Yeah, I think they turn out a bit better if you bake em for 90-120 seconds with no cheese and then do another 90-120 seconds with the cheese. With the fresh mozzarella you can’t keep it in there much longer or the cheese will lose all it’s whey. With these I just did the standard 2.5 minutes and at that point you’re really pushing that fresh moz as far as it will go.
It’d be nice if I had a pizza oven that went up another 200°.
8 Comments
refurbishedrefurbisher@lemmy.sdf.org · 6 pts · 2y
Looks amazing. Did you use a pizza oven, stone, or cast iron? (Or other)
I personally like to use a cast iron, then I leave the pizza to cool on the cast iron so that I get a nice, crunchy crust.
SailorMoss@sh.itjust.works · 5 pts · 2y
I use an electric pizza oven with a stone. It’s great because it can cook a pizza in 2.5 minutes.
Tolookah@discuss.tchncs.de · 5 pts · 2y
Pepperoni, Margarita, and... Garlic mushroom? Spinach ricotta?
SailorMoss@sh.itjust.works · 6 pts · 2y
The bottom 2 are a bbq chicken pizza and a white pizza with pesto, sun dried tomatoes, and olive oil.
Tolookah@discuss.tchncs.de · 4 pts · 2y
Nice
AchtungDrempels@lemmy.world · 2 pts · 2y
SailorMoss@sh.itjust.works · 2 pts · 2y
Yeah, I think they turn out a bit better if you bake em for 90-120 seconds with no cheese and then do another 90-120 seconds with the cheese. With the fresh mozzarella you can’t keep it in there much longer or the cheese will lose all it’s whey. With these I just did the standard 2.5 minutes and at that point you’re really pushing that fresh moz as far as it will go.
It’d be nice if I had a pizza oven that went up another 200°.
brbposting@sh.itjust.works · 0 pts · 2y
Mmm
Did you not use a rolling pin? Because the edges aren’t flat.
SailorMoss@sh.itjust.works · 3 pts · 2y
No, I stretched them out by hand. These are my attempt at Neapolitan Style Pizzas.