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not a single pepperoni @doublepepperoni?
I have pepperoni or salami on my pizza 99% of the time and I wanted to switch things up a little
The crust looks great!
If it came out kinda soupy, it was probably too much moisture in the toppings/cheese.
Fresh mozz has way too much water, I cut it up into small chunks and then squeeze it out.
Thanks, and it tasted great too! Letting the dough rise in the fridge for a few days makes for some tasty crust 
The cheese thankfully mostly solidified after I let the pizza sit for a few minutes
cheeservoir
(it looks yummy don't get me wrong. I was just riffing off "puddle of mozzarella")
Too much sauce and/or cheese? Still looks great, how did it taste?
The 125 gram mozzarella ball I used ended up covering the entire pizza after it melted.
It was very nice. You'd need to fuck up very badly to make pizza taste bad
I was a home and professional baker for some years, and worked at a Pizzeria for a bit. If you're looking for advice, read below, if not, no problem! Still looks yum.
spoiler
The thing about using fresh mozzarella is that unless your oven is stupid hot (like 8-900F for professional ovens), the mozzarella is going to weep all over the pizza before any other ingredient or the crust are halfway cooked. The oven being really hot makes it so the crust has finished cooking by the time the mozzarella just starts melting, like 2 mins max.
If you want to have a neapolitan style pizza at home, pre-bake the crust with your sauce and other, harder toppings, for about 10 mins at 450F (220C), add the mozzarella and other delicate toppings like basil, and bake for 2-3 mins more. Even better if you have a pizza stone or steel, but they're not indispensable.
I already do a pre-bake, but just with the crust and sauce. I let it bake at 250C° for about 11-15 minutes, then take it out and add cheese and the other toppings, then let it bake for another 6-10 minutes until the crust looks done
I actually got a cast iron pan as an alternative to a pizza stone since my regular sheet pan pizzas kept coming out soggy. I figured a cast iron pan would be more generally useful.
The only downside to pan pizzas is the smaller surface area and giant chunky crusts
I mean if you won't eat it I certainly will.
looks like manakish
Puddle of mozzarella sounds like a special at Bob’s Burgers.
pizza themed puddle of mudd tribute band
It's fucking Tasty
Mar - a - nar - a
I bit too soon and it burned my tongue but it still good
everything’s so cheesy, and every pizza’s baked
every oven’s empty, i gotta get this dough tossed up
Puddle of Mozzarella should be an indie band that only does covers of songs from mafia movies and tv shows in a loving but ironic way.
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
looks yim yum! it looks like if you let it cool on a rack, it would firm up a little?
not that i would wait. i would burn the christ out of the roof of my mouth so the skin flap hangs down and spill everything all over my best shirt.
I let it cool for a bit and the cheese did firm up a little, but to be honest, long, stretchy mozzarella strings going everywhere is an integral part of the pizza experience
this post was submitted on 18 Sep 2025
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