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It looks so good. This is a very big compliment, it comes from a Domino’s pizza enjoyer.
My last Domino’s order was an hour late, the boxes were soaked through with grease, and the receipt was on top of the cheese of one of the pizzas. Domino’s never even responded to my calls or emails to try to make it better, so they are on a Never Again list. I’ll still be talking about that order when my preserved brain is on its deathbed in 2359.
I’ve had good Domino’s before, though, I think I just live near a shit store. If you live next to a good one then I’ll happily take the compliment!
Yeah sometimes dominoes is a hit or miss
Several years ago they realized their pizza was garbage, and they flipped and started properly seasoning things. It was pretty good, then they realized that was expensive and started cutting back and it’s returned to its old, bland, ways.
But for a brief, shining moment, Domino’s was eatable.
That just means your bar is really low. How’s that a compliment?
A compliment can come from anyone,it really does look great. The “big compliment” is just a joke.
Did you make the cheese yourself?
Not this time, also didn’t grow the wheat or tomatoes :(
Making the cheese is easy though, and the texture and flavor are sssoooo much better. Too much whey gets squeezed out in packaged mozzarellas.
I’ve made paneer before for Indian dishes but never thought to make mozzarella. I’ll look into it! It seemed like some pretty great mozzarella from what little I know, but I might as well try my hand at making my own.
You can milk anything with nipples.
…You doing anything tonight?
Did you part-cook the pizza? I’ve made a few pizzas in my home oven and one thing that really helped was part-cooking the dough without topings for a few minutes, adding the toppings and putting the pizza back on the stone in the oven. It helped a lot with color and making sure the dough was cooked fully. Yours looks great though, I bet it was tasty!
I didn’t have any problems with that this time, but I also don’t think I did the dough right. It didn’t rise as much as I was expecting so it turned out more like a thin crust, which was still really good. But if I get the dough right next time maybe I’ll try parbaking it. Thanks for the idea and comment!
Pizza ovens can get up to 1000F, which is where pizza should be baked. If you’re doing this in your oven, you gotta get that thing up as high as possible. I use a nerdchef cast iron “stone” in my oven, and the thing says to preheat at 500F for 45 minutes. Your dough may have been fine but maybe your stone or oven wasn’t ready to “light a fire under its ass”. Good luck!
Thanks, dipshit! I used to a stone with a layer of parchment paper because I already messed up the other side and didn’t feel like buying a new stone. Kept it nice and tidy. But yeah, I preheated for 45 minutes at 500, too.
How’d the sauce come out?
The sauce was my favorite part! We wrapped some bread slices around the leftover mozzarella and dipped them, it was great. It was really easy, too, just puree an entire can of tomatoes, roast some garlic in oil, then move the puree in with the garlic once it’s golden. Add basil, sugar, and a little salt, and just let it reduce down to about 3/4 of a cup.
That looks delicious!
Saaave me a slice!
Holy snap OP that looks fucking DELICIOUS!
I’m mad jealous of your skills!
Thank you! I just made sure to get all the right ingredients and follow instructions, I’m sure you could do it, too!
This looks perfect 🤤
Thank you!!!
How was the pizza base? I sometimes get a soggy base when I make pizza. Did you use a pizza stone?
It turned out great! Just a packet of yeast, 1.25 cups of flour, .75 cups of water, and some salt. Kneaded for 8 minutes, left to rise for an hour, and that’s it!
A pizza stone can definitely help. You might also prebake the crust for a few minutes before adding sauce+toppings, it can help with soggy bottoms.
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It looks fab well done! Was this the first ever pizza you made? If so even more massive props!
Thank you! I’ve made a couple of quick ones but always some kind of a pan pizza in a Pyrex. I do make baguettes semi regularly and I used to deliver pizzas, maybe the exposure helped?
