I used premade dough from Sprouts -this was the first and last time using store bought dough - tomato sauce - made with with sauteed garlic, olive oil salt, basil, oregano, and chili flakes - heirloom tomatoes, fresh mozzarella, ricotta, fresh basil. I finished it with fresh basil, olive oil, and fresh grated aged parmesan. Finally I brushed melted butter on the crust and sprinkled smokey garlic salt on the butter.

This was cooked on a pizza steel at 550 degrees for about 6-8 minutes, with the last minute or so under the broiler.

    • Transient PunkOP
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      44 months ago

      I cheated and used store bought dough. This was the first and last time…

      • @[email protected]
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        44 months ago

        Cool, it was amazing to see this, I just did a block party with two ooni style ovens, managed to push out 50 pies and yours for the most part takes the prize for perfection. Nice work 👍

        • Transient PunkOP
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          4 months ago

          Thank you for your kind words!

          This book has taught me everything I know about pizza making. I highly recommend it.

  • @[email protected]
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    34 months ago

    I used premade dough a couple times, and it seemed kind of gloppy.

    It takes time to make dough and roll it out, but it’s been worth it.

    Your pizza looks excellent, by the way…

  • @[email protected]
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    24 months ago

    Looks really nice, just a small correction: Margarita is a drink, the pizza is Margherita.

  • @[email protected]
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    14 months ago

    Damn that looks good. Is the broiler why you got such a brown dough or is that irrelevant? Mine is usually much paler but I don’t use the broiler. That 550 degrees is fahrenheit right?

    • Transient PunkOP
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      4 months ago

      The color is largely due to the butter I brush on the crust after it comes out of the oven.

      Next time I make pizza, I’ll take pictures before and after brushing the butter on

      • @[email protected]
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        14 months ago

        After it comes out the oven? Interesting. I tried brushing oil on before oven which helped a little but didn’t make a big difference.

    • Transient PunkOP
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      24 months ago

      Honestly, it was way too bready for my taste. When I make pizza I want a much thinner crust. I think the problem with the dough from the store is that it has way too much yeast