat oven to 480F.
- Cut dough in half, store half in closed container in fridge. (I usually use it a week later)
- Put dough ball into 14" round baking sheet and spread to edges. (This is difficult to fuck up with a baking sheet)
- Poke with fork just enough to prevent large air pockets ballooning and displacing ingredients
- Add sauce.
- Slice pepperoni thin and cover entire surface.
- Grate 1/2 lb pizza mozzarella over the pizza, spread out to sides (should be easy with pepperoni layer and it not all stuck in sauce). Keep it thinner toward the middle as it will tend to concentrate there when melting.
- Bake for 13-14 minutes.
- Remove from baking sheet onto paper towels or cardboard to prevent becoming soggy. I use a metal spatula to get it off the baking sheet as it may stick a bit. If you do not put oil in the dough it will stick a lot and be a huge pain in the ass.

Do not under any circumstances use pre-grated cheese. Pre-cut pepperoni is also garbage but I understand people are lazy. Dry out overly wet ingredients before use, like pineapple.

>>19375527
cringe

https://youtu.be/tImpfW0XbTY
https://youtu.be/TEplaCPYHuc

>>19375553
Not my problem you consider facts and reality cringe, tard bro

>>19372708
> + tip

>>19375564
>jewish fairy tales are facts
>world champion jiu jutsu chad pizza eater is not

If the place is known for their wacky ingredients, I'm out.

Plain cheese and know how to make it or fuck off.

>>19368758
the crust to pizza ratio is ridiculous, I love good crust but I'd be damned to just be eating bread when I asked for pizza.

>>19372885
which slice are you taking anon?

>>19376818
It's hard to get the stretching down, but most of that is air in the cross section.
I just need to remember to do the final stretch on the peel more than I did.

>>19376830
Kiwi doesn't look that bad, although I can't tell what the bottom left is. Watermelon one is literally inedible and lemon is basically inedible.

>>19375657
t. One Bite

>>19367535
Does anybody have one of those little home pizza ovens ? Do they work any good ?

>>19378242
He's right. The crust always sucks because it has to be fatty boombatty to hold the ingredients.

>>19378436
I do and I love mine, but it really depends on which one you get.
They all work well but it requires more or less effort and babying to get good pizza out of some.

>>19378825
taste the meat, not the heat

>>19378900
Give how fast Neapolitan pizza cooks it's debatable if it gets enough time in the oven to get a smokey flavor, especially considering that the smoke rises to the top of the dome and out, never at deck level.

>>19378436
I'm not in a situation where I can make the wood fire, or propane versions work, but the electric one seems interesting. Can use it on a kitchen countertop. Costs a grand, though.

>>19379024
The electric ones struggle with Neapolitan style pizza but would make other types just fine if that's what you're going for.

>>19380511
Being able to make a good Neapolitan would be a holy grail thing, but those other ovens just aren't super apartment friendly.

>>19367535
King Arthur bread flour, Wisconsin brick cheese, bottled water, boar's head natural pepperoni, store brand crushed tomatoes/tomato paste, salt, yeast, olive oil, garlic powder, died basil, dried oregano, fennel, red pepper seeds.

Surprisingly cheap for how fucking good it is. Cooked in cast iron.

>>19371746
Patrician choice.
I add anchovies as well for a li’l blast of umami.

>>19381735
>Surprisingly cheap for how fucking good it is.

It's absolutely true. You're gonna be spending a bit more on initial purchases, but you break it down on an ingredients level, and a home-made pizza is about $5.

>>19381801
>Initial purchases
When you consider what Buddy's is charging for a deep dish right now, $40 for the cast iron pan paid for itself in two weeks.
Before that I was using the lid from my Dutch oven. I called it a Kalamazoo pizza because it's somewhere between Chicago and Detroit.

>>19375415
>Stand mixer
Overrated. Unless you're so busy you don't have time and you need to be doing something else you're better off hand mixing, or on and cases just doing coil/bowl folds. You can even get away with a food processor.
>How to improve
You probably need to let the dough relax. This isn't pizza, but pic related was mixed with a spoon, 8 bowl folds, and 4 sets of 4 coil folds.
Let me restate this. This was combined with a spoon, and folded 24 times. That's it! The secret is to let the shit rest between folds.
Applying this to pizza, you just might need to give it then minutes between mixing and kneading. The good night be that simple.

>>19367535
ok so I finally had dates

>>19382381

>>19382388
Do you cook your pizza on parchment paper? Do you feel it impacts the flavor or texture in any negative way?

>>19382412

>>19382403
Yeah. I dont think it should.

I use it to put it directly in the bottom of the oven, then do the top in the top tray.

Found a place nearby that made this tasty pie. Dijon garlic sauce, onions, pastrami, and pickles.

How do you make a Costco pizza?

>>19384483
Why would you want to given how bad they are.

>>19367535
made a 'za last saturday
will probably make one this saturday too

>>19384483
https://www.costcobusinessdelivery.com/lamonicas-pizza-dough-balls%2C-30-oz%2C-21-ct.product.11954332.html
https://www.costcobusinessdelivery.com/big-pizza-sauce-concentrate%2C-108-oz%2C-6-ct.product.11953706.html
https://www.costcobusinessdelivery.com/bella-rosano-premium-blend-pizza-cheese%2C-shredded-5-lbs.product.11710943.html

Here are the basics.

>>19384568
It's the only pizza I can stomach

>>19384866
What led you down this dark road?

>>19385018
This is my first attempt at making a white pizza. I know I underestimated the amount of mozzarella and didn't put enough near the crust, and it's not as round as I'd like. The toppings are 4 cheeses (parmesan, pecorino, mozzarella, and homemade ricotta), and the sauce base is olive oil, roasted garlic, and roasted pine nuts. I was also experimenting with making the dough out of whole wheat. Since the whole wheat flour is stiffer than bread flour, I couldn't get it as thin as a new york slice but it was still a reasonably thin crust pizza. I'd highly recommend making a whole wheat crust at least once, it gives the pizza a really nice flavor. I'm mostly happy with it but I think this approach could still be refined further.

>>19385199 not them, but-
dude. what an incredible flavor explosion you just outlined there. sounds insanely good, hope you can take it to new heights, as you’d like. great job .

>>19367535
That pizza looks like ass

>>19385738
it will lose flavor if sliced...
do italians really?

>>19385556
Let's see Paul Allen's pizza.

>>19371705
What are the black things?

tldr but damn nic pics anons
this thread went from the worst pizzas to the best
amazing
good to see so many good pies
making up some dough tonight!!

>>19385738
>(PEE-ZAH)
do whito piggu rearry??

>>19375415
i barely knead at all
add flour slowly, third hakf cup at a time, fold by hand til feels consistently wet, and the next third half, repeat - but a liltle water on my hand to keep moist. when hiting the end, tosses of flour it dough isnt tacky, then a last bit oi moisture. no kneding, just getting the water even

>>19368758
you have a specialty oven or home oven?

>>19378825
Wouldnt this thing take around 10 minutes of pre-heating to bake a pizza in 1 minute?

>>19374655
I like to stick it up my ass and scoot across the pizza like a dog on a rug.

>>19386621
Wine poached figs

>>19386837
I have the outdoor oven that was posted in this thread.
>>19386959
It takes a minimum of 35 minutes to preheat because the floor is very thick clay.

>>19384629
Looks good, not sure if it's deep dish or not but the crust makes it look like it

>>19367535
as someone in the north jersey area, baggios in fort lee and l&b spumoni gardens in brooklyn is the best pizza there is in america

>>19371746
arugula is much better for this purpose imo

>>19387728
>baggios
>l&b spumoni

Words that only could exist from a country shaped like a boot.

>>19387728
NAPOLI AND GRIMALDIS
muh jersey bro

>>19370603

'roit 'za is great. Best is to get a steel pan. Tip to get a cheese crown is to parbake the dough for half the cook time and then add the cheese, pressing the cheese into the walls of the pan.

>>19370102

Roughly 65% hydration, that pizza was about 375g flour I believe. Sauce is just a can of the best crushed tomatoes you can find with some seasoning. It's not cooked since the pizza takes 17 minutes in a 525 F oven.

65% hydration dough, spam, bachan's bbq as a sauce, low moisture whole milk moz, green onions I grew myself, and a wasabi sauce drizzle

I'm still waiting for picrel. The cubbies won the superbowl, and we have hoverboards and flying cars...

>>19370603
>>19389182
Hello Detroitzzabros

pizza bros
i ferment individual pie balls in separate containers
but they swell to the edges and are hard to get out without tearing them up some to keep the structure as is already made by the fermenting
how do you get your balls out?
>unzipping intensifies

>>19389747
Olive oil?

>>19389747
Olive oil. Douse the container, douse the dough.

>>19367703
It's ai generated

>>19382988
sounds weird but looks incredibly comfy

>>19370149
So it's a Stromboli without rolling it?

>>19372786
When they first started, when I was young, I loved it. I haven't been to one in over a decade because of how terrible the pizza became. I have the memories, though.

>>19376830
Whats the small green circles? , not the kiwi.

>>19389756
i do olive oil, but i dont ''douse'' it because i like the bread flavor as it is
but if it takes a fuckin douse, i will douse.

today's pie, basic kitchen oven with stone

>>19367535
I made pizza last night.
Used to much dough, too less sauce and cheese. But I still liked it.
There's this special kind of enjoyment you get out of cooking yourself

>>19390402
>There's this special kind of enjoyment you get out of cooking yourself
If it is gay for a man to say things like this, I don't want to be straight.
I'm joking, of course

>>19390407
You can be straight and let me fuck you baby.
I'll make you over breaded pizza in return

>>19390216
Cheese on the crust is kino actually

>>19390216
if that crust were any darker it'd be running away with the cheese's TV

>>19367703
Fuck you for reminding me that this genetic abomination exists

>>19390216
I like the char.

>>19390680
He looks like a fucking serial killer.
Look at those beady black eyes. Like a doll's eyes.

>>19389186
this nigga hawaiian

>>19390672
Very droll.

>>19389239
mmmm, dark and crispy.

>>19389239
Show side view of crispy edges

>>19393757
wa la

>>19394014

>>19394144
Thank you anon
I made it in a Lloyd pan. They're worth it if you like to make 'riot 'zza on the regular

My cousin had a pizza in Georgia (country, not US state) that had plums on it.

>>19368048
That's actually very similar to one of the oldest varieties of pizza still eaten in Naples. It uses strained ricotta, herbs, garlic and lard (and the lardons leftover from rendering the lard) but no tomato.
Used to love it as a kid but I no longer live in the area and haven't had one in years.

>>19370123
IMAGINE believing a TRANNY when it comes to biological processes...
TOPKEK!!
YWNBAW
Dial 8

>>19394377
>Dial 8
What does that mean?

>>19374593
1983 Pizza-Hut is calling, they want to know how you stole their recipe.
1995 Pizza-hut doesn't give a fuck, since they switched to the shittier cheese and sauce and everything...

>>19375436
This is truth..
The KIND of fat can very much affect mouthfeel and long term health, however.

>>19375550
Based...
Should've gotten all the 5s.
t. I slide on pre-grated cheese, but you aren't wrong--It's a VERY different thing.

>>19381735
1337 p1dz3r
WOULD RAPE

>>19386596
>that subtle browning on the crust
>you can even smell the freshness of the tomato
>My GOD... It even has microplaned Reggiano

>>19394390
Say it out loud.

>>19368155
i like it, but every time i eat it i get gnarly zits.

>>19394495
weirdo

>>19394519
it's greasy as shit, man.
like worse than pizza hut even.

>>19392340
He don't seem to be livin!

>>19368155
I hate supreme pizza, bell peppers and olives always overpower everything else.

Cast iron pie I cooked a few days ago.

>>19368765
I think one of them is your bondage waifu sticker that I'm sure you take out in public every day.

>>19395980
There are two bondage waifu stickers on my water bottle and I do take with me in public.

whats a bodega waifu?

>>19395806
Looks fuckin' KINO anon...
I hope you WIN.
(just eat well, No sneed Goyls, no SPLENDA™
And NO HFCS)
WOULD.

>>19389239
next time you’re at Jets get the turbo crust on a deep dish. you will know god

My favorite one is the Hawaiian. I put a base of crème fraîche, above mozzarella + Parmigiano, above chicken (no ham), pineapple. You can add some bullshit, pepperonis, onions if you feel like it.
Yeah, come at me.

>>19397409
you types should be legally forced to call your concoctions " 'za "
its just not canon

I'm cooking a frozen pepperoni right now
I forgot I was heating the oven for a bit though, got distracted by something just as I lit it long enough to forget I had

>>19395806
Very nice, pic related was my cast iron pie I made a few weeks ago. The black specks are from putting the red pepper flakes on top to the cheese right before cooking - not a smart move.

>>19397228
Never been to Jets but looks like there's one near me, I'll have to check it out

Pizza I made last year with some goat cheese sprinkled on it

>>19368758
Ur crust has some pizza in it there bud

I took pics of my last one but my sd card isn't showing up as a drive despite showing up in disk management.

>>19398484
I've had this issue before...
It's a pain, but if you open up the phone and remove then replace the SD card a few times, the connections are better.

>>19395806
Good topping choices, looks great.

What's the most anons hav spent on pizza? i may go for a 19" gutbuster tonight $30 is wild money for a pizza, back in '06 I used to get a 16" pizza for $4.50

>>19399346
A little over 1k usd on a pizza oven.

>he posts in /pizza/ and doesn't own a backyard pizza oven

>>19399494
Fucking jelly. That's the dream. Need a place with a backyard first. Fug.

>>19399494
Pizza Hut is justasgood™

>>19399494
How much better is this than an oven with a pizza steel, in practical terms?

>>19399494
But I do.
>>19399682
Not even comparable, if you do try to say the steel is just as good it's utter cope

One Bite Everybody Knows the rules

>>19399494
>doesn't own a backyard
Wasn't aware it was a requirement

>>19392340
pretty sure he did about a decade in prison and proabably had a speed habbit during it

>>19399346
the olny 16" you ever got for 4.50 was back when you were selling your self on the street bb

>>19368638
at least put the curry powder in the sauce

>>19399346
Man, pizza from take out places is so fucking expensive these days. It's insane.

>>19399705
I've had worse but pretty meh

>>19399494
How much did that cost? Where'd you get it?

>>19367535
>even Brazilian
are you implying every pizzeria here is like that mestre da pizza webm? It's not

>>19401925
Lame.

>>19368735
mm

>>19401802
Not that anon, but a prebuilt Forno Bravo goes for like $5-10K.

Better get to work wagie.

how in the world do you set your oven to get a good bottom consistency aaaahhh
mine always comes out of the oven hard and dry

>>19368166
Looks like Mascarpone on top of mozzarella.

>>19402735
Set it to high? It looks like you cooked that for far too long.

>>19399494
but i do have a pizza oven

>>19371411
>it takes him 45 minutes to make a pizza
maybe if i had like 3 bottles of wine

>>19372708

>>19375353
mootz*

Today’s simple creation. Amazed how easy it is to produce such deliciousness.

>>19403983
>when you use too much of the fresh mozz

>>19389239
is this Motor City Pizza? the best frozen pizza?

>>19374655
It is if you also had a score to settle with your finger

>>19404007
why is it so wet?

>>19404252
Glistening fats look like water to you. Okay.

>>19404268
Look at those peperoni slices. They are so limp and soggy.

>>19404277
Look at your eyes, so myopic.

>>19402735
that cheese indicates the whole pie is overcooked

a nicely hydrated dough should come out with a shell-thin crisp outer layer and a moist interior. give your water percentage some thought.

also, stone or steel, lad

>>19404307
lol but could use a minute under a broiler fr fr no cap

>>19404352
Some people prefer their pizzas not burnt to a crisp, but okay, you do you.

>>19404474
god you dumb fucking cunt
i dont see anyone telling you to burn your fucking food

>>19404480
Broil, blah blah blah. It’s done, bitch. If the pic doesn’t convey that, seems like it’s your personal problem, but okay, reply and try to score your meager ego points. I await something else that’ll make me laugh as much as the rest.

>>19404489
your bad picture of your bad pie aint my problem

lol your pie looks good
it just needs a scootch more cooking

>>19404500
In your opinion lol Sad attempt, but I still love you anon

>>19404500
>>19404508
You two right now.

>>19404565
pizza heals and brings people together

>>19389215
Forget it, the woke has swapped our good timeline for the shit hell we live in now since 2012, Orange Man Bad, the birth of Cancel Culture with #MeToo, ESG and HR, Kung Flu, Stolen Election, January 6th scapegoating, Ezra Miller, Bidenfliation, the Death of E3, bunch of horrible shit.

>>19404991
Espionage man bad, documents to china bad, doucuments to saudis bad, cancel not caring about sedition, LOL MUH SHOTS, you fucking lost and you tried to steal it and you still fucking lost!!!!!!, post some Ezra Miller please, you shit is horrible

>>19372885
>>19368638
One day, Sweden will be brought to justice for its crimes against pizza

>>19404007
>pepperoni not crisped
>cheese puddly and soggy

>>19404011
Naw, it's homemade. Pretty much followed Brian Lagerstrom's recipe for it.

>>19405445
i fucking kneel

>>19367535
not greatest food

Mixing my dough for tomorrow's pizza. Wish me luck because it's pretty hot, I'm not sure if the yeast can handle 25+ Celsius. I'll leave it in the coldest room I've got and hope for the best overnight.

>>19404007
It looks like a shitty attempt at toad in the hole

>>19405274
grodon ramsy

>>19405564
>'m not sure if the yeast can handle 25+ Celsius
It can, you'll be fine.

What makes Costco pizza so good?

>>19405445
I came

>>19405564
Post a pic

>>19405445
Incredible. Did you use brick cheese, or an alternate? If you did use brick cheese, where did you get it?

>>19368743
Get real. These guy is from Santos, Bate Papo Pizzaria is the name I guess. He does these stunts for marketing. Rice and beans, lmao.

Anyway here's some stuff from my own pizzaria.

>>19406968
looks like vomit

Every Brazilian photo looks like it comes from a snuff film.

>>19407237
Brazilians live in a snuff film.

>>19405445
I can practically taste that corner crust.

>>19406128
imo its the cheese. There's a lot of it. I'm gonna have to bring it home and crisp it up in the oven. That's my main complaint. The crust is too doughy.

>>19406888
Nope, can't get brick cheese where I am so I just used cheese I already had in my fridge - finished off a half of a small brick of monterey jack and a bag of pre-shredded mozz with provolone, then dusted with parmesan right before putting in oven. Still came out really good though. Next time I'll probably use full fat mozz and monterey jack.

>>19406020
>>19406522
Here's the two results. There have been difficulties.
Due to the heat, the dough has overproofed, making it incredibly soft and sticky. So rather than dough balls, I'm working with dough blobs by the time I get them out of the container, which is why they aren't round.
However, due to the excessive fermentation, the taste is fantastic, despite the looks.
They are with home made tomato sauce, ordinary cheese (Podravec, Gauda idk), Brie, kulen and then mozarella on top.
I spent 2 dough balls, I've got 2 more for later today.

>>19371746
>Spinach pizza
Friarelli (and Sausage) pizza is superior

>>19370149
was just in turkey and had some excellent pide. Was already familiar with them from aus but highly recommend to anyone unfamiliar with them. Spiced minced lamb topped ideally

>>19408038
whys it so brown

>>19408136
epic fail

RIP thread

>>19408579
Lighting mostly and the fact that it's pretty well done

>>19404252
>>19405274
>>19405597
Here you go, anons. Don’t say I don’t do anything for you. Here’s some slightly overcooked pizza. Also to the idiot who said wet, he obviously doesn’t use full fat mozzarella. That’s all delicious grease, baby. Same with the peps.

>>19409726
That's not overcooked bro, that's basically perfect.

>>19409726
Still wet.

it's over

>>19409929
Bet your bussy is wet too just waiting for me lol