Post pizza's that you made.
>>22195381
I can post pizza's that I ate? does that count???
I made school pizza lol
>>22195381>pizza's>pizza isIt's just 'pizzas'. There's no apostrophe. Why are people so stupid to put that on normal words where it doesn't make sense???
>>22195422Hey, you did it too. PIZZAS. Does it look strange without a possessive apostrophe? You need to go back to second grade, dumbfuck.
>>22195491somet'imes f'or fu'n, but d'ifferently
>>22195491The apostrophe signals that letters are being hidden. There could be a whole word concealed behind that apostrophe, doesn't that bring a sense of wonder to you're heart or are you dead inside?
>>22195545>you'reI don't know if you're doing that on purpose as a joke or you really don't know any better. No, there'd be no 'hidden' letters in a fuckup like *pizza's*. Just stupidity.
>>22195545You're means "belonging to you". How are you criticising others' use of the apostrophe if you don't know that?
Soppressata
>>22195381Here's one that I did with a "mac and cheese"-labeled blend of shredded cheese.
>>22195381I don't take pictures of my food but I made a really good one today.>dough proofing in fridge for 48 hours>add sauce and par bake for a couple minutes>add a bunch of parmesan on sauce then cheese and toppings>add more parmesan after cooking
>>22195565No. It means 'you are'.
>>22195381I'm too much of a pussy to make homemade pizza, pizza steels are fairly expensive and I worry that I'll buy it and it's going to be a fail anyway and it's gonna be a waste. I don't like grandma style pizza either so...
>>22195724I am heart?
>>22195763No.
>>22195761I use a stainless mesh screen. If you parbake it >>22195651it comes out just as good for much less effort and complexity.
>>22195772I also have a steel btw.
>>22195736>>22195752Based Tony's enjoyer, best $3 frozen pizza.
>>22195752low key nazi symbol
>>22195772Explain your parbaking process. I have an idea, but I'd like to know more.
Haven't made any in a while because it rapes my energy bill in this heat, but here's the last one I made.
>>22195876puke
>>22195876The top isn't very impressive looking but I'm pretty proud of the bottom.
>>22195877Babby can't handle a little cheese grease? Here, I'll get you a napkin to dab it off ya friggin autistic.
>>22195772>it comes out just as goodNo it really doesn't. But I guess you can just insist it does and cop out by saying you "don't have pics."
>>22195883Sorry guys, forgot my pic
>>22195876would
>>22195911...not
>>22195911Finally someone recognizes my greatness.>>22195913YOU BASTARD
>>22195826This nigga never had a Red Baron
>>22195976Thank God.
>>22195876Imagine if making one pizza broke the bank. You're poor and pathetic. I bet you never turn on the a/c if you even have any, you fucking brown bitch
>>22195876Could use a bit more Mozzarella, still this looks v. Yummy and New Yorky
>>22195982pizza time baby
Using refined white flour is cheating, nutritionally retarded, and culinarily boring simplistic flavor profile.Make a whole grain sourdough pizza with fresh herbs in a cast iron and then I'll respect your pizzamaking.
>>22196000post your whole grain sourdough pizza with fresh herbs in a cast iron that you made
>>22195982>Imagine if making one pizza broke the bankIf I make dough, I'm making pizza for a week straight.>You're poor and patheticThis is true.>you fucking brown bitchThis is not; I'm as pale as the driven snow, Hitler's top guy.>>22195983It's Chicago thin crust ackshually.
>>22195381are you gonna post this abomination in the NFL thread again tonight pussy?
>>22196066>chiraq PizzaOh that sucksCracker Crustes are lameYou should make a plain New York one nextI
>>22196076I do try New York style sometimes but I haven't gotten the stretching down quite yet so it ends up too thick. It's just a lot more effort than thin crust and I dunno if the reward is worth it. Maybe it will be once I get good.
>>22196012Rest assured the appearance is glorious and noble, but its unseen nutritional depth and flavor complexity remains its essential value.
>>22196080Try Way Too Hard: The Photo
>>22196000>nutritionally retardedCommon pizzamaking uses sugar in both dough and sauce.Dont do that.And use whole grain flour instead of refined white flour.Pizza suddenly becomes good for you truly, supplying real nutrition.Sourdough it, add rye and whatnot, and pizza becomes a superfood.Ideally, pizza = superfood.Not bastard junkfood.
>>22196235ha ha I posted it again. it wasn't funny the first time dickwad.
>>22196128I'm flattered but it wasn't that hard anon. Go to r/pizza or pizzamaking.com if you want to see tryhard.
Here’s one at random. Probably not my best
>>22196343probably your worst tbqh
>>22196358That stings desu ne
>>22196241Parmesan on pizza is an affront to god.
>>22195550>Pizzapies>Pizza’sSimple
>>22196443A red pie with just parm on top is good.A pedant will argue that "it's not pizza" though.
>>22196068Only because you asked
>>22195891The only benefit of a steel is that it cooks the bottom faster. The blackened bottom is a negative side effect not a positive one.
>>22195842Just bake the dough a little bit on the screen before you add the cheese so the crust gets extra cooking time. I also turn the heat down a little bit (to 480F) compared to cooking with a steel and cook it longer overall.
Just a midweek pizza to use up some leftover ham. I added olives, onions, red peppers, jalapenos, sun-dried tomato and grilled eggplant. I also added some crushed pineapple which I didn't think would work, but it totally did.Nice and crispy 8.5/10
Shrooms and onions with roasted garlic sauce
postin here cuz its the only pizza thread up atmwent to the hut tonight on a whim when out doing an errandvery comfy dine-in experience, noticed they had a combo for a personal pan+wings+drink for like $11.50 after tax or whatever it came to, enjoyed it all and wished i had ordered bread sticks as well but its better for my waistline if i dont get themsimply too hot inside and outside right now to be baking pizzas.... there's no AC to bring temps down and it was 90 indoors today. craving homemade pizzas again though, as soon as winter's here
>>22196617do you add the garlic sauce after baking it, or before?when i add garlic i always add it after now, like basting the crust with a garlic/parmesan/parsley mix. when i baked it with that on before, it just burned the garlic and i felt bad:(
>>22196594>cheese on top of ingredientsOh shit nigger wtf are you doing
Bros I pussied out and ordered takeout pizza forgive me
>>22196657Post receipt and the sorry state of your jeetza when you get it.
>>22196650nta but the best pizza I ever made was a holy shiitake clone with a garlic olive oil base and aoli on top after baking
>>22195550>I don't know if you're doing that on purpose as a jokethen you're severely autistic. being autistic isn't a bad thing necessarily, but being autistic AND combative is a combination nobody likes to be around
>>22195411ravioli cheesy crust?
>>22195794damn that looks great>>22195766overcooked>>22195606undercooked>>22196076the occassioal cracker crust is ok, though it really just serves to remind me, no matter how much i enjoy it, that good bread, light airy with a crisp snap is utterly superior
>>22195429I've made it too. There's something kinda fucked up about putting non-school standard toppings on it. Like mushrooms and olives, or bacon and spinach. It's taboo and dirty and it rocks.
>>22196574You want the bottom to cook as fast as possible albeit before the cheese splits. Five minutes in the oven, no parbake. It's a nice cope if you're too broke to afford a steel but don't pretend it's anywhere near as good.
Why are everyone's pizzas so perfectly circular? Mine always come out oval or oblong.
>>22196895Because these so called pizza bakers are posers.
>>22196895Maybe not stretching the dough evenly?I'm just guessing, but when I was a kid my mom made pizza often, baked on this ceramic plate, and they always came out in a proper circle. She wasn't a pro by any means either, more of a "my version" or the "new recipe" type of cook.She had her disasters, pizza was never one of them.Point is, if she got it, you can to. You're just missing something.
>>22196860I will concede if it's nothing but cheese then a steel is worth using but I generally make pepperoni or mushroom in which case cheese splitting is just not going to happen in the time it takes the crust to cook on a screen.
>>22196973Also I like the top of the pizza cooked to the point that if I was using a steel at the proper temperature the crust will be overcooked from the bottom. The only way to get around that would be to put it on the steel before it's properly preheated, which adds complexity and mess that can be avoided by just par baking with a screen.
>>22196973>>22196976Just use the broiler then. It shouldn't take more than 5-6 minutes to cook a pizza if your oven goes to 550F and the bottom won't be too done at that point.
Just some cheese
I also mada da mini margerita
>>22196996>>22197191these were made in a regular oven? how? how long did you heat the oven for, was there any other metal/heat mass inside at the same time as the pizza? they look really good for a homemade pizza
>>22197382The second one you quoted was definitely made in a pizza oven, but I'm the first anon. >how long did you heat the oven for45 minutes to an hour.>was there any other metal/heat mass inside at the same time as the pizza?Yes just a regular 3/8in thick pizza steel.The other keys to getting good browning are to ferment your dough for a long time (at least 24 hours in the fridge for me but it peaks at 3-4 days) and use decent quality flour (I use King Arthur).
>>22197552Oh I forgot another key: after you slice your 'za and it relaxes for a few minutes, throw the individual slices back into the oven for 30 seconds to a minute. That really seals the deal.
PissaladièreVery crunchy
>>22197588
>>22197662puke
>>22197552What's your dough recipe?
>>2219769965% hydration, .4% instant dry yeast, 3% salt. But you can get good results even with some random Google recipe. It's the technique that matters most.
>>22197191fuckin beautiful
>>22197722i think, once youve got some basics down, its figuring out the fermenting times (room vs cold) in proportion to yeast and knowing when youre planning on cooking.
>>22197813That and the handling of the dough. Proper shaping is crucial at every stage.
>>22196650For that one it's the white sauce on the pizza, so it's the first thing on the crust. I used a couple bulbs of roasted garlic mixed with half and half and some dry italian herbs, salt, and pepper. I've also done pizzas with just a thick smear of garlic confit on the crust under another sauce and that's been pretty good, and whole roasted/confit cloves of garlic is a good topping, though I usually put them under the cheese to keep them from getting charred.Yeah, garlic burns pretty easy at pizza temperatures, so having an oil or sauce or something to add after the bake is often the way to go, or incorporate it into the lower layers of the pizza so it doesn't dry out and turn into charcoal
First try. Horribly mishapen and stuck to the pizza peel because i didn't use enough flour. Tasted pretty good though
>>22197945eeewww
I fixed the error in the OP and now we can use a less embarrassing thread to post our pizzas. Abandon thread.>>22198016>>22198016>>22198016>>22198016
