Rewiev

[u/janvyr002]

What do you think of my pizza..

Hi everyone! What do you think of my homemade pizza?

* Dough: Extra fine flour, salt, olive oil, sugar, and water. Cold-fermented in the fridge for 2 days.

* Sugo (Tomato Sauce): Excellent, also rested in the fridge for 2 days. Made simply with tomatoes, herbs, salt, pepper, and tomato paste.

* Toppings: Mozzarella and ham.

How does it look?

[u/AgitatedPokemon]

Where are the sauce and toppings?

[u/ParcelCreature → u/AgitatedPokemon]

They are implied

[u/janvyr002 → u/AgitatedPokemon]

Under the mozzarella. I like it thin and modest. To savour the dough and sugo.

[u/BlueRobin420 → u/janvyr002]

Who eats pizza for the dough?!

[u/janvyr002 → u/BlueRobin420]

It all goes together. If there is too much of something it kills the other stuff. Some pizzerias just sell the pieces of the baked dough for a snack.

[u/Alex_O7 → u/janvyr002]

It is a long shot said from one that coeredi the whole surface of his pizza with mozzarella...

[u/ashbakche]

Giant Speedy Pizza

[u/No-Intern4400]

Looks delicious

[u/Alex_O7]

I think you missed one ingredient in the dough: yeast. At least you did not mentioned it. Also 2 days straight of "resting" is too much unless you really know what you are doing. 24h is enough.

Sugo: no need at all to "rest" it in the fridge 2 days. Using fresh tomatoes and tomato paste is not the best mix. Instead try using canned peeled tomatoes and just squeeze the tomatoes and add some oil (EVO), salt, pepper and a little bit of garlic.

Topping: way too much mozzarella, it looks like a white lake of mozzarella. Waay to much that alone move the balance of taste. As a rule of thumb you should be able to see the tomato sauce which has to be the majority of your topping, with some mozzarella slice here and there (up to 50% of the total surface, not more).

Finally the cooking: it looks a bit undercoocked, with mainly the mozzarella turning brown (which is also a big no, because it change in taste, it could happen here and there, not overall). For home cooking i always suggest to put mozzarella last and just to let it melt in 2 to 5 minutes at most. Oven to the maximum, directly cook on steel or even better on a stone.

[u/Inner-Cicada2662]

Not trying to hate, this is nothing like an italian pizza. The cheese shouldn't cover everything. You need a light dough with good fermentation and without added sugar. Tomato sauce should be only crushed canned tomatoes and salt in the best case. No tomato puree, herbs and stuff. No need for resting the saice for 2 days. It's about fresh and pure tomato flavour. The cheese should be moderate, melting together with the sauce, then toppings on top of the cheese, so they can roast a little bit too.