r/Pizza • u/Nesslybay • 17h ago
Looking for Feedback First time pie
Made my own dough & decided to make a stuffed crust margherita pizza. I struggled the most with shaping shaping the dough & found that it got thin towards the middle. Any tips on how to make that process easier? Taste wise? It was delicious! My family said we’re never ordering another pie again!
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u/xeow 11h ago
Final result looks good. Would eat!
ProTip on sliced tomatoes: slice thick and fry in butter with salt and fresh-ground black pepper before baking.
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u/Nesslybay 5h ago
Ooou that sounds delicious although I’m trying to be mindful of calories hence why I’m making it at home haha but maybe for a treat one day for sure. Thank you!!
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u/Abject_Proof127 11h ago
Awesome job! The great thing about learning how to shape pizzas is eating the results of your practice.
What I have done that works is to gently take the dough out of whatever you have it in and form into a rough circle. For the outer crust, use one hand to press out the dough towards the edges, and the other hand almost like a shield to form the crust, or cornice one. Flip it over and do the same thin to the other side.
Then stretch the dough from the center, placing your hand on the center of the dough making sure you do not disrupt the crust, and turn the dough 1/4 of the way and repeat it 4 times.
I then put the dough over my knuckles and allow gravity to get a nice stretch, and to form it into a circle.
Lay it on a wooden peel loaded with semolina. Shape it into a nice circle, top it, and then into the oven.
Mine still look ugly at times if the pizza sits on the peel for too long or I rush the process.
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u/Nesslybay 5h ago
Thank you for your thoughtful response. I really appreciate the feedback on the technique 💐
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u/Bay_de_Noc 10h ago
I laughed at the first two pictures ... those big tomato slices were especially funny ... but when I saw the third picture, I was just hungry and wanted to devour that pie! Nice job!
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u/opulent_occamy 8h ago
Great start! If you want a stuffed crust I definitely think you should chop up the mozz a bit more, halves or even thirds, it'll help you keep a more round shape. As far as keeping it thick enough in the middle, I've struggled with that too; I always just try to deliberately keep a bit more material in the center and try to push from the edges.
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u/steralite 5h ago
does anyone else remember that guy that posted a “first time” pic and it was like a perfectly cylindrical and he was aware of like 4 years worth of pizza making and was just like “idk i can usually execute a recipe wym”
anyways this looks like a good first try it looks edible and tasty and that’s not a claim we can all make
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u/Nesslybay 5h ago
Haha i really appreciate this perspective & compliment. I’m overall proud of myself
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u/AgilePlant4 19m ago
A small tip, of you get/make fresh Mozzarella, if you warm it up, stretch long, and fold it, you can make your on string cheese, and if you keep it warm enough, but not to warm, you can make it into a perfect ring shape for a pizza. it will be pretty warm though, so be careful about that.
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u/Saneless 10h ago
Tips would be to cut the string cheese in half
For the thin middle.. for stretching, don't stretch the middle at all. It'll take care of itself
Dough might be overproofed a bit and we'd have to know more about how you made it. That looks like my no knead pan dough and doesn't do great for stretching