Really happy with the sausage/pepperoni, white needs work.
Any tips to not stretch the dough too much?
Some spots are so thin you can see through it and sometimes breaks in the oven. I'm using 480g dough balls, 62% hydration.
by Valuable-Dog490
5 Comments
Earthrazer_
Ah just maybe a tiny bit too dark in the back left corner. Time to try again. Worry not, just slide that bad boy over here and I’ll make sure nobody ever sees the evidence… 😆
Looks awesome!
RomChom94
We’re looking good! Really good !
brownishgirl
you’re looking great! I aspire to that cheese pizza
Dalek_2019
Perfectly balanced, as all things should be.
Endlesswinter77
On the thin spots: watch some NY style opening vids, I just watched a few and noticed that none of them touch the center portion of the skin after the very initial flattening of the ball. That and many prefer to not poke down with fingertips but rather use their palms or flattened fingers so as to not poke in thin spots. These two things helped me out a ton just tonight, I had the most even thickness bottomed pies without thin spots that I’ve ever had.
5 Comments
Ah just maybe a tiny bit too dark in the back left corner. Time to try again. Worry not, just slide that bad boy over here and I’ll make sure nobody ever sees the evidence… 😆
Looks awesome!
We’re looking good! Really good !
you’re looking great! I aspire to that cheese pizza
Perfectly balanced, as all things should be.
On the thin spots: watch some NY style opening vids, I just watched a few and noticed that none of them touch the center portion of the skin after the very initial flattening of the ball. That and many prefer to not poke down with fingertips but rather use their palms or flattened fingers so as to not poke in thin spots. These two things helped me out a ton just tonight, I had the most even thickness bottomed pies without thin spots that I’ve ever had.