I made the best pizza
 

I've ever tasted in my life

earlier today :thumbup:

if you didnt make your own dough or sauce, you didn't make the best pizza, you made someone elses best pizza lmfao

explain that logic to me in order for me to accept it as logic.

lol there is no logic, but making a pizza your way won't taste as good or be as rewarding as making your own from scratch, it also won't be as cheap

well, at any rate, it was the best pizza I've ever made or tasted, it was a huge hassle to make, and it was the cheapest way that I'd commit myself to.


Therefore it was beneficial enough in my eyes to make a thread about.

:fu:

lol how is making a pizza when you already got the dough and sauce pre-bought a hassle?

who said I got the dough and sauce pre-made at all? No one ever did.

Besides some people find it a hassle to order pizza my nigga

lol.

did you make your own sauce and dough?

I made my own dough.

Sauce woulda been too much hassle.

Although it would've been my own sauce to throw extra ingredients into my pre-made sauce. Wouldn't it have been? To an extent.

dude, tomato paste and canned tomatos, a lil lemon juice, pinch of salt, pepper, oregano and basil... fasho, wouldn't take more then 10 minutes

looking it up was too much hassle but thanks ill try it next time

check it out, when you put the canned tomatos into the paste, make sure you don't squash them right away... that's what everyone does, but if you leave them whole and let them simmer in the paste for a while before puree'ing them, it makes your sauce taste a lot better and get that kind of sweet flavor

2v is a faggot.

^ That was a hassle for me to write, but knowing
you'll have some stupid pissy little reaction will bring me great joy.

oh ok..........

ima add to this cuz I forgot some stuff cuz I was high haha, you gotta empty your canned tomatos into a pot with a bit of olive oil, and then let it simmer on low heat for 45 minutes, it's basically a reduction, make sure you don't squash your tomatos like I said, I learnt this trick from Jamie Olivers book, you leave your tomatos in there whole while simmering and it will be much better then puree them after 45 minutes, then add only one teaspoon of tomato paste (you can buy them in mini bottles for 60 cents) per can of tomatos (size of canned tomatos used in this example is about twice as large as a campbells chunky soup can) this will thicken your sauce and darken it, it's ultimately up to you to cook your sauce for how long you want depending on if you like a cooked, semi-raw, or raw sauce.. this is more of an italian style btw with my own twist on it, if you want to turn it into rose sauce (the pinkish orangeish sauce) you gotta add just a lil olive oil, then add your sauce, then start whisking 35% whipping cream into the sauce until it lightens in colors, make sure you don't get it too creamy and light, and it has a little color to it still, also adding tharagon would be good, anything else you want...

hope that helps hahaha, you'll save mad money bud, I'm studying to become a chef, kitchen cost bro..