/ck/ - Food & Cooking

>>5577082
*I use actual table spoons and teaspoons when cooking not the measuring instruments.

3 cups flour
1 teaspoon salt
2 tablespoons yeast
5 tablespoons (extra) virgin olive oil
1 cup water at 130 degrees f

Mix one cup of that flour with all the other ingredients, adding the water last. Stir or blend that for a minute or two, or until it makes a strong yeasty smell.

Mix in the other two cups of flour one at a time.

Kneed until the dough bounces back when poked. It should take about 7-10 minutes.

Put it back into the bowl, cover it with wax paper or something, and let that rise until doubled or at least an hour.

Kneed that 2-7 times and smash/stretch it out into a pizza shape. Cover that with toppings and start warming your oven. By the time the cheese is grated and the oven is hot it will have risen enough to cook.

For pizza, I like simple dough.

>>5577082
http://www.gianni.tv/pizza-margherita-2/

>>5577196
Do you have Metric Measurements?
Also why no yeast?

>>5577211
>Do you have Metric Measurements?
No. Those spoons aren't even real measurements, like I said before. Just convert cups to whatever and use the spoons you eat with to measure the rest. As long as the dough is soft, springing, and wet without sticking to your hands you'll have something decent.
>Also why no yeast?
>2 tablespoons yeast

I like to use a simple Neapolitan dough.

20 oz Bread flour
13oz water
.4oz kosher salt
.3oz instant yeast

How about sauce? I can't for the life of me make a decent sauce.

>>5577263
I *can* make a good sauce, but since I like sweet sauce I tend to just use Ragu Traditional. Its one of the only things I don't make from scratch.

>>5577263
Im OP, this is usually what I do.
Chopped tomatoes + fresh basil + thyme + oregano
then just blend it
sauce

>>5577263
I've been using this one for the last decade or so...
1 lb Roma tomatoes peeled and deseeded and diced
1 6 oz can tomato paste
4-6 oz water
3 tbsp grated parmesan cheese\
2 cloves minced garlic
2 tbsp honey
2 anchovies (this right here is your "secret" ingredient, people wont want to eat your pizza knowing theres anchovies in it.)
1 tea onion powder, oregano, marjoram, dried basil and black pepper
1/4 tea cayenne
1/8 tea dried red pepper flakes
salt to taste

In sauce pan saute your garlic in some butter until translucent then add your anchovies till dissolved.

Once your anchovies have dissolved add your tomatoes, paste, water, parmesan and other spices. Bring to a simmer and let sit there for an hour stirring often.

>>5577307
Damnit, I didnt mean to hit send.

Last bit: after the hour blend to smooth and your good to go.

I've been happy with pic related. Leaving it overnight in the fridge for s thin crispy crust for savory pizza. Using the pictured 1 hour rise for a thicker more bread-like crust which is great for dessert pizza.

>>5577196
>>5577329
What is it with these cups?
Why cant we have a real measurement?

>>5577358
American/Canadian legacy system. Google it. I'm canadian and i have some recipes in metric some in imperial. Feel free to transcribe into whatever system you're comfortable with. Hell, this could easily be translated into bakers percentage with no loss of information.

>>5577358
All of my cooking stuff is from the 50s. I have no metric anything in the kitchen. All of my recipients are the same. I'm sorry it makes you mad when you have to use google to convert shit.

>>5577255

This guy's got the idea. I do a similar thing, but use a sourdough yeast culture instead of yeast. Here's a recent pizza I did.

>>5577255
>>5577468
I only have fast action dried yeast, would I have to work some of the water in with the yeast?
Also how long would it take to raise?

>>5577468
>Mushrooms, Onions, tomato slices
God if that isn't the perfect pizza. You actually made me hungry.

>>5577468
Can you post a detailed tutorial?
I've barely cooked in my life, but that looks delicious and I want to give it a try.

pls r8

>>5577774
My camera sucks

>>5577778
Give me some, pls

>>5577586
Crust recipe that anyone can do: (Makes about a 12-16" pizza, depending on how thin you like it)
200g Water
300g Strong Unbleached White Bread Flour (higher protein = higher gluten, King Arther does well)
6g Salt
1g Instant Dry Yeast (about a 1/4 tsp)

mix everything together until shaggy dough is formed, let rest for 10-15 mins, turn out onto board and kneed untill very smooth and strong feeling. Wrap in oiled plastic wrap or in an oiled covered airtight contaner. Place in the fridge for at least 24 hours, or up to 3 days. This time in the fridge is very important to get the charred big bubbles on the cust of your pizza, and will improve the pizza dough 1000% at least. Have you ever gotten crust from a place where the crust has all the same rise throughout, no big bubbles, and seems flavorless? it's not the sugar/oil in the crust, it's that they didn't do this long rest at a low temp for this batch. (Remove dough from fridge at least an hour before you're going to be baking, to allow it to rise to room temp)

On Sauce: simple is good. The best sauce I've ever made was just fresh plum tomatoes, crushed with some salt, dried oregeno, garlic, and a little olive oil. Some swear by the "once cooked" rule, meaning the sauce should not be cooked before it goes on the pizza (if tomatoes are out of season, whole canned plum tomatoes are ok)

Topping the pizza: Sparse, and flavorful. high quality cheese and meats/veggies are important (no pre-grated cheese), and keep it under 3 toppings, please. Can't go wrong Cured pork of some sort and something from the onion family. Oil the outer portion of the crust well (the "handle" part). order for topping is Oil, sauce, cheese, toppings.

>>5578385
continued:
Baking: pizza must be baked on a stone, this is a must. No you don't need to buy some expensive pizza stone imbued with the soul of an italian grandmother, some un-glazed quarry tile or ceramic tile about a 1/2 inch or thicker will do (you can get them for about $1-2 at home depot). Pre-heat the oven at 500-550F for 45mins to an hour before loading the pizza. Shape your pizza (plenty of videos online about this, you don't need to toss it per-say, but that can make it more even than the "stretching" method, and place tossed dough on a piece of parchment paper on a rimless cookie sheet (or the back of a rimmed one). Top pizza as discussed, then slide pizza (still on the parchment) onto the hot stone. (Stone location will vary on your oven, but bottom third is a good starting point)

Check the pizza after 2-3 minutes, pizza is done when the top of the forming bubbles begin to turn a chestnut brown, and the cheese on top of them begin to char.

Remove from oven, let it rest as long as you can stand, and eat it!
Picture is actually a less conventional pizza I did, but a good example of a tasty pizza. White sauce, cherrystone clam, arugula. The crust is actually sourdough, but a yeasted version would be just as good (yeast is much easier for a beginner)

>>5577774
8/10
what kind of cheese is it?

>>5578385
>>5578387
ebic bread
:DD

>>5577196
following this
we almost there
working on sauce

>>5578411
Pretty average dough but turned out okay. Wish I could say the same about the cheese. Look away for a minute and the center pretty much died on me. Then again this is only the fourth pizza I've ever made from scratch in my life, I still call this a success.

It's not as black and cancer-like in real life as it is in the image.

did a pizza party last night

i used manitoba and type 00 flour and a bit of semolina along with some honey and diax, i proved a third of the dough for 24 hours before making the rest and then i brought them together about an hour before shaping the dough balls

>>5578489
Here it is before I killed it

>>5578504
Next time try putting something with foil on that top rack so the dough can cook without harming the cheese that much, seeing as how you have a small oven.

>>5578489

that burnt cheese crust right there looks fucking delicious
cheese bubbled up, hot air got underneath it and so the top part of the bubble crisped up and burnt a bit, yeah? oh baby.

>>5578395
Low moisture mozzarella.

>>5578411
You should use paper or something that will let some air in instead of plastic wrap.

I've been really happy with the second recipe here. Thank you if you're in this thread.

>>5578395
>>5578746
low moisture is acceptable if its using whole milk, granted its not exactly healthy for you, but then why put any cheese on a pizza if yo want it healthy?

>>5578837
Regarding the first method,
>when that shit is in a ball
Does this mean, the current mess I have, I have to let it rest, as I compiled the ingredients and it doesnt look anything like a ball.

>>5579196
Never mind, the top recipe requires a LOT More flour.