Throw out some details of what you’re doing and we can try to help. You’ll get there.
Emcee_nobody
Keep at it! Look up some YT or Insta videos of people forming their dough. It’ll help I promise.
delicious_things
In addition to all of the advice you got about the fire and temperatures, etc., one thing that’s very common in pizza making (especially Neapolitan, but it would also work for this pizza) is “doming” your pizza to finish the top. Basically, you lift the pizza off the oven floor with your peel and up toward the flame at the top of the oven to finish and color the top.
Something worth trying.
(Side note: It looks like you might be using pre-shredded cheese. That’s never gonna melt properly. If you are, think about shredding your own. It takes seconds of work and makes a big difference.)
Th3Batman86
IMO any pizza is better than no pizza. 100% would eat. Keep it up.
4 Comments
Throw out some details of what you’re doing and we can try to help. You’ll get there.
Keep at it! Look up some YT or Insta videos of people forming their dough. It’ll help I promise.
In addition to all of the advice you got about the fire and temperatures, etc., one thing that’s very common in pizza making (especially Neapolitan, but it would also work for this pizza) is “doming” your pizza to finish the top. Basically, you lift the pizza off the oven floor with your peel and up toward the flame at the top of the oven to finish and color the top.
Something worth trying.
(Side note: It looks like you might be using pre-shredded cheese. That’s never gonna melt properly. If you are, think about shredding your own. It takes seconds of work and makes a big difference.)
IMO any pizza is better than no pizza. 100% would eat. Keep it up.