pizza making tips

[Anonymous No.11831828]

my first attempt, what's left of it, of making pizza from scratch
obviously the outer crust is too thick so i'll need to work on that
i pulled the dough way too thin in the center and had a bunch of dough left on the edges but just went with it because it was too difficult to fix
i think the dough also needed more salt but other than those two problems i think it turned out ok
anyone can help me with learning to pull the dough into shape properly or other tips for a beginner?

[Anonymous No.11831838]

here's the bottom if anybody's interested

[Anonymous No.11831882]

>>11831828
for dough shaping and making you'll just have to learn yourself, that'll come with practice. no way to teach it in text
other than that the main tip is a higher temperature on top and on bottom. preheat whatever pan you put your pizza on, assemble quickly, and use your broiler or something. home ovens are wimpy compared to professional/traditional ovens, which go from 700 to 1000 degrees Fahrenheit.

[Anonymous No.11831898]

>>11831828
Put some olive oil on your crust before baking in order to brown it, your crust looks undercooked.

[Anonymous No.11831906]

>>11831838
Why is the center so wet looking? Cook it longer or at a higher temp

[Anonymous No.11831950]

>>11831882
>>11831906
oven was at 500, as high as it goes

[Anonymous No.11832025]

>>11831950
have you tried using a pizza stone?

[Anonymous No.11832078]

>>11831950
You'll want it closer to 800 honestly, most ovens simply do not get hot enough to make good pizza, same reason you can't make good stir fry at home.

And as long as you're not getting holes there is basicslly no such thing as too thin.

[Anonymous No.11832082]

next time use bacon instead of dough