Have to use one of these before topping, let’s the dough breath out any built up CO2*. You can also use just a fork and lightly tap the dough. Also, you want to form an edge and stretch from there rather than the middle.
Did you use a rolling pin?
LogstarGo_
You can’t be too mad at the guy who made it. The one who did it knows it’s wrong, isn’t trying to sell this to anyone, and really doesn’t want to do it like this again. This is one of those things where it’s okay because there’s honestly trying to do better. Taking a lot of suggestions in the original thread.
7 Comments
Sir, I’m gonna need you to press out the crust with your finger before you stretch out that dough.
Looks more like you’re going for Neapolitan than NY style
I ended up getting a pizza dough docker to deal with the puffy crust problem.
You need to proof your dough to let the natural air bubbles escape.
Just look up ” how to proof pizza dough”
It’s easy but it’s what you’re missing
https://preview.redd.it/rea1xg3499ge1.jpeg?width=1001&format=pjpg&auto=webp&s=69332c36a6e878ef1f68345bd1c0f5372e8805b0
Have to use one of these before topping, let’s the dough breath out any built up CO2*. You can also use just a fork and lightly tap the dough. Also, you want to form an edge and stretch from there rather than the middle.
Did you use a rolling pin?
You can’t be too mad at the guy who made it. The one who did it knows it’s wrong, isn’t trying to sell this to anyone, and really doesn’t want to do it like this again. This is one of those things where it’s okay because there’s honestly trying to do better. Taking a lot of suggestions in the original thread.
mini pizza?