I'm a pizzaiolo (pizza maker) in italyask me anything i guess
>>12021031Do other italians spit on you for making american food?
>>12021034it isn't american, or at least we don't really prepare it like that hereif 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 needsbut honestly i never have used an electric oven so i don't think my knowdlege really transfers therei'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 yeasti 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
>>12021074>gorgonzolaBased. Criminally underrated. Most American pizza places don't offer it.
>>12021074>spianata and gorgonzolaDamn 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?
>>12021096those 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>>12021101yeah 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
>>12021031Do you make your pizza specific to your region or have you made outside regional pizza's available as well?
>>1202112815+ 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 withyour 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>>12021134oh i seei was confused by those bright yellow splotchesi never tried cheddar on a pizza! i'd like to try it tho
>>12021132no, 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)
>>12021031what 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?
>>12021157>gabagoolhehmy bosses' father looks like somebody outta the sopranos>howa to not burn the meloninever heard about a prosciutto e melone pizzait'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 ovenbut it's a cool image, comparing ham and pineapple with prosciutto e melone
>>12021031Why is there a special word for that? LOL, you Americans never cease to surprise me.
>>12021177it's not specialit's the name of my (part-time) profession
>>12021146>could you try to put it directly on the surface of the ovenOn 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.
>>12021031fuck off leaf
are you middle eastern?
>>12021202Funny enough that place is probably the only half decent pizza chain in Toronto. I just wish the crust wasn’t so thick.
>>12021031Do 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.
>>12021200no sorry that wouldn't be good for the pizza or even the ovenpoint 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 processi know that it's a stringent requisite, but that's how i learned it's bestfor home pizza one should do as one can best>>12021204no i'm a slav, but born in italy >>12021202i wish i could take a trip in Canada>>12021211regular yeast, no sourdoughthe 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 goodi'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
>>12021031An italian's thoughts on Detroit style pizza?Thick caramelized crust with sauce ontop of the cheese.
>>12021232Yeah, 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?
>>12021157Ew wtf is that ugly thing you posted
>>12021237we do too an "high" pizza, we call it pizza altaI enjoy it, and there's quite a number of "trancerie" that sell it by the squareit'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 mozzarellanever heard about itthe closest thing i can think about is scamorza, and we serve that with speck, a alpine cured meat
>>12021031albanese del cazzo, muori gonfio.
>>12021260figa zio sciallanon sono un albanese
>>12021281zingaro, pure peggio... Vi avessero gassato tutti!
>>12021292ti sei perso?>>>/pol/
>>12021031post 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 hoursWill respond asap
>>12021031If 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?
>>12021031What are the most important things when it comes to making a good 'za?
>>12021256itsa bellisma signora mbare. Howa do you a bakea da apizze? Che cosa forno el typo por favoro?
>>12021232This 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.
>>12021031Do you enjoy what you do?
>>12021367I'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 waitmaking 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>>12021398i 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 >>12021404ehh in order i'd say 1 how it's cooked in the oven2 the freshness of the toppings3 the doughwith 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>>12021437sorry with crumb shot I thought you'd post the bottom of the pizza, not the cross sectionlooks fine this way!italian pizza isn't really crunchy tho
>>12021443i work there in the weekend evenings and sometimes in the week as a second pizzaiolo to help the bossI 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 guysit isn't really fatiguing, and it is not stressful because i know that's the boss jobi 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 badthe 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 friendsi guess that going to some other european capital knowing how to make pizza could open some doors, so there's that
>>12021367pizza *is* a format nowadays, i don't think anyone can disagree with this factit'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 welleven here we have kebab places that offer pizzathey usually do margherita, tuna and onions, frankfurter and fries, and sliced kebab on topthe 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 mecooking 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 youI 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 >>12021497no sorry, no totino's around me
>>12021031post recipe for pistacchio pizza
>>12021957>pistacchio pizzai 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
>>12021976jeez dudei 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
>>12021994grazie! anche se si parla tanto di pizza qui su /ck/ volevo portare un po' di prospettiva che mancavavedi un po' che post capitano >>12022009>>12022009yeah dude i've adressed this abovei'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
>>12022043hey ciao!io vivo a piacenza
>>12021031Does your partner use a condom or do you let him raw dog it?
>>12022064Complimenti, sembra meglio di un buon 70% delle pizzerie che si spacciano di essere le migliori qui. Keep up the good work bro
>>12022075ahhh penso tu abbia frainteso hahahhahaquella è una pizza di un anon americanonon ho postato mie pizze qui (non ho neanche foto)è questa pizza qua>>12021134
>>12022085colpa mia allora lolcontinuo a seguire il thread con interesse però
fuck, I think I'll have to make some dough this week....
>>12022133looks great dudeis that basil?you should've put that afterwards thought
>>12021031you're the retarded irish chef poster aren't you? fuck
>>12022150i don't really know what you're referring atIt's pretty late here ladsif the thread's up tomorrow i will gladly answer more questionsthank you for your time!
>>12022142yeah 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
>>12021031What'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?
>>12021031What 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>>12022133Please 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?
>>12021031Can I havea ya mammas a secreta pizza recipe
>>12021031How 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>>12021260Sei 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 townthey also have a noncash fee, pick up fee, and god knows what else
>>12023248Where in Pennsylvania are you? Actual Pittsburgher here.
>>12023268That's NW WisconsinThey have specials every two weeks though they only one I ever loved was gyoza or something and it was amazing
>>12023268Not 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.
>>12023280Good 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.
>>12021031Do 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?
>>12021031Post pic of how a good well-cooked pizza should look on back.
>>12021031I 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?
>>12021031What is a pizzayolo and what country are you from.
>>12021031Italian guy here, I modi di fare la pizza che il tuo capo napoletano e i clienti del nord ti chiedono entrano mai in conflitto?
>>12022170i really like evangelion and nodame cantabilebut I havent seen many animes tho>>12022677the toppings we use the most are: prosciutto cotto, mushrooms, spianata, bufalathe 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>>12022829oh yeah fucki too love bell peppers! we cook ours in the oven and they're great! also onions are really good on pizzai 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>>12022857it's more than fine for a gimmick-y pizza but i'm not really sold >>12022960we 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 7.50you do not get totally full by eating a pizza, if you're a adult male, but it's fine because it's healthier that wayalso my boss always tells me to keep the pizzas small (by surface, not mass) so he can sell a dessert
>>12023320we 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>>12024132my 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 thatalso 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 >>12023359it's a shorthand for pizza-makeri'm of slavic descent but born and living in lovely Italia
>>12023336not my photo, but searching on the web this is the closest i've found to my pizzaif you get this is good
>>12021074>No forno al legnoSome day I'll make my own oven...
>>12021031Do anchovies belong on your pizzas?
>>12024205That looks delicious.
What can I do with the crust to make it less bland?
your two cents about Bonci and his bois
>>12024258add herbs to dough, or stuff the crust, or dip the crust in some kind of dip
>>12021074>>12021128>>12021232>>12021259God 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 eyesWhere did he get those, Tumi?
>>12024226yes of courseyou shold put it after the cooking process if the anchovies are of a greater quality>>12024258put fresh onions on it!it's great>>12024307as I said, my bosses pizzeria is a family led one and i'm really impressed by the amount of effort he puts in itbonci'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 yeastswe just use ours tried and tested dough with "good-enough" proportionsI 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) peoplereactionaries are just people content enough with the status quo
>>12024380sorry if my answer sounds disjointed (it is) my point is that the pizzeria has no incentive to cater to those new trendsfrom my personal view it's great that people push boundaries and mix panification techniques with pizzamaking
>>12024380Do you have a brand of anchovies you can recommend?
>>12021248flip over and flour the bottom of a baking sheet. preheat in over and slide pizza onto it.
>>12024399we do use a brand that's only for catering and you coulnd't buy it in storesi'd suggest you anchovies from the cantabrian sea though if you can find them near you
>>12022855flour in your cunt might be different from here so you might have to experiment using more/less or even a different flourfor 2 doughs:280g wheat flour~148g water21g canola oil1.5 g fresh yeast (very important that u don't use too much, 3g is way too much for example)~5g saltknead 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 hourswhen 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 shitFixed 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?
>>12021031how is granmatre doing?
>>12021031is the pizza mafia real
>>12021031Have you ever put juice in the oven?
>>1202103122 years and i never knew there was a special name for pizza makers.
>>12025151they're both fine, thanks for asking>>12025152i know that a big pizza place in my city is notorious for some kind of shady businessi don't know if that is what you mean>>12025132>they had square-shaped pizzasprobably you went in a tranceria, they are more a kind of fast foodthey do bake it in a rectangular traypizza in restaurants is round>favorite pasta dishi 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
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
>>12025456man it looks great!i'm honored you made a pizza for my sake!!looks dazzling!!!!>>12025435>pizzalolololhoholyou guys really never heard that pizzamakers were called pizzaioli?i'm surprised that other colleagues hadn't yet made a thread here on /ck/
>>12024587I work for a global food distribution company, so try me.
>>12025579we do use anchovies by curreri>http://www.originalcurreri.it/en/maybe you can find them there
>>12021096ydafuq you making dominos in italy
>>12021259Yep, Detroit pizza is considered fast food here too in the US.
>>12021031when you suck dick do you play with the balls?
>>12022030>italy is a country of culinary pluralism and there are endless variants of dishes so i think we shouln't really fight over semanticsThat 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>>12027140is 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 creamHow is this used? Mixed into the sauce? Or on it's own?
>>12021031Are italians white?
>>12021031Canadian 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?
>>12021031How much pizza would a pizzaiolo pizza, if a pizzaiolo could pizza pizza?
>>12021031Observe a real master, peasant!https://www.youtube.com/watch?v=-e5gTx1fVU4&t=7s
>>12027140>>12027287thanks guys!>>12027326pumpkin cream has the consistency of a spreadable cream cheesewe do spread it chunkily on the dough disk without any tomato sauce and add gorgonzola and mozzarella>>12028084yeah 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 servedfast 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 pizzai'm sorry, i've got no expertise on seafoodthe one I do use are packaged and frozen :(, there's no sea near mei'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>>12028132but the point is, pizzaiolo DO pizza>>12028379see >>12021992
>>12025105t. paid $45 plus tip for a bland tiny euro pizza with only salt and a drizzle of cheesy sauce
>>12024190>mushroomsWhat 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 referenceWhat do you think of the Lahey No-Kneed pizza dough?500 g pizza flour16 g kosher saltquarter teaspoon yeast350 ml waterroughly combine and let sit for 20 hours or so at room temperature.
>>12025439good to hearhave a nice week
>>12028938as long as they're washed they'll be fine. i like a firmer mushroom
this is a nice threadbased 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 hereHere in the USA salami and pepperoni are different, I think most people use pepperoni for pizza
>>12028938Those are the same kind of mushrooms we use at work, just in a smaller dose and a different brandThey have added sunflower oil, garlic, parsleyNo kneading?That's interesting, would you tell me more?
The salami looks fattier but that could just be added coloring. Anyone know the difference?
>>12029079Oh, I would've thought they were synonymsWhat's the difference?I've heard salami talked stand-alone and pepperoni just on pizzas>>12029086I'd like to know as wellBut I guess is just confusion and non standard names
will u give it in 20mins like the movies tell me?
>>12029095To make a pizza from pic related I need about 3 minutes and 30 second
>>12029112it may sound weird but I took the habit of muttering to myself "mamma mia pizzeria"doesn't help that i work in a pizzeria
>>12029091Pepperoni is a specific type of salami, named so because of its peppery & smoky taste.
>>12029122thanks for the disambiguation do you guys have access to italian salumi's?in pic related, clockwise: coppa, bresaola, pancetta, salame
>>12029129Yes, we do. But here in the US you only see those at fancy/expensive pizza places. Most cheap places don't have those.
>>12024680>flour in your cunt
>>12029141that makes sense, thanks
>>12029129>pancettaSalami is sausages only. Pancetta is charcuterie.
>>12029080Ah, 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.htmlI'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 marketAre you a fucking immigrant?
>>12029540My father immigrated in Italy in is early twenties from Eastern Europe, 30 years agoI was born in Italy, went to school, made friends, now I'm working and going to uniAm 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 eveningsI 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.
>>12029527Yeah, constant high heat is a necessity for good pizza, too bad most home appliances can't grant itThat dough looks quite impractical for commercial use though, if I think about it I would go mad if I had to use that recipeI'm no mycologist but I've seen some fresh champignons and aragula pizzas
>>12028862I 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?
>>12028131Hi I'm from Venice>DominoCosts 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
>>12021031Doing 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
>>12021031Do you have a picture of your pizza? Would like to see anon"s work
>>12021031Hey 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
>>12021031I'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 ?
>>12029886I wouldn't say that pumpkin cream is a kind of cheese, and also you don't have to put too much gorgonzolaI think it's really tasty>unusualdunno, if a restaurant has a speciality pizza, try thatat my place the pizzas are common, you could find them in any other place>>12030468thanks!>>12030501if 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 >>12030509we do offer "pizza da asporto", it's the same we do serve to the tables, just in a cardboard box>>12030524making a good pizza is not that difficult if you have the right equipmentbe more mindful of the quality of the toppingsfor a photo of the crust refer to this >>12024205
>>12031435Oh? I thought pumpkin cream was made from pureed pumpkin and cream cheese?
>>12024190Nodame Cantabile is pretty nice.
>>12031450now i don't want to be wrong so i'll check asap at worki'll try to keep the thread alive and bumped until then>>12031494it really is
>>12028131The best meal I ever had was in Rome; off the beaten track down a little back street. Chicken McNuggets and chips.
>>12021031post more pizza pics u nerd
i got you pizza guy
>>12031435Wake up wagie where is the pizza !!!!!!!!!!!
Pizza guy is cool but canned mushrooms on pizza sucks.
>>12033493dude, i go to work at 7:30PM, I do evenings, seldom lunchesi gotta study for my degree>>12032640;)>>12033498nah it's fine, they're more than decent, it's a staple
>>12033604i find that mushrooms that arent fresh lose alot of taste and also become rubberyis that true for the canned mushies you use there?
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 oreganoIt 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.
>>12033716looks goodwish i had a piz right now
>>12033739Yeah but cook them first not raw.
>>12033716It was crispy at the border but still fragrant; but the protagonists were the toppings, quite excellent>>12033739Don't know why you guys are so upset about canned mushroomsThey're "funghi trifolati": fresh mushrooms cooked with parsley, garlic and oil, then cannedYou could do it in the kitchen, but what is the margin?
>>12033796they arent soaked in something?i figured it was just raw sliced mushrooms soaked in something and canned
>>12033813Yeah they're soaked in oil and mushroom juice, I do run them through the colander before using them
>>12033716What's your fav drink to go with? Beer ? Wine? Cola? Sip?
>>12033832I like good old WATERBeer with friends, but I'm no expert and just pick draft beer
>>12030284Thank you I will be sure to make a note of this.
>>12021074This is so clearly some larping amerilard, it's just sad, really.
>>12033992either way hes a nice guy
>>12033962Np 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
>>12021031I'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?
>>12034347Lolis HAET pizza
>>12028879We don't use dollars and tips aren't mandatory in most European countries, you inbred.
>>12021031Are you Egyptian?
This is mine
>>12035814This is a Margherita before the ovenSorry for the bad quality, I was in a hurry
I'm convinced that pickle pizzas will be the next big thing. Prove me wrong.
>>12035859I don't disagree. Papa John's had a cheeseburger pizza that was really quite good thanks to the pickles.
>>12035814>>12035847Finally some good fucking food. Hope you are doing good anon. School life+late work life sounds pretty rough
>>12031505Any word on that pumpkin cream?
>>12035859Pickles 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
>>12035859Wouldn'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.
>>12035859Pickled jalapenos have been a topping for a long time now. Pickle pizzas are already a thing.
>>12036605YeahIt's pumpkin plus butter>>12035965Thanks for the concernI'm doing fine
>>12021031Thanks OP for the wholesome threadAlso 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.
hey pizza god, like this threat a lot , thank you.pic related is the pizza im regularly eating , you think its good?
>>12037336Italian 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
>>12037310Lidl frozen pizza can be decent if you put your toppings at home. Never be the ideal pizza, but is a decent alternative, imo.
>>12037310>Stefania will never eat the lidl pizza you prepared
>>12021074>in Italy>baking pizza at 300 with a gas ovenwhy are you such a fucking pleb wagie?
>>12038149Heh dude, I consider myself lucky for landing this gig without any experience, literally first job>>12037336Looks super coolHere's another photo from work
>>12038419He looks lonely
>>12021031do you wash your hands before or after you pick your nose
>>12035859What's the point? Sport peppers, artichokes, and red peppers are already used as toppings. Cucumber pickles don't go well with marinara/mozzerella anyways
>>12021031What do you think of my pizza?
>>12021094Why no oil in the dough?
>>12021031gli italiani non sono bianchi
>>12021044what did he mean by american style pizza? just pepperoni?
>>12021237Nigga that crust is burnt.
does ketchup go on pizza?
>>12021976>>12028379>>12040431Holy fucking hivemind enough already
Is there a type of pizza with no cheese?
>>12040519cheese or no cheese, you make the call.
>>12039905when 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 doughtalso pizza with french fries and wurstel is usually called "americana" and can be found everywhere
>>12040984it's considered the children's pizza because it's what they usually order
>>12040984>>12040994I've never seen pizzas this bad looking in the USA and find it ironic that you tards are mocking us while eating that slop
>>12041031well cameo frozen pizza isn't a good standard point
>>12024345Italians INVENTED pizza you fucking cleft lip. Their pizza IS normal pizza
>>12021031>ask me anything i guessthoughts on anons pizza? >>>/int/102891606
>>12021031In 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