Looking great but could maybe use a bit more top heat?
What oven do you have? Looking forward to bake some pizza in the coming week.
Yeah, I think they turn out a bit better if you bake em for 90-120 seconds with no cheese and then do another 90-120 seconds with the cheese. With the fresh mozzarella you can’t keep it in there much longer or the cheese will lose all it’s whey. With these I just did the standard 2.5 minutes and at that point you’re really pushing that fresh moz as far as it will go.
It’d be nice if I had a pizza oven that went up another 200°.
Looks amazing. Did you use a pizza oven, stone, or cast iron? (Or other)
I personally like to use a cast iron, then I leave the pizza to cool on the cast iron so that I get a nice, crunchy crust.
I use an electric pizza oven with a stone. It’s great because it can cook a pizza in 2.5 minutes.
Pepperoni, Margarita, and... Garlic mushroom? Spinach ricotta?
The bottom 2 are a bbq chicken pizza and a white pizza with pesto, sun dried tomatoes, and olive oil.
Nice
Mmm
Did you not use a rolling pin? Because the edges aren’t flat.
Friendly community for pizza lovers and creators of all levels. Share your creations, recipes or questions!
Logo by catalyststuff on Freepik (https://www.freepik.com/free-vector/flying-slice-pizza-cartoon-vector-illustration-fast-food-concept-isolated-vector-flat-cartoon-style_10336107.htm)
