/ck/ - Food & Cooking

[Anonymous No.17928965]

Made another 'za, and improving off of yesterday's feedback, it's a pretty solid 9/10 imo

[Anonymous No.17928974]

why didn't you brush the crust with melted butter

[Anonymous No.17928991]

>>17928965
Looks good but too many toppings

[Anonymous No.17929001]

>>17928965
you didn't improve dick

[Anonymous No.17929007]

>>17928965
Looks like shit.

[Anonymous No.17929012]

>>17928965
Looks decent, but what are the yellow bits, they somehow look unappealing to me.

[Anonymous No.17929019]

>>17929012
pine apple gummy bears
it turned out yummy

[Anonymous No.17929022]

>>17928965
Lookin good but you don't need anymore pizzas after this you fat fuck. Maybe do one without bbq and less cheese

[Anonymous No.17929040]

>>17929001
>>17929007
Go away
>>17929012
Yellow pepper
>>17929022
It's my last one okay and it's not BBQ sauce just the lighting

[Anonymous No.17929041]

ferment your dough; use uncooked crushed tomato; get a pizza stone

[Anonymous No.17929052]

>>17928965
Where’s the meat?

[Anonymous No.17929063]

>>17929040
>Yellow pepper
Visually, drop them, and, it looks about 10% overcooked/to brown.
But I'm nitpicking..

[Anonymous No.17929071]

>>17929063
That's fair. I'll only contend on it being overcooked because yesterday the base was a little bit underdone in the middle so I left it in for a little longer today.

[Anonymous No.17929074]

>>17928965
Did you cook it in a regular oven of pizza oven?

>>17929041
What does fermenting the dough do?

What oven do you recommend for S tier pizza? Should I just save up for a Ooni Koda?

>uncooked crushed tomato
You mean diced tomatos or actual crushed tomatos, which works better?

And last one, what cheese do you use?
bocconcini or mozzarella?

[Anonymous No.17929083]

Looks pretty good.

I've been getting into pizza making lately, made this last weekend. Pls criticize.

[Anonymous No.17929084]

>>17929074
Regular I live in a shitty flat

[Anonymous No.17929086]

>>17928965
Looks great OP!
Make me a papeeronini next time

[Anonymous No.17929089]

>>17929071
Personally, I like most dishes a little on the overcooked/brownish side.
My comment was only meant as “brutal/Ramsay type" review..
If that makes sense.
I would eat it, you did good anon!

[Anonymous No.17929092]

>>17929083
Only thing I noticed straight away was that it's far too greasy. What's on it I can't tell?

[Anonymous No.17929102]

>>17929089
Nah nah it's okay I get what you were going for. The advice yesterday helped me make this one much more enjoyable so I'll take what I can get.

[Anonymous No.17929106]

>>17929092
Mozzarella, manchego and then Anchovies on one half and spinach on the other.

[Anonymous No.17929114]

>>17929106
How much manchego with mozzarella do you use?

[Anonymous No.17929119]

>>17929106
Anchovies disgust me but it's personal preference so whatever. Same goes for preferring basil over spinach on pizza but yeah. Nice job.

[Anonymous No.17929120]

>>17929083
better than op's

[Anonymous No.17929122]

>>17929114
Much more mozzarella than manchego. I basically put the manchego on like it was another topping, so probably 9:1 ratio or something like that.

[Anonymous No.17929132]

>>17929102
I didn't give you advice yesterday, I'm just a retard from today.
Anyway, glad you liked it!

[Anonymous No.17929140]

>>17929084
How long do you cook it in the regular oven?

2 things either happen its undercooked rough or it becomes burnt. Is there any other tricks you do like heat it on the saucepan?

[Anonymous No.17930509]

>>17929074
Fermenting changes it completely for the better. Reduce yeast by half make the dough and refrigerate it for 24 hours. Crushed tomatoes or whole peeled and mash them yourself. Whole Milk low moisture mozz if you can find it. Get a stone or a steel.

[Anonymous No.17930548]

>>17928965
why ya makin cracker crusts?

[Anonymous No.17930556]

>>17928965
I think I remember that thread. This one does look better and looks tasty. I'd eat that for sure.

[Anonymous No.17931104]

>>17928965
This ain't it
>>17929083
This however looks great

[Anonymous No.17931606]

How can I make a crust that is puffy and not dense? I use the Stadler made 3-day fridge ferment method at 65% hydration. Even when I have a large, thick outer crust, it's too dense inside.

[Anonymous No.17931619]

>>17928965
What did it look like after it was cooked?

[Anonymous No.17931844]

>>17928965
Visually unappealing. Chicken doesn't go on pizza.

I don't know why you guys make such bad pizzas, it's literally the easiest dish in the inventory. Every pizza I make is the best pizza I've ever had.

[Anonymous No.17931868]

>>17931844
Chicken absolutely has a place on pizza. Anything that would go in a pasta dish belongs on a pizza.

Now, that BBQ sauce can fuck all the way off.

[Anonymous No.17931941]

>>17931868
I don't eat chicken italian anything unless it's grilled somehow in Italy, not memed up elsewhere. There is literally no place for chicken in anglo-italian food.

[Anonymous No.17931959]

>>17931844
>this ingredient doesn't go on pizza because I say so
>my pizzas are the best ever because I said so
literal, unironic autism, please seek medical assistance

[Anonymous No.17931966]

>>17928965
your bead looks overcooked as shit

you suck at making pizza

[Anonymous No.17932327]

>>17929083
now this is how you make a za

[Anonymous No.17933381]

>>17931606
Need a hot oven, a stone/steel, and dough handling where you keep the air in the crust.

[Anonymous No.17933392]

>>17928965
Might as well throw pineapple on it. I fucking vomited.

[Anonymous No.17933406]

>>17929074
whole tomatoes from a can that you crush with your hands. They squish up real easy

[Anonymous No.17933431]

>>17929083
AFter you eat this whole thing, can you shit directly into my mouth?

[Anonymous No.17935630]

>>17933381
>dough handling where you keep the air in the crust.
How do I do that? I already avoid pressing on it.

[Anonymous No.17936289]

>>17929083

[Anonymous No.17936303]

>>17928965
That#s a 4/10 a best

[Anonymous No.17936416]

>>17935630
Use fingertips to press gas to the edges. Turn, flip, do the whole dough. More yeast, more water, more heat.

[Anonymous No.17936645]

OP I don't know what anons told you but that dough is the most important part and it looks like a fucking terra cotta plate. get a proper recipe, start with alton brown or something, and keep that shit in the fridge AT LEAST overnight, it looks under risen and dense. also you aren't forming a crust for some reason, if you can't pull the pizza's edges up to get a crust I can't imagine how hard it is.