Been making pizza for 3-4 weeks from scratch, this is the latest one!
Looks great! No matter how misshapen a pizza gets, it’s almost impossible to ruin it. In fact it kind of looks more appetizing when I little amorphous… 😮💨
I was thinking the same thing
Looks pretty good for a week old pizza!
“Eat it up before it gets cold.”
This is after drowning it with garlic butter, which is why the pan below it is so moist looking. I used this recipe for the pizzas:
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Hey that looks pretty dang good for a month in. Making pizza from scratch is tough. I had to make an extra dough ball for like the first 6 months because I would either tear the dough or it would fold over on the peal when I tried to launch it. It looks pretty nicely browned too so you’re off to a good start.
I’ve been experimenting with AP flour, bread flour, instant yeast, and “pizza” yeast. This one was bread flour with pizza yeast and, compared to the instant yeast balls I made, it was definitely more loose and concerning when I was trying to shape the pie.
What you can’t see since this was the last dough ball we had: after putting down the sauce and mozzarella/aged parm mixed cheese, we put bacon bits, THEN pepperoni, THEN grated parmesan reggiano on top. It was amazing 🤩
Heck yeah that last pizza sounds awesome! Haven’t used the “pizza” yeast but I have noticed a real difference with bread flour. The bread flour is a bit more elastic when shaping, it is easier to get to larger pies without tearing the dough. I have noticed that if you let it get too warm it gets really loose lol. I hope you enjoy your pizza journey, it’s a lot of trial and error. Tasty trial and error.
Homemade pizzas on the internet usually look like garbage. This looks dope af and I would buy a pie from you, sir or madam
This one is lopsided but looks delicious. My homemade pizzas only got round when I got a round pan.
I agree. Shape is mostly irrelevant. That pie looks delicous!
Every pizza is gonna get cut into wedges and then chewed on, after all.
Tried a pizza stone yet? It’s basically a slab of clay, so don’t spend much on it. Game changing for getting the crust crusty without burning the top.
Or is that what I’m looking at? I ask because they’re usually light brown and that looks like metal.
Anyhow, they’re dope. Pizza is always cold by the time it gets delivered out here. I put the stone in the oven and get it hot, dump the pizza on it and it’s fresh in minutes.
Another tip! Reheating your leftovers works out much better if you sprinkle water on it. I was a little conservative at first, but now I slop a good bit on there before I put it in the toaster oven. Damned close to fresh!
(Now that I think on it, a 16"x16" unglazed floor tile would work just as well.)
