hi /ck/, what do you think of my pizza?

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crumb shot ;-)
(NSFW)

>>7783956
I really can't form an opinion on food from a picture.
Generally speaking food is judged by it's taste.
Perhaps you could try and explain that rather than being superficial?

>>7783963
it tastes good

Looks alright, if a little greasy.

Did you use a stone? It looks like you got too much heat on top and not enough on the bottom.

Is that white blob a boob or a belly?

Could use a little more sauce and thicker cheese slices.

>>7783964
A career as a world class food critic awaits you my friend.
Don't confuse the word career with carer, you only have the latter at the moment.

>>7783970
currently having to use a preheated metal sheet, would love a stone but it isn't viable (yet!)
the white blob is a knee
thank you, i'll try that next time!

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>>7783991

>the white blob is a knee

Is this you?

>>7784006
no bully i like to hug my knees

>>7783959

pls b in LONDON

>>7784016
Kill yourself virgin

>>7783956
looks like frozen pizza with a little bit of cheese

>>7783959

L O N D O N
O
N
D
O
N

>>7783959
Crust is bad

>>7784021

no bully pls

>>7784102
how could i improve it?

>>7783959

what kind of self-respecting man wears nail polish, I can only assume that ths is nsfw b/c you're traping?

>>7784120
Don't know what your dough prices was. How did you make it?

>>7784471
dry yeast, strong white flour (3.5:500g)
4tsp sugar to activate yeast in warm water (~300ml)

>>7784464
nsfw bc of the lewd dough folds

>>7783970
pizza is supposed to be greasy you faggot

>>7783991
get thick steel. Transfers heat better than stone.
Chi caa go

>>7784497
Did you knead? Did you let it ferment? If so, how?

>>7784556
yeah about 10 minutes of kneading until it got to the right consistency. Then left it to proof for 4 hours on the kitchen table, ate half, then let the other half (which made the pizza in the OP picture) proof overnight in the fridge

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>>7784600
>eating raw dough
Disgusting.

>>7784700
nooo in other pizzas

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>>7784600

>Ate half

The fact that you only used 30% of the cheese you should have makes it authentic

>>7784120

Ferment your dough.