/ck/ - Food & Cooking

[Anonymous No.12052201]

Why do people get intense cravings for pizza that are unlike cravings for any other food and what is a good way to make homemade pizza?

[Anonymous No.12052209]

>>12052201
Science says its because its the perfect food.
>detroit style best style

[Anonymous No.12052208]

Quickest, easiest way is buying some tortillas, tomato sauce, and cheese, preheating a cast iron skillet to 550 (or however hot your oven will go), adding in the tortilla topping with sauce and sliced or grated cheese, then baking for 3-5 minutes or until brown on top, checking every minute or two.

That's how I do it anyways. Get the larger sized burrito ones if you want a more filling meal instead of a snack.

[Anonymous No.12052215]

>>12052201
Because most people grew up eating pizza as a treat and having these things called "pizza parties" where they got really unhealthy cheesy bread baked in an oven that gets over twice as hot as a home oven. It's a once in awhile nostalgic guilty pleasure and not something to make at home unless you already know how to cook, which you clearly do not.

[Anonymous No.12052217]

I use this recipe. It makes 2 or 3 pizzas.

Sometimes I use one of the 3 dough balls to make breadsticks and the other two are for pizzas.

http://pizzatherapy.com/dough.htm


Then you need a Pizza stone in your oven, a pizza peel to slide the pizza onto the stone and some cornmeal so the dough does not stick to the peel.

[Anonymous No.12052221]

>>12052215
Well, there are tips.

If you want to make a dough, rest it as long as you have time for, in the fridge overnight or even longer. Use the highest heat setting your oven can do, preheat your pan, and be minimalist with toppings if you don't want it soggy.

>>12052217
No need for a pizza stone if you've got a cast iron skillet.

[Anonymous No.12052247]

>>12052201
If you want to stop the cravings, you need to stop eating it

[Anonymous No.12052265]

>>12052247
Or just reduce to manageable portions like a tortilla/flatbread pizza.

Advocating abstinence is rarely successful :^)

[Anonymous No.12052280]

>>12052221

How would you put the pizza in the skillet or take it out?

You need the skillet to be hot.

I always keep my pizza stone in the oven and when I preheat the oven the stone heats up.

[Anonymous No.12052296]

>>12052209
based and pizzapilled

[Anonymous No.12052297]

>>12052280
You just plop the tortilla into the (preheated) skillet and then use a spoon to sauce on the tomato sauce and then sprinkle grated cheese on top, tho sliced works if ur lazy.

Use a spatula to remove it.

[Anonymous No.12052307]

>>12052297

You cant do that with real dough my dude. Stop making pizza with tortillas.

[Anonymous No.12052312]

>>12052307
You totally fucking can lol. Not everyone has a pizza stone and a peel but many people have a cast iron skillet.

[Anonymous No.12052434]

>>12052312

Id laugh my ass off at you if you tried it.

[Anonymous No.12052460]

I've made pizza with a cast iron flat pan and hand-made dough and it was lovely. Only preheated slightly but spread a very thin coat of olive oil on it, dough placed on, sliced tomato, cheese, bacon and ricotta. it was fantastic.

[Anonymous No.12052469]

>>12052201
tell me how you got your pepperoni to look like what i need to know what brand that is RIGHT NOW

[Anonymous No.12052473]

>>12052469
Thats clearly a slice from a pizza shop.

[Anonymous No.12052476]

>>12052469
the trick is to plop the ham thusly

https://youtu.be/N733Ofj2cVQ

[Anonymous No.12052727]

>>12052469
Not OP but I know that slice. It's from Prince Street Pizza in NYC. I live a few blocks from it. Literally god tier. I don't even like pepperoni but I get it every time here. If you're NYC it's a must try.

[Anonymous No.12052733]

in my experience, the best way to do it is to take your overnight dough and put it in a cast iron while you get the broiler going
then what i like to do is cut my cock clean off, give it a "goodbye" suck, and put it in the garbage disposal
the key is your have to work the dough

[Anonymous No.12052766]

>>12052727
>Prince Street Pizza in NYC
i will do everything in my power to copycat this
i dont care if it takes me 10 years

[Anonymous No.12053072]

>>12052307
>Preheat oven with cast iron out
>Have cast iron heating on stove top
>Stretch dough out to rough size
>Put in cast iron
>Cook dough momentarily on stove top to get the bottom crispy
>Add ingredients, insert into oven

[Anonymous No.12053073]

>>12052476

[Anonymous No.12053075]

>>12052208
You can’t really say this is homemade, and tortillas are nigger tier if naan is available. Otherwise just make a dough.

[Anonymous No.12053089]

>>12052297
You can also do a cast iron pizza starting with a cold skillet, but you need to heat the pan over a burner at maximum heat for about three minutes once the dough is sauced and topped. You'll know it's ready to transfer to the oven once the cheese barely starts to melt.

[Anonymous No.12053640]

>>12052476

[Anonymous No.12053648]

>>12052209
It's true. The most balanced meal ever created was a pizza.

And on the other side of the scale it can also be the most unhealthy. It can fit within the whole spectrum of food. Why do we even eat anything?

[Anonymous No.12053691]

>>12052201
>homemade pizza
Add a small amount of honey to your dough. This aids browning as well as fermentation/flavor. Ferment your dough for at least 48 hours and up to 4 days. Gives you a really sour, yeasty crust which tastes delicious.

Nice quality toppings. No preshredded cheddar or dehydrated mozzarella. Go to a nice deli or cheese shop and get some buffalo mozzarella, or some smoked scamorza, fontina, be creative but use the nice stuff. Use only two or three toppings which compliment each other,be as liberal as you like.

For the sauce there are 3 main routes. Yiu can use some nice sweet canned tomatoes, uncooked with some basil and garlic, you can use a white sauce, or for a more complex and tomato pizza sauce I recommend Cooking In Russia's recipe.

And for cooking in a generic home cooker, preheated pizza stone or cast iron + max temp broil gives the best crust.

Have fun OP.

[Anonymous No.12054596]

>>12052201
it's the aesthetics about pizza that trigger memory recall of its taste and the euphoria of palating it. cheese looks moist, it must be hot or at least warm, you imagine the texture of the melted cheese. the edges of the pepperonis curled meaning they must be crisp, the thickness allows you to visualize how tenderly chewy they must be as they break apart, releasing salt mixing with the grease as you finish each bite. this is what does it for me. even pictures of shitty pizza looks like it'd taste good. god damn i want a fuckin pizza now.

[Anonymous No.12054707]

>>12052201
step 1 of figuring out this pizza

they use this pepperoni and slice it with deli slicer


https://www.hormelfoodservice.com/products/rosa-grander-pepperoni-10-lb/

[Anonymous No.12054817]

>>12054707
https://www.youtube.com/watch?v=yEJLHopLTCc

proof at 1:22

[Anonymous No.12054847]

>>12054596
that was hot

[Anonymous No.12054895]

>>12052201
eating a pizza is like chugging a gallon of milk. there's no natural situation where that's possible but milk has habit forming compounds in it for obvious reasons

[Anonymous No.12055019]

>>12052215
>nostalgic guilty pleasure
Northern Europoor chiming in, and I want to bring up the home-baked imitation. Because there was only one pizzeria in the nearest big city and either it was very posh or total drunkard tier. Plus, if we were to eat out, it would be in a real restaurant. (I would alwas have mashed potatoes and meatballs, because autistic kid palate.)

I think many flyover American can actually relate.

[Anonymous No.12055172]

>Knead the dough for as long as you can
>Use fresh bread flour not all purpose, check expiry dates and get the freshest flour they have
>Use the best cheese you can find
>Find the best tomato sauce recipe you can
>Get a pizza stone
>Don't be lazy

[Anonymous No.12055611]

>>12052766
Good luck. The recipe is a closely guarded secret in fact one of the former cooks is currently being sued by the owner because he went uptown and opened a joint that uses the same recipe. Allegedly.

[Anonymous No.12055627]

Gonna make a small pizza tonight, but only have sauce cheese, a red pepper and mushrooms to top with. Any suggestions on ways to spice it up? Was just gonna use some dried basil from last summer.

[Anonymous No.12056217]

>>12055611
>closely guarded secret
doubt I'll get it 100% but sicilian pizzas and tomato sauce are not rocket science. I just want it good enough

[Anonymous No.12056238]

>>12052201

FAT calls out for FAT.

Homemade pizza? order it online.

[Anonymous No.12056247]

>>12053648
>The most balanced meal ever created was a pizza.
>And on the other side of the scale it can also be the most unhealthy.
burgers are the same way.

[Anonymous No.12056293]

>>12052201
make pizza dough, make tomato sauce, roll out dough, put sauce on top, put toppings on top, get a HOT oven (pizza stone helps), bake pizza, enjoy.

[Anonymous No.12056300]

>>12053648
>Simple carbs
>High calorie grease
>Varying amounts of protein, most of the time low quality
>Next to no fiber
Don't delude yourself into thinking Pizza is ever "healthy".
It can be "okay" but healthy is something wholly different.

[Anonymous No.12056303]

>>12056247
No they are not lmao.
Bread is never healthy.
Grease is never healthy.

[Anonymous No.12056342]

Everyone is probably sick of me posting my pizzas here, but fuck you, I make good pizzas.

Collect your favorite dough recipe, get yourself a decent roasting pan and make a Detroit style pizza. You will never go back to a round pizza ever again.
Protips:
Use Muenster cheese or a blend of muenster and mozzarella. Brick cheese if you can find it.
Do not use shredded cheese, CUT THE FUCKING CHEESE INTO TINY CUBES, IT WILL CREATE A GOOEY AND SOLID LAYER ON THE SURFACE OF THE CRUST. And to get the burnt cheese edge, take the crust to within a fucking centimeter of the edge of the pan and in that tiny space, make sure you have cheese. It will melt and form a cheese crust.
Also, throw the cheese and pepperoni down first, as the pizza cooks, it will absorb the fats from the pepperoni and cheese. Throw the toppings on after the cheese and (I cannot stress this enough) layer RAW sauce on top. You don't have to do strips like I did, that was just for presentation. The reason you put a raw sauce on top is that if you use a cooked or jar sauce, it will cook twice, thus reducing it down to a burnt paste of sorts.
Try it out and post here for results.
I've been obsessed with making pizzas for the past three months or so.

[Anonymous No.12056356]

Here's my other Detroit pizza. This one was mushroom only, I ran out of pepperoni.

[Anonymous No.12056385]

>>12054596
erotic to a fatfuck like myself, am also baked so gonna toss a red baron brick oven style frozen pepp into the oven now so thanks

[Anonymous No.12056401]

>>12056342
What do you mean by raw sauce? Pleasepost me a recipe on how to make the best pizza i ever had. My parents are chefs and i want to blow their minds. Your pizza looks delicious.

[Anonymous No.12056485]

>>12056401
I use the following dough recipe. I don't measure shit, I eyeball everything. I also don't have a mixer and mix it by hand, which I think is good.
https://munchies.vice.com/en_us/article/z489pw/pizza-dough
Once that dough is ready, spread olive oil on every surface of a Detroit style pizza pan. I use a steel roasting pan I found at Ross Dress for Less for $1.49. Find the next best substitute if you cannot find a suitable pan. Follow the steps in my previous post here: >>12056342
There are two ways of putting sauce on a Detroit pizza. You can cook the sauce and place it on at the very end, OR you can make a raw sauce and add it to the pizza for the last 5 minutes in the oven. I prefer the latter. But DO NOT used an already reduced sauce and put it on the pizza to stay in the oven for 25 minutes. You will fuck it up.
A raw sauce is not cooked. Get a can of San Marzano plum tomatoes. Take three or four of the tomatoes out and crush them by hand in a bowl. Take out the tough stringy core once you squeeze around it. Leave some chunks, chunks are good. Add some of the juice that is in the can. Throw in some garlic powder, dried oregano, dried basil, and a dash of crushed red pepper. Don't add salt, canned tomatoes already have a bit of salt. Mix it well and set it aside. Do not cook the sauce. The sauce will reduce when you place it on the pizza during the last few minutes of cooking. If you use the San Marzano tomatoes, you will likely have a little bit of water collecting. This is fine. Just turn your pan a little bit, it will burn off quickly. If you cannot get San Marzano, use a can of quality crushed tomatoes with the aforementioned seasonings.

I think that covers it. Let me know if you need further clarification on the best pizza you will ever eat.

[Anonymous No.12056512]

>>12055611
>sued for using the same recipe
Cant copyright a recipe if you find out the colonols secret recipe you can open up a chain using his recipe and he cantbdo shit.

[Anonymous No.12056587]

>>12052209
based detroit poster