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1. xianc78@gameliberty.club's status on Sunday, 21-Jul-2024 10:20:31 JST xianc78

   Attempt #1 at creating a restaurant quality pizza at home:

   So with my new pizza stone, I decided to first try to make a New York-style pizza with it, according to this video:

   https://youchu.be/watch?v=OuwSQWwjDp0

   It didn't turn out the way I expected, but it was much better than most homemade pizzas I've tried. The dough was just like ordinary, homemade pizza dough however because a family member insisted that they made the dough (they probably took pride in their own pizza and hated that I was trying to make something more "professional"). The dough I used didn't have high-gluten bread flour and instead used regular flour only. I also underestimated how much the dough was going to rise.

   I think what truly changed the game was the cheese. Everyone assumes that since pizza is Italian, you are supposed to use Italian cheese, but it's actually a mix between Mozzarella, Parmesan, and Romano that you should use. You should also sprinkle a little bit of oregano on it. I think I overdid the oregano.

   Best pizza I could compare it to is Sbarro's pizza because they also overuse oregano (at least from my experience). Sauce and cheese were fine, but the dough still gave it the "homemade" vibe. I expected the stone to make it crispy, but I guess it really needed that bread flour.

   Maybe I should try a New Jersey-style bar pizza next time.

   • xianc78@gameliberty.club's status on Sunday, 21-Jul-2024 10:44:24 JST xianc78

     in reply to

     • :meru_B: b e a r d
     • iced quinnsmas :blobcatsanta:

     @beardalaxy @icedquinn When I saw it cooking in the oven, it was looking like Sbarro's and I was expected to get sick from it, but it turned out fine.

     What I really would like to do is to make a pizza that only uses organic ingredients while still tasting like something you get from a restaurant. That would be great because I'm trying to eat more organic lately, but I can never give up pizza no matter what.

   • :meru_B: b e a r d (beardalaxy@gameliberty.club)'s status on Sunday, 21-Jul-2024 10:44:25 JST :meru_B: b e a r d

     in reply to

     • iced quinnsmas :blobcatsanta:

     @icedquinn @xianc78 as long as it tastes good and doesn't make your stomach hurt, it's gucci.

   • iced quinnsmas :blobcatsanta: (icedquinn@blob.cat)'s status on Sunday, 21-Jul-2024 10:44:26 JST iced quinnsmas :blobcatsanta:

     in reply to
     @xianc78 to think food probably all looked this discheveled before megacorps got involved :blobcatwhatsthis:
   • Terry Hendrix II 🏹 (thendrix@social.hendrixgames.com)'s status on Sunday, 21-Jul-2024 10:44:54 JST Terry Hendrix II 🏹

     in reply to

     There's a lot that goes into making pizza. Congrats on your first step. Fermentation time and temp are something to experiment with after you get your ratios down. Also make sure you can pass the window test after kneading.

     xianc78 likes this.
   • xianc78@gameliberty.club's status on Sunday, 21-Jul-2024 10:49:50 JST xianc78

     in reply to

     • Terry Hendrix II 🏹

     @thendrix Thanks for the tips. I've been trying to learn from this guy. He seems to be the master at cooking professional quality pizzas at home.

     https://youchu.be/channel/UCKK8vn91F3MGGipvsutp5kA

   • Terry Hendrix II 🏹 (thendrix@social.hendrixgames.com)'s status on Sunday, 21-Jul-2024 11:34:53 JST Terry Hendrix II 🏹

     in reply to

     An overnight ferment in the icebox can add more flavor, but you have to wait for it to come back to room temp before working it. Also remember to seal it air tight, but with a valve or loose seal so it can vent as it will build up a lot of gas. :3

     xianc78 likes this.
   • iced quinnsmas :blobcatsanta: (icedquinn@blob.cat)'s status on Sunday, 21-Jul-2024 11:43:09 JST iced quinnsmas :blobcatsanta:

     in reply to

     • :meru_B: b e a r d
     @xianc78 @beardalaxy :blobcatnompizza: it likely won't, because truly organic stuff looks weird and the flavors vary. part of the experience.
     
     that's one reason the one nurse guy made that lentil soup for years. comes out different every time, a little bit.
     xianc78 likes this.
   • arc :blobcatevil: (arc@gameliberty.club)'s status on Sunday, 21-Jul-2024 13:26:20 JST arc :blobcatevil:

     in reply to

     @xianc78 Honestly that looks like a great crust for a margarita pizza!

   • xianc78@gameliberty.club's status on Saturday, 10-Aug-2024 13:13:18 JST xianc78

     in reply to

     Attempt #2 at creating a restaurant quality pizza at home:

     I made another New York style. This when turned moderately better then attempt one, but when transferring from the peel to the stone, it got stuck to the peel and I had to manually transfer it, which is why it resulted in this heart shape.

     This time I used actual pizza flour, so it tasted a lot less soggy. But the dough still raised more than I expected. In fact it was rising BEFORE I stuck in it the oven because I was preheating the oven so high and for so long, the surrounding area was hot enough to cause the dough to rise. I also used a much better balance of mozzarella, parmesan, and romano, and it tasted much better than the previous attempt as a result.

     It still wasn't exactly the way I wanted it. It seems like you really need that high-gluten bread flour which you need to order directly from a farm or ask a local pizza shop to sell a spear bag for you. I don't feel like doing either of those, but it seems like it's the only option. Maybe I can order a bag online somewhere.

     Either way, it was a major improvement, but I plan to do better.

   • LukeAlmighty 🇨🇿 (lukealmighty@gameliberty.club)'s status on Saturday, 10-Aug-2024 13:20:33 JST LukeAlmighty 🇨🇿

     in reply to

     @xianc78
     Looks great :aniSparkle:

     xianc78 likes this.
   • xianc78@gameliberty.club's status on Saturday, 10-Aug-2024 13:47:55 JST xianc78

     in reply to

     • LukeAlmighty 🇨🇿

     @LukeAlmighty Thanks, but I won't be satisfied until I make it look like this.

     https://inv.tux.pizza/watch?v=OuwSQWwjDp0