Pizza

[Anonymous No.13844516]

I’ve eaten/made something like 40 handmade pies and a few calzones in the last month. Post pizza you guys have made

[Anonymous No.13844521]

>>13844516
Cross section

[Anonymous No.13844529]

>>13844521
This is what happens when you add brie to a fresh mozz pizza. I highly recommend it.

[Anonymous No.13844535]

>>13844529
This had prosciutto, combo of fresh and shredded mozz, and olives

[Anonymous No.13844540]

>>13844535
Cooked

[Anonymous No.13844545]

keep goin op im gettin close

[Anonymous No.13844551]

My roommate had extra salsa and beef but no tacos so I put it on a pizza and added shredded jalapeño Monterey Jack with the mozz.

[Anonymous No.13844558]

>>13844551
Cooked

[Anonymous No.13844562]

BBQ chicken pizza, had some onions, shrooms, and peppers

[Anonymous No.13844565]

>>13844562
Cooked

[Anonymous No.13844570]

So this was fresh mozz, brie, and fresh basil tucked under the cheese

[Anonymous No.13844581]

A plain cheese I did

[Anonymous No.13844585]

Veggie pizza with fresh mozz, onions, red peppers, shrooms, olives, and onions

[Anonymous No.13844586]

>>13844585
Cooked

[Anonymous No.13844590]

So this bad boy had yellow peppers, sun dried tomatoes, fresh mozz, and blue cheese

[Anonymous No.13844605]

From before I got a stone to bake on, one of my earlier pies. The small flakes of cheese are shitty fake parm, and I think the big pieces are havarti. Can’t remember, the meat was pre cooked deli chicken I had leftover.

[Anonymous No.13844608]

>>13844605
Cooked

[Anonymous No.13844610]

almost there op dont stop

[Anonymous No.13844614]

First pie, it’s the one that kicked off this quarantine pizza madness. before this all my pizza was frozen.

[Anonymous No.13844618]

>>13844610
Anything for anon. This one has big salami slices

[Anonymous No.13844621]

Weird pizza I made with no sauces, some caramelized white onions, lots of parm, boursin cheese, shredded mozz, and lots of garlic

[Anonymous No.13844627]

Hawaiian I made with thicker crust, fresh mozz, and prosciutto

[Anonymous No.13844629]

>>13844627
Cross section

[Anonymous No.13844631]

Mozz, yellow peppers, mushrooms, and some weird Turkish sausage my friends had

[Anonymous No.13844633]

This one cooked too dark. A margherita with anchovies.

[Anonymous No.13844636]

>>13844633
Despite looking burnt it was the anchovies that ruined it for sure

[Anonymous No.13844641]

shit

[Anonymous No.13844642]

This guy had fresh mozz, green olives, yellow peppers, and canned mackerel

[Anonymous No.13844645]

[Anonymous No.13844646]

>>13844641
Thanks anon. Pizza have given my life meaning having been thrown back into NEEThood

[Anonymous No.13844648]

A cheese with equal parts shredded and fresh mozz

[Anonymous No.13844651]

>>13844648
Oh yeah prosciutto in that too not cheese za my bad

[Anonymous No.13844654]

So this guy was prosciutto, olives, and shredded/fresh mozz. Entry into the oven was fucked tho so it evolved into a calzone

[Anonymous No.13844659]

>>13844654
Calzone it became

[Anonymous No.13844662]

These are some sad looking attempts at pizzas.

[Anonymous No.13844666]

90% sure this calzone had olives, fresh/shreded mozz, and prosciutto like the one before. Looks nicer tho because it wasn’t an accident like me

[Anonymous No.13844671]

>>13844662
Post pizza, kike or get in my oven. 550 is plenty hot enough to bake you into a nice crispy nigger.

[Anonymous No.13844678]

Half of just a plain mozz pizza

[Anonymous No.13844684]

My last post for tonight. A cheese I made. Shredded mozz

[Anonymous No.13844689]

And here’s a ball of dough for that moron who wouldn’t know a good pizza if it slapped a greasy slice across his face.

[Anonymous No.13844703]

went and got a gatorade gonna hit round 2
nice pizzas op

[Anonymous No.13844779]

>>13844516
It's odd to brag about how boring your lifestyle is. I bet you're a fatass too.

[Anonymous No.13844792]

Holy fucking yikes those are some nasty ass pizzas, you fat fucking piece of garbage.

[Anonymous No.13844796]

>>13844779
>fatass fatass fatass
Sub-22 FFMI cope.

[Anonymous No.13844799]

>>13844792
>>13844779
>>13844662
ignore these niggers. thanks for the OC

[Anonymous No.13844821]

Are we gonna get a dough recipe? dont you have to have it ferment overnight

[Anonymous No.13844833]

ive been waiting to share this and i am not ashamed

i use crap ingredients but my process is perfect. slow rise in fridge, get the pizza very thin and use half the sauce and cheese youd think you need to keep the nasty grease levels down. then get oven to 500 with cast iron pizza pan, that's what makes it bubbly and yummy.

[Anonymous No.13844855]

>>13844516
Had pizza at noon
Parmigiano, provolone and mozzarella di bufala mix
Couldn't find fresh basil unfortunately

[Anonymous No.13844959]

solid but tear mozzarella instead of shredding it

[Anonymous No.13844964]

>>13844855
good looking lasagna

[Anonymous No.13844965]

based OPizza

[Anonymous No.13844967]

HELLO GUYS

[Anonymous No.13844981]

What's the consensus on seafood pizza?
Based or nay?

[Anonymous No.13844984]

>>13844631
Was it sucuk?
Sucuk is fucking great, I prefer it over salami

[Anonymous No.13845200]

>>13844981
never, only subhumans would ruin a pie with aquatic ingredients

[Anonymous No.13845207]

How do I make dough?

[Anonymous No.13845232]

>>13844516
a square one
https://www.youtube.com/watch?v=B6EEFwkWpzY

[Anonymous No.13845247]

Pizza steel vs. pizza stone?

[Anonymous No.13845254]

>>13844779
>pandemic
>everyone is home
>posts cooking OC on a cooking board
You’re a miserable faggot. Go back to Twitter

[Anonymous No.13845282]

>>13845254
>pandemic
>everyone
lol

[Anonymous No.13845302]

>>13844516
Pan pizza, finished under the grill. the burned edge is great.

[Anonymous No.13845351]

>>13845302
Underside, don't need a pizza steel.

[Anonymous No.13845373]

OP, how did you get those pizza crusts so thicc? Also, how do you make your own pizza dough?

[Anonymous No.13845403]

what's your dough recipe

[Anonymous No.13845426]

>>13845351
that looks amazing. share recipe

[Anonymous No.13845460]

OP I like your pizzas except anchovies but it looks like you slowly gave up making round dough

[Anonymous No.13845618]

>>13845302
how did you do this you bitch share recipe

[Anonymous No.13845636]

Nice thread, thanks OP

[Anonymous No.13845698]

>>13844516
>40 pizzas in 30 days

Papa? You're in the house, right? Don't catch corona!

[Anonymous No.13845703]

>>13845351
lordy, that crisp makes me coom

[Anonymous No.13845711]

>>13844529
this looks like someone vomited on a pizza, disgusting, probably smells like baby shit too, fuck brie

[Anonymous No.13845724]

>>138454
Make your standard pizza dough, knead for 10 minutes, oil it up and throw in the fridge for at least 24 hours. Next day you get your biggest pan and oil that up, then season the pan with course salt, lots of black pepper and oregano (this gives the crust a lot of flavour) and spread it around the pan edges with your hands to grease it up for handling the dough get the pizza dough into the pan and spread it out with your knuckles, leave it to proof for an hour.
preheat the broiler and turn on the stove to medium high heat for about 7 minutes to cook the underside during this time you can put your toppings on. Then straight under the broiler for an additional 5 minutes. let it rest for 2 minutes then cut with scissors.

[Anonymous No.13845751]

>>13845426
>>13845618
Recipe sauce
https://youtu.be/uYxB4QBlrx4?t=16

[Anonymous No.13845776]

>>13844529
Brie does not melt well

[Anonymous No.13845832]

>>13845776
>brie does not melt well

[Anonymous No.13845862]

>>13845832
It's ugly but I'm sure it's tasty.

[Anonymous No.13846158]

>>13845711
fuck you

[Anonymous No.13846208]

>>13845403
seconding this

[MKULTRA CHAD: SUPERCHRIST PONT(...) No.13846670]

>>13844529
too much 'wet' in your ingredients
makes a puddle of your rather nice looking pie otherwise

[MKULTRA CHAD: SUPERCHRIST PONT(...) No.13846677]

>>13844959
little known truth here

>>13844648
how are you getting this nice color on your crust?

[Anonymous No.13847269]

>>13844821
So I woke up. My dough recipe is as follows
4cups bread flour
1 cup type 00 flour
1 cup whole wheat
Any leftover dough from previous batches
3 cups of warm beer
1.25 tsp of yeast
1 tbsp of sugar
1 tbsp of salt
2 tbsp of olive oil
Mix and then knead for 10-15 mins. Add in extra flour as required. I use the whole wheat for it.

[Anonymous No.13847275]

>>13844821
>>13847269
You can let sit for 2 hours or perpetually ferment over the course of like 9 days max I think. Having a preferment or starter helps, which is why I add any leftover dough into the new batches because it brings over some fermentation’s already.

[Anonymous No.13847296]

>>13846677
I shred low moisture mozz and tear the fresh stuff. Assume when I say shred it’s low moisture. I get the crust to brown my dabbing it in olive oil that has fresh shredded garlic in it, and I season the outer crust with sea salt for good measure, eventually imma switch to something coarser though. I also make a effort to get some sauce to splatter on the crust too when I dab the oil. After about 8 minutes of baking on the lowest rack at highest heat I turn on the broiler for 1-3 mins. The broiler works best on the top rack and gives you more uneven texture that’s nicer, but stone on the bottom rack is required for good bottom crust. When I get a steel I’ll switch to middle rack because I won’t need to worry about the bottom as much.

[Anonymous No.13847303]

>>13847275
Also ferment long term in the fridge. It’s common sense but I didn’t really say so I’ll add the addendum I guess

[Anonymous No.13847310]

>>13844516
genuinly looks fucking good OP
>>13844981
nah dude, but then again i have never tasted one that was properly prepared.
>>13844984
FUCK SUCUK! are you a shitskin or something?
muslims here in Denmark praise it.

[Anonymous No.13847333]

>>13847310
Please consider making your own pizza if you have access to any type of flour and yeast with the quarantine. It’s cheap, it’s easy, and it cooks fast. If you’re a burger and not a snow mexican I bet the cheese is even cheaper too. Experiment with everything. The only thing that doesn’t belong on pizza is a bad attitude.

[Anonymous No.13847357]

>>13847333
>The only thing that doesn’t belong on pizza is a bad attitude.
subtle. i still hate muslims tho.
>Please consider making your own pizza if you have access to any type of flour and yeast
what kind are you using? i use a mix of type 00 and semolina. i havent got any pictures right now and its like half past 2 here, but i will make one tommorow and post. also how do you layer meat/cheese? cheese or meat on top?

[Anonymous No.13847367]

>>13847357
oh yer and "fresh" yeast or whatever you want to call it

[Anonymous No.13847392]

>>13847357
My recipe is just a bit further up in thread now. 90% of the time I layer sauce, parm, then flat meat (ie ham, prosciutto, everything except salami/pepperoni), cheese, and any additional toppings (ie veggies, non flat meats, or pepperoni)

[Anonymous No.13847407]

>>13847392
what do you use whole wheat for? the bread flour?

[Anonymous No.13847426]

>>13847407
Flavour, to use it, health, idk I got organic whole wheat flour might as well use it.

[Anonymous No.13847486]

>>13847426
I’m digging this thread, I make a sourdough pizza, maybe I’ll post some pics, but why bother with the parchment on the stone, the crust will be better without it

[Anonymous No.13847642]

>>13847486
I thought that too, but it really doesn’t make a different. Crust came out same when I compared. The paper just makes it waaaaay easier to get it on the stone.
Here’s a fresh batch of dough. I kneaded for 15 mins and I think imma need more after letting it rest for a hot minute.

[Anonymous No.13847758]

Very nice thread your pizzas look very good

[Anonymous No.13847774]

>>13847758
Tanks fren

[Anonymous No.13847780]

>>13844516
you probably bleed olive oil now

[Anonymous No.13847817]

How hard is it to make pizza dough without any kind of stand mixer?

[Anonymous No.13847838]

>>13847817 not hard. I’m finding you get the most out of kneading if that pizza is for same day. after even 12 hours in the fridge the kneading doesn’t really matter, in the fridge for a few days? Good luck being able to tell at all
>>13847780 i sweat it

[Anonymous No.13847846]

Step aside

[Anonymous No.13847872]

>>13847846
7/11 still serves pizza?

[Anonymous No.13847876]

What's your typical baking method? Stone? Steel? Middle rack? Broiled? Your pizzas look amazing for cooked out of a home oven.

[Anonymous No.13847879]

>>13847846
Looking tasty anon. When’d you make it?

[Anonymous No.13847884]

>>13844529
You look like you make a small swamp.

[Anonymous No.13847886]

>>13844516
I want the full recipe for the OP image pizza, that's the best looking one

[Anonymous No.13847893]

>>13847886
it looks like a scab on a brush burn

[Anonymous No.13847903]

>>13847876
Stone for like 6-8 mins on highest heat on bottom rack, then broil for 1-3 mins. Make sure you preheat ur stone for at least 30 mins since the oven warmed up. I also entered my oven calibration and made it run about 30° degrees hotter so it actually hits 550. Most ovens have a way for you to slightly change the max temperatures if the oven thermometer were to ever go out of wack, it’s generally easier to calibrate a digital oven. If your max is 550 and you can get it to run another 30° hot you’re gonna have some dope za. If you’re thinking of buying a stone, don’t, buy a steel instead, preferably not 1/4” thick but 3/8” to 1/2”
>>13847884 except the crust wasn’t soggy in the slightest, the brie like fused with the tomato sauce on that one. It looks like a swamp but tastes like a dream, and held up just fine in slice form.

[Anonymous No.13847908]

>>13847886 higher up in the thread, it’s the one with all the types of flour.

[Anonymous No.13847960]

>>13847893
And what's your idea of a good looking homemade pizza?

[Anonymous No.13847968]

>>13847893 quit showing your hand about how much you know by sperging out on what non frozen pizza looks like.
>>13847960 he doesn’t have a clue, prolly thinks you roll dough out with a pin

[Anonymous No.13848371]

>>13847642
Ahh I got a superpeel as a gift, that thing is a game changer when I use my steel or stone. This was a fig and goat cheese pie I made a while back

[Anonymous No.13848375]

>>13848371
Fucking yum my dude I’m about to make a pie real soon

[hobo in the woods No.13848380]

does anyone have an infograph on how too much/little if an ingrediant affects tortillas?
pic relates is all i could find on google

[Anonymous No.13848382]

>>13848380
what

[hobo in the woods No.13848401]

first attempt at tortilla made for a pizza crust reminiscant of pizza ive had a shitty, all-you-can-eat, mexican resorts. it was good.

2nd attempt was with water batter that made pancakea. third attempt i belueve had lots of olive oil and came oht looking like ethopian bread.

2nd n third attempt by the gf

[Anonymous No.13848407]

>>13848401
My fiance's been making tortillas a lot recently. About 5 times in the last 2 weeks. The best version was a Rick Bayless video.

[Anonymous No.13848487]

>>13848371
She’s about to go in

[Anonymous No.13848490]

>>13848487 She cookin

[Anonymous No.13848501]

just call me king solomon of pizza

[Anonymous No.13848503]

>>13848490 cooked

[Anonymous No.13848507]

>>13848501
now this is horsecooking

[Anonymous No.13848510]

If I'm using a stone in an oven, do I need to put semolina on the stone? Or can I get away with just putting it on the paddle because presumably the dough will come away freely once it has cooked?

>just trying to avoid some of the mess that semolina makes

[Anonymous No.13848531]

>>13844662
Shut up fagget.

[Anonymous No.13848603]

>>13848510 Just put it on parchment paper dude. You don’t lose anything, you think a piece of paper less than a quarter of a mm thick is affecting the heat transfer?

[hobo in the woods No.13848628]

>>13848382
>what
does anyone have an infograph on how too much/little if an ingrediant *e*ffects tortillas?

somethibf like this?

[Anonymous No.13848643]

>>13848628 No this is a pizza thread

[Anonymous No.13848685]

Cold ferment should go 2 days, 3 days max imo
consider forming your dough into proper tight and smooth boules before your ferment, you'll end up with a much nicer texture on your final product
practice pressing out an even crust with just your hands, pressing with the pads of your fingers evenly and leaving a smaller crust than you think you need, and then gently stretching from the very outside edges, making sure not to crush your crust while doing so

t. gets paid to make really nice pizza

[Anonymous No.13848721]

>>13848685 don’t matter how tight those balls go they just smush out my dude. Way too wet

[Anonymous No.13848723]

>>13848685 post pizza

[Anonymous No.13849892]

My first pizza made with homemade dough

garlic parmesan sauce, sliced lamb, onions , jalapenos, parmesan.its about 12" across

[Anonymous No.13849932]

comfy thread

[Anonymous No.13850724]

blessed thread
I wanna get in on this but I can't go to the grocery store