I make a da mushrooma ricotta shit I meant feta I had to change it :AyyyyyOC-big:
Y'all see that around the edges? Yeah, that's all me, I do a big circle with my roller and it makes it looks so dank + fluffy
some of these other motherfuckers don't even use the roller and give me fucking pizzas that puff up all over, rookie ass shit
Looks good, only one question. Where's the Dominoes garlic "butter" crust sauce?
We've been talkin and Jesus fucking hell, that's your dough? Topping and stuff wise it looks nice though it's a bit overcooked. I've never worked with frozen dough aside from our gluten free ones. That dough is gonna limit your quality no matter what tho.
Also instead of using the roller poke at it a bunch with your fingers, you do wanna leave some air pockets so it expands a bit but not so much you get giant bubbles. Pretend you're playing super fast piano on everyone except for the outer rim where you only handle the bigger bubbles, that gives a nice airy crust without it going out of control.
Edit: dunno how or if this works with frozen dough. Is the dough thawed later and then used or cooked from frozen? If you can do any stretching try that.
Topping and stuff wise it looks nice though it’s a bit overcooked
Yeah it cooks a lot quicker apparently, probably because of the greatly reduced moisture content with no pizza sauce
Is the dough thawed later and then used or cooked from frozen
Oh no it's not cooked frozen lol it's not that bad. My understanding is it's just pre rolled and then frozen before proofing, I take it out and spray them down with sunflower oil (i'm pretty sure that's what's in the aerosol cans we use) to stop them from drying out, stack them up 3 at a time on a baking sheet and then put them on a covered speed rail for about 3 hours before putting it back in the cooler. I think it's technically good to cook with after that 3 hours if I remember what it said on the box right, but there's a lot of variability in texture and consistency depending on how long it's been proofing. I kinda hate it when they've been proofing too long, if i'm not careful they stretch so much just pulling them from the wax paper that they're stretched beyond the rim of the crisper
P.s. this pizza was stretched maybe like 3-4 inches in diameter? Most of my pizzas are stretched a little more than that but the silver crispers are smaller. I usually use the larger ones, but I want to keep those for cheese/pepperoni because I keep leftovers for the next day and the larger crispers are rimmed and can stack against each other without touching the pizzas, these silver ones are basically flat
Anyway I figured i'll use the silver ones for the specialty pizzas since I make fewer and, tbh, I really thought this was a more aesthetically pleasing result, it's a little thick but fluffy and perfectly crisp
So your pizzas are only 3-4 inch?
Ricotta pizza will cook way faster than marinara by a good amount. I don't know what a crisper is or why silver one is better we work in very different pizza places.
Edit: but for real, do the finger thing. A roller gets all the air out and you don't want that. You need those pockets.
So your pizzas are only 3-4 inch?
No i mean it was stretched 3-4 inches greater than its initial diameter
I don’t know what a crisper
The metal thing what the pizzas on, they usually have holes on the bottom for air flow and stuff
we work in very different pizza places
I make a da buffet pizza :deeper-sadness:
If I don't roll it the air pockets literally puff up so much the pizza touches the rack above in the oven also I hate the bubbles when I'm eating it they're just gross hollow crust
You would feel like Charlie in the Chocolate factory at my work. State of the art 620 degree Woodstone propane cranking madness oven, everything from scratch, the whole crew is chill af, if anything I'm the biggest hardass and that's solely regarding organization and quality cause that's my job. We're making gnocchi and aranchini and a dope wild mushroom canneloni every dang day. We have pizzas that are pears poached in red wine and cloves with shallots and goat cheese for toppings, Masada chicken with a cucumber salsa and all kinds of cool shit.
I miss having summers off more than general job satisfaction but I also pull a wage now that there's no way I could get from there.
As far as bubbles, just try one this way, you get rid of the big bubbles but you keep the teeny tiny ones and those tiny ones should give a little poof without expanding that much.
As far as bubbles, just try one this way, you get rid of the big bubbles but you keep the teeny tiny ones and those tiny ones should give a little poof without expanding that much.
I think the condition of our doughs is just fundamentally different, like, you seem to be talking about visible bubbles in the proofed dough that you're working with your hands, but for me the dough is basically just uniform, no visible bubbles, but if I don't roll the shit out of it there will be random bubbles puffing up while it cooks and they're just not good. If the dough proofs longer it gets very fluffy and there are like visible bubbles but it's more like tiny, uniform, all over
I also pull a wage now that there’s no way I could get from there.
I'm starting to think I won't get very good raises at this place, when I got hired the director claimed I was getting $1 over the usual rate, but it's only $14. Still good I guess for where I live but a very good friend I work with is their vegan chef and she's only making $15/hr :agony-deep:
That size of a place, probably not. I also have over a decade of experience. I pull $20 and about $300 in in tips. Still paid summer vacation is not something to take lightly. I used that time to hitchhike around and be a punk rocker and miss having it.
This looks delicious! Perfect amount of crispy cheese, mmmm
Tbh it needs to be cheesier but I think doing a ricotta cream sauce instead of just brushing the crust with oil like @ galaxybrain is suggesting will work out waaaay better
