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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18706046 No.18706046 [Reply] [Original]

Going with a New Jersey boardwalk style of pizza, gonna see how it works out. Finishing up the dough now, about to let it ferment.

>> No.18706063

Good luck. Don't know why you'd start posting before the dough was ready, though.

>> No.18706065

>>18706046
heyyy ;)

>> No.18706080

>>18706063
The forbidden technique of tucking the dough inside obese OP's 3 belly folds allows rapid dough rising within 15 minutes.

>> No.18706112
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18706112

are we supposed to keep this bumped for the next 7 hours or something while OP waits for his doe

>> No.18706138

>>18706046
Based bread flour user.

>> No.18706142

>>18706046
Based I use that same flower for my pizza and loafs

>> No.18706160

>>18706112
Bumping for dough

>> No.18706201
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18706201

Not to worry friends, the dough balls are formed and since I'm not doing a cold ferment for the first balls it's only going to take 75 minutes. Also this pizza is a bit different because there is lard in the dough, the cheese is mix between mozzarella and sharp cheddar, and the sauce is poured on top of the cheese.

>> No.18706361

>>18706201
alright an update. lookin good OP I eagerly await the finished product

>> No.18706384
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18706384

Alright oven with the pizza stone is heating up, dough is rising, and I'm starting to prepare the sauce. I was told this canned sauce was the way to go for this particular kind of pizza. Apparently with some oregano, garlic powder, and black pepper it tastes the same.

>> No.18706399

>>18706046
Are you going to use the secret Wisconsin cheddar variety that Mac’s uses that is greasy as hell?

>> No.18706401

>>18706384
Give us a close up of don pepino in all his glory

>> No.18706417
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18706417

A friend has joined us after he smelled the food.

>> No.18706426
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18706426

>>18706399
>>18706401
Here's a picture of the cheddar I'm using, pretty basic stuff. The sauce has a ton of oregano too.
Also a close up of Don Pepino as requested.

>> No.18706484
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18706484

Ready for the oven after putting the sauce on in the spiral pattern.

>> No.18706485

>>18706417
That is a very expectant boy. Give him a slice.

>> No.18706520
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18706520

Came out looking pretty good.

>> No.18706529
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18706529

>> No.18706532
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18706532

this is what the actual stuff looks like

>> No.18706536

>>18706520
>>18706529
nice OP. give us a review, how's it taste and is it aúthentique?

>> No.18706568

>>18706536
It was good, pretty damn close the original thing. I think the only thing I got wrong was putting the sauce on too thick. Next time I'll get a funnel or something so I could put more around but in a thinner line.

>> No.18706652

>>18706568
yeah I think you need a squeeze bottle. looks good though

>> No.18706810
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18706810

>>18706520

>> No.18706855

>>18706568
next time you should a corner off a zip lock bag and pipe the sauce on

>> No.18706878

>>18706652
>>18706855
Yeah good ideas, I should do something like that. At the boardwalk they have a hose that pumps the sauce on the pizza.

>> No.18707562

>>18706520
That's not done.

>> No.18708317

>>18706878
>they have a hose
that makes sense. at home I say squeeze bottle!

>> No.18708341

Doing a white pizza tonight - marscapone sauce, wilted spinach, salami, maybe olives
Stay tuned

>> No.18708651

What a let down

>> No.18708677

>>18706810
Post your own pizza or die in a fire, worthless troll

>> No.18708896

>>18706532
Looks like maruca's. I used to love going there when we went to visit my grandparents in nj during summer vacation. It's some of the best pizza i've ever had.

>> No.18709163
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18709163

>>18708341
You may now detune

>> No.18709356

>>18706426
>cheddar
what the fuck

>> No.18709370

>>18708677
no AND your pizza sucks

>> No.18709411

>>18709370
That's not my pizza homo.
OP's pizza is clearly better than your non-existent one though.

>> No.18709640

>>18706520
>>18709163
Holy killyourselfolli. I'l still bump for the effort.

>> No.18709651

>>18709640
Gj on clearly expressing your concerns, bruh
As far as I'm concerned that came out exactly how I wanted it

>> No.18709772

Is this the cope thread?