I’ve been working on making a New York style pizza from home.
by ravenstar333
38 Comments
No_Particular_2080
Maybe too oily of a cheese? Maybe try shredding your own cheese if you aren’t doing so already.
Dull_Length3280
Cheese isn’t thick enough what kind of cheese are you using
Chegit0
Dough (especially crust) too thick for NY style. Make sure to cook at max temp on a pizza steel. Also don’t use pre shredded cheese. Still looks delicious.
Parody_of_Self
Is there a problem?
Choice_Process7880
Do you have a specific thing you’re disappointed by?
ProfessionalStop1654
Looks good
ravenstar333
I have nothing out here where I live at. Basically using generic bread flour, dollar general block mozzarella, dollar general crushed tomato’s, and dollar general pepperoni. I just ordered better flour online, San marzano tomato’s and grande cheese, just to get a better flavor.
chokinmechicken
Dang that looks pretty tasty 😋
WeirdPop5934
I like to sprinkle parm cheese on my crust and rub some olive oil on it too.
Elrohwen
What temp are you cooking it at? Are you turning on the broiler for the last few minutes? Do you have a pizza steel or stone?
AlexisDeTocqueville
That looks pretty good, so the only thing I would change is either higher quality ingredients or modifying your dough recipe slightly (experiment with longer fermentation, more/less salt, oil, and water)
CastleofPizza
You’re doing something wrong?
MoneyIsMyCousinsName
Not enough cheese IMO
Cigarsmoking
This looks like a solid pizza. I am guilty of being overly critical of my own food too. But this looks great from the pictures
Girthw0rm
You ate it. What, in your opinion, needs improving?
BrokenRocket
Your Pizza looks good. Can’t really help without more details. What is the dough recipe and details in the fermentation. Oven cook time and temp pre heat time stone or steel? All of these things factor into making a style that you want. Pizza looks good. For New York style I’d grate the cheese thicker and add a bit more. Also maybe a bit too much crust. You’re making Pizza so you’re doing nothing wrong : )
Affectionate-Mud-726
Nothing
tidaaaakk
I believe your dough was over proofed
Waldoh
Doesn’t look eaten yet 🤷
dcht
Needs about 10 more lbs of cheese
higeAkaike
Main problem is that it’s not in my tummy.
iiioioiii
Nothing
The_iron_mill
Doesn’t look like you’re doing anything wrong to me! Is there something you’d like to change about the result?
HighFivePondaBaba
You’re on the right track and your form is great, I think k you just need higher heat, a longer pre bake on a pizza steel, and maybe a quick bit under the broiler at the end.
Give this a read, I did not see you post a recipe so it is hard to give feedback for improvement. Your shaping looks very good but a very blonde crust.
New-Dragonfly1708
That looks so good holy moly
Primary_Cellist7
Looks genuinely solid buddy, nice crust bubbles, a ton of pepperoni, etc.
How is the flop on it?
dudegoingtoshambhala
I would nix the par bake
BigDumbdumbb
1. How long are you letting your dough ferment? The best dough is cold fermented for 3 to 5 days. This looks like a 1 day dough or less. That will ruin the flavor. 2. Your dough looks dried out. Stretch it, top it, cook it. Do not let it sit. It will dry out pretty quickly.
Everything else is fine. Obviously, the sauce is going to depend on quality tomatoes and whatever you like but that’s just a learning curve.
edit: also want to add you are pushing a lot of that dough to the crust. That is going to make the inner part very thin.
kvnsydlrsky
Oven not hot enough. Crust too thick
Careless-Survey-8713
For starters you are saucing the shit out of it
Foolish-Wisdom
Is the problem in the room with us?
Massive-Seesaw-6529
Crust is thick almost like a pretzel. Please save me a slice homie!
GavinThe_Person
Maybe less pepperoni
Jasonictron
Looks good
JadeMoon085
…Nothing.
Mrevilman
Probably stylistic, but I don’t usually roll a crust up like that. I stretch the dough out, leave a little bit thicker of a piece around the edges for crust, and what I don’t cover with sauce, cheese, and toppings becomes the crust during cooking.
Looks tasty tho!
SnooCakes2213
I’m assuming you have your oven cranked to the highest with a stone or steel, but are you letting it heat up for at least an hour?
Also, regarding the cheese, you mention there’s no stores other than Dollar General (dam bro, where do you live?_ you thought about maybe some mozz cheese sticks? Put them in the freezer for about an hour and either shredding or slicing them into small medallions?
What are you using to flavor your sauce? are you using oregano? maybe adding some parm cheese
38 Comments
Maybe too oily of a cheese? Maybe try shredding your own cheese if you aren’t doing so already.
Cheese isn’t thick enough what kind of cheese are you using
Dough (especially crust) too thick for NY style. Make sure to cook at max temp on a pizza steel. Also don’t use pre shredded cheese. Still looks delicious.
Is there a problem?
Do you have a specific thing you’re disappointed by?
Looks good
I have nothing out here where I live at. Basically using generic bread flour, dollar general block mozzarella, dollar general crushed tomato’s, and dollar general pepperoni. I just ordered better flour online, San marzano tomato’s and grande cheese, just to get a better flavor.
Dang that looks pretty tasty 😋
I like to sprinkle parm cheese on my crust and rub some olive oil on it too.
What temp are you cooking it at? Are you turning on the broiler for the last few minutes? Do you have a pizza steel or stone?
That looks pretty good, so the only thing I would change is either higher quality ingredients or modifying your dough recipe slightly (experiment with longer fermentation, more/less salt, oil, and water)
You’re doing something wrong?
Not enough cheese IMO
This looks like a solid pizza. I am guilty of being overly critical of my own food too. But this looks great from the pictures
You ate it. What, in your opinion, needs improving?
Your Pizza looks good. Can’t really help without more details. What is the dough recipe and details in the fermentation. Oven cook time and temp pre heat time stone or steel? All of these things factor into making a style that you want. Pizza looks good. For New York style I’d grate the cheese thicker and add a bit more. Also maybe a bit too much crust. You’re making Pizza so you’re doing nothing wrong : )
Nothing
I believe your dough was over proofed
Doesn’t look eaten yet 🤷
Needs about 10 more lbs of cheese
Main problem is that it’s not in my tummy.
Nothing
Doesn’t look like you’re doing anything wrong to me! Is there something you’d like to change about the result?
You’re on the right track and your form is great, I think k you just need higher heat, a longer pre bake on a pizza steel, and maybe a quick bit under the broiler at the end.
https://www.richardeaglespoon.com/articles/how-to-pizza
Give this a read, I did not see you post a recipe so it is hard to give feedback for improvement. Your shaping looks very good but a very blonde crust.
That looks so good holy moly
Looks genuinely solid buddy, nice crust bubbles, a ton of pepperoni, etc.
How is the flop on it?
I would nix the par bake
1. How long are you letting your dough ferment? The best dough is cold fermented for 3 to 5 days. This looks like a 1 day dough or less. That will ruin the flavor.
2. Your dough looks dried out. Stretch it, top it, cook it. Do not let it sit. It will dry out pretty quickly.
Everything else is fine. Obviously, the sauce is going to depend on quality tomatoes and whatever you like but that’s just a learning curve.
edit: also want to add you are pushing a lot of that dough to the crust. That is going to make the inner part very thin.
Oven not hot enough. Crust too thick
For starters you are saucing the shit out of it
Is the problem in the room with us?
Crust is thick almost like a pretzel. Please save me a slice homie!
Maybe less pepperoni
Looks good
…Nothing.
Probably stylistic, but I don’t usually roll a crust up like that. I stretch the dough out, leave a little bit thicker of a piece around the edges for crust, and what I don’t cover with sauce, cheese, and toppings becomes the crust during cooking.
Looks tasty tho!
I’m assuming you have your oven cranked to the highest with a stone or steel, but are you letting it heat up for at least an hour?
Also, regarding the cheese, you mention there’s no stores other than Dollar General (dam bro, where do you live?_ you thought about maybe some mozz cheese sticks? Put them in the freezer for about an hour and either shredding or slicing them into small medallions?
What are you using to flavor your sauce? are you using oregano? maybe adding some parm cheese