I make pizza every 2 weeks and I really want something that tastes like pizza I used to buy from shops in NY. Soft dough but a very thing crispy bottom.
I use a Bobby flay dough recipe , I preheat my stone on 550 for at least 90-120 mins. This weekend I shredded my own mozzarella to get a more melty cheese which was nice but it took long and I think I overcooked the dough a bit and it got slightly tough but no crisp.
Another issue I’m having is my pepperoni doesn’t stick to the cheese is there some sort of coating on it that prevents sticking? (Walmart brand)
My pizza last weekend tasted better with pre shredded cheese surprisingly lmfao 🤣
I’m thinking of using bread flour to see if that helps? Any tips yall ?
by xclozure