Honestly it looks good I’d just bake it for another 2-3 minutes. The thin spots on bottom aren’t too bad and with more practice you’ll nail it.
That_Other_Person
Add some sugar to the dough if it doesn’t have any for a little quicker browning. 1% should be enough. Oil for tenderness too if you’re not adding any. 2% oil makes a big difference.
TimpanogosSlim
It’s undercooked.
If you’re using 00 flour, add a bit of sugar to the mix. The only reason to use 00 is if you are baking at temperatures above about 750f, because other flours usually have malt or enzymes added to enhance browning. At about 750f, ‘enhanced browning’ turns into acrid bitter char.
DrunkFatMan
My 2 cents – You could add some sugar, honey or diastatic malt powder to the mix to help with browning. Also, I try to make sure my dough is as warm as possible before stretching. Makes it a pain to stretch sometimes, but will get some good rise and browning.
bigfoot1312
I was raised to not criticize others’ pizzas. But if you want some friendly suggestions – MORE PEPPERONI
Every-Cook5084
Bake hotter and longer and use oil on crust before bake
Severe-Abroad-1992
Keep her in there a few more minutes then will be able to tell. Probably cause of my oven Mine takes like 4-5 min more than what everyone else says. But comes out great
7 Comments
Honestly it looks good I’d just bake it for another 2-3 minutes. The thin spots on bottom aren’t too bad and with more practice you’ll nail it.
Add some sugar to the dough if it doesn’t have any for a little quicker browning. 1% should be enough. Oil for tenderness too if you’re not adding any. 2% oil makes a big difference.
It’s undercooked.
If you’re using 00 flour, add a bit of sugar to the mix. The only reason to use 00 is if you are baking at temperatures above about 750f, because other flours usually have malt or enzymes added to enhance browning. At about 750f, ‘enhanced browning’ turns into acrid bitter char.
My 2 cents – You could add some sugar, honey or diastatic malt powder to the mix to help with browning. Also, I try to make sure my dough is as warm as possible before stretching. Makes it a pain to stretch sometimes, but will get some good rise and browning.
I was raised to not criticize others’ pizzas. But if you want some friendly suggestions – MORE PEPPERONI
Bake hotter and longer and use oil on crust before bake
Keep her in there a few more minutes then will be able to tell. Probably cause of my oven Mine takes like 4-5 min more than what everyone else says. But comes out great