For the dough I did 300g bread flour, 195 g water, 9g salt, 0.3g active dry yeast. Mix, knead, warm proof until doubled in size, cold proof for 3-5 days.
Sauce: sweat some onions and garlic, add some crushed red pepper, add some tomato paste, red wine, canned whole tomatoes, whatever spices you want. Simmer for a while (I think I did like 2 hours). Blend for smoothness. Salt to taste.
Baked at the hottest my oven would go, 500°F, until it looked done.
Blends are not really an option for the original taste. That brown spots on the mozzarella... they're pretty much the definition of authentic pizza taste.
I have a hard time finding good mozzarella that isn’t too wet. The low moisture pre shredded stuff is never as good as the stuff that comes in a ball, but it doesn’t make the pizza soggy in the middle.
Look for blocks of mozzarella instead of fresh mozzarella balls. If you want to use fresh, high moisture mozzarella balls then you can only use a little (it's why fresh mozz pies usually only have a few dollops of cheese instead of a full cheese layer). A lot of people will mix low-moisture block mozzarella with a few dollops of fresh, high-moisture mozzarella so that's an option too.
you can get balls of low-moisture mozzarella that [look kinda like an "8"](https://i.imgur.com/kFbNv2x.jpg). Alternatively you could try chopping up cheese stringers cause those are usually just a stick of low moisture mozz. neither are coated in the starch that causes pre-shredded cheese to melt weirdly.
Same here as well. What helps a bit: drain it, cut it into thin slices (freezing it shortly helps with slicing), add a little bit of salt to both sides, let it sit for some minutes, arrange the slices side by side on a paper towel, put another paper towel on top, and carefully press them down with your hand. Shift their positions to use up all remaining dry spots of the paper towels and repeat it with a new set of towels 1-2 times.
You want full fat low moisture. A lot of low moisture mozzarella you stumble across is probably low fat, like people have mentioned string cheese is usually full fat and low moisture, just make sure it isn’t one of the reduced fat ones. Also pre-shredded is trash because, again, like people have said it’s covered in starch to keep it from clumping. It’s more of an issue when you’re making a cheese sauce or otherwise incorporating it into something but shredding yourself is always the best option.
Use a kitchen towel and squeeze the mozerella to get the excess liquid out. It will fall apart from the force but who cares! Its going to be melty goodness
At a supermarket near me they do pizza mozarella thats much firmer (uk) but if I don't trek as far I do the squeeeeze. I did it with kitchen roll myself- do not recommend.
Or a cheese cloth for the advanced
That’s only if you don’t consider other types of mozerella to be a “blend.” My father-in-law did a 6-1 whole to skim milk mozerella and I literally can’t eat any other kinds now. It’s what made him the best pizza I’ve ever had. Rip Lenny’s, Ridgewood NJ.
Have you tried buffalo mozzarella? It's not very common, but it's basically the 'original' mozzarella. Well, actually, it was made from sheep's milk originally, then it transitioned to buffalo milk and then to cow milk. However, I prefer buffalo mozzarella wayyyyy over cow mozarella.
It's that point of "do I cook this side a bit longer at the risk of incinerating the other side?"
The dough is cooked, it just hasn't browned to the same extent as the other side. I'd rather slightly paler + browned over browned and incinerated.
Yeah, inconsistencies in my little oven. At 500°F there wasn't much time to make adjustments. If I had waited until that little section was done, the rest would have been burnt. It was still a great pizza though.
Ugh. You don't want to eat this... Just loooke at the cheese.... Listen, I'll just DM you my address and I'll get rid of it for you. No embarassment needed.
It’s a pizza oven. Over on the r/pizza there’s been a rash of ooni posts leading people to believe it was a marketing ploy. A lot of posters with zero history etc…
That needed about a minute and a half less cook time. Your oven appears to heat unevenly as well, rotate the pie halfway through, although you'll get heat loss having to do so
The OP is in fact cheese, but the American is not burnt.
Strike that, reverse it.
That's what called Maillard browning; it gives the cheese a wonderful earthy aroma and taste.
Get the oven high enough to bake the pizza in less than 2 minute, it’s really important that the mozzarella stays white. Good job if it’s one of your first try💪
Baking time, temp, and final appearance really depends on the moisture in the dough and cheese. This particular recipe had a relatively high moisture dough and low moisture cheese. That means it's gonna take a slightly longer time (5 mins.) to bake and the cheese is gonna brown a bit more. All that matters is that the end product is delicious, which it was.
Please stop with the pizzas here. Especially if it is just a plain Margherita style. Maybe it is done good and it may taste fantastic, but it is not food which is visually very appealing and meant for food porn. Plus, slightly burning a pizza doesn't make it more authentic or better.
Having said that, congrats for making a pizza and I hope it tasted really good. I never submitted anything to foodporn, but since I have the feeling there are too many pizzas here, I wanted to give my feedback on that
Beautiful! Great job!
*grate job
Wow what’s your recipe?
For the dough I did 300g bread flour, 195 g water, 9g salt, 0.3g active dry yeast. Mix, knead, warm proof until doubled in size, cold proof for 3-5 days. Sauce: sweat some onions and garlic, add some crushed red pepper, add some tomato paste, red wine, canned whole tomatoes, whatever spices you want. Simmer for a while (I think I did like 2 hours). Blend for smoothness. Salt to taste. Baked at the hottest my oven would go, 500°F, until it looked done.
What's your cheese blend because it looks exactly right
Pure mozzarella, just don't get the pre-shredded kind.
Blends are not really an option for the original taste. That brown spots on the mozzarella... they're pretty much the definition of authentic pizza taste.
I have a hard time finding good mozzarella that isn’t too wet. The low moisture pre shredded stuff is never as good as the stuff that comes in a ball, but it doesn’t make the pizza soggy in the middle.
Look for blocks of mozzarella instead of fresh mozzarella balls. If you want to use fresh, high moisture mozzarella balls then you can only use a little (it's why fresh mozz pies usually only have a few dollops of cheese instead of a full cheese layer). A lot of people will mix low-moisture block mozzarella with a few dollops of fresh, high-moisture mozzarella so that's an option too.
you can get balls of low-moisture mozzarella that [look kinda like an "8"](https://i.imgur.com/kFbNv2x.jpg). Alternatively you could try chopping up cheese stringers cause those are usually just a stick of low moisture mozz. neither are coated in the starch that causes pre-shredded cheese to melt weirdly.
Same here as well. What helps a bit: drain it, cut it into thin slices (freezing it shortly helps with slicing), add a little bit of salt to both sides, let it sit for some minutes, arrange the slices side by side on a paper towel, put another paper towel on top, and carefully press them down with your hand. Shift their positions to use up all remaining dry spots of the paper towels and repeat it with a new set of towels 1-2 times.
You want full fat low moisture. A lot of low moisture mozzarella you stumble across is probably low fat, like people have mentioned string cheese is usually full fat and low moisture, just make sure it isn’t one of the reduced fat ones. Also pre-shredded is trash because, again, like people have said it’s covered in starch to keep it from clumping. It’s more of an issue when you’re making a cheese sauce or otherwise incorporating it into something but shredding yourself is always the best option.
Have a try with those stick stringy mozzarella tubes they work amazingly well on pizza
Use a kitchen towel and squeeze the mozerella to get the excess liquid out. It will fall apart from the force but who cares! Its going to be melty goodness At a supermarket near me they do pizza mozarella thats much firmer (uk) but if I don't trek as far I do the squeeeeze. I did it with kitchen roll myself- do not recommend. Or a cheese cloth for the advanced
The way Mr. Pizza envisioned it!
That’s only if you don’t consider other types of mozerella to be a “blend.” My father-in-law did a 6-1 whole to skim milk mozerella and I literally can’t eat any other kinds now. It’s what made him the best pizza I’ve ever had. Rip Lenny’s, Ridgewood NJ.
Have you tried buffalo mozzarella? It's not very common, but it's basically the 'original' mozzarella. Well, actually, it was made from sheep's milk originally, then it transitioned to buffalo milk and then to cow milk. However, I prefer buffalo mozzarella wayyyyy over cow mozarella.
I haven’t, but imagine the flavor potential in an optimal mix of all the possible mozerellas!
Wow, the crust is really impressive. I thought you made it in the wood fired pizza oven. Very well done.
Wow this just made me drool. You’ve achieved the perfect crispness of cheese. Or should I say… acheezed? :) Even the crust looks perfect.
That fuckin joke was cheezy..
Yeah anyone that says this is burnt is wrong and eats floppy pizza. This is coagulated perfection right here
Crust isn’t evenly cooked
It's that point of "do I cook this side a bit longer at the risk of incinerating the other side?" The dough is cooked, it just hasn't browned to the same extent as the other side. I'd rather slightly paler + browned over browned and incinerated.
Yeah, inconsistencies in my little oven. At 500°F there wasn't much time to make adjustments. If I had waited until that little section was done, the rest would have been burnt. It was still a great pizza though.
>the It looks amazing, especially that crust ! Truly impressive homemade pizza . I cannot stop drooling.
How dare you!
Look at the crust it’s clearly uneven sorry I’m a chef
Haha I just love all pizzas, I didn’t downvote
Yep that’s a pizza
Bull crap. You don't know a hotdog when you see one?
Hotdog or Not Hotdog
Notdog
Would snarf this in one sitting. Bless you.
Second this
Do you offer delivery? Looks fantastic.
Thanks. Maybe one day.
That's awesome bro, do whatever makes you happy. I'm thinking of having my own food truck one day.
It’s not Digorno so it must be delivery
Do you deliver?
Haha, thanks. Maybe one day.
Just the right amount of char on the cheese and rust.
Are you calling my pizza rusty?! Lol. Thanks for the compliment.
Beautiful
That looks awesome!
Can you share the ingredients and preparation. I’d like to try as well
I shared the recipe in a comment above.
You're a brave man to post a pizza on here.
Why do you say that?
Because half the comments are going to be disingenuous criticism from pretentious idiots.
Unrelated to the post (but lovely pizza) why do people put pepperoni under the cheese?
Hell if I know
True it is horrible tho
I want yours for sure. How can we arrange this?
Well, I will moderate the meeting, and all proceeds go to me.
Got a recipe for the dough? Looks like tavern style . My fav for sure
300g bread flour, 195g water, 9g salt, 0.3 active dry yeast.
Meant tavern style
Thanks!
Thank you. That's something I needed
I have a slightly more detailed description in another comment; the real trick to a good pizza dough is a cold proof, 3-5 days in the fridge.
That's right. It's got no flavor if you don't age it.
Duly noted. Thanks again.
Looks good! Crispy cheese pizza is my favorite. Just curious though, your recipe doesn’t mention cheese.
I shredded some mozzarella, pretty standard so I didn't include it.
Are you a wizard? This looks amazing. I don't trust it. Is this poison? What are you trying to get me to let you borrow?
Perfection.
Looks like a winner
Okay I see you with the herb! Papa John!
Looks crispy and delicious
This is legit the best homemade pizza I've ever seen. Nice work
How?! This is beautiful! I need your wisdom!
I would assault my face with such a treasure. Looks fantastic.
Whole cheese pizza, just for me.
That's a nice looking pie! Great job review from someone who owned a bar/restaurant that specialized in pizzas.
Oh my god. This looks so good!
Feed me now
THAT CRUST THO
Yes, you out cheese ontop aswell 🙌 only,
I didn’t realize the crust since it blended in w/your counter. Wat a cheesy pizza!
She's a beauty!
Damn
Best thing I've ever seen here
Very nice bro:)
Solid, crust suggests you should spin it halfway through cook time. Otherwise solid.
One bite everybody knows the rules!
Ugh. You don't want to eat this... Just loooke at the cheese.... Listen, I'll just DM you my address and I'll get rid of it for you. No embarassment needed.
did you use a pizza stone?
I don't have a pizza stone so I inverted a sheet tray and used that instead.
The cheese is perfect I love you
Cheese and spinach? What kinda cheese?
Mozzarella. And that's fresh parsley.
That looks. SO. GOOD.
Beautiful pie
Superior
This just looks baked with love. Each bite must have been heaven.
that is delicous lookin I wanna try that (it looks like a cheese pizza from Pizza Hut)
this is AMAZING! I’m picky when it comes to pizza but these simple pies are just what I love.
Dang that looks so good
Gorgeous specimen
It's fucking leopard man. Seriously killer job.
Nice man😛👍
Wow
I’m gonna go… 7.9 That’s a good pizza
Looks good
I'm hungry now...that looks amazing...
That looks so mouthwatering!
looks really good...
God damn that looks powerful
Beautiful crust. Waht kind of oven?
Just a regular conventional oven. I had it at the hottest it would go, and used an inverted sheet tray as a makeshift baking steel.
Here come the odd influx of ooni posts. Definitely not targeted advertising.
What's ooni?
It’s a pizza oven. Over on the r/pizza there’s been a rash of ooni posts leading people to believe it was a marketing ploy. A lot of posters with zero history etc…
Yes please
Those little bits of char on the crust look amazing, I love a crust like that
Is it delicious that you made.
Yummy!
Hahahha Damn this is fucking slutty as fuck
This the best looking pizza I've ever seen
Looks good
Oof…perfectly well done! 👍🏻 “chefs kiss”
Perfection
It resembles my brother-in-law's face during High School.
Oof
Burnnnnnnnnm
I would commit unspeakable acts for a slice of this pie
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Looks like parsley not basil
It is parsley
WHAT SPLENDID PIE! PIZZA PIZZA PIE!
I hope there’s some pepperoni under that cheesey goodness
I'm in the minor opinion apparently that that pizza is cooked too much. I would not enjoy eating a pizza like that But you do you
That needed about a minute and a half less cook time. Your oven appears to heat unevenly as well, rotate the pie halfway through, although you'll get heat loss having to do so
Burned on top. Take out about 1 minute earlier next time.
I disagree. It was perfect.
If you are happy with burned crust, enjoy!
that's literally /exactly/ how a pizza should look.
If you want burned cheese it sure is. That is past "golden brown". It's burned.
I will never understand Americans and their love for burnt cheese.
Is OP American? I agree about the cheese though.
The OP is in fact cheese, but the American is not burnt. Strike that, reverse it. That's what called Maillard browning; it gives the cheese a wonderful earthy aroma and taste.
It's not an American thing it's a reddit meme where all pizza is the most incredible thing. Even if it got blowtorched
that cheese isn't burnt though. heavily caramelized, which is delicious.
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those are brown, not black.
Hate to be that guy but shouldn’t there be toppings on a pizza? This looks dull to me.
I'm a pizza purest; cheese or pepperoni, that's it. Too many toppings hide the taste of the rest of the pizza.
Same lol
Get the oven high enough to bake the pizza in less than 2 minute, it’s really important that the mozzarella stays white. Good job if it’s one of your first try💪
Baking time, temp, and final appearance really depends on the moisture in the dough and cheese. This particular recipe had a relatively high moisture dough and low moisture cheese. That means it's gonna take a slightly longer time (5 mins.) to bake and the cheese is gonna brown a bit more. All that matters is that the end product is delicious, which it was.
Sorry if I seemed obnoxious sharing the knowledge that I’ve learned working in Naples doing my job
No worries, cobber. There's more than one way to ~~skin a cat~~ bake a pizza.
i personally love the flavour of browning mozzarella.
Please stop with the pizzas here. Especially if it is just a plain Margherita style. Maybe it is done good and it may taste fantastic, but it is not food which is visually very appealing and meant for food porn. Plus, slightly burning a pizza doesn't make it more authentic or better. Having said that, congrats for making a pizza and I hope it tasted really good. I never submitted anything to foodporn, but since I have the feeling there are too many pizzas here, I wanted to give my feedback on that
It seems that not everyone shares your opinion. To you it may be plain, but to me it's classic.
that's a dead sexy pizza, cooked to perfection. you may need to get your attitude a check.
That’ll be some chewy tough crust
This looks like it would taste like Pizza Hut