Quote:
Originally Posted by i dunno
wow that looks like it came from a pizzeria.
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It did.
used to own a pizza shop.
Quote:
Originally Posted by P1et
Did you make the dough yourself? If so, impressive getting your pizza to be perfectly round like that! When I make my own pizzas (and my own dough), I always struggle with getting the dough in the right shape.
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No, our dough recipe is too hard to replicate on that small of a scale. A 50# batch of dough would only require a tablespoon or so of salt. But that 50# batch of dough made like 70 dough balls. So splitting up such an already small quantity of ingredient was unsuccessful for us. There were other small batch recipes out there but i never liked the way they taste. The local grocery store sells dough balls and they must use a recipe very similar to ours as it tastes nearly identical.
However, they do suck at rolling dough balls. They use a machine and that allows lots of air bubbles to stay in the dough ball. We rolled them by hand and rarely every had air bubbles. The less bubbles the more uniform the dough stretches. When it's uniform you can slap it out and spin the dough to make it perfect. When it's got bubbles you have to stretch out the thick parts and stay away from the thin parts. Every now and then they get it right and our guest are always impressed when the dough goes flying. The pie pictured took me about 10 minutes to get it stretched out to look like that. In the pizza shop, with property rolled dough balls, that pie would take about 45 seconds to slap out properly. Wife thinks i hate making pizza because i sit there 10 min cussing the grocery store bakery for making shitty dough balls. haha