lately i’ve been trying to take my baking more seriously. my current hyper fixation is pizza, and i finally think i’m getting somewhere! any advice, tips or tricks welcome :)
i know i still have to work on my shaping and being more patient with fermentation and proofing, but i’m really happy with how far i’ve come (i’ve been making bad pizza for like 5 years)
by probably_boredd
15 Comments
inspired2apathy
I could be wrong, but it looks pretty thick for NY/New Haven/Neopolitan. Take your time stretching and go further than you think you need to.
Also, not sure what style you’re targeting, but i love a big puffy cornicione, try leaving the very tip of the edge alone and avoid squeezing out any bubbles there.
Worth_Wafer_8257
That is looking perfect thinness and crunch. Yummy. Is this using discard or your starter?
meanwhileinrice
Tip: add spinach and feta – otherwise looks delicious, well done!
Greeneyed_Wit
Don’t have recommendations but this looks bomb
Cupcake_jester
It looks super yummy! I love a thin crust. Can you share the recipe?
I highly recommend this recipe from Kenji [Foolproof Pan Pizza.](https://www.seriouseats.com/foolproof-pan-pizza-recipe). It’s incredibly forgiving, you don’t need to weigh anything and it works beautifully with just plain flour. Once you try this you’ll likely never use any other recipe.
Annabel_in_CA
Looks pretty good! Could prob be a bit thinner. The tip should bend down in a slice.
broobnt
My hot take: Always use full-fat Mozzarella cheese. No partial skim cheese. You get the cheese stretch lines and it’s less rubbery
jfkrfk123
Nailed it!
justacpa
Should post on r/pizza for some tips.
Lizardshovel
Hi — avid pizza maker here. If you’re getting into NY-style, the #1 upgrade you should make is a baking steel. They’re around $60 on Amazon and absolutely worth it. A steel transfers heat way better than a stone, so even in a home oven you get a crisp bottom with a good chew.
For cheese, stick to low-moisture mozzarella (not fresh). The best combo is actually 50% whole-milk and 50% part-skim. Whole milk melts richer because of the fat, part-skim has higher protein so it gives that classic NY “freckle” browning and prevents grease pools. Galbani is the gold standard. If I can’t get that, Trader Joe’s low-moisture mozz is surprisingly solid. Easiest way to source: Google Shopping → search “low moisture mozzarella” → filter to nearby stores. Whole Foods, Sprouts, and some Walmarts carry the good stuff.
On flour: using both bread flour and 00 flour gives the best texture. Bread flour (higher protein) gives chew and structure. 00 flour is very finely milled and a little softer, so it makes the dough stretch easier without snapping back. Mixing them gets you a thin crisp bottom with a soft NY interior. I also add a small amount of freshly milled hard red wheat and rye berries for extra flavor — 10–20 g is enough to deepen the aroma without messing with the gluten.
I personally use a spiral dough mixer with a breaker bar now — it’s incredible — but this recipe works perfectly by hand or in a normal stand mixer.
My dough recipe (3 NY pies): 235 g 00 flour 235 g bread flour 20 g freshly milled hard red wheat 10 g freshly milled rye 10 g salt 8 g sugar 4 g instant yeast 300 g water (room temp) 20 g olive oil 1–2 g diastatic malt powder (optional for browning)
If using a stand mixer: Add all dry ingredients to the bowl and mix on low 10–15 seconds. Add the water and let the mixer run on low until the dough comes together (1–2 min). Add the oil last and mix on medium-low for about 5–7 minutes total kneading time. It should look smooth and slightly tacky but not sticky.
If mixing by hand: Stir dry ingredients, add water, mix until shaggy, then knead 6–8 minutes. Rest 10–15 minutes, then give it another short knead for strength.
After mixing: Let it rest 15 minutes, give it a light re-knead or “fold,” then divide and ball. Lightly oil the dough balls and place in containers.
Cold ferment in the fridge for 24–72 hours. The longer you go, the better the flavor. Before baking, pull the dough out and let it sit at room temp for about 2 hours so it relaxes and opens easily.
My sauce: I use DiNapoli tomatoes (they’re the best IMO). Hand-crush or lightly pulse — don’t overblend. Add 1/2–1 tsp salt, 1 small grated garlic clove, fresh oregano or basil if you want, and a pinch of sugar only if the tomatoes taste sharp. Sauce goes on raw so it cooks on the pizza and stays bright.
If you keep practicing you’ll be shocked how good your home pies get with just a steel, proper cheese, and solid dough. If you want any help dialing in hydration, fermentation, or bake timing, feel free to ask.
No_Sir_6649
Color is good. Circles are kinda overrated. Youre pretty solid as is.
manofmystry
You may already do this, but I dip my dough in semolina flour before stretching it to prevent it from sticking to the peel. I also dust the peel with a bit. The dough picks up just enough of a coating to prevent it from sticking. That trick might help you improve the shape of your pies.
Good luck!
KleineKeizer
Don’t flatten it with a roller. You get a thicker rind that way.
15 Comments
I could be wrong, but it looks pretty thick for NY/New Haven/Neopolitan. Take your time stretching and go further than you think you need to.
Also, not sure what style you’re targeting, but i love a big puffy cornicione, try leaving the very tip of the edge alone and avoid squeezing out any bubbles there.
That is looking perfect thinness and crunch. Yummy. Is this using discard or your starter?
Tip: add spinach and feta – otherwise looks delicious, well done!
Don’t have recommendations but this looks bomb
It looks super yummy! I love a thin crust. Can you share the recipe?
Check out some of [Vito’s video’s](https://www.youtube.com/watch?v=G-jPoROGHGE)
I highly recommend this recipe from Kenji [Foolproof Pan Pizza.](https://www.seriouseats.com/foolproof-pan-pizza-recipe). It’s incredibly forgiving, you don’t need to weigh anything and it works beautifully with just plain flour. Once you try this you’ll likely never use any other recipe.
Looks pretty good!
Could prob be a bit thinner. The tip should bend down in a slice.
My hot take: Always use full-fat Mozzarella cheese. No partial skim cheese. You get the cheese stretch lines and it’s less rubbery
Nailed it!
Should post on r/pizza for some tips.
Hi — avid pizza maker here. If you’re getting into NY-style, the #1 upgrade you should make is a baking steel. They’re around $60 on Amazon and absolutely worth it. A steel transfers heat way better than a stone, so even in a home oven you get a crisp bottom with a good chew.
For cheese, stick to low-moisture mozzarella (not fresh). The best combo is actually 50% whole-milk and 50% part-skim. Whole milk melts richer because of the fat, part-skim has higher protein so it gives that classic NY “freckle” browning and prevents grease pools. Galbani is the gold standard. If I can’t get that, Trader Joe’s low-moisture mozz is surprisingly solid. Easiest way to source: Google Shopping → search “low moisture mozzarella” → filter to nearby stores. Whole Foods, Sprouts, and some Walmarts carry the good stuff.
On flour: using both bread flour and 00 flour gives the best texture. Bread flour (higher protein) gives chew and structure. 00 flour is very finely milled and a little softer, so it makes the dough stretch easier without snapping back. Mixing them gets you a thin crisp bottom with a soft NY interior. I also add a small amount of freshly milled hard red wheat and rye berries for extra flavor — 10–20 g is enough to deepen the aroma without messing with the gluten.
I personally use a spiral dough mixer with a breaker bar now — it’s incredible — but this recipe works perfectly by hand or in a normal stand mixer.
My dough recipe (3 NY pies):
235 g 00 flour
235 g bread flour
20 g freshly milled hard red wheat
10 g freshly milled rye
10 g salt
8 g sugar
4 g instant yeast
300 g water (room temp)
20 g olive oil
1–2 g diastatic malt powder (optional for browning)
If using a stand mixer:
Add all dry ingredients to the bowl and mix on low 10–15 seconds. Add the water and let the mixer run on low until the dough comes together (1–2 min). Add the oil last and mix on medium-low for about 5–7 minutes total kneading time. It should look smooth and slightly tacky but not sticky.
If mixing by hand:
Stir dry ingredients, add water, mix until shaggy, then knead 6–8 minutes. Rest 10–15 minutes, then give it another short knead for strength.
After mixing:
Let it rest 15 minutes, give it a light re-knead or “fold,” then divide and ball. Lightly oil the dough balls and place in containers.
Cold ferment in the fridge for 24–72 hours. The longer you go, the better the flavor. Before baking, pull the dough out and let it sit at room temp for about 2 hours so it relaxes and opens easily.
My sauce: I use DiNapoli tomatoes (they’re the best IMO). Hand-crush or lightly pulse — don’t overblend. Add 1/2–1 tsp salt, 1 small grated garlic clove, fresh oregano or basil if you want, and a pinch of sugar only if the tomatoes taste sharp. Sauce goes on raw so it cooks on the pizza and stays bright.
If you keep practicing you’ll be shocked how good your home pies get with just a steel, proper cheese, and solid dough. If you want any help dialing in hydration, fermentation, or bake timing, feel free to ask.
Color is good. Circles are kinda overrated. Youre pretty solid as is.
You may already do this, but I dip my dough in semolina flour before stretching it to prevent it from sticking to the peel. I also dust the peel with a bit. The dough picks up just enough of a coating to prevent it from sticking. That trick might help you improve the shape of your pies.
Good luck!
Don’t flatten it with a roller. You get a thicker rind that way.