Hello Veeky Forums! I tried my hand at a pizza pie! I covered it with mozz and smoked meats. How does it look?
Hello Veeky Forums! I tried my hand at a pizza pie! I covered it with mozz and smoked meats. How does it look?
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I would eat it. What kind of meats?
oven wasnt hot enough and base is too thick also hydration on your dough is too low
but i would still eat and enjoy it
Crust is too thick
I definitely agree the crust was too thick and a bit undercooked. Good thing to note for next time.
Just some smoked deli meat that I had lying around. Corned beef and ham I believe.
Good effort OP!
Did you use pre-grated cheese? Kinda looks like you did (course I could be mistaken). If so, the stuff they put in it to keep it from clumping prevents it from melting well. Better to go with the non-pre grated stuff.
Things others have said about the crust being too thick/needing more moisture I would agree with. Put a bit of olive oil in your dough for example.
Bake it at as hot as possible also.
What did you do for your tomato?
Thank you! I grated the cheese on my own but did end up caving in and using some pre-made pizza sauce (I didn't have enough time to make my own). I think some olive oil would definitely help! Thank you for your tips!
Is this just for OP? Can I post my own pizza?
Be sure to post your next pizza as well :D
post away
Op here, feel free to post yours!
How do you lads make pizza dough?
Here it Is. I know it is not perfect since its homemade trial and error, and not the regular pizza dough.
I do it like this:
youtube.com
Can't tell if really red and big pepperonis or just thin slices of beet.
Peperoni Bad quality ones tho
Here's a margarita I made.
Also made pizza last night with fresh mozz, pepperoni and sausage. My crust is too thick also, how do they make it so thin?
just roll it out a bit more
za looks good!
What do you think about using a rolling pin?
Haha I have that same salt. Costco?
Personally I prefer doing it by hand. I don't care about pizza being perfectly round and kind of like a bit of unevenness in the crust. Nothing wrong with a pin though.
I try but it keeps snapping back, will try rolling pin as someone else suggested. Was good though
I used a floured rolling pin and I think it came out fine!
I use it because I like pizza as thin as possible.
If I could pick only one ITT I'd choose yours.