/ck/ - Food & Cooking

[Anonymous No.16564827]

I made this pizza for dinner. Homemade dough, homemade sauce, soppressata, roasted garlic, and honey

[Anonymous No.16564831]

>>16564827
looks great op

[Anonymous No.16564837]

>>16564827
Eugh

[Anonymous No.16564857]

Here's a crust shot. Could be a bit airier, but overall it's pretty good. This ranks up there with some of the best I've ever made.

[Anonymous No.16564903]

>>16564827
Can i get a sloce after i’m done fucking your mom, OP?

[Anonymous No.16564904]

>>16564827
Test

[Anonymous No.16564909]

>honey on pizza
Holy fuck, you'd suck a million cocks if Serious Eats told you it was good, wouldn't you?

[Anonymous No.16564912]

>>16564827
that looks delectable OP

[Anonymous No.16564917]

>>16564827
did you actually eat that?

[Anonymous No.16564929]

>>16564909
What's wrong with honey? Some people like a bit of sweetness on their pizza that isn't a fruit or some fake sugar BBQ sauce.

I make a prosciutto, goat cheese, dried olive foccacia and drizzle honey on it. I bring it to parties and people love it.

[Anonymous No.16564937]

>>16564827
>and honey
wtf do americans really?

[Anonymous No.16564974]

>>16564827
Looks great. I usually go max lazy and buy premade dough, jar of sauce, and pre-shredded cheese. Still turns out good though.

[Anonymous No.16565038]

Would definitely eat. Interested to see what the honey would taste like with the meat. Tomato sauce is usually more than sweet enough for my taste. Looks good though.

[Anonymous No.16565246]

>>16565038
Oh it goes great with any of the cured porks common on pizza. There's a local place that puts in on their capicola pizza and it's fucking amazing. It's not even the sweetness so much as that weird earthy flavor the honey brings that pairs so well with pork.

[Anonymous No.16565266]

>>16564937
Honey is an amazing ingredient. You should try it in something other than the boiled yard clippings that you call "tea".

[Anonymous No.16565267]

>>16564827
>no cinnamon, brown sugar, or bacon

[Anonymous No.16565275]

honey sounds ??? but looks good.

must be at least 2 servings though, it's a big boy

[Anonymous No.16566001]

>>16565038
It was good. I didn't make the tomato sauce very sweet.

[Anonymous No.16567178]

>>16564827
RECIPE
E
C
I
P
E

[Anonymous No.16567207]

>>16564937
>he said with a mouthful of hot oozing chocolate frosting and toast in his mouth
>smack slurp burp
>ets gawt hazelnaughts so I ates et fer brekkies

[Anonymous No.16567464]

>>16566001
>slightly sour tomato sauce with some honey on the pizza
Never tried it but that does sound good.

[Anonymous No.16567659]

I imagine its similar to a cheese board with prosciutto bread and honey but in pizza form.

Would try

[Anonymous No.16567667]

>>16564827
Looks fucking great bro
>>16564857
>Could be a bit airier
no.

[Anonymous No.16567673]

looks excellent but why honey

[Anonymous No.16567677]

>>16567673
nvm lurked

[Anonymous No.16567680]

>>16564827
well done OP. love the garlic there. I was thinking about making that fermented garlic honey that the Bon Appetit guy made and glazing my next pizza's crust with it. wonder if you could roast the garlic first and have it ferment properly.

[Anonymous No.16567714]

so this is the sloppa thread huh?

[Anonymous No.16567730]

>>16564909
>Serious Eats
Zoomer retard detected.

[Anonymous No.16567878]

>>16564857
Looks delicious. I use a higher hydration dough which I stir around in a container instead of kneading for air bubbles. I could go for an even fluffier dough but I think at some point it defeats the purpose of a crust.

[Anonymous No.16567898]

>>16564857
that crust looks a bit dry, but so far it still looks delicious op
well done

[Anonymous No.16568090]

>>16564827
How big is that? Looks like a 20"

[Anonymous No.16568109]

>>16568090
that's what i was thinking. i don't know that I could fit that in my oven. OP you gotta stone that big or what'd you cook it on?

[Anonymous No.16569622]

>>16564827
So wait, what are you drizzling the honey on after you cook it or is it somehow mixed in as a topping before you cook it?

[Anonymous No.16569638]

>>16564827
Looks like crap.

[Anonymous No.16569835]

>>16564974
>Still turns out good though.
No, it doesn't

[Anonymous No.16569881]

>>16564857
use less dough. let it warm up a lot more before you shape it. it will relax and you can stretch it out more, the yeast will get more active.

[Anonymous No.16569981]

>>16569622
it's drizzled. serves similar purpose to putting sugar in tomato sauce. balances acidity

[Anonymous No.16570095]

>>16568090
>>16568109
16 inch. I just use a regular round baking sheet.

>>16569881
Going to try this next time. I used too much dough with this one and rolled it out kind of sloppy. The edges were too thick and the middle was too thin on most slices