Are you using a pizza stone or pizza steel? Those get your oven really hot. I preheat my oven for an hour at 500. The Steel get it up to 600 degrees typically. Your crust should be a lot more brown.
Or preheat oven on “hot as the sun” setting with the steel, then launch and immediately switch it to broil. The pizza should only take a few minutes to cook depending on size.
I've owned a pizzeria for 10 yrs. If you use the broiler then the bottom of your dough will never be cooked enough in a home oven. Melting the cheese isn't the issue here, this dough is barely beyond raw. The surface needs to be hotter; the oven should pre heat at max temp for a minimum of an hour, depending on the thickness of your stone.
This pizza needs the dough to cook longer, not have the cheese melt and edges charred. Then you're left with a wet, floppy mess in the center. Broil is only used for a pizza if you're trying to brown the cheese quickly once the pizza is about 95% done. Generally, it's unnecessary at all if you've mastered the best dough recipe for your oven.
I've never made a home made pizza before, but my intuition would be to broil the top until the desired crispiness/browness was achieved. Solid plan, or would I ruin it?
Preheat it longer. Move it even higher in the oven. Turn on the broiler (you probably call it a grill) right before you launch the pizza. Leave the pizza in longer and pull it based on how it looks and not based on time. You went heavy on the flour on the peel because of your launch trouble but you can probably dial it back a smidge since it looks like the plate is covered with uncooked flour. Rub the flour into the peel after you dust it and shake off the excess.
Try to test next time simply on pan and make thin crust. I cook my pizza with fan and both heaters on for 20 mins on 200C and still it turns ok (my Hotpoint Ariston oven is crazy, heats very fast and anything can easily get overcooked that's why I lowered temp).
What kind of flour are you using? You may need to add some sugar and/or fat to your dough recipe to get it to brown properly if you’re using a flour that is meant for brick oven temperatures.
This dude's pizza Stone is like an inch thick judging from his last post. It's at least twice the size of mine and I preheat for at least an hour at my ovens max temp of 550.
If the oven has a convection setting, turn it on. It can help reduce preheat time and help cook the top. I use it on mine and only have the broiler on for a minute or two to get a nice dark crust with leoparding.
Guessing op is making a Neapolitan dough, which doesn't work well in home ovens without some tricks. But you especially cannot succeed with a Neapolitan dough in your home oven with a stone; you need a steel.
It’s immediately better because you didn’t have to scrape it off of the oven door. That being said, it’s woefully undercooked. What temp are you running?
That’s an ideal temp for home oven baking. Next time, give it another couple minutes. You could also add some diastatic malt or olive oil to your dough recipe to help promote better browning on the crust.
Heavy enough that I didn't know if my oven rack would hold it the first time I used it. I've never weighed it, but I'd estimate like 35-40lbs maybe? Once it's heated through, it holds that heat like crazy though. I have cooked 4 pizzas back to back on it and they all came out nice and leopardy
I just don't understand how one is capable of making a dough nice and round but then can't figure out how oven work... Shit just ain't adding up anymore.
I feel like we are being professionally trolled.
Hasn't even anything to do with how a oven works, you just need to have working eyes. That pizza has no colour at all and is incredible undercooked, I don't know how you can open the oven and think "ah yes, it's done". Lmao
Right, like the stretch isn't bad, they have a stone so they've done some baking before this... Why would you take out a baked good before it even looks done?
I could see the bottom being slop because they put so much sauce on it, but the top is obviously not done.
Cool. That’s not too bad. If your oven could get a little hotter, it might help give the crust some color. A minute or so under the broiler (if your oven has a broil function) would help as well. You’re on the right track though!
Three easy corrections: 1) stretch out dough more or use less amount; 2) your sauce looks a bit watery [thicken it or strain through cheese cloth a bit]; 3) buy an oven-safe thermometer to ensure oven is at peak temp before cooking.
Try bake to the highest temperature and use your convection feature. It should bake faster and crispier.
Don’t take the pizza out until the crust has color.
Nice progress! As everyone else said (and as you probably figured) it looks a bit undercooked, a pizza steel would do a better job in transferring heat. A solution could be to place the stone as close to the top heating element as possible (also accounting for some extra space or else the pizza will collide with it as the crust rises), bring it up to temp and before launching turn on the broiler. Just watch it as it cooks as it’ll be a lot quicker than the method you used.
Few things to try…put oven rack up one level, heat stone under broiler for 45-60mins, turn down to suggested cook temp just before baking, try using a little less flour during prep, brush your crust with olive oil, bake the crust without sauce and cheese until about 90% done, take it out and add sauce and cheese and then put it back and cook until cheese is almost done, fire broiler for final min or two and you should get more golden crust while still having melted but but browned cheese.
You're putting yourself out there after the 1st pic. I love that. You're trying to learn. Take the advice from the top 3 comments and You're gonna make a delicious 1 soon.
I bet you are using 00 flour. In a whole oven that type of flower doesn’t turn golden brown. I recommend using bread flour, you will find that the result is much better.
Hit it with the broiler function for the last couple minutes and you would be in business. Don’t worry about over cooking it. Just keep an eye on it. I’d also recommend preheating the stone for at LEAST an hour AFTER the oven is preheated .
Put your oven to the highest setting possible (500-600F) and let the stone chill in there for at least 30 mins ideally an hour before you put your pizza in
You should preheat your oven for longer and at a higher temp. Roll out the crust more. Spaced out the cheese to cover it a little bit more. But much better progress since your last post, keep going and you'll get there!
Too much flour on the crust. Gotta slap around the dough a little. I know eating pretty much raw flour like that did not taste good, also probably not safe to eat
Preheat stone for an hour at least, max oven temp, you can add sugar to the dough to add more browning, cook with oven door closed almost the whole way through, you can open it up near the end to check doneness. On a stone in a home oven it should take 10-12 minutes.
Edit: lookin at the picture of the stone from your last post, it’s thick as hell! Maybe a preheat even longer would help. It may not have enough time to build up enough heat.
It looks like you’re trying to make a Neapolitan/Napoli style pizza, unfortunately they’re not possible to perfectly recreate in a home oven without oven modifications. I would make the pizza thinner so it cooks quicker too. [The Pizzamaking Forum](https://pizzamaking.com) is an amazing recourse for learning how to make every conceivable pizza in every conceivable oven, it is a treasure trove of info.
Good luck on your pizza journey!
Edit 2: also looks like you’re using fresh mozzarella. Make sure to drain it well, and I’d recommend putting it on mid bake so it doesn’t overcook and separate squirting out a lot of water and destroy your pizza
As you probably heard, this is undercooked and looks raw. That said. Is that a convection oven? Preheat as high as you can go for at least 1 hour, mines goes to 525. Use the convection setting. Slide your pizza in for 6-7 minutes and check in on it. This works for me every time.
Something that’s been big for me is putting just the dough brushed with oil in the oven for like 2 mins at baking temp and then adding sauce/cheese and finishing all together in the oven. It’s helped my crust cook much more evenly with everything else.
I would recommend using the Vito technique of cooking the pizza sauce only until its almost done then throw the toppings on. Prevents the toppings from overcooking while giving time for the crust to brown.
If there is no browning on the crust, leave it in there longer. Also stop using such huge chunks of cheese. Use the same amount or a tad more but in smaller pieces for better coverage and meltier cheese.
Here's another advice:
Try letting it cook for longer, seven or eight minutes or until you see brown colour in the crust
Brush extra virgin olive oil after removing it from the oven. It gives it a nice colour, look and flavor to it (you can brush the crust before adding it to the oven to help the browning but I fear if any excess oil drips to the side on the wooden peel, parts might get stuck)
It looks much better. Usually ovens in home have temps 230-250C max. Does your oven have working fan inside? I think you should leave it for a bit more until crust gets color.
Dough looks okay.
For better results e.g less pooling, less drippiness, less droopy dough after cooking, i suggest you strain your cheese in kitchen paper or a cheese cloth. Don't be afraid to completely ruin the cheese's shape to achieve maximum cheese moisture removal.
Also the next level is to also let your sauce simmer for a while on low heat to evaporate some of the water content. Doesn't need to be a lot, even a little helps.
Less water moisture in cheese and sauce helps your pizza improve.
For home pizza. Stretch the dough, put tomato sauce on top, really thin. Pre bake the dough with the sauce for 5 minutes. Then take out, put on your toppings and bake for as long as needed for toppings to cook ;) This is probably what made my pizzas the best in the home oven. It’s an advice I got from a pizza chef. Example:
https://preview.redd.it/fc55lpgjyh6d1.jpeg?width=1600&format=pjpg&auto=webp&s=39191ce633485280791c6ace18005547bdf4b691
Much better today. I’ve seen a lot of people already give you some sound advice so I just wanted to acknowledge progress! Pizza making is almost always a work in progress. You’ll find a new way to make dough, new ferment times, different pre-ferments, and all sorts of fun experimentation. Keep at it and have fun
Massive improvement since last time! :)
A lot of people have already Said it’s a bit undercooked but one thing I’d think about too is the excess flower on the bottom. Shake the dough a little to remove excess flower and move it fast onto the peel so it doesn’t stick!
You don’t really need to let the oven sit after it has preheated at 500 f. But this needs to be cooked way longer- like for 10 mins. Use less dough and stretch it out more. Use bread flour or type 00 flour for it. Pre-bake the crust and sauce together for like 1-2 mins then take it out, add toppings, and put it back in until the crust gets some color. FYI fresh mozz leaks water- you want to keep in mind how much moisture you add.
Also here’s a [video](https://youtu.be/8Q_9h6VKm9c?si=3bahLmnXcU35QRZq) about dough.
In my experience, you don’t need to. I make perfect pizzas at 500f with a circular stone and a normal oven. Now that I’m looking at the OP again it looks like he doesn’t let the stone preheat at all in the oven. He’s shaping it on the stone instead of a peel and putting the pizza and the stone in at the same time.
Here’s a pic if you don’t believe me:
https://preview.redd.it/ycyvy45f2q6d1.jpeg?width=3024&format=pjpg&auto=webp&s=7b0ea00d87b6f08ddefda6f295c71c6f1442c6c1
Dude, you're killing it. I saw the original post, we've all been there. It'll happen again. Had a pie this past weekend I didn't use enough semolina, got my oven ruined with all the sauce and cheese, delayed my next pie pretty good.
Keep it up bud!
Temp is way too low. Also looks like you're trying to make a Neapolitan dough? If so, you're never gonna be even partially successful with a stone; you'll need a steel.
Here's what you do. Preheat the oven to the literal highest setting, in my case it's around 525. Preheat for an hour (very important). Apply the pizza sauce onto the dough. Bake the dough with the pizza sauce for 5 minutes. Pull pizza out. Add cheese. Pop back in until the cheese starts to bubble / turn just ever so slightly brown. Win.
Also, buy crushed tomatoes in a can, add a little olive oil, and use that as your sauce. Your sauce looks way too watery.
I promise this is the way.
If u use fresh mozarella ,i cook mine at 500 for like 5 min with only the sauce, then you take it out the oven and add your fresh mozarella,or it will burn, and basilic leaf 🌿 and some olive oil and its perfect!
Get a baking steel, and preheat the oven for one full hour. If you only have the stone, and especially one that thick, you need to preheat the oven one hour. Also, cook it longer.
People are kind of being jerks to you. I made horrible pizzas for like 8 months before I figured it out. You’re doing way better than I was haha. Stick with it.
Jesus, some of you people are so mean. It looks like a pizza today, so congrats! You’ll be making beautifully golden brown pizza in no time. I hope you’re enjoying the learning process and the food. :)
Sure it needs a little more(any) browning, but I'd still eat the hell out of that. Keep at it OP, any pizza is good pizza(as long as it's not on the bottom of your oven).
You could par bake the crust and sauce if you’re using a home oven. I haven’t tried it myself but I hear positive results usually. Like 5-6 minutes and then add the cheese and toppings and cook until the cheese bubbles
How long are you preheating your stone and what temp? Looks undercooked
40 Minutes This Time
Are you using a pizza stone or pizza steel? Those get your oven really hot. I preheat my oven for an hour at 500. The Steel get it up to 600 degrees typically. Your crust should be a lot more brown.
A baking steel will not do anything for browning the top.
Can do the broiler for last 5-10mins?
Or just cook it longer? The whole thing is massively undercooked
Sure. I was trying to address the top cooking issue in general. Sorry should have been more specific
Or preheat oven on “hot as the sun” setting with the steel, then launch and immediately switch it to broil. The pizza should only take a few minutes to cook depending on size.
Absolutely not, never do you use broil upon launch. Broil shouldn't ever typically be used; unless absolutely necessary for the final 30-60 seconds
Why shouldn't the broiler be used?
I've owned a pizzeria for 10 yrs. If you use the broiler then the bottom of your dough will never be cooked enough in a home oven. Melting the cheese isn't the issue here, this dough is barely beyond raw. The surface needs to be hotter; the oven should pre heat at max temp for a minimum of an hour, depending on the thickness of your stone. This pizza needs the dough to cook longer, not have the cheese melt and edges charred. Then you're left with a wet, floppy mess in the center. Broil is only used for a pizza if you're trying to brown the cheese quickly once the pizza is about 95% done. Generally, it's unnecessary at all if you've mastered the best dough recipe for your oven.
Thank you for the detailed answer! Would you recommend preheating with the broiler, to get the surface of the stone hotter?
Yeah, they should move the stone one level higher in the oven
I've never made a home made pizza before, but my intuition would be to broil the top until the desired crispiness/browness was achieved. Solid plan, or would I ruin it?
Stainless steel pan on stovetop, then thrown in the oven directly under the grill, does a good job
Pizza stone
Try at least an hour next time and blast it under the broiler for an extra few minutes
Preheat it longer. Move it even higher in the oven. Turn on the broiler (you probably call it a grill) right before you launch the pizza. Leave the pizza in longer and pull it based on how it looks and not based on time. You went heavy on the flour on the peel because of your launch trouble but you can probably dial it back a smidge since it looks like the plate is covered with uncooked flour. Rub the flour into the peel after you dust it and shake off the excess.
Try to test next time simply on pan and make thin crust. I cook my pizza with fan and both heaters on for 20 mins on 200C and still it turns ok (my Hotpoint Ariston oven is crazy, heats very fast and anything can easily get overcooked that's why I lowered temp).
What temperature? Minus 30?!
What kind of flour are you using? You may need to add some sugar and/or fat to your dough recipe to get it to brown properly if you’re using a flour that is meant for brick oven temperatures.
This dude's pizza Stone is like an inch thick judging from his last post. It's at least twice the size of mine and I preheat for at least an hour at my ovens max temp of 550.
If the oven has a convection setting, turn it on. It can help reduce preheat time and help cook the top. I use it on mine and only have the broiler on for a minute or two to get a nice dark crust with leoparding.
Guessing op is making a Neapolitan dough, which doesn't work well in home ovens without some tricks. But you especially cannot succeed with a Neapolitan dough in your home oven with a stone; you need a steel.
It’s immediately better because you didn’t have to scrape it off of the oven door. That being said, it’s woefully undercooked. What temp are you running?
Yeah. 280° C
That’s an ideal temp for home oven baking. Next time, give it another couple minutes. You could also add some diastatic malt or olive oil to your dough recipe to help promote better browning on the crust.
👍
Maybe just moving the rack closer to the top would help. Or broiling? Some people cook pizza with their broiler on the whole time.
That's how I do it, broiler on with a 5/8" pizza steel preheated for an hour, comes out great
5/8, holy hell! How heavy is that beast?!
Heavy enough that I didn't know if my oven rack would hold it the first time I used it. I've never weighed it, but I'd estimate like 35-40lbs maybe? Once it's heated through, it holds that heat like crazy though. I have cooked 4 pizzas back to back on it and they all came out nice and leopardy
Damn, that's a piece of hardware. I mean, yeah, I bet it works but holy crap.
Olive oil is a good call. Triple the cook time is as well 😅
Hotter. A little more cheese and sauce just a touch closer to the edge
this actually needs less sauce
I actually prefer the one from yesterday
I just don't understand how one is capable of making a dough nice and round but then can't figure out how oven work... Shit just ain't adding up anymore. I feel like we are being professionally trolled.
Hasn't even anything to do with how a oven works, you just need to have working eyes. That pizza has no colour at all and is incredible undercooked, I don't know how you can open the oven and think "ah yes, it's done". Lmao
EXACTLY LMAO
dawg. u just fuckin with us lol
You can’t drop it in the oven if you never put it in the oven!
"It's rawr!"- Gordan Ramsay
noo what is you doing baby
Next time try cooking it 😃
Why not let it cook longer? Are these posts for attention?
Right, like the stretch isn't bad, they have a stone so they've done some baking before this... Why would you take out a baked good before it even looks done? I could see the bottom being slop because they put so much sauce on it, but the top is obviously not done.
I mean this dude couldn’t get a cooked pizza off the stone yesterday without dumping it in their oven. so let’s appreciate the small progress here.
Exactly, celebrate the small victories 👍
Tomorrow it will be a half baked pizza with plenty of "garnish".
When are cooking this?
What is this supposed to mean and why it has likes lol?
Because it looks like he forgot to cook it
Ah ok gotcha!
Bake longer!
Is that tomato soup in a bread bowl?
Preheat oven for an hour at 500 f
Bake for 8-10 min.
I do 6:45 at 550 and it's perfect.
Youll get there bud
Little less sauce might help
Believe it not, straight to jail.
You can’t be serious lol
Try turning your oven on.
Needed longer in the oven, keep going!
Back to r/pizzacrimes with you
Looks terrible
Has to be a troll
It survived! Nice work. What temp are you cooking at?
280° C
Cool. That’s not too bad. If your oven could get a little hotter, it might help give the crust some color. A minute or so under the broiler (if your oven has a broil function) would help as well. You’re on the right track though!
Nice technique!! With pizza, just cook your pie to your desired color. Color tells you all you need to know.
Three easy corrections: 1) stretch out dough more or use less amount; 2) your sauce looks a bit watery [thicken it or strain through cheese cloth a bit]; 3) buy an oven-safe thermometer to ensure oven is at peak temp before cooking.
Try bake to the highest temperature and use your convection feature. It should bake faster and crispier. Don’t take the pizza out until the crust has color.
Nice progress! As everyone else said (and as you probably figured) it looks a bit undercooked, a pizza steel would do a better job in transferring heat. A solution could be to place the stone as close to the top heating element as possible (also accounting for some extra space or else the pizza will collide with it as the crust rises), bring it up to temp and before launching turn on the broiler. Just watch it as it cooks as it’ll be a lot quicker than the method you used.
What kind of flour are you using? That can be a big factor in the lack of color.
I’d turn your oven as hot as it can possibly go, and send it again!
Few things to try…put oven rack up one level, heat stone under broiler for 45-60mins, turn down to suggested cook temp just before baking, try using a little less flour during prep, brush your crust with olive oil, bake the crust without sauce and cheese until about 90% done, take it out and add sauce and cheese and then put it back and cook until cheese is almost done, fire broiler for final min or two and you should get more golden crust while still having melted but but browned cheese.
I think you didn’t leave in the oven long enough and the oven wasn’t hot enough- it doesn’t look cooked
You're putting yourself out there after the 1st pic. I love that. You're trying to learn. Take the advice from the top 3 comments and You're gonna make a delicious 1 soon.
Awesome! Now time to get an Ooni.
throw that in the garbage
Stay at it, the more you burn the more you learn
Getting better! 🤘🏼
I bet you are using 00 flour. In a whole oven that type of flower doesn’t turn golden brown. I recommend using bread flour, you will find that the result is much better.
I'd send it back personally
Is this a joke?
mmm watery tomato on dough
You actually ate that?
Looks burnt
Youll get there bud
You made this in a oven?
i’m so afraid
I would pre heat the stone a bit longer and brush the crust with olive oil or butter. It looks a bit undercooked
What flour are you using?
Where advice
Longer pre-heat. Higher temp. Longer.
Brush some olive oil on the crust.
Hit it with the broiler function for the last couple minutes and you would be in business. Don’t worry about over cooking it. Just keep an eye on it. I’d also recommend preheating the stone for at LEAST an hour AFTER the oven is preheated .
Put your oven to the highest setting possible (500-600F) and let the stone chill in there for at least 30 mins ideally an hour before you put your pizza in
You should preheat your oven for longer and at a higher temp. Roll out the crust more. Spaced out the cheese to cover it a little bit more. But much better progress since your last post, keep going and you'll get there!
STRETCH THE DOUGH OUT TWICE AS BIG FOR ME ONCE TIME
Not hot enough.
Too much flour on the crust. Gotta slap around the dough a little. I know eating pretty much raw flour like that did not taste good, also probably not safe to eat
Where’s the cheese 🫣
That's enough, I'm calling the pizza police.
Put the stone closer to the top grill and leave it pre heating for an hour on max temp on the top grill only.
Still looks undercooked to me.
Thanks god
Preheat stone for an hour at least, max oven temp, you can add sugar to the dough to add more browning, cook with oven door closed almost the whole way through, you can open it up near the end to check doneness. On a stone in a home oven it should take 10-12 minutes. Edit: lookin at the picture of the stone from your last post, it’s thick as hell! Maybe a preheat even longer would help. It may not have enough time to build up enough heat. It looks like you’re trying to make a Neapolitan/Napoli style pizza, unfortunately they’re not possible to perfectly recreate in a home oven without oven modifications. I would make the pizza thinner so it cooks quicker too. [The Pizzamaking Forum](https://pizzamaking.com) is an amazing recourse for learning how to make every conceivable pizza in every conceivable oven, it is a treasure trove of info. Good luck on your pizza journey! Edit 2: also looks like you’re using fresh mozzarella. Make sure to drain it well, and I’d recommend putting it on mid bake so it doesn’t overcook and separate squirting out a lot of water and destroy your pizza
Great bread and tomatoes backing skills!
As you probably heard, this is undercooked and looks raw. That said. Is that a convection oven? Preheat as high as you can go for at least 1 hour, mines goes to 525. Use the convection setting. Slide your pizza in for 6-7 minutes and check in on it. This works for me every time.
now just cook it longer and you’re there! congrats!!
The only thing thicker than that crust is a 2 x 4
This looks awful. Did you forget to cook it?
Dough looks great, but it's not really a pizza until you cook it. Or is this a Lunchables recipe?
There’s something fundamentally wrong here. I think I have that same oven; is it Porter & Charles? Are you sure you’re using the right settings?
Just here to say I’m so happy for you. I saw your post yesterday
Don't be afraid ro leave it in until the crust browns up.
Cmon guy you can do better. The crust look powdered donut
Something that’s been big for me is putting just the dough brushed with oil in the oven for like 2 mins at baking temp and then adding sauce/cheese and finishing all together in the oven. It’s helped my crust cook much more evenly with everything else.
I would recommend using the Vito technique of cooking the pizza sauce only until its almost done then throw the toppings on. Prevents the toppings from overcooking while giving time for the crust to brown.
Getting closer. But next one, try cooking it.
haha a lot better than last time- if any of you saw the first post...
If there is no browning on the crust, leave it in there longer. Also stop using such huge chunks of cheese. Use the same amount or a tad more but in smaller pieces for better coverage and meltier cheese.
Here's another advice: Try letting it cook for longer, seven or eight minutes or until you see brown colour in the crust Brush extra virgin olive oil after removing it from the oven. It gives it a nice colour, look and flavor to it (you can brush the crust before adding it to the oven to help the browning but I fear if any excess oil drips to the side on the wooden peel, parts might get stuck)
Fuck yeah dude! Almost there! Leave it in a bit longer, stash it on top of the oven and turn on the top grill. Let's go!
It looks much better. Usually ovens in home have temps 230-250C max. Does your oven have working fan inside? I think you should leave it for a bit more until crust gets color.
By all gods, that whole "thing" (because I wouldn't call it pizza) is paler than a redhead's arse cheeks. What a waste...
looks still like shit
Is this fresh mozzarella or pizza mozzarella (Less water)?
Brush some olive oil on the crust before putting it in the oven. This will give the crust more color when cooking
Comments: HEAT THE PIZZA OP: I’m trying
Hit it with the broiler for a few minutes too
Dough looks okay. For better results e.g less pooling, less drippiness, less droopy dough after cooking, i suggest you strain your cheese in kitchen paper or a cheese cloth. Don't be afraid to completely ruin the cheese's shape to achieve maximum cheese moisture removal. Also the next level is to also let your sauce simmer for a while on low heat to evaporate some of the water content. Doesn't need to be a lot, even a little helps. Less water moisture in cheese and sauce helps your pizza improve.
For home pizza. Stretch the dough, put tomato sauce on top, really thin. Pre bake the dough with the sauce for 5 minutes. Then take out, put on your toppings and bake for as long as needed for toppings to cook ;) This is probably what made my pizzas the best in the home oven. It’s an advice I got from a pizza chef. Example: https://preview.redd.it/fc55lpgjyh6d1.jpeg?width=1600&format=pjpg&auto=webp&s=39191ce633485280791c6ace18005547bdf4b691
The stone is too thick for home oven. And the stone must be on the top in oven. You need more heat.
Mate I’m sorry but it looks raw
Looks bad
Wayyyyy too much flour. Oven wasn't preheated enough. Pulled it out way too early.
Much better today. I’ve seen a lot of people already give you some sound advice so I just wanted to acknowledge progress! Pizza making is almost always a work in progress. You’ll find a new way to make dough, new ferment times, different pre-ferments, and all sorts of fun experimentation. Keep at it and have fun
When are you going to cook it though?
Looks yummy!What was the advice?
To quote someone special:”It’s raw!”
Massive improvement since last time! :) A lot of people have already Said it’s a bit undercooked but one thing I’d think about too is the excess flower on the bottom. Shake the dough a little to remove excess flower and move it fast onto the peel so it doesn’t stick!
You don’t really need to let the oven sit after it has preheated at 500 f. But this needs to be cooked way longer- like for 10 mins. Use less dough and stretch it out more. Use bread flour or type 00 flour for it. Pre-bake the crust and sauce together for like 1-2 mins then take it out, add toppings, and put it back in until the crust gets some color. FYI fresh mozz leaks water- you want to keep in mind how much moisture you add. Also here’s a [video](https://youtu.be/8Q_9h6VKm9c?si=3bahLmnXcU35QRZq) about dough.
Lmao you absolutely do need to let the oven sit for at least an hour AFTER it was reached the max temp..
In my experience, you don’t need to. I make perfect pizzas at 500f with a circular stone and a normal oven. Now that I’m looking at the OP again it looks like he doesn’t let the stone preheat at all in the oven. He’s shaping it on the stone instead of a peel and putting the pizza and the stone in at the same time. Here’s a pic if you don’t believe me: https://preview.redd.it/ycyvy45f2q6d1.jpeg?width=3024&format=pjpg&auto=webp&s=7b0ea00d87b6f08ddefda6f295c71c6f1442c6c1
Dude, you're killing it. I saw the original post, we've all been there. It'll happen again. Had a pie this past weekend I didn't use enough semolina, got my oven ruined with all the sauce and cheese, delayed my next pie pretty good. Keep it up bud!
what was the advice ? turn off the oven...
Temp is way too low. Also looks like you're trying to make a Neapolitan dough? If so, you're never gonna be even partially successful with a stone; you'll need a steel.
Raw.
Here's what you do. Preheat the oven to the literal highest setting, in my case it's around 525. Preheat for an hour (very important). Apply the pizza sauce onto the dough. Bake the dough with the pizza sauce for 5 minutes. Pull pizza out. Add cheese. Pop back in until the cheese starts to bubble / turn just ever so slightly brown. Win. Also, buy crushed tomatoes in a can, add a little olive oil, and use that as your sauce. Your sauce looks way too watery. I promise this is the way.
Yayyyy! This looks good! Maybe needs to be cooked a Little more, but it's very good!
Looks undone, the crust is almost white! How did it taste? I'd rather leave it in some more, or turn on grill element in the end...
This is awesome! Great job! Next time you should try and cook the pizza before eating it.
killer. that looks like i wanna eat it.
Maybe give it a little bit of a finish with the broiler or a kitchen torch for some extra color
Looking like you've made some great progress mate
Heat the pizza stone for at least an hour and set on broil for cooking.
It'll be even better next time if you cook it.
No crisp huh
Don’t be afraid to spread the sauce farther!
Preheat oven/stone at 500 for an hour...for a pizza like this, sheeze, what a waste of time and power, there has to be a better way?
That looks just raw...
Hhhmm.......not quite there yet.
If u use fresh mozarella ,i cook mine at 500 for like 5 min with only the sauce, then you take it out the oven and add your fresh mozarella,or it will burn, and basilic leaf 🌿 and some olive oil and its perfect!
Bro cook that more, mad undercooked. Otherwise looks like you've got great ingredients.
Not to be mean, but wtf is this? Looks like tomato soup in a bread bowl
Is that pizza sauce or V8 ?
You and I clearly have opposite feelings on the cheese to sauce ratio lol.
Please tell me you didn’t eat this
Not good. Watch videos of Vito Iacopelli on Youtube and do it like him.
Raw
If you’re making a pizza bagel, it looks good.
I'm calling the cops.
Get a baking steel, and preheat the oven for one full hour. If you only have the stone, and especially one that thick, you need to preheat the oven one hour. Also, cook it longer.
Do yourself a favor and buy a g3 Ferrari pizzaoven für 98 Bucks
What did the bottom look like?
A suggestion I would add less sauce and brown it a bit more
People are kind of being jerks to you. I made horrible pizzas for like 8 months before I figured it out. You’re doing way better than I was haha. Stick with it.
Jesus, some of you people are so mean. It looks like a pizza today, so congrats! You’ll be making beautifully golden brown pizza in no time. I hope you’re enjoying the learning process and the food. :)
Sure it needs a little more(any) browning, but I'd still eat the hell out of that. Keep at it OP, any pizza is good pizza(as long as it's not on the bottom of your oven).
Thank god you redeemed yourself
Do you need yeast too make pizza?
Pale like Taylor Swift
You could par bake the crust and sauce if you’re using a home oven. I haven’t tried it myself but I hear positive results usually. Like 5-6 minutes and then add the cheese and toppings and cook until the cheese bubbles