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Someone in the OSHA thread told me that they used "sandwich style" pepperoni on pizza and it works and they really love it. And right now you're probably saying the same thing I said which was "Hey, fuckface, sandwich pepperoni is for goddamn sandwiches if it was for pizza it would be called pizza pepperoni" and you would, obviously, be 100% correct. So we're going to settle this argument once and for all by making not one, not two, but three, or maybe even more, pepperoni pizzas because I have three different sizes of pepperoni. Here is the pizza dough which I started last night. It is a 22 hour pizza dough recipe from something called Smitten Chicken or maybe it's Smitten Kitchen I can't remember.  Here is the pepperoni.  But it's not all smooth sailing for our little culinary experiment, there are some significant obstacles in our way: 1. I am drinking. 2. I can't remember the last time I made pizza dough, we make pizza at home all the time but my lady friend always always always makes the dough and she's out of town on a "work trip" i.e. affair, so I may just flat out gently caress it up and end up with no pizza. The likelihood of this happening is significantly increased due to #1. 3. I've seen someone I don't recognize skulking around my neighborhood. It is possible Big Pepperoni has gotten wind of our plans and has sent someone to interfere and prevent us from learning the truth. So that's the plan. We've still got a while until the dough is ready. I will update the thread as the situation develops.
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Jun 10, 2023 21:50
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Pizza is an open-faced sandwich, the sandwich slices of pepperoni are what you're supposed to use
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Jun 10, 2023 22:00
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the holy poopacy posted:Pizza is an open-faced sandwich, the sandwich slices of pepperoni are what you're supposed to use Pizza is actually an open faced taco
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Jun 10, 2023 22:01
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I see one of the pepperonis is unsliced. Will you be taking slice thickness into account when evaluating tastiness?
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Jun 10, 2023 22:11
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Dumb Sex-Parrot posted:I see one of the pepperonis is unsliced. Will you be taking slice thickness into account when evaluating tastiness? So that is part of what prompted the discussion in the first place, I like to slice my own pepperoni because I definitely like it sliced a little thicker so that it has some "chew." I think in the interest of complete fairness I will probably do half of one pizza with thin sliced small diameter and the other half thicker sliced.
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Jun 10, 2023 22:13
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that middle meat looks like sopressata
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Jun 10, 2023 22:13
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bird with big dick posted:So that is part of what prompted the discussion in the first place, I like to slice my own pepperoni because I definitely like it sliced a little thicker so that it has some "chew." I think in the interest of complete fairness I will probably do half of one pizza with thin sliced small diameter and the other half thicker sliced. this affects edge crispness which is already compromised by the larger pep diameter.
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Jun 10, 2023 22:16
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science demands a pepperoni diameter equal to the pizza base but the spineless italians could never deliver, hiding behind obsolete constructs like "tradition" and "edibility"
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Jun 10, 2023 22:19
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Mumpy Puffinz posted:that middle meat looks like sopressata You're not wrong but I promise it is the uncured pepperoni from costco's antipasto platter. The soppressata is much less orange :format(webp)/www.instacart.com/assets/domains/product-image/file/large_a1ca53c3-54c1-430c-ad03-1ff19dfcee84.jpg)
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Jun 10, 2023 22:20
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We already have an interesting early development, while looking for sauce ingredients I discovered that we have a fourth pepperoni. Diameter appears to be very similar to the medium.
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Jun 10, 2023 22:22
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I love Italians. Their greatest claim to fame is Pasta, which they got from China, and Tomato sause, which they got from the Americas.
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Jun 10, 2023 22:22
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I will be using J. Kenji Lopez-Alt's New York Style Pizza Sauce https://www.seriouseats.com/new-york-style-pizza-sauce
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Jun 10, 2023 22:28
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bird with big dick posted:I will be using J. Kenji Lopez-Alt's New York Style Pizza Sauce I like that it has a fuller mouth feel. That's important to me
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Jun 10, 2023 22:30
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22 hour pizza dogh recipe, artisanal meats, fancy sauces, a touchscreen on a toaster
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Jun 10, 2023 22:33
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pepperoni better be THICCCCCCC op
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Jun 10, 2023 22:33
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Mumpy Puffinz posted:I like that it has a fuller mouth feel. That's important to me Yeah I bet 
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Jun 10, 2023 22:33
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Henry Lee Mucus posted:Yeah I bet very, very important. 
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Jun 10, 2023 22:35
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the holy poopacy posted:Pizza is an open-faced sandwich, the sandwich slices of pepperoni are what you're supposed to use Smugworth posted:Pizza is actually an open faced taco Take it to the pencilhands thread 
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Jun 10, 2023 22:47
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I feel like the sandwich size pepp would drag the rest of the cheese with it when you bite but I guess we’ll see.
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Jun 10, 2023 22:48
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Mumpy Puffinz posted:I like that it has a fuller mouth feel. That's important to me It's more complex/involved than the sauce my ladyfriend usually makes so I'm curious to see how much it adds. It is now simmering 
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Jun 10, 2023 22:50
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BAGS FLY AT NOON posted:I feel like the sandwich size pepp would drag the rest of the cheese with it when you bite but I guess we’ll see. Yeah I'm worried about that also I think maybe you gotta get it real crisp so it breaks easier?
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Jun 10, 2023 22:51
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Henry Lee Mucus posted:22 hour pizza dogh recipe, artisanal meats, fancy sauces, a touchscreen on a toaster That's 3O, my toaster has no touch screen.
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Jun 10, 2023 22:52
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bird with big dick posted:It's more complex/involved than the sauce my ladyfriend usually makes so I'm curious to see how much it adds. spread the onion layers around the sauce
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Jun 10, 2023 22:56
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Mumpy Puffinz posted:spread the onion layers around the sauce According to the recipe they’re taken out after simmering so easier to just leave them halved.
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Jun 10, 2023 22:58
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Looking good, op. I personally think a combo of big peps and small peps would be best can we test that too?
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Jun 10, 2023 23:00
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BAGS FLY AT NOON posted:According to the recipe they’re taken out after simmering so easier to just leave them halved. who are you gonna believe? The recipe, or some idiot on the internet?
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Jun 10, 2023 23:04
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Okay, when I opened the thread I thought I was going to just shitpost about how I don't like pepperoni, but this actually looks really cool. Godspeed on the pizza making, OP.
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Jun 10, 2023 23:08
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bird with big dick posted:Someone in the OSHA thread told me that they used "sandwich style" pepperoni on pizza and it works and they really love it. This is gross just buy a pizza. Like it's easy you go to one of the many pizza places and get a pizza. Did you not think of that? You should have thought of that.
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Jun 10, 2023 23:08
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Duck and Cover posted:This is gross just buy a pizza. Like it's easy you go to one of the many pizza places and get a pizza. Did you not think of that? You should have thought of that. Shouldn't you be sighting in your pepper cannon or something?
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Jun 10, 2023 23:10
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bird with big dick posted:It's more complex/involved than the sauce my ladyfriend usually makes so I'm curious to see how much it adds.  Waiting on the update. Interestingly, I make my sauce like Kenji does, except I usually dice the onion fine and fry it and leave it in. I cook the herbs and spices along with the onion and garlic in olive oil. Good sauce, OP.
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Jun 10, 2023 23:17
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You actually want to use multiple types of pepperoni on your pizza OP. Get that sandwich pizza for the coverage, the pepperoni bits for the max flavor. And you need the smaller pepperonis that will cup up and hold grease to lubricate the pizza going in and out. Hope that helps.
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Jun 10, 2023 23:17
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Raldikuk posted:Looking good, op. I personally think a combo of big peps and small peps would be best can we test that too? I'm not sure we have the technology for that I'll check with our engineers and see if I can get approval from the boss though I think you've got a good idea here.
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Jun 10, 2023 23:19
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CaptainSarcastic posted:Okay, when I opened the thread I thought I was going to just shitpost about how I don't like pepperoni, but this actually looks really cool. Godspeed on the pizza making, OP. same. thought I would trip em up with the sopressata thing, but, they know what they're talking about. Hope you're pizza is awesome op
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Jun 10, 2023 23:20
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Don't know about your ethnic sausage OP but i need pineapple rings the diameter of a strong man's wrist gently caress you
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Jun 10, 2023 23:34
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I'd probably put the diff pepperonis on a single slice of pizza and gauge whether or not the slice gets better or worse into it. Try not to get too full 'cross-referencing' different slices!
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Jun 10, 2023 23:37
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Outside of sandwiches and pizzas, which pepperoni appeals to you right now? Who are you rooting for?
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Jun 10, 2023 23:47
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Okay I have two things to day 1. I went to my local joint and they had a pork belly and pineapple slice and I got it and it was fuckin yummy. I also got a slice of pepperone AYYYY I'M FREAKIN WALKIN HERE 2. BWBD has a female partner and lives in a house with decent countertops, I expected him to basically be a loner and his house to look like Masaokis'. Endearing as gently caress
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Jun 10, 2023 23:48
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10 minutes of simmering left on the sauce and then I can at least theoretically start working with the pizza dough which I am worried about being too wet. In the meantime I've been working on some sausage and mushrooms as a control pizza if I have enough dough. bird with big dick fucked around with this message at 00:01 on Jun 11, 2023 |
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Jun 10, 2023 23:51
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A wet pizza dough cooks better generally, just make sure you oil up or put a lot of semolina/corn meal on the stone, just don't add any more flour now or you'll have pita bread pizza dough which sucks
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Jun 10, 2023 23:57
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Toxic Mental posted:A wet pizza dough cooks better generally, just make sure you oil up or put a lot of semolina/corn meal on the stone, just don't add any more flour now or you'll have pita bread pizza dough which sucks I'm pretty good with bread and it's the same way usually, the wetter the dough the better the bread, but bread doesn't require as much manipulation as pizza dough. Think I might use parchment paper but I actually haven't really gotten that far head thinking-wise. Like roll it out on a lightly floured counter and then onto the parchment and add the sauce/tops and then into the oven/onto the stone? Not sure yet.
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Jun 11, 2023 00:05
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