No.12399
i got a new tray for my oven and i'm thinking of making pizza
getting dough tomorrow
what else do i need?
____________________________
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12401
YouTube embed. Click thumbnail to play.
>>12399
Toppings, and the sauce (^:
See embed for sauce.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12405
>>12401
Too much work. Just take a can of tomatoes (San Marzano if possible) add 1 teaspoon of salt and some basil. Blend with stick blender. That's how they do it in italy.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12411
first attempt
i've still got this much dough in the fridge
mistakes:
no rolling pin and stretching it by hand evidently didn't work out
no oven mits, used some folded bed sheets
probably need more toppings, maybe more normal cheese
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12412
>>12411
after eating:
still mushy near the center, even though the outsides are hard. probably because i didn't stretch it out correctly
tastes alright though
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12414
>>12412
…Use Barbecue sauce instead of Tomato, and Pineapple and Ham for toppings.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12415
>>12411
Kek, that looks fucking horrible. I hope you drank at least some delicious Pirinsko pivo with it.
But don't worry, I'll teach you how to make a perfect pizza. I'm going to make one tomorrow or Sunday and will post pics and easy recipe. Recipe isn't actually that important. More important are some tricks to make a good pizza. I worked some time in Italy and stole all their pizza secrets.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12419
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12421
>>12419
No. The world needs to know.
Although Yes, this is a bizarre option even in Burgerland. I'm sure everyone knows this by now. It's pushed by restaurants and chains because it's got a cheaper production value than most pizzas, and some people are weirdos who want a sweet-savory flavor over a salty-savory flavor in their pizza.
keeping that in mind, I'll poorly segue into me currently working on crafting my own pizza recipe from the ground up, using honey in the tomato sauce instead of sugar, butter and garlic sauteed mushrooms, homemade mozzarella, and four types of meats.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12423
>>12421
>honey in the tomato sauce instead of sugar
STOP MAKING SWEET PIZZA
I'VE HAD SWEET RIBS, THEY TASTE LIKE SHIT
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12424
Making pizza right now, here's how I do it:
Makes 3 large or 4 medium pizzas
Ingredients
500 ml lukewarm water
10 gr olive oil
7 gr fresh yeast
26 gr salt (sea salt best)
850-900 gr flour*
*Best would be Italian flour of the type "tipo 00" as it has a lot of gluten which makes the dough very elastic. If in doubt use flour that is recommended for cakes. Don't use flour that is recommended for bread. It's also possible to add gluten directly. For this amount like 1 tbsp would be enough.
Steps
1. In a big bowl mix the water with the salt until the salt is gone, then add the oil and then dissolve the yeast in it.
2. add 500gr flour and mix it until it's a smooth thin dough
3. work in the rest 350gr flour. It should form a ball that can be kneaded on your kitchen bench. Depending on the flour add up to 50gr more flour if it's sticking too much to the surface.
4. knead for 15-20 minutes. Step is very important as this brings out the gluten and makes the dough elastic.
5. form a smooth ball with the seam on the bottom and cover with a damp cloth and let it rest for 1 hour. Should look something like the picture.
That's where I am right now. Will continue later.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12425
>>12424
After 1 hour dough should look like this.
Take a sharp knife or bench scraper and cut it into 4 equal parts. Form them into round balls with smooth surface. Try not to knead them again and knock the air out. Just tuck the sides underneath. Dust sheet pan with a bit flour and place them on it. Dust the balls with a bit of flour. Put some plastic wrap over them. And then the damp cloth on top. Let them rest for 6-8 hours.
You can also make more dough and freeze the balls. They are good at least 2-3 months. Ofc after getting them out of the freezer you have to let them rest 6-8 hours.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12426
>>12423
Tomato sauce actually has quite a bit of sugar in it. It's to compliment the spicy and salty flavors of the toppings and cheese as well as to dampen the tartness of the tomatoes. It's akin to adding salt to cookie batter or sugar to spicy curry.
Also you probably haven't had proper ribs then. Proper smoked ribs use a savory dry rub and have an accompanying barbecue sauce to apply to it as you prefer, not a marinade or some other shit.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12429
Is OP ded? I wanted to learn more about making pizza. Also how much do I need if I want to make a single medium pizza?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12431
>>12429
for >>12411 i just bought premade dough from the supermarket, some tomato sauce, wieners and feta cheese
get other toppings though, wieners are shit for pizza, and regular cheese is probably better than feta.
i also fucked up by putting too much dough in. initially i thought it wasn't getting cooked in the middle because i wasn't stretching it well enough, but on my second pizza with the same amount of dough i had it nearly fitting the entire tray and it was still doughy in the middle
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12432
>>12425
After 6 hours they looked like this.
Next steps:
- Remove everything from the oven and preheat as hot as you can. If you have an oven with circulating air, use it. I use 280°C / 535F. Use at least 250°C / 485F.
- Prepare sauce and other ingredients.
- For sauce simply use a can of tomatoes, half a teaspoon salt and some fresh or frozen basil and blend it.
- Only continue if oven is hot. Carefully remove plastic wrap
- Use flour on a spatula and carefully lift up a dough ball. If it sticks to another dough ball cut it first with the bench scraper or knife. Try to be careful!
- Put a good deal of flour on the under side and some on top so it's not sticky anymore. Have some flour on workbench.
- Look at this video https://www.youtube.com/watch?v=FR2Teqs4qc4 Explains well how to stretch the dough. Never use a rolling pin. You get shit texture and because the bottom will be super flat, it will burn. If you kneaded the dough well and let it rest enough this should be no problem. Dough should be soft and very elastic.
- If you use a pan like >>12411 put some semolina or coarse cornmeal in into it. Don't use oil or flour as it will burn. Put dough in pan before you add toppings.
- Toppings are always sauce first, then cheese, then rest. Cheese forms a layer so the dough beneath doesn't get too soggy. I usually add some Italian spice blend on top.
- Put into bottom of oven. (Not on a rack).
- If the oven is really hot it takes 4-6 Minutes. Try to move the pizza in the pan after 2-3 minutes so trapped moisture can escape and it doesn't burn. Lifting it up in the pan or shaking it a bit is enough. It's finished when the cheese is melted.
- After you take it out drizzle some olive oil on top. There's enough salt in the dough and sauce that extra salt isn't needed.
If you follow these steps and with a bit of practice you can eat restaurant style pizza every day. Btw, totally worth investing in a pizza stone. I have one built in but you can buy them separately for any oven. Big advantage is that the stone can absorb the moisture and you get perfect thin and crispy pizza.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12433
>>12432
Finished pizzas.
Toppings: gorgonzola, mozarella, culatello ham and the other one is 4 cheese pizza.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12434
>>12433
Which cheeses do you use for 4 cheese pizza?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12435
>>12434
40% mozarella, 30% gouda, 20% gorogonzola, 10% peccorino
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12438
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12439
>>12438
I think in a classic quattro formaggi pizza you are supposed to have 4 different sections, each for 1 cheese. But gf basically wanted a cheese pizza (laugh out loud) so I put everything together.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12440
>>12439
The restaurant boasting about 90% of ingredients being imported from Italy mixes the cheeses, i saw section/cheese only in Pizza Hut or some other chain shit
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12443
>>12424
Say that I want to make a single ball for medium pizza, how much do I need?
>>12431
>premade dough
Wew lad. What sauce did you use? Also what kind of cheese should I use to layer the pizza with?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12449
>>12443
A quarter of the ingredients. But I'd make at least this much as the work is the same. Just freeze any dough that you don't eat right away after first proofing step.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12457
>>12433
fugg, now I crave pizza
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12458
>>12405
The sauce is amazing though, i'd sacrifice authenticity for flavor.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12477
>>12424
Optimized recipe:
Instead of 7gr yeast take 4gr and instead of 26 gr salt take 21 gr
I got my hands on a 25kg sack of Caputo pizza flour. It really made a noticeable difference to the last time I made pizza. Dough more elastic and the crust was nice and soft.
>>12458
I was skeptical the first time I used the simple sauce but the flavor is very good despite only 3 ingredients.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.12484
>>12434
>>12435
what kind of fucking savage doesn't mix provolone into their pizza cheese?
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16445
>>12424
>Best would be Italian flour of the type "tipo 00" as it has a lot of gluten which makes the dough very elastic. If in doubt use flour that is recommended for cakes. Don't use flour that is recommended for bread. It's also possible to add gluten directly. For this amount like 1 tbsp would be enough.
Cake flour is chlorinated low gluten flour. You do not want to use cake flour for pizza.
I just use all purpose flour for pizza, it works well.
Here is an article about flour types for pizza https://slice.seriouseats.com/2011/06/the-pizza-lab-on-flour-foams-and-dough.html
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16447
>>12484
People interested in flavor, not filling.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16761
made a cheddar pizza, you guys should try it.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16976
>>12424
kek i dont even measure shit anymore, so im not gonna convert between ameritard and mertrirard
first of all: autolysis
second: when your yeast starts eating your proteins
these are textures to understand
third: cold ferment vs room temp / hot - cold fosters bacteria flavors - room temp promotes yeast growth/carbon dioxide / bubbles/ texture
fourth: sugar? wtf? its a subtle but massive game changer in some foods - is it one in doughs? I DONT KNOW
ok - you need - less than 5 cups flour
drop about three cups in a bowl
add less than a cup water and fold by hand - if its not all tacky - get another cup of water and pour in bit by bit - fold by hand til all the flour is tacky/wet
go away for a minimum of twenty minutes, maybe an hour whatever
prep your yeast - min. quarter teaspoon in about 1/4 cup hot water (must be less than 115F)
put a spoon of sugar in the hot water - why? so the yeast can fucking party. id do less than a teaspoon but i dont measure amnymore
mix your yeast water sugar mixture into your autolysizing dough - fold thoroughly by hand
go away til bubbles are apparent
once bubbles apparent, get 1+ cups flour - add no more than three pinches of salt - mix into your flour and then fold by hand into the mixture.
at this time, you can also drop in a table spoon or so of olive oil.
fold by hand til mixed together. leave out a tromm temp to see its yeastin away. then put in fridge. try at one day, at two days, at three etc - keep in fridge but put out to promote co2 every now and then. its ok if the dough goes a bit sour / over the edge. will post more later. this recipe is guaranteed.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16977
>>16976
If I had to guess, sugar works as food for the yeast.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16978
>>16976
>>16977
>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16988
Rate my latest pizza, lads, it's the first time I made my own "tomato sauce" thing
My own opinion of it:
>kinda too wet, I'm still not used to the amount of water that comes out of the buffalo mozzarella
>kinda undercooked for most people's tastes, though I found it adequate
>I was short on basil, used most of it in the tomato sauce
All in all it was quite tasty regardless, I had used ready-made tomato sauce before, but this supposed margherita-style pizza depends a lot on the taste of the tomato sauce and I could never get it right, this time by making it myself I was able to make my best-tasting "margherita" yet
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.17004
That's some pretty fancy-smancy dough pizza base, anon. Too much bother for me.
Make a pancake batter, with additional herbs, salt, pepper, paprika, etc.
Cook/heat the pizza toppings in olive oil.
Pour the batter onto the hotplate, spread toppings over the top.
Flip over to cook the other side.
Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.