SO FUCKING GOOD.

I HEARD RAZORMAZE OPENED FOR THIS

Good work outta you. Haven't done a pizza yet, but we've been making delicious slow-cooker pot roast lately. Cheap, easy, delicious, and makes the house smell like meat.

slow cookers are man's gift to god.

Yessir. I had some early failures with the slow-cooker, mostly due to overcooking - most recipes call for too much cooking time - but lately it has only been win. Cheap piece of 3lb meat + onions + parsnips + carrots + onions + cream of mushroom soup + french onion soup + worcestershire and some other spices = fuck yeah.

I'll make a pizza better than that all day. Learned from the best.

DO WANT

I haven't made a homemade pizza in forever. The first time I tried, the recipe NO WHERE stated that it was to make two pies; so I ended up with a pizza that had like 3" thick dough on it. You really couldn't eat more than a slice, was like eating a loaf of bread with toppings on it.

I probably could. I would literally fuck that sexy socket for a piece. Hook a brother up dude.

Whenever I make homemade pizza, the crust is always too dry and I can't get the crust to stay flat.

i have never liked any of the store bought dough.

tried like 20 different recipe's online for home made dough and while most were better than the store bought kinds i never found the one i was looking for.

Boboli crust or GET THE FUCK O...

And no one's gettin fat except Mama Cass

has anyone had Cornerstone Grill in Worcester? the pizza is about .0000001 cm thick, but it is delicious. they have one that my friends say is delicious, though i disagree. caramelized onions, butternut squash, pumpkin seeds, and brown sugar.

I do homemade pizza every friday. I usually make the dough from scatch though. Though I am a fan of the Rustic Crust readymade pizza crusts.

only cheese going blub blub blub is real

i like hommade naan pizzas

For those with crust issues:

homemade is nice, but takes a little time effort. Also need to make sure you proof it, it will make a very big difference in your pizza. The little yeast bacteria start eating and shitting when they get warm. This creates gasses. This happens at two different temperatures. Around 55 degrees, and again at around 80 degrees. The trick is to proof it past the 55 degrees, but don't let it get much warmer. Then when you put it in the oven, it will hit 80 and start rising. This means your 'crust' will end up much larger than you shape it. It also means anywhere there is no sauce/topping to weigh it down, you're gonna get bubbles. POP the bubbles with a fork.


As for finding dough that has the right flavor, a key trick is using the right flour when you pound out your dough. I use semolina pasta flour, which gives your pizza a certain flavor on the bottom where the flour sticks/cooks. This is typical of many many pizza places you probably know and love.

If you want a crust more like Stevie's, use regular white flour and clean your oven with the mop you use in the bathroom.

Oh, and Burnsy DOES make a nice pie.

I used to make pizzas all the time with my sophomore year roommate (before I stopped eating wheat) and we rigged the oven to go into self cleaning mode and still be able to open it up. Made a million pizzas in that thing.

Lol @ dieting

i only eat grass.

hay bales are more sustainable.

Best part of any post in a while.. I lol'd hard. Thank you.

There is NOTHING good about pizza. Fact.

flatbreads taco pizza.

Do a well done steak and cheese about it.

cool hand bro