[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.59 MB, 4032x1908, 20200512_193530.jpg [View same] [iqdb] [saucenao] [google]
14099848 No.14099848 [Reply] [Original]

homemade pizza thread

post your best dough and sauce recipes as well as tips & tricks for getting great pizza out of your shitty home oven

>> No.14099855
File: 1.15 MB, 2048x1536, a pizza.jpg [View same] [iqdb] [saucenao] [google]
14099855

Black olives, anchovies, fresh tomato slices.

>> No.14099931

how long do you fucks let your dough rise?
I feel like starting at 11 in the morning, then letting rise for 1hr, then reknead and shape the ball and leave it for 6-7hrs works alright

>> No.14100143

>>14099848
My dough is just always white no matter what and when its done in the oven there's still flour on it

>> No.14100175

>>14099848
You made that in a regular home oven!?

>> No.14100204

>>14100175
yes, did use a pizza stone

>> No.14100221

>>14100175
There, a video on how to.
https://youtu.be/XBDT2fDiSrk

>> No.14100224
File: 3.48 MB, 4160x3120, IMG_20200513_201347.jpg [View same] [iqdb] [saucenao] [google]
14100224

This is for normal pizza:
Best topping for me it's tuna, onion, pepper and olive, seasoned with oregano and paprika
If you need to do your pizza in a kitchen oven I always recommend to precook the dough base alone for 2-3 minutes before putting the toppings on. Also use baking paper to move the pizza around, I don't know why so many amateur cooks love to tryhard and act like they're professional piazzioli with decades of experience.
>>14099931
Depends, never less than 11-12 hours, though I use the fridge method more often.
>>14100143
Hoven's max temperature? How long do you keep it and where?

Pic related is my last one (didn't came out that good.

>> No.14100277
File: 82 KB, 750x860, apple piee.jpg [View same] [iqdb] [saucenao] [google]
14100277

regular home oven

>> No.14100295
File: 107 KB, 906x750, bacon za.jpg [View same] [iqdb] [saucenao] [google]
14100295

>>14099931
mine rises for 1 hour at 79f and then 10 minutes after its been shaped.

>> No.14100302

>>14099848
Use a pizza steel at 500 degrees.

>> No.14100306

>>14100224
fridge method?

and you let it rise for 11-12 in room temp? at that point mine is always collapsing on itself

>> No.14100350

Why does my pizza stick to the fucking peel??
pls halp

>> No.14100356

>>14099848
What do I do when my pizza dough ends up not being stretchy at all?
Also how do I get a good crust without having to buy any stupid gadgets?

>> No.14100418

>>14100350
put flour on it

>> No.14100429
File: 3.23 MB, 4000x3000, IMG_20200509_192848.jpg [View same] [iqdb] [saucenao] [google]
14100429

Just a plain Margherita

>> No.14100431

>>14100350
semolina flour on peel

>>14100356
whats your recipe?

>> No.14100434

>>14100356
it should rise properly
the one from the pic was just flour, water, salt and dry yeast. knead properly until it's nice and smooth, let rise for an hour, then knead into ball shape and let rise for another 6-8hr or so. make sure to cover the container with ideally a wet towel to prevent it drying out

>> No.14100443

>>14100306
Frank Pinello's recipe (1/2)
He called for 1-1/2 Tablespoon of salt in the video when he meant 1-1/2 teaspoon (2.5%). I have included the volume, grams, ingredient, and Baker's Percentage. The dough is hydrated at 70% making for a sticky dough when kneading. (To get the best results in the final dough don't add any extra flour while kneading otherwise it will change the hydration.) I've also giving longer fermentation and retarding time to develop more flavor in the dough.

Pizza Dough Recipe/Grams/Baker’s %

Volume Grams Ingredient Baker’s %
1-1/2 cups 340 grams Water 71%
1-1/2 tsp. 6 grams Instant Yeast 1.5%
2 Tbsp. 28 grams Extra Virgin Olive Oil 6%
4 cups 480 grams All Purpose Flour 100%
1-1/2 tsp. 12 grams Sea Salt (fine) 2.5%

>> No.14100451

>>14100443
(2/)
Directions:
1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour.
2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well.
3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass.
4. Scrape and turn the dough out of the bowl on to the work surface.
5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading.
6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds.
7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night.
8. Form and shape the pizza dough directly from the refrigerator.
9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone.
10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown.

>> No.14100597

>>14100224
I keep it 12 hours in the fridge and my oven maxes out at 250C But the recipe states that 225 is enough

>> No.14101887

Sauce Recipe
1. Olive oil
2. Two cloves of finely crushed garlic
3. One tablespoon onion paste
4. Desired tomato paste
5. soy sauce
6. smol amount of white vinegar
7. Paprika
8. Salt and Pepper
9. Dry Basil
10. Garlic Powder

>> No.14101914

Anyone got any white or garlic sauce recipes for pizzas? Or any alternates for tomato sauce

>> No.14101944

>>14100429
What cheese are you using?

>> No.14102164

>>14099855
every fucking time

>> No.14102165

>>14099848
why is there barely any cheese on it?

>> No.14102392
File: 2.55 MB, 4032x3024, pizza.jpg [View same] [iqdb] [saucenao] [google]
14102392

>>14099848
posted it in another thread

>> No.14102401

>>14099848
Why does it bother me when cheese on a pizza is perfectly white? I feel like it should be slightly toasty looking with brown spots

>> No.14102465

>>14102392
Still looks like someone just crapped in a pan you fucking failure. I hope everyone you love gets raped by niggers and burned alive. Your pizza sucks.

>> No.14102484

>>14101944
you use mozzarella on pizza anon. If you're feeling fancy a drizzle of olive oil and sprinkle of grated parmesan under the sauce.

>> No.14102510

>>14102401
>Why does it bother me when cheese on a pizza is perfectly white?
Because you like your cheese browned and you associate unbrowned cheese with subpar flavor on pizza, as it isn't to your liking.

fuckin rocket surgery

>> No.14102526

>>14102392
Get on those mangoes asap bruv

>> No.14102527

>>14102465
thank u

>> No.14102767
File: 2.82 MB, 2448x3264, IMG_5870.jpg [View same] [iqdb] [saucenao] [google]
14102767

changed the flour this time..... it's gonna be a big big time disaster.

>> No.14102831

>>14100143
butter or oil your pizza crust

>> No.14102838

>>14099855
fuck off to /b/ you shitposting meme loving faggot

>> No.14102861

>>14102392
iron pizzas are gross.

>> No.14103233
File: 122 KB, 1280x719, IMG_20200517_225632_535.jpg [View same] [iqdb] [saucenao] [google]
14103233

Only homemade part was the dough.

>> No.14103247

>>14102838
Cringe.

>> No.14103309

>>14101944
Sargento whole milk mozzarella and some pieces of the fresh stuff

>> No.14103769

>>14102767
looks like a tasty fidget spinner