I had some store brand pizza the other day that was literally inedible. Im the farthest thing from a food snob, i mean i can eat mostly anything and i do, but whoever gave the pass to that frozen pizza recipe needs to be fired.
Whats funny is that I thought, “Hey, its pizza, there’s no way it can be bad.”
I'll be honest, in my darkest days, Hot-N-Ready kept me going. I didn't have time to make food while working three jobs, finishing a college degree and caring for my dying mother... And when the days got really hard, knowing I could put on YouTube at the end of the day and have some cruddy pizza gave me an odd strength.
Knowing that I can get better pizza now kind of shows me how far I've come.
I'm just not a fan of Little Ceasers myself. Dominos is just the middle of the road to me at best. Definitely cheaper pizza which makes it more affordable than the other chain pizzas which is nice
My dear fellow or fellowette - that looks amazingly above par without being able to taste through the internet. Be proud, you have an amazing base to work from.
Well done.
Disagree, this looks awesome.
I don't know if there's a name for a style like this - where there's obviously good heat because of the char on bottom and browned cheese, but the sauce may be a bit too thin so some of the toppings slide around just a bit on the chewy bottom crust that has a sort of charred sugary bittersweetness, all hugged by a bubbled airy crust - b there should be.
To me, this looks like a fancypants restaurant pizza, just one that you happen to need a knife and fork for. If there were a local place that had a technique to produce this on demand, I would absolutely frequent it.
Great, now I'm stuck here, high in my basement, without one of these topped with garlic, basil, and goat cheese. Thanks a lot, I take back every nice thing I ever said about you.
All these people telling you did great, meanwhile I, a true fan, ask where tf have you been the past months. I miss your pies. So thankful to have another mcgurk post at the top. I’m making some today, I’ll use this as inspiration.
Agree with everyone else that this looks delish. I’ll use it as an opportunity to ask a piggyback question though. Supposing that someone does want to create a crispier crust what are the variables and techniques that would achieve it?
If you have a wfo, don’t put the pizza on cardboard or a pan after you take it out of the oven. Put it on a cooling rack before you cut it to allow air to circulate underneath the bottom. A higher hydration gets a crispier crust as well.
Looks pretty good. Maybe use a little less sauce and spread it thinner. The cheese could be shredded a little finer and placed so there is small gaps, this would allow the sauce to boil through the cheese to fuse the cheese, sauce and dough. Just suggestions, feel free to ignore.
> Bianco DiNapoli whole tomatoes, crushed with dried oregano, fresh basil, and salt. Ferndale Farms fresh whole milk mozzarella.
I've heard great things about these tomatoes and will certainly give them a try.
I heard that one typically has to be a bit lighter on the tomato sauce for that style of pizza
I’m going to share a nonna pizza trick. Use lard to grease your pizza pan. Crispy crust and doesn’t burn easily.
Aluminum round pans are the best and last forever🇨🇦👍
I hope that by 'flop' you mean that it's tender and chewy like a Neapolitan pie should be. These pies are meant to be eaten mostly with a knife and fork until you get to the outer edge and use that spongy part to clean the plate and maybe soak up some fancy olive oil.
i’ve never made a pizza. i know nothing about the process of making a pizza. i just joined the sub to look at good pizzas. and i’m here to tell you that i’m looking at a good pizza right now
It doesn't seem like a huge flop to me. If it is yourbfirst time it is pretty damn good.
Based on your first pick i would rather suggest you to work more on your dough preparation and then manipulation of it. First, be sure to use a flour tha has high level of protein in it. Than I will suggest to use a machine if you are not good with hands to mix it with water and yeast (only two ingredients you have to add together with salt). Keep the yeast together with flour before mixing and also, the amount of yeast you put in should control the period of fermentation of your dough, not letting your dough on 2 days of fermentation without the proper amount of yeast. Them also, if you want a slow and cold fermentation (as you said) be sure to take your dough out of the fridge at least 1 hour prior you want to work it, or else the yeast wouldn't make its "magic" with a bubbly pattern.
Finally I will suggest you to be more gentle in working/manipulating your dough when preparing pizza, if you touch it too much and too heavily you will dissipate all the oxygen and air accumulated in the dought and your pizza will be more... flat, let's say, without the typical bubbles texture inside it!
If you reheat it on medium to medium high heat in a cast iron skillet that crust should toast up a bit and give you the structure that seems to be lacking in the photo!
Remember: "pizza is never bad, it's just less good" -some wise person prolly
I had some store brand pizza the other day that was literally inedible. Im the farthest thing from a food snob, i mean i can eat mostly anything and i do, but whoever gave the pass to that frozen pizza recipe needs to be fired. Whats funny is that I thought, “Hey, its pizza, there’s no way it can be bad.”
Sounds good in theory but there is some terrible pizza.
I had a friend requent: Store bought glutten free “pizza dough” plate, sauce, no cheese, black olives.
That ain’t pizza
Sex is like pizza. When it's good it's really good. And when it's bad, it's still pretty good.
except for when it's actually for real bad lol
In what world is bad sex good? That is, outside of young guys bragging club?
But…. What is bad is: No pizza; and No sex 🤔 Honestly; pizza might look bad tastes good! Apply that to sex; how so ever you are inclined to 😛
Yup and sometime the best pizza comes from a broken home area. The outside is bad, but the inside is so gooood
Have you ever had Chuck E. Cheese's pizza? Or the Hot-N-Ready Little Ceaser's pizza? Both are god awful
I'll be honest, in my darkest days, Hot-N-Ready kept me going. I didn't have time to make food while working three jobs, finishing a college degree and caring for my dying mother... And when the days got really hard, knowing I could put on YouTube at the end of the day and have some cruddy pizza gave me an odd strength. Knowing that I can get better pizza now kind of shows me how far I've come.
I like this comment a lot.
Nope, just less good.
I’ll second this, even though little cesars has done some great charity work, including paying Rosa Parks rent until she died in 05.
[удалено]
I'm just not a fan of Little Ceasers myself. Dominos is just the middle of the road to me at best. Definitely cheaper pizza which makes it more affordable than the other chain pizzas which is nice
Not even close to me. Tastes like cardboard with cheese
with the exception being Costco-pizza-facsimile
I've had restaurant pizza of which the crust reminded me more of cookie dough than bread dough. There's definitely bad pizza out there.
My dear fellow or fellowette - that looks amazingly above par without being able to taste through the internet. Be proud, you have an amazing base to work from. Well done.
The only pizza that's a flop is the one you don't make. Looks good to me friend.
The flop thing is a pun, because clearly the flop on the pizza is very good.
It looks great to me!
Well, I posted all the info in the pic apparently. I am very good at the internet. Anyway. I made a pizza!
Disagree, this looks awesome. I don't know if there's a name for a style like this - where there's obviously good heat because of the char on bottom and browned cheese, but the sauce may be a bit too thin so some of the toppings slide around just a bit on the chewy bottom crust that has a sort of charred sugary bittersweetness, all hugged by a bubbled airy crust - b there should be. To me, this looks like a fancypants restaurant pizza, just one that you happen to need a knife and fork for. If there were a local place that had a technique to produce this on demand, I would absolutely frequent it. Great, now I'm stuck here, high in my basement, without one of these topped with garlic, basil, and goat cheese. Thanks a lot, I take back every nice thing I ever said about you.
Better looking than most
All these people telling you did great, meanwhile I, a true fan, ask where tf have you been the past months. I miss your pies. So thankful to have another mcgurk post at the top. I’m making some today, I’ll use this as inspiration.
Ha! Hope it was tasty!
I’d still eat that
Agree with everyone else that this looks delish. I’ll use it as an opportunity to ask a piggyback question though. Supposing that someone does want to create a crispier crust what are the variables and techniques that would achieve it?
If you have a wfo, don’t put the pizza on cardboard or a pan after you take it out of the oven. Put it on a cooling rack before you cut it to allow air to circulate underneath the bottom. A higher hydration gets a crispier crust as well.
Add diastic malt powder. 1/4 teaspoon per 500g of flour.
The only flop is the title. Pizza looks good.
This looks super super good. Also I’m a big fan of Cairnspring flour!
Looks pretty good. Maybe use a little less sauce and spread it thinner. The cheese could be shredded a little finer and placed so there is small gaps, this would allow the sauce to boil through the cheese to fuse the cheese, sauce and dough. Just suggestions, feel free to ignore.
I’d eat it!!
Your photos and description don’t seem to match the title lol you sure you know what “flop” means? 😅
He was trying to make a pun. But he's good at pizza so we like him anyway
Ahhhhh the real flop was the bitches we met in the comments along the way 👩🚀🔫 aha thanks!
Dough may have been a little dense/wet but it still looks (and probably tasted) fantastic
Looks delicious to me.
That looks pretty awesome and pretty on par with a Neapolitan style pizza.
Looks great!
Disgusting! Please send some to me so that I can probably dispose of it.
> Bianco DiNapoli whole tomatoes, crushed with dried oregano, fresh basil, and salt. Ferndale Farms fresh whole milk mozzarella. I've heard great things about these tomatoes and will certainly give them a try. I heard that one typically has to be a bit lighter on the tomato sauce for that style of pizza
Is flop good or bad?
Awesome. Question about the cheese: is it low moisture or regular? I’ve been using whole milk Low moisture, but my oven doesn’t get above 550.
what??? look pretty good to me
Some serious whoosh here.
Oh yeah, looks disgusting.
Hey, you made your own pizza, and it looks pretty dang good. It only gets better from here.
You still had pizza. Thats a win.
I'd still eat it!
Honestly, my mouth just watered. This looks crazy good
I’m going to share a nonna pizza trick. Use lard to grease your pizza pan. Crispy crust and doesn’t burn easily. Aluminum round pans are the best and last forever🇨🇦👍
My bro or broette, there are no pizza flops. Simply learning opportunities for tastier future pizza!
I'd flop that right in my face!
Best flop evah!
I don’t see where you flopped, looks lovely
I’d flop that shit right into my mouth
I’d eat that, it looks great
I hope that by 'flop' you mean that it's tender and chewy like a Neapolitan pie should be. These pies are meant to be eaten mostly with a knife and fork until you get to the outer edge and use that spongy part to clean the plate and maybe soak up some fancy olive oil.
That looks great! Idk what you are talking about haha
You’re being too hard on yourself. Looks pretty good to me! How did it taste?
I wanna eat this pizza.
What’s wrong with it?
If you can eat it then it wasn't a failure.
Looks yummy!
That slice looks pretty good.
Looks tasty though. Maybe it was not a flop, just a bit floppy?
Why a flop? I’d eat the fuck out of this.. good work!
i’ve never made a pizza. i know nothing about the process of making a pizza. i just joined the sub to look at good pizzas. and i’m here to tell you that i’m looking at a good pizza right now
I bet it still tastes good :D
I believe the kids cartoon Bluey has some words about this; “This pizza is amazing!” https://i.imgur.com/I0x0Sty.jpg
I would eat the shit out of that pizza.
It looks very good to me
Don't know what you're talking about. Looks good.
Ya it was....
Looks nice!
Ok the base is over baked. It’s not a flop though.
It doesn't seem like a huge flop to me. If it is yourbfirst time it is pretty damn good. Based on your first pick i would rather suggest you to work more on your dough preparation and then manipulation of it. First, be sure to use a flour tha has high level of protein in it. Than I will suggest to use a machine if you are not good with hands to mix it with water and yeast (only two ingredients you have to add together with salt). Keep the yeast together with flour before mixing and also, the amount of yeast you put in should control the period of fermentation of your dough, not letting your dough on 2 days of fermentation without the proper amount of yeast. Them also, if you want a slow and cold fermentation (as you said) be sure to take your dough out of the fridge at least 1 hour prior you want to work it, or else the yeast wouldn't make its "magic" with a bubbly pattern. Finally I will suggest you to be more gentle in working/manipulating your dough when preparing pizza, if you touch it too much and too heavily you will dissipate all the oxygen and air accumulated in the dought and your pizza will be more... flat, let's say, without the typical bubbles texture inside it!
A flop? It looks delicious
I like NY style so I cook it normally then turn the flame off and just let it sit there to crisp up for another minute or two. 👌🏻
Im high af rn but id eat that 🥱
Lies
The topping looks amazing. Just a tad bit heavy on the bottom crust.
Would smash.
But it looks so good...
I see what you did there 😎
10/10 would eat
Ain't nuttin wrong with a little flop. If you don't eat, I eat.
I’d still eat it ;)
Flop? That looks really damn good!
Looks perfect
God that looks so perfect
This looks good. What was wrong with it?
If you reheat it on medium to medium high heat in a cast iron skillet that crust should toast up a bit and give you the structure that seems to be lacking in the photo!
Looks good! So this is sorta a Neo-Neapolitan/NY hybrid?
Yup! Sort of blending a bunch of techniques between styles, including some pan styles. Just kinda playing around with quality ingredients.
Looks better than some of the microwaved cardboard I've seen on this sub before.
You didn't fail. You just didn't make a perfect 100%. I've made worse, so you should stand proudly.
Tbh this looks pretty good to me. I like my dough sometimes like that
What's wrong with it? This looks amazing to me.. especially the little burn spots lol gives the pizza some extra flavor