It’s a margarita pizza with some pepperoni, I made the sauce from scratch, I hand crushed some San Marzano tomatoes and olive oil. Broke up some fresh mozzarella and threw it on, I then drizzled some olive oil on top of it and then added some basil to finish it all off. I made the dough by mixing 500g 00 flour, 10g salt, 2g instant dry yeast and 340g water. I then kneaded it for 12 mins to develop a strong gluten proteins and let it rise for 2 and a half hours. I then shaped them into dough balls and let it cold ferment for 24hrs. Let me know what you think! 😀
by ocetom
33 Comments
I like adding the basil after you cook the pizza, but it looks pretty good otherwise.
Looks super tasty. How’d the family react?
First of all, you shouldn’t be on Reddit at 14…. Second of all……………….
Looks pretty great, young one. I’m curious what **you** thought about it. Did you get to taste it? What, if anything, would you do differently next time?
Nice, how was it
I think that you’re on your way. Looks great to me!
that looks amazing, just put the basil on after it’s done cooking so it doesnt shrivel up and dry out. it keeps the flavor nice and fresh too.
crispy charred pepperoni FTW
I hate full leaf basil leaves on anything. Its like acceptable laziness through pretentiousness.
But then again I love making and using fresh pesto sauce on pizza and hate traditions.
Amazing, Chef!
Constructive criticism:
1) It’s ok to call it a Pepperoni Pizza. There’s no “Pizza Margherita with XX”.
2) While I admire your desire to go super “authentic” by hand crushing San Marzanos, focus on technique first. Grab some passata, lightly season it, and that’s your sauce. Take some shortcuts to get your reps in.
3) 68% hydration dough is a little high for something Neapolitan style, but if it works for you, it works. Don’t be afraid to try different hydrations – 55%, 60% even as high as 75% so you can feel the difference between them. Personally I like a 72 hour ferment on my dough, but that’s my preference, not gospel. Also try different 00 flours. Caputo Red, Caputo Blue etc.
4) I don’t know how high temp of an oven you have, but it looks like you sacrificed your toppings (and cheese) to get some char on the crust. That’s a little bit futile, since you don’t likely have a 900 degree oven to get that good char and spotting. Try it at 550 or however high your oven will go and again – focus on consistency and technique. Uniformity. Your crust is wonky. Work on that. Don’t do it for the pics.
5) Reality is this is a great attempt and you’re 14. I hope you do this 50 more times and keep on refining it. Cooking is all about reps and experimentation. You’ll be a pizzaiolo in no time.
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looks good little dude
I’ve paid for way worse. Would eat. 👍
The toppings look a little dark. A pizza steel is absolutely the way to go to get a crispy crust without a fired oven.
Looks delicious! While traditional neopolitan pizza uses those ingredients, they also tend to use them in much hotter ovens. As another commenter said, I also think the basil will taste better if you put it on afterwards, but only because the oven you’re using maxes out at 500°F. This next point is personal preference, but I prefer to slice the mozzarella into more evenly sized pieces as opposed to breaking them apart by hand, since they will melt more evenly on the pizza. Otherwise, you made a fantastic looking pie, and I’m sure you learned a lot in your process making it. Most important is if you enjoyed it, and if there was something about it you didn’t enjoy, what would you do differently next time if you were to make it again? Creation is iterative, and mastery of a subject is achieved in thoughtful repetition.
Looks so super good, biiiig homie!
I’d eat that entire thing alone in 1 sitting, and it looks so good I wouldn’t even feel any of the normal associated shame with eating an entire pizza
You’re making “some” of us look bad
I’m no chef, just a chive aficionado, so I can’t offer criticism. But I can tell you, you’re one badass 14 year old.
I’ve kids not too much older than you and if they’d made me something — *anything* — out of love for the craft and love for the people you’re crafting for, my heart would burst with joy.
And to put yourself out there so boldly asking for advice on how to perfect your craft? 🤌🏼
You’re way ahead of the curve, my man, and I hope you know that.
Keep on being you.
Edit: oh, and both dishes you made look absolutely incredible. I can tell you for sure my picky-ass family would’ve happily devoured them both.
Little drizzle of finishing oil (and a sprinkle of red pepper flakes if you like them) and youre set! Looks delicious, great job!
Good stuff lil bro. Your dough looks pretty good! That’s nothin to sneeze at, well done dude
Looks more like a biscuit than a pizza
I am no professional, so I can’t give you any constructive criticism. I hope it suffices if I say I am genuinely impressed. You seem to be passionate about food, which is very inspiring to see. And for what it’s worth, I hope this screenshot can at least make you smile. I use the Reddit app, and this advertisement showed up underneath your post. (The text is irrelevant. I’m Dutch (from The Netherlands), so most of the ads I see are in that language.)
https://preview.redd.it/wmdjsfszv47g1.png?width=1080&format=png&auto=webp&s=9a975fd9ee45b8afb48c1061cc36f8c2b31d1d7e
I would personally add some cheddar, but this looks incredible!
This is actually one of the more impressive Pizzas I’ve seen, especially from a 14 year old. There’s maybe one or two small areas for improvement but you are already making better pizzas than 80% of adults in the world.
Looks delicious. Next time add the basil at the end. Also next time try adding some candied tomatoes. To candy the tomatoes cut some tomatoes moderately thick, brush with olive oil and sprinkle on salt. Then bake at like 250 for an hour or so until they kind of turn mushy. Then cool em down. Then when you go to make your pie add them on before baking with the other toppings. They add a nice sweetness to the pizza.
First pic looked like a tortilla, sorry for doubting you chef.
I dunno if you have Costco by you, but they’ve got a pizza oven on sale right now… would make a great present for you!! If you celebrate Christmas/Hanukkah/etc, worth an ask 😁 or if your birthday is around the corner, maybe. I hope your family is fully supporting you in all of your culinary adventures. Please keep it up!
I didn’t start cooking till I was 17. Your are leagues above what I could do then keep it up!
People eat crust too. Brush the entire crust with olive oil and season it before topping. Fresh basil goes on at the end.
“This thread is for pros”
Sir I haven’t been sober for a shift in 7 years whomever are you speaking of
