Pizza : pizza

[–] [email protected] 6 points 8 months ago* (last edited 8 months ago) (1 children)

Looks amazing. Did you use a pizza oven, stone, or cast iron? (Or other)

I personally like to use a cast iron, then I leave the pizza to cool on the cast iron so that I get a nice, crunchy crust.

[–] [email protected] 5 points 8 months ago

I use an electric pizza oven with a stone. It’s great because it can cook a pizza in 2.5 minutes.

[–] [email protected] 5 points 8 months ago (1 children)

Pepperoni, Margarita, and... Garlic mushroom? Spinach ricotta?

[–] [email protected] 6 points 8 months ago (1 children)

The bottom 2 are a bbq chicken pizza and a white pizza with pesto, sun dried tomatoes, and olive oil.

[–] [email protected] 4 points 8 months ago

Nice

[+] AchtungDrempels 2 points 8 months ago* (last edited 2 weeks ago) (1 children)

[deleted]

[–] [email protected] 2 points 8 months ago* (last edited 7 months ago)

Yeah, I think they turn out a bit better if you bake em for 90-120 seconds with no cheese and then do another 90-120 seconds with the cheese. With the fresh mozzarella you can’t keep it in there much longer or the cheese will lose all it’s whey. With these I just did the standard 2.5 minutes and at that point you’re really pushing that fresh moz as far as it will go.

It’d be nice if I had a pizza oven that went up another 200°.

[–] [email protected] 0 points 8 months ago (1 children)

Mmm

Did you not use a rolling pin? Because the edges aren’t flat.

[–] [email protected] 3 points 8 months ago

No, I stretched them out by hand. These are my attempt at Neapolitan Style Pizzas.