Some homemade pizza my bf and I made with premade crust and some toppings and cheese

  • JohnnyEnzyme@piefed.socialEnglish
    212·
    3 days ago

    Looks pretty good, but more cheese is definitely called for.

    Also, your crust is way too thick.

    –Facetious Jones

  • deegeese@sopuli.xyz
    81·
    3 days ago

    Everyone thinks their baby is beautiful.

    If I was just learning how to make pizza I’d be very happy with that result. It’s identifiable as a pizza and looks edible.

    Keep making these and challenge yourself to make each one better than the last. 200 pizzas in and I’m still learning.

  • unemployedclaquer@sopuli.xyzEnglish
    41·
    3 days ago

    Looks excellent to me. I don’t know anything but I would try to get the dough to where it doesn’t need a pan. Or you want pan pizza, so maybe an appropriately sized cast iron

    • FuglyDuck@lemmy.worldEnglish
      2·
      3 days ago

      Pizza steels are great in home ovens- put them in the oven as it preheats, they’ll get to temp with the oven.

      The cast iron ones benefit from. A squirt of oil, and so does the pizza.

  • Procleus@lemmy.world
    52·
    3 days ago

    Could it be better? Sure. But it looks pretty darn good for a first attempt/what it is. Well done! Keep trying and continue to improve!

  • slothrop @lemmy.caEnglish
    31·
    3 days ago

    That’s romantically beautiful. I’d be envious of who got the bigger half.

  • Gork@sopuli.xyz
    21·
    3 days ago

    Reminds me of the Mexican Pizza from Taco Bell, but with less diarrhea in the aftermath.

  • FiniteBanjo@feddit.onlineEnglish
    32·
    3 days ago

    I make a pretty good crust from scratch. Buy Yeast in a brown glass jar, not a packet:

    1 Cup Water
    3 Cups Flour
    2 TeaSp Sugar
    2 TeaSp Yeast
    1 TableSp Olive Oil
    2 TeaSp Salt

    Mix by hand (if you have food prep or medical exam gloves then it makes cleanup easier) and repeatedly roll, press, and flatten the dough until consistent. If too sticky or not holding shape, add flour. If stratified or stiff add water. Place in bowl and cover with a wet cloth for a few hours to rise, then knead again and rise again. If the cloth doesn’t release then add a little water to the cloth. If you don’t have time to do it all in one day you can rise it in the fridge. The dough is a living fungus, it has no resistance to UV light and can die if too hot or from freezing. After rising twice, shape into a disk with a slightly raised edge, oil the pan or parchment and then flour the dough disk and lay on pan. Rise again for about 20min. Add sauce, toppings, and cheese. Cook 425F for about 25min, depending on toppings, and keep a vigilant eye on the crust to look for signs of burning. If you want a softer outer crust you can use a silicon brush to add a mixture of beaten egg and water at the start, middle, and near the end of the cooking process. The crust will also soften if allowed to cool before cutting.