Amazing! What’s the topping on the 2nd last pizza pic?
F1RST_WORLD_PROBLEMS
Those are quite good. I’m rarely impressed here, but you deserve kudos my friend. I managed a Neopolitan restaurant for five years, and personally cooked around 50-100K pizzas by my estimation. I don’t think I could possibly create pizza that good at home, and I know how to do it. Your rolling technique is solid. Your dough was practically perfect, maybe a little over proofed, but that’s impossible to master, it’s literally affected by the weather. I like the golden color, you’re definitely not using too much (or the wrong type of) flour to roll the dough, which almost everyone does. They biggest thing I see that could be improved is turn speed. The gas home ovens have awkward openings. I would elevate the oven to at least elbow height (if possible) to get a better view and more natural cooking angle. I would also try to roll the peel with my hand so that the pizza sits up at an angle and turns a bit like a wheel when the downward side is dragged across the cooking surface. I haven’t seen you cook personally, but I find that almost everyone posting in this sub struggles with this.
Again, congrats! You are one of the best I’ve seen! Please feel free to ask questions, or tell me to fuck off with my opinions, or whatever.
Gozney_Newbie
Teach me your Kodak skills. Your the Ansell Adam’s of pizza photography.
juancruzme
It looks awesome dude! I´m new in this world of napolitean pizza. That leopard spots on the crust, how do you get it? Its the oven? Or something in the dough
9 Comments
Looks amazing! God I’m drooling already
Awesome pizza and great photo!
Flour 968 grams (56% Polselli vivace // 44% Polselli classica)
Water 600 grams (62%)
fresh yeast 1,5 gram
salt 29 grams
evo 25 grams
​
Bulk: 15 min RT
Balls: 2h RT, 45h CT, 3h RT
RT – 24 celsius
CR – 4 celsius
Art
Sexy F#$$%#g Photo Shoot !! You Slut.
Amazing! What’s the topping on the 2nd last pizza pic?
Those are quite good. I’m rarely impressed here, but you deserve kudos my friend. I managed a Neopolitan restaurant for five years, and personally cooked around 50-100K pizzas by my estimation. I don’t think I could possibly create pizza that good at home, and I know how to do it. Your rolling technique is solid. Your dough was practically perfect, maybe a little over proofed, but that’s impossible to master, it’s literally affected by the weather. I like the golden color, you’re definitely not using too much (or the wrong type of) flour to roll the dough, which almost everyone does. They biggest thing I see that could be improved is turn speed. The gas home ovens have awkward openings. I would elevate the oven to at least elbow height (if possible) to get a better view and more natural cooking angle. I would also try to roll the peel with my hand so that the pizza sits up at an angle and turns a bit like a wheel when the downward side is dragged across the cooking surface. I haven’t seen you cook personally, but I find that almost everyone posting in this sub struggles with this.
Again, congrats! You are one of the best I’ve seen! Please feel free to ask questions, or tell me to fuck off with my opinions, or whatever.
Teach me your Kodak skills. Your the Ansell Adam’s of pizza photography.
It looks awesome dude! I´m new in this world of napolitean pizza. That leopard spots on the crust, how do you get it? Its the oven? Or something in the dough