Ok, still my hero but you gave that pizza a faceplant. I get it, nice crust. But was the pizza ok? How could the sauce not have gotten all messed up? I’m worried now. Poor lil pizza.
M0ck_duck
Do you prefer sauce on top or under the cheese? You’re obviously pretty far into the quest at this point. Any major preference?
Aws1217
not the face down ass up whole pie
Surprised-elephant
HighBrowLoFi
Just said “FUCK this pie” in service to the booty shot. But damn that’s a good looking pizza
JugglingYogi
Hey just a thought, your pizzas look great, but have you considered changing up the dough recipe just for fun? Or changing the shaping method? Might be a fun change to try higher hydration, or a more airy crust, so that it isn’t the same every day
I made pizza for 412 days in a row a couple years ago, changing things up helped keep it interesting. I applaud your effort
ravens52
Pan pizza when?
Piratesfan02
What have been the biggest things you’ve learned about making pizza over the past 92 days?
Hey man. Tried that pie you posted yesterday. Did you par bake and apply sauce on it again out of the oven? And without the cheese I noticed the dough was a bit dryer much crisper. (Mine was 65% hydration, 18oz 14” pie cooked at 550f)
10 Comments
Ok, still my hero but you gave that pizza a faceplant. I get it, nice crust. But was the pizza ok? How could the sauce not have gotten all messed up? I’m worried now. Poor lil pizza.
Do you prefer sauce on top or under the cheese? You’re obviously pretty far into the quest at this point. Any major preference?
not the face down ass up whole pie
Just said “FUCK this pie” in service to the booty shot. But damn that’s a good looking pizza
Hey just a thought, your pizzas look great, but have you considered changing up the dough recipe just for fun? Or changing the shaping method? Might be a fun change to try higher hydration, or a more airy crust, so that it isn’t the same every day
I made pizza for 412 days in a row a couple years ago, changing things up helped keep it interesting. I applaud your effort
Pan pizza when?
What have been the biggest things you’ve learned about making pizza over the past 92 days?
https://preview.redd.it/ahzx63szj6kg1.jpeg?width=4284&format=pjpg&auto=webp&s=34015ab90fa82197b19fc2d8166a3979427e8484
Hey man. Tried that pie you posted yesterday. Did you par bake and apply sauce on it again out of the oven? And without the cheese I noticed the dough was a bit dryer much crisper. (Mine was 65% hydration, 18oz 14” pie cooked at 550f)
I’m inspired, what’s your go to sauce?