Thread 508045519

Here is my 18 hour room temperature fermented pizza dough

5 little 'zas.

These puppies will proof for another 6 hours.

>>508045519 (OP)
Did you cum in it
?

>>508045519 (OP)
>tv covered in fly shit

couldve just ordered little caesars or better yet get a bitch to make that for u pussy

You could have gotten a pizza delivered in 15 minutes, but you choose to be queer

>>508045519 (OP)
I would direct you to /ck/ but it's been shit for years. Good work! Keep us posted.

>>508045591
bumping hygeine bread

>>508045519 (OP)
Nice one mate, do you use olive oil in the dough?

>>508045686
>>508045646
Home made pizza is better than frozen dough at dominos

>>508045591
Microwave.

Pizza dough takes 30 minutes it doesn't need to rest if you make it right

>>508045519 (OP)
You have fungus in your flour

>>508045563
seems like a lot of effort for something you eat in 20 minutes

>>508045519 (OP)
very based. we make sourdough bread almost every day. how old is your sourdough? weve been feeding ours for about 3 years

>>508045686
Delivered pizza has high fructose corn syrup and (unless you're paying a fortune) bromine in the flour, at least in burgerland.

My dough has 5 ingredients. Flour, water, salt, yeast, and olive oil.
It's top quality. The hard part is sourcing the cheese. Gordon foods stopped carrying the good shit.

>>508045742
Based encourager anon.

>>508045563
the balls are inert

>>508045519 (OP)
>>508045563
I just set my oven to proof and throw the dough in w/ a cover like a non-retarded person lmfao

>>508045855
Shush you are not supposed to tell them that there are fungal pathogens in the food supply.

>>508045519 (OP)
I just threw a levain together for exactly the same thing

>>508045839
The day long proofing adds a huge amount of flavor to pizza dough. Nice and fluffy. Zero sugar just salt, yeast, and flour.

Is Canadian bacon just ham?

>>508045519 (OP)
Nice work.

>>508045805
>Home made pizza is better than frozen dough at dominos
no its not. grab any pizza and put it upside down in the air fryer and it'll taste better than ur waste of time
>>508045932
>high fructose corn syrup
>bromine
propaganda

>>508045686
fat furry faggots order pizza. Chads make pizza dough from scratch.

>>508045519 (OP)
Not enough bubbles, not 80% hydrated, gtfo with this pajeet

>>508045519 (OP)
recipe?

>>508046091
This is the most Jewish post I have seen all day.

>>508045839
I actually have a can of Vegemite I bought on a whim because I've been hearing that stupid song my whole life and have been wondering what it tastes like. It's shit, but you mix a tiny bit in your dough and you can make it taste like cold fermented from scratch to serving in just over an hour.

>>508045932
Hfcs is just fruit sugar.

>>508045519 (OP)
i'm jealous of the bowl
it's the kind my grandparents have but i only have super basic White ceramic bowls

>>508046091
>fat lard ass defending his goy slop.

Lmao

>>508045820
nigger that "microwave" has bag with shitjeet writing and its deep as your dick is long.

>>508045519 (OP)
Keep in mind you can also over ferment it and the yeast will eat all of the gluten, leaving you with a ball of dough that falls apart like sand in your hands. I've done 24 hours risings before and this has only happened once, but it can happen.

>>508045932
>The hard part is sourcing the cheese.
Harder than telling your parents that your gay?

>>508046043
I try this but I have a bitch of a time stretching out the dough. Any tips?

>>508045519 (OP)
>G0Y in ID

lol, lmao even

>>508046105
>fat furry faggots order pizza
calories in calories out dumbass. a large pizza has 109g of protein or more.
>>508046183
>>508046257
im not fat. i go to the gym daily. i eat bullshit like that and my testosterone is high af. either u have shit genetics or u a bitch.

>>508045519 (OP)
I make a mean batch of cinnamon rolls that take a day and a half before I can bake them. I make a cinnamon cream cheese icing for them too. So good.

>>508045519 (OP)
Based

>>508045686
You're a nigger
>>508046091
You're a jew

>>508046361
You’re so hard bro please don’t hurt me

>>508046458
>You’re so hard bro please don’t hurt me
im making u smarter

>>508046320
Depends how wet you make the dough. Generally I add a very liberal amount of cornmeal to a pizza peel or parchment paper, flour the dough one last time then slap it down and gently lift/tug/stretch the outside edges in a full circle until I reach the size I want.

>>508046361
Maverick gas station has really tasty pizza, round one for 13 bucks. Tastes like an expensive pizza.

>>508046199
no it's not lol
must be either a bot or an npc

>>508045563
>>508045519 (OP)
nice

>>508045932
>GFS
The only place I grocery shop. I think the Yoders mozzarella they sell is pretty solid.

>>508045519 (OP)
The least homosexual Canadian post I've ever witnessed.
Good job, bro!
Let's see it when we got some ronis on there.

>>508046091
I'm sorry, potassium bromate.
I haven't been in ap chem in decades, moshie.

>>508045519 (OP)
I too enjoy making my own pizza

>>508045563
wtf are you going to do with them in 6 hours? It will be too late in the day to be eating.

>>508046553
Thanks ameribro

Any recipes I can save? I love homemade pizza. Everytime I try to stretch the dough I rip it and I end up throwing the dough out, wasting a day of proofing.

Patricians choice of toppings
>mozza
>proscuitto
>minced garlic
>green pepper
>genoa salami
>bacon
>herbs de provence
>topped with more mozza and kerrygold Irish cheddar

Broil for a minute at the end

Just need to get that mother fucking dough down

>>508046243
get some bowls with handles on them. You wouldn't think it'd make much of a difference but they're great

>>508046312
I never had to do that, how did it go for you?
At least you didn't have to tell them you were brown.

>>508046917
how much money do you get for all that work?

>>508046917
I don’t know if it’s normal but I add olive oil to the dough it becomes pretty stretchy

>>508045576
So ... "no"?

>>508046978
Easily spend 30 leaf bucks on toppings, but I can usually get two zas out of it.

One za is so loaded I get two solid meals out of it desu

>>508046978
Pizza toppings take like 15 minutes to prep, dough takes maybe 25min of active work in total, and baking takes a minute to 15 depending on oven temp.
If you can't be bothered to do these things then you deserve to eat slop pizza.

>>508046645
It is though.

>>508045805
Dominos greasy upset my stomach.

>>508046728
They were selling a brand of brick cheese but they switched. I wrote the company and eventually they got back to me and said you can't buy our stuff anymore retail. I forgot the name.
Lately I've been using Meijer part skim low moisture mozz and it's okay, but not great. Cheese is the biggest expense.

>>508045519 (OP)
>not cold fermenting

>>508047122
Kek didn't realize he was making a snarky comment on the time it takes to make my own food

I guess we really are engaging with niggercattle on this mongoloid basket weaving imageboard

>>508046917
You left out the anchovies, bro.

>>508045519 (OP)
I make about 75 pounds of pizza dough a day. We rest them in the cooler for about three hours, then we cover them. Any dough over 48 hours old is rejected. Shit goes bad. The amount of yeast starter depends on humidity and temperature. Sometimes the balls on our bread trays will fucking melt and I have a cake instead of balls.rgkx0x

>>508045563
I can tell you're White by the fact that you're 24 hours into a fucking pizza kek enjoy the fruits of your labor borther

>>508045932
>Delivered pizza has high fructose corn syrup and (unless you're paying a fortune) bromine in the flour, at least in burgerland
not really but but but
they most certainly use cake flour (and batter methods) rather than pizza grained flour
lots of places can suck ass
NY is supposed to have good pizza but I can only find one good margherita pizza randomly in expensive places in manhattan that make me cringe pay 70 dollars for a slice of bread with cheese, and any of the other patrons are all richfag dykes
outside of manhattan the pizza is violently bad, I actually don't understand how there can be so many pizza places yet everything they make sucks complete ass compared to dominoes at least having a standard recipe
good luck getting delivery in NY unless you live in east village, it wasn't worth it anyway

>>508046302
Seeing where the dough is at 2+hrs before can help with the issue. I actually like an overnight chill for a bulking, stretch, and time extension.

>>508045932
Cheese blends make the variation in the pizza, it's a preference, like the sauce and toppings. FYI There are cheese shops that do mail delivery in cooler packs. I'm not too picky with the mozz. But some burrata or homemade is a treat.

im complete dog shit at cooking and baking but i think the best pizza crust i ever had was when i made my own pizza. i had to follow a retard proof step by step video on youtube but i got it done. semolina pudding with a drop of jam or some chopped up fruit is also delicious

>>508046320
I cheat. I just put it in oiled cast iron and let it relax, then carefully stretch it to size.

Way easier, and if the bottom isn't cooked enough for you, you can put it on the stove to get it crispy without burning the top. I almost never met l need to do this tho.

>>508046361
If you had high testosterone you’d have titties, tiny balls, difficulty getting erections, and a hip:chest ratio>1. You seem preoccupied with being as manly as possible so are you sure you want high T? I see this all the time. High T is a bad thing dumbass

>>508047137
>corn sugar converted with enzymes is the same as fruit sugar
shut up idiot, go drink your 10000 calories of slop

>>508045519 (OP)
>>508045563
Looks good, post results. Is that all purpose flour?

man i could eat mozerella just on its own i love it

>>508047306
Lots of poor and retarded people use this website.

>>508046971
So they knew all along.

>>508045563
>Overproofing your dough for 23 hours
Congrats, you've spent a day making something only good for thin crust when you could've gotten the same results in like an hour.
Fucking pretentious ass home cooks, man, pull your finger out.

>>508047638
Fuuuuck that looks delicious bro
Good job
That crust looks like it would melt in your mouth

>>508045563
>Zas
Only retarded wiggers from new Jersey and aging wageslaves obsessed with sports ball say that

>>508045519 (OP)
I just use baking soda so it goes instant and my house doesn't smell like intergenerational yeast orgy all day

>>508045563

Those look good. I usually just buy premade dough. Making pizza at home is laborious, and generally comes out to about the same price as buying one locally where I am. It's frustrating and usually deters me from making my own at times. But the difference in quality is undeniable. I want a cigar now.

What toppings you putting on those bad boys?

>>508047638
i can tell by this picture that you are poor. i live in a 2 story apartment floor 61.

>>508046839
This looks amazing. Please tell me your recipe

>>508047559
those are all symptoms of exogenous androgen use not natural healthy high T. you definitely want to be the optimal testosterone level as a man, and it aint nowhere near 200ng (200ng was considered hypogonadal only a few years ago til it got ((revised)))

>>508047681
I do rt ferment for 36h for my pizza dough, both for idy and sd starter.
Longer ferments make an objectively better dough.

>>508045686
Anon is just being extra. You can make a pizza faster than it can be delivered.

>>508047471
>Mail order cheese
It comes down to price. Even though it's too salty and has bullshit, an extra most best from sleezer's is under $8. If I buy full fat mozz, I spend almost that much on just the cheese.
I've also been making chicken pizza because pepperoni is either full of chemicals or expensive, or both.
This allows me to be lazy and just use BBQ sauce instead of making my own from canned tomatoes (and it's also cheaper unless you buy the shitty tomatoes.)

>>508047788
Nah, I live in a one story house I own that's worth half a million dollars and I own a pizza oven.

I never knew pizzakino until I started keeping a basil plant and putting fresh basil on my pizzas. It's amazing.

>>508047771
>intergenerational yeast orgy
Sometimes, /pol/ comes through. This is one of those times.

>>508047854
>half a million dollars
how u gonna call people poor

why do you people treat this board like it's a casual chatroom?

>>508047638
>real tomato sauce takes 6 months to ferment in a jar

>>508047640
That you were brown, yes. They were only guessing you were gay.

>>508047681
this
i'll make a baguette with only an hour of proofing because i simply don't give a fuck and people like it

>>508047924
It helps keep the Jews away.

>>508046856
Pizza dough needs to be over proofed so it doesn't rise that much.

>>508047202
>Gfs
>Meijer
We obviously live in the same region. I shop at 3 different Gordon's and I notice they don't all have the same stuff. I can different products at each one. As far as not carrying stuff, they did that to me with lobster bisque a few winters ago. I went through withdrawals I had been eating it so much.

>>508047796
I just use calbal dough calculator, it's just Neapolitan dough.
Having a high temp pizza oven is the real reason it turns out so well, that would look awful if I baked it in my normal oven.

>>508047842
i tried skipping the fermenting / settling part once and the dough turned out more bready. i may have also just fucked the measurements up for that one. i didn’t mind, it was more like focaccia

>>508045563
>'zas
>puppies
don't you mean pupperinos?
>proof
proovy-woovy, perhaps?
>another
that's 3 whole syllables. you must elide.

>>508046320
Punch down the balls, into a flat circle. Form in the roundest circle you can, dock the approximate shape. Pick up the dough with two hands let gravity pull out edges until you get the size you want. Gently make it a perfect circle for the size of pizza pan you're using. If you get any misshapen dog ears fold it under, and rolling pin it. Dough can be tricky. All you need is practice. Also dough can be soggy, firm, inflexible, too flexible, you need to feel it. If you stretched it too large, you place the dough on the pan, and drop it on your table, the dough will contract back to a smaller size. That's about all I know. 12"-14" pizzas are 13.5-14oz of dough. For a hand toss.

>>508047262
>Chain baker
It's it just me, or do you get the feeling this guy is living in the UK hiding from justice for shit he did back east?

>>508045932
Very nice.
Points lost for not making a stuffed crust full of cheese and pepperonis though.

>>508047802
Wait, wait. Are you counting the time it takes to ferment your sourdough starter with proofing time? Those are two completely different things, because yes, fermenting a starter takes much more time, obviously.

>>508047870
pomodoro kino is putting your basil leaves into the last few minutes of doing a 3lb can then putting it in a jar for 3 days to months then adding more basil leaves near the end of when you cook the final sauce

>>508048205
Bulk ferment is 30h or so then balling and proofing is another 6.
Balling and proofing is always 6 to 8 hours for Neapolitan dough.

>>508048045
Last I checked the Royal Oak GFS said they still carry it, but at these gas prices why bother?
That was over a year ago anyway. The pizzas are very calorically dense and I have to be careful. I end up binging 3000 calories in a sitting of I let myself because it's so fucking good when fresh and hot. I try to only make them when I have guests who can eat all before I do.

>>508047785
>hose look good. I usually just buy premade dough. Making pizza at home is laborious

Bro its easy. Throw some dough in a bowl, some warm water, salt, sugar and instant yeast and let that shit go to town and get funky. Honestly this is one of the most basic of basic cooking skills everyone should do.

>>508045805
amerimutts will never understand this

>>508048081
Ready?

>get skillet hot
>put oven on broil
>chop veg
>fry veg
>make flat bread dough
>smash flat bread dough into skillet on top of veg
>put in oven for 5 minutes
>take out and flip
>sauce up
>cheese up
>back in oven to bake cheese

Whole process with cleanup takes ~20 minutes.

>>508048145
Thanks anon sounds like I need a scale to properly become a pizzamaster

>>508048190
bro its piled with both already you fat cunt

>>508045932
You really have to go out of your way to find flour without bromide. I wondered why my gut suddenly wasn't agreeing with a lot of bread and pasta anymore until I got the right kind of flour without bromide. Magically, all my problems with carbs disappeared completely like magic.

>>508045519 (OP)
>people still eat this literal slave/peasant food
>and they brag about it

>>508047202
wait did you buy or make this anon? this looks so good

i dont cook at all but love pizza and this inspires me to make that exact pizza. any tips? that looks so fucking comfy

>>508048466
I've only been doing it industrially for two months. I really sucked at shaping dough for a while

>>508048348
Christ that's so much fucking around for a pizza base, just use yeast nigga.
I could understand it if you were using it to make continuous fresh sourdough loaves every day but that's such overkill for pizza it twists my brain.