Will we will we will we. Ever ever ever ever. Hark look witness! Do you think? Do you? Think, that is. Do you think so? Hmm. Do you actually think? Will we ever? Let us now discuss. In depth. Whether or not you think. Shall we? Oh yes yes yes

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The crazy thing is for the price of a single little caesars pizza (current price in my area is $10.99) I can make like four 16" pizzas at home. Learn to make your own dough and you'll never buy pizza again.

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>>21969181
I like the ExtraMostBestest® Italian Sausage Pizza from Little Caesars

>>21969185
Do you have one of those countertop pizza ovens?
Tried times unknown and it's my fucking oven that's the problem.

>>21969187
Hahaha yeah. Do you ever get the urge to go on /sp/ and post "discus. Discuss." haha I do. But do you know how many times I've done it? Zero. Ze. Ro. Why? Humiliation boner. It's such a strong boner to get and I don't want one.

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>>21969185

That's not crazy at all, making pizza from scratch is a pointless pain in the ass, which is why nobody does it.

There's a reason there are pizza joints on every corner and pizza corporations make shitloads of money.

>>21969203
It's really easy and quick once you get used to it. I mean you have to start the dough ahead of time but it's not hard at all.
>flour yeast water salt
Kneading is mostly a myth, you just need a high gluten flour then mix it and leave it alone in a warm place for an hour or two.
You can make several pizza's worth of dough ahead of time then refrigerate it.

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>>21969177
No. The lunch combo is the only thing that isn't ludicrously priced anymore.

>>21969240
>>21969185
>$10.99
>$9.99
Where do y'all live? I'm in expensive shithole Denver and a normal pepperoni is still $7 here.
No lunch combo tho.

>>21969243
Washington state. Everything's usually a bit more expensive here because of the high minimum wage but at most it's like a dollar per item.

>>21969233
you can even freeze it, either as balls or pre-rolled out
if you roll it out just layer parchment between the layers and you'll be laughing for months of ez pizza that doesnt even need you to let it thaw properly

>>21969240
>crazy bread
>800 cal
>crazy sauce
>30 cal
>crazy bread & crazy sauce
>840 cal
where did the 10 extra calories come from?

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>>21969240
your location doesn't have the stix? it's the cheapest thing on the menu

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>>21969240
Holy shit! I thought California was bad but we still have the classic for 6.99 and the "extra most bestest" for 7.99. Which is the best pizza deal ever for size, topping coverage, and taste.

>>21969177
no.
economies don't survive deflation.

>>21969402
That's what makes them crazy, anon!

>>21969187
$9 for LC is pushing it.

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>>21969177
Will we ever get pasta back?

>>21969240
Lol u must be a coasty

Little Caesar's' Pizza sauce is shit. The only things I'll eat from there are the pretzel pizza, crazy bread, and Italian cheese bread because those don't have their shit-ass pizza sauce on them.

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>>21969188
I use a "cheater pan" otherwise known as a pizza screen. Metal contact + hot air circulation gives you a bottom crust that rivals a pizza oven in a regular home oven. You don't even need to wash the thing you just use it and pull the pizza off using a peel.

>>21969203
It takes me like 15 minutes to make enough dough for 4 pizzas. Unless you're retarded you should be able to make pizza it's not that hard.

>>21969243
Seattle area.

>>21969185
>>21969716
>frogposter
>bringing up his homemade pizza when no one asked
>no pics of said pizza
>"cheater pan"
Guarantee I would rather eat a Lil C's than your shitty homemade pizza.

>>21969716
>It takes me like 15 minutes to make enough dough for 4 pizzas.
It takes longer than that for the dough to rise.

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>>21969233
>>21969716

Can pizza be made from scratch at home? Sure but other than doing it as a hobby, there is no reason for doing so.

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>>21969742
Apologies, here. You can get Little Caesars it's perfectly average pizza but it's overpriced as fuck was my point.
>>21969765
I mean 15 minutes of actual work, I just make the dough the night before and let it rise in the fridge until dinner the next day. Of course if you want instant pizza then just do flatbreads, you won't get the big puffy crust but it'll still be pizza.

>>21969820
You're talking to idiots that don't cook, you're wasting your time. That said, try making it a few days early instead of just a day. I make mine Wednesday if I'm having it Saturday night. Fermentation tastes pretty good.

>>21969177
>pizza pizza
i believe it's pronounced "piece of pizza"

>>21969826
Yeah my sourdough starter finally matured after 3 months so now I'm starting to do long fermented breads. Haven't done a sourdough pizza but I'm excited to have a self-sufficient yeast culture. Currently have a poolish going in my fridge for some 48hr baguettes.

>>21969785
>Sure but other than doing it as a hobby, there is no reason for doing so.
Much cheaper, tastes better, and you can use real ingredients instead of cost-optimized garbage.

>>21969785
Brainlet image, that argument has been killed and raped time after time. Anyone still claiming it's a good argument probably huffs gasoline.
I make pizza at home sometimes cause it's cheaper and I can put whatever I want on it.

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>>21969203
>>21969785
Dough is the pain in the ass part and there are plenty of shortcuts. Wal Mart is great for this. I like to get either a loaf of their garlic bread or French bread and use that as a base for the pizza. Add sauce, cheese and toppings then throw it in the oven. Depending how many people you are feeding, how fat you are or how many meals in a row you want to eat pizza you can easily use up all your ingredients before they go bad with Wal Mart garlic/French bread as your crust.

>>21969185
making it at home is healthier, but sometimes i want something so greasy i fear for my arteries after. Also, Domino's is $7 each with a coupon, and 9 times out of 10 Domino's mogs LCs

>>21969935
>but sometimes i want something so greasy i fear for my arteries after
My friend please consider making your own deep dish pizza in a skillet.
>make normal pizza dough
>take a big skillet and put some oil in there
>put the shaped dough in there
>top to the edge
>plenty of cheese
>stick in oven
So good. I had to stop making it because it's too fattening.

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Ok let's make pizza together guys since people think it's tough. I use active dry yeast. 454g luke warm water. 1 tbsp yeast. 1 tbsp sugar. Proof for 10 minutes to ensure good activity. You don't need a stand mixer to do this but I'm using mine just for simplicity's sake.

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After the yeast proofs add 720g of flour, 1 tbsp of salt, 25g of quality olive oil (I like pon's) and mix with either a mixer or a spoon/spatula or your hands (gloves are nice as this is quite sticky).

>>21969949
What are we using for sauce? We doing this Detroit style and making some racing stripes down the middle?

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Once roughly combined and you don't see any raw ingredients turn the shaggy dough out onto a floured surface and knead until a smooth skin forms. Flour the surface as needed to avoid sticking but don't use too much as it can make the dough overly tough. I prefer kneading by hand because I can tell how the gluten is developing by touch.

Also please make sure your counter is clean as anything on it will end up in your pizza.

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Your dough should look something like this when it's done, it should be pleasant to the touch and not overly sticky. Place it in a lightly greased bowl and cover with plastic wrap or a bowl cover so that the surface doesn't dry out (dry skin will prevent the dough from rising properly).

>>21969975
Nice. I tried with/without sugar and found I prefer the taste without. The yeast does fine without it.
Oil is fine in the dough but I usually don't bother because I oil the surface I put the pizza on instead.
>>21969982
I use store bought pasta sauce but if you have a garden make your own I suppose.

>>21969985
Gluten develops on its own over time to a large degree. Kneading is mostly a myth, it has a small effect. All seems to come down to the flour itself.

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>>21969991
Olive oil does add a nice amount of flavor to the final crust imo but it's up to everyone's individual tastes. Usually the sugar doesn't transfer to the final dough it just helps speed up the fermentation and shortens rise time if you want puffy pizza fast.

Dough will need to rest for an hour and may double in size (doesn't need to be fully proofed as it will rise again when we form it into a disc). See y'all in an hour or so.

>>21969996
Yeah. Also found that rising time affects the flavor a lot. Too much and it gets sour and bitter. Not enough and it doesn't puff up enough and tastes immature. Depends hugely on temperature and dough moisture.

>>21969995
Kneading more or less ensures proper yeast distribution since they can't really move far on their own, you're stratifying the dough and ensuring there's enough structure to capture the gas produced by the yeast. If you just plopped it no-knead into a bowl you'd probably come back to something that looks like pancake batter with bubbles in it and you'd lose all your lift (that is how I do thin puff crust though)

>>21969998
Yeah this is more or less a proof of concept for the people who think pizza is difficult. I'm not expecting long risen flavor but it'll be good enough for a weeknight pizza.

>>21969177
Miss the big foot pizza. Got my first handjob from my first white trash gf by bring one over to her place

>>21970005
I agree about distribution of yeast which is why it's important that the yeast is fully dissolved in water before adding it to the flour.
One time out of curiosity I put the yeast in the flour then added the water and the dough came out very different (worse).

>>21969985
Show me that sauce recipe, you using anchovies?

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>>21970008

>>21969414
We do it just wouldn't fit in frame. It's like $10.50

>>21970016
I don't have time to make my own sauce every time I make pizza (that's like making your own cheese). But I do 'make' a sauce by using plain canned del monte tomato sauce and adding my own herbs and seasonings. Usually a little Worcestershire (which has fermented fish in it), garlic powder, onion powder, smoked paprika, oregano, thyme, etc. I'm not running a restaurant so I'm not concerned.

>>21970019
Fuuuuuuuuuuuuuuck

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Alright guys now for the build. Turn your pizza out and divide it however you want. This recipe makes two 16" pizzas or four 12" pizzas. I'm doing two 16s because that's the size of my pizza screen. Dust your counter with semolina flour and stretch and roll it into a disc. Don't smash it flat or your pizza will be flat. Next is toppings.

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Flop your pizza dough disc onto your pizza screen, don't be afraid this dough is very forgiving and will stretch to fit just don't pull on it too hard or it'll rip the skin.

Spread your sauce ALMOST to the edge leaving about a half inch rim, the sauce will keep the center from rising in the oven and if you go to the edge your edges won't rise. Apply toppings whatever you want I'm doing onions, green peppers, olives and pepperoni with cheddar and mozzarella cheese.

>>21970029
i just saw all the cans in the background and thought you were mixing up a batch.

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Toppings. BAM! Preheat your oven to 475°F or 246°C for eurotards. Once heated slap pizza on middle rack and set a timer for 10 minutes. After 10 minutes rotate pan and bake for another 10 minutes until the top is bubbly and the crust is.. well.. crusty.

>>21970086
I do a single can at a time but I also make my own homemade pasta so I go through a lot of sauce. Carb king.

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BA DA BING BA DA BOOM you got pizza for like $1. Easy. I should've went heavier on the toppings but eh I didn't want to overload the slice.

>>21970029
pizza sauce takes like 5 minutes; it's not like sunday gravy.

>>21970093
thats sooo much workkk

>>21969820
>>21970093
Less shitty than I was expecting after your initial post but still pretty bad. You go through all that effort but can't be bothered to grate cheese from a block? And that cost a lot more than $1, be for real. Even my lowest effort cheese-only pizza costs around $3 per pizza.

>>21970093
Looks good. Thank you for taking the time to do this.

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>>21970112
Most of it was just sitting around waiting for the dough. Total work was about 15 minutes.

>>21970119
32oz mixed cheese bag was $3.99 and a single 16oz block of mozerella was $7.99. I'm on a budget not a baller. Second pizza just finished gonna cut it up for leftovers.

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>>21970089
>475°F
>20 (TWENTY!) fucking minutes of baking time
Holy fuck. Never post this recipe again.

>>21970131
>making leftovers tonight instead of putting the other dough balls in the fridge to ferment into something less shitty
Man you are just retarded.

>>21970132
Yeah it's a regular ass oven non-convection. If you have a fancy shmancy oven or a pizza oven you can obviously cut the time in half. I like a non-floppy crust.

>>21970136
I only did this to prove a point about pizza being easy did you learn to read yesterday? Dumb fuck

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>>21970143
>If you have a fancy shmancy oven or a pizza oven you can obviously cut the time in half
More like 1/4. This was 5 minutes in a regular home oven.

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>>21970145
5 minutes in a regular home oven.

>>21970089
I like it
good work anon!

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>>21970148
5 minutes. REGULAR. HOME. OVEN.

Sorry you guys didn't like my pizza. I'll keep this in mind next time I think about posting.

>>21970154
i doubt it. pizza is impossible to make in any home oven.

>>21970131
>better than marinade
what the fuck? better than bouillon sold out??

>>21970154
solid

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>>21970165
That's the bar style which is my go-to these days because it's a lot easier to work with than New York style. Low hydration dough never sticky, bakes in a pan rather than having to fuss with a peel, roll it out with a rolling pin so you don't have to shape it perfectly by hand. Bonus points for actually being decent same-day like the bozo above me was trying to demonstrate.

>>21969840
I'm not willing to invest my time into sourdough, just feels like too much to me. My son has worked at several bakeries/pastry shops, and he goes the whole nine yards with it though, and says using it for pizza is awesome, so good luck.

>>21970093
Nice
>>21970145
>>21970148
>>21970154
>regular home oven.
lol no way it would still be raw at 500F in my home oven after only 5 minutes

>>21969402
The truth would be too crazy to believe

>>21969785
>fat lazy subhuman is also a literal retard

Every single time.

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>>21969975
>Ok let's make pizza together guys since people think it's tough.
>entire kitchen filled with ingredients, tools and other shit
>spent the equivalent of the gross domestic product of a small African country
>generations of time expended on preparing everything
>vast magellanic clouds of flour coating the entire house
>now have to spend lifetimes cleaning everything
>BA DA BING BA DA BOOM
>resulting developmentally disabled "pizza" no better than corporate slop

>>21970654
It shouldn't be. Might want to get a thermometer and see what your oven's actually getting to.

>>21970801
At least you know the homemade pizza wasn't touched by unwashed Pajeet hands

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>>21970654
Skill issue. 5 minutes, regular home oven.

>>21970806
I know it gets hot because at 400F it will make oil smoke. 500F is not enough to cook a pizza in 5 min, no way. 900F maybe.

>>21969402
If you knew the truth, it would drive you crazy!

>>21971545
900F would turn a pizza to charcoal after 5 minutes. You have no idea what you're talking about.

>>21971545
The pizza place I worked for had a conveyor belt oven. It took 5.5 minutes at 550 to cook a pizza.

>>21969611
Why would Little Caesars ever have pasta?

>>21971700
Those ovens have top and bottom heating elements, most residential ovens only either use the bottom element or the top element (broiler) and can't do both at the same time.

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>>21971770
If only there were something you could put in the oven that provides heat from the bottom...

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Bros... I miss it.

>>21971790
Miss what? Shitty movies?

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>>21971790
It's the Batman Calzone for me.

>>21971782
Is that how you're getting 5 min cook times?

>>21969185
Spicy calabrese and black olive for me.

>>21969716
>enriched
I too live in Sweden, Anon

>>21972122
Now THAT is a bussy!

>>21972277
Obviously.

>>21969177
>Will we ever see a return to the $5 hot and ready days?
Yes, after hyperinflation leads to redenomination of the dollar.
>>21969243
I live outside of Detroit and LC is surprisingly expensive here. Not California level expensive but still more than most other inland metros.

>>21969240
What's the difference between the EXTRAMOSTBESTEST pepperoni and the classic pepperoni? No Little Caesars where I live

>>21975491
To keep the price down, LC kept reducing the amount of pepperoni on their pizzas and lowering the quality of everything else. Extramostbestest is just them resetting the pizzas to what they used to be like, but at a higher price.

>>21975499
Not sure if this is true, but from somebody who wagecucked there in the late 2000s during the $5 hot and ready days here is how you could find out
>count number of pepperonis on your pizza
>if less than 30 you're being Jew'd
>if exactly 30 it's what was standard on hot and ready pizzas (2 rows of 6, 2 rows of 5, 2 rows of 4 = 30)
>if more than 30 you're getting bonus pepperoni, they would probably have to be layered on top of each other because 30 covered almost all of the pizza

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>>21975514
Sounds about right for that time period. In the last days at $5, the amount of pepperoni had become quite pathetic.

>>21969402
Save me pizzaman!

>>21971782
This nigga knows whats up

Don't even bother making 'za without steel

>>21969177
Yes. Around the time pizza pizza comes back.

Before your time I’m sure: little Cesar’s got famous for giving you two pizzas for like $5 when I was a teen.

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Sometimes I miss traveling for work all the time and getting Little Caesars on the company dime. This was before the pandemic. A different world.

It'll come back but as a $5 slice.