RedMoses
kiwifarms.net
- Joined
- Sep 29, 2023
ive had pizza for the last few nights in a row im unsure if I should eat more za tonight or not.
The Official Pizza Thread - Discuss all pizza here
- Thread starter Trombonista
- Start date
- Joined
- Jul 13, 2023
The Jewish moderator starts the Pizza thread. This is too perfect.
The Crazy Bread is the only good thing to come out of Little Caesars
- Joined
- Jun 13, 2020
I might be a retarded, but mixing pizza dough takes me about 90 seconds by hand. Once it's mixed, I let it ferment for 36 hours.
I have heard you're supposed to mix it more, but I have no idea why.
It's a Kitchenaid conspiracy.
- Joined
- May 29, 2018
I usually reheat leftover pizza in my toaster oven with a bit of boiling water in a small oven-safe bowl at the bottom row, the steam helps soften the crust up a bit. I've also heard that you can do it on a fry pan with a small amount of oil but I've never tested that.
>no Pannuci's Pizzapaperwork's top 5 movie pizzas
numba 5!
Iron Man pizza, looks pretty good.
View attachment 5613094
#4
Sal's famous
View attachment 5613093
Ⅲ
Hit the Hut®
View attachment 5613095
Na-na-na-na-na-na Ninja Turtlez in NYC
View attachment 5613096
AND at NUMER ONE
Hydrate level four please!
View attachment 5613097
worst movie pizza:
COME ON
- Joined
- Sep 3, 2023
strong contender but not a movie. also; disqualified due to being a cartoon.
- Joined
- Dec 28, 2014
If you're intending to use it the same day, you should knead it more (and use more yeast). I generally do the no-knead with a long cold rise in the fridge and a small amount of yeast. It's just a lot better that way.
- Joined
- Jun 13, 2020
Oh, I use yeast and warm water. As far as I can tell, I make it normally, I just skip the "now knead it for an hour," or whatever step. I knead for about one minute.
- Joined
- Dec 28, 2014
IMO this is the way to go if you have the time. Let the yeast do the work.
- Joined
- Aug 20, 2022
- Joined
- May 29, 2018
A friend of mine recently stopped by my humble, filthy hovel and asked me what kind of flour I use in my pizza dough. I told him I use bread flour in my dough and he said that I should consider using “00” flour if I could find it.
I managed to find a 00 flour at my local Kroger-owned market but I’m still not sold on it, at worst I’ll give it to said friend.
Oh, and I recently found a two-pack of personal-sized Chicago style deep dish pizzas by Uno Pizzeria at another Kroger-owned market in my area. I liked them (God have mercy on my immortal soul) but they seemed to be there for a single day before disappearing. It may be because they were sold in the deli department since I can’t imaging them selling that quickly. I cooked each pizza on different days and they both managed to break near the center and drip their contents onto the bottom of my oven. Next time I’ll just give the whole “Bake directly on center rack” nonsense the finger and use a foil-lined baking sheet sprayed with a bit of oil. Outside of that they were really tasty.
I managed to find a 00 flour at my local Kroger-owned market but I’m still not sold on it, at worst I’ll give it to said friend.
Oh, and I recently found a two-pack of personal-sized Chicago style deep dish pizzas by Uno Pizzeria at another Kroger-owned market in my area. I liked them (God have mercy on my immortal soul) but they seemed to be there for a single day before disappearing. It may be because they were sold in the deli department since I can’t imaging them selling that quickly. I cooked each pizza on different days and they both managed to break near the center and drip their contents onto the bottom of my oven. Next time I’ll just give the whole “Bake directly on center rack” nonsense the finger and use a foil-lined baking sheet sprayed with a bit of oil. Outside of that they were really tasty.
anti SJW
kiwifarms.net
- Joined
- Dec 26, 2016
- Joined
- May 29, 2018
Papa Johns has been putting out a new stuffed crust pizza called the "Cheesy Calzone" Epic Stuffed Crust pizza, it's basically their standard stuffed crust with the addition of a ring of garlic-herbed ricotta cheese.
It's not that good, you can barely taste the ricotta.
It's not that good, you can barely taste the ricotta.
This looks like the kind of pizza you'd find at a Japanese pizzeria, they tend to put weird toppings on their pizzas.
- Joined
- Jun 20, 2021
I wanna take this up a notch and troll people with something else stupid that looks like its from a 1950s cookbook. Like green bean casserole pizza. Thats a real stupidfood like viral-on-tiktok idea and Id feel a bit stupid and bad about wasting food but also even though I kinda hate green bean casserole I think it could end up looking like that and could be good. Put like some alfredo sauce white base thinned with that cream of mushroom, put the green beans on there and top it with like maybe parmesan or asiago shredded, and fried onion strips. Hell you might could even put something with a lot of msg or umami flavor on it like anchovies, the same way people use like fish sauce in sauces or soy sauce as a topping, or even double up on mushrooms and maybe spinach.
I was contemplating this all as I was brushing my teeth and getting ready for bed, and now I have a bunch of ideas for just stupid ass pizza. Like pizza with potatoes on it, I feel like Ive seen or heard of that, if not mashed, then scalloped.
- Joined
- Feb 3, 2013
- Joined
- Dec 28, 2014
Jihad on that. Death to that. We need to nuke whatever subhumans did that and then put "Americana" on it.
- Joined
- Aug 28, 2019
How I've been making pizza crust the last several times adapted from this.
Mix 3/4 cup water with sugar, a little molasses, and a generous amount of yeast, proof in the oven briefly. Add some olive oil, 2 cups of generic all-purpose flour, any source of salt, garlic granulated/powdered, rosemary, red pepper flakes, whatever. I add some breadcrumbs or cornmeal right into the dough, and then proof the dough in the oven. Add more flour, crumbs, etc. if it's too moist. I bake it directly on an oiled rectangular aluminum baking sheet, with holes poked in the middle and all toppings added for about 12m at 425°F.
For toppings today I'm doing buffalo chicken, jalapeños, and mushrooms with BBQ sauce. I would use regular tomato sauce with different toppings. Regardless of the toppings, I sauté all of the ingredients together and add some sauce to stop browning, then spread the contents on the crust. Less sauce is needed that way.
I want to try adding some rice flour to dough but I misplaced it.
I'd try fermenting the dough instead of letting it rise for 30-60m in the oven but I'm lazy. I saw a guy on YouTube and he ferments dough for like a week in the fridge.
Mix 3/4 cup water with sugar, a little molasses, and a generous amount of yeast, proof in the oven briefly. Add some olive oil, 2 cups of generic all-purpose flour, any source of salt, garlic granulated/powdered, rosemary, red pepper flakes, whatever. I add some breadcrumbs or cornmeal right into the dough, and then proof the dough in the oven. Add more flour, crumbs, etc. if it's too moist. I bake it directly on an oiled rectangular aluminum baking sheet, with holes poked in the middle and all toppings added for about 12m at 425°F.
For toppings today I'm doing buffalo chicken, jalapeños, and mushrooms with BBQ sauce. I would use regular tomato sauce with different toppings. Regardless of the toppings, I sauté all of the ingredients together and add some sauce to stop browning, then spread the contents on the crust. Less sauce is needed that way.
I want to try adding some rice flour to dough but I misplaced it.
I'd try fermenting the dough instead of letting it rise for 30-60m in the oven but I'm lazy. I saw a guy on YouTube and he ferments dough for like a week in the fridge.