>>20938711depends how you define hard, is putting your sissy pretty clothes on hard?
>>20938711difficulty is subjective.you have to try something in order to know if it's hard or not
>>20938711Yes. I don't understand dough. There is just too much different information on pizza dough making to figure it out.
>>20938711What's the secret to making a Little Caeser's pizza?
>>20938711noolive oil is a useful additive to the dough to help make it less sticky and clump together better while being kneadable
>>20938711Making pizza isn’t hard, making GOOD pizza is hard.It depends on your standards.
>>20938742The dough is raw.
>>20938746Could it really be that hard to make restaurant-quality pizza if teenage stoners do it for 10$ an hour?
>>20938711It's all about having a good dough recipe and the willingness to wait for the dough to be ready to cook. I have neither. I tried it once and it was a 6/10.
There are 2 things that make a good homemade pizza. The dough as other people have said and your oven. If you live in some shit hole apartment don't even try. If you have an ok oven that actually says it can reach 500 degrees ok get a pizza steel and try. But you really need a piping hot oven. If you are a rich fag and your oven goes up to 650 then you have no excuse to not be making pizza twice a week.
>>20938711at first yes but then once you get the hang of it, it's no biggy
>>20938761I’m aware.This one was rushed and was the only time I made it myself, my dad knows how to do it better.
>>20938724of course? im so fat
>>20938711People think you need a fancy pizza sheet or stone but that's a myth. You can just bake it directly on the oven rack
>>20938834Then don't make a pizza and don't eat fat ass
>>20938763They’re TAUGHT how to do it and have all the ingredients premade and all the equipment.You don’t have any of that.Once you learn how to make a good pizza it really isn’t hard, but you need to learn how to do it first.
It's a bother to make the dough, but you can make a lot of pizzas and freeze them later. A lot better (and cheaper) than your average frozen pizza.
>>20938790The self cleaning setting on home ranges gets up to like 800-900 degrees but you have to be really careful and able to defeat the automatic oven door locking mechanism so you can remove your pizza before it's vaporized. You can also disable the temperature sensor to make the oven get above 500. I don't recommended either method unless you're dead sober and take precautions to make sure you don't burn your house down.
>>20938711No, it's one of the easiest bread doughs to work with you literally have to be retarded to fuck it up you could teach a toddler to make it provided the toddler understands not to touch itself with dirty hands and is strong enough to handle a rolling pin
>>20938711No. A simple 2 ingredient pizza is easy as fuck to make.
>>20938711No it just takes forever to make the dough. Frozen is almost as good and takes a few minutes to make rather than 2 days.
>>20938711Kneading without stand mixer is a little tiring, and without proper technique it will take longer than the 10 minutes it takes an experienced cook. The flavor of your pizza will also depend entirely on the quality of your ingredients and your oven's temperature which will more than likely not be capable of getting hot enough for a good crust.That is if you want good pizza. You can also just do the no knead or other shortcuts with all purpose flour, premade sauce, grated cheese and a regular oven and the result will be edible but worse than fast food pizza and not really that much cheaper.
>>20938711No wayItalians do it all the time and they're retarded
>>20938741You thaw out the premade components and assemble
>>20939261italianon herei can't make it right :(
>>20939322you're just proving my point
>>20938711Takes practice or luck picking a good recipe to get the base right. General problems are undercooked bases or bases that are just bread.Once you get "the knack" it's easy.
an oven is no different than a microwave
>>20939322Tbf most italian pizza looks like a child made it
It's not very difficult, no: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletanaA bit more info on the pdf: https://www.pizzanapoletana.org/public/pdf/Disciplinare-2024-ENG.pdf
>>20938711>Is making your own pizza hard?to make cheap shitty pizza using pillsbury biscuit dough, cheap ass tomatoes sauce and whatever cheese you have? no.with homemade dough, a proper pizza sauce, a good cheese mix (real pizza is not just mozzarella), and good toppings? yes.to the point of not being worth it.
>>20939523You look like a child made you and no one is blaming your dad.
Given the pictures I've seen here over the years yes it's apparently extremely hard. Triple digit IQ required. Ability to read and follow instructions as well as plan hours in advance; and then ability to adjust in subsequent attempts.Doesn't help that people constantly have retarded opinions.
>>20939890That depends. If you mean making it for yourself, then you might have have an argument. If you have a family of 4 and once every week or two you can bust out enough decent pizza for a meal and a half or so, for less than $10, then it is totally worth it. It can be a little time consuming, but it's not hard, either.
So, I have this douchebag brother-in-law who thrives in being rude and making everyone uncomfortable. It's why it was really memorable when he admitted, (quietly and almost pained to have to say something positive) that my pizza was seriously restaurant quality. Sorry for the overly specific instructions, it's probably autism or something. My recipe is:1 tsp yeast1 tsp sugar10oz warm waterLet those three sit for a few minutes to get frothy. Meanwhile, in the stand mixer bowl goes:16oz flour2 tsp saltI generally don't use too many salty pizza toppings, so I like the good hit of salt in the dough. You can cut the salt to 1 tsp if you prefer.Dump the water mix into the bowl, and give it a solid stir to spread the water throughout. (I hate dirtying utensils, so I pop out the stand mixer's dough hook, and stir it with that) I pop the dough hook back in, and set the stand mixer to a low speed setting. I use speed level '2' for 12 minutes.Then, cover the dough with like a pot lid or something, and put the stand mixer bowl in a warm area for 2 hours. I put mine in a cold oven with the oven light on and the door closed. The light bulb creates a light ambient warmth in the cold oven.Flour a countertop, and use a rolling pin to aggressively stretch the dough out. The final shaping might involve a bit of hand stretching. I have family members who can only give it a half-hearted stretch, and then wonder why it doesn't cover the whole pan.I have a 15 1/2 inch pizza pan, looks like this picture, although mine is super gross looking with dark brown and black baked-on seasoning. I guess I could scrub it off with Barkeeper's Friend, but, eh, it helps keep the dough from sticking.Toppings go on, and I bake it for about 16-17 minutes at 450F degrees.
>>20938711It is when they enclose it in that thick plastic. I don't want to use utensils just to get to it.
>>20940078Oh, and, since I like being overly-specific, I place the oven rack in the highest position it can go while baking. If I place the oven rack too low, the bottom gets over cooked, and you don't get the nice browning on the top of the crust and cheese.
i have never once preferred a pizza I made at home to a pizza I've got from a resturaunt for like 5$
Extremely, that’s why pizza chefs get paid the big bucks.
>>20939905
>>20938711YesIf you're trying to make it on par with actual great pizza restaurants. Yes it isIf you're trying to beat a chain pizza or frozen pizza? Maybe not as difficult
>>20939523Ya Italians are so stupid that's why they have the highest IQ scores in Europe other than Finland And Germany You're a know nothing cuntface
Making a good pizza is 50% finding a dough recipe that doesn't suck and 50% having an oven that can go up to 500 degrees.
https://www.seriouseats.com/foolproof-pan-pizza-recipeeasyuse bacon grease on the pan instead of olive oil
>>20938933>you literally have to be retarded to fuck it up>a rolling pin
>>20938742>glass cutting board>enormous chips in the knife>raw dough>uncooked toppingsStick to delivery lmao
>>20938711I like making pizza at home, so much so I got a pizza oven.
>>20940268>2240 g of dough bro that's like 8 normal size pizzas worth of dough i get 4 giant ass 16" pizzas out of that much and they have a giant wall of crust around them
>>20940291Yes it is infact enough dough for 8 12in pizzas.
>>20940306It's enough for 8 14" pizzas if you're not retarded
>>20940312I make Neapolitan pizza and a 280g dough ball works out fine for 12in pizzas
>>20940291is that your pizza? looks awesome man
>>20938737>I don't understand dough.You can buy pre-made bases. They aren't as good as making it yourself can get, but they sure make the job quicker.Don't worry too much about what toppings to use or the exact order of them. There's a lot of disagreement and it isn't actually too important. But you probably want some tomato-based sauce (likely with herbs in; oregano is classic) and some cheese.You probably can't cook the pizza in the best way as you don't have a super-hot wood-fired oven. Most restaurants don't either, not even in NYC or Italy.As long as everyone eating the pizza enjoys it, it's good.
>>20939919>for less than $10shit pizza
It's not hard to make something edible or even decent, but it is pretty hard to make something actually good.
>>20940078copy pasted this. My local delicatessen has frozen dough balls, olive oil, pizza sauce, mozzarella, and sticks of pepperoni. makes pretty good pizza in a 12in cast iron pan with lots of olive oil. if you let it over rise in the pan it turns into a savory dutch baby.
>>20940588>Most restaurants don't eitheryea most pizzerias use something like picrel and they only get 650f max but most places run them much lower to save on gas
>>20940633> cast iron pan with lots of olive oil.thats not olive oil (entirely at least), mainly because it doesn't work that good
>>20938711People are too pretentious, just look up a recipe and try It. Then practice until you're happy with the results.
>>20940590The most expensive ingredient for most homemade pizza is cheese. I get whole milk mozzarella from Trader Joe's at ~$6/lb and using 8oz it still comes out to $4-5 per pizza.
>>20940867you can even make your own mozzarella cheaper and it only takes like 15min
>>20940903
>>20940903this moderately intrigues me. just the common pasteurized milk and some curdling agent?
>>20940910yea just pasteurized whole milk just no "Ultra" Pasteurized
>>20938711Yes, NY or Neapolitan style pizza is actually one of the most difficult things to cook at home. This guy's channel is good: https://www.youtube.com/@CharlieAndersonCooking
>>20940121>MAMA MIA HE INSULTA DA PIZZA!Cry more Mario
>>20940078Salt in dough isn't for flavor.
>>20938711No Stones are almost as good as a pizza oven desu New York style pizza is what most people want and you only need 650 degrees to get there. A stone in a 550 degree oven is closeYou can get a pizza oven if you wanna chase different styles
>>20938711Obligatory
put salt in the dough i made it once and it was the blandest thing ive ever had
I should make my next pizza at 350F just make retarded faggots shut the fuck up.
>>20941953>Cheap
>>20941997>not full of mystery "oil"honestly you'd have to pay me to eat that golem feed
>>20941968if you use a pizza pan on the bottom rack in the oven it will come out fine because heat transfers almost directly from the element to the pan which is actually a proper pizza oven cooks, from the bottom not with the ambient air temp
>>20940798585F is hot enough.
>>20941947How heavy does the stone have to be? Can I just buy a cheap one?
>>20942222Wasted.Not heavy and yeah. You can even use... a steel pan.
>>20942216450f is hot enough, you don't really get that wild fast cook time unless you go past 800f, at 650f you just cook the cheese before the crust
>>20940078If you replace the first 3/4 of this post with:Add all dough ingredients to mixer bowl, mix for 3-5 minutes then put your dough in an oil spritzed covered bowl or plastic container, then chuck it in the back of the fridge for 3-4 days (cold water is fine), then remove 2-3 hours before starting pizza assembly.Your life will at the very least get easier, and your dough will probably taste better and work better for you as well.
>>20938711Pizza is not worth the bother to make at home
>>20941968>>20942242I start my pizzas on a stone on my grill, until the crust is almost where I want it, then I finish in a 400° oven. Tastes all grill-y and has the crust that all the snobs talk about. My daughter doesn't like it grilled, and 400° still works fine for hers. I'm convinced that all that "Gotta be 500°+!" stuff is for New York style, and even then it's partly for speed and it's about sales as much as good pizza.
>>20942222do you want to preheat for an additional fifteen minutes to save a minute or two of baking time? go thick.the ninja oven comes with a very thin stone, maybe 2cm. but then it takes exactly 13min to get to 375c starting from room temp.on average the top side gets cooked between 2:30 and 3:30min, but that leaves the dough moderately undercooked.so at 3, or 3:30 if the pizza is heavily loaded, i fully open the oven door and that almost stops the cooking topside giving the dough enough time to absorb the necessary stone heat.
>>20942252The higher the temp the more bubbles you get in the crust as it cooks.
>>20942249It sure is given the prices places charge now, and the fact the workers can't even do a proper job at the high prices.
>>20942280
>>20942294How? Have you eaten out lately? It's overpriced and badly made.
>>20942301nigger im saying (You) are replying to obvious zero effort bait.
I CAN'T INTO PIZZA DOUGH!! AHHHHHH!!! WHAT THE FUCK!!!
>>20942309whats the issue? does your stomach prevent you from being able to properly knead it?
I remember making pizza from scratch including the sauce for my retarded ex and she was impressed and then one day I lazily made a poor pizza with pita bread and canned sauce and she was equally impressed and it redpilled me on how woman can't cook anymore
>>20942316No. I'm just too stupid to make it from scratch.
Im making one right now, wish me luck!
>>20940808maybe it didnt work out that good, I was left with a sub par crust and it really was extra extra most pure and virgin olive oil pissed out from zeus himself. or you’re correct, and I was so ashamed of my gas station bought gutter oil I instead begged a homeless women outside of the citgo to have diarrhea into my cast iron pan before making this pizza, in which case, no it wasn’t in fact olive oil. but thats beside the point, because you werent there in my goddamn kitchen to see me gag down the abomination and then post online about how everything is just fine. well absolutely nothing is fine, thanks for noticing…friend.
>>20942326here is my current go to. 300g water 300g flour 1tsp honey 1tsp dry active yeast. mix by wooden spoon in plastic container. leave for 1h at room temp, then 16h in fridge. when taking out it should be very porous and roughly doubled or more in size. if thats not the case your yeast is dead or you immediately fridged it.get your main kneading bowl, 300ml water and pour the mix in there, dissolve by spoon.have dough mixer - dump 700g flour in there and 20-25g salt depending on taste, mix for 10-12min on 1 or 2.no mixer - progressively knead in more and more of that 700g of flour, add salt at some point.after the mix is homogenous enough put a towel over the bowl and let it stand for 30.get the dough out onto your flour dusted surface, knead it into itself for 10min, olive oil your hands if its sticky. if its too sticky to knead use a dough scraper to Quickly loosen it from the surface and wrap onto itself, oil the top surface. place back into bowl.after another 30 back onto surface, divide into six portions and form balls out of them. if you dont have a proper box use an oven tray and plastic wrap it after oiling the balls. the balls ought to have couple fingers space between them, if they converge into a blob after proofing they will completely deflate when taken out.1h at room temp and at least 8 of fridge rise.wahla, tasty dough with a reasonably deep taste profile and a solid gluten network that wont immediately tear after a spring breeze.now comes the hard part - stretching and depositing from shovel onto stone. watch some fucking videos. and N E V E R use a rolling pin, ever.this is the abridged basic version, after the poolish preparation every step has a fuckton of nuance to it and there are literal thousands of hours of video on jewtube about it.https://www.youtube.com/@vitoiacopelli/videospersonally i found this wop to be tolerable and least yappy among his ilk (which isnt saying much).
>>20942319Women hate working. Everyone knows this.
>>20942277Checked. And cool, so New York style pizza needs higher heat. Bubbles in the crust aren't a standard of identity for pizza. Not saying it's bad with or without them, but you can make perfectly good pizza at lower temps.
>>20942368i got'cha fren to be honest i never had great luck with pan pizzas, picrel was my best attempt before going back to NY style. It was just corn oil
>>20942277>The higher the temp the more bubbleskinda but no not really, you need a really well kneaded dough with great gluten development to get bubbles high heat only kinda helps with "oven spring" by inflating the bubbles that are already there but if the heat it too high (likea 800f pizza oven ) it will harden the outer crust before the bubbles can expand
>>20942708Thats about how mine turned out, was half decent by my standards. Just for gigs, im going to try making a ny style using the bottom of my cast iron as a pizza stone. might post later if its done in time.
>>20942249It's 5 minutes of actual effort, half of which is cutting pepperoni.
easy peasy in the cast iron pan. ignore the pan its in in the picture I moved it there to cool off
>>20943897liked and subscribed
>>20942372
I don't get why people obsess over burning the bottom of the pizza crust to the point of buying $3k specialty ovens. A nice properly baked crust over 20-25 minutes is much more enjoyable. Restaurants only use those extreme ovens because they cook in a few minutes since they're mass producing pizza at a fast rate.
>>20944088you are a retard or baiting. the point is to fucking Not burn the bottom while the toppings and corniche get a nice maillard reaction. you quite fucking LITERALLY can not get those fucking flavours with lower temps.
>>20944094Sounds retarded. Enjoy your burnt flatbread, I'll enjoy my nice pizza.
>>20944096
>>20942372Ima keep it a buck. This is way too much to follow. I don't even know how to measure 300g of flour.
>>20944100nigger a chinky digital scale was like 10 bucks when i got it 13ish years ago. i still have not replaced the batteries once.measuring beakers tend to have measurements for sugar flour etc on them.
>>20944088>he posted it again Still mentally ill I see and a pizza oven can be as cheap as 400 or 500 dollars, stop being poor.
>>20944094>get a nice maillard reaction. you quite fucking LITERALLY can not get those fucking flavours with lower temps.you are a fucking imbecile
>>20944165dumb fuck. fucking taste it you inbred cunt. if you can not tell the difference between a salami or mushroom blasted with 375c and one done at 230c you ought to drink sulphuric acid in stead of your next 3l diet coke.
>>20938711no
>>20944100Measuring flour is amateur hour. You add it until the dough is manageable.
Failures:>>20938742>>20938847>>20942277>>20943897>>20944026>>20944848At least edible:>>20938815>>20940291>>20941947There's your answer. Keep in mind this is a biased sample of people who believe they do a good job.
>>20944855(You) are mentally ill. Same as nearly every mass replier.
