>Cheap and easy to make. >Simple, healthy ingredients. >High-protein bread. >A bit of dairy

>Cheap and easy to make
>Simple, healthy ingredients
>High-protein bread
>A bit of dairy
>Tomatos (the most epic fruit)

This is the best meal you can eat when not right out cutting.
I will not let anyone talk bad about pizza.

  1. 3 weeks ago
    Anonymous

    >inb4 some mutt with a "totally italian and not a garden gnome" grandmother who was an escort for a bookie in the mob or whatever the fuck says "My grandma is rolling in her cockholster of a grave over this burnt piece of wonderbread, Mama mia italiana foreverina!!!"

    • 3 weeks ago
      Anonymous

      I can't make any sense of this, but it had me laughing.

    • 3 weeks ago
      Anonymous

      Dad was born in Sicily. The pizza looks fine

    • 3 weeks ago
      Anonymous

      garden gnomeyorkers on suicide watch.

  2. 3 weeks ago
    Anonymous

    >High-protein bread

    I mean if it's a small pizza as a side it might be decent but you probably wan't some sallad along the pizza and maybe some meat.

    • 3 weeks ago
      Anonymous

      Pizza flour had a minimum of 12% protein. I can see a small salad in the side, bit even a small pizza like this with minimal topping should get you full.

      • 3 weeks ago
        Anonymous

        https://i.imgur.com/S40Iecx.jpg

        >Cheap and easy to make
        >Simple, healthy ingredients
        >High-protein bread
        >A bit of dairy
        >Tomatos (the most epic fruit)

        This is the best meal you can eat when not right out cutting.
        I will not let anyone talk bad about pizza.

        >relying on protein from wheat
        >plant protein

        • 3 weeks ago
          Anonymous

          Pizza flour had a minimum of 12% protein. I can see a small salad in the side, bit even a small pizza like this with minimal topping should get you full.

          https://i.imgur.com/S40Iecx.jpg

          >Cheap and easy to make
          >Simple, healthy ingredients
          >High-protein bread
          >A bit of dairy
          >Tomatos (the most epic fruit)

          This is the best meal you can eat when not right out cutting.
          I will not let anyone talk bad about pizza.

          >plant protons
          don't forget to balance them up lads

          • 3 weeks ago
            Anonymous

            tldr anything from column B (beany shit) can fill the holes of anything from column A (wheaty shit) or column C (nutsneedy shit)

          • 3 weeks ago
            Anonymous

            tldr anything from column B (beany shit) can fill the holes of anything from column A (wheaty shit) or column C (nutsneedy shit)

            Cool guide, thanks. Incidentally I was already combining the correct things on the regular.

  3. 3 weeks ago
    Anonymous

    Did you make it? It looks great, here's mine!

    • 3 weeks ago
      Anonymous

      Is that green pesto?

      • 3 weeks ago
        Anonymous

        Yeah, I didn't have any basil so I had to improvise.

        I did, yours looks delicious as well. How long do you let the dough ferment?

        I start preparing the dough about 2-3 hours before it goes in the oven. Depends on ambient temperature, it raises super fast in the summer here.

        • 3 weeks ago
          Anonymous

          I buy a 2 bux basil plant and use that until it dies since I'm too lazy to look up how to properly maintain them, got a mortar and pestle to make my own pesto (since fuck store-bought stuff when it comes to basil), as soon as I get around to it, any month now

          • 3 weeks ago
            Anonymous

            I made pesto once, I find it too much of a hassle to make frequently. I only use real basil if I have someone to impress lmao

            • 3 weeks ago
              Anonymous

              oh I haven't even made it once yet, it's on the "I'm totally gonna do it when I've got my shit together" list
              still prefer fresh basil leaves in my bolognese tho, easy enough to just pluck, wash, and just bite off chunks when I'm extra lazy (most of the time)
              also semi-soi (ethan chlebowski) vid about why the fresher and less thermally fucked with basil, the better:

              • 3 weeks ago
                Anonymous

                tldw: picrel

            • 3 weeks ago
              Anonymous

              How do you make it? It really shouldn't take long or be much of a hassle. Also use walnuts instead of pinenuts since they're cheaper and it tastes the same

        • 3 weeks ago
          Anonymous

          >I start preparing the dough about 2-3 hours before it goes in the oven

          You'll have to try and put it in the fridge over night, 12 hours at least. It develops aromas like you wouldn't believe.
          - Use very little yeast (I use ~1/100 the amount of flour, so around 7g of yeast for 700g of flour)
          - Let it rise at room temp for an hour
          - cut it into the dough pieces and put them in an air-tight container
          - Stick them in the fridge over night
          - Take it out and let it sit at room temperature (still in the container) at least 3 hours before baking

          You will make the chef's kiss gesture, I promise.

    • 3 weeks ago
      Anonymous

      I did, yours looks delicious as well. How long do you let the dough ferment?

    • 3 weeks ago
      Anonymous

      Here come the ameriblobs.
      >That's not pizza!!!

    • 3 weeks ago
      Anonymous

      >I start preparing the dough about 2-3 hours before it goes in the oven

      You'll have to try and put it in the fridge over night, 12 hours at least. It develops aromas like you wouldn't believe.
      - Use very little yeast (I use ~1/100 the amount of flour, so around 7g of yeast for 700g of flour)
      - Let it rise at room temp for an hour
      - cut it into the dough pieces and put them in an air-tight container
      - Stick them in the fridge over night
      - Take it out and let it sit at room temperature (still in the container) at least 3 hours before baking

      You will make the chef's kiss gesture, I promise.

      give exact recipes please. yours look a thousand times better than the ones i make

      • 3 weeks ago
        Anonymous

        It's really all in the technique rather than the recipe. The recipe is only a handful of ingredients. Understanding gluten development and yeast/bacteria fermentation is the key. Having an oven that's hot as shit also helps.

        • 3 weeks ago
          Anonymous

          This, a hot oven with a base that stores heat well (thick fireclay) is essential.
          I'm using a cheap little pizza oven (G3Ferrari).

          Anyway, here's my recipe for 4 medium sized (in European terms) pizza:

          670 g of pizza flour (at least 12% protein)
          460 ml of cold water
          6 g of fresh yeast
          16 g of salt
          10 g of olive oil (optional)

          1. Put all the flour into a big bowl
          2. Add the water but keep about half a cup of it aside for later
          3. Roughly mix everything with a spoon or similar
          4. Cover the bowl with a kitchen towel and let it rest for 30 minutes
          5. Dissolve the yeast in the water you set aside before
          6. Add the year water to the dough
          7. Add the olive oil (optional)
          8. Knead the dough in the bowl for a short while
          9. Add the salt
          10. Take the dough from the bowl and knead it on the table for AT LEAST 15 minutes. This is important! Knead it well.
          11. Put it back into the bowl, seal it air-tight and let it rise at room temp for an hour
          12. Take it out of the bowl, separate it into 4 pieces and form nice dough balls from it
          13. Put them in an air-tight container and let them rise at room temp for another hour
          14. Put the container in the fridge for at least 12 hours (over night?)
          15. Take it out of the fridge and let it warm up for at least 3 hours before baking (either leave the container closed or cover it with a kitchen towel)

          Spreading and topping a pizza dough is another set of skills, best to watch a video. It's not difficult, but there are a few mistakes you can easily avoid.

      • 3 weeks ago
        Anonymous

        Check out ProHomeCooks on YT, he made a pizza video a few days ago. I tried it out and this shit is amazing. He makes everything on the pizza and uses a wood oven, just stole the dought recipe (without the fancy flour), added mushrooms and ham and made it in the oven lol

    • 3 weeks ago
      Anonymous

      Motivated to make some za tonight bros.

  4. 3 weeks ago
    Anonymous

    don't want to burst your bubble op but the protein in high protein flour is not very nutritional. similar to the case with collagen in skin (like those pork rind snacks) except it doesn't help your skin either.

  5. 3 weeks ago
    Anonymous

    you can't argue with results

  6. 3 weeks ago
    Anonymous

    >Tomato
    >epic fruit
    >fruit
    have a nice day

  7. 3 weeks ago
    Anonymous

    Your pizza is winking at me.

  8. 3 weeks ago
    Anonymous

    This is a Secret Menu item at Carrabba's.

    Ask for the "Scottie Thompson" .

  9. 3 weeks ago
    Anonymous

    Not Gregmaxxing? NGMI just follow his guidance gay

  10. 3 weeks ago
    Anonymous

    you need some meat and veg on there mate

    • 3 weeks ago
      Anonymous

      Eh, I like simple pizza better. Sometimes I add Hispanicy salami and gorgonzola, but that's about it. Any recommendations except for salami?

  11. 3 weeks ago
    Anonymous

    I started getting into breadmaking recently and it's crazy how healthy it is home-made vs. store-bought. Even home-made pizza is good for you in moderation. It's literally just water, flour, mozz, and tomato sauce. No added oil or sugar necessary. In comparison, the oozing shit you get at Domino's is pure sloppa.

    Pic related is some ciabatta I made recently.

    • 3 weeks ago
      Anonymous

      Wow, looks fantastic. Are you using a pizza stone out do you have a dedicated bread oven?

      • 3 weeks ago
        Anonymous

        Don't have a pizza stone. I just make do with a steel tray and a regular oven on the highest heat settings. They take about 7-8 minutes to bake, although ideally with a stone it'd probably take under 5. Wish I took pics of my pizzas.

        • 3 weeks ago
          Anonymous

          My oven gets up to about 660F (or at least that's what it claims) and even with a stone it's not enough for the dough to rise properly. I would probably have to heat it for an entire hour for it to be hot enough, but I don't want that. Especially if I only make one or two pizzas.
          I'm surprised it works so well for you.

          • 3 weeks ago
            Anonymous

            Maybe it's your bread type and lack of gluten development? I typically use high hydration doughs for my pizza (70-85%) which makes for more extensible dough with better rise, and spend at least 4 kneading/folding sessions to strengthen the gluten. I use 12.7% protein bread flour, which is pretty high.

            • 3 weeks ago
              Anonymous

              No, the same goes for me. High hydration and long kneading.

  12. 3 weeks ago
    Anonymous

    just a piece of advice, put basilico on pizza after you take it out of the oven, same goes for origano if you put it on pizza

  13. 3 weeks ago
    Anonymous

    >This is the best meal you can eat when not right out cutting

    Simply objectively wrong on so many levels anon. Please for the love of god can you say something like “bros I fucking love pizza so much you would not believe and macro to taste is better than you would expect” next time to avoid triggering my ocd. Most of the time pastured meat/eggs and seven veg is objectively the best meal you can eat.

  14. 3 weeks ago
    Anonymous

    My pizza

    • 3 weeks ago
      Anonymous

      That's a lot of cheese, brother. What kind?

      • 3 weeks ago
        Anonymous

        You think? It's PSLM mozz.

  15. 3 weeks ago
    Anonymous

    Enjoy your Sneed oil

    • 3 weeks ago
      Anonymous

      >Olive oil, if any at all
      >Sneed oil

      No

      • 3 weeks ago
        Anonymous

        >he thinks goyslop is made with olive oil

  16. 3 weeks ago
    Anonymous

    Here's my pizza lads, I bake it in a home oven in a cast iron skillet directly under the broiler - that thing get really hot and can get decently close to a stone oven pizza taste. The only hassle is making the dough the day before if you want some decent raising out of it.

    • 3 weeks ago
      Anonymous

      Looks the best itt but is that crust area dough cooked through?

  17. 3 weeks ago
    Anonymous

    Thread motivated me to make some more 'zza. I really should invest in a pizza slider.

    • 3 weeks ago
      Anonymous

      Haha, it happens.

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