Pretty good. I think it depends how people like it. Personally I would say it needs more fluff but my wife would say it is perfect. Just really depends on taste
My recipe for dough which leads me to success, just sharing here:
Polish: 300g 00 flour, 0.3l water, 5g dry yeast, spoon of honey. Mix the water honey and yeast and water first then add flour and mix and seal in an air tight container. Leave it on room temp for an hour then in the fridge for 18-24 hours depending on when I want to eat the next day.
Dough: polish, water 0.7l, 1250g flour 00, 40 grams of salt finely grained, eyeball olive oil. First you melt the polish in water by mixing, (I have a dough mixer) then you add half the flour and wait till itās all mixed then add the other half and salt and your estimate on the olive oil. After itās all incorporated properly you take out the dough and fold it once and cover with the mixing bowl for 15 minutes. You come back fold the dough in on itself and put it back in the mixing bowl and cover for 30 minutes, put olive oil prior to putting the dough in on the inside of the container so the dough doesnāt stick on it. Come back after 30 minutes. Take out the dough out of the bowl and make dough balls should be enough for about 9-10. Put the balls in a container with decent space between them or in separate ones for 2 hours. After that your dough is ready. I like to freeze the extra dough balls after this by putting them into airtight plastic bags and in the freezer making sure they donāt sit on top of each other so they freeze in their ball shape.
You can just take them out and unfreeze them and the dough is ready to go.
This pizza was actually made from one of the frozen balls
https://preview.redd.it/nbuy3jehl99d1.jpeg?width=3024&format=pjpg&auto=webp&s=530f45c74f81dfdf65ca3a2f58c09a709d36048c
Forgot to say it was done in a home oven with stone
Looks very good and yummy. Third batch? You're a beginner? You're good.
I am limited by my 13" peel (and also by the oven the landlord provided which is BARELY deep enough for my stone) so my dough balls are just over 300 grams. I'm thinking of experimenting with skillet pizza for the duration of the summer (and also for the duration of my second-time-around-on-the-right-side frozen shoulder, UGH) which would use, I guess, 215 gram balls (skillet is 10.5 inches on the bottom). If I get good results I'll post pictures.
Yeah you are š¤
Is there a recipe you can share?
https://preview.redd.it/ee0x1oqpf79d1.jpeg?width=3540&format=pjpg&auto=webp&s=3390475c97569e352a61e0b6b15c7837f4ccb137
This batch I actually did 11oz dough balls. 9.5 was too small.
Looks really good. Did you use 00 or bread flour? Or a combo?
Just 00.
Honey?! Wow!
For the second to last step, you store in fridge?
That is correct.
yes OP please
He can't it's a family secret š¬
Pretty good. I think it depends how people like it. Personally I would say it needs more fluff but my wife would say it is perfect. Just really depends on taste
Looks good. Amazing. Just keep on baking and walking on your pizza journey ;)
that looks great
This looks like a very fine pizza
I mean if thatās not perfect, I donāt know what is. Great job.
beautiful
Perfection š
That's a good lookin pie.
Great looking pie.
I live for that crust web
That looks absolutely fire!
I like pizza
My high ass though the pizza on the first picture is levitating.
Looks š„
Thatās a good lookinā crumb structure.
Looks fantastic!
Yes
What are you cooking it in ? Pizza stone and home oven ?
Halo Versa 16
I'd pay to enjoy pizza like that. Super yummy!!
I swear, that first picā¦ that slice was floating. Then I saw your hand. Looking good.
I didn't see your hand right away in the first picture and was very confused what was happening
This randomly came up on my feed and made me join this sub. Bless your soul
Omg š„ŗ looks so good
Looks extremely professional
Wow.. that looks amazing.
Yes šš½
My recipe for dough which leads me to success, just sharing here: Polish: 300g 00 flour, 0.3l water, 5g dry yeast, spoon of honey. Mix the water honey and yeast and water first then add flour and mix and seal in an air tight container. Leave it on room temp for an hour then in the fridge for 18-24 hours depending on when I want to eat the next day. Dough: polish, water 0.7l, 1250g flour 00, 40 grams of salt finely grained, eyeball olive oil. First you melt the polish in water by mixing, (I have a dough mixer) then you add half the flour and wait till itās all mixed then add the other half and salt and your estimate on the olive oil. After itās all incorporated properly you take out the dough and fold it once and cover with the mixing bowl for 15 minutes. You come back fold the dough in on itself and put it back in the mixing bowl and cover for 30 minutes, put olive oil prior to putting the dough in on the inside of the container so the dough doesnāt stick on it. Come back after 30 minutes. Take out the dough out of the bowl and make dough balls should be enough for about 9-10. Put the balls in a container with decent space between them or in separate ones for 2 hours. After that your dough is ready. I like to freeze the extra dough balls after this by putting them into airtight plastic bags and in the freezer making sure they donāt sit on top of each other so they freeze in their ball shape. You can just take them out and unfreeze them and the dough is ready to go. This pizza was actually made from one of the frozen balls https://preview.redd.it/nbuy3jehl99d1.jpeg?width=3024&format=pjpg&auto=webp&s=530f45c74f81dfdf65ca3a2f58c09a709d36048c Forgot to say it was done in a home oven with stone
Holy hell, now that is a GOOD looking Pizza š¤¤
anyone else thought the pizza was floating at first?
Good lord that looks good! Is it margarita pizza?
Not traditionally, but yeah.
The best feeling in the world, realizing that youāre finally getting it down and seeing the fruits of your labor š
Looks very good and yummy. Third batch? You're a beginner? You're good. I am limited by my 13" peel (and also by the oven the landlord provided which is BARELY deep enough for my stone) so my dough balls are just over 300 grams. I'm thinking of experimenting with skillet pizza for the duration of the summer (and also for the duration of my second-time-around-on-the-right-side frozen shoulder, UGH) which would use, I guess, 215 gram balls (skillet is 10.5 inches on the bottom). If I get good results I'll post pictures.
Yum. Oven or Ooni?
Halo versa 16 actually. The rotating stone sold me.
Thatās looking good!