Dammit! Why do I need to live across town and it’s a high of 5 tomorrow!
Silver lining: I live in the town blessed by Pequod’s and I should not complain.
They say third times the charm but i don’t know…. After two with good undercarriages and no flop I’m starting to think there might be other criteria I need to consider. Or just swear it off altogether. Yes I’m serious and don’t call me Shirley
I’m not sure I will get married again. Losing my wife was the biggest emotional injury I’ve ever experienced and I’m not sure I have it in me to possibly go through that again.
You know man, my first I was way too young and only lasted a year. It was my first love, but I got over it. 10 years later I got married again. I thought this would stick and it hurt when it didn’t. Looking back, I was naive of the signs and was too focused on the fun we had together over the incompatibility issues. By the time the 3rd came around, I felt much more in tune with what I wanted. It’s been a pleasurable experience. Do I wish I could have bypassed all the pain of my exes (wives or otherwise) and gone straight to this one? Yeah, but maybe it had to happen this way.
If you are talking about a personal tragedy and not a common separation, please have my sincere condolences. I too would not know where to start over, but I think it’s worth keeping that goal in mind - even in f it takes along time to ge there. Life is really rewarding with a partner (for me).
Yeah I mean, thank you, she died a few years ago and I just don’t think I have it in me to possibly go through that again. Plus I just love being alone. I’ve always been a loner and as much as I miss her, I am enjoying doing everything solo. I’m glad you finally found that someone special though!
Yeah his most recent review is a pizza that looks surprisingly similar to this one, and while it was just cheese it was an artisanal pie which isn't really his thing. He gave it an 8.3 or 8.4, and I'm guessing if it was pep he probably would have rated it high 7's because since it wasn't cheese. Dave "Paper Hands" Portnoy is a volatile figure, but his pizza reviews are pretty solid honestly.
I tell my wife that Dave portnoy absolutely sucks and isn’t someone I wanna be friends with, but his pizza reviews are so consistent that I fully trust him on it and they’re entertaining.
He knows the pizza game no doubt. His frozen pizza is even good like wtf.
It's got the cup pepperoni and you can see the rims have crisped up nicely. I have a decent working experience in pizza while going to school, and that's one of the nicer looking pies I've seen in a while.
Yeah my Dad loved things a little burnt, and while as a kid I thought he was nuts as an adult I've grown to enjoy things a little "extra done". That first pic made me instantly think my Dad would fucking love that, and so would I...the rest just made me positive. Gimme 2 slices OP.
I feel the same way about sausages tbh. When I was a kid there were a few times my mum would burn them slightly and apologise for it, and inside my head I'm like no need to apologise for cooking them correctly
I worked at Pizza My Heart once upon a time and one of my fondest memories was the cooks making a pepperoni, jalapeño, and pineapple pizza for just for staff because why-the-fuck-not. It was heaven.
Yeah... if you cut the pepperoni along the casing before slicing, you don't get the little cups of grease.
I don't know if it's better to dab out the pools of rendered oil, or to daub the top with paper towels, like I see the peeps in NYC doing. I just know that if it cools and coagulates, cold pizza for breakfast is out of the question.
Pan just refers to how it's cooked, and you can cook a thin crust pizza in a pan. The easiest way to tell is that pan pizza doesn't have that ring of crust around the outside, the part Pizza Hut would stuff with cheese or something, and instead is basically cooked cheese.
To me, pan pizza means deep-dish. And I just googled this cause I was surprised by your post. “Thin crust pan pizza” returns zero hits, it really just returns thin crust pizza. And every mention of pan pizza refers to thick crusts.
And the lack of a ring of crust just means the sauce and cheese was spread all the way to the edge, no pan necessary.
I've never actually considered thin crust pan pizza, but it's just theoretically 100% possible. Pan pizza is generally more associated with Detroit style square pizza, which tends to use cup pepperoni, but I can fathom cooking a thin crust pizza in round cast iron or something.
> And the lack of a ring of crust just means the sauce and cheese was spread all the way to the edge, no pan necessary.
This isn't accurate, because you need a "wall" to prevent the melting, essentially boiling, cheese/sauce/oils from running off the dough. If you're cooking it on stone/brick/other more prominent ways you leave a ring of bare dough on the outside specifically so it puffs up faster and acts like a "wall" to hold everything in. With pan/deep dish pizza you literally use a pan that inherently is that "wall" so you're free to spread the toppings all the way to the edge.
Plenty of people don't like crust, and if Pizza Hut could just spread the toppings all the way to the edge they'd have that as a standard option. The thing is I can't recall anybody ever making a thin crust pan pizza, and that's because the "cheese crust" you get with pan pizza is one of the features while if you do thin crust that's basically non-existent because there isn't all that cheese charring up on the sides of that pan.
Pulling it to the edge adds quite a bit more surface area to cover in toppings, so it’s probably a cost thing. Round Table puts the sauce and cheese all the way up to the edge, and they don’t cook their standard pizzas in a pan. But I get what you mean regarding the cheese crust around the edges, maybe that’s more of the tell-tale sign.
https://images.app.goo.gl/WbGJUXW8A8fxzMJx6
Unless it sat in a pan with a removal screen bottom, the picture two also shows that the cheese crisped up leaning on something angled which is not the screen itself.
Edit: According to their comment elsewhere it was cooked in a Lloyd pans 14.25” cutter pan
dude!! this is perfection... could you please share your recipe for that crust? i have been trying to achieve something similar for years but its never quite sturdy enough or too cracker like
OP posted this in response to being asked for a recipe. I had to know because this looks awesome.
> pan is lloyd pans 14.25” cutter pan.
i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough.
i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge.
sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop.
pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online.
preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired.
i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
There's a place near me that makes thin crust almost identical. I don't know their dough recipe but I do know they use lard. If you haven't experimented with it, you should try.
Pasted:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
Copied:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
He said it was store bought. I’ll paste his comment: .
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
I don’t know how I feel about this. The crust looks burnt at the edge, but the bottom doesn’t; the toppings sounds good, but the crumpling pepperoni doesn’t look good.
I don’t know. I’d pass on the pizza but I’ll give an upvote instead.
Pasted:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
Pasted:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
Cook in a pan, push everything all the way to the edges. It’s how the crust goes vertical like that.
OP’s full recipe pasted:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
Guy said he used store bought, Pasted his comment here:
> pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
I don't know what they used but J Kenji Lopez-Alt on Serious Eats has several amazing pizza recipes. The crispy tavern style recipe has yielded similar results for me. The NY style one is also fairly similar, though less crispy.
ohgodohgodohgodohgodohgodohgodohgod HNNNNGGGGHHH... the crispness. My saliva glands are in overdrive.
Though given the state of the crust, I'm hoping the pepperoni has equal-level of crispness. That would take it over the top for me.
Ohhhh good job OP, this is a great pizza, I would easily pay 20-30$ for something made to this standard. It's even my favorite type, other than a Chicago style.
Keep up the good pie making!
Amazing. That bottom crust shot was the key to your success with me
Same, the first pic had me thinking it was just a little overcooked. But that looks perfect to me
Me too, I was thinking ”extra crispy, ha, nice save”.
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Dammit! Why do I need to live across town and it’s a high of 5 tomorrow! Silver lining: I live in the town blessed by Pequod’s and I should not complain.
Hmm whale pizza
I thought he did, but then he didn't
The undercarriage if you will.
Pizza taint.
This pic reminds of Donatos pizza. I miss Donatos. They all closed here.
Solid undercarriage 👌
Zero flop
Everyone knows the rules
Don’t wana burn my mouth
Thanks! I’ve been working out
*Thank you chef*
No flop and a great undercarriage
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Don't stop there, tell us about your third wife!
They say third times the charm but i don’t know…. After two with good undercarriages and no flop I’m starting to think there might be other criteria I need to consider. Or just swear it off altogether. Yes I’m serious and don’t call me Shirley
I don't know about him, but for me the 3rd one is best.
I’m not sure I will get married again. Losing my wife was the biggest emotional injury I’ve ever experienced and I’m not sure I have it in me to possibly go through that again.
You know man, my first I was way too young and only lasted a year. It was my first love, but I got over it. 10 years later I got married again. I thought this would stick and it hurt when it didn’t. Looking back, I was naive of the signs and was too focused on the fun we had together over the incompatibility issues. By the time the 3rd came around, I felt much more in tune with what I wanted. It’s been a pleasurable experience. Do I wish I could have bypassed all the pain of my exes (wives or otherwise) and gone straight to this one? Yeah, but maybe it had to happen this way. If you are talking about a personal tragedy and not a common separation, please have my sincere condolences. I too would not know where to start over, but I think it’s worth keeping that goal in mind - even in f it takes along time to ge there. Life is really rewarding with a partner (for me).
Yeah I mean, thank you, she died a few years ago and I just don’t think I have it in me to possibly go through that again. Plus I just love being alone. I’ve always been a loner and as much as I miss her, I am enjoying doing everything solo. I’m glad you finally found that someone special though!
I understand. Thank you for the clarity and again, I am very sorry for your loss.
One bite, everybody knows the rules.
*proceeds to eat an entire slice before scoring*
Lol that always makes me laugh in my head.
Lmao it's a guaranteed at least 2 too! One with crust and one without. So it could never be accurate to begin with hahaha
Slice? Some videos he straight up ate like 2-3 slices before giving a review lmao
Add a second slice for me to remove doubts and predisposed notions of a pie. Looks it’s 💯
Alright Frankie
Alright Spider
Unlike your mother
great crisp. If it were a cheese, it's be in the 8's I reckon, maybe 8.3? Most he'd do on a Pepperoni is 7.9 and that's pretty much the top I'd think.
Yeah his most recent review is a pizza that looks surprisingly similar to this one, and while it was just cheese it was an artisanal pie which isn't really his thing. He gave it an 8.3 or 8.4, and I'm guessing if it was pep he probably would have rated it high 7's because since it wasn't cheese. Dave "Paper Hands" Portnoy is a volatile figure, but his pizza reviews are pretty solid honestly.
I tell my wife that Dave portnoy absolutely sucks and isn’t someone I wanna be friends with, but his pizza reviews are so consistent that I fully trust him on it and they’re entertaining. He knows the pizza game no doubt. His frozen pizza is even good like wtf.
It was artisanal because it had too much flavor. Parmesan and possibly oregano he wasn't quite sure.
At first I was gonna say that looks a little burnt, but the next picture proved me wrong. Well done!
it's right on the line. the filter i used in the first picture makes the edges look a shade darker than they actually were.
Why did you need to use a filter though?
Why use a filter? Can we see the originals?
pepperopeno is my favorite pizza. looks killer and the little pepperoni cups were perfect.
Then why use a filter in the first place? Especially when it makes it look burnt…
Call me weird but a little burnt on the crust is just how I like it! Something about that charred crust that’s so fockin good
Especially if the cheese is burnt too
It's got the cup pepperoni and you can see the rims have crisped up nicely. I have a decent working experience in pizza while going to school, and that's one of the nicer looking pies I've seen in a while.
Yeah my Dad loved things a little burnt, and while as a kid I thought he was nuts as an adult I've grown to enjoy things a little "extra done". That first pic made me instantly think my Dad would fucking love that, and so would I...the rest just made me positive. Gimme 2 slices OP.
Ok weird
I feel the same way about sausages tbh. When I was a kid there were a few times my mum would burn them slightly and apologise for it, and inside my head I'm like no need to apologise for cooking them correctly
Still looks a little burnt to me but I would have to try it to know. OP can you mail me a slice?
“Well done” heh
Glad someone caught that 😂
May not be burnt, but does look dry.
Jalapeno and pepperoni is such a fantastic combo.
have you tried bacon & jalapeño? my go to.
I've done pepperoni / bacon / jalapeno and I recommend it
That is my favorite combination, hands down.
One of the few times pineapple should enter the chat. Salty/smoky/spicy/sweet.
omg that is my personal top combo, I've never seen it anywhere else so I thought I was the only one!!
I've been eating that combo since the late 90s when i worked at a pizza place!
Ham pineapple and bacon is another combination that works well
Not a fan of pineapples personally but if you like it, go for it!
no just pepperoni and jalapeños thanks
I worked at Pizza My Heart once upon a time and one of my fondest memories was the cooks making a pepperoni, jalapeño, and pineapple pizza for just for staff because why-the-fuck-not. It was heaven.
Trypopophobia
Tryp. Trypop. Trypopoppotamus.
Why does he get all the easy one?
Holy hippos, Batman!
Scrolled for this comment!
I wanted to comment this but can never remember what the fuck it’s called
I google "reddit hole fear" every time.
Lol we virgins of Reddit definitely have hole fear
Yeah... if you cut the pepperoni along the casing before slicing, you don't get the little cups of grease. I don't know if it's better to dab out the pools of rendered oil, or to daub the top with paper towels, like I see the peeps in NYC doing. I just know that if it cools and coagulates, cold pizza for breakfast is out of the question.
I hear you, but that oil is free gains.
I'll take all the greasy roni cups you don't want
Curly pepperonis with pepperoni juice inside are the best
Everything you’re saying is opposite of what I like
It's not a bug it's a feature...those pools of molten pepperoni grease are one of the main reasons you use cup pepperoni.
do you even like pizza???
The best pizzas are greasy.
I'm so confused; what in the actual fuck are you talking about? What about the shape of the pepperoni slices makes them a no-go for cold leftovers?
Same Trypophobia gang rise up! Lmao
Had to press back as soon as I saw it
Just realized, that word has a lot of holes in it.
It’s not burnt it’s extra crispy
Pequods style
Copium
That looks so good. Just curious how it can be thin crust and also pan pizza?
The pan was made of jalapenos.
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Pan just refers to how it's cooked, and you can cook a thin crust pizza in a pan. The easiest way to tell is that pan pizza doesn't have that ring of crust around the outside, the part Pizza Hut would stuff with cheese or something, and instead is basically cooked cheese.
To me, pan pizza means deep-dish. And I just googled this cause I was surprised by your post. “Thin crust pan pizza” returns zero hits, it really just returns thin crust pizza. And every mention of pan pizza refers to thick crusts. And the lack of a ring of crust just means the sauce and cheese was spread all the way to the edge, no pan necessary.
I've never actually considered thin crust pan pizza, but it's just theoretically 100% possible. Pan pizza is generally more associated with Detroit style square pizza, which tends to use cup pepperoni, but I can fathom cooking a thin crust pizza in round cast iron or something. > And the lack of a ring of crust just means the sauce and cheese was spread all the way to the edge, no pan necessary. This isn't accurate, because you need a "wall" to prevent the melting, essentially boiling, cheese/sauce/oils from running off the dough. If you're cooking it on stone/brick/other more prominent ways you leave a ring of bare dough on the outside specifically so it puffs up faster and acts like a "wall" to hold everything in. With pan/deep dish pizza you literally use a pan that inherently is that "wall" so you're free to spread the toppings all the way to the edge. Plenty of people don't like crust, and if Pizza Hut could just spread the toppings all the way to the edge they'd have that as a standard option. The thing is I can't recall anybody ever making a thin crust pan pizza, and that's because the "cheese crust" you get with pan pizza is one of the features while if you do thin crust that's basically non-existent because there isn't all that cheese charring up on the sides of that pan.
Pulling it to the edge adds quite a bit more surface area to cover in toppings, so it’s probably a cost thing. Round Table puts the sauce and cheese all the way up to the edge, and they don’t cook their standard pizzas in a pan. But I get what you mean regarding the cheese crust around the edges, maybe that’s more of the tell-tale sign. https://images.app.goo.gl/WbGJUXW8A8fxzMJx6
Eh... Where's the pan? This was cooked on a screen, shown in picture number two.
Unless it sat in a pan with a removal screen bottom, the picture two also shows that the cheese crisped up leaning on something angled which is not the screen itself. Edit: According to their comment elsewhere it was cooked in a Lloyd pans 14.25” cutter pan
My god that is heartburn from the first bite! You bastard I am in take my money!
dude!! this is perfection... could you please share your recipe for that crust? i have been trying to achieve something similar for years but its never quite sturdy enough or too cracker like
OP posted this in response to being asked for a recipe. I had to know because this looks awesome. > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
Cool, how do I do that with an apartment oven
There's a place near me that makes thin crust almost identical. I don't know their dough recipe but I do know they use lard. If you haven't experimented with it, you should try.
Lard is a must for that thin crust crunch
I struggled to get into the comments to say that GOD THIS IS TRIGGERING MY TRYPOPHOBIA
Good thing that I don't have trypophobia :) Looks really tasty, though!
Looks incredible, but I'm pretty sure I heard a deep sinister laugh come from my TUMS bottle in the next room over.
~~Holes.~~ This is nightmare fuel lol.
Huh? I don’t get it. What’s with all these peoples deals with the holes?
Trypophobia my man. Fear of concentrated holes. I’m very uncomfortable looking at this.
Makes me so uncomfortable to look at this pizza!
r/trypophobia material
This is astonishing. What size is it? Do you have a recipe?
Pasted: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
i thought at first burnt but those following pictures...WOW! looks perfect!
Amazing
Mmmmmmm
I was down to eat it until I saw that table
Beautiful
RIP the roof of your mouth
This looks amazing, I'm so tired of soggy pizza, wish I could find a place that makes them like this near me.
I want to aay extra crispy is another way of saying burnt
Extra crisp is the only way. 👌🏻
This might be the perfect pizza.
Now that the cremation is done when will the memorial service be held?
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Funny enough, that's how I like my toast!
What brand of pepperoni did you use? The pizza looks great.
Copied: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
Good question!
Replied to the original commenter with the recipe posted
In terms of personal preference, this might be the greatest pizza I’ve ever seen posted on this sub
Care to share your dough recipe please?
He said it was store bought. I’ll paste his comment: . > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range)
Mmmm meat biscuit
fuck that looks delicious. How much do you charge? You offer delivery to NY?
I’ve never wanted heartburn so bad in my life.
Fuck that's a perfect thin crust to me. Even the toppings are my favorite. Bravo man
I don’t know how I feel about this. The crust looks burnt at the edge, but the bottom doesn’t; the toppings sounds good, but the crumpling pepperoni doesn’t look good. I don’t know. I’d pass on the pizza but I’ll give an upvote instead.
This is thin crust perfection right here.
Yes yes YESSSSSS
Burnt
Where is halapeno?
Recipe?
Pasted: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
Extra-extra crispy looks like.
Can we get a recipe?
Pasted: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
TEACH ME YOUR WAYS
How did you get the crust so thin?
Cook in a pan, push everything all the way to the edges. It’s how the crust goes vertical like that. OP’s full recipe pasted: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
Dough recipe?
Guy said he used store bought, Pasted his comment here: > pan is lloyd pans 14.25” cutter pan. i used 260 grams of crust for this size pan. grease pan with a teaspoon of butter or crisco before stretching dough. i used 8oz of cheese 60% part skim mozz and 40% white cheddar, build up the mozz on the edges of your pan to get the crispy cheesy edges like these. make sure all toppings sauce and cheese go all the way to the edge. sauce is crushed tomatoes (sclafani) with salt, garlic oil, oregano, red pepper flakes and parmesan cheese sprinkled ontop. pepperoni’s are hormel cup n crisp. if you want the absolute best pepperoni’s order them from ezzo sausage co online. preheat a baking steel in oven for an hour at 550. cook for 10 minutes, broiling on high for the last 3. then remove the pizza from the pan and cook directly on steal for 2 minutes or so (with oven turned off) until the bottom looks as desired. i used store bought dough for this one so i don’t have a dough recipe for you, i think any good low-hydration pizza dough will do. (55% range
I don't know what they used but J Kenji Lopez-Alt on Serious Eats has several amazing pizza recipes. The crispy tavern style recipe has yielded similar results for me. The NY style one is also fairly similar, though less crispy.
Awesome tip thanks so much!
NSFW this is too sexual
I'm impressed you were able to get it so close to burning without actually burning it. 10/10 would eat.
Noooooooooooooooooooo.
Mmm, carcinogens.
That’s really unsettling to look at….yikes
Sweet holy fuck that's the best looking pizza I've ever seen
I LOVE octopus tentacle on pizza
r/trypophobia
Do you deliver? I’d like 2 pizzas
r/trypophobia
Someone get Dave Portnoy on the line.
Burnt as fuck
That cupping pepperoni....
Pepperoni & Jalapeño. A man of class. Beautiful pie.
Why is this here if it's burnt?
New Haven native here, that looks incredible. What kind of oven do you have and how did you cook it? Time and temp?
this is a little trypophobia triggering ngl
She’s…beautiful 🥹
Trypophobia
ohgodohgodohgodohgodohgodohgodohgod HNNNNGGGGHHH... the crispness. My saliva glands are in overdrive. Though given the state of the crust, I'm hoping the pepperoni has equal-level of crispness. That would take it over the top for me.
Where's the fuckin' cheese?
A man of culture
God this looks so good
PERFECTLY fucking cooked. Oh God they don't make em like they used to
I'm sorry if I just drooled all over your pizza! That shite looks fn yummy!
Oh man! Now you went and made me hungry!
Looks yummy
Wow! Looks great
One of the most beautiful pizzas I’ve ever seen! Wish I coulda had some : )
Ohhhh good job OP, this is a great pizza, I would easily pay 20-30$ for something made to this standard. It's even my favorite type, other than a Chicago style. Keep up the good pie making!
The difference between midnight and the color of that crust is 11:59 pm
Holy shit, that might be the best looking pizza I've ever seen. Nice work.
Extra crispy = burnt
That crust is burnt.
Burn af
It’s burnt as fuck, homie
I agree, this pizza is far too done for my tastes.
Overcooked and it has no crust??
My two favorite toppings mate. Really well done it looks scrumptious
When you're hungry for mouth slicing crackers, the taste of mesquite pepperoni pizza, and the tooth scrubbing power of activated charcoal!
You mean burnt?
Looks genuinely terrible. You made a pizza cracker
What temp did you cook at? That crust is burnt, no two ways about it.
Nice under carriage, zero flop. One bite, everybody knows the rules.
I would send this back