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(Some Food Nut)   Fark Food Thread: Ok, we can debate all day about which city does it best, but what's your secret to homemade pizza success?   (butteryum.org) divider line 156
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1204 clicks; posted to Main » on 08 May 2014 at 5:00 PM (46 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



156 Comments   (+0 »)
   
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2014-05-08 03:03:35 PM  
Fresh tomatoes.
Fresh herbs.

Slow simmah.
 
2014-05-08 03:03:45 PM  
Preheat oven, unwrap frozen Newman's Own, add toppings at will, bake, eat.
 
2014-05-08 03:03:47 PM  
Domino's.
 
2014-05-08 03:03:52 PM  
Way too much cheese, man.  Make that sh*t a cheese pie.
 
2014-05-08 03:04:22 PM  
Okay
<<
You ready
>>

Tomatoes.
 
2014-05-08 03:04:30 PM  
Use good, fresh mutz. Not that shredded crap.
 
2014-05-08 03:05:00 PM  
Olive oil and freshly chopped garlic.
 
2014-05-08 03:05:19 PM  
Homemade sauce and homemade dough in that order.    You can get by with store bought dough or shells in a pinch, but the sauce is critical.
 
2014-05-08 03:05:32 PM  
A pizza stone is an absolute must if you don't want the crust to be mushy.
 
2014-05-08 03:05:38 PM  
I've had over a decade of being trained what not to do.
 
2014-05-08 03:05:38 PM  
put an oeuf in the middle
 
2014-05-08 03:06:12 PM  
Satanic ritual beforehand.
 
2014-05-08 03:06:52 PM  

Lord of Allusions: Satanic ritual beforehand.


And it has to be to Satan, too.  None of that wishy washy pagan sh*t.  Full on Prince of Darkness or else the crust burns.
 
2014-05-08 03:06:54 PM  
Fresh dough
homemade sauce
Fresh mozz
if your pepperoni is thick, prebake it a little
 
2014-05-08 03:08:00 PM  
I channel Giada DeLaurentis and use overly exaggerated Italian as I add the ingredients.
 
2014-05-08 03:08:28 PM  

atlfarkette: I channel Giada DeLaurentis and use overly exaggerated Italian as I add the ingredients.


Like

JerseyTim: good, fresh mutz


?
 
2014-05-08 03:09:53 PM  
I cheat and use Boboli.
 
2014-05-08 03:10:00 PM  
Fresh ingredients, from my garden when possible.
Homemade dough, sometimes with some of the herbs mixed into it.
A broken oven with the latch for the self-clean cycle rigged soi can open the oven. (Much higher heat than normal cooking temps)

Works out pretty well
imagizer.imageshack.us

imagizer.imageshack.us
 
2014-05-08 03:10:03 PM  
Keep it simple and fresh.

One cousin built a brick oven in his backyard.  We make the dough and sauce from scratch and everything else is fresh.  About three minutes in the oven and the pizza is near perfect.
 
2014-05-08 03:10:26 PM  

atlfarkette: I channel Giada DeLaurentis and use overly exaggerated Italian as I add the ingredients.


I'd like to channel Giada DeLaurentis if you know what I mean...
 
2014-05-08 03:11:09 PM  

Lord of Allusions: Satanic ritual beforehand.


Or after...
s9.favim.com
 
2014-05-08 03:11:13 PM  
i.dailymail.co.uk
I know she isn't Italian! STFU!
 
2014-05-08 03:15:23 PM  
Oh, and bacon makes everything better, even a good margherita pizza.

imagizer.imageshack.us

I cheated and added some feta to this one instead of just fresh mozz.


If making margherita pizza, skin your tomatoes beforehand, especially if they are heirlooms. Also wouldn't hurt to lightly salt the sliced tomato and let it sit for a bit, then pat them off to keep the pizza from getting soggy, if you have that problem.
 
2014-05-08 03:15:25 PM  

oldfarthenry: [i.dailymail.co.uk image 634x413]
I know she isn't Italian! STFU!



How do Brits make pizza?  Boil it?
 
2014-05-08 03:16:14 PM  
I channel my inner Greek Western Mass pizza Shoppe owner.

And go from there.

Its all about adding butter to the dough.
 
2014-05-08 03:22:14 PM  
Be sure to spread the dough thinner than you think you should. As thin as you can get it without tearing a shiat-ton of holes. And blind bake before adding the toppings. You'll need to use high-protein flour to get the dough right.
 
2014-05-08 03:23:57 PM  

The_Sponge: oldfarthenry: [i.dailymail.co.uk image 634x413]
I know she isn't Italian! STFU!


How do Brits make pizza?  Boil it?


The normal way - but they dump chips (fries) on top. Kinda poutiney.
 
DGS [TotalFark]
2014-05-08 03:25:46 PM  

JerseyTim: Use good, fresh mutz. Not that shredded crap.


Muzadel? :D
 
2014-05-08 03:29:26 PM  
Cook the sauce on the crust a bit before adding toppings.
 
2014-05-08 03:32:59 PM  

Ceteris Paribus says: if your pepperoni is thick, prebake it a little


Well it is and I won't.
 
2014-05-08 03:35:08 PM  

Hardy-r-r: Ceteris Paribus says: if your pepperoni is thick, prebake it a little

Well it is and I won't.


I do that and to the mushrooms to get some of the grease/water out.
 
2014-05-08 03:57:05 PM  
It seems to me that the biggest challenge to making good homemade pizza isn't getting the sauce right, it's having an oven that gets hot enough to cook it like you'd get from a good pizzeria.
 
2014-05-08 04:03:14 PM  

Purelilac: Hardy-r-r: Ceteris Paribus says: if your pepperoni is thick, prebake it a little

Well it is and I won't.

I do that and to the mushrooms to get some of the grease/water out.


You have a greasy mushroom?
 
2014-05-08 04:13:23 PM  

Hardy-r-r: Purelilac: Hardy-r-r: Ceteris Paribus says: if your pepperoni is thick, prebake it a little

Well it is and I won't.

I do that and to the mushrooms to get some of the grease/water out.

You have a greasy mushroom?


Sillyhead. Greasy pepperoni and watery mushrooms.
 
2014-05-08 04:14:18 PM  
If you don't have time to let the dough sit properly, a bit of beer is pretty good to mimic the correct taste.
 
2014-05-08 04:29:14 PM  
Charcoal grill, it's a little tricky but well worth the effort.
 
2014-05-08 04:33:32 PM  

Solid State Vittles: It seems to me that the biggest challenge to making good homemade pizza isn't getting the sauce right, it's having an oven that gets hot enough to cook it like you'd get from a good pizzeria.


If you wanna break the self cleaning cycle latch on your oven, you can do it.
 
2014-05-08 04:37:26 PM  
find out what my mom does and do the opposite
 
2014-05-08 04:46:07 PM  
A screaming hot oven.
 
2014-05-08 05:03:17 PM  
I can't do crust. Bread is my downfall, of any time.

So, I'm stuck gussying up take-and-bake types.
 
vpc
2014-05-08 05:03:21 PM  
throw a tablespoon or so of italian herb seasoning into the dough

broccoli, feta, and artichoke hearts. mmmmm.
 
2014-05-08 05:05:15 PM  
A nice deep pan
 
2014-05-08 05:06:04 PM  
The phone.
 
2014-05-08 05:06:37 PM  
Substitute chorizo for pepperoni. The Spanish, not the Mexican.
 
2014-05-08 05:06:45 PM  
yeah, the tricky part is the dough any jackass can put fresh toppings on something.
 
2014-05-08 05:07:29 PM  
Jizz in the sauce.
 
2014-05-08 05:08:25 PM  

Huck Chaser: A pizza stone is an absolute must if you don't want the crust to be mushy.


This, and make sure to preheat it a little longer than just the time to heat the oven. Spread some cornmeal under the crust before baking. A good crust can make up for some mediocre toppings.
 
2014-05-08 05:09:41 PM  
There's this place in Bethesda Maryland called Pines of Rome.  I like their white pizza.  Not much going on, good fontina cheese, garlic, olive oil.  it's heavenly.

I also like their carbonara.

I saw Cokie Roberts there.
 
2014-05-08 05:09:43 PM  

Huck Chaser: A pizza stone is an absolute must if you don't want the crust to be mushy.


Have had nothing but problems making homemade dough and cooking it in my regular oven.... then I discovered the wonder of cooking pizza on my gas grill.  Preheat to 350, 7ish minutes directly on the grid, perfect pizza with crunchy crust.
 
2014-05-08 05:09:59 PM  
I let the professionals take care of anything that needs to rise.
 
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