So obviously a LOT that could be done better. But I wasn’t even expecting them to come out any way good. I thought I’d have trouble launching, turning, pretty much everything… but they come out great!
I used some shop bought frozen dough balls as I was just wanting to see how it all worked and get a feel for it. Next time I’ll be making my own for sure.
The hardest part was stretching and manipulating the dough. Crust could obviously be bigger and I for sure flattened it a bit while trying to stretch it out. Definitely need to get some practise in!
by snorkrat
4 Comments
The DeliVita Diavolo looks like it would be pretty portable. What brand is the condiment holder?
Nice setup
Nice! Cool looking oven and set up also.
Looks great for a first time. Making your own dough will definitely elevate the look and taste. It’s really satisfying cold proofing over 48-72 hours and balling your dough the day you make the pizza or balling first and proofing balled. Either way it’s rewarding knowing you made the dough. A 24hr room temperature is a good place to start!