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.
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.