Definitely got better results doing the Ragusea method of cooking on the stove top until the bottem is browning and then putting it under a high broiler for 4 minutes. Bottem was crispy, but Top was too over done. The med mostiure pearl mozz I used was a little too messy. Definitely need to work on my dough stretch.
I think I am gonna get the best results I can with the dough I have. Now that I some what now what I'm doing I can fix the mistakes made originally.
Probably will be a while before the next attempt. I shouldn't eat pizza everyday and I'm supposed to be on a diet.
If you are trying to make a pan pizza you should check out the recipe from J Kenji Lopez Alt at Serious Eats:
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
I’d eat the hell out of that pizza tbh, nice work!
I’ve found a pizza recipe that’s pretty damn foolproof, it’s turned out fantastic every time. The only thing is, it requires a nonstick cake pan (9x13 by default).
Apparently detroit-style pizza is a thing and it’s good as fuck
Oh man I've made his pizza recipe 6 times in the past week, no lie
You've gotta make the dough bigger, make it fill up the whole pan!
I used Violife vegan mozz, it's great
Yeah, my dough was too sticky and I could only stretch it so much without it sticking to itself or opening a whole. Dough game needs more work.
Yeah I added more flour until it was able to be handled and that worked fine, I stretch it out on the counter than fit it in the pan for that 30 min rise, the pizzas have been great
Couple of tips. For a round pizza make sure the ball is really round before pressing it down and such with your fingers, once you get a fat disc shape you can lightly pull and let gravity do the work. If you brush the crust with a little bit of olive oil before doing the top you can get a nice golden brown crust. If you use the gentle hand stretching technique for the pizze you also get an edge that’s thicker than the middle which helps the sauce dispersion stay in the middle
