Ok, I’ll bite…why is the one piece flipped upside down?
DragonfruitMiddle846
The tunneling in the crust suggests overproofing.
The flop can be helped with a pizza steel or pizza stone. The flop could also be caused by too much liquid in the sauce so you might want to reduce the amount of sauce you put on there or strain the sauce. You could also par bake the crust prior to applying the toppings.
Aesthetically speaking it’s a bit hit or miss because some of the crust is 4 in wide and others a lot smaller. Some of it has sauce up to where it should be but then there’s no cheese.
You might bake it on the very bottom rack and then finish it under the broiler to promote crispiness.
What is your dough’s hydration level? 60% is ideal. Bread flour will offer the best results in my opinion.
The cutting board is crooked but I know nothing about photography.
2 Comments
Ok, I’ll bite…why is the one piece flipped upside down?
The tunneling in the crust suggests overproofing.
The flop can be helped with a pizza steel or pizza stone. The flop could also be caused by too much liquid in the sauce so you might want to reduce the amount of sauce you put on there or strain the sauce. You could also par bake the crust prior to applying the toppings.
Aesthetically speaking it’s a bit hit or miss because some of the crust is 4 in wide and others a lot smaller. Some of it has sauce up to where it should be but then there’s no cheese.
You might bake it on the very bottom rack and then finish it under the broiler to promote crispiness.
What is your dough’s hydration level? 60% is ideal. Bread flour will offer the best results in my opinion.
The cutting board is crooked but I know nothing about photography.