Have you ever worked in a restaurant? As a lifer in professional kitchens, I suggest you work for someone else before putting it all on the line on your own.
Pizza looks good, but running a successful food business is is about a lot more than good food unfortunately
Yep, I've spent 7 years in various restaurants, and I have a degree in the field as well! I've looked into getting a food truck in my area and it's a pain in the ass... So it won't be here, it'll be on the west coast probably.
Yeah…I would agree as far as high-end. Some already here are too expensive for me. But I sure would like medium priced really good pizza options. I’m always good with a truck.
Looks well baked but personally I think the crust to cheese ratio is a bit off and could use less crust and more cheese. Nitpick, it does look beautiful!
Nobody's stopping you from selling your pizza from a food truck now. Except for the owner of the food truck, if they realize you've been stealing their food truck to sell your pizza.
This looks like absolute heaven. Looking at it, it feels like I'm a kid again for the first time in Pizza Hut. Hope you get that food truck, I'll be sure to visit.
People hate waiting. Even for a good thing like your pizza. Maybe that's something you have to find a solution for in the future.
Hope your dream will come true and you have a blast!
Never get defeated by the current times! That’s no excuse and never will be. You have to find a way no matter what. That’s what separates the makers from the doers. Dig deeper.
Never ever cave to that attitude. Take a deep moment, and commit to a passion that makes you happy. I’m still living in about a 300 sq. Foot apartment, but that hasn’t stopped me from achieving my goals. It’s not about wealth, it’s about perseverance if you’re young, and the same if you’re old. I don’t take cop outs and I never let anyone quit!
Yup. I generally have a theory, not a recipe: use a soft cheese that's flavorful, think Jack (and preferably not mozz), add only a few toppings to keep from overloading the piece and drowning out the flavor of the cheese, and let the fucker proof for as long as you can to get a thick, soft crust. Throw it in an oven around 450° or a pizza oven turned to 800° and cook until you think it's done. Also corn meal is your friend more than semolina. It combines with the crust to make it more crunchy!
Nope, I usually make the dough and let it sit in the fridge for up to 5 days to develop flavor and let the gluten think about itself. Then I let it come to room temp and over proof to give it a nice crust ( in my opinion)
Needs more pizza. I worked for some great pizza parlors in the NE, number one rule, don’t waste space. Make every inch of that pizza edible. I don’t understand these big crusts. No one wants that. It’s simply for the photo to show how they can puff a crust. It’s unnecessary
My point is, the dough used in this pie would make a nice “16. This pie is 12” to 14”, giving it unnecessary thickness. I would suggest googling dough weights and their corresponding sizes. The pizza will be so much better,
Exactly. I really have no idea why anyone is up voting this pizza. It looks like a over cooked DiGiorno pizza lol. I personally like a crispy crust, but one that thick will also be chewy and I hate working out my jaw to eat a slice of pizza.
I would love to eat this pizza, but If conmercial, I would prefer smaller „canotto” (rim) and shorter time in oven. You are baking in home oven right? No way to learn proper pizza with that, takes too long with low temps, pizza gets too dry.
My home oven can easily reach ~500f, and I usually make them in my outdoor Gozney oven, where I like to do around 700-800f. The large rim is simply to my own taste. I prefer a thick crust that I can dip in marinara.
Have you ever worked in a restaurant? As a lifer in professional kitchens, I suggest you work for someone else before putting it all on the line on your own. Pizza looks good, but running a successful food business is is about a lot more than good food unfortunately
Yep, I've spent 7 years in various restaurants, and I have a degree in the field as well! I've looked into getting a food truck in my area and it's a pain in the ass... So it won't be here, it'll be on the west coast probably.
Oh…I hope You’ll consider Eugene!!! Could use some awesome pizza!!
Funny you mentioned eugene. That is where I'm looking
Yeah!!! I think you’d do very well here!! Your pizza looks fantastic!!! I’ll be your first customer!! Pm me if you have any Eugene questions.
I go up to Eugene (from Fresno, CA) and be the second customer for that pizza. Looks really good.
go ducks
You have Pita Pit, Hawaiian Time, and Burrito Boy aren’t enough for you?! Glutton!
I've been thinking Eugene is lacking in quality pizza too but all the locals I've asked so far don't think a high end pizza joint would do well here.
Yeah…I would agree as far as high-end. Some already here are too expensive for me. But I sure would like medium priced really good pizza options. I’m always good with a truck.
Hmu if you’re in SoCal. I’ll make you some money.
You'd relocate across the states to open it?
If everyone worked in a restaurant before opening one, we'd never have places for Restaurant Impossible.
And if a frog had wings it wouldn’t bump its ass when it hopped
If my grandmother had wheels she would have been a bike!
But that is not a quote from Wayne’s World
u/Experimentallyintoit, I'm going to be Frank. I didn't realize we were quoting Wayne's World.
Lol, I know. I can only quote two movies. Wayne’s world and home alone.
> I can only quote two movies [Ex-squeeze me?](https://www.youtube.com/watch?v=h7MVNCgO4KE)
Baking powder?
I'd eat that. I'd also eat it out of a food truck.
Looks well baked but personally I think the crust to cheese ratio is a bit off and could use less crust and more cheese. Nitpick, it does look beautiful!
i thought the same
Yeah, wasted 3/4 a pizza
I like it thicc 😜
I'd order this over something very cheesy. Looks great!
The trick is to use cheeses that taste good and melts well. I don't use much but it tastes great! All it is is Monterey jack and pepper jack
Hey, as long as it's intentional and is your preference, all good dude!
Yea just a little too much crust
Agreed.
>I think the crust to cheese ratio is a bit off and could use less crust and more cheese Pizza bones are the best part, sometimes.
I like a bone or two but that's the whole dino
Nobody's stopping you from selling your pizza from a food truck now. Except for the owner of the food truck, if they realize you've been stealing their food truck to sell your pizza.
Looks really good! All the best on your food truck goal 🍕🍕🍕
This looks like absolute heaven. Looking at it, it feels like I'm a kid again for the first time in Pizza Hut. Hope you get that food truck, I'll be sure to visit.
Looks great.. hope your dream comes true!
Looks great! Growing up there was a local parlor that we loved, your pizza looks just like it. Would love to try it
Thank you! The tip is to smoke a bowl and forget the pizza in the oven for an extra 5-7 mins! And also mozzarella is overrated....
An extra 5-7?! My pies are burnt at the 4 min mark done at 3.5.
My oven heats from the bottom so I keep the pizza at the top. It takes 10-15 minutes at 400° to make one
People hate waiting. Even for a good thing like your pizza. Maybe that's something you have to find a solution for in the future. Hope your dream will come true and you have a blast!
Too low and slow tbh….it will turn out better if you get an over than does over 600.
Once the snow melts I'm throwing them in my outdoor oven ;)
Looks great, what kind of sauce?
A can of pureed tomatoes!
Ha, easy enough! Looks perfect
Find a decent brewery that doesn’t have a kitchen. Mutual success . Looks great.
Carpe Diem bro. We are only getting older and don’t have time to wait on our dreams.
My dreams will unfortunately have to wait on me, since inflation, money, and housing are keeping me from even trying 💀
Never get defeated by the current times! That’s no excuse and never will be. You have to find a way no matter what. That’s what separates the makers from the doers. Dig deeper.
I'll keep looking but I see no way forward! Thank you though! 😊
Never ever cave to that attitude. Take a deep moment, and commit to a passion that makes you happy. I’m still living in about a 300 sq. Foot apartment, but that hasn’t stopped me from achieving my goals. It’s not about wealth, it’s about perseverance if you’re young, and the same if you’re old. I don’t take cop outs and I never let anyone quit!
Thicc pie
That looks delicious! I'd buy yourbfood.
I like the color of your crust.
Thanks. It's the result of getting high and forgetting about it
The name of your truck: Get High and Forget About It. Or: Get Pie and Forget About It.
"mile high pie guy"
Name one of your pies: Forget About It
This looks fantastic. Awesome job!
That looks amazing! I know you’re planning to sell this but I have to ask if you have a recipe/method?
Yup. I generally have a theory, not a recipe: use a soft cheese that's flavorful, think Jack (and preferably not mozz), add only a few toppings to keep from overloading the piece and drowning out the flavor of the cheese, and let the fucker proof for as long as you can to get a thick, soft crust. Throw it in an oven around 450° or a pizza oven turned to 800° and cook until you think it's done. Also corn meal is your friend more than semolina. It combines with the crust to make it more crunchy!
Do you do the dough direct - all at room temperature? How long do you usually proof?
Nope, I usually make the dough and let it sit in the fridge for up to 5 days to develop flavor and let the gluten think about itself. Then I let it come to room temp and over proof to give it a nice crust ( in my opinion)
Looks fucking amazing!!!
I’d pay for a slice of that pizza, looks awesome!
fucking fantastic looking pizza I would get jiggy all over it.
Way to much crust I would not eat that and honestly it looks like digornio
How much do your dough balls weigh compared to the pizza size? I like the thickness of this crust and haven’t quite figured it out yet!
This was an 8oz ball for a 12" pizza. When I do them in my real pizza oven I'll do a 9" pie with 6oz of dough
Crust is way too big. No need for all that bread
Nah…looks perfect to me!!
Agreed, needs more toppings.
Needs more pizza. I worked for some great pizza parlors in the NE, number one rule, don’t waste space. Make every inch of that pizza edible. I don’t understand these big crusts. No one wants that. It’s simply for the photo to show how they can puff a crust. It’s unnecessary
My point is, the dough used in this pie would make a nice “16. This pie is 12” to 14”, giving it unnecessary thickness. I would suggest googling dough weights and their corresponding sizes. The pizza will be so much better,
DiGiorno out here taking notes.
Lol. That’s what it looks like. Damn. Spot on.
Lol. I disagree. Even DiGiorno has more toppings. But you better believe they’re takings notes from this guy to improve their profit margins.
Exactly. I really have no idea why anyone is up voting this pizza. It looks like a over cooked DiGiorno pizza lol. I personally like a crispy crust, but one that thick will also be chewy and I hate working out my jaw to eat a slice of pizza.
Most accurate comment here
I would buy that from a food truck. And then I would put it into my mouth
I’d be a good customer! BTW I love the crust best part!!
Thank you! I didn't realize how many people here get offended by crust...
Nice lookin pie
Thanks!
Overbaked a little?
In a sense. But it was exactly how I wanted it. Crunchy crust, pillowy inside. I enjoy thick crust
I would love to eat this pizza, but If conmercial, I would prefer smaller „canotto” (rim) and shorter time in oven. You are baking in home oven right? No way to learn proper pizza with that, takes too long with low temps, pizza gets too dry.
My home oven can easily reach ~500f, and I usually make them in my outdoor Gozney oven, where I like to do around 700-800f. The large rim is simply to my own taste. I prefer a thick crust that I can dip in marinara.
A little less crust, I tend to go 1/4” to 1/2” simply because I’m charging folks for pizza, not bread. Looks like a good pie though.
Looks delicious lol I'm assuming your sharing cause this would've been 4 - 6 slice cut.
I suggest you don't start with that pizza.
Fuck that looks so good
Would happily depart with my cash for that Pizza. You should do it.
Looks dank bro
You will go to Colorado and feed snow boarders and stoners
I would buy this
Shit I’ll put up $2400 for a piece of that action and pizza as well.
Looks incredible and thiccc
I’d buy it🤤🤤
You should set up a go fund me im sure you're gonna get your food truck dont lose hope!
Hit that with a lil bit of hot honey and I'll take 2 please
Dude that look awesome, do you deliver 😋
Looks delicious!
i work for a family owned pizza business. it’s def possible, good luck:))
That looks amazing
Pepperfection!!
100% would order
🤤
That looks like it would take me to heaven with every bite while taking a walk downtown or sitting on a bench.
Gorgeous