[image=https://lh3.googleusercontent.com/-0RNFcOj3HU0/Tlh885qKJ0I/AAAAAAAAAGk/JBYERCNCEWE/s640/Pizza_1.jpg] I did. [image=https://lh4.googleusercontent.com/-WCOUXKUJ6Bo/Tlh88wtAUfI/AAAAAAAAAGg/C_gOdslsAKA/s640/Pizza_2.jpg]
look, man. if you're using cheese under the sauce it damn well better be a deep dish. chi town style. what you got aint ****. your cheese is yellowed which means its all the wrong type of cheese for pizza. theres too much sauce, and it doesn't even appear to be good sauce. looks like some jarred crap to me. seriously, it looks more like clotted blood than juicy tomato. further, the cheese should surpass the sauce. it should be secured to the crust. otherwise, on the first bite you'll just be taking a hunk of cheese with it and the rest of the slice will be saucy bread. nobody wants that. last, i don't even see any herbs. at least have the decency to put some basil or oregano on it. that stuff's cheap, even the crappy dried version. if you want some advance level pizza making, i can go further into how the cheese and the crust clearly don't play off each other. if i had to guess, you used some premade pillsbury popcan bull****. that just don't cut it in the pizza world, son.
The advantage to putting some of the cheese under the sauce is that however much cheese gets displaced during the slicing process (none this time, but it happens to me a lot), there will still be some on each slice. I didn't know the thing about securing it to the crust though. Thanks for the advice. For the sauce I use spaghetti sauce with a small amount of tomato paste mixed in for thickness (never put too much cause paste tastes gross). As for herbs, I mixed some seasonings into the sauce (including oregano), and was going to sprinkle some on top, but forgot to. I mixed the dough for the crust myself. 1 2/3 cup clour teaspoon salt teaspoon baking powder yeast vegetable oil warm water
yep. that explains it. i couldn't quite place it, but it's definitely the baking powder. never ever use instant leavening in pizza. go for the slow rise yeast. otherwise your dough will be a bunch of ****. and just go ahead and buy some fresh tomatoes, or if you have to, some canned from italy. trust me. don't put tomato paste in there. if you want to thicken it and infuse it with flavor, cook it on low for a million hours. i don't even know what you're talking about with "displacing" the cheese though. use a good mozzarella, none of the bagged or hard block crap. take some pride in your work.
Uh, its obviously store bought pizza...why are you all fighting about how it's made? It's fast food. And I'll out home cook pizza everyone here. So GT[H]OTB.
wrong, flarestorm. storebought pizza always goes liberal on the cheese. if anything, that cheese is like rick perry.
I didn't say store bought. Try reading. It's local delivery. Oh wait I did say that. I meant delivery. ST[H]U
