ck/19162194.txt

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--- 19162194
I 've been making pizza professionally for 8 years. Never really intended to be a chef but it just sorta happened after I bout a garden pizza oven.
--- 19162200
Trash pizza doesnent even have stuffed crust
--- 19162201
>>19162194 (OP)
looks like shit
--- 19162248
>>19162194 (OP)
>>19162200
>>19162201
I'd eat it.
--- 19162263
looks tasty, what oven did you buy?
--- 19162270
OP pic just gave me a great idea. Poutinzza! Brown gravy instead of marinara, topped with cheese curds and fries. Available toppings include frog legs and snails.
--- 19162320
>>19162201
nah it looks like neapolitan pizza which is amazing. nice job OP
--- 19162346
>>19162320
even pizza hut is better than neapolitan
--- 19162352
>>19162346
tastelet
--- 19163345
>>19162194 (OP)
What oven did you make or buy? 
What's your dough recipe?
--- 19163547
>>19162194 (OP)
great dough, crust looks perfect but either your oven is shit and doesn't get hot enough or the mozzarella was way too thick. it also looks really sloppy/lazy with the left and right sides being completely empty
--- 19163562
>>19162194 (OP)
LOL. Wtf is that?
--- 19163566
>>19162194 (OP)
>take bite
>mouthful of cheese, i can't taste anything except cheese
>take another bite
>wet bread with the idea of tomato sauce
>reach crust
>it's just bread, and it's tasteless, even for bread
3/10
--- 19163599
>pro pizza chef for 8 years
>btfo by >>19163428 →
surely this is b8?
--- 19163616
>>19162320
No it looks like shit, i don't even know how this nigga made bufala mozzarella look like that, should be large circular-ish clumps and not a bunch of fucking obese noodles.
--- 19163622
>>19163599
OP is definitely not a pro otherwise he would have access to an oven that can melt cheese but at least he knows how to make dough unlike this anon>>19163428 →
--- 19163679
he put string cheese on it
--- 19163794
>>19163679
he couldn't even bother to at least string it?
--- 19163847
>>19162270
Honestly not a bad idea....but leave the frog legs and snails off. Maybe frog legs could be a side like wings are in most places.
--- 19163924
>>19162194 (OP)
pizza looks great. Don't mind the mutt tastelets in this thread whose idea of a good pizza is a sugar infested tomato sauce on a sugary dough with fake mozzarella and 7 garbage toppings that ruin the core flavor of the pizza.
--- 19164201
OP here. I went out with my BF so didnt have chance to look at replies until now. Wow so many uneducated people lol.

>>19162200
>>19162201
Land of the tasteless, home of the fat.

>>19162263
I started out on an ooni but Ive used many ovens now. Currently on a twin stefano forni. I also became an ooni associate/advocate last year so I have half a dozen ooni Karu I teach classes with in winter.

>>19162270
not for me sorry but have fun :)

>>19162320
thankyou chef

>>19163345
The thread pic is actually 4-5 years ago (was the only one I had to hand). That was made on a Gozny Master. Terrible terrible oven. I now use a stefano forni. Recipe is 72% hydration 300 W - 1/3 is poolish and is left in the fridge for 4 days. I usually double fold on the bench when balling with a 1 hr rest time between. 

>>19163547
Education time. Buffala is cut in circles, fior di latte (which this is) is cut in julienne di Napoli. These are the ways of Associazione Verace Pizza napoletana,AVPN and unesco.

>>19163622
with neapolitan you aim to have as little blending of the cheese and the sauce. Its not that it isnt hot enough... its actually increadibly hot and fast so the cheese doesnt get chance to melt. 480c for 50-70 seconds. Also the crust is easy to make perfect but pros in busy pizzaria like myself dont have time to fuck about with being perfect. Pizza should be slapped topped and cooked in less than 2mins30

>>19163924
Its always like this. People dont respect the OG neapolitan style or realise it is protected by law.
--- 19164210
Anyway Im got more pizza to show.
--- 19164245
Dough for 48 hrs. Each one contains 15x bases.
--- 19164250
4 days cold fermented
--- 19164272
>>19164240
It's all crust. Wtf. I would demand a refund.
--- 19164281
>>19164272
Its monatanaria..... You'd be laughed at.
--- 19164284
>>19164281
I don't care what it is, why would anyone want a pizza that's 70% crust? That's just dumb.
--- 19164297
>>19164284
Because dough is what actually makes good pizza. Its ok you stick to pizza bites in the microwave my friend.
--- 19164302
>>19164297
Of course dough is the base, but the base holds the sauce and the toppings. The dough is the delivery system for the sauce and the toppings. That's like making general tso chicken, but serving it as just two small pieces plus a full heaping pile of white rice.

Of course good fluffy white rice is essential to a good general tso, but it isn't the main thing.

The balance is off. It's not good, it's just pretentious.
--- 19164327
>>19164302
Have you even eaten montanarina? pizza fritta? scugnizzi?

These are foods made in naples years before the world ate pizza. Its history and they taste amazing. 

Dont close doors you;ve never walked through.
--- 19164328
>>19162194 (OP)
ao a frocio
bella pizza, m'hai fatto venì fame
--- 19164335
>>19164327
I'd try anything, but that just looks pretentious. But if someone likes stuffing themselves with dough instead of eating vegetables/fruits/meat and using dought as a delivery for those nutritious foods, then so be it. Kinda dumb tho.
--- 19164351
>>19164328
Non sono un uomo. Questi idioti americani non lo sanno. 
Grazie. Ti avrei ffed in qualsiasi momento!
>>19164335
Its 95% Air. No sugar. Very little oil. Like eating a cloud. This is why Italy has lowest BMI in the west.
--- 19164367
>>19164351
>Its 95% Air
Fair enough, that makes a bit more sense.
--- 19164392
>>19164201
shut the fuck up retard, your cheese looks like shit
--- 19164401
Fuck it. Nevermind.
Its clear this board is essentially a walmart carpark. Enjoy your bowel cancer guys.
--- 19164416
>>19164250
how long after first making the does it go into refrigeration?
--- 19164425
>>19164401
Get out of our parking lot you filthy whore
--- 19164428
Never knew pizza jockeyes called themselves chefs
kek
you go to school? Put in years of training behind other "pizza chefs?
--- 19164429
>>19164302
>delivery system for the sauce and toppings
based philistine
you probably also think music is just the delivery system for the lyrics
--- 19164437
>>19164429
I usually don't like lyrics, they spoil the music because they are too shallow and cringe to match the music. Also it distracts me from work. A good portion of my music collection are soundtracks.
--- 19164453
>>19164428
I dont really see myself like normal chefs. True Pizzaiolo is respected in EU but as a chef/baker hybrid.
>you go to school?
Yes, I have a degree.
>Put in years of training behind other "pizza chefs?
I went to naples through a connection and work 70hrs a week for 2 years once I discovered I loved it. It carries weight so I put in the time.

I take home around 80k usd working 3-4 days a week in the restraunt. We sell about 300 pizzas a day. My turn over is about 1.4mil. Im happy with my life.
--- 19164481
>>19164453
>80k to sling pizza
Ma va' a murì ammazzat
--- 19164540
>>19162194 (OP)
my man, you have to perfect the cheesin', look at the OG margheritas the cheese doesn't look like in yours
do better
>t. I'd do worse
--- 19164588
>>19164227
You obviously do it by choice, but i think it´s just better to have the crust part narrower have more space on the pizza with actual pizza saice and toppings.
You won´t get your crust "bubbles " at the edge but that´s simply not the tasty part of a pizza for most people.
--- 19164594
>>19164210
that explains it. your fior di latte pieces are way too thick. it doesn't matter how "OG" you think it is. the cheese in the OP pic still looks like shit and won't be nearly as tasty as pic related when it's all melted and blends in with the tomatoes. then there's the lack of olive oil, the weak red tomatoes, completely burnt basil (only 3 pieces lol) how hard is it to pour some olive oil over the basil? 
everything except for the dough just looks so sloppy, this is why you got so much shit for it. not because some amerilards got a heart attack because it was only 10% of the toppings they are used to
--- 19164596
neo pizza has never been pizza
--- 19164597
>>19164594
nta, but why not stratight away put the basil on after baking?
--- 19164603
>>19164210
Gay hands made this slop.
--- 19164606
>>19164597
completely different texture (unpleasant) and flavor.
pouring olive oil over the basil prevents it from burning and the oil gets a basil flavor that you wouldn't get if you put the basil on after baking
--- 19164613
>>19164606
>(unpleasant)
not for me though
but taking notes about the olive oil trick
--- 19164648
>>19164613
burying the basil under the cheese is also an option but you still need olive oil. either way burnt basil is basically like burned garlic. don't do that
--- 19164669
>>19164401
You came in here like a blowhard douchebag trying to flex on everybody with your un-remarkable pizza, what the fuck did you expect?
>tripfag
>"Education time"
>I'm an Ooni partner
>Pros like me
>Chef
You instantly tipped your fedora, and outed yourself as an reddit-tier AACKCHYUALLY know-it-all wanna be. Only instead of knowing about something cool, you chose cheese-bread.

Yeah, the pizza looks great. Wow, ~70% hydro with a poolish and long ferment, never seen that before, yawn. You should chill out, because at the end of the day, you're a member of the servant class, and you make cheap street food.
And this is coming from someone who went to a real culinary school, cooked real food, was an actual Chef, and worked a lot more than 2 years at 70 hours a week.
But guess what? I don't go around namefagging and trying to shit on people. Change your energy and people might respond better.
--- 19165138
>>19164351
chiedo scudo, duda.
>idioti americani
il più cojone è quello che ha insultato i fritti
poracci non è colpa loro, vivono proprio una vita di M a mangiare solo M

ti dovrebbero fare santa a te e gli altri pizzettari che fanno ancora andare la pasta per 2 giorni, invece di farla fermentare in panza, siete rimasti in pochi purtroppo

visto che sei na pro a napoli, da michele la fanno ancora buona ? mi ricordo la facessero bella sottile come piace a me, ma era 10 anni fa, già dopo lo scandalo dell'olio di semi perchè 'più leggero' lol
vorrei tanto tornare a mangiarmi ragù fritti e pizza, salutameli da parte mia!
ricambio le tue foto pizza con una mia cacio e pepe
--- 19165157
>>19165138
mamma mia
--- 19165235
>>19165157
mama mia, papa pia, baby got the diahrreeeeaaaaa
--- 19165255
>making pizza professionally
lol
--- 19165258
>>19164596
Yes, we all know that most people base pizzas around the New York convention.
--- 19165293
>>19164613
oil on the basil also crisps it nicely in the oven.
--- 19165298
>I am le professional
This dude made better pizza than you on his first fucking try lmao >>19163428 →
--- 19165312
>>19164669
--- 19165316
>>19162194 (OP)
>>19164215
Amazing crust
--- 19165384
>>19164401
>>19162194 (OP)
>>19164233
>>19164250
>American Italians perfected pizza
Porca miseria.
--- 19165496
I've been a pizza chef for 29 years and i have never made a pizza.
--- 19165602
>>19165138
>cacio just doused on top of a heap of bare spaghetti
>404 pepe not found
The cheese sauce does look very decent texture wise, I'll give you that
--- 19165660
>>19165602
it was made for 16 guys. the pasta was still hot, so if we mixed the whole bunch of it in the sauce cauldron, it would have fucked the sauce.
we poured the sauce over each individual pasta plate, and let it be the eater's job to mix it.
the spaghettis are ancient khorasan grain, very rough and they held onto the sauce like a jew holds onto a dollar.
we put minimal pepper in the sauce, as not everyone of the group liked it in the same quantity, and so each one of us peppered it to taste.
the pic was mostly made to show off the sauce, so im glad you saw that it was well made. fair criticism, it lacked context that i did not provide.

i got to eat the pasta directly from the sauce bowl, it was great.
--- 19165667
Nice work man
--- 19165756
>>19162194 (OP)
I started to make pizza with a ooni oven, haven't looked back since.
--- 19165835
>>19164210
Don't waste your time posting more. You're not as good as you think you are.
--- 19165883
>>19165138
Terrible.
--- 19165891
>>19162194 (OP)
cool blog post faggot
--- 19166636
>>19164240
wa la, here is your crust with a tablespoon of sauce and a few leaves
that will be $25.99 not including tip
--- 19166826
>>19164401

Your mistake thinking Neapolitan pizza blog is worth showing anyone outside of txcraig1 on pizzamaking.com or Instagram. It's just not that interesting. Good effort and hard work, though.
--- 19166938
>>19164201
Why are you gay?
--- 19166964
>>19165138
>breakfast gravy on top of some spaghetti
This is what italians think is peak fine dining.
--- 19166993
>>19164453
I guess you're pretty good at what you do but these styles of pizza will only ever be a 6-7 out of 10 for me. I like pic related better.

Also I don't like namefags, so fuck you buddy!
--- 19167093
>>19162194 (OP)
How do you like this pizza, OP?
--- 19167395
>>19167093
Not as good as mine.
--- 19167455
>>19164210
Is your bf Mark Iacono from Lucali’s Pizza? Tell me the truth
--- 19167724
>>19166826
>txcraig1
Best poster on the site, doughdoctor was good too when he was alive.
--- 19167822
>>19162194 (OP)
nice crust, but string cheese?
my man...
--- 19167824
>>19163566
ignorant
--- 19167829
>>19164302
your whole post is treating delicious dough and crust like shit and you dont even know it i bet
--- 19167833
>>19164453
doesnt matter how successful you are, flexing on 4chan immediately outs you as an insecure faggot. yada yada whatever the fuck, you're a little bitch who didnt get enough love as a kid, capiche? mama mia scuzi me faggot, fuck your pizza alla parental neglect.
--- 19167836
>>19164401
lol bro welcome to 4chinz

check my home kitchen pie!
--- 19167840
>>19166993
>>19167833
4chan isnt your any more
your board culture is shit and no one cares about your incompetence and rages when you see people who can do instead of bitching about what they cant do
go away already
--- 19167844
neapolitan pizza is shit tier, I'd prefer a frozen pizza to that.
--- 19167850
>>19167844
yes
yes you would
--- 19167853
Can I have one?
--- 19167875
>>19167840
Fuck you too, buddy. You're so pretentious and full of yourself you can't enjoy good things anymore for stupid reasons.

Enjoy being forever in the minority of cocksucking faggots who can't understand why the entire fucking planet loves pepperoni pizza while you strain yourself into hemmorrhoidal delusion fighting against the tide and trying to champion shit that just isn't that fucking good.

Also this is my fucking board queerbait and I'll fight you.
--- 19167904
Italian Jerkoff pizza:
>soggy, "Airy" tomatoey bread with a hint of cheese and toppings
American Chad pizza:
>hearty, crunchy, crispy crust with zesty sauce, lots of cheese, and lots of salty, savory, sweet, spicy toppings
Who are you trying to fool here jerkoff? You have fucking nothing. Your game is weak as fuck. All you care about is tradition that hasn't been revised in how long? Nobody but you cares about that shit. Ya'll got caught slipping, and now pizza isn't yours anymore. What a sad story. For you.
--- 19167915
>>19167904
Yup deep down everyone knows this, yet the pretentious ass hats will never admit it.
--- 19167918
>>19167875
lol i just posted a pepperoni pizza
and im right
go hang out on parler or some shit
--- 19167922
>>19167904
>soggy
you guys just reveal how little you know about cooking, and about pizza, with every post
--- 19167948
>>19167840
you aren't fag ass op with his unique snowflake name fuck off
--- 19167957
>>19167948
>wah im scared of people using the identification system built into the fucking board wah wah wah cuz some people dont hate themselves and it makes me mad
--- 19168352
Hey, chef (or anyone, for that matter): why did my dough did that? It feels like it's full of air and it's not very elastic. 60% hydration. Did I not kneaded it enough?
--- 19168732
>>19162194 (OP)
Sorry but this pizza looks like trash. Dave Portnoy would probably give it a 6.3 rating.
--- 19168894
>>19167957
scarborough place
parsley SAGE rosemary and thyme
--- 19168967
>>19162194 (OP)
>>19168894
There's something funny about fancier pizzas looking like a child dumped a jar of sauce and cheese sticks on it
--- 19169002
>>19162194 (OP)
Dude, I literally make better pizza than you and I do it as an amateur.
--- 19169437
>>19162263
It's a VULCAN or NOTHING...Short of a wood fired deal.
That pie looks very edible, but NOT aesthetic.
Fair Job?
--- 19169442
>>19162270
Could work.
It IS a pie after all.
I'd try it ONCE.
good luck getting a good Cost/Value ratio tho--
--- 19169447
>>19163547
Looks like 1/4" batons of Mozz.
Can't disagree, but would eat--wouldn't RAPE.
--- 19169454
>>19164210
AHHAAA!!
yep 1/4 batons of Mozz/other cheeese.
There's where you went awry.
would still.
--- 19169457
>>19164245
>Each one contains 15x bases.
EXPLAIN in LAY terms.
--- 19169476
>>19164302
>The balance is off. It's not good, it's just pretentious.
THIS.
The "Cook" may have some chops with materials awareness, but like ANY trade, was trained POORLY, by a "Fake it Til you MAKE it" hack.
Definitely NOT and amateur, but NOT a master either.
>All the tools are there and in place--just needs a true synergy
Anon...
--- 19169486
>>19164453
>I take home around 80k usd working 3-4 days a week in the restraunt.
KEK!!
Lies.
--- 19169497
>>19164596
BAIT.
Neopolitan pie is the ONLY pie worth mentioning--Then the Amerilards perfected it.
WHY are you GAY and RETARDED??
--- 19169510
>>19165660
>so if we mixed the whole bunch of it in the sauce cauldron
Steam jacketed kettle??
What do you fucking MEAN, Anon.?
--- 19169512
>>19165756
THAT looks GREAT.
--- 19169528
>>19167836
Based, and MO' Betta' than 90% of the Garbage that skirts tentatively across this board.
--- 19169535
>>19164437
agreed
give this a listen. single 45 minute jam session, and a personal favorite
maybe not your style, but at least give it a chance

https://www.youtube.com/watch?v=aE-dLc4u7Lc [Embed]
--- 19169541
>>19169535
Bizzare...
I saw these guys LIVE on their "Too Dark Park" tour.
You KNOW they are vegan, right?
>Cleanse, fold, And manipulate.
--- 19169544
>>19164250
A piece of beauty to behold. There's maybe a couple places in my city that can offer a similar product. Keep it up, chef! How hard was it become a brand ambassador? How often are there tastelets guests at your place? Do you do anything with your local seasonals within the Napolitana rules? Damn, is it even allowed?
--- 19169580
>>19162194 (OP)
every pizza post on chan brings the most opinions, retards, and haters
shitposting is expected, but don’t let it bother you and don’t stop posting because of the negativity
many do enjoy and appreciate the sharing of info and pics to help making a better pie
I would eat and enjoy every pie in this post
--- 19169606
>>19165138
I'd rather be hungry than eat something that looks like this from a plastic plate. everything about this is cringe. the green grandma tablecloth, the fork, the plate, the lack of pecorino on top, the pepe-free cacio e pepe. if you don't want your cook to crush, roast the pepper and incorporate it into the sauce why the fuck do you order cacio e pepe?

it's one of the easiest recipes 
https://www.youtube.com/watch?v=5E8AD5gJUgc [Embed]
--- 19169616
>>19162194 (OP)
This is a chef
Your are nowhere near a chef
kek
Pizza maker, my kids make homemade pizza on weekends
--- 19169622
>>19169616
LOLOLOLLLL--Cough---LOLOOLOOKLOollool!!
This is iz FAX!!
--- 19169653
>>19169606
This Jewish FAGGOT exemplifies just how retarded modern ""Michelin Starred"" cuisine really is.
>soyFaggot with Sleeve tats
Not even ONCE.
--- 19169689
Niggers in here never eat a Neapolitanian 'Za. If done right the crust is cloud like, soft almost like pudding. Tomato sauce is made with real tomatoes, heated, olive oil, herbs, sea salt and a bit of sugar. The flavours just pop on your mouth. I like it with salsiccia, which is a real sausage unlike pepperoni which is made from old cola bottles. 
I hate Italien niggers praising there food as much as the next guy but a Neapolitanian pizza is probably one of the best things you can get.
--- 19169695
>>19169689
>The flavours just pop on your mouth.
GAYYYY as FUCK.
...And english.
But I've NO problem with whites in the latter.
--- 19169697
>>19169695
Kek, sorry didn't proof read but sounds pretty funny.
--- 19169698
>>19169653
who gives a fuck how he looks. he makes perfect cacio e pepe
--- 19169701
>>19169698
>he makes perfect cacio e pepe
>CHEESE AND BLACK PEPPER
Your bar is WAY TOO LOW, anon.
--- 19169704
>>19164250
How much dough per portion? 
And are the risen dough portions easily separated from one another/the crate? 
I have a small, deep tray I use for pizzadough, and if I have more than 3 portions rising in there, they will eventually touch the sides of the tray and eachother, and almost fuse. Separating always ends up in partially deflated dough and an irregular shape.
--- 19169710
>>19169704
It's FINE anon...
It's JUST FOOD.
T. high end "Cook"
--- 19169724
>>19169698
https://www.youtube.com/watch?v=s70bY9--dRk [Embed]

same thing
--- 19170305
>>19162194 (OP)
Mi sembra o cotta poco o scarica di zuccheri, quanto ha maturato?
--- 19170350
>>19164245
Holy fuck, how many retarded rubes go through your town or is this like a cruise ship where there is literally no option for them?
--- 19170559
>>19162194 (OP)
Damn OP your pizzas look fucking delicious. Where is your restaurant, I'd love to visit
--- 19170564
>>19169587
It has pancetta, basil, garlic, olive oil and egg. Why does this make you seethe?
--- 19170571
>>19170564
I also forgot to mention i used fresh mozzarella. Ill make all kinds of pie
--- 19170643
>>19169528
thank you!

nice taters, precious!
--- 19170652
>>19170571
looks great
do you think a few more seconds for crust color would wreck the cheese?
--- 19170659
>>19162194 (OP)
shit looks like a ransom letter
--- 19170986
>>19170659
son, just because the cheese looks like kids blocks does not mean you can ignore that utter fantastic crust (which could maybe use a tad more color)
--- 19171136
>>19162320
dough looks good but the cheese/spinach looks all kinds of fucked up
--- 19171144
>>19164669
damn, OP utterly eviscerated
--- 19171161
>>19164201
I've made neapolitan pizza professionally, and if I had tried to put out a pizza looking like that I'd get screamed at. Distribute it better retard. Yes, fior is cut in strips; no, that doesn't mean you fucking leave it in giant chunks in the middle third of the pie you pretentious dipshit. In fact, you fucking tear the strips into chunks to get proper distribution.
--- 19171175
It looks good but you're kind of a dickhead about it. That's to be expected of Italians though so I won't fault you too much for that.
--- 19171246
>>19170652
Nah, should be fine.
--- 19171297
>>19164215
YUM
--- 19171410
>>19171175
>>19171161
>>19171144
lol standard 4chan backlash fucking LOL you guys are such fucking babies
he's not an incompetent neckbeard GET HIM
--- 19171460
>>19162194 (OP)
Crust looks amazing, sauce looks watery, mugarell looks like shit
--- 19171530
>>19162194 (OP)
holy jesus i want to rip those large crusty bubbles and huff the baked bready aromas
--- 19171634
Question : how do you reheat pizza in microwave properly
tried to reheat some of my leftovers but the crust doesn't get soft
--- 19171653
>>19171634
ya gotta reheat it in the oven
--- 19171772
>>19171634
good crust will reheat well because of its moisture content
if it aint great crust, put a cup with a bit of water in the microwave - it will absorb some steam and get soft for a little bit
--- 19171787
>>19164240
Both losers taking pictures of food at the same time
--- 19171801
>>19171787
i suppose but fuck that pie loooks fucking gret like some kind of succulent flatbread poofy exravaganza
must say, im a happier man having seen this
life is complex like that
--- 19172025
>>19163616
Looks like they cut up a cheese string.
--- 19172047
>>19162194 (OP)
Italian here, Napoli style pizza is the worst pizza in Italy. Everyone beside napoletani realize this.
--- 19172097
>>19164240
>>19164272

why you no eata my pizza

you want toppings? in my pizzeria? gettaadda here
--- 19172102
>>19172047
Basatissimo, faccio una pizza al forno a legna che apre il culo ad ogni napoletano mai esistito sulla faccia della terra (e sicuramente apre il culo anche a quel principiante di OP)
--- 19172105
>>19162194 (OP)
OP I believe in you, with the brutal negative feedback this thread gave you you can improve x5 now. Go get 'em champ!
--- 19172111
>>19172102
>>19172047
spottati i ritardati polentoni
--- 19172122
>>19169689
yeah it's sad to see all the uncultured retards unironically thinking their greasy slop even resembles real pizza
--- 19172123
>>19172102
how saporito is OP's culo??
--- 19172127
>>19172111
Sono Calabrese
--- 19172185
>>19164250
>4 days cold fermented
What temp?
--- 19172205
>>19172111
Abruzzese, coglione.
>>19172123
I was literally insulting OP because of his incompetence, you dumb nigger.
--- 19172251
>>19164240
Is this Neapolitan Chicago style?
--- 19172446
>>19172127
>>19172205
Anche peggio.
--- 19173136
>>19172446
Tua mamma è peggio
--- 19174033
>>19164233
>>19164227
these two actually look top tier. should have posted that instead of the OP
--- 19174047
>>19164215
this would be perfect as well if the cheese was a little thinner
--- 19174070
Wops really do cook like they're medieval serfs and call it flex.
--- 19174117
all this talk and no recipes

someone post something that I can make and get rich off of by selling for $30 a pie in toronto
--- 19174160
>>19162194 (OP)
Does 00 flour make a difference?
--- 19174167
>>19174117
https://www.youtube.com/watch?v=vKppwbiqNK4 [Embed]
--- 19174172
>>19174160
definitely but high protein % is even more important. don't go too crazy on your first attempts with expensive flour. it only makes sense once you know what you're doing
--- 19174189
>>19174172
I use bread flour and about 5% whole wheat. I'd say I'm at the "I know what I'm doing" stage so I was wonder if that would make a difference in a home environment. I'll give it a shot.

I assume you use semolina flour for working with the dough?
--- 19174254
>>19162194 (OP)
I would send this back. holy shit