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Author Topic: Grade my pizza  (Read 447 times)

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Offline positanopepe

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Grade my pizza
« on: March 28, 2017, 07:47:56 AM »
63%
48 hr cold ferment
low moisture, whole milk mozz

Offline invertedisdead

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Re: Grade my pizza
« Reply #1 on: March 28, 2017, 09:40:30 AM »
I would try more sauce and probably more cheese. Try saucing closer to the rim and/or pressing out a smaller rim.

Offline vtsteve

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Re: Grade my pizza
« Reply #2 on: March 28, 2017, 09:53:39 AM »
I'd give it a solid 5 -- you're halfway there!

What's the diameter?

It looks like the cheese moved away from the 7 o'clock area, so it's probably thicker compared to the upper right. Leave the center a little thicker when pressing out, and edge stretch only to finish opening (the center will thin out evenly as the diameter expands)
In grams we trust.

Offline positanopepe

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Re: Grade my pizza
« Reply #3 on: March 28, 2017, 10:17:56 AM »
Thanks for the tips!  It's a 14" diameter.  It does need a more uniform look!  I will try again tonight! :)

Offline Hermit

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Re: Grade my pizza
« Reply #4 on: March 28, 2017, 12:18:16 PM »
Thanks for the tips!  It's a 14" diameter.  It does need a more uniform look!  I will try again tonight! :)

When it comes to pizza, I always enjoy trying again =)  Nice effort, and I agree with @invertedisdead the crust can actually hold a fair amount of toppings.  I made a 16" pie last night with 8oz of sauce and 9.5oz of cheese plus full coverage pepperoni and some peppers.  No floppy tips when folded!

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Offline jsaras

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Re: Grade my pizza
« Reply #5 on: March 28, 2017, 04:49:21 PM »
Was your cheese part skim and/or pre-shredded? Also, undercarriage and crumb shots are essential to properly evaluate a pizza from afar.
Things have never been more like today than they are right now.

Offline hodgey1

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Re: Grade my pizza
« Reply #6 on: March 28, 2017, 08:01:30 PM »
Grade my pizza

B+  ;D

I agree with the suggestions.
« Last Edit: March 28, 2017, 08:10:55 PM by hodgey1 »

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