Homemade pizza

[Anonymous No.14964688]

I make the best homemade pizza

[Anonymous No.14964697]

>>14964688
Pizza doesn't go on a burger bun.

[Anonymous No.14964702]

>>14964697
The before.

It is handmade dough

[Anonymous No.14964972]

Looks ok to me. And I know how to make pizza in a real wood fired pizza oven.

[Anonymous No.14964977]

>>14964688
do you really though?

[Anonymous No.14964978]

>>14964972
Pics or it didnt happen

[Anonymous No.14964983]

>>14964977
Abso-posi-tootly

[Anonymous No.14964985]

The color is not terrible but you really need to work on your stretching.

[Anonymous No.14964991]

>>14964985
Im scared im going to tear it

[Anonymous No.14965000]

i like detroit style piza

[Anonymous No.14965006]

>>14964991

If you kneaded it to form gluten it wont tear.

[Anonymous No.14965010]

>>14964978

I worked at an Italian place with an oven about 20 years ago. But I do still make some pizza at home on pizza stones.

[Anonymous No.14965025]

>>14964991
Well yeah that's always a concern. And the thinner and wider you make it, the harder it is to transfer from peel to steel.

But it's worth it.

[Anonymous No.14965032]

That pizza looks unfortunate.

[Anonymous No.14965049]

>>14965025
>transfer from peel to steel

I use wooden peels with cornmeal on them which act like tiny ball bearing rollers. Then I slide them right onto ceramic pizza stones in my hot oven.

[Anonymous No.14965056]

>>14965049
>cornmeal
Enjoy your burnt popcorn flavored pizza I guess. I use semolina which doesn't affect the flavor but it's not quite as good of a lubricant.

[Anonymous No.14965062]

>>14964688
yeah, nah, bread way to fat and small

[Anonymous No.14965064]

Homemade pizza is the best. What is your dough recipe? I do a 70/30 blend of double 0 and all purpose flour, 62% water, 2-3% salt, .7% brown sugar, 4 grams olive oil, and about 2-3 grams of yeast (percentage is really low for that). Standard mixing of wet then dry, rest for half hour. Knead for about 5 minutes until it comes together into a ball. Rise at room temp for 3-4 hours, then cold ferment in the fridge for two days.
In my pic I put schiacciata piccante, ground lamb, caramelized onions, fior di latte, and parmigiano reggiano. Kept the tomato sauce very simple although I did cook it slightly to reduce water content and concentrate the flavor. How did you prepare your sauce?

[Anonymous No.14965116]

You guys should try the Bonci recipe, still the best pizza I've ever eaten, and please try making pizza with pesto and cherry tomatoes, you won't regret it, there's more in life than pepperoni!
Sadly I only found this recipe in English, but you can adjust the quantities, for example with 250g of flour I can make a whole tray of pizza

https://www.elizabethminchilli.com/2011/01/making-pizza-dough-with-gabriele-bonci/

[Anonymous No.14965150]

>>14965116
another pic for reference, wish I took some better ones tho, keep in mind it's very very soft with a crunchy bottom, and it can rise quite a bit in the oven.
I also reccomend to do a double cycle, first you cook the base without ingredients, or just the sauce for a bit (in my electric oven I usually go for 6/7 minutes at 230°) and then you do a longer cycle with the ingredients on, don't forget mozzarella should be at room temperature and you can put a little olive oil on top.
I can only wonder how good it could be in a wood oven, wish I had one.

[Anonymous No.14965171]

>>14964688
No you don't

[Anonymous No.14965176]

Here is some home made za. I baked this between two thick ass metal plates at 550F. The benefit to this method vs the broiler method is that I just leave the oven on and don't have to worry about the oven losing heat when I bake lots of pies due to switching to broiler mode and back to conventional mode between pies. Also the dough is 74% hydration and sourdough cooks in about 4-5 minutes.

[Anonymous No.14965183]

>>14964688
looks tasty anon, do you not like toppings?

[Anonymous No.14965196]

>>14965176
Here is a crumb shot of the crust. Yes I'm a dirty phone poster

[Anonymous No.14965203]

Could use like a minute under the broiler to really get those delicious brown spots on the cheese.

[Anonymous No.14965218]

What's a good type of pepperoni to use? The last pizza I made used hormel pre packed pepperoni and by the final slice I had to end up pulling them off to eat the rest of it.

[Anonymous No.14965232]

>>14965176
>>14965196
Someone spilled some gay shit on your tasty looking pizza

[Anonymous No.14965245]

>>14964688
Do the last few minutes with the broiler, you'll get much nicer browning on the cheese.

[Anonymous No.14965296]

>>14964991
>>14965025
if you're baking it in a normal oven, just build and cook the 'za on some parchment paper. doesn't matter if it tears and it won't get stuck.

[Anonymous No.14965308]

>>14965176

>za

People like you should be gassed.

[Anonymous No.14965326]

>>14965196
>>14965176
this is easily best one I've seen on this site. would eat.
>>14965064
this one looks good too.
I use all purpose flour, sometimes up to 20% whole wheat to mix it up. 70% water, ~1.5% salt, ~0.15% yeast. I heard 00 needs a higher temp and I can't find it around here anyway. rise overnight and let it sit in the fridge indefinitely. I rub olive oil on the crust when I shape the pie.
for sauce I just drain some canned san marzano tomatoes, blend them, not too smooth, and add garlic powder, olive oil, salt and oregano to taste.
>>14965218
try some italian dry salami. I go for the low-sodium stuff generally because I don't want my mouth to be raw by the end.

[Anonymous No.14965389]

>>14965196
Dear Jesus, you got me salivating.

[Anonymous No.14965404]

>>14964983
how do i learn this power

[Anonymous No.14965512]

>>14965196
That's what I'm talking about! Great use of Rucola

[Anonymous No.14965548]

Anyone have experience with detroit deep dish pans?
NY style is good, but I'm a sucker for the crispy edges and soft chewy dough.

[Anonymous No.14965664]

>>14965548
Yeah what about them? You gotta get the right kind, not flared/angled edges, straight up. Besides that a little olive oll and maybe cheese at the edges if you want crust caramelization. The bottom takes a long time to crisp up proper

[Anonymous No.14965685]

>>14964688

[Anonymous No.14965732]

is there any better pizza than completely handmade with a girl you met on tinder one week ago

[Anonymous No.14965742]

>>14965732

[Anonymous No.14965763]

>>14965685
Absolutely no browsing on the crust and it looks fairly dry. id say keep working on it bub.

[Anonymous No.14965783]

>>14965308
False you absolute createn, Za is the perfect phrase for a slice. It's quick easy and gets to the point. if you don't like it you probably bring note cards to party for conversation points, that is, if you get invited. and for my closing statement, fuck you.

[Anonymous No.14965804]

>>14965218
Hormel now has the “cup” style pepperoni which I recommend

[Anonymous No.14965911]

>>14965685
Up the hydration to at least 68% ideally 70-75. Also broil the top of your pizza once it's most of the way cooked to get some colour on the top. Also ferment the dough for at least 2 days to really get good browning

[Anonymous No.14965993]

>>14965911
>75
Not him but I've mostly worked with 62%, how handleable is 70+? Would a dough hook mixer be able to work it?

[Anonymous No.14966062]

Emmental, Mozzarella, Roquefort

[Anonymous No.14966073]

>>14965993
If you have a decent bread flour it can be quite handleable. I'd first try 70 and slowly up to 75. It's also dependant on the quality of your flour so one flours 70 could feel like 75 on another depending on the protien content and the grind size. Also at that hydration I just mix the ingredients and then stretch and fold until it passes the windowpane test. Afterwards I just ferment for up to 3 days in the fridge and divide into dough balls the morning of. Make sure to use lots of semolina when you are shaping the balls into the pies, since it can get quite sticky. Also be super gentle the dough will stretch out very easily and you have risk to tear if you have a heavy hand. But it's all worthwhile for the airy crust

[Anonymous No.14966078]

>>14964688
you need to work on your dough hydration dude

[Anonymous No.14966085]

>>14965049
you're a fucking idiot who just repeats bullshit from the internet. cornmeal on pizza is terrible and if you use cornmeal under your pizza you make shitty pizza

[Anonymous No.14966095]

>>14965176
who the fuck puts arugula on pizza?

[Anonymous No.14966108]

>>14965732
>letting a girl touch your food
good job fag you've just sucked off every dude she's given a handy to

[Anonymous No.14966121]

>>14965049
floured wooden peel works fine for me, just dont let it sit on the peel, toppings on before you move it to the peel.

[Anonymous No.14966122]

alternatives for Mozzarella that arent as wet? cant find low Mozzarella anywhere, will i have to resort to pre-shredded

[Anonymous No.14966156]

get on my level

[Anonymous No.14966169]

>>14966156
Looking good anon

[Anonymous No.14966460]

>>14966122
provolone is pretty low moisture and behaves similar to mozzarella.

[Anonymous No.14966626]

>>14966085

Your totally wrong. You dont put the cornmeal on the pizza you put it on the pizza peel and it does not effect the pizza in any way.

It just makes it so the dough slides off the peel onto the pizza stone. Doing that cant make the pizza shiity, you are a retard.

[Anonymous No.14966633]

>>14966121
>toppings on before you move it to the peel.

Lmao do you do everything in your life ass backwards?

How the fuck are you gonna transfer a totally topped pizza onto a pizza peel without making a fucking mess? you cant !

[Anonymous No.14966661]

>>14966626
learn to stretch dough. cover it in a flour/semolina mix and then slap the excess off. that leaves it with the exact right amount of flour on the dough to not stick to surfaces. at that point you have probably 5-10 minutes to work with it before the dough wets the flour and starts to stick to stuff. it's very easy to slide it on and off a peel. you really don't need to use cornmeal. cornmeal adds terrible texture to pizza, please try other methods especially when using a peel. I've never bought semolina, only ever used bread flour and it works great once you're used to dough

[Anonymous No.14967304]

>>14964702
>>14964688
>>14964983
I love it, good job OP

[Anonymous No.14967361]

cooking pizza on a cast iron Pan is my preferred method

[Anonymous No.14967369]

>>14966661

The way I do it the cornmeal does not even stick to the pizza. I just put some on the pizza peel and they act like tiny ball bearings that the dough rolls around on.

[Anonymous No.14967389]

>>14967361
Tell me your secrets and recipes. I've seen a number of guides with different methods when it comes to cast iron pizza.

[Anonymous No.14967464]

>>14967389

For the dough:
1 1/2 - 2 cups of flour (depends on whether you want your crust to be thin and crunchy or thick and bready
1 teaspoon of yeast (doesn’t really matter what kind)
2 teaspoons of sugar
1 teaspoon of salt

Mix together with an eggbeater

Add 2 tablespoons of cooking oil then mix again

Gradually add about a cup of very warm water, mixing in the dry ingredients until it forms a ball. Only add small amounts of water at a time. You don’t want to make it too soggy.

Knead the dough for five minutes
roll into a ball and place in a bowl with a layer of plastic wrap covering it.
Let it rise for about an hour.

Take the ball and knead it a second time
Roll into a ball, cover in plastic wrap and let it sit for another half-hour

Take your cast iron Pan and sprinkle the surface with cornmeal

Take your dough ball and place it in the center of the pan and gently press it down and outward until it reaches the edge.

Place pan with flattened dough in an oven that has been preheated to 500°. Let the dough back for about 10-15 minutes then take out of the oven.

Spread the sauce and apply the cheese and toppings

Place in oven and turn down the heat to 350° to allow the cheese and the crust to bake evenly for another 15 minutes or until the cheese starts to form little brown spots.

[Anonymous No.14967519]

>>14967369
quit quoting meme pizza videos and learn to think for yourself. cornmeal serves no culinary purpose.

[Anonymous No.14967535]

>>14967464
thank you anon

[Anonymous No.14967553]

>>14967535
I also have a great recipe for the sauce if you’re interest!

[Anonymous No.14967563]

>>14967553
please share :0

[Anonymous No.14967580]

Almost all of the homemade pizzas I've ever seen on this site are fucking garbage, and yours looks like shit, OP.

That said...
>>14965548
>>14965685
>>14966156
>>14967361
...are the only good pizzas I've ever seen on /ck/, so this thread isn't all bad. Whoever the fuck you guys are, well done.

[Anonymous No.14967597]

>>14967563

Turn the stove up to about halfway. Pour one can of plain tomato sauce into a sauce Pan and use and eggbeater to mix in about two cans of tomato paste. Add a teaspoon of salt, pepper, and garlic salt and one tablespoon of chili powder. Still again with the eggbeater until everything is consistently mixed.

[Anonymous No.14967741]

>>14967580
everyday ive got to explain to someone like you, you can stick a homemade pizza in the broiler for 3 minutes and it looks exactly like a fire wood baked pizza no shitting you

[Anonymous No.14967764]

>>14967361
based, same

[Anonymous No.14967769]

>>14967597
Ok chud

[Anonymous No.14967808]

>>14967597
thanks bro

[Anonymous No.14967834]

>>14964688
i make the best homemade bloody mary
got u beat now dont i

[Anonymous No.14967844]

>>14964688
bagel, spaghetti sauce, shredded cheese mix, salami

[Anonymous No.14967894]

>>14967769
*chad

[Anonymous No.14968214]

>>14967597
>two cans of paste
>no oregano
>fucking chili powder
Barbarism.

Fucking captcha thinks a fucking mailbox is a parking meter, fuck you.

[Anonymous No.14968217]

>>14967741
Any time I do a pan pizza I do it on the stovetop and finish with the broiler. Crisp on the bottom and with those nice brown spots on top.

[Anonymous No.14968252]

This thread is making me hungry. Thanks guys, I'll try to make my own pizza this weekend.

[Anonymous No.14968299]

>>14968252
Consider starting the dough rising 2-3 days beforehand. That and kneading by hand makes it nice. Use less yeast for long rises because you don't need it to rise quickly. I use as little as a quarter teaspoon even for large batches.

[Anonymous No.14968869]

>>14966633
its not difficult and all it takes is a little reshaping/spreading toppings out. far better than it sticking to the peel when throwing it into the oven

[Anonymous No.14969196]

Not one anchovy in this thread. Kyselves

[Anonymous No.14969486]

>>14964688
*laughs in italian*
sure thing john

[Anonymous No.14969514]

>>14965296
My parchment paper says not to use it hotter than 425F. Is that just them being overly cautious or what? My oven goes to 550F and obviously hotter is better for pizza.

[Anonymous No.14969774]

>>14969514
it's fine, I use parchment paper at 550 all the time. All that will happen is the edge of the paper will darken and you can't use it more than once because it will break apart.

[Anonymous No.14969793]

>>14964702
what sauce recipe did you use?

[Anonymous No.14970094]

Mine from tonight.

[Anonymous No.14970111]

>>14964688
If this thread is still up the next time I make bread, I'll share my homemade Pizza.

[Anonymous No.14970243]

It's a bit overloaded with toppings, but the crust really developed well after a soggy cold-ferment at the back of the fridge for 3 days. Made it in a cast iron pan.

[Anonymous No.14970279]

>>14964688
Made these on my Ooni Koda 16. I’ve done more fun topping combos but the pics were dark and shitty

[Anonymous No.14970377]

>>14964688
I made one too, I buried it on boot hill.

[Anonymous No.14970390]

>>14970279
Kind of looks like frosty the snowman in pizza form.

[Anonymous No.14970424]

>>14970390
>toasty the pieman, he's a very cheesey dough
>with a tomato sauce and a leopard crust
>and a garnish of basil-o
i tried

[Anonymous No.14970487]

>pancake dough

[Anonymous No.14970495]

[Anonymous No.14970498]

>>14965196
I made some pretty airy pizza last night but I didn't get a photo of it. What flour are you using and what does your starter consist of?

[Anonymous No.14970503]

[Anonymous No.14970506]

>>14970279
How do you like the ooni?

[Anonymous No.14970530]

>>14970279
is that basil? how big is your plant or how small are those pizzas

[Anonymous No.14970699]

very nice thread here.

[Anonymous No.14970756]

>>14965732
Actually cooking the pizza instead of just getting everything hot.

[Anonymous No.14970763]

>>14970699
recipe for the dough?

[Anonymous No.14970770]

>>14967519
>cornmeal
>Meme! MEME! MEEEEEEEME!
>semolina
>Based Italian pizza techniques kneaded 10,000 times!
Kill yourself you greasy wop.

[Anonymous No.14970790]

Serious question, do you really need a rolling pin for pizza dough? I kinda want to make a homemade one, but I don't really want to buy a rolling pin or a board to work the dough. Can you just flatten it by hand or it won't work?

[Anonymous No.14970826]

>>14970790
no that would push all the air out. i mix by hand in a bowl then let it raise in the fridge for ~2 days. take out and let it reach room temp then form by hand on the counter top, peel is useful especially if you're worried about 2 days worth of work being ruined at the last second

[Anonymous No.14970836]

>>14970826
*rolling pin will push all the air out. you want the air so it puffs up in the oven

[Anonymous No.14970844]

>>14970763
306g flour
2g yeast
200g water
4g oil
8g salt

[Anonymous No.14970882]

>>14970826
Wait, so you're saying that it's actually better not to use the rolling pin?
>peel is useful
What's peel here?
How can you ruin it?
And what kind of a recipe are you using?

[Anonymous No.14970899]

>>14970790
I just use my hands.

[Anonymous No.14970909]

>>14970279
fuck that looks good, I need to get a pizza oven.

[Anonymous No.14970927]

>>14970899
Someone told me before that it'd be impossible to form the dough without a rolling pin. What recipe are you using?

[Anonymous No.14970938]

>>14970927
Lmao how would that even make sense? I bet you no one in this thread used a rolling pin.

[Anonymous No.14970952]

>>14970790
i never use a rolling pin. i just stretch the dough out by putting two fingers under the dough and my thumb on top and pull/roll the bottom out.

[Anonymous No.14970962]

>>14970938
Idk, I never worked with a pizza dough, I could imagine it being quite hard to work with by hand. I guess if you don't need rolling pin I could try to make a pizza myself.

[Anonymous No.14970970]

>>14970962
Just make a recipe like this >>14970844
and try it out. I mean what does it cost to make some dough?

[Anonymous No.14970973]

>>14970882
>What's peel here?
a wooden board you slide the pizza off into the oven, ruining it would be folding the pizza or throwing all the toppings off as you get it into the oven

[Anonymous No.14971001]

>>14970970
Thanks, I'll look up some more recipes as well.
>>14970973
Ok, that makes sense. I guess I would have to flatten it and add the toppings directly on an oven tray with baking paper.

[Anonymous No.14971072]

>>14967741
Too much work when I can order in a pizza and get real consistency, not a huge loaf of bread with a little bit of cheese and sauce in the middle.

[Anonymous No.14971087]

>>14964702
>cheesehenge
I understand you don't own a grater and are ashamed of this fact, but you could have cut them smaller and distributed them normally

[Anonymous No.14971163]

>>14970973
i just use a glass cutting board with some corn meal on it

[Anonymous No.14971482]

>>14970962
You can just push it

[Anonymous No.14971571]

>>14970962
It really isn't and it gets easier the longer your rise, and if you start with it cold. You don't have to do fancy shit like spinning it.

[Anonymous No.14971671]

Are there any good rye recipes for pizza?

[Anonymous No.14972030]

>>14971671
No. Nor are there any good wholemeal or gluten-free recipes for pizza dough. It's gotta be strong white wheat flour or it's a lesser dish.
Keep that rye flour for ordinary bread, where it's got the potential to be awesome.

[Anonymous No.14972954]

>>14964702
is that deli style mozzarella :V
or is it the fresh stuff? :V

[Anonymous No.14973603]

>>14967464
>15 min at 500 then another 15 at 350?
that thing will be charcoal

[Anonymous No.14973608]

>>14968214
>Fucking captcha thinks a fucking mailbox is a parking meter, fuck you.
kek, i noticed that to

[Anonymous No.14974222]

>>14970498
solid airy crust. I just used regular bread flour, but my dough in that picture was at 74% hydration I believe. Also when shaping I push out the bubbles to the crust. The shaping and a hot oven for good oven spring help the air.

[Anonymous No.14974644]

>>14974222
The video pizza used dough I made less than two hours before.

>>14970699
This one is when I left the dough in the fridge for 2 days. Actually I froze it after that and then used it several days later.

[Anonymous No.14974812]

Posting again the best looking pizza I've made. Best toppings would be green peppers onions and ham/spicy sausage but I haven't got a photo of one.

[Anonymous No.14974877]

>>14974812
>take bite
>giant slice of ham slides off pizza and scolds you face giving you 3rd degree burns

[Anonymous No.14975029]

>>14974812
that looks good as shit

[Anonymous No.14975044]

>>14964688
Oven wasn't hot enough.

[Anonymous No.14975117]

>>14970506
It’s pretty cool. I try to eat kind of clean so basically I just do pizza experiments once a week, really fun. I could see it being even more useful post-pandemic, I haven’t been able to feed others much. Eating (really good) pizzas alone is a bit of a bummer.
>>14970530
Small pizzas and the basil is torn
>>14970909
Thanks, I think this one is a pretty good deal if you really want to make pizzas.

[Anonymous No.14975136]

>>14974812
I wanna bite the shit outta that crust