That looks really good. I like the melt of the cheese and the crumb.
Thank you, thank you, thank you. It's posts like these that encourage me and give me motivation for making pizza.
I agree that your pizza looks good. Can you tell me the size of the screen/pizza? Also, was the bottom of the crust on the light or white side? If so, sometime you might want to try using the combination of screen and stone. I believe I previously referred you to a post that describes how to do this.
The screens are exactly 35.5 cm (13.97 in), and the pizzas are also about the same size. The first pizza I made on the screen was somewhat light on the bottom, but as I said in my earlier post, this was because I used a generous amount of flour on the bottom... because I was afraid the dough would stick to the screen (due to horror-stories I've read online).
BTW, I am not using a stone... because the stone I ordered was way too small for the pizzas I make. Perhaps I'll get a steel plate or a bigger stone in the future. Right now I'm extremely satisfied with these screens.
The first one in Reply #32 looks a lot better than your first screen pizza. The second one, too, probably, but to a lesser degree. Looks kinda like maybe you gave the dough a little more time in the fridge than normal.
I just happened to look at your original post. These all look way better than your pizza in the original post. And the pizza in the original post didn't look bad; it just didn't look anything like a NY style pizza. More like something from Pizza Hut. These look much more like NY style.
Exactly! My previous pizzas really tasted great, but they were indeed sort of "Pizza Hut" style, just the way you described them! On the other hand, today's pizzas were really really close to NY-style... which is what my goal was in the first place.
In fact, as far as I'm concerned they were
NY-style, but of course lower quality NY-style... because of 1.) not enough heat, 2.) no stone/steel plate, and 3.) no high-gluten flour. Either way these were the best pies I've ever made, and I thank this forum, and everyone who contributes to it, and everyone who answered my questions.I'm definitely NOT a newbie anymore.