I'd like to open a small pop-up store in cooperation with a local pub. Would you pay for the pizzas? Where do I need to improve? Criticism is welcome!
by Viitek94
13 Comments
EyeAlternative1664
Yes. Look great.
Fatfive
Looks good! And I’m absolutely sure it tastes good. Give it a try! I think making a pizza for yourself and/or others occasionally is different then making them in an pop up. But you’ll definitely grow into it.
trimbandit
I would happily purchase and eat these
needsmorepepper
Looks good.
Improvements could be slightly more defined crust area, longer thinner cut red onions, slightly thinner Fresno peppers cut on a bias.
Assuming that’s spinach, thoughts on a lemon/parm oil drizzle?
No_Consideration4439
Looks great, what size dough were these?
PresidenteMiao
Gnammmm
Any_Brief2806
How do you get that incredible texture in the dough? I if I didn’t know it was dough I would think it was some kind of thick cream or something.
jmurphy3141
Do it, turn it into an insta channel. More detail on dough please. I typically do an over night poolish overnight.
TPWPNY16
Jealous of the spiral mixer.
Successful_Ad4479
I think it looks good, only think to elevate your pizza would be a more refined crust and spread the sauce further towards the edge. Only personal preference but would need a lot of dipping sauce served with it for how much dry crust there is.
FalseCandy402
Put the sauce further to the crust. Just looks like you are being tight with sauce and toppings. Other than that dough looks great
13 Comments
Yes. Look great.
Looks good! And I’m absolutely sure it tastes good. Give it a try! I think making a pizza for yourself and/or others occasionally is different then making them in an pop up. But you’ll definitely grow into it.
I would happily purchase and eat these
Looks good.
Improvements could be slightly more defined crust area, longer thinner cut red onions, slightly thinner Fresno peppers cut on a bias.
Assuming that’s spinach, thoughts on a lemon/parm oil drizzle?
Looks great, what size dough were these?
Gnammmm
How do you get that incredible texture in the dough? I if I didn’t know it was dough I would think it was some kind of thick cream or something.
Do it, turn it into an insta channel. More detail on dough please. I typically do an over night poolish overnight.
Jealous of the spiral mixer.
I think it looks good, only think to elevate your pizza would be a more refined crust and spread the sauce further towards the edge. Only personal preference but would need a lot of dipping sauce served with it for how much dry crust there is.
Put the sauce further to the crust. Just looks like you are being tight with sauce and toppings. Other than that dough looks great
Dough ball looks flat
You are ready. Looks great.