It wasn’t bad, but we are not there yet! Biga 40%, 72 % hydration, Petra 102 hp
by funkyhog
9 Comments
Godd9000
What about it didnt you like?
Dangerous_Kitchen676
It’s round and has a nice puffy rim, the only thing that might not be ok is the inside of the rim because you can’t see it or it isn’t soft and/or crunchy to the point you want! Looks like a nice pizza to me! 👍
you_aint_seen_me-
Why not? Looks decent to me.
funkyhog
Hard to tell what exactly I didn’t like, I guess it was fine, but didn’t feel like it was melting in my mouth
Alessioproietti
It seems a little undercooked.
120decibel
At what temperature are you baking the pizza?
Left_Blackberry_4081
I’d be very pleased with that. But it’s difficult to comment without knowing what you’re not happy with. The toppings look like they could benefit from a bit more char, but that’s all I would say. The crust looks incredible
branded
Need a cross-cornicione photo. If you say it “didn’t melt” in your mouth, then maybe your dough is too thick on the cornicione.
How big is the pizza? How much dough in weight?
funkyhog
To clarify, this is my ambition level (not my pizza here). I think the difference is likely that in the picture below, the dough was far more developed (as in, matured). Happy to hear your thoughts
9 Comments
What about it didnt you like?
It’s round and has a nice puffy rim, the only thing that might not be ok is the inside of the rim because you can’t see it or it isn’t soft and/or crunchy to the point you want! Looks like a nice pizza to me! 👍
Why not? Looks decent to me.
Hard to tell what exactly I didn’t like, I guess it was fine, but didn’t feel like it was melting in my mouth
It seems a little undercooked.
At what temperature are you baking the pizza?
I’d be very pleased with that. But it’s difficult to comment without knowing what you’re not happy with. The toppings look like they could benefit from a bit more char, but that’s all I would say. The crust looks incredible
Need a cross-cornicione photo. If you say it “didn’t melt” in your mouth, then maybe your dough is too thick on the cornicione.
How big is the pizza? How much dough in weight?
To clarify, this is my ambition level (not my pizza here). I think the difference is likely that in the picture below, the dough was far more developed (as in, matured). Happy to hear your thoughts
https://preview.redd.it/ln35cc5qr16g1.png?width=2560&format=png&auto=webp&s=a914e289f5de521d9ae391af11d3e4507695c3a5