Pay no mind to the spanikopita. Was leftover from gyro night, had to use it up. Crust got a li'l overbaked because pizza temp.
>>22114351What kind of mozz is that? It reminds me of school pizza cheese
>>22114359Regular old low moisture whole milk mozz
The only edible homemade pizza posted here in the last 6 years btw. Would eat, wouldn’t complain. gj
If the bottom crust is crispy then that looks really good, and if not it's still decent probably. Yeah queue me up for a slice, hoss.
>>22114351>made>pizza box clearly visiblewho are you trying to fool bud
>>22114462did you shred it yourself?
>>22114719ayo hol up fr fr… no cap? op exposed in 4k?
>>22114719Here we go again. Yes, retard, I made it. I have posted tons of pizzas that I have made on /ck/. I'm originally from NY, but left there goin' on a decade ago now. I buy the boxes on amazon to make it like a piece of home. I also buy the 9" round tins to make baked pastas. Picrel, the dough spread in the sicilian pan. >>22114724Of course I did. You can't use preshredded, the cellulose they use to prevent sticking also prevents a good melt. >>22114697I appreciate it anon.
>>22114697Here's a dif pie. >>22114719Yawn. Here's another pie I made. In a box.
>>22114719And here it is before I baked it, boxed it, and sliced it. Now do everyone a favor and KYS.
>>22114872That is some damn nice lookin Pizza. Congrats. What is your dough recipe?
>>22114916For sicilian it'sFlour - 575gWater - 390mlSalt - 15gOil - 12gSugar - 6gYeast - 5gThat'll yield one sicilian dough good for a thick 16x16" pie, or a medium thickness 18x18" pie. This dough recipe won't work well for a regular round NY style pie. Picrel is a round pie I made.
>>22114351>>22115060>all that oilgrim
>>22114865>I buy the boxes on amazon to make it like a piece of homeThrow us a pic of your collection and I will judge it on the cringe:impressive scale.
