Yesterday's dough, fresh new thread.
Yes, I'm aware that I could have continued the other thread, but instead I'm adding another cooking thread because two step-by-step, instructional cooking threads are better than one. And I've likely displaced a non-cooking thread from page 10.We begin with thick cut bacon.
Someone in yesterday's thread suggested the pizza could not have been cooked on the bottom. They did not see these holes, nor did I mention I used the bottom rack of the oven.
This dough will be 3X easier to work with after a night in the refrigerator and 25 minutes sitting out.
The bacon is just right.
No holes this time. That's the power of the extra rising and resting; tougher gluten strands.
This looks like some sort of bloody excretion, doesn't it? We'd better have a blessing! lol
I had just enough sauce left. I added EVOO and some herbs to the jar and shook it up and scraped it all out. Wasted nothing.
I've got the last of this whole milk mozz and some gouda to pad it out. Plenty more to choose from if I need though.
And again I don't feel like dirtying my food processor or even my standing grater for this job.
I ended up adding some shredded Parmesan and a couple of string cheeses too.
Please don't break the cheese today, Anon.
Cut the onion a bit thicker this time.
Is this too weird? I feel like getting weird tonight.
>>21669905i keep my dirty cheesegrater in the freezer
Just need to halve the prawns lengthwise. May get fed up and just chop them though.
>>21669916The mozz was far too soft --even fully cold-- grate effectively, but that's a good idea. I really can't afford the freezer space though. I reorganized everything to accommodate a bunch of beef I got on sale.
I'm using an old phone as a camera and I'd set it on a container and it was looking down on this salt and I thought it looked kind of cool.
Why are you cooking in the dark?
>>21669923forgot to mention said cheesgrater is flat so it doesnt take up much space in there
Crumbled on the bacon and placed the shrimp. This doesn't look at all appetizing now because of the hue of the prawns, but that will change with heat and time.
I'll start with the top rack for about 7 minutes.
Four left over. I just couldn't fit them on there without it feeling like too much. What say I open a third thread and make a shrimp appetizer!No, I won't. But I'll make it within this thread. It'll be like a 'mini game'.
Please don't break the cheese.
We've got almost 15 minutes to kill while the pizza cooks. I'll start with garlic cooked in some of the leftover bacon grease.
I'm going to have some medicine to make sure this shrimp and brined olive and bacon 3-cheese pizza "makes sense" in my mouth later. It seems like a strange combination now.
>>21669935>15 minutes (...) while the pizza cooksYOU'LL BREAK THE CHEESE!
Yes, always.
This kitchen smells so good right now, let me tell you.
Adding the main protein of our appetizer now. Reducing heat to medium.
Going to open up this cheap bottle entirely for these four shrimp. No clue when I'll be cooking with white wine again. But it doesn't matter because it will keep in the fridge for this purpose many months.
>>21669941I love how the thinly-sliced garlic curls up when fried. See that one piece on the tail of the northwestmost prawn? I can imagine the exact texture of biting down on it. Garlic is necessary.
Wine in pan.
Wine reduced 'au sec', cold butter added.
Sauce complete.
Your chili-garlic prawns beurre blanc appetizer, anon. Pizza will be up shortly.
Pretty tasty.
It's nearly done. I like it a shade darker.
Close enough really. Everything is fully cooked and the crust is quite crisp sliding around on the pan.
The crust holds up well. Very sturdy.
Have a slice.
>>21669961nicely done
...have two. This has been shrimp bacon olive onion pizza and sauteed shrimp. Thanks for watching.
>>21669965>>21669966>>21669970looks triffic anon. I would hope to make one as good someday
>>21669881nigger
Cheese isn't as broken as yesterday. I'll call this an improvement, Anon. Good job.
>>21669977Why not today?
>>21669969>>21669977Thanks. Anyone can do it. That's what these threads are for. Try for yourself. I seriously just used the recipe on the yeast packet because I was going for a time challenge. It's easy work. The only thing I screwed up was a broken sauce on the shrimp. But everything was tasty.
>>21669961For a crispier crust, reheat a slice or two on a skillet.
>>21670001Sure. With bacon grease.
>>21670011Oil isn't necessary, but sure if you want a toastier result.
>>21669899looks like your mom's under panties after I went to deep
Too much gummy.
I think this works better as cold pizza.
>>21670038this thing looks like vomitwhat the fuck is wrong with you
>>21669966Thanks>>21669951What heat (from 1 to 10) you have your stove running at when you pan fry things?
>>21670049HahahaWhat can I say? I've always enjoyed consuming barf. >>21670056I don't do a lot of pan-frying and I just go by the size of the flame. Maybe 8 until your oil is hot enough, then down to 6 once whatever you're frying is down in the oil. When pan-frying your oil comes up 1/3 to 1/2 the height of the thing you're frying.
Good work, Anon
>>21669931is it enough time for the shrimp to cook thoroughly? wth?
>>2167127415 minutes at 425, with the shrimp sliced thin?OP probably already died of foodborne illness.
>>21670038I would like to give you notes, but you did not ask for any. Instead I will thank you for posting a succulent homecooked pizza thread. I wouldn't ask for a slice, but if you offered me one I would accept and thank you for the hospitality.>>21671274>>21671304>I do not know what temperatures are safe for nor have I ever cooked shrimp which would easily inform me of how quickly shrimp cooks
