Still a noob at pizza but this one really hit.
Looks tasty to me! As someone who makes pizza as my job, what matters most in homemade pizza is that you make it with love and care, it will always taste better than one you got from the store :) Detroit style obviously. Mostly chef johns recipe but with some slight variations. Instead of monterey jack and mild, I went 2/3 part skim mozz and 1/3 monterey jack. I hate to say it but I actually like the part skim more than whole milk mozz, but that's just me. Sauce was 1 can crushed tomatoes and a couple tablespoons of tomato paste, simmered with dry garlic powder and oregano, fresh basil, red pepper flakes, and a little salt and sugar. Cooked for 14 min at 500 degrees, but I really think it should have been 15. It's perfectly well done but I missed a sweet opportunity for some better charred corners. Overall very pleased though.
Sprinkled fresh and dried thyme on top
Anonimus
• 3 years agoLooks tasty to me! As someone who makes pizza as my job, what matters most in homemade pizza is that you make it with love and care, it will always taste better than one you got from the store :)
Anonimus
• 3 years agoDetroit style obviously. Mostly chef johns recipe but with some slight variations. Instead of monterey jack and mild, I went 2/3 part skim mozz and 1/3 monterey jack. I hate to say it but I actually like the part skim more than whole milk mozz, but that's just me. Sauce was 1 can crushed tomatoes and a couple tablespoons of tomato paste, simmered with dry garlic powder and oregano, fresh basil, red pepper flakes, and a little salt and sugar. Cooked for 14 min at 500 degrees, but I really think it should have been 15. It's perfectly well done but I missed a sweet opportunity for some better charred corners. Overall very pleased though. Sprinkled fresh and dried thyme on top
Anonimus
• 3 years agoI’ve been making pizzas for a few months now and still need to make a pan pizza. That looks fantastic and may push me to finally do it!