I just made these two square pizzas. Muzzarela plus tomato sauce. It's harder than it looks to make them.
I didn't taste them yet. Any chance they are good? I'm very unexperienced, Culinaly.
I just made these two square pizzas. Muzzarela plus tomato sauce. It's harder than it looks to make them.
crust looks like ass
Good job anon, if it's the first time I would say not bad just keep practicing, I would say I'm italian and people would say "you know how to make pizzza" but it took me like at least 5 pizzas before it looked like a normal one. Than there's always the problem with house Oven vs Pizza oven(both wood or gas) and you look at your pizza and say
>Why I fucked up? Why doesn't look like the one I buy?
but don't worry Anon.
It happes if you overcook it in a house oven and looks and taste dry, maybe it's even the settings sometimes the problem.
Keep at it anon!
looks like what mamma used to make
>any chance they are good?
As long as the dough on the bottom isn't raw, they'll be edible. "Good"...is another story. They don't look very good.
Not bad for premade rolled out Pillsbury dough
I would definitely eat these. The crust looks chewy yet airy with a crunchy exterior. It's not technically proficienct but I have a preference for that exact type of crust OP, makes me nostalgic for when I was learning to bake with my gf. I love a thicker slightly wet bread. If any anon know how to consistently achieve that consistency let me know.
Premade pillsbury dough crust
Any idea what about it causes that to happen? My ex made a bread in a stupid bread machine with a from scratch dough that turned out the same way.
Under hydrated dough cooked at a temp that is too low
Good to know. Assuming I cook it for long enough so that it's cooked all the way through I can get this consistency without any rawness in the center right
Depends on the pan you are using. If you can't use a pizza stone or pizza steel, use a thinner baking sheet and go higher temps.
OOF!
In future pizza excursions, try making your own or at least getting the dough at Aldis,(in the deli meat section) or a local pidzer shop that will sell it to you.
I can't imagine going to the trouble of making pizza at home and still getting a corporate goyslop crust.
This is the first time I have ever made any sort of pizza at home, just do it more and they will get better.
>that shriveled crunchy dough ball thingy
Mmmmm give it
Put some garlic butter on that crust and I’d go back for thirds.
Crust looks a bit on the crunchy side but probably tasty, great work for first time.
>just do it more and they will get better.
Usually.. Everyone has one of those days on occasion, though.
I've been making my own pizza for over 25 years, but a couple months ago, I had this fuck-up...
>pic
Was still delicious.
looks better than op's
I didn't dust the peel enough. It's oven baked on a stone, but the lil' bastard refused to let go.
You know how it goes...Once it's on the stone, there ain't no going back.
I hesitated to post it, but anything to encourage other anons to make their own.
>CHECKED
Your digits do your pidzer justice...That looks top notch, anon.
Is it bacon, sun dried toms, "shiffed" spinach and balsamic drizzle?
It's bacon, gorgonzola, mozzarella, basil, red wine poached figs, and a balsamic glaze after baking.
>red wine poached figs
That was my second guess, seeing the seeds.
Could've been mustard seeds, but I didn't think so.
>Basil
Of course, I do like a chiffonade of spinach on my pidzers, especially when I'm being lazy and just making thin crust, tortilla pizza. It gives similar maillard results to when you bake broccoli or brussels sprouts,(not on pizza, but I'd try it.)
TL;DR
I wouldn't just eat that pizza, I'd eat the HELL out of that pie.
I really like that topping combination, I had it at a pizza place in the city I live in and really thought it was very tasty.
And now things have really improved, this was all this year.
Before this year I had never even made pizza dough at home much less tried to make my own pizza.
>that deep deep orange colour of the mozzarella
I love it OP.
It's pizza, it's gonna be good regardless
add 25 grams of sugar to your dough and it will get more color with a normal oven
Pizza is ez.
Looks as bad as my first pizzas that I made like 3 years ago. Now I make pizza better than delivery places and haven't ordered a pizza in years.
How do I make pizza sauce without it turning into pasta tomato sauce
You use passata or crush canned tomatoes and strain out the solids, add salt and that's all you need.