10/10 will do again.
Followed Sally’s recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
10/10 will do again.
Followed Sally’s recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
NICE! How did the undercarriage look?
This one was the perfect colour I think, the second one I made was a little bit more pale and I wish I had left it in for another minute or so.
There was also an awkward fold or two because I didn’t do the best job shaping it.
Lastly, the outside edges were close to perfect I think, but closer to the middle it was a little bit greasier than I’d like, making it a touch soggy. I will be using every so slightly less olive oil in every step along the way next time.
You only get better with practice, and what a great thing to practice! You get to eat all the “mistakes”!
Please keep on posting your progress!
Now I need to build a pizza oven, I want to practice too!
This was also just on a 12" pan. We actually do have a pizza stone that we’ve used in the past for frozen pizzas and ready-to-bake crusts. However, I didn’t want to invest in a pizza peel just yet, so the pan was a low risk, low invest option to try the first time since we already had it lol.
Smart and peels are far from cheap for the occasional pizza I agree. I say the system you are using is working and most if not nearly all pizza joints use pans or pans w/ the grates. If it works it works!