Pizza newbie

Master class pizza tonight. I need to work on my shaping and tossing but the dough was
outstanding, nice chew, great sauce. And the boys loved the "pizza bones". I'll keep working at it.
Thanks for the great book!!

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Larry Wagner
posted almost 5 years ago

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Great job Larry. The shaping part takes practice. When I was starting out, I noticed that the taste of my pies improved much faster than the shape!

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Raj Irukulla admin
posted almost 5 years ago

Thanks Raj! I'll keep working at it.

- Larry   almost 5 years ago

Be sure to post your subsequent trials. I love watching the progress. The dogs seem quite enthralled! Mine has the same reaction when there's cheese nearby.

- Raj   almost 5 years ago

Thanks Tony. I did the Sicilian last weekend in the pan. Awesome crust and airy dough. Love your book! Everybody loves my pizza too! Thanks again!

- Larry   over 4 years ago

Larry the opening of a pizza is tough. It took me many years to work on it and get it right. Even now I use different techniques and work on new ones. Thanks for sharing. Keep it up. Your pizza looked tasty

Tony Gemignani admin
posted over 4 years ago

Larry, here's a good video by TG on opening and shaping a dough into a skin.

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Mike K.
posted over 4 years ago

Thanks Mike. It seems my problem starts when I begin to top the pie. The pie in the picture was round when I finished stretching it but it kept striking to the peel while I was putting it into the oven. I'm not giving up though!

- Larry   over 4 years ago

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