/ck/ - Food & Cooking

[Anonymous No.10838520]

ITT: I drink beer and make pizza

[Anonymous No.10838529]

Weighing out ingredients.

>250g bread flour
>170g warm water
>5g salt

First beer of the day is a cucumber sour by 10 Barrel Brewing Company. Not my favorite sour, but it is very refreshing.

[Anonymous No.10838535]

the only accetpable pizza is pep'za. this this turns out to be one of those faggots pizzas i swear to god i'll find you.

[Anonymous No.10838537]

>>10838529
Meant to say 175g water, whoops.

Water, half a package of active dry yeast, and a small squirt of honey got whisked together. Normally I only use honey if I'm making wheat dough, so this is something new for me.

Adding the flour and salt.

[Anonymous No.10838542]

>>10838535
I'm thinking of going for hot italian sausage and onion, but I haven't decided yet.

Dough mixed up with a rubber spatula then out onto the counter for kneading. Added a drizzle of olive oil on top.

[Anonymous No.10838544]

After a few minutes of kneading I realized I forgot to add my oregano and granulated garlic so I sprinkled them on top. Normally I would add these at the same time as the flour.

[Anonymous No.10838548]

After about 15 minutes of kneading by hand we have a nice, soft dough ball.

[Anonymous No.10838552]

Lightly coated in olive oil, then back in the bowl and covered in plastic wrap for an hour to rise.

[Anonymous No.10838553]

Sausages & onions sounds good

[Anonymous No.10838730]

bump i wanna see the pizza

[Anonymous No.10838845]

Time to cook the toppings, 1 small white onion and half a roll of hot Italian sausage.

I have one cucumber sour left after this one so I might just finish them off.

[Anonymous No.10838851]

Onion chopped up and into a pan with a little olive oil on low heat to caramelize.

[Anonymous No.10838860]

Sausage frying up in a separate pan.

[Anonymous No.10838864]

Our dough rose nicely. The smell of yeast at this point is almost sexual.

[Anonymous No.10838870]

18 inch cast iron pan on very low heat to gently warm it up, and generously smeared with olive oil.

[Anonymous No.10838877]

Dough plopped straight on to the pan. I could probably get a lighter more bubbly crust if I gave it a second rise, but I'm lazy and a single rise still tastes great.

[Anonymous No.10838884]

Dough spread to the edges of the pan. This is a little bit less dough than I would usually use for a pan this size, but I think the proportions are just about perfect for a "thin but not super thin" crust.

[Anonymous No.10838896]

Sauced with Newman's roasted garlic pasta sauce. I probably deserve some hate for taking the shortcut, but this sauce is legitimately delicious and I struggle to make a homemade sauce that tastes better.

[Anonymous No.10838900]

First layer of cheese is shredded low moisture mozzarella and some finely grated pecorino romano.

[Anonymous No.10838904]

After the first layer of cheese I sprinkled on some black pepper and oregano, then the crumbled hot Italian sausage.

[Anonymous No.10838910]

Next comes the caramelized onion and another layer of mozzarella + pecorino romano.

I made sure to get extra cheese around the edges so I would get a nice crispy cheese crust.

[Anonymous No.10838912]

Heating up the cast iron pan on the stove top until the walls are hot and steam is bubbling out from underneath, maybe 3 minutes on medium-high for a pan this size.

[Anonymous No.10838933]

Pizza into the oven!

425 F for 18 minutes.

[Anonymous No.10838988]

Fresh out of the oven. The smells right now are awesome.

[Anonymous No.10838995]

Toppings close up shot.

[Anonymous No.10838999]

>>10838520
Is that walmart brand beer?
What the hell is that?

[Anonymous No.10839004]

Out of the pan and sliced.

>>10838999
It's a local brewery, the can is kind of dumb looking though.

[Anonymous No.10839016]

Crust shot. The single rise doesn't give you the huge, fluffy bubbles that some people like, but for a thin crust pizza it works well. Take note of the ring of crispy cheese around the edge...

[Anonymous No.10839018]

Just wanted to thank you for sharing a nice looking pizza.

Do you ever make your pizza dough in advance? I found that a 3 day cold rise in the fridge is the difference between good and great pizza.

[Anonymous No.10839026]

Underneath shot. This is the reason why cast iron is so great for pizza, perfect crispy bottoms every time.

>>10839018
I have not done a cold rise yet, mostly because when I want pizza it's typically an impulse decision and I'm already hungry. The results I've seen look pretty good though so it is on my list to try in the future.

[Anonymous No.10839039]

>>10839026
Completely understandable on the time thing. One of the nice things about using the cast iron like you did is that you end up with a nice crust without too much fiddling or time.

Last question, was your oven heat a standard all-around bake or did you use the broiler?

[Anonymous No.10839049]

looks good

[Anonymous No.10839053]

Parting shot, it turned out great. The hot sausage and caramelized onion is always a winning combination.

>>10839039
Regular bake at 425. I find the cheese starts to burn a little bit right as the crust is finished cooking even without the broiler, but that might just be my oven.

[Anonymous No.10839076]

This isn't a McDonald's thread.
Wrong board.

[Anonymous No.10839142]

I just reseasoned my pan. I've always wanted to try making pizza in a skillet. Thanks for the inspiration OP. Going to go with the same thing, with basil as well. I need to get rid of my last bit.

[Anonymous No.10839435]

>>10839053
Nice one OP. Good thread.

[Anonymous No.10839450]

>want to make pizza
>only have cheddar cheese

is it worth trying it?

[Anonymous No.10839477]

Looks good but I personally would have added some chilli peppers.

[Anonymous No.10839606]

>>10839450
cheddar is great

[Anonymous No.10839648]

>>10839450
Try bleu cheese mixed with mozz. It's something else

[Anonymous No.10841316]

nice job, op.

[Anonymous No.10841367]

>>10838988
looks good

[Anonymous No.10841564]

Hey thanks op ima try this at home