Learning to cook. First pizza.

looks more like you're learning to heat a disgusting mess up to 350 degrees F.

Not pizza shaped and maybe a little bit too much cheese but it could probably taste alright.

The pepper looks good at least.

What did you use for the dough?

>>8088622
I guess for a first attempt it could be worse. There's no crust and the cheese will spill over the edges. Peppers are cut too thick also. It'll still taste fine though.

>>8088639
>Using dough

Fonc

>>8088622
what dough are you using?

>>8088622

Ok dude, here is some pizza tips.

1) get a stone. doesn't need to be fancy or shit, get some ceramic tiles from home depot, get some shitty thing from tj max, even get one large insulated baking sheet, but the point is that you want the pan to be hot when you drop that fucker on there

2) make it thin. as thin as fucking possible. roll it out and dont skimp on the flour when doing so. if you need make 2-3 smaller pizzas

3) light sauce and just parm/reggi. dont even fuck with mozz, it'll just add too much moisture and bog down your pizza, especially while you're still learning how your oven works

4) crank the oven until its super hot. max that fucker out

5) use a piece of cardboard as a peel, flour it up, make your pizza on it real fucking fast and fire it in the oven. if you do it right it wont stick and it cost's absolutely nothing

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>>8088653
>>8088639
Pillsbury thing that unrolls.
Messed up the unrolling and it was a disaster getting it to stretch.

>>8088666
sweet trips

>>8088666
just make the dough yourself next time
it's surprisingly easy

>>8088666
Jesus Christ you used pillsbury """dough""". Look up a pizza dough recipe( it's sugar, water, flour, and yeast). Or last resort buy the pre made shit that comes in a bag.

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>>8088666
Make your own dough next time, its not hard. Its just flour, yeast, water, honey, salt and a bit of olive oil

>>8088675
>>8088676
>>8088677
Yea I'm going to use the Bobby flay recipe next time.

>>8088622
If this is for anyone but you're wife's son, you've done fucked up, OP.

>>8088666

666 Mark of the Yeast

and here is a fun tip, next time you're at your favorite pizza place that isn't Pizza Hut ask if they sell their dough. I know a place here that sells dough to go, its a buck a ball and right down the street. I do the same thing if I need a lot of white rice. Just ask get some chinese to do it because it always comes out perfect

>inb4 rice iz ez

It sure is.

>>8088690
Most asian restaurants use cheap as fuck rice though, that is probably the last place where you would want to get your rice from.

I don't do it anymore, now I have a rice cooker and use it all the time, but back in college it was a lot easier to call them up and have 3 QT's of super cheap rice ready while I cook the rest of my shit and not have to fuck with stove top rice cooking where I burn the fuck out of my pans. The store was, no kidding, 3 houses away.

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Absolutely not a focaccia.

Now, you muricans, cook your fucking pleburgers and keep away from patrician Italian cuisine.

>>8088706
I think it is a bit late for that Giuseppe.

Anyway, don't you have some protection money to pay?

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>>8088706
ew look at this black mess

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>>8088666
Looks better than my first pizza

>>8088742
This month I have already paid what must be paid.

>>8088743
Anchovies.

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>>8088771

Gross

>>8088690
I used to live with an asian girl that had a rice cooker and let me tell you, having hot fluffy rice available to me whenever I wanted it was amazing. Probably not a very good investment if you live alone though.

>>8088771
Kraft singles and chocolate pudding.

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>>8088771

>>8088622
get a fucking rolling pin you hack

>>8088802
idk I live alone and still use one. It's just one less thing to worry about and take up room on the stove while I'm cooking other stuff. And it's perfect every time, and stays warm.

>>8088677
>honey

>>8088869

Honey in pizza dough is fairly common. It's a natural sugar that the yeast feed upon. Much better than using processed sugars.

>>8088869
are you using refined sugar when youre making dough?

>>8088622

What the actual fuck? You call that a pizza?

It looks like a fucking pizza with down syndrome

>>8088934
good one

>>8088934
Include me in the screencap

>>8088771
youre supposed to take the plastic off before you cook it

>>8088905

honey has a natural antibiotic so it will attenuate yeast growth to some degree. I used to use it all the time and had good result in pizza dough, but I stopped because the dough was a little dense and sweet.

>>8088771

ketchup, grapes, yogurt, and saran wrap

>>8088993

Then what substitute do you use to propagate your yeast?

>>8088666
looks too greasy

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>>8089060
thats how proper 'go'za looks like

>>8088666
nice trips
looks grezzy blot it

>>8088677
>not using molasses

>>8088666
looks yummy

>>8088918
Why would you add sugar at all?

Its like you don't even realize yeast can live of carbs...

>>8088666

fuck that pillbury shit. make your own dough.

post discarded
>I'm kidding, cook if you like to cook, cooking is life, cooking is love
>fuck that canned dough though for real

yuck

>>8089318
to get fluffy dough? you like your dough with a consistency of nigger cookies?

>>8089337
The customers don't seem to complain, consistency depends on how long you prove it for...

>>8089499
it depends on how much the dough rises, which can be done slowly through a long proof, or quickly by adding sugar

>>8089503
Which is what I said. Also if you dissolve yeast, flour and water, and sit it in a warm place for a few minutes, you will speed up the activation process more than by adding sugar to a cold dough mix.

>>8088622
OP it looks fine for your first attempt. clearly you're just throwing together store-bought ingredients, but at least you're learning the ropes

shit you can change now:
>use Italian mix cheese or make your own proprietary blend of dry Italian cheeses like asiago and provalone
>get a flat pan and roll your pizza out more evenly. invest in a pin too
>try putting toppings under the cheese
>reduce the amount of cheese and sauce you use unless you want a soppy mess
>seasoning, especially basil and oregano, black pepper, chili flakes, light amounts of olive oil

shit you can gradually improve on
>make your own dough, it's not hard but it is time-consuming
>make your own sauce, same
>home-made meats, I like to make my own Italian sausage, but pepperoni is something you might as well
>work your oven's temperature, this is tricky with an overloaded thick crust pizza but once you get a good balance of size and toppings down, be prepared to blast that shit at 500 degrees for 12 minutes, it's fast and awesome once you have everything else ready

>>8088934

Ha.

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>>8088636

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>>8088680
Use olivers instead


Trust m

>>8089531
Sauce doesnt really take a long time to make.

>>8089605
I would say a minimum 30 minutes, preferably 45 mins, up to 3 hours. The more it stews, the less acidic it is and the better the flavor becomes.

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>>8089701
Huh, didn't know about the acidity part.
I usually add some cinnamon to balance out the taste.

Thanks anon

>>8088771
looks like a melted trash bag

>>8089757
Add a small amount of baking soda to cut the acidity down but it may make the sweetness of the tomatoes too powerful. Also, don't add sugar to your dough. White people just love sweet shit

>>8088666
It's not cooking if you use pre-made dough

>>8089995
No need to be an ass to people getting into cooking.

>>8089527
fucking monster, yeast cant just live in water

>>8088666
well done anon. it looks good. trips confirm. you should try being a chef, the spark is there.

>>8088666
>imitation cheese made of veg crap
disgusting

>>8088666
For fucks sake make your own dough
it's only flour, yeast, salt, honey, gunpowder, and olive oil

>>8088771
Did you put plastic wrap on it before you cooked it?

>>8088666
Needs anchovies

>>8088844
>get a fucking rolling pin you hack
You don't fucking roll pizza dough jew boy

>>8088905
It also AIDS in browning your crust in a home oven because even if you crank that fucker it's still not really hot enough

>>8089995
Cooking is the application of heat to food in order to achieve some desired change in its properties. This is clearly cooking.

Is a guy working the line in a Michelin starred restaurant 'not cooking' because he has all his shit prepared for him?

>>8088622
Did u cook it lol

>>8089048
Gunpowder stupid

>>8089531

Making your own dough is not even time consuming.

It takes about 10 mins to nead it up. 50 mins to play vidya, fuck off to the bar, weed out your flower beds, wash your car, reply to your million dollar clients or watch porn, and then 10 mins to light the oven and prep your ingredients before you throw that bitch in the oven.

>max 20 mins actual work before it goes in the oven
>45 mins block of waiting
>and after all that a 10-15 mins waiting for it to go to your plate.

>>8089701
You don't precook pizza sauce
it cooks on the pizza

>pre-made dough
I don't understand why somebody who's learning to cook would do this. I don't expect people to know how to cook from birth, and I understand that people are often unable to cook long into their adulthood, but why would you decide to learn to cook if you're going to give up at the first hurdle? I'm willing to bet you used pre-made sauce too, meaning all you did was throw meat and cheese onto bread and bake it. I'm not suggesting you have to butcher your own meat and grow your own tomatoes, I'm just struggling to see the point here.

I'm saying this as someone who couldn't cook a thing until 21, and who started from scratch.

>>8088771
I'm saving that up to make people rage. Dear god you really fucked up good.

>>8091330
You think tomato sauce grows in pots ?

Get the fuck out of here.

>>8088666
reminds me of grease

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>>8088771
This is one of my favourite food pictures

>>8091321
more like 5-10 mins to mix the sugar, yeast, and warm water and wait for it to activate, 5-10 mins to mix and prep the rest of the shit, 10 mins to knead, 2 hours for it to rise

>>8091330
>mix together a bunch of unwarmed ingredients
>have it stew at 500 degrees for 12 minutes
??

>>8091334
did he make something that vaguely resembled a pizza in taste and flavor? did it take more effort than baking a frozen pizza? if so, he's made progress. not everyone makes huge steps all the time. Although I was raised on the ideology of slow foods, it took me a long time to be brave enough to make my own dough, since every time my mother made a pizza from scratch it tasted unappealing and I assumed I couldn't do any better. I was wrong, but I didn't know that until I tried, and I had no choice but to try after I found myself living in a country with no cheesey bread.

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>>8088771

I see plenty of suggestions for dough, but what are you assholes doing for quality sauce?

>>8093116
I use tomato paste, oregano, basil, garlic, wine, no onion, a little more sugar than I would use in a standard pasta sauce, and boil it down until it's a bit thicker

>>8093116
just cook a can of tomatoes with basil and garlic down until it has a saucy texture

>>8093217
>sugar in tomato sauce

i hate you

>>8093221
I use the lightest amount when making pasta sauce, just enough to accent the basil and cut away at the acidity of canned tomatoes

unfortunately, commercial tomatoes contain little or no sugar these days. however, heirlooms contain substantial amounts of natural sugars, like other fruits. to omit sugar when making a sauce with modern commercial tomatoes would actually be less authentic, as Italian tomato sauces emerged before hybridization had advanced to the point where non-sweet tomatoes dominated the market.

for a marinara, sugar is basically a standard ingredient. I try to keep it limited nonetheless, because I don't want an overpoweringly sweet sauce, but sweetness and tomatoes are actually traditional pairings.

>>8093254
sugar doesn't do anything for acid except mask it

you need to put something alkaline in the sauce