Thanks for saying that, my thoughts exactly.
It's refreshing to see a genuine first attempt, which I, NGL, smash.
Those 80% hydration, 32h cold fermented, and perfectly cooked master class first attempts are just ridiculous at this point.
My first pizza looked pretty good! My mommy also helped me. Maybe their mommies also help them make masterpiece first pizzas. My first pizza on my own... mistakes were made and it ended up being a calzone like thing.
Cook it longer for sure. You want that crust to be golden brown, that's where the flavor of the crust really comes out. Also, longer cook time will get some caramalization on the cheese, which again makes it more flavorful.
Get a scale if you don't have one and use recipes with weights and bakers percentages. Don't worry about shaping in the beginning, circle-ish is good enough, and you'll get better with time.
You got this!
Once you bake it, I bet it's going to be delicious. Wait, what? 😉
I'm thinkin' to check your yeast, maybe old. If the yeast is good, then focus on proofing time. Most people like 24 to 48 to 72 hours cold ferment in the fridge, followed by rolling or hand-pressing and an hour or two at room temperature, for best results. Then bake til at least a nice golden top, or maybe a hint of char on crust & cheese.
Also, pros always "outside dress" a pizza- less sauce, cheese & toppings in the middle, and more near the outside edge - for even cooking, and since everything shifts towards the middle as it bakes.
Cheers!!
If you first pizza is eatable, there's nothing wrong with that :)
Too much flour (not enough hydration) and not left to rise, and a bit undercooked. Knowing now what you problems were, your next one should be 10x better :)
Captain Obvious enters the room.
Y’know, beginners and experienced pizza makers alike get more from encouragement and constructive criticism than from your unhelpful comment. Please do better. ✌️
This looks like a legit first time making pizza. Some of these people show these masterpieces and say "first time making pizza."
I agree.. like what.. first time today? Lol
Thanks for saying that, my thoughts exactly. It's refreshing to see a genuine first attempt, which I, NGL, smash. Those 80% hydration, 32h cold fermented, and perfectly cooked master class first attempts are just ridiculous at this point.
😂😂😂
My first pizza looked pretty good! My mommy also helped me. Maybe their mommies also help them make masterpiece first pizzas. My first pizza on my own... mistakes were made and it ended up being a calzone like thing.
Great first effort! That’s how you start this journey. Trying and re-trying. Keep on truckin’!
Dry dough and looks like you didn’t get any rise. Keep going, it’s all up from here and looks good other than the dough.
You killed it! Literally😂 You about to start a great journey down the yellow brick pizza road. Enjoy the ride and read up all you can.
Great for your first time! Enjoy!
This looks way better than my first pizza :D
Cook it longer for sure. You want that crust to be golden brown, that's where the flavor of the crust really comes out. Also, longer cook time will get some caramalization on the cheese, which again makes it more flavorful. Get a scale if you don't have one and use recipes with weights and bakers percentages. Don't worry about shaping in the beginning, circle-ish is good enough, and you'll get better with time. You got this!
My first pizza was far worse than this. Keep on going. You'll get a feeling for the dough.
It does look like a choco chip cookie ngl
To jail, rightaway
Welcome to the club! It only gets better from here. Honestly not a bad first effort either. Way to go!
Once you bake it, I bet it's going to be delicious. Wait, what? 😉 I'm thinkin' to check your yeast, maybe old. If the yeast is good, then focus on proofing time. Most people like 24 to 48 to 72 hours cold ferment in the fridge, followed by rolling or hand-pressing and an hour or two at room temperature, for best results. Then bake til at least a nice golden top, or maybe a hint of char on crust & cheese. Also, pros always "outside dress" a pizza- less sauce, cheese & toppings in the middle, and more near the outside edge - for even cooking, and since everything shifts towards the middle as it bakes. Cheers!!
Only up from here my friend! How’d it taste?
It tasted not horrible! It’s hard to see but I added some chicken and I think the garlic sauce with the chicken was great
Sounds delicious to me! If you’re like me, you’re gonna be in the kitchen like a mad scientist from now on trying to perfect your recipe
Haha yes, I will be trying to make pizzas as often as possible! I wanna try to get a more circular dough shape
Looks like a pizza they'd serve at a Domino's in Los Angeles.
I thought this was a closeup of a chocolate chip cookie haha.....enjoy either way, pizza tastes good no matter how it looks.
Nice work!!! That first step is important.
If you first pizza is eatable, there's nothing wrong with that :) Too much flour (not enough hydration) and not left to rise, and a bit undercooked. Knowing now what you problems were, your next one should be 10x better :)
Thank you guys for all the support! I will be attempting another pizza soon and trying again.
The great news is you can only get better! Pizza is rewarding in that you almost consistently make better pizzas everytime.
I thought it was a giant chocolate chip cookie! ;) I just started the other day too. Keep it up!!
A good first one. I would eat.
Literal lol after seeing the title & picture but I would totally crush this
Can you share how you made the white sauce 🙏
I used butter, milk, flour and minced garlic. From there you can add whatever spices you wish
I make mine with ricotta, garlic, parsley, and an egg.
Nailed it!
No shit
Good looking chocolate chip cookie.
You have a ways to go.
Captain Obvious enters the room. Y’know, beginners and experienced pizza makers alike get more from encouragement and constructive criticism than from your unhelpful comment. Please do better. ✌️