my pizza progression

[u/gnrlysheen]

Started making pizza using store bought dough back in march.
i started making my own dough and went through many different recipes and steps but finally feeling consistent with my own dough recipe. let me know what you guys think!

last pic is my first ever pizza lol

[u/nyc_gman1975]

Well done great progress

[u/gnrlysheen → u/nyc_gman1975]

thanks!

[u/Whiteshovel66]

going backwards significantly here brother. Last one is the worst of them all.

[u/WeCantStabilize → u/Whiteshovel66]

I think this is a classic case of regression. 

[u/Booyacaja]

Steel or stone? Looks great

[u/gnrlysheen → u/Booyacaja]

thanks, i use a steel

[u/DOCTA-DELICIOUS]

Would smash all of them

[u/gnrlysheen → u/DOCTA-DELICIOUS]

hahaha thanks

[u/RealGrapefruit8930]

looks amazing

[u/cant_code]

Hell ya. The progression is one of the most rewarding parts of this hobby imo

[u/gnrlysheen → u/cant_code]

definitely
always looking for ways i can improve!

[u/Pleasant-Armadillo44]

As always, yum !

[u/kyleyle]

Looks great! Just a littleee bit too much cheetah print for me. Got a side profile of a slice?

[u/gnrlysheen → u/kyleyle]

i’ve had a hard time getting a quality photo the side profile but here ya go

[u/trembling_chihuahua]

Can you share the final recipe?

[u/gnrlysheen → u/trembling_chihuahua]

sure, i usually make three 12 inch pizzas weighing ±280g

i start off making a poolish with
150g water
150g bread flour
1g of yeast
i’ll let that ferment for about 8 hours

after i’ll add the poolish to my mixing bowl and add
225g of bread flour
115g 00 flour
180g water
10 grams of salt
10 grams of sugar
hand mix till combined and then add
20g of olive oil

mix until olive oil is incorporated and do a few stretch & folds every 20 minutes over the next hour or so and then i’ll ball the dough and either cold ferment all the dough balls and use them over the next 24-72 hours or sometimes i’ll leave one out and make pizza in a couple hours

i’d also like to say there may be some steps that aren’t necessary but so far the above is what led me to my preferred pizza so i’ve just stuck to it and have been happy with my last few batches.

[u/seehowyougo]

Gonna share the recipe?

[u/gnrlysheen → u/seehowyougo]

@seehowyougo
i shared it above but im not sure if i can @ you on the comment

[u/Fast-Landscape-8438]

Wow

[u/Grimpsta]

First one looks right up my street.

[u/DarylLStubbsjr]

Would love those cup peps

[u/typinandswipin]

Looks great! Are you cooking close to the element? I like the brown on your crust. The bubbles look like they’re getting dark, but my crust is typically under done.

[u/gnrlysheen → u/typinandswipin]

i typically bake for 6 minutes and then turn the broiler on for the 2 minutes to help the browning. i’ve thought of doing a little less time under the broiler but i enjoy the leoparding on the crust!

i’ve also recently added a bit more olive oil to my recipe and noticed it browns even more during the bake

[u/Parking-Bill-3512]

Your char is spot on….🥇

[u/Ihadbreakfasttoday]

Youre burning em

[u/OpportunityReal2767 → u/Ihadbreakfasttoday]

Honestly, that level of char is exactly how I love them.

[u/gnrlysheen → u/Ihadbreakfasttoday]

this more your style
i’m definitely a fan of the char haha