10/10 will do again.
Followed Sally's recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
this post was submitted on 30 Aug 2026
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Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Looks amazing! You sure this was your first time?
First time with pizza dough, yes! I was actually really worried that I thinned out one section near the edge too much as it was getting damn near see-through. I performed some emergency transplant operations to try and shore that part up, and was actually pretty pleased with the outcome as it was janky as all hell lol. You really wouldn't be able to see the spot in question in this pic, as it was on the underside, but after a through mouth inspection I can report it did work out alright!
I also was really, really surprised at how round I got it in the end because it did not start that way. I was really struggling to get the shape for a while. Weirdly, the second one I baked I had a much easier time with the shape (as I had more practice by that point, of course) but it didn't get quite as much rise in the oven. I'm wondering if it had more to do with the toppings, as it had quite a bit of ham and pineapple on that one.
It looks really good! I'm going to have to try it myself someday, still perfecting my regular loafs of bread!