I kinda take exception to panel four, since kneading dough with twice as much water as it should have would be extremely noticeable. It would also still work just fine. I’ve done it. In fact, several pizza makers online insist on a very wet, “sloppy” dough when making their pizza.
My next project in the quest for perfect pizza will be an outdoor brick oven.
Nice Job! Both filming and making the pizza. Although, the recipe struck me as odd, maybe because I’m from Europe. When I make Pizza I take one liter (two pizzas) of hot water, put a bit of sugar in it then the yeast and leave it so. Then I prepare a bowl of flour, add a bit of olive oil and salt, and afterward I add the yeast solution. I mix the whole thing, adding flour if needed and when I’m done I just put the damn thing to rise for a half an hour.
The I make the tomato sauce while it’s rising and when it’s all done just combine them and into the furnace.
At least that’s how I do it. It’s very crispy when it’s done.
It sounds like you use traditional dried yeast, which you do have to bloom first. I use the rapid-rise yeast, and it can be thrown in with all the other ingredients. I have used both kinds a lot, and cannot tell the difference between bread baked with either kind.
I hadn’t tried making homemade pizza until about a month ago. It really is annoying to make… but really cheap and you can control the ingredients to make it fairly healthy. Needless to say I definitely have had the issue mentioned in the last panel. Sometimes it’s hard to get the wheat to water to yeast ration right.
My dad taught me that when you’re working with any bread, the climate can be a factor, so it’s important to be able to adjust. I’ve found that, fairly generally, one package of yeast, proofed in one cup of warm water (with salt and honey), works for around 2.5 to 3.5 cups of flour; I usually mix up the base dough with 2 cups, then add flour as needed until I hit the right consistency. It’s pretty reliable.
Yeah the temparture is always a factor when playing with any kind of dough. I used to know how the sea level of where you were effects your dough but not anymore. I enjoy doing homemade pizza when I have a group of friends around. But then it also fun to mess up one pizza and say this it and have the spare one in waiting for kicks.
you forgot leaving the pizza in oven while you do somthing else, and the kitchen filling with so much smoke cause you forgot you were cooking that it looks like fog just rolled in. I did this so often in college my roomates dreaded when i broke out the pizza.
on another note, i just found this comic due to your interview on tall tale, love it!
What about the four-inch-thick pizza crust? I hit that one with a very poor pizza-dough recipe someone suggested to me; it was a dead loss for most of us, but our oldest daughter loves bread and wanted us to keep on making it that way…
I work in a pizza place, so panel 2 is so very possible. Thankfully I’ve only gotten burned on the tops of my hands when I accidentally bump the oven (550 degrees woo…) or when a coworker bumps into me.
I’m done with reading your comics. Just hilarious! I really loved them, it’s just my sense of humor. My husband is atually used to it when I laugh out loudly starring at my monitor, but in the last days it happened very often
Btw, I cook very well but to me making pizza at home is a waste of time and energy. You could make a nice meal in less time and less accidents
Not gonna lie, I do love pizza and creating my own toppings at home, (mango and tomato with crushed red pepper is very yummy) BUT I’m starting to think that because of the way it’s shaped, I always seem to not distribute weight properly and either come very close to or actually drop it on the floor. Not fun.
I gotta stick to pasta, it’s safer when it’s already on top of the stove and there’s no awkward transfer.
I’ve read through your archives twice now, and this one is still my favorite. I’ve actually done the same thing from panel 2 and that panel never fails to make me laugh. Keep up the great work!
LMAO at panel #1 … someone felt it necessary to kick you in the jewels while you were tossing the dough?
Okay, panel 1 hasn’t happened yet, but the following three panels are all true.
Wow, I’m just impressed you make pizza from scratch! This household has apparently never heard of such a concept…
The (out of work engineer) pizza delivery guy here LOVES this one Panel 3, soooo been there.
Panel one is kind of how I feel when attempting to cook anything. It’s never pretty.
Tell us your pizza formula!
This is my first time posting, but you’ve hit a topic near and dear to my heart. I made this video on how I make a pizza:
http://www.youtube.com/watch?v=iTsWHgNU8ok
Yes, I really did make that myself.
I kinda take exception to panel four, since kneading dough with twice as much water as it should have would be extremely noticeable. It would also still work just fine. I’ve done it. In fact, several pizza makers online insist on a very wet, “sloppy” dough when making their pizza.
My next project in the quest for perfect pizza will be an outdoor brick oven.
Nice Job! Both filming and making the pizza. Although, the recipe struck me as odd, maybe because I’m from Europe. When I make Pizza I take one liter (two pizzas) of hot water, put a bit of sugar in it then the yeast and leave it so. Then I prepare a bowl of flour, add a bit of olive oil and salt, and afterward I add the yeast solution. I mix the whole thing, adding flour if needed and when I’m done I just put the damn thing to rise for a half an hour.
The I make the tomato sauce while it’s rising and when it’s all done just combine them and into the furnace.
At least that’s how I do it. It’s very crispy when it’s done.
It sounds like you use traditional dried yeast, which you do have to bloom first. I use the rapid-rise yeast, and it can be thrown in with all the other ingredients. I have used both kinds a lot, and cannot tell the difference between bread baked with either kind.
“Real LOL” at last panel. Pizza will take over gatoraid sales for athletic events.
I hadn’t tried making homemade pizza until about a month ago. It really is annoying to make… but really cheap and you can control the ingredients to make it fairly healthy. Needless to say I definitely have had the issue mentioned in the last panel. Sometimes it’s hard to get the wheat to water to yeast ration right.
My dad taught me that when you’re working with any bread, the climate can be a factor, so it’s important to be able to adjust. I’ve found that, fairly generally, one package of yeast, proofed in one cup of warm water (with salt and honey), works for around 2.5 to 3.5 cups of flour; I usually mix up the base dough with 2 cups, then add flour as needed until I hit the right consistency. It’s pretty reliable.
Yeah the temparture is always a factor when playing with any kind of dough. I used to know how the sea level of where you were effects your dough but not anymore. I enjoy doing homemade pizza when I have a group of friends around. But then it also fun to mess up one pizza and say this it and have the spare one in waiting for kicks.
I’ve almost done Panel two before.
Almost? So the pizza slipped of the stove but you didn’t catch it or the pizza didn’t slip but you were ready to catch it if it did?
I feel so sorry for bug in panel 2. He had just done something so clutch and then it had to be ruined.
you forgot leaving the pizza in oven while you do somthing else, and the kitchen filling with so much smoke cause you forgot you were cooking that it looks like fog just rolled in. I did this so often in college my roomates dreaded when i broke out the pizza.
on another note, i just found this comic due to your interview on tall tale, love it!
I often find myself without cheese upon making the pizza. /facepalm
Panel #2 has happened to me…twice.i got scars to prove it
What about the four-inch-thick pizza crust? I hit that one with a very poor pizza-dough recipe someone suggested to me; it was a dead loss for most of us, but our oldest daughter loves bread and wanted us to keep on making it that way…
I can’t even imagine myself making a pizza without pulling a panel #2!
I work in a pizza place, so panel 2 is so very possible. Thankfully I’ve only gotten burned on the tops of my hands when I accidentally bump the oven (550 degrees woo…) or when a coworker bumps into me.
I hope you don’t pull a Panel 2 again.
Bug taking a vacation? No thanks.
hmmm i cant really relate to this one o.O ive made good homemade pizza so it was a pleasent exp.
Bug with glasses strikes again.
Isn’t that how life go’s?
Just as you begin to throw your dough, someone has to come along and kick you in the crotch.
I’m done with reading your comics. Just hilarious! I really loved them, it’s just my sense of humor. My husband is atually used to it when I laugh out loudly starring at my monitor, but in the last days it happened very often
Btw, I cook very well but to me making pizza at home is a waste of time and energy. You could make a nice meal in less time and less accidents
Not gonna lie, I do love pizza and creating my own toppings at home, (mango and tomato with crushed red pepper is very yummy) BUT I’m starting to think that because of the way it’s shaped, I always seem to not distribute weight properly and either come very close to or actually drop it on the floor. Not fun.
I gotta stick to pasta, it’s safer when it’s already on top of the stove and there’s no awkward transfer.
Lol at the first panel. That is one angry nerd! XD
I’ve read through your archives twice now, and this one is still my favorite. I’ve actually done the same thing from panel 2 and that panel never fails to make me laugh. Keep up the great work!