Sup Veeky Forums i'm going to make pic semi related

>while thats going on lets get the memes cut

>that's better

>kinda put the cheese through the shredder already.

thats a big knife

Do the wavy lines on the knife make believe that it cuts better? Have always just looked like water lines to me.

4 u

just my lazy extremely small cutting board

>putting some of this shit down

it's just a different forging technique
en.wikipedia.org/wiki/Pattern_welding

My doctor literally told me to eat pepperoni pizza, you'll be my guide OP, i'm done with freezes pizza

i use plastic handles at work all the time but the meme lines give it +5 sharpness for each one you see

>throw the dough on that shit

Boss ass doctor give that man too much money.

>pushing the air out of the middle to the edges
>i like a thicker crust so thats why the edge is like that

>pic related

What is " this shit " exactly ? I know it is used but I don't know the exact name.

>next you just got to open the bitch up and put in on your pizza peel
>you have one don't you user?

google "how to open a pizza" if you have no idea what to do

>keep in mind this is only 250g of dough so the pizza isn't going to be huge

>cornmeal, i just use it because it doesn't fly everywhere
>you can you flour for that if you want.

here's some leftover sauce from saturday

everyone has there own "perfect" sauce so use your own.

>just making the dame pretty for her date with the oven
>dont overdress her or she'll be called a harlot

>launch your pizza into the oven
>play the waiting game

>bottom rack works best for my oven but other people swear by "6 inches from the broiler for perfect pizza"
>i tell them to fuck off

>rotate
>wait again

>out of the oven
>rest

Nice. A++

Your other shots made the crust look too thick, but it looks better here.

>thanks m8

she's a bit of a dirty girl

just for you bb

one more moneyshot of the bottom incoming then i'm done

Great crumb in that crust.

Just gets better and better. I really enjoy this. Thank you, OP.

fin

i'll take all your reddit gold now pls.

also questions/memes general now?

for the dough it's 63% hydration so you take the weight of the flour and multiply by .63 to get the weight of water you should use.

i use barely any yeast at most 0.5% so you do the same thing as above to find out how much you use for a recipe.

you'll need somewhere around 480 grams of dough for a 16" pie and somewhere around 260-65 for a 12/14 inch depending on the thickness you like.

>this thread

for the cheese use anything but preshredded memezeralla

you can grate it by hand but i'm a lazy fuck and used this attachment for the kitchenaid

cooked the pizza on just plain old a36 steel plate.

memes are floating around that thicker is better but for my own use i'm only using a 1/8 inch thick piece instead of a fucking huge 1/2 inch thing and it works just fine

>used this attachment for the kitchenaid
I dont have that one, but I have the pasta roller/cutter attachments.

I got it in a package with the meat grinder.

i only ever use it to shred large quantities of cheese

NOICE ZA!! i was more than a little worried when i opened the thread

If you're still here op I was wondering what that thick metal layer was. I am guessing its to make a nice crust but I could be wrong and if I am not wrong how much did you pay for it?

Also nice 'za

see
I got it for free because my buddy works a metal fabrication place

they have ones that are made for cooking that have a 40% markup on them

que ascoooooooooooooooooo

i'd eat that sexy pepperoni cup pizza any day OP

do you indulge in
>oregano
>red pepper
>olive oil
>balsamic
on top of our pizza or do you eat it like that?

red pepper is good but tonight I just ate it like that

that crust looks fucking delicious, m8, share the dough recipe

see

I like you the handle on your miyabi more than my black handle.
Can I see the back side please?

nice dude, can you be very specific with as to how you made the dough?