And best, I think at no point does our hapless victim of supposed enshittification define how big a personal pizza is supposed to be!
I’d add my experience as a past pizza professional™ (I was the prep cook at a popular college town pizza joint and made all the dough for the year I was there) but I don’t think it would help.
I always just made the dough balls about the size I thought they should be for the various sizes we had. No measuring. See, the magic of dough is that you can remove some if things are getting too big. You can add some if things are too small. It’s unfuckupable. Trust me. I was only 20 and usually hungover.
It really is worth a read. So many funny responses. The absolute best is puzzlegal screaming into the void when no one pays attention to her actually helpful replies. Every poster just taking things into different tangents that go nowhere
I tried early on and assumed I must be missing something because why wouldn’t you just start with a smaller ball? He thinks that the ball needs precision. I would assume that the worst thing that could happen is the personal pizza is a little too thick or small which is easily remedied through iteration.
I spent a year at Straw Hat as a 17 year old and made thousands of pizzas. The hung over dough person was gone by the time I arrived. We rolled it through a press and used templates to cut to size but that was shitty chain pizza.
While we’re on the subject, decades ago my then wife came up with a great idea for a dinner party. She bought a bunch of par baked personal pizza doughs, shredded cheese, toppings and sauce. Then everyone made their own pizzas on the outdoor grill. Some shared their creations. It was always a hit.
What’s funny is someone posted a recipe of exactly what he wanted and he complained that the clearly personal sized pizza shown in the image wasn’t his definition of a personal pizza! Even though it looked to be the exact size he was asking about.
Yeah. Whatever. I confess to bring annoyed by that. What was i thinking.
I don’t actually make pizza, but my husband and daughter have made a lot of pizza in my kitchen. With homemade dough. With fresh dough from the supermarket. With frozen dough from the supermarket. With matzo during passover…
That’s my take. The very worst that happens is you burn some sauce and cheese onto your oven floor. And even so, you get an edible result.
Yet it is for homemade dough? There are plenty of recipes for that. Why is it definitive for homemade dough pizzas but not for premade?
My dude! A personal pizza recipe for homemade dough is exactly the same as the one for premade dough. Just don’t do the beginning steps that talk about flour and water and shit.
Our friend seems like the sort of person that would eat the burrito wrapper if the instructions didn’t say to remove it.
What he wanted was for someone to tell him, use 6oz of premade dough (or 8oz or whatever) for a personal pizza, but what he was getting online were recipes for pizza or pizza dough. Those recipes don’t make 1lb of dough, but he’s got exactly 1lb to work with, and just doesn’t know how to translate the two. The recipe might say “split the dough you just made into 4 pieces” but without knowing how much that is… he’s guessing.
He would have done a lot better by searching for “how much dough to use for a personal pizza” rather than a recipe.
Sure. But somewhere in one of those recipes I would imagine it says how much dough the recipe makes. I guess I’ve just never thought that deeply about dough. It either looks like right amount or not.
What was i thinking.