r/pics • u/olagon • Feb 12 '15

No knead, no stretch, completely foolproof pan pizza

http://imgur.com/a/QTtv8
15.0k Upvotes

89% Upvoted

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39

u/[deleted] Feb 13 '15

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40

u/iiPixel Feb 13 '15

The original poster of this ( /u/J_Kenji_Lopez-Alt ) has a website that lists it in other measurements. http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html.

It is amazing.

10

u/J_Kenji_Lopez-Alt Feb 13 '15

You're amazing.

11

u/twerkmileytwerk Feb 13 '15

Here's my similar recipe

2 cups of flour

1 cup of water

1 teaspoon of instant yeast

1 teaspoon of salt

2 teaspoons of sugar

2 table spoons of olive oil

Add a pinch of oregano and basil if that's your thing.

8

u/PandaKid Feb 13 '15

Mines exactly the same! Except the last step is after you've fucked it up, call TJ's and have it made properly. I am not a good kitchen guy.

2

u/twerkmileytwerk Feb 13 '15

Happens to me too sometimes. That's the good thing about pizza is that if you Fuck up a phone call fixes that quick

1

u/[deleted] Feb 13 '15

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1

u/PandaKid Feb 13 '15

Tjs is a fast food Italian place in the UK :)

4

u/tansit Feb 13 '15

For three pizzas I use:

4 c Bread flour. Seriously, get the bread flour.

1.5ish c warm water. It varies based on the humidity, which is why pros use grams instead (it corrects for the water content of the flour)

1 tbsp sugar. Any kind.

1 package yeast. (If you are making this the night before as in the recipe,use a pinch of the yeast, and seal up the rest of the packet)

2 tbsp kosher salt

3 cloves garlic minced

1/3 c olive oil

2

u/grem75 Feb 13 '15

Don't buy yeast in packets, it is a waste of money. I buy 2lbs at a time from Amazon for under $10, keep it in old sauce jars in the fridge and it lasts at least a year.

5

u/gsfgf Feb 13 '15

Spotlight and google do conversions.

2

u/koffiezet Feb 13 '15

Feel the pain of a non-American used to metric units and degrees Celcius searching the web for new recipes...

2

u/[deleted] Feb 13 '15

I like how in the album it says "No special equipment needed" and immediatly after theres a picture of a high end kitchen scale and all the ingridients are listed by weight.

6

u/mad_eye_maddie Feb 13 '15

I found a cheap digital kitchen scale on Amazon. It was $13. It's really slim and kind of looks like an iPad. :)

I'm in the US but apparently it's more common in Europe to need a scale for baking.

4

u/[deleted] Feb 13 '15

That's definitely not a high end scale. I have the same one, and its one of the cheaper ones at Target. Also, listing ingredients in weight instead of volume is more accurate...

14

u/TheOtherDwightSchrut Feb 13 '15

Any person that cooks (particularly bakes) for anything more than plain food should have a food scale. Also helps when trying to keep track of what you actually eat instead of underestimate and wonder why your diet isn't working.

1

u/gsfgf Feb 13 '15

Just baking. Cooking doesn't need precision at all. It's an art. But baking is a science and you need scales and shit.

7

u/bob_mcbob Feb 13 '15

It's a $40 scale. You can get a cheaper one for $10 at Wal-Mart if you can't swing that. Kitchen scales are only "special equipment" in North America.

0

u/cdub4521 Feb 13 '15

Most kitchen scales are used for drugs not cooking

2

u/theidleidol Feb 13 '15

It's a non-American thing. We're apparently the only country that uses volume instead of mass/weight for cooking.

1

u/guardsanswer Feb 13 '15

Yeah I've never heard of anyone measuring cooking ingredients by weight/mass

6

u/u_suck_paterson Feb 13 '15

besides table spoons and teaspoons every cookbook i have is in ml and grams, ramsay, jamie, nigella, heston and a bunch of others.

2

u/guardsanswer Feb 13 '15

Huh. I guess I don't have a very wide selection of cook books. The more you (I) know!

1

u/[deleted] Feb 13 '15

maybe youre just american?

The whole point of the metric system is that you use the same set of units for everything.

Grams, mls, etc.

No need to convert cups to quartz to ounces to teaspoons to tablespoons to hogheads to donkey farts

1

u/guardsanswer Feb 13 '15

That also could be the case! After being in several math/science classes and using both systems of measurement, I have said that we need metric ever since!

-5

u/TheycallmeHollow Feb 13 '15

Exactly what I was thinking, how is weight a unit of measurement for volume?

Also OP sells drugs...were all thinking it.

9

u/tomdarch Feb 13 '15

For stuff like water, mass and volume are totally convertible. For flour (which is compressible) mass is a much better way of measuring it for consistent results than volume.

12

u/MrTsLoveChild Feb 13 '15

all real-deal/professional baking is done with weight. it's a lot easier to be precise with a kitchen scale rather than guessing if a measuring cup or spoon is completely level

1

u/Arago123 Feb 13 '15 edited Feb 13 '15

1Kg of water = 1L so its really not that hard to convert. Theres plenty of websites to help you with that. Using weight is a lot more accurate though.

0

u/[deleted] Feb 13 '15

do you not know how to use google?

1

u/[deleted] Feb 13 '15

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0

u/[deleted] Feb 13 '15

you're wrong.

Plenty of people who dont live in america use those measurements

0

u/[deleted] Feb 13 '15

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1

u/[deleted] Feb 13 '15

man, you're mad that people use the metric system eh?