I posted a couple of days ago, and with much feedback did a lot better this time. THANK YOU, FELLOW PIZZA ENTHUSIASTS!
Yes I know its not perfect, but if you saw my last one I didn't get it remotely round. I was using up my dough made with the first batch. I got it a much better shape this time, I used semolina flour, and the launch was much smoother. Temp 550 on convection bake. Will work on a better dough, and I guess more cheese.
by Kairiste
3 Comments
What are you using for cheese? Does not look good.
I hate to say this and I’m not trying to be mean spirited but I think your sauce may have turned on you. I think it’s gone bad. Does it have an acidic bitter taste?
As for too much salt and watery sauce just add more tomatoes/sauce from what you started with. Which is my next question what are you using for sauce?