sup /ck/ i'm going to make pic semi related care to jump

are you gonna make it like shit too?

>>8574507
How semi are we talking?

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>>8574509
not going to poop on it but there's a heart poop thread in the catalog if you're into that....well shit

>preheat the oven on max temp and turn on convection fan
>dough has been in the fridge for 3 days doing its thing

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>>8574521
>weighing the dough then going to cut in half

what is 500/2?

>>8574507
Which part of it is not related?

>>8574507
What ingredients do I need?

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>>8574528
for the dough its 63% hydration if that means anything to you

>i think half of 500 is 250
>now letting it rise to about room temp

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>>8574531
>somewhat of a ball shape

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>>8574537
>got to cover it with something
>this will do fuck it

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>>8574541
>while thats going on lets get the memes cut

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>>8574549
>that's better

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>>8574556
>kinda put the cheese through the shredder already.

>>8574549
>>8574556
thats a big knife

>>8574549
Do the wavy lines on the knife make believe that it cuts better? Have always just looked like water lines to me.

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>>8574561
4 u

just my lazy extremely small cutting board


>putting some of this shit down

>>8574563
it's just a different forging technique
https://en.wikipedia.org/wiki/Pattern_welding

My doctor literally told me to eat pepperoni pizza, you'll be my guide OP, i'm done with freezes pizza

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>>8574563
i use plastic handles at work all the time but the meme lines give it +5 sharpness for each one you see

>throw the dough on that shit

>>8574569
Boss ass doctor give that man too much money.

>>8574571
>pushing the air out of the middle to the edges
>i like a thicker crust so thats why the edge is like that

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>>8574580
>pic related

>>8574583
What is " this shit " exactly ? I know it is used but I don't know the exact name.

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>>8574583
>next you just got to open the bitch up and put in on your pizza peel
>you have one don't you anon?

google "how to open a pizza" if you have no idea what to do

>keep in mind this is only 250g of dough so the pizza isn't going to be huge

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>>8574588
>cornmeal, i just use it because it doesn't fly everywhere
>you can you flour for that if you want.

here's some leftover sauce from saturday

everyone has there own "perfect" sauce so use your own.

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>>8574596
>just making the dame pretty for her date with the oven
>dont overdress her or she'll be called a harlot

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>>8574602
>launch your pizza into the oven
>play the waiting game

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>>8574609
>bottom rack works best for my oven but other people swear by "6 inches from the broiler for perfect pizza"
>i tell them to fuck off

>rotate
>wait again

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>>8574615
>out of the oven
>rest

>>8574618
Nice. A++

>>8574618
Your other shots made the crust look too thick, but it looks better here.

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>>8574625
>thanks m8

she's a bit of a dirty girl

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>>8574626
just for you bb

one more moneyshot of the bottom incoming then i'm done

>>8574629
Great crumb in that crust.

>>8574629
Just gets better and better. I really enjoy this. Thank you, OP.

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fin

i'll take all your reddit gold now pls.

also questions/memes general now?

for the dough it's 63% hydration so you take the weight of the flour and multiply by .63 to get the weight of water you should use.

i use barely any yeast at most 0.5% so you do the same thing as above to find out how much you use for a recipe.

you'll need somewhere around 480 grams of dough for a 16" pie and somewhere around 260-65 for a 12/14 inch depending on the thickness you like.

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>>8574640
>this thread

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>>8574676
for the cheese use anything but preshredded memezeralla

you can grate it by hand but i'm a lazy fuck and used this attachment for the kitchenaid

>>8574687
cooked the pizza on just plain old a36 steel plate.

memes are floating around that thicker is better but for my own use i'm only using a 1/8 inch thick piece instead of a fucking huge 1/2 inch thing and it works just fine

>>8574687
>used this attachment for the kitchenaid
I dont have that one, but I have the pasta roller/cutter attachments.

>>8574700
I got it in a package with the meat grinder.

i only ever use it to shred large quantities of cheese

>>8574618
NOICE ZA!! i was more than a little worried when i opened the thread

If you're still here op I was wondering what that thick metal layer was. I am guessing its to make a nice crust but I could be wrong and if I am not wrong how much did you pay for it?

Also nice 'za

>>8574863
see
>>8574696

I got it for free because my buddy works a metal fabrication place

they have ones that are made for cooking that have a 40% markup on them

que ascoooooooooooooooooo

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>>8574618
>>8574629
i'd eat that sexy pepperoni cup pizza any day OP

>>8574507
do you indulge in
>oregano
>red pepper
>olive oil
>balsamic
on top of our pizza or do you eat it like that?

>>8574911
red pepper is good but tonight I just ate it like that

>>8574629
that crust looks fucking delicious, m8, share the dough recipe

>>8575107
see
>>8574676

>>8574556
I like you the handle on your miyabi more than my black handle.
Can I see the back side please?

>>8574618
nice dude, can you be very specific with as to how you made the dough?