Gonna need to see a shot of the undercarriage before I make a call here.
TheEscapedGoat
Deconstructed pizza>>>>
ThePepperAssassin
Story of my life.
buttonman001
Very close to my technique!
ImprovisedLeaflet
I’ve been making pizza for years, this Chefman for the last 2. I think this is my biggest fuck up of all time. The peel has always been hard for me but works most of the time. I’ve had a couple impromptu calzones, but this didn’t even work for that (I tried to rip out the peel quickly, with wet dough).
I think maybe the sauce was too wet, and maybe too much of it, making the bottom of some of the dough too wet, and it just fucking spiraled from there man.
#RoastMyPizza
Smartmuscles
Deconstructionist.
Works better with fine dining than with pizza 😉
Fabulous_Show_2615
I’ve never tried to launch a pizza using a perforated peel. How does it work 🤣
BaldingThor
Have you really made pizza if at least one time it didn’t disintegrate into a mush?
SuBw00FeR37
needs a bit of work ngl
conradthenotsogreat
Abstract pizza, like Picasso.
SandyMandy17
This is the hardest part of pizza
xxxx69420xx
a sadness swept across the land
Podrick_Targaryen
Brutalist?
CoconutDreams
Gotta be honest – at first I thought it was a garbage can that was on its side with pizza thrown at it LOL!
occupy_this7
How’s the family taking it?
Conscious_Valuable90
The chopped pizza!
Omega21886
whoopsy daisy/10
WWGHIAFTC
nailed it.
I’ve never botched a launch from a wooden peel. and I won’t go back to metal for launch
CharmingAwareness545
Sned this over to r/pizzacrimes, friend.
Fat_Tony_Stark
spot on brother. keep rippin it
Sometimes_Stutters
Personally I’ve never tried launching a lasagna, but I doubt I could do any better than that
guywcorngood
Did you curse a bunch? If so, my exact technique
FutureAd5083
FOR ANYONE WHO DEALS WITH THIS ISSUE: I recommend not stretching your dough to the point of letting light shine through it. Made that issue a few times and especially for heavy toppings, there’s a huge risk of it tearing in the oven. For perforated peels, put a little bit of dusting flour on the peel, and quickly getting it on there and launching. Another little trick I use is to use the lowest flame setting at first, that way the bottom cooks before the crust and makes it less likely to rip. Lastly, make sure your turning peel has a bit of heat, and angle it correctly and straight to make sure it doesn’t stab the bottom and rips it open.
Todd2ReTodded
That’s why I just say fuck it and use a god damned screen. Yeah it’s not as pure, oh fuckin well, I’m esting
Sheshley
Been there
ImprovisedLeaflet
Ok fam here’s the finished product, with the first pizza to the left (what’s left of it). Looks like most of the toppings fell off, and the crust is simultaneously overdone and underdone in different parts. Seppuku may be the right question.
40 Comments
10/10
A true Pizzaiolo!!!
Gonna need to see a shot of the undercarriage before I make a call here.
Deconstructed pizza>>>>
Story of my life.
Very close to my technique!
I’ve been making pizza for years, this Chefman for the last 2. I think this is my biggest fuck up of all time. The peel has always been hard for me but works most of the time. I’ve had a couple impromptu calzones, but this didn’t even work for that (I tried to rip out the peel quickly, with wet dough).
I think maybe the sauce was too wet, and maybe too much of it, making the bottom of some of the dough too wet, and it just fucking spiraled from there man.
#RoastMyPizza
Deconstructionist.
Works better with fine dining than with pizza 😉
I’ve never tried to launch a pizza using a perforated peel. How does it work 🤣
Have you really made pizza if at least one time it didn’t disintegrate into a mush?
needs a bit of work ngl
Abstract pizza, like Picasso.
This is the hardest part of pizza
a sadness swept across the land
Brutalist?
Gotta be honest – at first I thought it was a garbage can that was on its side with pizza thrown at it LOL!
How’s the family taking it?
The chopped pizza!
whoopsy daisy/10
nailed it.
I’ve never botched a launch from a wooden peel. and I won’t go back to metal for launch
Sned this over to r/pizzacrimes, friend.
spot on brother. keep rippin it
Personally I’ve never tried launching a lasagna, but I doubt I could do any better than that
Did you curse a bunch? If so, my exact technique
FOR ANYONE WHO DEALS WITH THIS ISSUE:
I recommend not stretching your dough to the point of letting light shine through it. Made that issue a few times and especially for heavy toppings, there’s a huge risk of it tearing in the oven.
For perforated peels, put a little bit of dusting flour on the peel, and quickly getting it on there and launching.
Another little trick I use is to use the lowest flame setting at first, that way the bottom cooks before the crust and makes it less likely to rip.
Lastly, make sure your turning peel has a bit of heat, and angle it correctly and straight to make sure it doesn’t stab the bottom and rips it open.
That’s why I just say fuck it and use a god damned screen. Yeah it’s not as pure, oh fuckin well, I’m esting
Been there
Ok fam here’s the finished product, with the first pizza to the left (what’s left of it). Looks like most of the toppings fell off, and the crust is simultaneously overdone and underdone in different parts. Seppuku may be the right question.
https://preview.redd.it/m7zzc9oy4jse1.jpeg?width=4032&format=pjpg&auto=webp&s=636e26c93091a130d2c5283fdaddc8d62d7fa766
What happened
Pierre poilievre style
Hydration?
I see room for improvement but I would be lying if I claimed to have never done that exact same thing.
Looks like your trash can turned over.
Pizza is in the eye of the beholder. A masterpiece!
If it always worked out it wouldn’t be half as fun. You notice there’s no sub for kraft macaroni and cheese.
It “suffered unplanned rapid deconstruction”. NASA even gave this a name due to the number of times it happened! Don’t worry. You’ll recover.
Was there an earthquake?
You’re more cooked than that pizza is.
Man, I always love some pizza salad!