I’ve been working at a pizza place for almost 2 years. I’ve touched around 40,000 pizzas on that time. This is my best at a plain cheese pizza. What do you think? What to improve? Over 30cm diameter
I’ve been working at a pizza place for almost 2 years. I’ve touched around 40,000 pizzas on that time. This is my best at a plain cheese pizza. What do you think? What to improve? Over 30cm diameter
by outfoxingthefoxes
33 Comments
FI_Punter
Looks delicious, however, I would expect a bit more symmetry and a thinner crust from a pro. Once again, would 100% eat.
CoolioCucumberbeans
Just please stop fondling the pizzas
Horror-Stand-3969
Looks like the cheese is separating and creating oil. Maybe a different cheese or keeping it colder or cutting into cubes rather than shredding
sull1935
Personal opinion… More cheese towards the crust. I hate seeing the red ring of cheese around the crust.
pizza_douche69
It looks really good but like someone else said there is room for improvement on the crust form. Some people may like this but depending on what you’re charging I’d want more cheese & sauce. I think it makes the crust taste better & the it leaves more dough for the base of the pizza & a better cook. That being said I love the cook on the pizza in this pic. I’d probably eat the whole thing lol
anon_omous24
Thinner crust. Like a third of that. Then cheese to the crust. I was told before its best to cover all the sauce cause if it burns, the taste goes through the entire pizza
pmurphh
Looks fine for south nj standards…I guess you can also go off the other comments – more cheese/less visible sauce going around the pie. I for one love a pie like that as long as the sauce is good lol
Crust looks alright could be better but also I would devour that pizza.
Ledzpln
Pretty sure you have made more pizzas than anybody here that makes you the expert.
JustHereForMiatas
That is a quintisential NY area pie, if I’ve ever seen one.
sonsofthedesert
Is that a mixed mozzarella cheese blend? Grated and smoked?
brainspl0ad
Like most say, thinner crust or if this is the standard a wee bit more in the oven. A little hard to tell too, because we don’t have a pic of potential flop or undercarriage, but also understand it’s your job so you can’t just cut it and show us.
MyAnonReddit2024
There’s too much crust. You wanna layer the sauce and cheese further out.
AM1fiend
Cornicione is thick!! And not thick in a good way.
bougdaddy
pizzeria
DangersoulyPassive
1) Your cheese needs to go out to the crust(not on it). Its called cheese lock. Its gets locked in when its melts on the crust. You don’t want to see any red a the edge.
2) Are you putting this on a screen? Its a sloppy circle. If not, then ignore this. But if youre using a screen there is no reason this should be misshapen.
3) You’ve got a knot on the left side of the picture that was formed when you separated it from another doughball. Not a huge deal. Nitpicking for sure. I always struggled with that or ruining a part of the crust due to a bad seperation.
I worked 15 years at Papa Johns before I changed careers. My profile has some of my homemade pizzas.
UnhappyDescription44
Can see where you’ve touched it.
agmanning
Plot twist: he is the Janitor and no one knows he is touching the pizza.
Rettorica
Get that cheese out to the crust – cover the red.
Rockalot_L
Jesus christ I can’t believe some chump got to eat that. It’d be like giving away the Mona Lisa to some homeless guy so he can sell it for crack.
Perfect.
Unusual_Ad5492
Cheese needs to meet the crust mate
RWingsNYer
You’ve done 40,000 pizzas and this is your best?
effreeti
If I opened a box with that pizza in it, I would say damn this looks fire af but I wish they had cooked it another 30 seconds to a minute. Maybe the pitcure isn’t doing it justice, bit it looks slightly under to me.
Dozer710
Former professional pizza maker here; spread more of the cheese towards the crust and it naturally melts in towards the center of the pizza, and you don’t have that sauce ring. Looks like a great pie!
JoeyEmbiid
In southeastern Pennsylvania this is a nice $11 pizza at ~12 inches.. Get it to 16 inches add some pepperoni and hot honey now you’re charging $18.
I’m crushing that!
DREWlMUS
Do you pay attention to how many people finish their entire slice, including crust?
For me the crust is too big. It leads to undercooked dough in some cases. Too much bread without enough flavoring to go with it. If you brushed it will a garlic butter or something, it would do a lot for presentation and get more people to eat your product entirely.
Open-Channel-D
I’d eat A POUND OF DIRTY PENNIES for a pie that nice.
JesterofMadness
That’s 45 pizzas a day…🫦
Token_Dude
This pie looks perfect, I like the red ring of sauce.
Just_A_80sBaby
Look perfect to me
CorrugationDirection
This looks great. Fits my preference well. Right amount of cook, ring of sauce along the crust, … lovely
oneblackened
Your shaping could still use some work, but othewise things look pretty good.
lawn_mower_dog
15 years pizza experience here. Cheese all the way to the edge will make it look better, and cooking slightly longer allows for a more evenly cooked crust.
erikeich12
I have made pizzas for 20+ years. It has been my goal to make them perfectly round with an even crust all the way around and cheese all the way to the crust. I have come to realize that many customers may not appreciate or prefer that style. Also in my experience anyone who can make a pizza this good is a valuable employee.
33 Comments
Looks delicious, however, I would expect a bit more symmetry and a thinner crust from a pro. Once again, would 100% eat.
Just please stop fondling the pizzas
Looks like the cheese is separating and creating oil. Maybe a different cheese or keeping it colder or cutting into cubes rather than shredding
Personal opinion… More cheese towards the crust. I hate seeing the red ring of cheese around the crust.
It looks really good but like someone else said there is room for improvement on the crust form. Some people may like this but depending on what you’re charging I’d want more cheese & sauce. I think it makes the crust taste better & the it leaves more dough for the base of the pizza & a better cook. That being said I love the cook on the pizza in this pic. I’d probably eat the whole thing lol
Thinner crust. Like a third of that. Then cheese to the crust. I was told before its best to cover all the sauce cause if it burns, the taste goes through the entire pizza
Looks fine for south nj standards…I guess you can also go off the other comments – more cheese/less visible sauce going around the pie. I for one love a pie like that as long as the sauce is good lol
Crust looks alright could be better but also I would devour that pizza.
Pretty sure you have made more pizzas than anybody here that makes you the expert.
That is a quintisential NY area pie, if I’ve ever seen one.
Is that a mixed mozzarella cheese blend? Grated and smoked?
Like most say, thinner crust or if this is the standard a wee bit more in the oven. A little hard to tell too, because we don’t have a pic of potential flop or undercarriage, but also understand it’s your job so you can’t just cut it and show us.
There’s too much crust. You wanna layer the sauce and cheese further out.
Cornicione is thick!! And not thick in a good way.
pizzeria
1) Your cheese needs to go out to the crust(not on it). Its called cheese lock. Its gets locked in when its melts on the crust. You don’t want to see any red a the edge.
2) Are you putting this on a screen? Its a sloppy circle. If not, then ignore this. But if youre using a screen there is no reason this should be misshapen.
3) You’ve got a knot on the left side of the picture that was formed when you separated it from another doughball. Not a huge deal. Nitpicking for sure. I always struggled with that or ruining a part of the crust due to a bad seperation.
I worked 15 years at Papa Johns before I changed careers. My profile has some of my homemade pizzas.
Can see where you’ve touched it.
Plot twist: he is the Janitor and no one knows he is touching the pizza.
Get that cheese out to the crust – cover the red.
Jesus christ I can’t believe some chump got to eat that. It’d be like giving away the Mona Lisa to some homeless guy so he can sell it for crack.
Perfect.
Cheese needs to meet the crust mate
You’ve done 40,000 pizzas and this is your best?
If I opened a box with that pizza in it, I would say damn this looks fire af but I wish they had cooked it another 30 seconds to a minute. Maybe the pitcure isn’t doing it justice, bit it looks slightly under to me.
Former professional pizza maker here; spread more of the cheese towards the crust and it naturally melts in towards the center of the pizza, and you don’t have that sauce ring. Looks like a great pie!
In southeastern Pennsylvania this is a nice $11 pizza at ~12 inches.. Get it to 16 inches add some pepperoni and hot honey now you’re charging $18.
I’m crushing that!
Do you pay attention to how many people finish their entire slice, including crust?
For me the crust is too big. It leads to undercooked dough in some cases. Too much bread without enough flavoring to go with it. If you brushed it will a garlic butter or something, it would do a lot for presentation and get more people to eat your product entirely.
I’d eat A POUND OF DIRTY PENNIES for a pie that nice.
That’s 45 pizzas a day…🫦
This pie looks perfect, I like the red ring of sauce.
Look perfect to me
This looks great. Fits my preference well. Right amount of cook, ring of sauce along the crust, … lovely
Your shaping could still use some work, but othewise things look pretty good.
15 years pizza experience here. Cheese all the way to the edge will make it look better, and cooking slightly longer allows for a more evenly cooked crust.
I have made pizzas for 20+ years. It has been my goal to make them perfectly round with an even crust all the way around and cheese all the way to the crust. I have come to realize that many customers may not appreciate or prefer that style. Also in my experience anyone who can make a pizza this good is a valuable employee.