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Wandering Adventure Party

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  3. Pizza night

Pizza night

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  • W webghost0101@sopuli.xyz

    What flour/water ratio did you use? I have been trying to experiment with that.

    eezeebee@lemmy.caE This user is from outside of this forum
    eezeebee@lemmy.caE This user is from outside of this forum
    eezeebee@lemmy.ca
    wrote on last edited by
    #4

    Started with about 1.5 cups of flour and 1 cup of water. Then sprinkled in more flour while mixing with a spatula. That ratio is intentionally more wet and malleable than if I were making bread because I wanted to be sure it would stretch and keep its shape on the pan, which it did with ease.

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    • eezeebee@lemmy.caE eezeebee@lemmy.ca

      Homemade crust, pepperoni, red peppers.

      The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.

      Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.

      S This user is from outside of this forum
      S This user is from outside of this forum
      SatansMaggotyCumFart
      wrote on last edited by
      #5

      Do you not use yeast in your dough?

      eezeebee@lemmy.caE T 2 Replies Last reply
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      • K kalpol@lemmy.zip

        That looks great. Perfectly browned and i love the thick pepperoni.

        Ive got a good skillet pizza recipe from Cooks Illustrated I’ve modified in various ways, fun things lime an anchovy or the anchovy oil in the sauce and basil and garlic in the dough. Parcook the dough in the (cast iron) skillet while dressing it and pop the whole thing into the oven at 500.

        eezeebee@lemmy.caE This user is from outside of this forum
        eezeebee@lemmy.caE This user is from outside of this forum
        eezeebee@lemmy.ca
        wrote on last edited by
        #6

        I’m not crazy about anchovies, but that does sound really good. This was my first time making the dough from scratch, but I’ll take your comment as inspiration to get more creative and infuse it with deliciousness in future pizzas. Thanks for sharing.

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        • S SatansMaggotyCumFart

          Do you not use yeast in your dough?

          eezeebee@lemmy.caE This user is from outside of this forum
          eezeebee@lemmy.caE This user is from outside of this forum
          eezeebee@lemmy.ca
          wrote on last edited by
          #7

          Do you not use yeast in your dough?

          First time doing pizza dough from scratch, and I purposely didn’t use yeast because I wanted it somewhat thin and crispy. It worked out well, but I would definitely use yeast for a thicker/fluffier crust.

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          • S SatansMaggotyCumFart

            Do you not use yeast in your dough?

            T This user is from outside of this forum
            T This user is from outside of this forum
            thwompthwomp@lemmy.world
            wrote on last edited by
            #8

            Sourdough pizza has no yeast, but OPs does not sound like a sourdough crust.

            (Ok, technically it does have yeast, but at the same time the ingredients would just be flour and water)

            S 1 Reply Last reply
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            • T thwompthwomp@lemmy.world

              Sourdough pizza has no yeast, but OPs does not sound like a sourdough crust.

              (Ok, technically it does have yeast, but at the same time the ingredients would just be flour and water)

              S This user is from outside of this forum
              S This user is from outside of this forum
              SatansMaggotyCumFart
              wrote on last edited by
              #9

              Sourdough has wild yeast not commercial but it definitely has yeast.

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              • eezeebee@lemmy.caE eezeebee@lemmy.ca

                Homemade crust, pepperoni, red peppers.

                The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.

                Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.

                K This user is from outside of this forum
                K This user is from outside of this forum
                make -j8
                wrote on last edited by
                #10

                it looks gory and disgusting, it needs nsfw

                eezeebee@lemmy.caE 1 Reply Last reply
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                • eezeebee@lemmy.caE eezeebee@lemmy.ca

                  Homemade crust, pepperoni, red peppers.

                  The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.

                  Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.

                  G This user is from outside of this forum
                  G This user is from outside of this forum
                  godric@lemmy.world
                  wrote on last edited by
                  #11

                  Very nice!

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                  • S SatansMaggotyCumFart

                    Sourdough has wild yeast not commercial but it definitely has yeast.

                    T This user is from outside of this forum
                    T This user is from outside of this forum
                    thwompthwomp@lemmy.world
                    wrote on last edited by
                    #12

                    Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.

                    S 1 Reply Last reply
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                    • T thwompthwomp@lemmy.world

                      Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.

                      S This user is from outside of this forum
                      S This user is from outside of this forum
                      SatansMaggotyCumFart
                      wrote on last edited by
                      #13

                      Yes this is a very pedantic cookbook.

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                      • K make -j8

                        it looks gory and disgusting, it needs nsfw

                        eezeebee@lemmy.caE This user is from outside of this forum
                        eezeebee@lemmy.caE This user is from outside of this forum
                        eezeebee@lemmy.ca
                        wrote on last edited by
                        #14

                        You must be fun at pizza parties

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                        • eezeebee@lemmy.caE eezeebee@lemmy.ca

                          Homemade crust, pepperoni, red peppers.

                          The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.

                          Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.

                          K This user is from outside of this forum
                          K This user is from outside of this forum
                          Krudler
                          wrote on last edited by
                          #15

                          Okay what the hell that’s my picture

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