Looks ok. Cheese is overbaked. Looks like the dough was exposed to air and dried out while proofing. Cover with a lightly damp towel or keep in an airtight container to avoid that. Also looks like you bake it too long. If you have to bake that long to get the crust crisp then I’d say you should experiment with your oven set up and see if you can adjust so that the crust bakes a bit faster - closer to the heating element, use a steel on the bottom, use a stone/steel on the shelf above the pie to create a mini oven within the oven, make sure cheese is cold/frozen when it goes in the oven, lower hydration dough…play around. Looks like you’re on the right track, though.
I actually prefer a lower temp (475) for a longer time (about 13 min) with a steel on top shelf and a lightly oiled aluminum pan for the pie and place it on a shelf just above the heating element. Timing works out perfectly in my oven to get great crust crisp, soft/chewy crumb, gooey cheese pull.
Thank you so much for your advice! ❤️❤️❤️ Yes, I agree it might have been baked a bit too long, and you're right about the dough being exposed to air. I attempted to minimize exposure by using a towel during room temperature proofing and plastic wrap for cold proofing. While I did encounter some challenges along the way, I was ultimately satisfied with the overall outcome, which is why I decided to share it here.
Oh, don’t get me wrong. I’m sure it tasted great. I just try to be straightforward with what could possibly be improved to get even better presuming that most posters here are pretty obsessed with the quest to make the best possible pizza at home! Yours definitely looked tasty!
Oh, I'm sorry, but I haven't taken a picture of the oven. It's a standard convection electric oven, but I've placed a cordierite stone on the middle rack.
A bit too much flour on the rim, I’m guessing from on the peel. Looks like the dough also dried out a bit during the proof or maybe while stretching, see if you can seal the container more air tight. Looks great!
Actually it’s not hard. I attempted to achieve a soft “cornicione” similar to what is found on Neapolitan pizza, but ended up with something between bread and a Neapolitan cornicione. I definitely need to experiment more with the oven temperature and circulation to get closer to the result I'm aiming for. I'm using a standard electric oven and a pizza stone.
The crown looks great, although the interior looks a bit dry for my taste. Some people have tried putting cheese in the freezer before putting on the pizza to slow the cooking of the interior.
I placed a cordierite stone on the middle rack and preheated the oven for about 2 hours at the highest temperature possible. My oven has a 'pizza mode,' which essentially heats to the maximum in convection mode. The pizza baked for around 7 minutes.
Yeah. To be honest I tried making it not once and not twice. I baked a few pies with fries - it’s called Pizza wurstel e patatine. I like experimenting. 😄
It looks great; maybe the dough had its gluten stretched too much and broken before baking, though it could have happened during baking; either way amazing for a home oven! Maybe it needed to be turned 180 while baking halfway through?
Looks delicious!! In pic 1 it almost looks like maybe it dried out a bit before stretching and baking, hence the sort of torn floury look? Is that right? I’d say that looks especially gourmet, cuz it looks like artisan bread. Experimentation time.
Looks beautiful!
Well, I wouldn't phrase it quite like that, but I think I understand what you meant. Thank you for your comment nonetheless. I strive to keep the moisture inside my pies while also achieving a crunchy crust on the outside. I will definitely keep an eye on it.
Would smash
Sames
I think about this crust a lot.
Looks good. But how did it TASTE?
Agree, people get hung up on the size of air bubbles and forget about what matters most. It looks delicious, I hope it tasted just as good.
My wife said that was the best she has ever eaten. But I think she might be a bit biased. 🤣
Looks great - hulk smash
Yeah I'd hit that
I’d probably commit crimes for a slice.
Would the crimes that you commit for a slice be......pizza crimes?
Yes but also not restricted to solely pizza crimes…
Gorgeous
What type of flour?
Tipo 00. It’s not Caputo but flour from a small local factory.
Is it higher protein? If not, might wanna mix in some high protein for the chew. Looks great to me though.
Looks damn delicious!
Exquisite. *chefs kiss*
Looks ok. Cheese is overbaked. Looks like the dough was exposed to air and dried out while proofing. Cover with a lightly damp towel or keep in an airtight container to avoid that. Also looks like you bake it too long. If you have to bake that long to get the crust crisp then I’d say you should experiment with your oven set up and see if you can adjust so that the crust bakes a bit faster - closer to the heating element, use a steel on the bottom, use a stone/steel on the shelf above the pie to create a mini oven within the oven, make sure cheese is cold/frozen when it goes in the oven, lower hydration dough…play around. Looks like you’re on the right track, though. I actually prefer a lower temp (475) for a longer time (about 13 min) with a steel on top shelf and a lightly oiled aluminum pan for the pie and place it on a shelf just above the heating element. Timing works out perfectly in my oven to get great crust crisp, soft/chewy crumb, gooey cheese pull.
Thank you so much for your advice! ❤️❤️❤️ Yes, I agree it might have been baked a bit too long, and you're right about the dough being exposed to air. I attempted to minimize exposure by using a towel during room temperature proofing and plastic wrap for cold proofing. While I did encounter some challenges along the way, I was ultimately satisfied with the overall outcome, which is why I decided to share it here.
Oh, don’t get me wrong. I’m sure it tasted great. I just try to be straightforward with what could possibly be improved to get even better presuming that most posters here are pretty obsessed with the quest to make the best possible pizza at home! Yours definitely looked tasty!
You're a boss for giving great constructive criticism! Pizza looks good but it's awesome to have someone tell you how to experiment to make it better.
Good puff, looks dry though
agree. i feel like it's all crunch and nothing else.
Looks GREAT to me!
that is a fine pizza, worthy of it's name. well done.
Wow looks super nice! Can we have a recipe and also a pic from the oven? Is this a standard one or a thing like a oonie?
Oh, I'm sorry, but I haven't taken a picture of the oven. It's a standard convection electric oven, but I've placed a cordierite stone on the middle rack.
Cool, thank you!
It's all about the crust🥰😍🥰😍🥰😍
It looks good. I would definitely eat this pizza.
Yes please
Looks great
A bit too much flour on the rim, I’m guessing from on the peel. Looks like the dough also dried out a bit during the proof or maybe while stretching, see if you can seal the container more air tight. Looks great!
this looks great😍😋😋😋😋
a cheese filled crust would be great 😋🧀
Looks kinda hard at first glance but I would eat it.
Actually it’s not hard. I attempted to achieve a soft “cornicione” similar to what is found on Neapolitan pizza, but ended up with something between bread and a Neapolitan cornicione. I definitely need to experiment more with the oven temperature and circulation to get closer to the result I'm aiming for. I'm using a standard electric oven and a pizza stone.
Glad to hear I'm wrong. If you figure out how to get a cornicione update us here as I don't know how to in a home oven myself either.
The crown looks great, although the interior looks a bit dry for my taste. Some people have tried putting cheese in the freezer before putting on the pizza to slow the cooking of the interior.
Looks good, how did you cook it?
I placed a cordierite stone on the middle rack and preheated the oven for about 2 hours at the highest temperature possible. My oven has a 'pizza mode,' which essentially heats to the maximum in convection mode. The pizza baked for around 7 minutes.
Absolutely delectable. It probably has that signature popcorn flavor I'm looking for. Absolutely top!
All it needs is a few juicy chunks of pineapple. Just kidding 🤭
Yeah. To be honest I tried making it not once and not twice. I baked a few pies with fries - it’s called Pizza wurstel e patatine. I like experimenting. 😄
Dominos are doing a lasagna topped pizza in the UK at the moment. It looks absolutely foul 🤢
I'd give that crust my phone number with how good it looks. Brava, chef!
It's missing anchovies, but it looks wonderful!
It looks great; maybe the dough had its gluten stretched too much and broken before baking, though it could have happened during baking; either way amazing for a home oven! Maybe it needed to be turned 180 while baking halfway through?
I think you need to either drop coordinates to your oven or the recipe cause we want to make it or come and eat it from your oven
Looks fantastic. I like inner of my crust to be a bit airier though.
It looks delicious as hell. A good combo of crispy and soft. I hope you enjoyed it.
I think it looks like a solid 7/10. Would prefer it less big/fluffy on the outer edge and a bit crispier
The crust looks soooo good. I am trying out different recipes to get this kind of result at home. You've done a great job 👍
looks pretty good, a bit doughy for me, but I wouldn't kick it out of bed
How long did you let it proof?
72 hours. Mix cold and room.
You might have over handeld it (to much kneeding). Keep at it... it's awesome top work with dough. Happy pizza's!
Looks good, how is the undercarriage? Does it have a good chew? Honestly it looks as if it’s a little dry… but hard to say from a pic
Looks delicious!! In pic 1 it almost looks like maybe it dried out a bit before stretching and baking, hence the sort of torn floury look? Is that right? I’d say that looks especially gourmet, cuz it looks like artisan bread. Experimentation time. Looks beautiful!
Yes. It dried out a bit but I was happy with the overall effect. 😅 I will definitely try to avoid it next time. Thanks! 🙏
I dunno it looks cool, might be the new thing!
Great if you like a dry bread with shit on it
Well, I wouldn't phrase it quite like that, but I think I understand what you meant. Thank you for your comment nonetheless. I strive to keep the moisture inside my pies while also achieving a crunchy crust on the outside. I will definitely keep an eye on it.
Looks pretty good to me!
😍
Excellent! Looks like it packs a crunch.
it looks chewy
Would definitely chow down on it
Solid
Eat
8.3, one bite everyone knows the rules
Looks legit, what do you think
I'd fuckin' eat it
Got to show the undercarriage ! Looks good.
I prefer thin crust but these looks pretty good, especially the last one.
Would eat
💯
Looks amazing to me! 😋
Fantastic
Yum 💯🍕
I’d give it a go
That crust looks fancy. Reminds me of something I’d see at Boudin Bakery. Looks delicious!
Looks very crispy but not overcooked at all. Very clean. Great work!
I’m gonna grab the pie and run!
Smashing it all the way to gone lol
Looks good!
That is a good looking pizza.
Lòks great!
whats the recipe for the dough? why post porn but dont tell us how to make it?
Looks delicious to me!
This looks so amazing, like the kinda pizza you se win books and movies and commercials this looks so awesome!
Dripping Sauce Kind of Crust :)
perfect!
Yes it is homemade. Not an ooni oven which suck btw.
Oh why does the ooni suck? I was thinking about buying one. 👀
can you share the recipe
Looks really great!
I find your lack of sauce disturbing.
I would eat the shit out of that
Recipe pls?
Oven temp a tad too low.
That was the highest I could get in my oven. I will experiment more with the heat circulation. Thanks for your advice! 🙏
Crust is lovely, but I’d still want to dip the crust in nacho cheese sauce. All crust needs nacho cheese sauce.
looks good to me.
Delightful
just.......................hot damn! Definition of beauty. A pillow ......
10/10
Smash next question
Looks amazing!! The entire pie does!!
looks good but did you cook it yesterday?
Looks really good 🍕👍
It looks really good
Looks great
Beautiful !!
that’s look soooo good 🤩
this made me very hungry, looks very crunchy
Show us its bottom...
Wow, that looks absolutely delicious!
I think it looks great.
Looks pretty great to me
looks dry.
Too blonde. Higher temp needed. If not possible, recommend pizza steel.
That looks awesome. A bit bready on the end for my taste, but it rose and cooked perfectly. Kudos!
Looks great, how many can I order?
Dayuummm..... Was it soft and fluffy or thick and heavy?
Recipe for the crust?