Homecooked artisinal oven pizza

looks deliciousness, would eat

i'd dab some of that grease off though

only two minor gripes: you completely murderised the shape and imo i like to have some crust to dip

>>8490222
I know the shape ends up being strange, but that's sort of the fun of it for me.

Grease wasn't bad at all. I think it was the lighting. It was a venison pepperoni with a little added pork fat.

>>8490124
Too many fucking adjectives, turns you into a pretentious fuck. You did not make a "sourdough yeast dough," it's just a fucking sourdough. And I doubt it actually is a sourdough, but whatever. "Homemade pepperoni sausage." Pepperoni is already a sausage. Are you saying took some pepperoni, ground it up, and stuffed it into sausage casing? Here's what your description should have been. "Sourdough crust, pepperoni, jalapeno, black olives, chopped garlic, thyme, oregano."

>I know the shape ends up being strange, but that's sort of the fun of it for me.
It's no fun, it looks like shit. We all know what you're doing. You're going for that faux-rustic artisanal bullshit. Learn to stretch the fucking dough properly. The fucking stoners at Pizza Hut can stretch dough into a circle, why the fuck can't you?

2/10. You get an extra point because I don't think it will kill me if I eat it, but I'm not sure.

Get your shit together, or get a fucking Tombstone.

>>8491556
Brutal, but correct.
Are you Ramsay?

>>8491556
>or get a fucking Tombstone
The single best pun I've ever seen on /ck/.
I bet you didn't mean it though.

>>8491562
There's a reason I picked Tombstone instead of Digiorno.

>artisinal
No, just ugly

>>8491650
Because it tastes better?

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>>8491556
OP here

>too many adjectives

Agree, although I didn't intend pretentiousness.

>doubt it was true sourdough

Wrong. Flour, salt, water and some sourdough starter I cultured 2 months ago from wild yeast. That's it.

>shape is shit and you were trying to go for a rustic artisinal look

Granted it's not perfectly round. The dough was much stickier than a typical yeast dough and I didn't want to add much extra flour. It wasn't being served at a restaurant, it was just for two people at home. And quite frankly, we thought the appearance was a nice chanoge of pace and preferable to a mass produced corporate chain restaurant.

Here's a pic of a cold piece in profile. Notice how thin, crispy, and rustic the crust looks? Eat your heart out, sonny.

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>>8491675
My god look how rustic that crust is

That looks really good and I would definitely eat it. I don't give a single fuck about the shape.

The only thing I would say is a genuine wild yeast sourdough wont give you as much oven spring as you want with a pizza. It makes for excellent bread, but it's not as well suited to pizza as a commercial yeast dough. It's one of the only times I prefer store bought yeast, because I have a pretty great levain I use for most things.

I can't even know if my mild criticism is correct, but that's just been my experience.

>>8492037
I guess the reason I like it better is I seem to be able to get a thinner crust with an occasional airy bubble like the irregular holes in a sourdough bread. Active dry yeast ends up being more thick and bready to me. Additionally, I think the slightly sour "tang" really adds to the flavor and compliments the typical pizza ingredients.

>>8492018
kek

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>>8490124
Why does it look wet?
Did you strain the canned tomatoes or are they fresh and you hand-diced?

Get a stone and crank your heat as high as it will go for better results. See attached.

I'd eat it but my complaints would be justified.
You should feel horrible for this.

And use fresh herbs, your thyme looks like dill