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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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.
Looks great! A dangerous skill has been obtained :D
Definitely going to be doing it again and trying different things. The recipe made two 12" pizzas, which I made both tonight. Next time, I'll definitely freeze the other dough ball and only make one.. it was plenty for my partner and me with a fresh salad on the side!
I don’t believe for a second this is someone’s first pizza.
I don't know how to prove it, but it truly is. I was so pleased with it I actually cried.
I don't know how to prove it
Except maybe to share my first bread project six months ago, this monstrosity
I would love to say my first time making pizza dough looked that good, but no, the stuff I make still looks worse than that...
Thank you, you are too kind!
Das a good lookin' pizza 🤤
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!
Very nice!
NICE! How did the undercarriage look?
This one was the perfect colour I think, the second one I made was a little bit more pale and I wish I had left it in for another minute or so.
There was also an awkward fold or two because I didn't do the best job shaping it.
Lastly, the outside edges were close to perfect I think, but closer to the middle it was a little bit greasier than I'd like, making it a touch soggy. I will be using every so slightly less olive oil in every step along the way next time.
You only get better with practice, and what a great thing to practice! You get to eat all the "mistakes"!
Please keep on posting your progress!
Now I need to build a pizza oven, I want to practice too!
This was also just on a 12" pan. We actually do have a pizza stone that we've used in the past for frozen pizzas and ready-to-bake crusts. However, I didn't want to invest in a pizza peel just yet, so the pan was a low risk, low invest option to try the first time since we already had it lol.
Smart and peels are far from cheap for the occasional pizza I agree. I say the system you are using is working and most if not nearly all pizza joints use pans or pans w/ the grates. If it works it works!
That looks amazing. I hope you’re proud of yourself!
What’s your next pizza toppings going to be?