What went wrong with my pizza? I didn't want to leave it in the oven any longer because the cheese was literally boiling, but the crust seemed barely baked.
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Lookup what a "pizza stone" is
I don't have a grill, dickhead. I used a steel in my oven at 550 F.
Frick off, I live in Italy. I can eat REAL pizza whenever I want. You idiot jelly? Pathetic piece of shit loser lmao I`m typing this on my laptop on the beach right at this very moment. What the frick are you loser doing?kyn8y8
that's great Mario, now rise your lazy ass and go back the kitchen to prepare a pizza for me, your superior Western master. Yeah sure, you will get your worthless toymoney coins so you can buy your daily coke from the local maffia. Off with you now, and also send both your big breasts prostitute mamma and you little sis to me. They don't need to wear cloths.
I can't tell if this is a bait or not but you can use a pizza stone in an oven.
Who gives a frick. I know for a fact that pizzas made on pizza steels aren't supposed to look like mine does. Now tell me what the frick I did wrong.
It looks like you fricked up cooking it, otherwise it looks alright
A little sugar in the dough can take it from looking pretty baked to looking perfect but you're not there yet
Serious answer: your dough was too wet. Just add a tiny pinch of flour, or 2, but not more.
Your dough is ready when it comes off your hand easily. Because your kneading hand is covered in wet dough (it always sticks, no matter what you try) you use your other hand to test.
If everything's ok just clean your kneading hand and knead the wet leftovers into your main dough, let your dough rest for a while, it'll sort itself out.
>Now tell me what the frick I did wrong.
you posted here.
How long did you let the oven stay at 550?
You want to let your oven to soak the heat for a good 15 minutes before putting your pizza in. You want as much heat as possible in your oven when baking a pizza.
Also you can use a pizza stone in an oven. You want something that's nice and thick so it soaks in a lot of heat. The thicker it is, the less heat the pizza will suck out.
And the cheese will be fine in the oven until you see it actually burning.
>How long did you let the oven stay at 550?
The steel was inside the oven when I set it to preheat. It took a few minutes to get up to 550, and then it was sitting in there at 550 for about 50 minutes before I put the pizza on.
to hot unironically, this is not a Italian pizza. You'll need more time to cook the crust without burning the cheese, 450f is enough
>to hot unironically, this is not a Italian pizza
What? Pizza is traditionally baked in wood fired stone ovens, look up their operating temperature and the baking time for pizza's in said ovens.
its a completely different style of pizza and uses different 00 flour,
If you stick a normal American style pizza in a 1,000f oven it will burn the cheese to a crisp before the dough cooks completely
pic-rel is my pizza cooked at 550f on a stone and the bottom of the dough was crisp but the dough under the cheese was still raw and it wasn't even a thick pizza and the cheese is clearly over cooked.
I backed down to 450f and they now come out evenly cooked
ideally a pizza shouldnt take more than a minute and a half. those italian pizza ovens are hot as frick
Are you fricking nuts 550f that's 280 c I haven't baked anything ever in those temperatures. I baked these at 200c for 25 mins and they were done
normal pizza is done in much higher temp
500 degrees is pretty standard to cook pizza foreigner
>550 F
Cook it at 400 F. No wonder you're burning the cheese before the dough is even singed.
>t. bakes homemade pizza at least twice a week
same anon, also want to mention you don't need a pizza stone. i prefer not to use it.
550 is too high, I've found that 400f is the perfect temp and the pizza is usually done in about 24 minutes. You also definitely want to pay attention to which rack you put it on in the oven because the higher the rack, the faster it will cook the cheese. A good solution is to place it on the very bottom rack for 12 minutes and then on the middle rack for another 12 minutes so both sides are evenly cooked.
>morons buy and haul around huge slabs of rock or metal just for pizza
lmao.
>he doesn't know how to make bread
Hey frick you OP dumb pizza shit
it's cooked, you just didn't leave it in long enough to brown the crust
I promise it will taste fine
if you're worried about the cheese, you're probably going to sacrifice really crispy crust to prevent the cheese breaking
I kinda fricked up when I was shaping the crust; you can see on the right side of the picture how the cheese and grease is slipping off the edge. If I had left it in any longer, the grease would have started smoking inside my oven.
that's fair
I made a pizza today too, and mine ended up a triangle because it stuck to the peel while I was trying to load it in my oven
I have a steel as well, though my oven only goes up to 500F
I've yet to get a good dark crust since I don't want to break the cheese, but I'm going to keep adding a bit of time to see if I can get a good balancing act on crust to cheese
all we can do is experiment and try to get the things just right
>cheese and grease is slipping off the edge
try to focus more on controlling the amounts of water and oil, even if it doesnt leak out, water can frick your pizza really bad
>going to be wet dough in the middle
it absorbs water from the tomato, of course it will be wet
>burnt looking
it would taste bad if it was burnt
and you prefer burnt and crunchy cheese instead?
>and you prefer burnt and crunchy cheese instead?
no i prefer it melted and my crust unburnt
>it's cooked
lol the crust is barely cooked around the edges. That shit is going to be wet dough in the middle.
it's not illegal to parbake a crust without any toppings on it.
Nothing's wrong. Just put it on the top rack of broil for a few seconds to brown that crust. It looks tasty.
Try adding honey to the dough, sweatie.
Did you overferment your dough? I think when that happens the yeast ate all the sugar and there is nothing left to brown.
Maybe try browning the bread before you put all the toppings on and then throw it back in the oven?
if you want that dough to brown in the way you think that it should then the oven needs steam
the reason that it's not broqning us because 550F isnt hot enough for that homeade dough, you're not adding commercial additives i prove browning times
>the reason that it's not broqning us because 550F isnt hot enough for that homeade dough, you're not adding commercial additives i prove browning times
most commercial breads have malt added to them to improve browning at lower temperatures, if you want more browning than that get a pizza oven that can reach 800F
nice self protrait btw
>, if you want more browning than that get a pizza oven
or add some milk powder or brown sugar
or malt like most goyslop bakeries
You undercooked it, yes the cheese is also undercooked.
higher temp
looks nice, maybe you need a pizza stone. I bought mine at walmart for $14, cooked at 450f for 14'ish minutes
>What went wrong with my pizza?
Way too hot at 550 F.
If you want browning and cooking of the dough to where it is firmer instead of soggy mess, you need air flow underneath. Pizza stone works without holes since they are preheated and their thermal mass means all that wet dough set on top of it doesn't cool it down past the point where it is still able to boil off the water as steam. Thus the bottom of the pizza in the center isn't a soggy mess.
ignore these morons
OP is clearly not trying to make margherita pizza which can handle the extreme heat because it's supposed to thin and crisp and there isn't enough cheese to hold the moisture in
>I didn't want to leave it in the oven any longer because the cheese was literally boiling
Some people use a two step process. One is to partially bake the crust separately. Take it out, at the toppings, and then finish baking. This can be done also at a much lower heat than the single-pass method and your oven will last longer at 500 F is pretty damn hot.
bake in a cast iron skillet, preheat it to 550, slide your 'za in with all your sauce/cheese/toppings and cover it with foil for the first 5 mins, remove foil and pull the whole thing out when it looks good. Pepperoni is gonna make your 'za look like shit to varying degrees depending on how greasy it is.
>What went wrong with my pizza?
It should have been baked on top of a pizza screen if you weren't using a stone. The pizza screen allows air to get underneath to allow the steam to escape instead of making the pizza soggy on the bottom.
Legitimate answer is you need to pre-bake the dough. Just a quick bake so it begins to turn golden and then add toppings.
Lower the temp to 525 and raise the steel to a higher rack.
It's fine, your dough is just not fermented enough. It doesn't start to take on decent color from such a low oven temp until it's been in the fridge for at least 48 hours. Pic related, 72 hour dough in a 550F oven.
Effortless mogging of pizza stone homosexuals. Nice pie anon.
Well, I used a steel.
You still want the oven to be as hot as possible for pizza. This is like day one shit, dude.
>This is like day one shit, dude.
its a meme that requires you to make the pizza a certain way or it won't cook evenly, notice how all these wood oven pizzas always have burnt looking crust but the cheese is never even fully melted
>burnt looking crust
oh you just don't know shit about pizza
carry on
Here is why you are wrong do you have fresh mozzarella balls as the only cheese topping? Then you be my guest act like fransesco Di homosexuali and bake your pizza at 600 f. If not all you are gonna end up with is a cheese crust that's gonna be harder than caramel
I baked this at 700F with low moisture mozzarella. Doesn't look like caramel to me, bro.
Doesn't look like a post 2010 phone photo to me troony but at least you tried.
most people don't let their stone pre heat long enough so it doesn't cook right
Turn it upside down on the oven rack and broil it to brown the crust.
Did you let the dough sit for half a day? Did you make sure the dough wasn't too wet? You fricked up a lot here.
Add sugar to the dough next time
I made a pizza yesterday
Why does the crust look like it's been eaten by termites?
haha. I Poked holes in it with a fork so I doing air pockets. I'm not sure if I need to though
so I don't get air pockets*
Also I cook at 450 for like 18 min, including a 5 min pre bake
Ah so like what these gadgets do. I get incredible puff whenever I attempted par-baking crust. It becomes an actual pita. That's good as long as it's the crust around the edge.
cook the pizza at 350F for 10 minutes
then move it yo the top rack of your [electric oven] and turn on the Broiler function for about 2 minutes.
but watch it very closely under the broiler... as soon as you see dark spots starting to form on the cheese open it up and get the pizza out - because it will be finished by the time you remove it (if you wait until it looks properly done, it Will Burn before you get it out)
Add the cheese after the crust is a little cooked. Cheese cooks far faster than the crust.