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>>22130142
>GREAT FOR SALADS OR COOKING
>FRESH AND NUTRIOUS FLAT LEAF SPINACH
>EXCELLENT SOURCE OF VITAMINS A, C, K, FOLATE & MAGNESIUM
>NO PRESERVATIVES
>GOOD SOURCE OF POTASSIUM

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Thread theme album - Vega by Anberlin
https://youtu.be/KFjJhObxOXI?si=jtWidh1etuRUoDMf

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How you bros feelin tonight?

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Bout 2 1/2 cuppa flower

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Some yeast
Controversial, I know

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The fire rises

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TOUCH OF THE KNIFE
FULLY COLLIDE
SLOWLY ENTER
THE VEGA ERA NOW
FAILING TO SPEAK
WATCHING YOU BREATHE
SLOWLY ENTER
ANON'S PIZZA THREAD NOW

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CHASING
FEELINGS START TO SHAKE
TOO MUCH BUT NOT ENOUGH
NOW
DROWN

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Gonna use alot of butter for the dough this time. Wanna try out a buttercrust
>2.5c flour
>250 ml water
>some yeast, just eyeballed it, looked like 1tbps of live yeast, idk the grams
>half a table spoon of salt, a dash of sugar
>half a stick of butter

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I love pizza

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Spoiler alert the butter was a great idea the dough was very rich

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>Woosh woosh

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>WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH

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>>22130174
>not letting your dough rest for 2 weeks minimum
ngmi

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Kneeding dough is so much fun

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Album change - Nevertake by Anberlin forma de no Stephen
https://youtu.be/3UC4dgEKXSI?si=SbVPSnGvwtiTIT97

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Sometimes I slap my dough around a bit
It's okay because she likes it and if she doesn't it was her fault and she was asking for it

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Look at that yummy sexy dough

>>22130201
Very segsy

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>that's a good dough

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>POV: you are dough

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Gonna let her rest for about 45m - 1h
Gonna give another kneed in about 15m
I've been told before that does nothing, but I don't care I'm gonna do it anyway
Any excuse to get my hands on this tight, soft, nubile dough...

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Sssshhhhhhhhh
She's sleeping

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>POV: you are resting dough

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Toppings time

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L-LEWD GARLIC...
*GULP*

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Diced onion, bell pepper, and garlic as aromatics

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>I'm so fucked up

>>22130213
>colby jack
Nice

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No seasoning on the spinach, this is a bit of cornmeal to absorb whatever leftover water may still be innit after squeezing it out

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>>22130225
For cheese, we've got a main base of provolone (I thought it was mozzerella, OOPS!) and we're adding a bit of colby jack and havarti to try and add some complexity to the cheese taste. The havarti specifically should add a little zing or sharpness, much like cheddar, which I also would have added had I had any this time
My normal is mozz topped with cheddar

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>POV: you are cheese

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>>22130231
Sauce tastes fine
Making my own would require buying fresh tomatos often, which I do not do because I do not particularly care for tomatos

I used about half of that provolone and about 1/4th of each block of the other two. Didn't overdo it on the cheese this time

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Chimken breast

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Seasoned lightly with vegeta, rosemary, and some olive oil

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Lastly, some more butter with chunky italian seasoning and garlic

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Total toppers
>sauce (shitty grim store-bought sauce because I'm a poser)
>pepperoni (see above)
>onion
>garlic
>bell pepper
>chicken
>cheese
Simple as

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Look at that beautiful rise

I've never made pizza with chicken topping.
Seems like it'd result in lame texture and flavor.
Something like thinly sliced chicken kebab might work I guess.

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Album change - Forever Now by Switchfoot
https://youtu.be/CSzk_d3ZWZA?si=baicRLX3M7rAyK5Z

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>>22130256
They tasted good and were nice
But you do what you want with your pizza anon!

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We put the dough on the pidzer tray

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>WHEN EVERYTHING FELL TO PIECES
>I WAS LOOKING TO FIND A REASON FOR THE PAIN
>AND YOU SAID, "EVERYTHING HAS A SEASON
>WHY DOES IT HAVE TO HAVE A MEANING ANYWAY?"
>BUT I STILL CAN'T ACCEPT THAT WE
>WERE MEANT TO FALL AWAY
>FADE AWAY (FADE AWAY)
>ALL MY DAYS TURN BACK TO NIGHT
>DUST TO DUST (DUST TO DUST)
>BUT I DON'T WANT OUR LOVE TO DIE
>OF NATURAL CAUSES
>OH, HONEY, WE'VE SPENT ALL OUR LIVES
>BRACING FOR ONE MORE QUAKE ON THE FAULT-LINE
>OH, LATELY, FEELS LIKE I'VE GONE BLIND
>WAITING TO HEAR YOUR VOICE ON THE PHONE LINE
>OH, BUT I STILL CAN'T BELIEVE THAT WE
>WERE BORN TO LEAVE THIS WAY
>FADE AWAY (FADE AWAY, FADE AWAY)
>NOTHING THAT I TRUST SURVIVES
>DUST TO DUST (DUST TO DUST)
>BUT I DON'T WANT OUR LOVE DIE
>OF NATURAL CAUSES
>OF NATURAL CAUSES
>(ON AND ON, THE FUTURE'S CALLING)
>OF NATURAL CAUSES
>(ON AND ON, THE RAIN KEEPS FALLING)
>AND SHE SAID, "EVERYBODY FALLS APART
>LIFE IS WHAT WE LEAVE BEHIND"
>AND SHE SAID, "EVERYBODY FALLS APART
>IT'S JUST NATURE'S LAWS"
>MAYBE ONLY LOVE SURVIVES
>THESE NATURAL CAUSES
>FADE AWAY (FADE AWAY)
>NOTHING THAT I HOLD IS MINE
>FROM DUST TO DUST (DUST TO DUST)
>LOVE AND ONLY LOVE SURVIVES
>THESE NATURAL CAUSES

Interesting gimmick with the animated .gifs. You're doing a lot of things that I would consider wrong, but I hope you like it when it's done.

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>>22130267
>gimmick
First time in one of my threads, anon?
What do you think is wrong with my pizza?

>>22130261
Yeah one of the best pizzas I ever had was chicken and broccoli pizza with a white sauce. I think it had roasted garlic and maybe tarragon. I can't remember what cheese they used but it fantastic. The broccoli was a big surprise, it was charred and sweet

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The extra butter with the chunky italian seasoning goes on the dough and the crust. But it's all gonna melt down off the crust into the base anyways

>>22130274
Make it stuffed crust

Im so hungry

>>22130271
if you put butter into microwave for a while it'll turn liquid and be easier to smear on a pizza

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>>22130272
Can't go wrong with chicken and broccoli
It's a beautiful life
It's a beautiful life
Ain't it bitter and sweet
It's a beautiful life
It's a beautiful life
I'm still learning to breathe
I don't have what I want
But I have what I need

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>>22130275
I considered that, but Idk how to make it that gooey type cheese like from pizza hut when I was a kid. The couple times I tried it it ended up not really right. It just ended up having a large air pocket with some melted cheese on the bottom

>>22130267
I've made pizzas from tortillas, self-raising flour doughs, baguettes, puff pastry sheets... They all turn out fine.
Any pizza is better than no pizza.

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>>22130276
Yeah, I shouldve done that, but I am a silly little guy just here making silly little threads
Such high concepts are above me

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>>22130281
Very true anon
Pizza is good and yummy

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Spinach. On.

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Aromatics. On.

>>22130271
Yes, it is my first time in one of your threads. What's wrong?
1. You shouldn't need to knead the dough after it comes out of the mixer.
2. You didn't let the dough rise for nearly long enough. I'm assuming you're posting as you go along.
3. You used a jarred pizza sauce. It would have been better to spend the money on a nice can of tomatoes and make your own sauce while the pizza was rising.
4. Your pizza pan will heat up in the oven before the crust, which will likely lead to the crust being underdone.
>>22130277
This is a great job of stretching the dough all the way to the edge.
>>22130281
Yes, any pizza is better than no pizza, which is why I hope his turns out good. My philosophy is that if you're going to go through the effort to make the dough, which is the most time and labor-intensive, you should put the effort into the other steps.

>>22130154
why are you using a whole cup of yeast?

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Chicken. On.

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>>22130289
The yeast is that little piece at the bottom. The rest is water and flour to mix with it to let it rise a bit
>>22130290
I did that once. Didn't turn out how I imagined it would
>>22130288
Nothing's wrong, it's just that I've made many threads with many gifs over the past couple years. Good to meet you!
>1
I like kneeding dough
>2
It rose enough
I made this pizza last week. How long do you usually let pizza dough rise? Do you use yeast at all?
>3
Fair enough. I have no defense for this beyond never doing it before and not having fresh or canned tomatos
>4
What should I be baking it on? I don't have a pizza oven

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Bocc. On.

WAKE UP MR. CROW

>>22130297
oh ok

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>>22130294
Anon the heat of the pizza cooks the chicken...

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I fvckin love cheese so much bros

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Pepperoni. On.

>>22130297
>2
I let it for around two hours, but that's dependent on the temperature in my house and the texture I'm looking for.
>4
You can use a pizza peel, or the back of a sheet tray, to place it on a preheated pizza stone or pizza steel in your regular oven. If you don't want to buy one of those, you can get a big tile from a local flooring store and wash it, but this pizza might be too big for that.

>>22130301
nta
Wouldn't the chicken being raw make the crust doggy?

>>22130306
I only ever put precooked chicken on pizza.
Even at pizza chains they use buffalo chicken, satay chicken, roast chicken. It's never raw.
I guess it's ok if it's breast meat in small pieces and you cook it for at least 18-20 minutes but yeah it might be a bit soggy

>>22130306
>nta
why are redditors spamming this on 4chan for years now?

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>>22130306
It was not soggy but I can understand your concern
If anything the boiled spinach would make it more soggy (it doesn't)
>>22130305
I'll look into a pizza stone perchance

Last steps
A bit of dried parsley on top, then some olive oil

>>22130304
Absolutely ruined, holy shit

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I dare you to tell me this doesn't look delicious
I could eat this raw. Chicken and all.

>>22130311
Id probably remove the chicken from the equation and have a perfectly cromulent pizza

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>>22130310
Problem?

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>.gif
OP what year did you fall out of?

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>>22130313
Fair enough
The chicken is quite superfluous
But I like it

Oven for 400 minutes at 10°f, then 350 minutes for another 25°f or so.

>>22130314
>I want my pizza to be covered in grease and liquid smoke
Just vile dude, worst meat ever, I'm out

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>>22130316
Kek
My phone can easily make gifs
Can't easily make webms, else I would
>inb4 someone posts an app that does exactly that

Close up

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>>22130320
I cannot imagine being filtered by pepperoni, of all toppings to be on pizza
But you do you, I guess. I'm not here to judge!

Pizza's done!

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Well done!

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That's what we call foodkino...

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We eat these

>>22130328
Looks great, how was the butter crust?

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Topped with some grated parm
Technically making this a four cheese pizza!

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>>22130329
>crust looks weak
Opinions can be wrong?
>>22130331
It was very good. Felt very rich, idk how else to describe it. Felt buttery and fluffy
Best shot I got of the crust here

>>22130322
Looking great

>inb4 someone posts an app that does exactly that
Yeah ffmpeg from termux but that's too much fucking around.
I would use AI.
I just asked Grok if it can convert mp4 to webm without audio to post on 4chan and it said
"Sure, upload the mp4 and I'll convert it for you"

>>22130320
you just made me realize why my last bbq sauce tasted wrong. i forgot to add the liquid smoke into it

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And eated with little mozz balls cause you gotta have the mozz
Thanks for coming to my pizza thread anons
Hope you enjoyed your time even if some of my methods and choices were controversial
I can tell you that I really really liked this pizza and it tasted really really good, especially because I made it myself and with love
I hope all of your future pizzas are good and fill your bellies and hearts
I have spoken

>>22130340
jeez, now i understand why you have hamfists

yeah def leave a pizza dough in the fridge for 2-3 days before making pizza

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>>22130337
>days
This sounds like a meme, no offense. That other anon said 2 hours, which seems more reasonable to me. Most things I make that involve dough rest for between 1-3h depending on what it is. Letting dough rest for days feels, idk, pretentious. I'm not going to immediately discount it, but I also don't believe it will make that big of a deal overall. Why not let i rest for a month at that point? I guess I can understand if you're not using yeast at all?
Ice cream

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Congratulations! You've unlocked the secret bread DLC

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>not making sourdough

>>22130348
how many hundreds of pounds do you weigh?

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>6+ cups flour
>800ml water
>1 small spoon sugar
>4 small spoons salt
>yeast

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>>22130357
Bout 260 idk lol

>>22130360
based 26000 pound patriot

>>22130360
time to go keto

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Let it rise for half an hour, then folded it a few times. Then rose again and folded again and rose again
>inb4 YOU DIDN'T LET YOUR DOUGH RISE FOR 8 WEEKS TRASH THREAD KYS YOURSELF RRREEEEEEEEEEEEEE
bread tastes good

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Post fold, before final rise

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Look at that fat fucking dough
Weighs almost as much as me

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How would you rate this DLC compared to the base game?

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cut in half and press with fingers

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Roll and tuck the sides so it fits in the pan

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Into the pans to rise for another 20m

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>>22130367

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>>22130374
Wasnt dense nor shitty. Tasted good and and had a good texture. I appreciate you trying to be informative but there is no need to be rude when you didn't even taste my pizza

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Rised, scored, sesame on one crack, poppy on the others

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Oven for idk how long until it's done

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Wallah
Bread

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I forgot to take pictures after they were sliced though sorry

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This is the best I have from the second day when I remembered
I wouldve liked for it to have been more airy, but the inside was desu these were the end pieces
Was fluffy and tasted good

>>22130385
Omg I bet it smells so good

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Breakfast
Creamcheese on homemade bread with turkey breast slices and mozzeralla
And some Nutella on the third
Ten million hundreds of pounds btw
Okay I'm done posting for now

>>22130379
We don't have to taste it to see your pictures and how it was made. Anybody with much experience making pizza crust or bread knows how it tastes and that it could have been a lot better.

>>22130390
>there's only one way to make pizza dough

>>22130386
I guess the airiness could be increased by using less dough per container and do several gluten forming folds over several hours.

>>22130391
What?

>>22130393
You're saying I made the dough wrong
There are many different kinds of pizzas and not all of them have the same dough
You are using your subjective opinion to make a statement of fact that some doughs are better than others. What you like is your taste, not the truth
>inb4 why are you so defensive
Why are so so bothered?

>>22130399
>friendly advice

>>22130394
>There are many different kinds of pizzas and not all of them have the same dough
Yeah... I know. I never came anywhere close to implying that only one type of pizza dough is good or correct. The fact that there are many ways to make good pizza dough does not imply that there aren't any suboptimal ways to make it. I'm not saying your pizza was bad, I bet it was pretty good, but it definitely could have been better. If you have no interest in growing your skills as a cook then congratulations I guess. Don't expect everyone here to kiss your ass for it though.
Do whatever you want dude, I'm just echoing what the other guy is saying. If you're gonna put in 75% of the effort that it takes to make a good pizza dough, it's a shame to stop short and not put in the last 25%.

>>22130403
Well I was gonna watch those videos and consider doing it next time
There's no need for all this hostility
It's unbecoming of the board

>>22130407
>hostility
You're being sensitive and defensive and reading too far into things. Nobody is really being hostile, but I'll leave you and your thread alone now.

>>22130424
See you next time anon <3

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>>22130385
Very nice
>sesame on one crack, poppy on the others
If you can find Kalonji (Nigella seeds) give those a try one day.
They got a nice onion and herbal flavour, a little sweet when toasted and they go very well with sesame.
You'll often see them on Turkish bread and sometimes on Naan
I use them in all my breads now. Even on pizza crusts

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>>22130461
That looks really pretty with both
They look like a bigger version of salt and pepper
I'm sure it tastes great too
I'd like to put some on spanakopita or something similar

>>22130294
The acid from the tomatoes cooke the chicken, anon

SUPER
COMF
ANON is back!

Very nice!

>>22130348
That anon is memeing you. For the best pizza dough, prepare it before bed, refrigerate over night, warm up a few hours before you plan to assemble

>>22130479
>memeing you

is that newspeak for being a spastic retard?

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>>22130479
Get a pizza stone as well, anon. They're like $50 for a decent set on Amazon and they'll upgrade your crust game significantly.

>>22130481
>>22130308
I can't wait for summer to be over so you newfags can fuck off

>>22130485
Any one you specifically recommend other than the image you posted?
Looks neat

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>>22130472
Helo my comfy friend

>>22130487
Same but the spastic retard is a resident on the board. Yet never posts anything.

>>22130492
Any as long as it's made of cordierite. Get at least a 16" or you'll be making tiny pizzas. Unlike cast iron, you cannot clean these with soap and water. Just a heads up if that's a deal breaker for you.

>>22130485
I never understood the pizza stone thing
I used one in the past, it wasnt that convenient and didnt improve crust much.
Using a typical metal baking tray is easier and its metal, it conducts the ovens heat just fine to the dough sitting on top of it.

Maybe its intended to work if you use high oven temps where the stone is left in the oven in that heat and use a pizza shovel to get it in and our only keeping it there for like 3 mins
I use like 300c oven and keep the pizza in for like 10min, the crust is fine.

>>22130500
>Maybe its intended to work if you use high oven temps where the stone is left in the oven in that heat and use a pizza shovel to get it in and our only keeping it there for like 3 mins
Yes that's how you're supposed to use them
>I use like 300c oven and keep the pizza in for like 10min, the crust is fine.
The crust is fine but after 10 mins the cheese has split and turned into oil and rubber. The stone helps the crust cook through fast enough that the cheese melts and stays gooey

>>22130498
How can it clean it though?

>>22130142
I can already tell based on the spinach that you are trying to make shitty Italian meme poverty pizza

>>22130149
You are so painfully desperate for friends

>>22130363
Of course he watches anime which is why he is alone. This is a skitzo thread with mostly OP talking to himself.

>>22130389
>Okay I'm done posting for now
I wish you would never post again. Your threads are very sad and desperate.

>>22131389
*schizo
ESL retard.

>>22131387
>>22131389
>>22131391
I enjoy OP and his threads, and I don’t appreciate you trying to make yourself feel something by demeaning someone else

>>22130204
Obscene

>>22131463
You are not entitled to kindness.

>>22130332
Thought those breast pieces needed cooking before adding or they'll get too wet and mush the crust and not get done right.

>>22130495
>>22130472
That's a proper thread right here.

>>22130485
>pizza stone
no, no, no.
pizza screen, anon.

>>22131493
you're not entitle to my universe, but i allow you in it because i'm a nice guy.

>>22131684
Make you're own thread then.

>>22131493
Yeah, and?

your hands look like hot dogs you fat sack of shit

>>22130340
I hope you see this post. Great thread! You put so much work and detail into this. And the za looks delicious.

>>22133083
Thanks anon <3

>>22130332
I like the duality of layers in this a lot. Nice work man