Title says it all
>>21087338
>>21087338Use beer instead of water. Makes the dough really good. Don't use a beer that has too much taste.
>>21087344Great looking pie dude!
>>21087344>>21087364At what temp did you bake it, looks very well charred just how I like it? Did you use a pizza stone or steal?
>>21087361No. Gtfo of my thread>>21087364Thanks boss>>21087373550°F. I have a custom stone.
>>21087383>550°FThat makes sense...The char is perfect.My oven's max is 485 and my round pies are not so good. Anyways, cheers man, keep up the good work!
>>21087395Practice brother. It took me 2 years of making, failing, and trying again to get everything right.
Looks like shit cunt.
>>21087433Sure. Post yours, faggot.
>>21087440I don't make pizza. I usually eat real food.
>>21087469Right. You eat microwaved frozen food. You're dismissed.
>>21087433>>21087469I hope you get perma banned, you've been shitting in every thread for no fucking reason.
>>21087428I mean my round pies are not bad but I can't get that char because my oven doesn't go that high, that's my main problem, so I started making "detroit granny style" or whatever.
>>21087515Detroit style's delicious. I'm originally from NYC so it's naturally my go to. But I'll murder a good detroit. It's like an NY style sicilian with a crispier outside.
>>21087395you could just get a steel and a torch. not a faggy one but the midsize one with the tall tanks. It wouldn't take but a minute or two to give that bump you need YOU CAN DO IT>>21087344that's nice
>>21087528Grazie, fren
>>21087344Even for a first attempt this looks really bad. You have a long way to go. Very rough start.
>>21087364>>21087373>>21087395NPCs detected. No way is anyone retarded enough to be impressed by a failed pizza attempt. You people need to get out more and try some real pizza.
>>21087535Uh huh.
>>21087344Very bland and uneven.
>>21087541Post pizza or stfu
>>21087538oh shut the fuck up...I bet you can't even make scrambled eggs
>>21087344>>21087477>>21087522>>21087544My digits are undeniable
>>21087535>>21087544Still nothing?
>>21087538To paraphrase Utah Phillips - in a mass market economy, a revolutionary pizza is any pizza you chose to make yourself. OP's pizza is revolutionary.
>>21087344You did well. Fuck the haters. Keep up the good work!
>>21087344Nyce color man, hard to get that in a home oven. do you work in a kitchen and steal those containers or are just really organized?
No toppings and it's burnt.
>>21087515>my oven doesn't go that highCook it on cleaning mode
>>21087759you don't need high heat for American style pizza 450f is plenty hot, i actually backed down to 425f if you're using fresh mozz and 00 flour then you need higher heat then a home oven can produce
>>21087746looks shit
>>21087734I haven't worked in a kitchen in years. Most of my home kitchen gear is prograde stuff I buy from a restaurant supply outlet though.
How do I brown the edge? It always comes out pale even when the underside and toppings are already burnt
>>21089404Have you tried increasing the cooking temperature?
>>21089404Add just a little sugar, like 1 - 1.5% the total baker's weight of the ingredients. I use agave syrup, but brown sugar will work as well. Do not use white sugar, it will scorch and make the crust bitter.
>>21089404Also, you might be overloading the pizza with toppings and cheese. If you do, the crust will not get a good brown, and as you've noticed, the toppings will cook or even burn first. You need much less cheese than you think. Two handfuls of cheese will do a 16" pizza (the size of my pies, because that's the biggest I can fit in my oven) just fine. Toppings even less.
>>21087344Mighty fine looking pie, I'll take the 2 charred ones on the left
>>21089459Thanks fren
>>21089408Is 500F not enough? I can't go higher>>21089442>>21089447I already use brown sugar for proofing the yeast or do you mean smearing brown sugar syrup on it? I've been doing that with olive oil
>>21089500>smearingNo. Sugar as a component of the dough. It's fine if you use it to bloom the yeast, I do the same. How much you use is important. Since you asked, 500°F is really as low as you can reasonably go and still get a good crust. What are you cooking on? Stone? Steel? How long are you preheating? Do you have an infrared thermometer?
>>21089404i egg wash the perimeter of the crust to help spices stick to it and not burn or are talking about that black crust on a deep dish? that is actually fried cheese
Real quick. Dough recipe, in bakers weights. Total weight is 171% of the flour. This will yield a roughly 1kg dough ball. 585g highest protein bread flour you can source. I use Gold Medal All Trumps. Regular Gold Metal you can find in the store will work. 375ml 110°F water15g salt12ml olive oil10g sugar (not white)5g yeastAdd flour and yeast to bowl of stand mixer. Using paddle, mix.Add together yeast, sugar, 100ml water to bloomSwitch to dough hookWhen yeast has bloomed add together yeast-sugar mixture and remaining waterMix on low until smooth dough ball formsAdd olive oil, mix until incorporatedPeel dough ball off dough hookKnead on medium setting for 12 minutesDivide into dough balls of whatever weight you wantPlace in covered container and refrigerate for 24 hours. Remove from refrigerator at least 6 hours prior to cookingPreheat oven and stone or steel to as high as your oven will go for at least one hour. Two is better. Stretch dough. Make pizzaEat pizza
this kinda needs to be done in a deep dish with lots of oil underneath and you line the top edge edge with a greasy cheese like cheddar, jack or brick cheese and it will melt down and fry where its touching the pan
>>21089608sexo
>>21089608Detroit/Sicilian style is good, I make it too, and I like it. However, NY round style pizza is the best pizza in the world.
>>21089608Too add, that is a very nice looking crust.
>>21089620Absolutely would, good job anon.
>>21089627takes a disturbing amount of oil so i don't usually make because either im using half a bottle of olive oil which gets expensive or im eating uncomfortable levels of sneed oil
>>21089633Czecht
>>21089636When I do sicilian/detroit, I put about 25 ml of oil in the pan. You get thst "deep fried" crust texture without goin' crazy on the oil.
>>21089603this one just came out of the oven tonight.i wasn't quite as autistic with the pepperoni/jalapeno placement but still autistic enough to cut the seedy center out of every jalapeno
>>21090028Not too shabby anon. Pizza is top notch any time.
Somebody post a pizza dammit. I did rounds again last night but I was rushed for time and didn't take any pics.
Fine. This is a pizza from ages ago.
