Rate my 'za Saw a package of what was labeled as "bakers

>>8262861
Looks pretty good anon. I have the same owen issues. You could try heating your pan in the oven for a while first?

I'll be making some pizza on Friday. If your thread is still about (this is /ck after all) I'll share my results.

Looks good anon
I fucking hate red onions on pizza but pickled red onions sounds quite good actually
Nice sauce job too
Wouldeat/10

>>8262861
I use a stone at 550F and mine usually look like that. I use "00" flour which I buy at an Italian deli. It sounds similar to yours in that it's really fine.

Yours looks good. I'd like to see a profile of a slice to see the texture of the crumb but I'm sure there's none left.

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Is (red) onion good on pizza?

never thought about that combo.

>>8263241
I'm not too into it. I prefer red onions in uncooked dishes.

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needsanchovies/10

here is a caesar salad 'za.

>>8262861
I'm gonna get started now. I have some good 00 flour and I'm gonna put a bit of good olive oil in my dough mix.

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>>8266531
Ready to prove my dough

>>8263241
No it isn't. Its flavor infects the entire pizza. I don't know how to describe it. It just really leaves a fucked up aftertaste.

>>8266613
Alright, I've got some strianese san marzano tomatoes. I'm going to break them up, add a bit of salt, olive oil, sugar (i'll judge it just to taste), fresh basil and dried oregano.

>>8266991
>add sugar to high quality San Marzanos

Please don't fuck up your tomatoes like that.

>>8266999
If they have a tanginess though post salt, shouldn't I counterract that with a taste of sugar?

I took my recipe from Tony Gemignani

>>8266999
the sauce recipe that is- sorry forgot to link

https://www.youtube.com/watch?v=lekO5ixlEBM

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>>8266991
Ended up not adding sugar per anon's suggestion. Ended up making classic margarita. Pre-bake:

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>>8267106
First result. I left it in a bit long but tastes great.

>>8267140
Looks alright to me, anon.

>>8262861
Making a 'za:

Step 1: Learn how to make a circle....

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>>8267140
Here's the second one. All in all this was a fun day with great pizza.

>>8267106
>>8267140
>>8267159
The basil either goes under the sauce/cheese or is a garnish AFTER the pizza is baked.

Yours looks like dogshit - shriveled, burnt leaves. I would send that back to the kitchen if I ordered it.

I like your crust tho

>>8267149
Why would it ever need to be a perfect circle? Too many takeaway pizzas that's your problem.

>>8267186
Dogshit seems a bit harsh no?

>>8267159
Good shape, tomato sauce looks good, cheese has melt well.

Indeed as >>8267186 mentioned in his own sperglord way, it would have been 8/10 if the basil leaves had been put after the pizza has cooked (especially since they lost all flavor being cooked like that).

Good job anon, 7/10 due to burnt leaves. I'd give a greater note if there were more ingredients, but it seems your skills are on point for better pizzas now.

>>8267202
newsflash: people on /ck/ love to sperg out and pretend to be Gordon Ramsey

>>8267245
Thank you. That's more constructive than the above >>8267186
I agree about my basil and will add it post bake next time.

>>8263241
>>8264352
>>8266682

The onions I used were picjked in vinegar essence, water, sugar and salt, all the raw flavor disappears and you get a great ingredient that's both sweet and tangy. I'm gonna get wasted and make some pizza a little later now thst the dough has proofed for a couple of days. I have mushrooms, salami and some pickled white onion, I'm also thinking about stuffing the crust with some maasdam cheese just because I have some left over.

Getthosefuckingonionsouttathere/10

>>8267634
sounds interesting anon please post the results!

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My stuffed crust pizza is ready and I'm pre cooking as I'm posting. Also I got drunk like I said I would because bitches suck, at least I got apehoop to look forward to.

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Shit is probably kind of fucked because I'm drunk and I just now realized that I forgot the onions... Still
Drunk cooking is great