Went to Tonari in DC, which is Pasta & Pizza "wafu" meaning "in the Japanese style."

The pastas are spectacular, especially if you like deeply umamic things like sea urchin.

The pizza is Detroitish deep dish, with brick cheese and then the wafu treatment; ours was overflowing with a creamy topping made with cod roe, Kewpie mayo, creamed corn, and scallions.

I mean, I guess if a hot dog can be a sandwich, that can be pizza

That's pretty gross looking

that looks like chlamydia on a pizza

Pizza joint in Vegas is making Detroit style lasagna

for yall pizza makers, i did Kenji's pan pizza and the crust really didn't rise well in the middle. the bottom got airy and so did the sides (so where it was hottest) but the top of the crust was kind of doughy. Thoughts? i wish i had a picture but so be it.

it was definitely not underproofed. i did not preheat the oven for a full hour. i'm wondering if it was the latter or if i had too many bubbles at the bottom of the pan (i didnt think i did). bubbles mean air expansion meaning less pan contact, less heat transfer? the bottom wasn't that crisped either and i had to finish the pan on the stove. guess it could be a combo of both?

I'm a pizza geek but not so good at dough.

I would suspect that failure to preheat may be an issu3e

we do BA's sheet pan pizza recipe with varying degrees of success(its all about proofing). also, how much topping did you have? you may have put too much on the pizza and it couldn't rise well in the middle.

we also did Beddias dough recipe this weekend. was pretty incredible

https://photos.app.goo.gl/85Th7Z7eobC1QCVS8

TomatoPie wrote:Went to Tonari in DC, which is Pasta & Pizza "wafu" meaning "in the Japanese style."

The pastas are spectacular, especially if you like deeply umamic things like sea urchin.

The pizza is Detroitish deep dish, with brick cheese and then the wafu treatment; ours was overflowing with a creamy topping made with cod roe, Kewpie mayo, creamed corn, and scallions.

I'd rather eat a steaming pile of COVID-19

Slowhand wrote:

TomatoPie wrote:Went to Tonari in DC, which is Pasta & Pizza "wafu" meaning "in the Japanese style."

The pastas are spectacular, especially if you like deeply umamic things like sea urchin.

The pizza is Detroitish deep dish, with brick cheese and then the wafu treatment; ours was overflowing with a creamy topping made with cod roe, Kewpie mayo, creamed corn, and scallions.

I'd rather eat a steaming pile of COVID-19

Many people are saying the wafu prevents covid19

jamiethekiller wrote:we do BA's sheet pan pizza recipe with varying degrees of success(its all about proofing). also, how much topping did you have? you may have put too much on the pizza and it couldn't rise well in the middle.

we also did Beddias dough recipe this weekend. was pretty incredible

https://photos.app.goo.gl/85Th7Z7eobC1QCVS8

That looks amazing. What kind of sauce do you use?

Bill McNeal wrote:

jamiethekiller wrote:we do BA's sheet pan pizza recipe with varying degrees of success(its all about proofing). also, how much topping did you have? you may have put too much on the pizza and it couldn't rise well in the middle.

we also did Beddias dough recipe this weekend. was pretty incredible

https://photos.app.goo.gl/85Th7Z7eobC1QCVS8

That looks amazing. What kind of sauce do you use?

We used leftover pasta sauce(crushed tomatoes, garlic, oil and onions) really simple. Usually we do a no bake pizza sauce with anchovies.

Nice. I think I’m going to try that later this week. We had a turkey in the freezer so my wife is making a full thanksgiving dinner today, after the leftovers are done I’m going to give that a go.

jamiethekiller wrote:we do BA's sheet pan pizza recipe with varying degrees of success(its all about proofing). also, how much topping did you have? you may have put too much on the pizza and it couldn't rise well in the middle.

we also did Beddias dough recipe this weekend. was pretty incredible

https://photos.app.goo.gl/85Th7Z7eobC1QCVS8

Damn, that looks good.

Not a ton of toppings, but cheese was fairly loaded. Looks great on the surface but ugly on the inside. Still, was pizza. Proof was good, possibly overproofed but I'm not sure how that would affect it. Fact that it was nice and foccacia like on the sides makes me think bubbles or full preheat. Going to do the next one on the bottom rack instead of middle too.

https://photos.app.goo.gl/F47EpqtijpbfXYD88

hard to imagine better pizza porn than the FB posts from Tribute Pizza (San Diego)

TomatoPie wrote:hard to imagine better pizza porn than the FB posts from Tribute Pizza (San Diego)

Looks great. Are those sesame seeds on the crust? Is that a regional thing, a house specialty or do I just not get out a enough and it's very common?

Thought seeded crusts were a Little Caesar's thing

swishnicholson wrote:

TomatoPie wrote:hard to imagine better pizza porn than the FB posts from Tribute Pizza (San Diego)

Looks great. Are those sesame seeds on the crust? Is that a regional thing, a house specialty or do I just not get out a enough and it's very common?

I think it's a random/speciality thing, but I've never seen it on a mediocre pizza.

Rize (Broomall & West Chester) has sesame under the crust and it's great.

JUburton wrote:for yall pizza makers, i did Kenji's pan pizza and the crust really didn't rise well in the middle. the bottom got airy and so did the sides (so where it was hottest) but the top of the crust was kind of doughy. Thoughts? i wish i had a picture but so be it.

it was definitely not underproofed. i did not preheat the oven for a full hour. i'm wondering if it was the latter or if i had too many bubbles at the bottom of the pan (i didnt think i did). bubbles mean air expansion meaning less pan contact, less heat transfer? the bottom wasn't that crisped either and i had to finish the pan on the stove. guess it could be a combo of both?

I made pan pizza today so it reminded me of this post. Was this the Serious Eats recipe?

Uncle Milty wrote:

JUburton wrote:for yall pizza makers, i did Kenji's pan pizza and the crust really didn't rise well in the middle. the bottom got airy and so did the sides (so where it was hottest) but the top of the crust was kind of doughy. Thoughts? i wish i had a picture but so be it.

it was definitely not underproofed. i did not preheat the oven for a full hour. i'm wondering if it was the latter or if i had too many bubbles at the bottom of the pan (i didnt think i did). bubbles mean air expansion meaning less pan contact, less heat transfer? the bottom wasn't that crisped either and i had to finish the pan on the stove. guess it could be a combo of both?

I made pan pizza today so it reminded me of this post. Was this the Serious Eats recipe?

Yeah, their pan pizza. I've since been told that the oven really needs to preheat for that hour to get real darn hot.