Thread 21544164

rate my first ever pizza

did you put the mushrooms on raw?

>>21544167
I sauteed them first

>>21544164 (OP)
Needs more cheese but I'd eat it I guess.

>>21544167
That's how it's done at most pizzerias.

>>21544164 (OP)
You really need to learn to knead and roll your dough anon. Get pic related.

>>21544173
>rolling pizza dough

>>21544177
OP could use it
That crust looks inedible
I like the toppings tho

>>21544164 (OP)
Looks like something Fred Flinstone would make

nah don’t feel like it

>>21544164 (OP)
From how it looks I'm pretty sure I would enjoy that OP.

>sawtayed mushrooms, cured meat or some sort, plenty of sauce
nice

>>21544181
It tasted more like something from a cafeteria than a restaurant. I was expecting it to be way too soggy but surprisingly it was rather hard and dense.

>>21544186
Thanks, I thought I'd just get shit on lol

>>21544164 (OP)
Hopefully it tasted better than it looks.
Cheese and toppings seems scrunched in the middle, outer areas could use topping coverage, more elegance.
Not bad for first time.
If taste is good, crust is fully baked, not soggy:
7/10
If not, 6/10

>>21544191
>Hopefully it tasted better than it looks.
Surprisingly yes, just a little too hard

>>21544192
Learn to bake bread if you dont.
I just used my bread recipe and reduced the ratio to about 1 cup of flour.
Practice just baking the pizza crust too could help.
What recipe/method did you use?

>>21544192
You're cooking it at too low if a temp for too long, or the dough is not hydrated enough. A good hydration for pizza dough is 65 - 68%.
585g bread flour
380ml warm water (about 108°F)
15ml olive oil
12g salt
6g yeast
6g sugar (as a browning agent)
Combine the water sugar and yeast and bloom for 5 minutes. Mix flour and salt and add water mixture and oil to flour. If using a standmixer knead on medium high for 15 minutes. If kneading by hand, buy a fucking standmixer. Congratulations. You now have roughly 1kg of pizza dough. Use it wosely.

>>21544203
>What recipe/method did you use?
It was a standard 64% hydration, but the problem was I've never made dough before so I assumed it was "too wet", then "too dry", then "too wet" again and so forth. So eventually I lost track because I kept adding more flour and water each time. This time I'll be more precise because now I know where I made mistakes.

>>21544223
That's what I figured. I preheated the oven to max temp for almost an hour then let it bake for 15 minutes but it still came out like that. It's either low hydration or my oven is just weak.

>>21544238
What's your oven's max temp and what surface are you cooking on? I read your previous post, and it seems like you had a double whammy. Low hydration from the get go, and a too low, too long cook.

>>21544239
250C on a baking tray

>>21544164 (OP)
Looks ok little bit heavy in the middle. I’m a fan of mushrooms on pizza myself, great with olives and sprinkle some marjoram garnish

Take the deep dish pill. You don't even have to shape it

>>21544191
Your scoring is way too generous you must be extremely fat

>>21544246
or Cast Iron Focaccia-style pill

>>21544246
>>21544252
gtfo fags leave OP alone if he wants to make Italian style let him watch some yt dudes that know how to spread it and shape it

>>21544249
Absurd.
At the end of the meal its the taste that matters most, looks are superficial.
OP said it was surprisingly good but a little too hard.
So 6.5/10 seems accurate and fair, for a first-timer.

>>21544164 (OP)
4/10
sorry bud, but you got a lot of work to do

>>21544254
Don't be so sensitive, it's just a suggestion. I like deep dish more so shaping is not my reason anyway

>>21544254
Its simply inspiration to expand OP's pizzamaking aspirations, Cast Iron Focaccia-style pill is truly a breakthrough in pizza enlightenment.

NOT memes:
no knead
sourdough
toaster ovens
cast irons
high hydration blobs
same day room temp ferment
stretch and folds
coil folds
hand-torn cheese chunks
sauce on top
Focaccia style
hybrid pizza syncretism

You need to work on the dough, stretch it more next time and work on the hydration.

Toppings look good. The next pizza is going to be better. I would recommend watching some videos on Youtube, it will save you a few more tries.

>>21544268
Ironically I've been obsessed with pizza the past few days and have been watching videos and reading about it nonstop but it still came out like that kek

>>21544244
Found your problem. You're gonna have a hard time doing non-pan pizzas at 250C, and a sheetpan is actually probably hurting your cook. If you can afford it, get a cheap cordierite stone. They have 'em on amazon or wherever for like $25.
I use a ½" steel in an oven that goes up to 550°F (≈288°C). Picrel is a recent pizza I did.

>>21544270
What type of flour are you using, how long did you ferment the dough, from what I see I suspect you did a quick 1 day rise? Also as I said seems like you didn't stretch it alot but that's understandable, my first pizza was thicker than I would have liked. You gotta knead the dough until its strong enough to get stretched thin. It's good that you are watching videos, I solely learned to cook through videos and repetition.
>>21544274
The pizza king has entered the thread!
You can still make a good pizza on 250, you just need a steel or to make it really thin. I bet OP's oven doesn't go above 250C like most ovens.
Don't discourage him if he doesn't have a 280C oven.

>>21544282
>until its strong enough to get stretched thin
without taring*

>>21544164 (OP)
pizza should be round

>>21544274
Op's pizza looks better than this unironically

>>21544291
this bozo never heard of teglia

>>21544297
you are not serious

>>21544302
you are not sane

>>21544302
You could have just toasted some cheese on bread keke a little more round and small and you get a frozen cheese pizza from the store

>>21544307
lmao even

>>21544291

that's round enough for a pizza

>>21544274
>>21544297
I dont see the appeal. How can it compete with Focaccia style:

https://www.youtube.com/shorts/vkThxiYtqi8
https://www.youtube.com/shorts/j3_2P8lS7ro
https://www.youtube.com/shorts/NPU3uIL93ps

>>21544320
it's two different things

>>21544321
Different manifestations of pizza.
I like it fluffy, chonky, chewy and thicc on the inside yet with some crisp on the surface.

>>21544282
I'm not trying to discourage him at all. I am yrying to help him mabagecexpectations, and find ways to kmprove his pizzas. That's why I suggested pan pizzas or getting an inexpensive stone. I don't know his financial situation, so I steered him towards cordierite instead of steel, because they can be had for like 20 bucks. Being able to only get to 250C (≈480F) is gonna put a limit on his options. I want everybody to be ablr to make pizza, no lie.

>>21544164 (OP)
7/10, would eat and ask for seconds.

>>21544164 (OP)
im biased against mushrooms but i can tell that the crust is done well and perfect amount of toppings and sauce for the size and it would taste great even if i ate the mushrooms on a slice out of respect

>>21544331
Yeah pan pizza is great also a steel would improve the bottom crust and cook it faster so the top doesn't completely dry out.

>>21544164 (OP)
0/10

>>21544188
you need to spread the dough much thinner. you may have also kneaded too long if it was very chewy. don't listen to the other retard though you can do pizzas all day long at 250c, especially on a preheated pizza stone.

>>21544274
Is that cheddar?

>>21544164 (OP)
if my mom made it, i would tell her it's the best pizza i ever had, but it would be a lie, even though it would make me feel nostalgia for it 40 years later. 3.2/7!

Thanks for the tips everyone, I think this one will turn out a lot better. I'll post results shortly.

>>21544167
>did you do it correctly
yes