I’ve found that while I love the aesthetics of the black burnt bubble dots, I don’t actually enjoy eating them as much as a pizza like the right photo.
So really, I’d be happy with either one, committee of nitpicking Italian chefs be damned!
buckner_harold
So what is the difference except the burn marks. I do see anything noticeable.
G-forced
To add the one on the left definitely tasted better, lighter, fluffier, fruitier.. bit more char taste
Nekokeki
This is kind of deceiving. Depending on expected time spent fermenting you adjust the yeast.
If you had made a batch you expected to cook in 24 hours and left it in the fridge for several days longer it would be over proofed and yield undesired results.
While I don’t believe the comparison makes sense, your dough looks fabulous!
6 Comments
Wow great illustration, thanks for sharing.
Care to provide the recipe?
Both look great!
I’ve found that while I love the aesthetics of the black burnt bubble dots, I don’t actually enjoy eating them as much as a pizza like the right photo.
So really, I’d be happy with either one, committee of nitpicking Italian chefs be damned!
So what is the difference except the burn marks. I do see anything noticeable.
To add the one on the left definitely tasted better, lighter, fluffier, fruitier.. bit more char taste
This is kind of deceiving. Depending on expected time spent fermenting you adjust the yeast.
If you had made a batch you expected to cook in 24 hours and left it in the fridge for several days longer it would be over proofed and yield undesired results.
While I don’t believe the comparison makes sense, your dough looks fabulous!