In she goes

[Anonymous No.17505904]

[Anonymous No.17505926]

looks a bit undercooked mate

[Anonymous No.17505940]

too much pizza bone

[Anonymous No.17505952]

>>17505904
Don't gender IT.

[Anonymous No.17505983]

>Just came out the oven
Thoughts? I feel like I burned my 'za bros...

[Anonymous No.17505994]

>>17505983
Would eat/10

I might take some of that green stuff off, though. That's a little excessive.

[Anonymous No.17506002]

Less basil and less broiling time amirite?

[Anonymous No.17506004]

>>17505983
yours is fine, mine however is why you dont brush the crust with honey/water for 'extra caramelization'. tasted fine however

[Anonymous No.17506007]

>>17505983
Would eat needs some garlic butter for that thicc crust

[Anonymous No.17506061]

>>17506004
>>17505994
>>17506007
Thanks for the encouraging words bros, I'll make sure I have some garlic butter ready next time.

[Anonymous No.17506073]

>>17506004
Thats like 60% bone

[Anonymous No.17506079]

>>17506073
it was airy and tasty, but yes, my crusts suck

[Anonymous No.17506095]

>>17505983
nah i wouldnt say burned. If you had rotated it halfway through it would have cooked more evenly but it still looks pretty good

[Anonymous No.17506119]

>>17505904
>not pre-baking your dough for a few minutes to get the center less doughy.

NGMI senpai

[Anonymous No.17506134]

>>17506119
>pre-baking your dough for a few minutes to get the center less doughy.
I'm listening, keep going.

[Anonymous No.17506140]

>>17506134
basically when you have it rolled out , just put in for 5 minutes and the center of pizza is more done, other wise the ingredients get all the heat. give us a cross section of your dough bro.

[Anonymous No.17506167]

>>17506140
Give me you honest thoughts chief, was it close to being right on point ?

[Anonymous No.17506200]

>>17505983
Your crust looks like a breadstick because you didn't use a pizza stone. It's probably decent but you'll never get the right crust unless you get a pizza stone or steel. You also probably didn't let it cold ferment for long enough.

[Anonymous No.17506209]

>>17506167
in red is not finished dough, also you burn your ingredients a bit.

[Anonymous No.17506224]

>>17506200
I left it out for approximately 20 hours, probably a little bit less desu but I would greatly appreciate if you could recommend me some good baking stones or steel.
>>17506209
It's because of not baking with a stone right? Or could it be that I baked it at 450?

[Anonymous No.17506231]

>>17506224
its because you baked it all in on go, baked dough for five minute then slap on ingredients with a butter coating on the edged is you wish. 350 is good enough

[Anonymous No.17506233]

>>17506231
Retarded advice. You want the oven as hot as it will go.

[Anonymous No.17506235]

>>17506224
>I left it out for approximately 20 hours
keep it in the fridge for 24 hours at least.

>I would greatly appreciate if you could recommend me some good baking stones or steel.
a steel is objectively better and all that is is a piece of metal, any one marketed for pizza is probably the same
>>17506231
sorry but your advice sucks. the entire point of baking pizza is to do it at as high of a temp as possible. his dough was undercooked in the middle because the tray he baked it on doesn't retain heat like a stone or steel does

[Anonymous No.17506278]

>>17506233
>>17506235
Alright so no pre-baking nor baking below 450~500
>keep it in the fridge for 24 hours at least.
Should it be covered with some damp cloth or would it be a meme in the fridge?
>a steel is objectively better and all that is is a piece of metal, any one marketed for pizza is probably the same
I'll order one from Amazon because I'm too autistic to go look for one downtown

[Anonymous No.17506293]

>>17506278
>Alright so no pre-baking nor baking below 450~500
Yep crank your oven to as high as it can go and keep the steel in there for 30-60 minutes to preheat.
>Should it be covered with some damp cloth or would it be a meme in the fridge?
Some container with a lid is best. 24 hours is just the minimum by the way. Adam Ragusea has a vid on how pizza dough changes the longer you ferment it in the fridge.

1 more thing. Once you remove it from the fridge, let it come up to room temp before you attempt to shape it. This will take 2 or so hours. If you don't it's harder to shape and stretch. Also, the best way for a home cook to stretch dough is to do the initial stretching and then leave it for 10 minutes for the dough to relax so you can easily stretch it into its final form.

[Anonymous No.17506333]

don't listen to stonelets, get a pizza steel. so much easier to deal with.

[Anonymous No.17506354]

>>17506293
>>17506333
I have a dumb question but don't you dare laughing bros... say I put the baking steel in to preheat, how will I be able to place the 'za on top once scorching hot?

[Anonymous No.17506367]

>>17506354
Get a cheap pizza peel, I have a wooden one. Alternatively you can slide it off of a flat baking tray that has no lip on it.

For beginners it's best that you put baking paper on your pizza peel, transfer the dough on to the peel, put the toppings on and then slide it onto the steel with the paper under it. The traditional way is to not use baking paper but put some semolina on the peel so the dough doesn't stick but I've done both and found that the baking paper method is easier and there is 0 difference in the end product.

Watch some youtube videos so you don't fuck it up cause cheese burning onto a scorching hot piece of metal doesn't smell great.

[Anonymous No.17506370]

>>17506354
yes preheat, might as well pick up a cheap pizza peel. just keep the dough moving on the peel or it will stick and you'll end up making a calzone aka failed pizza

[Anonymous No.17506507]

>>17506370
>>17506367
You boys freaking rock. I'll get then a cheap pizza peel and some baking paper as well, see how things go from there. 'Til next thread kings, thanks a bunch.

[Anonymous No.17506559]

>>17506507
I dunno man this technique seems overly elaborate. Haven't done it that way so maybe it kicks ass but I always found rolling out the dough and forming it into the steel pan or stone, and then letting it rise at room temp or hotter for about 15 minutes gave me the results I wanted. My crusts are pinched over the lip of the pan, so sliding it off something else wouldn't work for me. All your advice about letting dough ferment in the fridge, warming up to room temp. etc was fucking spot on though. One thing to add, when I started making pizza I had a little Italian lady teaching me and she told me "dough balls are like people, the more you fuck with them the harder they are to work with". If your crust keeps pulling back/shrinking as you're trying to roll or stretch it, leave it alone for a while and try again

[Anonymous No.17506570]

>>17506233
350 is way too low, 500 (max for a lot of home ovens) is a bit high but doable, the place I worked at ran their ovens at 450 and would crank them up to 475 if it got busy, and 500 if it was becoming retardedly busy

[Anonymous No.17506593]

>>17506559
if you're assembling the pizza on the stone how tf is it getting hot enough to do what you want a stone to do?
you can assemble it on a peel but the stone or steel has to sit in the oven and soak up some degrees

[Anonymous No.17506620]

Noice.

[Anonymous No.17506687]

>>17505904
Looks like a swedish girl's pubes.

[Anonymous No.17507314]

>>17506620
Thanks bud.

[Anonymous No.17507587]

>>17506002
Less basil and put on after you cook the pizza, you'll taste it more and it'll have better texture

[Anonymous No.17508097]

>>17506004
Do americans really? Can you people really not enjoy a meal unless it is covered in sugary shit?
Enjoy you beetus, cletus.

[Anonymous No.17508320]

>>17506593
When I use the stone I slide the pizza off and cook it directly on the rack for the last couple of minutes. It's basically done at that point and you're just browning the bottom of the crust. We did the same sort of thing when I worked in a pizza place but they were commercial pizza over with stone slabs so you cooked on steel pans, then slid the pizza right on the stone for a half minute to finish

[Anonymous No.17508947]

>>17508097
>unless it is covered in sugary shit?
Stop being a dramaqueen you twink, it's probably half a teaspoon of sugar for 2-3 pounds of flour

[Anonymous No.17508990]

>>17505904
Tfw no gay ck bf to cook me pizza

[Anonymous No.17509005]

>>17508990
You will never get railed, incel

[Anonymous No.17509338]

>>17505983
nice but you really shoudlve spread the sauce and toppings more

There's a pizza place around here where I always order the tomato soup to dip excess crust in, its godlike if you happen to have some around