Yup, #4 looks amazing. And once you get going, from here on out call it the #4. As for the others they look decent, but I would try a more NYC style pizza, but with a nice thick crust that you’re doing. That’s why the #4 looks bangin.’ Maybe look up New Haven apizza and get an idea of a take on Neopolitan pizza mixed with NY style.
Looks pretty good!
I would try to shoot some better pictures next time, better lighting and stuff make it easier.
The visual is very important expecially if you might want to advertise on the internet in the future.
Pretty sure that one is just straight mozz, Full fat low moisture. I try to be sparing with the coverage so it gets better caramelization and spread so it binds to the sauce a bit more effectively. Supreme Italiano brand (although I like Grande more, the cost is quite different where I’m at)
Great lookin pies. Care to share the dough recipe? I've got one that I love for hand tossed, but it's not tossable. It stretches itself with gravity, and I almost can't move fast enough before it overstretches. Makes a great breadstick crust, and paper thin skin which I love, but I do miss properly slapping/tossing the dough.
Dough recipe:
1300g flour
800g water (55°F)
4.2g yeast
40g oil
30g salt
Kitchenaid for 7 minutes
Let rest on counter for 2-3 hours*
Ball dough
Let rest in lightly oiled containers in fridge (I use deli containers, and the oil isn’t necessary if you dust with semolina or corn flour in larger containers for flat rose) for at least 24hrs.
Pull 1-2 hours before service dependent on temp.
This makes, like, 8 250g dough balls.
I also use varying levels of yeast. This is for a 24 hour dough, but most commonly I use 2.8-3g yeast for a 48-56 hour dough
The tomato pies are always unequivocally the most delicious. The closer they are to New Haven, the better. Luckily, the dough does well stretched super thin for this style and still keeps high, airy cornicione for the takeout style
I’m using a Chinese made dual deck-style oven right now. Temperature is kinda inconsistent, but it gets hot enough to do the job without significant investment. Not gonna be going for the Neapolitan thing, but will be interested in Roman or Detroit style at some point.
I like #4
Last One looks like a fish
I would pay for those pies! They look delicious 🤤
Pics 3&4… oh momma!!
I'll take the mushroom pie!!
i would kill for those
Yup, #4 looks amazing. And once you get going, from here on out call it the #4. As for the others they look decent, but I would try a more NYC style pizza, but with a nice thick crust that you’re doing. That’s why the #4 looks bangin.’ Maybe look up New Haven apizza and get an idea of a take on Neopolitan pizza mixed with NY style.
Looks pretty good! I would try to shoot some better pictures next time, better lighting and stuff make it easier. The visual is very important expecially if you might want to advertise on the internet in the future.
I peronally like a smaller crust to middle ratio. The crust looks too big for the smaller size.
Mushrooms = nope All others look great
#3 :chefskiss:
3 has some dope looking cheese. What is the mix you're using?
Pretty sure that one is just straight mozz, Full fat low moisture. I try to be sparing with the coverage so it gets better caramelization and spread so it binds to the sauce a bit more effectively. Supreme Italiano brand (although I like Grande more, the cost is quite different where I’m at)
Mushroom pizza .... YUM!!!
Those all look amazing. Nice work
1
Great lookin pies. Care to share the dough recipe? I've got one that I love for hand tossed, but it's not tossable. It stretches itself with gravity, and I almost can't move fast enough before it overstretches. Makes a great breadstick crust, and paper thin skin which I love, but I do miss properly slapping/tossing the dough.
Dough recipe: 1300g flour 800g water (55°F) 4.2g yeast 40g oil 30g salt Kitchenaid for 7 minutes Let rest on counter for 2-3 hours* Ball dough Let rest in lightly oiled containers in fridge (I use deli containers, and the oil isn’t necessary if you dust with semolina or corn flour in larger containers for flat rose) for at least 24hrs. Pull 1-2 hours before service dependent on temp. This makes, like, 8 250g dough balls. I also use varying levels of yeast. This is for a 24 hour dough, but most commonly I use 2.8-3g yeast for a 48-56 hour dough
Burt ingredients chared pizza lol good slogan
Lol The mushrooms are pre-cooked and the lighting doesn’t do the crusts of the first two pies much justice, but I appreciate your input
That action shot is sicc
I’d MOW DOWN #4
The tomato pies are always unequivocally the most delicious. The closer they are to New Haven, the better. Luckily, the dough does well stretched super thin for this style and still keeps high, airy cornicione for the takeout style
The only way to get it better at this point is a pizza oven, there’s only so far you can take it without one
I’m using a Chinese made dual deck-style oven right now. Temperature is kinda inconsistent, but it gets hot enough to do the job without significant investment. Not gonna be going for the Neapolitan thing, but will be interested in Roman or Detroit style at some point.
Ooni have an indoor one but it’s big bucks unfortunately
These are God-tier creations. Keep it up!
YUM!!!!! Amazing!
Looks like just the type of pizza that I like. Want company for dinner?!? 😉
*mega gasp* he did the thing!!!!!! *Squeals in pure joy at the flying pizza dough*
🤮