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Forum » rate my home made pizza. (not a circle) (no toppings) (not aesthetic)
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Thread: rate my home made pizza. (not a circle) (no toppings) (not aesthetic)

post 1630890923 02-08-2021, 04:36 PM
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rate my home made pizza. (not a circle) (no toppings) (not aesthetic)

Past 2 weeks I wanted cheese only pizza so that's what I did. I undercooked it this week so I could get the cheese to be gooey.

It's not aesthetic, but it was damn good so watch out your comments, *******s.




Some pizzas from the past few weeks




post 1630891103 02-08-2021, 04:38 PM
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You know you can maximize your macros if you make it into a circle. Basic maths bruh.
post 1630891133 02-08-2021, 04:39 PM
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looks like chit, but also tasty. Would eat/10
And relief washes over me in an awesome wave
post 1630891203 02-08-2021, 04:40 PM
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looks good brah srs. Mirin.

you make the dough yourself or prebought stuff
Hi
post 1630891233 02-08-2021, 04:40 PM
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Pizza looks okay. Mirin slippers hard though
Damn
post 1630891273 02-08-2021, 04:41 PM
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Looks good ramitotimtom or whatever the fukk your name is.
post 1630891593 02-08-2021, 04:44 PM
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The classic Kevin McAllister, nice
post 1630891793 02-08-2021, 04:46 PM
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nice brah, reminds me of the chit we used to get for lunch in school back in the day, throw in a carton of milk and some corn and you got a nice meal there.

lmao I was like lmao


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*Misc Med Crew*
post 1630891933 02-08-2021, 04:47 PM
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  1. ramimotemem
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Originally Posted By Glutebrahhh⏩
You know you can maximize your macros if you make it into a circle. Basic maths bruh.
I actually converted the surface area from a circle to make sure it was at least the same in rectangle form, did I dun goof?
Originally Posted By MattyMiscer⏩
looks like chit, but also tasty. Would eat/10
Das it mane
Originally Posted By CougarP01⏩
looks good brah srs. Mirin.

you make the dough yourself or prebought stuff
Thanks brah, I make it with this yeast
Spoiler!


Mix 1 1/2 cup of hot water to 1 tbsp of yeast and 1 tbsp of sugar and let it sit for 5 minutes. Add 1 tbsp of olive oil after the 5 minutes
Then mix it with 420 g of flour, 1 tsp of salt, mix it well and let it rise for at least 30 minutes

Quick and easy, if you want a tastier dough you can get regular yeast I guess? And let it do it's thing over night in the fridge.
Originally Posted By Jandels⏩
Pizza looks okay. Mirin slippers hard though
I wore them just for you, Jandels.
Originally Posted By gwg77⏩
Looks good ramitotimtom or whatever the fukk your name is.
Gracias jwjw88
Spoiler!
post 1630892433 02-08-2021, 04:52 PM
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#10
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Looks good brah.
10/10
SPOT SOLD TO FROGTECH - 100% NATURAL GENETIC FROG FIBRES

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post 1630892913 02-08-2021, 04:57 PM
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hnnng


Mirin that delicious creation

Can I come to Quebec and take a slice?
post 1630893013 02-08-2021, 04:58 PM
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Lunchlady Doris has an alt here
Make Europe Germany Again
post 1630893143 02-08-2021, 04:59 PM
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Originally Posted By ramimotemem⏩
Thanks brah, I make it with this yeast
Spoiler!
Makes own dough. Based brah. Based.
Hi
post 1630894303 02-08-2021, 05:13 PM
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#14
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Originally Posted By BalognaNbeans⏩
The classic Kevin McAllister, nice
I feel like I should know this reference. I'm sorry I don't, but glad it made you feel something balogna
Originally Posted By IMathew⏩
nice brah, reminds me of the chit we used to get for lunch in school back in the day, throw in a carton of milk and some corn and you got a nice meal there.

I'm all about the nostalgia, baby.
Originally Posted By multiplemiggs⏩
Looks good brah.
10/10
Spasibo bratan
Originally Posted By IronFeta⏩
hnnng


Mirin that delicious creation

Can I come to Quebec and take a slice?
Come over next Monday, brah, I'll add some feta on your pizza.
Originally Posted By Ratfish⏩
Lunchlady Doris has an alt here
Oi *******, you weren't supposed to tell anyone.
post 1630894663 02-08-2021, 05:17 PM
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Dude, i'm gonna type as sober as possible, that honestly looks fcking pathetic and digusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you're a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking *******.
post 1630894913 02-08-2021, 05:21 PM
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there's so much nuance in it it's hard to even start.

what kinda flour for the dough? how do you prep it? what size? how thick? what temperature is cooked at? what temperature is stored at? moist cheese or nah?

etc., etc.

i had caputo 00 flour (a bunch of it) that i accidentally doused in a chemical so had to throw it all away before i ever got to messing around with it, and i haven't messed around since
post 1630895213 02-08-2021, 05:25 PM
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Originally Posted By ramimotemem⏩
Come over next Monday, brah, I'll add some feta on your pizza.
Cheers

Feta is life
post 1630895523 02-08-2021, 05:30 PM
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#18
  1. ramimotemem
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Originally Posted By propreffered7⏩
there's so much nuance in it it's hard to even start.

what kinda flour for the dough? how do you prep it? what size? how thick? what temperature is cooked at? what temperature is stored at? moist cheese or nah?

etc., etc.

i had caputo 00 flour (a bunch of it) that i accidentally doused in a chemical so had to throw it all away before i ever got to messing around with it, and i haven't messed around since
Damn, I'm just a lowly casual lol. Maybe one day I'll upgrade to this higher grade pizza making.

I use all purpose flour, I posted the yeast I use at #9(some quick rising one specifically for pizza, apparently). I mix the yeast with sugar and warm water and let it sit for 5 minutes, add olive oil and mix with the flour and salt, then let rise for 30 minutes, sometimes more, and knead for about 10 minutes.

Cook it at 450 Celsius for about 20 minutes (5 minutes just the dough and 15 minutes with the toppings). It's usually thin, about than half an inch thick and the size if I remember correctly 250 ish square inch. I measured it for the first time a while ago so I don't remember exactly the length and width. Cheese is 52% moisture and idk what you mean about store? I eat it in one sitting.

Just googled caputo flour as I had no idea what it was, but it's specifically for pizza eh. I'll have to look into it, thanks boyo.
post 1630897273 02-08-2021, 05:51 PM
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Originally Posted By ramimotemem⏩
Damn, I'm just a lowly casual lol. Maybe one day I'll upgrade to this higher grade pizza making.

I use all purpose flour, I posted the yeast I use at #9(some quick rising one specifically for pizza, apparently). I mix the yeast with sugar and warm water and let it sit for 5 minutes, add olive oil and mix with the flour and salt, then let rise for 30 minutes, sometimes more, and knead for about 10 minutes.

Cook it at 450 Celsius for about 20 minutes (5 minutes just the dough and 15 minutes with the toppings). It's usually thin, about than half an inch thick and the size if I remember correctly 250 ish square inch. I measured it for the first time a while ago so I don't remember exactly the length and width. Cheese is 52% moisture and idk what you mean about store? I eat it in one sitting.

Just googled caputo flour as I had no idea what it was, but it's specifically for pizza eh. I'll have to look into it, thanks boyo.
oh i was just throwing out all the random components that affect it. wasn't asking you to answer, but appreciate it

in regard to "storing" it i meant storing the dough after you make it. you can use instant yeast and use it/ eat it shortly after or you can store it for longer periods for more fermentation and different results

i had always heard "grande" cheese used. but apparently they only like to deal with distributors in large quantities. but pennysylvania macaroni company is a good company to check out

i think i would prefer 100% mozzerella but the 50/50 mozzerella/ provolone was pretty good

http://www.pennmac.com/page/27/pizza-making-supplies
post 1630900043 02-08-2021, 06:33 PM
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Originally Posted By propreffered7⏩
oh i was just throwing out all the random components that affect it. wasn't asking you to answer, but appreciate it

in regard to "storing" it i meant storing the dough after you make it. you can use instant yeast and use it/ eat it shortly after or you can store it for longer periods for more fermentation and different results

i had always heard "grande" cheese used. but apparently they only like to deal with distributors in large quantities. but pennysylvania macaroni company is a good company to check out

i think i would prefer 100% mozzerella but the 50/50 mozzerella/ provolone was pretty good

http://www.pennmac.com/page/27/pizza-making-supplies
That's a very neat website, thanks for that and all the info! Will rep when off recharge.
post 1630900143 02-08-2021, 06:35 PM
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would not pull out/10
"Have you ever danced with the devil in the pale moonlight?"
post 1630900963 02-08-2021, 06:46 PM
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00001001.00001001 / 00001010 srs
Bills crew / Bud Light crew / extra onion crew / M&P crew / lcp2 crew / ap3 crew / Trump crew / mcdonalds app crew / cat-owner crew / Tin Cup crew / self-checkout crew / country music crew / RIP snails crew / 214CE crew
post 1630901653 02-08-2021, 06:55 PM
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That last one looks pretty good. Would eat
Mexican Crew
post 1630902363 02-08-2021, 07:05 PM
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I use Caputo 00 flour with 70% hydration rate. Incubate it for 1-2 days in the fridge for flavormaxxing. Extremely light fluffy dough. Also use whole milk low moisture mozarella instead of precut bag trash. Have to get it from the Deli section at the grocer usually by the lb. Would also recommend getting a cast iron pizza pan. Best tool to make pizza at home

post 1630905303 02-08-2021, 07:37 PM
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[QUOTE=Drinman post_id=1630900143]would not pull out/10[/QUOTE]babynames.com?

[QUOTE=friesbruh post_id=1630900963]00001001.00001001 / 00001010 srs[/QUOTE]I'll take that, will add some fries next time for a 00001010/00001010

[QUOTE=aceroa post_id=1630901653]That last one looks pretty good. Would eat[/QUOTE]Gracias, sometimes I love a loaded pizza with vegetables. Some other times I love a classic cheese.

[QUOTE=dankydank post_id=1630902363]I use Caputo 00 flour with 70% hydration rate. Incubate it for 1-2 days in the fridge for flavormaxxing. Extremely light fluffy dough. Also use whole milk low moisture mozarella instead of precut bag trash. Have to get it from the Deli section at the grocer usually by the lb. Would also recommend getting a cast iron pizza pan. Best tool to make pizza at home

[img]https://secure.lodgecastir[/QUOTE]Yah, I've been meaning to get a real pizza pan/stone to make it. I don't get the bagged stuff I swear!

Appreciate the suggestions, boyo.
post 1630909213 02-08-2021, 08:22 PM
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Looks amazing!/10
~ In a world where you can be anything, be kind ~
post 1630909833 02-08-2021, 08:30 PM
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I’m guessing you don’t make your own dough huh.
Nah bro I’m sweet.
post 1630910133 02-08-2021, 08:33 PM
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#28
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Looks good OP. ‘Mirin that you consistently try to get better at making it.
post 1630910583 02-08-2021, 08:40 PM
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Originally Posted By Legz422⏩


Looks amazing!/10
Merci Jambes
Originally Posted By GnomeSaiyanBruh⏩
I’m guessing you don’t make your own dough huh.
I do, a very basic one though. I use all purpose flour and a specific yeast for pizza (apparently, I posted it in #9) that's ready to go in 30 minutes.
Originally Posted By Ausaric⏩
Looks good OP. ‘Mirin that you consistently try to get better at making it.
Thanks man, I try. Once I buy a new pizza pan I'll make round pizzas again.

Here is the first pizza I made



And the second one, before I started making them in rectangle

post 1630910863 02-08-2021, 08:44 PM
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Thanks man, I try. Once I buy a new pizza pan I'll make round pizzas again.

Here is the first pizza I made



And the second one, before I started making them in rectangle

Looks good to me bro. Nice job srs, I’d eat that any day
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