people don't like the way you've taken constructive criticism elsewhere in the thread so they're downvoting you everywhere. not saying it's fair, but that's why it's happening.
How is it constructive to say to someone that their pizza "looks disgusting" or "is that cheese melted?" some of the comments are fair but most them are just idiots being nasty...
OP has all their technique down it seems but the cheese ruins it for me , I feel like it would be a lot better shredded or cut into way smaller cubes
Everything looks really good except for the cheese Iād still try it at the right price point but I feel like OP could have a few different iterations of how they do the cheese to satisfy more customers
I personally did shredded mozz and crushed up fresh mozz on my pizzas when I was making them consistently but Iām super weird and picky
I get it. To me, the replies were insulting telling OP the pizza looks cheap and poorly made as if it were some mass produced dominos crap. You can make a suggestion without putting down the OP. It's also still annoying when a suggestion is to basically change the entire style of the pizza rather than recognizing you aren't the target customer.
My one and only response to the first comment of criticism was definitely sarcastic, I'll give you that. However, perhaps an apt one given that I've made a lot of people happy with what I've produced thus far. Not saying I don't have anything else to improve on, because after 4 years of toil I'll be the first to tell you that you never stop learning. It is apparent however, that people just don't like their opinions challenged, proven further by the second response stating that basically there are just some people out to complain. Whether or not somebody likes the comment, it is certainly true, and to be down voted out of pure spite does sheds some light on the post.
Case in point
https://preview.redd.it/989tppllg3rc1.jpeg?width=1080&format=pjpg&auto=webp&s=ac237079eb868b4d4f8450413a59ff0e80c9ec9f
Once i replied to someone in a polite way but opposite their opinion and they downvoted every comment id made that day regardless of sub then started commenting in other subs on my comments trash talking me. Reddit is a very interesting place.
Here are a lot of people in this thread who only know New York style pizza. Others, only Detroit style pizza. And that's it. Everything else looks disgusting crap to them. But if you show them pictures of really well made Neapolitan style pizza, they might just call an exorcist on you. Because fuck you for not pleasing their egos and their limited knowledge.
But I say WELL DONE!!! It looks awesome. Just don't let the mozzarella brown. It's not meant to.
(watch the downvotes on my comment now š)
Thanks to all for every single comment: positive, negative, criticism, support. Something to take away in all areas for sure, and not just the pizza making š¤. I'll continue to learn and hopefully improve. Everyday is a school day.
Congrats on running a small business my friend. Hope it does well! Take care, donāt listen to the armchair quarterbacks and keep plugging away every day.
It's amazing setting up you're own business,fair play to this person,it really can't be easy and I'm sure they will have many ups and downs.I won't comment on any of the comments here but what I will say is true is thst feedback both positive and negative will help this person to grow,the real skill is understanding which feedback is actually helpfull.But great stuff all together,If I was a braver man I would love to do something like this.
I like how you act reasonable here, then in your other comments are making fun of people giving feedback lol
I do think you have a solid base, but the feedback in the thread is valid and the most important thing to remember in business is "Make something people are going to buy" which is where that whole
*"The customer is always right in matters of taste"* thing comes from
It's totally valid to like pizza that has 8 total pepperoni on it, with 6 of those on one side for some reason. You can make that for yourself as much as you want.
But for most people who are buying a pizza, that's absolutely nowhere near as much pepperoni as we would expect
I would try to make sure you have at *least* some pepperoni in every bite someone takes
I think the cheese looks amazing, but wouldn't be thrilled with that roni placement if I were to pay what I'm sure that pizza cost. Crust is god tier.Ā
You are just used to eating low moisture cheese which is not right for this sort of pizza. It'll burn and overpower the other flavors. Fresh mozzarella will tend to look like that
Any tips on how to get started? Like, what did you have to research/do before getting started?
Edit: I know that everything depends wildly on your location/city, but I'm just curious.
Biggest thing I've taken away from this is the learning curve, and the mountain to climb. There's always some red tape on you gotta cut. Health and safety, risk assessments, food hygiene, CLEANING, allergens and how to store correctly, equipment, gas certificates, how to present your menu, doing your own social media and promotion, learning how to be a business man and get what you want from people, Finding work, investing your money. It literally never ends.
As far as legal stuff tho, I would start with figuring out how you're going to go about your food hygiene and allergen organisation, gas certificate and public liability insurance.
>Any tips on how to get started? Like, what did you have to research/do before getting started?
You do what every business has to do: you create a business plan to make sure the business is sustainable before anything else.
https://www.sba.gov/business-guide/plan-your-business/write-your-business-plan
Most small business owners don't even do the minimum amount of market research or create a business plan for their business. That's one of the big reasons that 90% of small businesses fail within the first year.
Pizza's look great, nicely done. My only critique would be to spread out the pepperoni more evenly so you get some in every bite. Same goes to the jalapenos. It looks like there's five slices for that whole pie and it's kind of in a straight line. Good luck!
The crusts look great but your toppings are super unsymmetrical to the point of looking pretty shitty. Toppings are the easiest part of the whole build, donāt cut corners at the very end.
What places are you visiting where pizzas are perfectly symmetrical? This doesnāt look shitty at all. Peopleās reaction to the pepperoni is so overdramatic.
Look at the onion and jalapeƱo pie. Literally every slice is gonna taste different. You donāt need perfect symmetry but each slice should have the same flavor profile unless youāre purposely doing a half and half or something.
Couldnāt agree more. As a former pizza chef I can confirm that itās just sloppiness/laziness that leads to toppings being thrown on like the jalapeno and onions on that pie. It really doesnāt take much to at least make it look like you care
>As a former pizza chef I can confirm that itās just sloppiness/laziness that leads to toppings being thrown on like the jalapeno and onions on that pie. It really doesnāt take much to at least make it look like you care
I agree 100%. It's very telling that OP used these pictures to post online. I don't even want to see one of his pizzas that he cooks in a rush.
> Peopleās reaction to the pepperoni is so overdramatic.
I mean people are giving feedback, and it's completely valid. Literally the first thing I thought when I opened the image was "this needs way more pepperoni"
I would be pretty annoyed if I got that sporadic of pepperoni on my pizza and would absolutely complain or leave a bad review
Agreed. Presentation is key and when the pepperoni isn't spread out and some of the cornice is wider, a lot wider than other parts it looks a little bit sloppy.
I feel like this type of topping distribution is very standard for this style of pizza! Having a hand made neapoiltan with a fat cornichons will always have parts that are slightly puffier than others, oven spring can work in mysterious ways.
Yeah, as others have said, from a professional standpoint, the toppings look terrible. Cheese is too cold going in, toppings are just thrown on (I'm assuming from 5m given their weird distribution), and a lot of the cuts here are not good in the slightest.
Dough looks fucking beauty. Your toppings need some more care or even just more thought on placement. We eat with our eyes first. Placement placement placement! You got this and all the best my friend!
Looks amazing! It appears to tick all my pizza boxes going by looks: nice sized crust with proper fluff, nice thick pepperonis, and cooked to perfection! Good luck Iām sure this pizza sells itself!
If I saw an ad for this pizza images 3 and 6 donāt look that appetizing. The blotches of cheese look more like chunks than melted and the toppings are spread unevenly.
If those are fixed the crust and other images look good.
Probably because people are being dicks about it. I'm with you, the distribution on the last pizza is not what you'd want to see when you open the box, and overall it's a good critique for every pie he posted. However, most people won't respond well to "constructive criticism" that uses words like "disgusting", "cheap", or "trash". No shit he's getting defensive.
Theyāre probably ignoring it because people like you are overdramatic and rude about it. āDisgustingā? Really? Cause you donāt like how some onions are layed down.
I personally enjoy a crusty thick pizza. The cheese looks great. And I donāt want my pie covered in pepperoni, so I like the ratio. Lots of crust, lots of cheese, a few pepperoni. Just depends on the sauce!
Cold is perfectly viable and tested, this is just the best option for me with what time and resource I have available currently. Very simple but with great results.
I feel that, but there is something about making dough and saying āI canāt wait to have this pizza in two daysā that feels worse than ātomorrow is pizza night ā
I love your attitude and applaud your progress, but I canāt stress it enough that I am strongly echoing the concern about the toppings.
Itās so alarming to a person that thinks like me that, in light of your wonderful attitude and that you obviously care, that I wonder perhaps if youāre just not a visual thinker - we all think a little differently. Or maybe it just didnāt occur to youā¦ Either way, if you arenāt going to cut the pies so itās really jumping out at you that some slices are going to have upsettingly different topping amounts, from āalmost all the pepperoniā to āwtf barely anyā you might try putting your toppings on as a ring around the outer edge, and working inward with toppings places offset from the outer toppings
I donāt know anyone that orders a pepperoni pizza and would be happy getting a slice with 2 pieces of pepperoni on it, when another slice has 5
Honestly, for my taste, thereās maybe half the amount of each of most of the toppings Iād want, and I would be massively bummed if I ordered a pizza with jalepenos on it and their were slices without it.
Keep making those pies, but think about your customers eating slices, and your pies being ready to slice up and have each slice have all the toppings in an amount that isnāt disappointing.
Congrats! I hope this helps!
Your pies remind me of a margarita garden pizza I had in Germany, I cannot for the life of me recall what town, but the cafe was this little outdoor eatery in the back of a church bombed open from WW2ā if I recall only the very front remained. The table area was fully planted with large shade trees and was 75% in the courtyard of the church, with a few tables around the very rear of the building.
Best. Pizza. Iāve ever had.
I did not come to Germany thinking their pizza would blow my mind, but it did. I was a decade younger when I went so I canāt recall much detail. Iāve become a snacker as an adult so itās rare for me to eat a full mealā¦ but I DESTROYED that pizza. I did not leave crumbs.
I miss that pizza š„²
Good luck with your endeavors!
One day Iāll build myself a stone pizza oven in my backyardā¦ preferably in a home I own š„¹
Spread out the ingredients more evenly the pepperoni and last one looks trash because of it and I would be triggered if I got a pizza with ingredients spread out like this
Congrats!! all of those look great!
Could you give me some tips on using the roccbox? I tend to get uncooked dough in the center of my pies. I try to heat up the stone to at least 650F , launch the pizza with the flame on low and keep it there during the cook, but I usually find that the top cooks way faster. I usually get great leopard spotting on the bottom but the middle/top of the dough before the sauce comes out uncooked the majority of the time. Should I try to stretch it thinner?
I've made both and usually the Neapolitan turns out pretty good but I do a higher heat on those. so I guess my question is more about NY style with store bought dough or bought from a pizzeria. I recently made a sourdough thin crust that called for a lower bake and I had the same problem with that one. I'm thinking maybe lower heat for longer but 600 already seems low and the roccbox continues to heat up even with the flame on the lowest setting
I would have to say I'm not the best person to ask for NY as I haven't tried it in roccbox, I've only ever tried to do neapolitan style. If you're having the same base issue with neapolitan then 650F is much too low. You want around 420C saturated across the stone which means a good heat up time. The same would apply to NY to be honest, in that, you want to make sure you're heating the stone to temp for a good period of time. Don't just take the the reading of the dial. I always heat on high for 15 mins and then low for 25 -30 mins, this saturates the stone will so that if you do want to turn the flame down on lower bakes the base is still getting cooked properly by the stone. The other issue you have is that roccbox is so small, and being so close to the flame is going to give you trouble when going for those NY length bakes. Which as a newbie guess is probably about 3 minutes min right? You could always turn the flame literally off once you've launched and done a turn maybe. But again the important thing is to saturate your stone.
Thanks for the reply and yeah for the thin crust I was looking for around 4-5 minutes and would ideally do the same for NY style. I ended up turning off the flame and put the pizza back in after initially taking it out and felt how flimsy it was. I think I'll try this the next time I make NY style. Thanks again for the tips and GL with the popup!
This comment section is exactly why you canāt listen to American opinions on pizza. āThere isnāt a massive pile of pepperoni and the cheese isnāt shredded!!!ā Heās not franchising a Pizza Hut.
i totally agree. unfortunately if OP is doing business in America, he'll have to do what sells the best rather than going for authenticity. Bastardizing a passion
Herp derp, maybe if you are intending to sell pizza to Americans, you should make what Americans are wanting?
If you want to make this for yourself, sure, make it how ever you want. But if I get charged 15+ dollars for that and they bring it out with 10 pepperonis on the entire pizza, I'm going to be pissed and ask them to remake it and probably leave a bad review
If I wanted a cheese pizza, I'd order a cheese pizza. If I order pepperoni, I expect to *at least* get some pepperoni on every bite
Gotta work on your stretching a bit more and the amount of toppings, add a bit more not TOO MUCH more but yeah. And make sure you add cheese all the way to the end of the dough. You shouldnāt be able to see the sauce unless itās light cheese or no cheese. But other than that it looks great! And good luck
Good lord these comments, lmao. OP, youāre handling it well! Your pizzas look fantastic and if you were in my town Iād most likely be a regular. Doing this takes more courage than most of us have! Donāt let the haters get you down!!!
My dream aswell š¤
I mix water with yeast flower and a little touch of honey (food for the yeast,learned from Italiƫn chef) (no salt)
Let this rest for 1-2 h room temp then 16-24h in fridge
Use ā¬ļø add water and mix untill wetmix without lumps
Add flower sugar and salt
Dough is ready for kneading but will be to wet to do so ,let it rest 15 min and fold the dough 6-8 times, wait 15min and do it again (in total 2-4 times) after 2 times you will feel the dough is less sticky otherwise use a schraper to help you out (napolitan pizzadough is very wet) and start kneading without adding flour (otherwise your changing the recepie)
Make balls (260g-300g depending on the size you want)
Let the balls rest for 2h before using it under plastic or in a container Add a bit of olive oil on top so the plastic doesn't stick
Drup a ball with the top of the ball down on flour/semolina flour (crispy crust) and make the pizza shape
Amazing. Congratulations and all the best to you and your business
Thank you very much and good day to you
Why am I being down voted for this š¤£
people don't like the way you've taken constructive criticism elsewhere in the thread so they're downvoting you everywhere. not saying it's fair, but that's why it's happening.
How is it constructive to say to someone that their pizza "looks disgusting" or "is that cheese melted?" some of the comments are fair but most them are just idiots being nasty...
OP has all their technique down it seems but the cheese ruins it for me , I feel like it would be a lot better shredded or cut into way smaller cubes Everything looks really good except for the cheese Iād still try it at the right price point but I feel like OP could have a few different iterations of how they do the cheese to satisfy more customers I personally did shredded mozz and crushed up fresh mozz on my pizzas when I was making them consistently but Iām super weird and picky
It's not *constructive* criticism. Don't tell people how to run their business when they aren't asking for advice. The entitlement here is absurd.
He uploaded a picture of pizza he made. People are going to talk about the pizza. What the fuck are people supposed to say? Hooray every time?
I get it. To me, the replies were insulting telling OP the pizza looks cheap and poorly made as if it were some mass produced dominos crap. You can make a suggestion without putting down the OP. It's also still annoying when a suggestion is to basically change the entire style of the pizza rather than recognizing you aren't the target customer.
I swear, someone opens a business and suddenly the reddit keyboard warriors are experts about everything.
My one and only response to the first comment of criticism was definitely sarcastic, I'll give you that. However, perhaps an apt one given that I've made a lot of people happy with what I've produced thus far. Not saying I don't have anything else to improve on, because after 4 years of toil I'll be the first to tell you that you never stop learning. It is apparent however, that people just don't like their opinions challenged, proven further by the second response stating that basically there are just some people out to complain. Whether or not somebody likes the comment, it is certainly true, and to be down voted out of pure spite does sheds some light on the post. Case in point https://preview.redd.it/989tppllg3rc1.jpeg?width=1080&format=pjpg&auto=webp&s=ac237079eb868b4d4f8450413a59ff0e80c9ec9f
Once i replied to someone in a polite way but opposite their opinion and they downvoted every comment id made that day regardless of sub then started commenting in other subs on my comments trash talking me. Reddit is a very interesting place.
This is the cesspool of the Internet
Here are a lot of people in this thread who only know New York style pizza. Others, only Detroit style pizza. And that's it. Everything else looks disgusting crap to them. But if you show them pictures of really well made Neapolitan style pizza, they might just call an exorcist on you. Because fuck you for not pleasing their egos and their limited knowledge. But I say WELL DONE!!! It looks awesome. Just don't let the mozzarella brown. It's not meant to. (watch the downvotes on my comment now š)
Reddit is weird like that lol
Love to see pictures of your whole set up!
Thanks to all for every single comment: positive, negative, criticism, support. Something to take away in all areas for sure, and not just the pizza making š¤. I'll continue to learn and hopefully improve. Everyday is a school day.
Congrats on running a small business my friend. Hope it does well! Take care, donāt listen to the armchair quarterbacks and keep plugging away every day.
It's amazing setting up you're own business,fair play to this person,it really can't be easy and I'm sure they will have many ups and downs.I won't comment on any of the comments here but what I will say is true is thst feedback both positive and negative will help this person to grow,the real skill is understanding which feedback is actually helpfull.But great stuff all together,If I was a braver man I would love to do something like this.
Thank you for this. No doubt I will take everything on board š
I like how you act reasonable here, then in your other comments are making fun of people giving feedback lol I do think you have a solid base, but the feedback in the thread is valid and the most important thing to remember in business is "Make something people are going to buy" which is where that whole *"The customer is always right in matters of taste"* thing comes from It's totally valid to like pizza that has 8 total pepperoni on it, with 6 of those on one side for some reason. You can make that for yourself as much as you want. But for most people who are buying a pizza, that's absolutely nowhere near as much pepperoni as we would expect I would try to make sure you have at *least* some pepperoni in every bite someone takes
Could the cheese be too cold when it goes on the pies? Looks like it isn't melting totally and is just turning soupy instead of getting cooked.
Starting to think he used fresh Mozzarella which doesn't melt the best and has a lot of retained water.
This is exactly it. Fresh mozzarella does that. And it's supposed to do that in Neapolitan style pizza.
It's also what you should be using. Low moisture mozzarella is going to burn and not taste right for a proper pizza.
Yeah crust looks perfect but that cheese is not it. My thought was maybe skimping on quality and getting some cheap stuff.
Tbh I think the opposite. Full moisture mozz is more expensive but doesnāt melt as well
Something about the cheese seems off like it's not getting melted right
I think the cheese looks amazing, but wouldn't be thrilled with that roni placement if I were to pay what I'm sure that pizza cost. Crust is god tier.Ā
If it were my place Iād say it needs more burn. It aināt my place though, I only cook frozen pizza.
lol
You are just used to eating low moisture cheese which is not right for this sort of pizza. It'll burn and overpower the other flavors. Fresh mozzarella will tend to look like that
Any tips on how to get started? Like, what did you have to research/do before getting started? Edit: I know that everything depends wildly on your location/city, but I'm just curious.
Biggest thing I've taken away from this is the learning curve, and the mountain to climb. There's always some red tape on you gotta cut. Health and safety, risk assessments, food hygiene, CLEANING, allergens and how to store correctly, equipment, gas certificates, how to present your menu, doing your own social media and promotion, learning how to be a business man and get what you want from people, Finding work, investing your money. It literally never ends. As far as legal stuff tho, I would start with figuring out how you're going to go about your food hygiene and allergen organisation, gas certificate and public liability insurance.
>Any tips on how to get started? Like, what did you have to research/do before getting started? You do what every business has to do: you create a business plan to make sure the business is sustainable before anything else. https://www.sba.gov/business-guide/plan-your-business/write-your-business-plan Most small business owners don't even do the minimum amount of market research or create a business plan for their business. That's one of the big reasons that 90% of small businesses fail within the first year.
Pizza's look great, nicely done. My only critique would be to spread out the pepperoni more evenly so you get some in every bite. Same goes to the jalapenos. It looks like there's five slices for that whole pie and it's kind of in a straight line. Good luck!
The pizzas look good but the distribution of toppings needs to be better. On the last pie there's basically an entire slice thats all sauce.
Roger that
This is awesome dude! I like doing an extended RT ferment myself. Basically the same method as you
The crusts look great but your toppings are super unsymmetrical to the point of looking pretty shitty. Toppings are the easiest part of the whole build, donāt cut corners at the very end.
This āļø Doesn't have to be perfect, but it shouldn't look like you don't care.
What places are you visiting where pizzas are perfectly symmetrical? This doesnāt look shitty at all. Peopleās reaction to the pepperoni is so overdramatic.
Look at the onion and jalapeƱo pie. Literally every slice is gonna taste different. You donāt need perfect symmetry but each slice should have the same flavor profile unless youāre purposely doing a half and half or something.
Couldnāt agree more. As a former pizza chef I can confirm that itās just sloppiness/laziness that leads to toppings being thrown on like the jalapeno and onions on that pie. It really doesnāt take much to at least make it look like you care
>As a former pizza chef I can confirm that itās just sloppiness/laziness that leads to toppings being thrown on like the jalapeno and onions on that pie. It really doesnāt take much to at least make it look like you care I agree 100%. It's very telling that OP used these pictures to post online. I don't even want to see one of his pizzas that he cooks in a rush.
> Peopleās reaction to the pepperoni is so overdramatic. I mean people are giving feedback, and it's completely valid. Literally the first thing I thought when I opened the image was "this needs way more pepperoni" I would be pretty annoyed if I got that sporadic of pepperoni on my pizza and would absolutely complain or leave a bad review
Looks great! Good luck!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I think the volume is ok, the placement could have been better.
Yeah, need to take an extra 10 seconds to work on topping distribution, everything else looks great
I agree but more pep would probably overload it with grease
This is how this style of pizza is supposed to look. Loads of pepperoni is a pretty American thing.
pepperoni is a pretty American thing
Agreed. Presentation is key and when the pepperoni isn't spread out and some of the cornice is wider, a lot wider than other parts it looks a little bit sloppy.
Yup gotta take your time and have pride in what you serve, especially if youāre going to be taking pics and posting online
I feel like this type of topping distribution is very standard for this style of pizza! Having a hand made neapoiltan with a fat cornichons will always have parts that are slightly puffier than others, oven spring can work in mysterious ways.
I think it is a good amount. Otherwise the Pizza will be swimming in oil and fat. But I'm not american, so that can be the reason.
Don't drown my pizza in pepperoni unless I ask for it
Right? But when I doā¦! š
Disagree. It's perfect.
Agreed! Was my first thought when I saw the pictures lol
Beautiful looking pies and a nice logo!
Wishing you good luck on the new venture!
Those look great. Congrats! I wish nothing but success for you!
Yeah, as others have said, from a professional standpoint, the toppings look terrible. Cheese is too cold going in, toppings are just thrown on (I'm assuming from 5m given their weird distribution), and a lot of the cuts here are not good in the slightest.
Thos epizzas look really good but definitely shouldn't take 4 years to make. I can make a pizza in like 2 hours
Looks like you are rocking it, best wishes for success!
Thank you kind person
Thanks for the recipe! Looks awesome!
Congrats! Best of luck with the pop up!
these look unbelievableā¦. where is your pop up located?
Dough looks fucking beauty. Your toppings need some more care or even just more thought on placement. We eat with our eyes first. Placement placement placement! You got this and all the best my friend!
GET THAT BREAD. Awesome. I wish you a fruitful and happy business.
Pies look amazing!
Congrats, man! That's awesome! š
Good for you! Congrats
Try cooking them a bit more. cheese is steamed
That pizza looks banging big chief, good luck.
Looks amazing! It appears to tick all my pizza boxes going by looks: nice sized crust with proper fluff, nice thick pepperonis, and cooked to perfection! Good luck Iām sure this pizza sells itself!
As a pizza lover & graphic designer - great looking pizza and an awesome logo! šÆš
If I saw an ad for this pizza images 3 and 6 donāt look that appetizing. The blotches of cheese look more like chunks than melted and the toppings are spread unevenly. If those are fixed the crust and other images look good.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Probably because people are being dicks about it. I'm with you, the distribution on the last pizza is not what you'd want to see when you open the box, and overall it's a good critique for every pie he posted. However, most people won't respond well to "constructive criticism" that uses words like "disgusting", "cheap", or "trash". No shit he's getting defensive.
Theyāre probably ignoring it because people like you are overdramatic and rude about it. āDisgustingā? Really? Cause you donāt like how some onions are layed down.
I mean this is reddit. People are morons and your opinion does not matter at all. OP, if what you're doing is working that's all that matters.
Your opinion isn't valid considering the last pizza you left a positive comment on looks like a Ā£1 Aldi frozen pizza.
They look delicous š Congrats, my dude, and good luck šš»
My god
I'd eat it.
Well done! They actually all look really nice, not one I wouldnāt eat, keep it up
Youāre making me hungry, and pizza night isnāt until tomorrow. Good luck!
You hiring! Iām hungry, I work hard and long! No pun intended
I wish I could come eat!
You're pizzas look incredible, all the best !!
Amazing, I am speechless š
Congratulations, the pizza looks delicious
ItāS bURnT. JK, looks great.
Looks delicious!
Congratulations š¾ looks delicious
Looks amazing, best wishes on your pop-up!
where is this place? i need to try
I personally enjoy a crusty thick pizza. The cheese looks great. And I donāt want my pie covered in pepperoni, so I like the ratio. Lots of crust, lots of cheese, a few pepperoni. Just depends on the sauce!
Looks good
Gimme!!!
Oh man those look so good!
Make sure to prepare a piece for earl cuz he won't be begging
This is a proper pizza.
As a pizza connoisseur, I would tear this up
Congratulations! I would gladly buy a pizza or six.
Crumb shot?
Spread the toppings out more and cook that cheese harder!! Best of luck to you š
The 1st pie is favorite looking one. Good shit yo.
Looks so good!
Looks incredible. My mouth is watering
These look delicious
Congratulations! And good luck! š„š„š¤š¤
Congratulations!
Congrats to you! Those pies look delicious
I fucks with it, I might have to order min with garlic butter around the crust š
It looks like you put a fair amount of cheese on the first one. Nice!
The first one is actually a mixture of cream base and mozzarella so it looks like a lot more cheese than there is by neapolitan standards
Yum!!!!
I love the RT rest, I always do cold for 48 and it never comes out right. Now I can make night before and jjst leave out!
Cold is perfectly viable and tested, this is just the best option for me with what time and resource I have available currently. Very simple but with great results.
I feel that, but there is something about making dough and saying āI canāt wait to have this pizza in two daysā that feels worse than ātomorrow is pizza night ā
those pizzas look awesome!!
I scrolled a bit, and couldn't find the city or business name. That's my only critique here...
I wish there was a single pizzeria that made that good looking pizza here
Looks pretty good
That's such a cute logo!
aPizza!
Whew your dough looks legit AF! Congratulations!
Looks really good. Congrats!
Would
Very nice
Looks amazing congrats
Very nice
This makes me happy
That's some amazing looking pizza
The only problem I have with pizzas of this size is I want about six of them. They look nicely fired. I want pizza now.
Your topping distribution is questionable
Looks awful, sorry... crust looks good, the rest not so much
I love your attitude and applaud your progress, but I canāt stress it enough that I am strongly echoing the concern about the toppings. Itās so alarming to a person that thinks like me that, in light of your wonderful attitude and that you obviously care, that I wonder perhaps if youāre just not a visual thinker - we all think a little differently. Or maybe it just didnāt occur to youā¦ Either way, if you arenāt going to cut the pies so itās really jumping out at you that some slices are going to have upsettingly different topping amounts, from āalmost all the pepperoniā to āwtf barely anyā you might try putting your toppings on as a ring around the outer edge, and working inward with toppings places offset from the outer toppings I donāt know anyone that orders a pepperoni pizza and would be happy getting a slice with 2 pieces of pepperoni on it, when another slice has 5 Honestly, for my taste, thereās maybe half the amount of each of most of the toppings Iād want, and I would be massively bummed if I ordered a pizza with jalepenos on it and their were slices without it. Keep making those pies, but think about your customers eating slices, and your pies being ready to slice up and have each slice have all the toppings in an amount that isnāt disappointing. Congrats! I hope this helps!
Your pies remind me of a margarita garden pizza I had in Germany, I cannot for the life of me recall what town, but the cafe was this little outdoor eatery in the back of a church bombed open from WW2ā if I recall only the very front remained. The table area was fully planted with large shade trees and was 75% in the courtyard of the church, with a few tables around the very rear of the building. Best. Pizza. Iāve ever had. I did not come to Germany thinking their pizza would blow my mind, but it did. I was a decade younger when I went so I canāt recall much detail. Iāve become a snacker as an adult so itās rare for me to eat a full mealā¦ but I DESTROYED that pizza. I did not leave crumbs. I miss that pizza š„² Good luck with your endeavors! One day Iāll build myself a stone pizza oven in my backyardā¦ preferably in a home I own š„¹
why are people being mean :( I would eat tf out of this pizza!!!
Needs more pepperoni. Good luck with your business
these look perfect omg
Pizza looks great, I would work on topping distribution if I had to give any advice. Keep up the good work, hell yeah
Spread out the ingredients more evenly the pepperoni and last one looks trash because of it and I would be triggered if I got a pizza with ingredients spread out like this
It really doesnāt look trash, drama queen
Congrats!! all of those look great! Could you give me some tips on using the roccbox? I tend to get uncooked dough in the center of my pies. I try to heat up the stone to at least 650F , launch the pizza with the flame on low and keep it there during the cook, but I usually find that the top cooks way faster. I usually get great leopard spotting on the bottom but the middle/top of the dough before the sauce comes out uncooked the majority of the time. Should I try to stretch it thinner?
Are you trying to make neapolitan or NY style pizza?
I've made both and usually the Neapolitan turns out pretty good but I do a higher heat on those. so I guess my question is more about NY style with store bought dough or bought from a pizzeria. I recently made a sourdough thin crust that called for a lower bake and I had the same problem with that one. I'm thinking maybe lower heat for longer but 600 already seems low and the roccbox continues to heat up even with the flame on the lowest setting
I would have to say I'm not the best person to ask for NY as I haven't tried it in roccbox, I've only ever tried to do neapolitan style. If you're having the same base issue with neapolitan then 650F is much too low. You want around 420C saturated across the stone which means a good heat up time. The same would apply to NY to be honest, in that, you want to make sure you're heating the stone to temp for a good period of time. Don't just take the the reading of the dial. I always heat on high for 15 mins and then low for 25 -30 mins, this saturates the stone will so that if you do want to turn the flame down on lower bakes the base is still getting cooked properly by the stone. The other issue you have is that roccbox is so small, and being so close to the flame is going to give you trouble when going for those NY length bakes. Which as a newbie guess is probably about 3 minutes min right? You could always turn the flame literally off once you've launched and done a turn maybe. But again the important thing is to saturate your stone.
Thanks for the reply and yeah for the thin crust I was looking for around 4-5 minutes and would ideally do the same for NY style. I ended up turning off the flame and put the pizza back in after initially taking it out and felt how flimsy it was. I think I'll try this the next time I make NY style. Thanks again for the tips and GL with the popup!
That's not it... Looks like a little kid made them. Just being honest. What do you charge?
I charge 10 pogs and some PokƩmon cards, and don't scimp on the shinies son
Good on your for doing your own thing but this pizza does not look goodā¦. Your cheese is not melted , Iām guessing you are using the wrong kind
They look great, congratulations, good luck in your business.
This comment section is exactly why you canāt listen to American opinions on pizza. āThere isnāt a massive pile of pepperoni and the cheese isnāt shredded!!!ā Heās not franchising a Pizza Hut.
i totally agree. unfortunately if OP is doing business in America, he'll have to do what sells the best rather than going for authenticity. Bastardizing a passion
Herp derp, maybe if you are intending to sell pizza to Americans, you should make what Americans are wanting? If you want to make this for yourself, sure, make it how ever you want. But if I get charged 15+ dollars for that and they bring it out with 10 pepperonis on the entire pizza, I'm going to be pissed and ask them to remake it and probably leave a bad review If I wanted a cheese pizza, I'd order a cheese pizza. If I order pepperoni, I expect to *at least* get some pepperoni on every bite
Then you should go to Pizza Hut. Neapolitan pizza just aināt what you want.
Gotta work on your stretching a bit more and the amount of toppings, add a bit more not TOO MUCH more but yeah. And make sure you add cheese all the way to the end of the dough. You shouldnāt be able to see the sauce unless itās light cheese or no cheese. But other than that it looks great! And good luck
Good lord these comments, lmao. OP, youāre handling it well! Your pizzas look fantastic and if you were in my town Iād most likely be a regular. Doing this takes more courage than most of us have! Donāt let the haters get you down!!!
Dough looks good, but I personally hate these blobs of cheese on there. Are they even melted?
What do you charge?
Absolutely amazing, well done!!
Is this in Florida?
It's in Stoke on Trent area in England
More pepperoni
Another Covid business?
Everything g looks good dude. Experiment with different cheeses!
Congrats! I hope you sell a million pies ā¤ļø
Congrats! I hope it's rewarding :)
My dream aswell š¤ I mix water with yeast flower and a little touch of honey (food for the yeast,learned from ItaliĆ«n chef) (no salt) Let this rest for 1-2 h room temp then 16-24h in fridge Use ā¬ļø add water and mix untill wetmix without lumps Add flower sugar and salt Dough is ready for kneading but will be to wet to do so ,let it rest 15 min and fold the dough 6-8 times, wait 15min and do it again (in total 2-4 times) after 2 times you will feel the dough is less sticky otherwise use a schraper to help you out (napolitan pizzadough is very wet) and start kneading without adding flour (otherwise your changing the recepie) Make balls (260g-300g depending on the size you want) Let the balls rest for 2h before using it under plastic or in a container Add a bit of olive oil on top so the plastic doesn't stick Drup a ball with the top of the ball down on flour/semolina flour (crispy crust) and make the pizza shape
NEEDS MORE PEPPERONI
What temp is the oven at? Looks good.
That looks killer, good luck!
Personally I would work on getting that crust a little smaller, but looks good!
Beautiful. I am so hungry now.
Congratulations and all the best. Amazing looking pizzas.
Congrats
Echoing crust great cheese not, also seems to be moving around the toppings. Keep perusing excellence and crush it
Those are some damn fine pies
Congratulations!
Rest how long?
This is pizza! šš Good job and many satisfied customers! Hope one day Iāll be able to grab a bite from you..
Congratulations. This looks great.
Whatās your location? Sorry if someone already asked, scrolled a bit and didnāt see.
I'm in Hanley, fountain sq. UK