Site Theme...
Main FAQ [ baw ] [ co / cog / jam / mtv / tek ] [ ck / coc / draw / writ ] [ pco / coq ] [ a / op / pkmn ] [ n ]
Food & Cooking

 Posting a reply to post #3881

File: 127963950038.jpg-(30.30KB, 320x255, PizzaKidFromHell.jpg)
3881 No.3881
I recently started making Pizza, and I feel like I've figured out how to do so effectively. I've been using Wolfgang Puck's All Purpose Pizza Dough for my dough, and Cat Cora's Easy Pizza Sauce. I've been using broccoli and ground beef as a topping, and mixing Parmesan with the mozzarella. But I'm done learning basics, so I think I should start expanding. Where do I go from here, /+ck/?

idunno but i always put butternut squash on pizza shit is so cash

Learn to make your own crust. A great crust is the difference between a good pizza, and a cream-your-jeans pizza. Look up recipes to get a general idea of how things work, then mess around to get your desired result.

Then learn how to make your own sauce. That shit's important too. It's also easier to modify sauces without fucking them up than it is to modify the crust.

Start using REAL cheese if you aren't already. No, that Kraft disposable parmesan cheese grater does not count as real cheese.

Finally, learn the value of simplicity. If you have a good enough crust/sauce/cheese, most toppings just sorta bring it down.

(also, you probably already know this, but use sauce sparingly)


Also, if you don't already have one, look at getting a ceramic block to cook you pizza on. Or just learn how to liek mudbricks and build your own wood oven in the back yard.

Furthermore, leek and gorgonzola.

White Pizza with reese's peanut butter cups on top.

Pizza blocks are kind of expensive, you could go the Alton Brown way, and use an upside-down terracotta plate instead...

Pampered Chef makes good stoneware, and their prices are reasonable. They make a 15'' round stone for $32. It's a bit of an upfront cost, but well cared for stoneware will outlast pretty much anything but cast iron.

Functionally identical, y'all. Just make sure it's not glazed.


I've had one for ten years now. It's boss, but making food with it is weird sometimes because it'll cook with the flavors of past meals lightly embedded into it.

Thus I imagine an aged round stoneware for pizza will probably make any pizza you make amazing by proxy.

I've found that the way to make a good pizza into a great pizza is to use one really exceptional topping ingredient and make sure the other flavors don't overwhelm it. Try some really good flavorful cheese or gourmet olives or something. One of the best pizzas I've every had was one I made with olive oil, basil, oregano, garlic salt, mozzarella, salami and gourmet oil-cured black olives.

Main FAQ [ baw ] [ co / cog / jam / mtv / tek ] [ ck / coc / draw / writ ] [ pco / coq ] [ a / op / pkmn ] [ n ]
0.0044269561767578 (0 seconds )