Homemade pizza

[Anonymous No.6675297]

Have you guys ever made your own pizza? I decided to make some dough because I had the ingredients and I made a tiny pizza, but now I wanna make a bigger pizza but I only have a rectangle Cake pan.

What would happen I make my pizza flat on this pan? Is that a bad idea? Or should I just keep making small ones on aluminum foil.

[Anonymous No.6675319]

Tried it in my Cast iron, burned the shit out of it

[Anonymous No.6675329]

>>6675319
You're not supposed to cook it on the stove top.

[Anonymous No.6675339]

>>6675319
In the oven? Did you leave it there for several hours?

[Anonymous No.6675383]

I made pizza for the first time last night, finally used the pizza stone I received for Christmas. Greatly overestimated the amount of dough needed and as a result it was bready. Still yummy though.
I think if you're not using a pizza stone, you can do half the cook time on the bottom rack of your oven and the second half in the middle. It may help you get a crispier bottom.

[Anonymous No.6675417]

OP here, I only have a pan like this since I don't use the oven much.

Would a thinner pizza on this even work?

[Anonymous No.6675438]

>>6675417
Might just be better off making two smaller pizzas at once than one bigger one.

[Anonymous No.6675571]

>>6675417
you'll want cornmeal or something to keep it from sticking or you'll destroy it on the dismount, but as long as you don't mind having a rectangular pizza, you shouldn't have any problems.

>>6675319
I prefer to use my cast iron. The pizza stone my roommate purchased seems to actually deflect heat from the bottom.

[Anonymous No.6675658]

I made a pizza casserole ("deep dish") this Friday and it dispelled my doubts about homemade thick crust pizza.

My parents just used bad dough and didn't bake it in a hot enough oven. This time I could eat just the crust, so maybe next time I'll use the same recipe for fresh garlic bread.

I'd have a picture but I already ate it.

[Anonymous No.6675670]

>>6675571
>The pizza stone my roommate purchased seems to actually deflect heat from the bottom.

That's its purpose: it has a high heat capacity.

Pre-heat it in the oven so that it's already hot when you start using it. For that matter, pre-heat your pans and dishes when you make thick crust pizzas and casseroles.

[Anonymous No.6675674]

>>6675417

you can make pizza with that, but the bottom might not crisp up as much as you would like

[Anonymous No.6676015]

>>6675417
Take your pan and pour a good amount of oil in it, like half the bottom of the pan

Work the dough around until it fits snugly wipe your fingers on the dough and work the air out

Then sauce cheese top bake


This Is how we did it at Jets Pizza

[Anonymous No.6676018]

>>6676015
This is the result

[Anonymous No.6676027]

>>6675571
i have a pizza stone too and i love it. make sure to heat it up for half an hour or so and then baking the pizza itself only takes about 5 minutes

[Anonymous No.6676032]

>>6676015
>pizza
>oil

[Anonymous No.6676034]

>>6676032
Yeah

Oil

for greasy flavor and non stick

[Anonymous No.6676163]

>>6675319
It shouldn't burn the bottom if you do it right. Heat the pan until smoking, throw the pizza on and get it into a 450+ oven on high broil immediately. It should only take 6-8 minutes to cook.

[Anonymous No.6676226]

>>6676032
Yes, that's how pan-style pizzas are made.

This might surprise you, but there are many types and styles of pizza.

[Anonymous No.6676237]

>>6675297
I have, it was pretty simple stuff. It's a fun thing to do with a grill, especially one that needs to be always occupied like a retard.

[Anonymous No.6676238]

>>6676226
"pizza"

[Anonymous No.6676241]

>>6676237
How that bitch got a master's degree at anything from a real univeristy I'll never know.

[Anonymous No.6676244]

>>6676238
Im new to /ck/ is this a meme?

[Anonymous No.6676278]

>>6676244
It's called a tomato pool

[Anonymous No.6676311]

>>6676238
Chicago style pizza is delicious.

There are many types of pizza and they're all good. Pizza is that food that brings people together.

[Anonymous No.6676572]

>>6675329
I start mine in a pan on the hob then transfer it to the oven to finish.
Five minutes on the hob, ten in the oven at its hottest setting. Works a dream.

[Anonymous No.6676634]

>>6676311
chicago style pizza is not pizza, it's a savory cheese pie with tomato and shit
leave it to americans to actually believe that more of a good thing is always a better thing

[Anonymous No.6676639]

>>6676032
You should even put some in the dough

[Anonymous No.6676664]

>>6676278
>>6676634
>2015
> talking out of your ass
>2015

[Anonymous No.6676677]

>>6676664
prove me wrong fgt
protip: you can't

[Anonymous No.6676681]

>>6676634
It taste good though.

[Anonymous No.6676683]

>>6676677
**SPOILER**
Already did

Anon:1
Armchair pizza enthusiast: -963357+1

[Anonymous No.6676687]

>>6676634
>Chicago pizza is round, made of dough, has sauce, cheese and people add toppings
>only difference is it's deep

Sounds like a pizza, but deep.

[Anonymous No.6676698]

Go out and buy yourself a pizza stone, or you can use an upside down cookie sheet if you want. I make homemade pizza and sauce all the time, better than anything you can buy at a store or restaurant.

[Anonymous No.6676702]

>>6676687
sounds like an american-style pie actually. which it is
people put toppings on these

[Anonymous No.6676709]

>>6676698
Making homemade pizza tonight for my family, it's fun as shit and about the only thing I make apart from rice that my fussy cousin can eat. Can't wait to fix my oven so I don't have to use my fan-forced one though.
I use Lebanese bread for dat crispy crust but I want to try making my own dough and even sauce one day.

[Anonymous No.6676710]

>>6676698
you're not even using the right cheese
get the fuck out you nasty ass white trash motherfucker

[Anonymous No.6676712]

Nigga you no where near doing it right. Use a search engine.

[Anonymous No.6676714]

>>6676710
>"right" cheese
i've made pizza with cheddar before, deal with it

[Anonymous No.6676728]

>>6676710
>>6676710
It's a common pizza blend that you can buy nothing wrong with that, but since your such an expert I would love to see your pizza with "NONE" white trash cheese.

[Anonymous No.6676736]

>>6676714
you are obviously not someone to talk to about quality pizza then

>>6676728
nigga if you're buying a blend and I'm assuming it's preshredded anti caking agent added off brand cheese, you might as well buy frozen

[Anonymous No.6676780]

>using anything other than (buffalo) mozzarella as cheese on pizza

why.jpg

[Anonymous No.6676977]

>>6676780
buffalo don't eat cheese though I don't get it

[Anonymous No.6677742]

when i cut the pizza the cheeze drags along the cutter often. is it that its not enough cheese or is it a shitty cutter?

[Anonymous No.6677766]

>>6677742
I would say shitty pizza slicer. Instead of cutting thru it easily, sounds like it's rolling up what is around it. Just spend $10 and get a new one and try it out.

[Anonymous No.6677771]

>>6677742
In addition to what I said here, >>6677766
it should never take more than one roll thru it to cut it all the way as long as you're pushing down. If you find yourself wheeling it back and forth over and over to cut thru the dough, you have an issue

[Anonymous No.6678022]

>>6676728

> buying a blend
> buying preshredded

Vomits externally.jpg

You should try proper cheese and not that sawdust shit

[Anonymous No.6678276]

>>6676687
>made with dough
>has a sauce
>has cheese
>has toppings (or in the case of Chicago-style "pizza," fillings since they're not on top of anything but, rather, used to fill the dough)

I guess steak-and-cheddar pie is a pizza, too! As well as chicken-and-cheese pot pie, like the ones from Marie Calenders!
Good to know!

[Anonymous No.6678334]

>>6676780
From Naples here.
Common misconception, even in Naples. Depending on the sort, it might not have mozzarella on it. Even pizza margherita doesn't necessarily. The English wikimuhpedia erroneously claims that it must have mozzarella but the Italian article contradicts this:

>La pizza Margherita è una tipica pizza napoletana condita con pomodoro, mozzarella, basilico fresco, sale ed olio. La mozzarella, nella pizza margherita tradizionale, non è quella di bufala, ma il fior di latte[1]
Which translates as
>Pizza margherita is a type of neapolitan pizza topped with tomatoes, mozzarella, fresh basil, salt and olive oil. The mozzarella used for traditional pizza margherita isn't of buffalo but fior di latte [which is what mozzarella is called when made with regular cow's milk rather than buffalo's milk].

The link referenced there says (in Italian) that the use of mozzarella on pizza margherita is actually a fairly recent novelty and even so, the mozzarella used for pizza /is not the same mozzarella sold to end-consumers to be eaten fresh/. This "mozzarella" is specifically developed for pizza-making and wouldn't be legally allowed to be called "mozzarella" according to current definition of what is and is not mozzarella because it has too little water and fat in its make-up.

Prior to the use of this "mozzarella" on pizza margherita, the standard was fiordilatte and is actually still preferred by many people today for various reasons.

All that said, I like all sorts of pizza, not just our own. I enjoy American sorts. I had a pizza in Georgia (the country) with a sauce made of green plums instead of tomato. It was pretty okay. I like the variations.