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I'm a pizzaiolo (pizza maker) in italy

ask me anything i guess
>>
>>12021031
Do other italians spit on you for making american food?
>>
>>12021034
it isn't american, or at least we don't really prepare it like that here

if you want american style pizza you go the big cities and go to a fast food there
>>
How hot is your oven?
Favourite topping?
Beyond getting a stone, what would you recommend a home pizza cook do to get better pizzas?
>>
What is your recipe for dough? I heard the best pizza dough doesnt use any oil, or sugar either.
>>
Italians look a like a darker version of arabs.
>>
>>12021054
>How hot is your oven?
we work at about 275-300 °C, it's a gas oven
>Favourite topping?
i guess spianata (vulgarly known as salamino (something akin pepperoni for you american folks)) and gorgonzola, it's really good, but I eat it too often sadly
also pumpkin cream and gorgonzola is really good, maybe with sausage and grana added

>Beyond getting a stone, what would you recommend a home pizza cook do to get better pizzas?
being careful with how you prepare your dough, letting it grow as it needs
but honestly i never have used an electric oven so i don't think my knowdlege really transfers there
i've used pre-made dough for home oven pizza and it's pretty crappy but yeah it's still pizza
>>
>>12021060
>doesnt use any oil, or sugar either.
yeah we use just flour, water and yeast
i can't really elaborate on the proportions because that's my boss job's and he actually fucks it up sometimes by not writing them down

>Italians look a like a darker version of arabs.
not really, i just liked that photo because it's as accurate as i think it should about the equipment (except the hat, nobody wears that hat and apron)
>>
Rate my last za
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>>12021074
>gorgonzola
Based. Criminally underrated. Most American pizza places don't offer it.
>>
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>>12021074
>spianata and gorgonzola
Damn that sounds good.

I've got a gas oven, but I'm pretty sure it maxes out at around 240˚. It works, but it's usually a choice between an overcooked crust or an undercooked middle. When you say let the dough grow, are you talking like a couple days?
>>
>>12021096
those bubbles may be symptom of not letting the dough rest enough, may I see a photo of the other side?
also what about the toppings? is that grana? or artichokes?
looks yummy would take a bite

>>12021101
yeah
i'd be quite sad if i couldn't get my gorgonzola fix soon enough
pizza in italy is really good because the toppings are good
>prosciutto cotto
>prosciutto crudo
>zola
>spianata piccante
>bufala
>>
>>12021031
Do you make your pizza specific to your region or have you made outside regional pizza's available as well?
>>
>>12021128
15+ hour ferment, then I rest it in the fridge until I'm ready to cook. Cheddar, mozz, shitty pepperoni from the butcher counter, and some whole garlic I've let sit in honey for a few months.
>>
>>12021125
>When you say let the dough grow, are you talking like a couple days?
no, not at all!
being a restaurant we have to always have at our disposal ~130 pizzas everytime we're open, letting the dough grow for that time would be unwieldy, it's more like 10 hours, but it really really depends on what you make the dough with
your pizza looks a bit stiff and dry, could you try (without damaging the oven or injuring yourself) to put it directly on the surface of the oven? that would be better even if the temp is that low

>>12021134
oh i see
i was confused by those bright yellow splotches
i never tried cheddar on a pizza! i'd like to try it tho
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>>12021132
no, my restourant is quite run of the mill, and even if my boss family (they run it all together, i'm just an employee) is neapolitan they make the pizza like the people where we do live (in northern italy) like it: a little thin and without that famous neapolitan "cornicione" (crust)
the places who do more regional pizzas are often seen as higher class and pricier (but no pizza should ever go over 10 euros, except for elaborate fish pizza's)
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>>12021031
what is the besta waya to put the gabagool on the apizza?

when you a cook the proschutte e meloni apizza, howa to not burn the meloni? is it asimmalari to how we a do in the estates with ananas and hamboni?
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>>12021157
>gabagool
heh
my bosses' father looks like somebody outta the sopranos

>howa to not burn the meloni
never heard about a prosciutto e melone pizza
it's more of a estive food, it's good because it's fresh
also nobody ever asks for having the prosciutto crudo cooked, it's added after the oven
but it's a cool image, comparing ham and pineapple with prosciutto e melone
>>
>>12021031
Why is there a special word for that? LOL, you Americans never cease to surprise me.
>>
>>12021177
it's not special
it's the name of my (part-time) profession
>>
>>12021146
>could you try to put it directly on the surface of the oven
On the bottom? I could try, though the heat distribution is incredibly uneven - the lowest shelf is far cooler than the top, to the point that I can't cook two sheets of cookies at the same time. That pizza was definitely well overcooked though, I tend to leave it in too long trying to get colour on the top.

10 hours is encouraging, I usually make my dough in the morning and cook around 6. I have to admit I'm kinda lazy with the kneading though.
>>
>>12021031
fuck off leaf
>>
are you middle eastern?
>>
>>12021202
Funny enough that place is probably the only half decent pizza chain in Toronto. I just wish the crust wasn’t so thick.
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>>12021031
Do you use a sourdough starter for the yeast or just regular yeast? Flour "00", bread flour or AP? Also, how would you rate this pizza baked in a preheated oven at 550F on an iron griddle? I've got a crumb shot if that would help.

Nice thread btw, if that matters.
>>
>>12021200
no sorry that wouldn't be good for the pizza or even the oven

point is that the bottom of the oven (or any surface where the pizza is cooked) should be really hot and for a quite long amount of time, (a pizza in a gas oven at 280°C is done in 150-160seconds)
the pizza must be fully in contact with the surface of the oven for the whole cooking process
i know that it's a stringent requisite, but that's how i learned it's best
for home pizza one should do as one can best

>>12021204
no i'm a slav, but born in italy

>>12021202
i wish i could take a trip in Canada

>>12021211
regular yeast, no sourdough
the pizza is good and the boss isn't too interested in changing the formula (i think he's quite disinterested in that regard)
flour it's 00, what's AP though?

too much mozz on that pizza i'd say, but if you like it it's all good
i'd enjoy you posting the back of it, but the point is if you liked it it's good
i'd guess it's undercooked tho
>>
>>12021031
An italian's thoughts on Detroit style pizza?

Thick caramelized crust with sauce ontop of the cheese.
>>
>>12021232
Yeah, I'm thinking of getting just a big hunk of metal to cook on, and accepting that the top isn't going to be exactly the colour I want. Cheers pizza anon.
>>
>>12021054
>Beyond getting a stone, what would you recommend a home pizza cook do to get better pizzas?
Not OP, but preheated cast iron, then stick under a super hot broiler until sufficiently cooked. That's the closest you'll get to a proper pizza oven.

What do you think is a good topping to go with smoked mozzarella OP?
>>
>>12021157
Ew wtf is that ugly thing you posted
>>
>>12021237
we do too an "high" pizza, we call it pizza alta
I enjoy it, and there's quite a number of "trancerie" that sell it by the square
it's seen more as a fast food tho, rather than something people sit down in restourants for

>>12021252
>Not OP, but preheated cast iron, then stick under a super hot broiler until sufficiently cooked. That's the closest you'll get to a proper pizza oven.
might work for a home pizza, too bad i haven't a cast iron :(

>smoked mozzarella
never heard about it
the closest thing i can think about is scamorza, and we serve that with speck, a alpine cured meat
>>
>>12021031
albanese del cazzo, muori gonfio.
>>
>>12021260
figa zio scialla
non sono un albanese
>>
>>12021281
zingaro, pure peggio... Vi avessero gassato tutti!
>>
>>12021292
ti sei perso?
>>>/pol/
>>
>>12021031
post your flour mix and rising time
>>
Are you a purist or do you accept that by this poit pizza has become a format?

If you think there are some limits, where are they? Drowning a margharata in kebab and salad like in Sweden, the Chicago double layered pie, pineapple?

Speaking of that, does Italian pizza still evolve?

If so, what are some latest trends?
>>
Sorry lads I'm offline for a couple hours
Will respond asap
>>
>>12021031
If you had to make (and eat) only one kind of pizza for the rest of your life, what pizza would that be? And what kind of style would you choose?
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>>12021031
What are the most important things when it comes to making a good 'za?
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>>12021256
itsa bellisma signora mbare.

Howa do you a bakea da apizze? Che cosa forno el typo por favoro?
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>>12021232
This is the crumb and I didn't think it was undercooked as the bottom was browned and chewy with a slight crunch. I used "00", sourdough starter and fermented in the refrigerator for 2 days. AP is all purpose flour, don't know what that would equate to in italy.
>>
>>12021031
Do you enjoy what you do?
>>
>>12021367
I'd like an answer to this. Hopefully op's still here.
>>
have you ever ate totinos, bro?
i suggest you try asap then give us a review
>>
sorry guys for having you to wait
making a customer wait is the worst sin in restoration, even more so in a pizzeria since to make a single pizza you shouldn't take more than 3 mins

>>12021398
i said that my fav topping are spianata and zola but if I had to have only one pizza that would be bufala with freshly chopped ciliegini tomatoes and aragula, it's real good. the stile would be italian, neapolitan if possible

>>12021404
ehh in order i'd say
1 how it's cooked in the oven
2 the freshness of the toppings
3 the dough
with 1 and 2 being very close
i'm not a dough nerd and I never really investigated that field sadly, but i'd guess that there is some diminishing return rates with the time and effort spent in excessive dough making

>>12021437
sorry with crumb shot I thought you'd post the bottom of the pizza, not the cross section
looks fine this way!
italian pizza isn't really crunchy tho
>>
>>12021443
i work there in the weekend evenings and sometimes in the week as a second pizzaiolo to help the boss
I enjoy "cooking" if I can call that, it's a good job and quite satisfying to brag with friends (it's the best part time job a 19yo with no prior experience could land imho) when they are just home delivery guys
it isn't really fatiguing, and it is not stressful because i know that's the boss job
i work with him shoulder to shoulder in a small space so we are quite coordinated and there is some banter so it isn't too bad
the job in itself is fine, but I wouldn't do it for all my life, i'm studying full time law so that's just a way to make money to spend with friends
i guess that going to some other european capital knowing how to make pizza could open some doors, so there's that
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>>12021367
pizza *is* a format nowadays, i don't think anyone can disagree with this fact
it's a food shape that's eaten worldwide, how could you be a purist?
that said I do it my way because i actually really like how my kind of pizza tastes and i have all the means to make it well

even here we have kebab places that offer pizza
they usually do margherita, tuna and onions, frankfurter and fries, and sliced kebab on top
the toppings are sometimes passable but the main reason I would advise against those places it's that they often use electrical ovens, and that's quite a yikes from me
cooking method really distinguish good pizza (wood oven >> gas oven >>>> electric oven)
pineapple on pizza is fine by me, i'd never tried chicago stile tho

>Speaking of that, does Italian pizza still evolve?
there are some vanguards that touch with chemical sperimentation but i don't really know to answer you
I work in a run of the mill pizza place, we wouldn't really know

>If so, what are some latest trends?
i missed a course on the
newest toppings, i can't really answer you :(
i can say there is some sperimentation, somewhere

>>12021497
no sorry, no totino's around me
>>
>>12021031
post recipe for pistacchio pizza
>>
>>12021957
>pistacchio pizza
i wouldn't really know but here's the first google result!

https://blog.giallozafferano.it/odoredifelicita/pizza-al-pistacchio-di-bronte-con-mozzarella-di-bufala/
>>
how would you rate this pizza making technique
https://youtu.be/-e5gTx1fVU4
>>
>>12021976
jeez dude
i shouln't have seen that
>>
Volevo solo dire che questo è un bel thread, gasa vedere gli americani farsi domande, grazie anon pizzaiolo
>>
Hey Pizzaiolo,

Is Chicago Deep Dish Pizza...a pizza?
Heavy debate in America if it is
>>
>>12021994
grazie!
anche se si parla tanto di pizza qui su /ck/ volevo portare un po' di prospettiva che mancava
vedi un po' che post capitano >>12022009

>>12022009
yeah dude i've adressed this above
i'd say it is a pizza, some colleagues I think would disagree with me, but italy is a country of culinary pluralism and there are endless variants of dishes so i think we shouln't really fight over semantics
>>
Napoletano qui, di donde sei OP?
>>12021096 La pizza sembra buona davvero
>>
>>12022043
hey ciao!
io vivo a piacenza
>>
>>12021031
Does your partner use a condom or do you let him raw dog it?
>>
>>12022064
Complimenti, sembra meglio di un buon 70% delle pizzerie che si spacciano di essere le migliori qui. Keep up the good work bro
>>
>>12022075
ahhh penso tu abbia frainteso hahahhaha
quella è una pizza di un anon americano
non ho postato mie pizze qui (non ho neanche foto)

è questa pizza qua>>12021134
>>
>>12022085
colpa mia allora lol
continuo a seguire il thread con interesse però
>>
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fuck, I think I'll have to make some dough this week....
>>
>>12022133
looks great dude
is that basil?
you should've put that afterwards thought
>>
>>12021031
you're the retarded irish chef poster aren't you? fuck
>>
>>12022150
i don't really know what you're referring at

It's pretty late here lads
if the thread's up tomorrow i will gladly answer more questions

thank you for your time!
>>
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>>12022142
yeah it is, sometimes i put it on before and sometimes after.

I always grate some parmigiano on as well as I think that mozzarella by itself doesn't have enough taste
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>>12021031
What's your favorite anime?
>>
Great thread thanks for posting op.

My question, what is the 3 most common ordered pizzas besides the neopolitan and margaritha?
>>
>>12021031
What kind of wood makes the best tasting pizza
>>
My go-to pizza is Pepperoni, onion, and green bell pepper. I truly believe that it is objectively the perfect combination of toppings on a pizza. How do you feel about this?
>>
>>12022166
>>12022133
Please post your dough recipe. Yours looks perfect and I want to make my first dough this week.
>>
What's the best topping and why is it pineapple?
>>
>>12021031
Can I havea ya mammas a secreta pizza recipe
>>
>>12022825
Morning wood.
>>
>>12021031
How much does a regular pizza cost? Like a pizza that a healthy size adult male would be able to eat in one sitting and be full with no leftovers.
>>
>>12021292
>>12021260
Sei un piddino che trolla, vero?
Ne ho conosciuti un paio di voi trollini al soldo dei sinistri, riuscite ad essere fuori luogo come nemmeno un foggiano ubriaco alle 4 di notte sa fare.
>>
Only pizza joint in my town
they also have a noncash fee, pick up fee, and god knows what else
>>
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>>12023243
I'm retarded
>>
>>12023248
Where in Pennsylvania are you? Actual Pittsburgher here.
>>
>>12023268
That's NW Wisconsin
They have specials every two weeks though they only one I ever loved was gyoza or something and it was amazing
>>
>>12023268
Not him, but how do you feel about Antonio becoming a Raider? I didn’t burn his jersey, I did pack it away tho. I burnt my Bell and Burress jerseys tho.
>>
>>12023280
Good Fucking Riddance desu. The man was a cancer to the team, and he needed to be gotten rid of much sooner. I don't see the Steelers getting to the SB with Captain Fat Fuck as QB, so hopefully we'll rebuild in 3 or 4 years.
>>
>>12021031
Do you use anything besides tomato and basil and salt in your margherita sauce? What brand of tomatoes do you use? Do you pulverize the tomatoes with an immersion blender?
>>
>>12021031
Post pic of how a good well-cooked pizza should look on back.
>>
>>12021031
I dunno if it was already asked, but do other Italians (napolitani in particular I guess) get pissy at you if your pizza isnt to their expectations or what they're used to?
>>
>>12021031
What is a pizzayolo and what country are you from.
>>
>>12021031
Italian guy here, I modi di fare la pizza che il tuo capo napoletano e i clienti del nord ti chiedono entrano mai in conflitto?
>>
>>12022170
i really like evangelion and nodame cantabile
but I havent seen many animes tho

>>12022677
the toppings we use the most are: prosciutto cotto, mushrooms, spianata, bufala
the most requested pizza would be margherita and then maybe capricciosa (cotto, mushrooms and artichokes), but margherita has a wide margin, 'cause it's the second cheapest pizza we have

>>12022829
oh yeah fuck
i too love bell peppers! we cook ours in the oven and they're great! also onions are really good on pizza
i really suggest you to find some spianata if you can, because i'm suspicious that american pepperoni or salami as you call them are as good as the ones we do have in here

>>12022857
it's more than fine for a gimmick-y pizza but i'm not really sold

>>12022960
we only do make normal-sized pizzas and smaller ones
the pricing varies with the toppings but it never exceeds the 9 euros (the most expensive is the sea fruits pizza)
margherita is 6 euros, capricciosa is 7.50
you do not get totally full by eating a pizza, if you're a adult male, but it's fine because it's healthier that way
also my boss always tells me to keep the pizzas small (by surface, not mass) so he can sell a dessert
>>
>>12023320
we do use a mix of mutti tomato pulp and passata, and do not add basil or anything to it, just salt and maybe a bit of olive oil

>>12023348
>>12024132
my boss is of neapolitan descent, but was born in northern italy, and he likes how pizza is made in the north (it's thinner and with less crust) so he taught me that way, also you have to make pizza that people do like, that's that
also i don't know how's in Napoli but i believe that people here and in general in italy hold napoli's pizza as a premium version, an occasion for fine dining.
having pizza is really a casual setting, families, birthday parties, reunions of colleagues go to eat pizza together because it's cheap and normal

>>12023359
it's a shorthand for pizza-maker
i'm of slavic descent but born and living in lovely Italia
>>
>>12023336
not my photo, but searching on the web this is the closest i've found to my pizza

if you get this is good
>>
>>12021074
>No forno al legno
Some day I'll make my own oven...
>>
>>12021031
Do anchovies belong on your pizzas?
>>
>>12024205
That looks delicious.
>>
What can I do with the crust to make it less bland?
>>
your two cents about Bonci and his bois
>>
>>12024258
add herbs to dough, or stuff the crust, or dip the crust in some kind of dip
>>
>>12021074
>>12021128
>>12021232
>>12021259

God damm why are Europeans so pretentious. There is literally nothing wrong with normal pizza, why do you have to make it so complicated? Fuck off with this shit
>>
>>12021157
>huge bags under the eyes
Where did he get those, Tumi?
>>
>>12024226
yes of course
you shold put it after the cooking process if the anchovies are of a greater quality

>>12024258
put fresh onions on it!
it's great

>>12024307
as I said, my bosses pizzeria is a family led one and i'm really impressed by the amount of effort he puts in it
bonci's focus is in it's dough, and as I said my boss really doesn't care to experiment with whole wheat grain or sourdough or experimental yeasts
we just use ours tried and tested dough with "good-enough" proportions
I can see that there can be a market for foodies in big cities, but here the market is normal (even on the short side of the middle class) people
reactionaries are just people content enough with the status quo
>>
>>12024380
sorry if my answer sounds disjointed (it is)
my point is that the pizzeria has no incentive to cater to those new trends

from my personal view it's great that people push boundaries and mix panification techniques with pizzamaking
>>
>>12021202
>macfag
>>
>>12024380
Do you have a brand of anchovies you can recommend?
>>
>>12021248
flip over and flour the bottom of a baking sheet. preheat in over and slide pizza onto it.
>>
>>12024399
we do use a brand that's only for catering and you coulnd't buy it in stores

i'd suggest you anchovies from the cantabrian sea though if you can find them near you
>>
>>12022855
flour in your cunt might be different from here so you might have to experiment using more/less or even a different flour

for 2 doughs:
280g wheat flour
~148g water
21g canola oil
1.5 g fresh yeast (very important that u don't use too much, 3g is way too much for example)
~5g salt

knead until smooth (should take less than 10 mins)
divide into two balls (use the folding method to make the balls)
cover in plastic and place in the fridge for 16-24 hours

when you bake the pizza, it's important that the surface you place them on is preheated. if you don't have a pizza stone you can preheat a pan. use the highest setting your oven allows for, don't put too much toppings on it or it'll get soggy. don't drench it in pizza sauce either, 1-1.5 spoonfuls should be enough. good luck.
>>
>>12024345
>Goddamn why are Americans so dense. There is literally a world in making pizza with different preparations, with tons of toppings, flavours and tastes, why do you have to drown it in shitty cheese and meat? Fuck off with this shit

Fixed that for you, go back to oversaturating your tastebuds you pleb, we're talking about cooking.
>>
Do you really make round pizzas? The times I went to Italy, they had square-shaped pizzas. Also, what is your favorite pasta dish? Can you also explain how to make a proper frutti di mare?
>>
denillo?
>>
>>12021031
how is granmatre doing?
>>
>>12021031
is the pizza mafia real
>>
>>12021031
Have you ever put juice in the oven?
>>
>>12021031
22 years and i never knew there was a special name for pizza makers.
>>
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>>12025151
they're both fine, thanks for asking

>>12025152
i know that a big pizza place in my city is notorious for some kind of shady business
i don't know if that is what you mean

>>12025132
>they had square-shaped pizzas
probably you went in a tranceria, they are more a kind of fast food
they do bake it in a rectangular tray
pizza in restaurants is round
>favorite pasta dish
i really like amatriciana, but i'm not a partisan, so i eat everything italy has to offer
>Can you also explain how to make a proper frutti di mare?
when I'm asked to prepare a pizza ai frutti di mare I order a mix of shrimps and squid tentacles from the kitchen and i just put them on the pizza
>>
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Thank you pizzalolololhohol. I made a pizza to honor your thread. Don't tell me I used too much cheese because I cut it 25% and it was much better
>>
>>12025456
man it looks great!
i'm honored you made a pizza for my sake!!

looks dazzling!!!!

>>12025435
>pizzalolololhohol
you guys really never heard that pizzamakers were called pizzaioli?
i'm surprised that other colleagues hadn't yet made a thread here on /ck/
>>
>>12024587
I work for a global food distribution company, so try me.
>>
>>12025579
we do use anchovies by curreri

>http://www.originalcurreri.it/en/
maybe you can find them there
>>
>>12021096
ydafuq you making dominos in italy
>>
>>12021259
Yep, Detroit pizza is considered fast food here too in the US.
>>
>>12021031
when you suck dick do you play with the balls?
>>
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>>12022030
>italy is a country of culinary pluralism and there are endless variants of dishes so i think we shouln't really fight over semantics

That is a solid fucking response and should be pinned in any /ck threads about pizza.
>>
Wow, I was expecting this thread to be shit but OP is actually pretty chill and baste, not to mention
>>12027140
is right about what he said. If I search my last name in Google I get almost exclusively people around Milan, so that practically makes me an Italian and white and we're basically family, right? Salute from your bastard child, il argentino :^)
>>
>>12021074
>pumpkin cream

How is this used? Mixed into the sauce? Or on it's own?
>>
>>12021031
Are italians white?
>>
>>12021031

Canadian here. Went to Rome, Florence, and Assisi when I was younger. You have a beautiful country and some of the best food in the world. Some questions for you though:


I noticed that some American pizza chains like Dominoes has locations in Italy. Not much, but some. How many Italians actually eat that stuff? Or is mainly just tourists?

I hope to travel to Venice, Sardinia, Sicily (probably Palermo), and Naples in the next year or 2. I would like to try some kind of seafood pizza. Is there anything you would recommend in these areas that I look for?


Things to do in Venice?
>>
>>12021031
How much pizza would a pizzaiolo pizza, if a pizzaiolo could pizza pizza?
>>
>>12021031
Observe a real master, peasant!

https://www.youtube.com/watch?v=-e5gTx1fVU4&t=7s
>>
>>12027140
>>12027287
thanks guys!

>>12027326
pumpkin cream has the consistency of a spreadable cream cheese
we do spread it chunkily on the dough disk without any tomato sauce and add gorgonzola and mozzarella

>>12028084
yeah of course

>>12028131
>How many Italians actually eat that stuff? Or is mainly just tourists?
when people go to the big city they usually like to visit big american fast foods like starbucks, KFC, dominoes (BK and McD are more widespread and common) just to spend the day with friends and to banter about the food they're served
fast food pizza is viewed with skepticism because a "good"-italian style pizza is preferred and very much easier to attain
> I would like to try some kind of seafood pizza
i'm sorry, i've got no expertise on seafood
the one I do use are packaged and frozen :(, there's no sea near me
i'd advise you to ask the locals for a good seafood pizza (ask for where the freshest fish is served (il pesce più fresco))
>Things to do in Venice?
never went there myself sadly but be mindful of tourist traps

>>12028132
but the point is, pizzaiolo DO pizza

>>12028379
see >>12021992
>>
>>12025105
t. paid $45 plus tip for a bland tiny euro pizza with only salt and a drizzle of cheesy sauce
>>
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>>12024190
>mushrooms
What sorts of mushrooms are used in your pizza making? I really can't imagine common button mushrooms cooking into an edible state in 2-3 minutes.

For reference
What do you think of the Lahey No-Kneed pizza dough?
500 g pizza flour
16 g kosher salt
quarter teaspoon yeast
350 ml water

roughly combine and let sit for 20 hours or so at room temperature.
>>
>>12028132
https://getyarn.io/yarn-clip/95643440-900a-4778-ae8c-19a19b715fd9
>>
>>12025439
good to hear
have a nice week
>>
>>12028938
as long as they're washed they'll be fine. i like a firmer mushroom
>>
this is a nice thread
based pizza man
>>
>>12024190
>i really suggest you to find some spianata if you can, because i'm suspicious that american pepperoni or salami as you call them are as good as the ones we do have in here

Here in the USA salami and pepperoni are different, I think most people use pepperoni for pizza
>>
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>>12028938
Those are the same kind of mushrooms we use at work, just in a smaller dose and a different brand
They have added sunflower oil, garlic, parsley

No kneading?
That's interesting, would you tell me more?
>>
The salami looks fattier but that could just be added coloring. Anyone know the difference?
>>
>>12029079
Oh, I would've thought they were synonyms
What's the difference?

I've heard salami talked stand-alone and pepperoni just on pizzas

>>12029086
I'd like to know as well
But I guess is just confusion and non standard names
>>
will u give it in 20mins like the movies tell me?
>>
>>12029095
To make a pizza from pic related I need about 3 minutes and 30 second
>>
>>12021031
mama mia?
>>
>>12029112
it may sound weird but I took the habit of muttering to myself "mamma mia pizzeria"

doesn't help that i work in a pizzeria
>>
>>12029117
based
>>
>>12029091
Pepperoni is a specific type of salami, named so because of its peppery & smoky taste.
>>
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>>12029122
thanks for the disambiguation

do you guys have access to italian salumi's?
in pic related, clockwise: coppa, bresaola, pancetta, salame
>>
>>12029129
Yes, we do. But here in the US you only see those at fancy/expensive pizza places. Most cheap places don't have those.
>>
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>>12024680
>flour in your cunt
>>
>>12029141
that makes sense, thanks
>>
>>12029129
>pancetta
Salami is sausages only. Pancetta is charcuterie.
>>
>>12029080
Ah, so run of the mill canned mushrooms. I wonder how well a chanterelle would go on a pizza?

>No kneading?

Yes. Here is an article from serious eats on it from 2012.

https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

I've tried it before with a pizza stone but my oven is electric and does not maintain a consistent enough heat to cook pizza properly, regardless of flour.
>>
>>12021031
>reverse google image
>foreign pizza-makers flooding the market
Are you a fucking immigrant?
>>
>>12029540
My father immigrated in Italy in is early twenties from Eastern Europe, 30 years ago
I was born in Italy, went to school, made friends, now I'm working and going to uni
Am I an immigrant?

Many pizzaioli in low grade places are immigrants because they're cheaper to employ; it's not a very prestigious (except for those who work in really good pizzerias and restourants) profession but for a youngster like me it's good, maybe the best job possible during school, because I work during weekend evenings
I choose that image not to make a point, I just thought that it was accurate about the place and equipment a pizzaiolo works with. Enough with politics
>>
>>12029748
>Am I an immigrant?
No, 2nd gen aren't immigrants. You should still git out.
>>
>>12029527
Yeah, constant high heat is a necessity for good pizza, too bad most home appliances can't grant it
That dough looks quite impractical for commercial use though, if I think about it I would go mad if I had to use that recipe

I'm no mycologist but I've seen some fresh champignons and aragula pizzas
>>
>>12028862

I will try making the pumpkin cream with gorgonzola and mozzarella but it sounds really heavy. Three types of cheese lathered across pizza? I will probably need a nap after two slices.

Are there any other pizza's you would recommend to American's that are unusual, even for Italy?
>>
>>12021259
Roman pizza?
>>
>>12028131
Hi I'm from Venice
>Domino
Costs 11 euros for a pizza...delivery only. Not even going to bother
>Venice
Is a beautiful city, full of history. I've seen it called amusement park or tourist trap many times by people who don't know shit. I can assure you real people live here.
Some quick tips
>stay in the mainland and take the bus
>don't eat anywhere with a menu in English front and center
>get a drink in Campo Santa Margherita and mingle with local college students
>visit the Scuola Grande di San Rocco and see their huge paintings
>get lost and enter a random church to find how beautiful it is
>if you have time see the surrounding islands all of them are unique
>>
>>12021031
Doing God's work anon. Pizzaioli are among the people inresoect the most because they work hard to make the most delicious food in the universe
>>
>>12021031
Do you have a picture of your pizza? Would like to see anon"s work
>>
>>12021031
Hey OP what's your view on take away pizza. Are they shit like take away ramen ? I imagine you only eat fresh pizza made at the resturant
>>
>>12021031
I'm not a pizza expert but would like to go to a pizza resturant. Is there a kind of pizza that can tell if the resturant has good skill or not ?
>>
>>12029886
I wouldn't say that pumpkin cream is a kind of cheese, and also you don't have to put too much gorgonzola
I think it's really tasty
>unusual
dunno, if a restaurant has a speciality pizza, try that
at my place the pizzas are common, you could find them in any other place

>>12030468
thanks!

>>12030501
if thread's up till this evening (now it's 1 am in italy) i'll be at work and able to post a timestamped pizza

>>12030509
we do offer "pizza da asporto", it's the same we do serve to the tables, just in a cardboard box

>>12030524
making a good pizza is not that difficult if you have the right equipment
be more mindful of the quality of the toppings
for a photo of the crust refer to this >>12024205
>>
>>12031435
Oh? I thought pumpkin cream was made from pureed pumpkin and cream cheese?
>>
>>12024190
Nodame Cantabile is pretty nice.
>>
>>12031450
now i don't want to be wrong so i'll check asap at work
i'll try to keep the thread alive and bumped until then

>>12031494
it really is
>>
>>12021031
Pumpo!
>>
>>12028131
The best meal I ever had was in Rome; off the beaten track down a little back street. Chicken McNuggets and chips.
>>
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>>12021031
post more pizza pics u nerd
>>
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i got you pizza guy
>>
>>12031435
Wake up wagie where is the pizza !!!!!!!!!!!
>>
Pizza guy is cool but canned mushrooms on pizza sucks.
>>
>>12033493
dude, i go to work at 7:30PM, I do evenings, seldom lunches
i gotta study for my degree

>>12032640
;)

>>12033498
nah it's fine, they're more than decent, it's a staple
>>
>>12033604
i find that mushrooms that arent fresh lose alot of taste and also become rubbery
is that true for the canned mushies you use there?
>>
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I'm having a pizza at one of the fanciest pizza places in town (not where I work)

It's a pizza with prosciutto cotto, mushrooms, artichoke, capers, agrodolce (pickled?) bell peppers and oregano
It costs me 10€, quite pricey buts ok
>>
Canned mushrooms on pizza is a huge no no. People here in Chicago won't tolerate that shit, you'd go out of business or change your ways.
I guess op's boss does it to save time but don't act like there isn't a noticeable difference between fresh and canned mushrooms.
I thought Italians whole thing they preach is fresh ingredients.
>>
>>12033716
looks good
wish i had a piz right now
>>
>>12033739
Yeah but cook them first not raw.
>>
>>12033716
It was crispy at the border but still fragrant; but the protagonists were the toppings, quite excellent

>>12033739
Don't know why you guys are so upset about canned mushrooms
They're "funghi trifolati": fresh mushrooms cooked with parsley, garlic and oil, then canned
You could do it in the kitchen, but what is the margin?
>>
>>12033796
they arent soaked in something?
i figured it was just raw sliced mushrooms soaked in something and canned
>>
>>12033813
Yeah they're soaked in oil and mushroom juice, I do run them through the colander before using them
>>
>>12033716
What's your fav drink to go with? Beer ? Wine? Cola? Sip?
>>
>>12033832
I like good old WATER
Beer with friends, but I'm no expert and just pick draft beer
>>
>>12033908
WATER
>>
>>12030284

Thank you I will be sure to make a note of this.
>>
>>12021074
This is so clearly some larping amerilard, it's just sad, really.
>>
>>12033992
either way hes a nice guy
>>
>>12033962
Np if you have anything else you'd like to know just open a thread on /trv/. There are at least two other people who browse and can help you other than me
>>
>>12021031
I'm gay btw, which flour other than 00 or all purpose would you consider working with if you had to do something unconventional?
>>
Do lolis liek pizza?
>>
>>12034347
Lolis HAET pizza
>>
>>12028879
We don't use dollars and tips aren't mandatory in most European countries, you inbred.
>>
>>12021031
Are you Egyptian?
>>
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This is mine
>>
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>>12035814
This is a Margherita before the oven

Sorry for the bad quality, I was in a hurry
>>
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I'm convinced that pickle pizzas will be the next big thing. Prove me wrong.
>>
>>12035859
I don't disagree. Papa John's had a cheeseburger pizza that was really quite good thanks to the pickles.
>>
>>12035814
>>12035847
Finally some good fucking food.

Hope you are doing good anon. School life+late work life sounds pretty rough
>>
>>12031505
Any word on that pumpkin cream?
>>
>>12035859
Pickles on grilled cheese are really good so I don't see why this wouldn't work for most people. Maybe a bit acidic with the vingear and tomatoes
>>
>>12035859
Wouldn't surprise me. For some reason people who like pickles are fucking fanatical about.
I swear some people act like you insulted their who life style if you have the audacity to not like pickles.
>>
>>12035859
Pickled jalapenos have been a topping for a long time now. Pickle pizzas are already a thing.
>>
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>>12036605
Yeah
It's pumpkin plus butter

>>12035965
Thanks for the concern
I'm doing fine
>>
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>>12021031
Thanks OP for the wholesome thread
Also press F for me for being currently stuck in Ferrara and the best pizza to be had is the one i buy at LIDL or Mcdonald.

Also mcfuck you amerimutts for being such uppity pricks.
I love your food but you are such annoyong fags about it.
>>
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hey pizza god, like this threat a lot , thank you.

pic related is the pizza im regularly eating , you think its good?
>>
>>12037336
Italian guy here, I can tell that seems pretty good. I like the toppings and the crust has a soul. Maybe a little more of mozzarella will improve it, but if you like it as it is, then you are good to go, anon
>>
>>12037310
Lidl frozen pizza can be decent if you put your toppings at home. Never be the ideal pizza, but is a decent alternative, imo.
>>
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>>12037310
>Stefania will never eat the lidl pizza you prepared
>>
>>12021074
>in Italy
>baking pizza at 300 with a gas oven
why are you such a fucking pleb wagie?
>>
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>>12038149
Heh dude, I consider myself lucky for landing this gig without any experience, literally first job

>>12037336
Looks super cool

Here's another photo from work
>>
>>12038419
He looks lonely
>>
>>12021031
do you wash your hands before or after you pick your nose
>>
>>12035859
What's the point? Sport peppers, artichokes, and red peppers are already used as toppings. Cucumber pickles don't go well with marinara/mozzerella anyways
>>
>>12021031
What do you think of my pizza?
>>
>>12021094
Why no oil in the dough?
>>
>>12021031
gli italiani non sono bianchi
>>
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>>12038844
>>
>>12021044
what did he mean by american style pizza? just pepperoni?
>>
>>12021096
>za

kys
>>
>>12021237

Nigga that crust is burnt.
>>
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does ketchup go on pizza?
>>
incoming

https://www.youtube.com/watch?v=-e5gTx1fVU4
>>
>>12021976
>>12028379
>>12040431
Holy fucking hivemind enough already
>>
Is there a type of pizza with no cheese?
>>
>>12040519
cheese or no cheese, you make the call.
>>
>>12040519
Marinara
>>
>>12039905
when italians think about american pizza they think about pic related, its not the pepperoni itself which makes it american but the huge amount of cheese and shit quality of the dought
also pizza with french fries and wurstel is usually called "americana" and can be found everywhere
>>
>>12040984
it's considered the children's pizza because it's what they usually order
>>
>>12040984
>>12040994
I've never seen pizzas this bad looking in the USA and find it ironic that you tards are mocking us while eating that slop
>>
>>12041031
well cameo frozen pizza isn't a good standard point
>>
>>12024345
Italians INVENTED pizza you fucking cleft lip. Their pizza IS normal pizza
>>
>>12021031
>ask me anything i guess
thoughts on anons pizza?
>>>/int/102891606
>>
>>12021031
In NYC pizzerias (not fast food ones) make something called Sicilian pizza. My mom told me that would probably have been adapted from Fococcia(sp?) with toppings.

Explain



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