Hey there /ck/! Pizza anon here again. What do you think of the

oooo pizza yummy yummy

>>8805431
What's in the sauce?

>>8805438
Premade unfortunately

>>8805445
Gay. Try again tomorrow

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>>8805431
>American working class.
Sorry.
Not worth my time.
Go and find a grocery store to shart in.

>>8805431
So that's what those glass things are for? Pizza?

>>8805466
I'm not American though

>>8805481
Glass things?

>>8805431
1. Did you pre-crisp the pepperoni before topping your pizza with it?
2. Grate your own cheese?
3. What kind(s) of cheese did you use?
4. How hot and for how long did you cook them (please tell me you preheated your pans under the broiler for 5-8 minutes for peeling your pies on them)?
5. When you slice them, do the pieces stand straight on their own?

/r/ a cross-sectional pic of the slice and underside so we can judge the crumb structure of the crust and how well done it is.

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>Pepperoni

I will excuse just about anything, this I will not.

>>8805445
>Premade sauce

might as well order dominoes

>>8805567
Not OP, but this brings up a good discussion. Is it even possible to make a pizza better than big chain delivery/take-out using only premade ingredients? The home chef is already at a disadvantage of not having a brick oven in excess of 1000F necessary to bake a pie in under 8 minutes like commercial parlors have.

>>8805584
I dunno, I used Ragu instead of homemaking my sauce like I usually do and shit tasted like old school Domino's

>>8805445
Why even bother then

>>8805584
>The home chef is already at a disadvantage of not having a brick oven in excess of 1000F necessary to bake a pie in under 8 minutes like commercial parlors have.

Round Table cooks theirs at 500, granted it's also a convection oven.

>>8805584
>1000F

You've never had pizza cooked at that temperature, so stop shilling for it

> necessary to bake a pie in under 8 minutes

8 minutes at 1000F would destroy a pizza crust. 2-4 minutes would handle any legitimate pizza

> like commercial parlors have

I've worked at domino's and pizza rut and both ovens were under 500F. Pizza hut did have a convection oven, but both were same temp. The pizza place up the street from me has a wood fired oven, but according to the temperature gauge it has never gone over 570F, even with a roaring ass fire.

Truth is, it would be a huge increase in fuel cost to achieve double the temperature, and for what? Few people would know the difference or be willing to pay for it.