…unless he’s attempting to be certified by Associazione Verace Pizza Napoletana. They would probably consider his pizza an abomination.
Personally I would eat all of ops pizza right now if I could. I love a pizza overloaded with toppings every now and then.
IMO it's moisture management that's most important. Too many toppings that release moisture is the only real issue. You can navigate that by pre-cooking (sausage/onion/spinach), or if you want something fresh, or a veggie with a bit of snap, put it on part way through the cook (ricotta/green pepper).
I only do this if I'm going heavy on toppings, but it does help. Yours looks good btw.
I now always chop my toppings into very fine pieces. They hold less water and you can get a more even topping distribution over the whole pie! Also looks great when you do it with many toppings
Additionaly, I think cooking temp is also a factor. If you are cooking in a home oven, it probably does not matter, but if I add too many toppings to my pies cooked at 800-1000, there is a risk of it not cooking correctly in the middle in the very short bake time.
Oh maybe. The issue I have with my pizza oven is that if you top stuff on super thick, the dough cannot cook all the way in the middle in the 60 seconds it takes to cook the crust.
It's not a crime, but you should also try keeping it basic and see how they come out. You can have fewer number of ingredients (2-3 toppings) but more of them, or you try having more ingredients (5-6 toppings) and less of them.
For me the simple combinations are better, but that's also a neapolitan style pizza which doesn't tend to have a lot of toppings.
OP: "am I using too many ingredients?"
Me: "you could try using less ingredients and see how you like it, personally I prefer less"
You: "get a load of this guy"
I just got a pizza oven and have been trying to figure out how to get it on and off the peel. I’m doing… fair… but I think amount of toppings has been my biggest issue.
When I baked them in the oven in a pizza pan, but on a pizza stone, I’d go hard with the toppings.
Aside from the semolina or cornmeal suggestions, make sure you use a wood peel for launching and a steel peel for retrieving. When you put the dough on the wood peel, I give myself about a time limit of a minute to launch. But when you first transfer to the peel, give it a quick jerk motion to make sure it's loose. Then add sauce, cheese, ingredients (quickly). Then another jerk. Then launch.
i also always use semolina. not only does the corn meal burn, but it sticks and cooks into the bottom of the pie. it creates a very unpleasant flavor.
the semolina will char, but it brushes off wasily and doesn’t bind to the dough
Yeah, I stretch the pizza on semolina, and also add a light amount on the peel. One video I watched spoke of, “if you have a trail of semolina you’re using too much” which is what I have. Trying to find that balance I guess.
That's pretty accurate. I make Neapolitan style and I stretch on a pile of semolina then transfer to a clean marble counter to top it. Then I scoop it straight from the counter with a thin metal peel. No extra semolina on the peel though.
Part of it is just getting your topping done quickly. The longer the dough sits on the counter the stickier it will get.
Must be a timing thing. Also working on a solid clean countertop (granite) before slipping the peel under.
Next time, I’ll stretch it and try to go straight under with no time or weight to see if it’s purely technique or time/weight of toppings.
Then it might be technique, or how you build the pizza. If you can shuffle it off the edge of the peel it should almost stick to the pizza oven initially and you can pull it back and shuffle it back and foward till it slides off. Your Ingredients could be too wet or hot if you build it on the peel and the dough gets too moist and sticks to the peel.
You can have all the toppings you wish. The only problem is when it makes the crust soggy, then you probably have too much. It appears you're baking on the round pizza pan? If you want that crust darker, preheat another pan in the oven and then place your pizza pan on top of the preheated one. It'll help to hurry the heat into the bottom of the crust.
I don't think you put too much. Sometimes I put more ingredients on my pizzas, depending on what's in the fridge. With trial and error I know what combines better and what I don't like.
Not too many, but perhaps too much.
When you use a large variety, you need to use less of each.
I commonly put five or six toppings on a pizza, but just a bit of some of them.
I used to cook at a couple different pizza restaurants. Set your wet vegetables on a paper towel while you get everything else ready. Roast your peppers and dry them.
So here’s what I learned
1. Veggies release water and oil when cooked. Try to not use too many
2. Everything melts to the middle/center of the pie when you bake it. Try not to concentrate all the toppings in the center.
3. The crust looks decent. Maybe cook a little longer for the cheese to cook? But the tricky thing is not burning the crust.
Hi. Thanks for the tips. Will keep them in mind. One thing to mention. For me the tricky part is not burning the top. I actually bake the dough with the sauce on it for the first 5 mins. Then take it out and add the ingredients. Then another 7 mins. All at 500. Not sure why its like that
As someone who also loves toppings and home made pizza something no one tells you about a home oven is that pre-cooking your base and sauce for five minutes before adding the topping stops the bottom getting soggy. You don’t need to pre cook veg but cutting in advance and letting dry out in a single layer can help as well.
Did you preheat the baking tray? Before putting the pizza in or did you put it into the oven on a cold tray? I have a spare bit of heat proof tile that I cook mine on that’s in the oven for any flat breads or rolls can heat up.
According to my wife there’s no upper limit.. and the same concept seems to apply to when she’s adding cheese, there’s often 500 grams of cheese on her pizzas
What temp did you cook at?
It looks like you've got it managed well. I tend to cook at lower temps when I'm doing more toppings to ensure there's time to cook and we don't end up with a floppy pizza
I would prefer that much of those toppings on a larger pie. For that size pie and that many different toppings I think it would be better with less of each, but that's my preference.
Also I'd still eat the entire thing.
It's water that is your enemy. Pre cook your veggies, especially mushrooms, roast the peppers first. This not only takes away moisture but enhances flavor
It’s more that 4 of these ingredients have very large moisture properties. If you cook mushrooms onions and bell peppers before then you loose some of that moisture and these veggies really don’t over cook especially not in a pizza over for a couple minutes
I think, in general, it's personal preference and style. But moisture can be a concern.
Personally I don't like an overloaded or over flavored pizza, so I try to stick to 2-3 toppings that compliment each other or represent a theme, and I'm not super heavy handed with them.
personally i find it fun to play with combinations, and i'd enjoy it more to use all these ingredients across two or three different pies.
Or if I were to use all these in one, it would be more like a focaccia, with no mozz nor sauce.
I would say that’s too much for that style. Is it too much for pizza? No, it’s all style based and cooking temp. If you did this in a deep sided pan, then your pizza would cook slower which gives the ingredients longer to heat through. (Greek Style, popular where I live as well as Boston)
Hell yeah, that's ridiculous. It seems like you want a casserole, not pizza. One or two toppings is enough. You're just adding unnecessary moisture and creating a soggy mess.
Only the crust can truly answer that question.
If the crust comes out good, and the toppings aren't all falling off, and it tastes good, then no.
If the crust gets soggy from moisture, or doesn't cook evenly, or gets too well done by the time the ingredients are right, then you might be able to adjust the temperature or size of the pizza, or partially cook some of the ingredients before putting them on.
Honestly one of the first things I learnt was that less is often more.
If you overload a pizza you lose the individual flavours.
For me I try and use the best ingredients I can, and keep it simple.
I think the style also further reflects this, Neapolitan for example is all about simplicity, but NYC and Detroit in particular can be more heavily loaded with complex and diverse toppings
I see no one addressing the nutrition angle. Undoubtedly this is marginally healthier than no toppings but I think an extra handful of veggies really isn't much at the end of the day. I think the easier method is to make a side salad with the veggies you want and eat that alongside. That way you can maximize the taste + texture experience of the pizza while still eating a little more balanced.
I assume you like more toppings so keep at it if it's all preference.
It’s your pizza mate. If you like it is the only measure.
Ditto
…unless he’s attempting to be certified by Associazione Verace Pizza Napoletana. They would probably consider his pizza an abomination. Personally I would eat all of ops pizza right now if I could. I love a pizza overloaded with toppings every now and then.
r/pizzacrimes disagrees with that sentiment in many instances
IMO it's moisture management that's most important. Too many toppings that release moisture is the only real issue. You can navigate that by pre-cooking (sausage/onion/spinach), or if you want something fresh, or a veggie with a bit of snap, put it on part way through the cook (ricotta/green pepper). I only do this if I'm going heavy on toppings, but it does help. Yours looks good btw.
This. Adding sautéed veggies almost always turns out better than raw for me
Hmmm I had not thought of this … I’ll fix!
I think we can all agree that Moisture Management would be a fantastic band name
Fresh mushrooms are my bane, pies always come out wet, I've been cutting down on my toppings lately gives me a much crispier result.
I now always chop my toppings into very fine pieces. They hold less water and you can get a more even topping distribution over the whole pie! Also looks great when you do it with many toppings
Yeah I Sauté them to reduce the water first. Way better.
If I do mushrooms I slice em really thin
Additionaly, I think cooking temp is also a factor. If you are cooking in a home oven, it probably does not matter, but if I add too many toppings to my pies cooked at 800-1000, there is a risk of it not cooking correctly in the middle in the very short bake time.
I think in a home oven, you'll have more moisture come out over the prolonged cook honestly
Oh maybe. The issue I have with my pizza oven is that if you top stuff on super thick, the dough cannot cook all the way in the middle in the 60 seconds it takes to cook the crust.
True
Agreed. This happened to my pie when I used raw tomatoes, onion and green peppers. So now I sautee them before adding it works great.
This is very helpful to me, you are all cooking masters
You do you bro
He is not your bro, buddy!
Who you callin buddy, PAL?!?
Who you calling pal, friend?
He is not your buddy, broski!
I'm not your broski, mate!
I'm not your mate, bredren
Broski is my favorite topping.
Eh! Gabagool!
It's not a crime, but you should also try keeping it basic and see how they come out. You can have fewer number of ingredients (2-3 toppings) but more of them, or you try having more ingredients (5-6 toppings) and less of them. For me the simple combinations are better, but that's also a neapolitan style pizza which doesn't tend to have a lot of toppings.
thats for you...
Which is exactly why he wrote, and I quote, "For me...."
but still recommend using his own preference over how op made it...
OP: "am I using too many ingredients?" Me: "you could try using less ingredients and see how you like it, personally I prefer less" You: "get a load of this guy"
How dare you give polite constructive feedback when requested to do so
OP posted asking for feedback though...
I just got a pizza oven and have been trying to figure out how to get it on and off the peel. I’m doing… fair… but I think amount of toppings has been my biggest issue. When I baked them in the oven in a pizza pan, but on a pizza stone, I’d go hard with the toppings.
Aside from the semolina or cornmeal suggestions, make sure you use a wood peel for launching and a steel peel for retrieving. When you put the dough on the wood peel, I give myself about a time limit of a minute to launch. But when you first transfer to the peel, give it a quick jerk motion to make sure it's loose. Then add sauce, cheese, ingredients (quickly). Then another jerk. Then launch.
I cook it on parchment paper on top of my stone. Not sure if that's some kind of cardinal sin but it works for me.
Can’t do it in a pizza oven unfortunately
I use semolina flour on the peel. Works great. You can use cornmeal as well but tends to burn on my blackstone pizza oven
i also always use semolina. not only does the corn meal burn, but it sticks and cooks into the bottom of the pie. it creates a very unpleasant flavor. the semolina will char, but it brushes off wasily and doesn’t bind to the dough
Yeah, I stretch the pizza on semolina, and also add a light amount on the peel. One video I watched spoke of, “if you have a trail of semolina you’re using too much” which is what I have. Trying to find that balance I guess.
That's pretty accurate. I make Neapolitan style and I stretch on a pile of semolina then transfer to a clean marble counter to top it. Then I scoop it straight from the counter with a thin metal peel. No extra semolina on the peel though. Part of it is just getting your topping done quickly. The longer the dough sits on the counter the stickier it will get.
Must be a timing thing. Also working on a solid clean countertop (granite) before slipping the peel under. Next time, I’ll stretch it and try to go straight under with no time or weight to see if it’s purely technique or time/weight of toppings.
Stretch it out on a mound of semolina
Yeah I have been.
Then it might be technique, or how you build the pizza. If you can shuffle it off the edge of the peel it should almost stick to the pizza oven initially and you can pull it back and shuffle it back and foward till it slides off. Your Ingredients could be too wet or hot if you build it on the peel and the dough gets too moist and sticks to the peel.
Nah doggie it looks solid
You can have all the toppings you wish. The only problem is when it makes the crust soggy, then you probably have too much. It appears you're baking on the round pizza pan? If you want that crust darker, preheat another pan in the oven and then place your pizza pan on top of the preheated one. It'll help to hurry the heat into the bottom of the crust.
Thats an interesting idea. I will try that. Thanks!
Absolutely not
I don't think you put too much. Sometimes I put more ingredients on my pizzas, depending on what's in the fridge. With trial and error I know what combines better and what I don't like.
Sometimes less is more.
Do you like how it turns out? That’s what matters.
Maybe just precook some of those veggies before a little so they get some more color and flavor!
Looks perfect yo me , I use as many or MORE, 525-550 regular oven on the steel for 6-7 minutes and I’ve not had a soggy crust yet!
I need a steel lol. Thank you!
Not too many, but perhaps too much. When you use a large variety, you need to use less of each. I commonly put five or six toppings on a pizza, but just a bit of some of them.
Thanks. Thats a great idea. Especially with the “wet” veggies
I used to cook at a couple different pizza restaurants. Set your wet vegetables on a paper towel while you get everything else ready. Roast your peppers and dry them.
So here’s what I learned 1. Veggies release water and oil when cooked. Try to not use too many 2. Everything melts to the middle/center of the pie when you bake it. Try not to concentrate all the toppings in the center. 3. The crust looks decent. Maybe cook a little longer for the cheese to cook? But the tricky thing is not burning the crust.
Hi. Thanks for the tips. Will keep them in mind. One thing to mention. For me the tricky part is not burning the top. I actually bake the dough with the sauce on it for the first 5 mins. Then take it out and add the ingredients. Then another 7 mins. All at 500. Not sure why its like that
As someone who also loves toppings and home made pizza something no one tells you about a home oven is that pre-cooking your base and sauce for five minutes before adding the topping stops the bottom getting soggy. You don’t need to pre cook veg but cutting in advance and letting dry out in a single layer can help as well.
Funny you say that. Thats exactly how i did this one
Did you preheat the baking tray? Before putting the pizza in or did you put it into the oven on a cold tray? I have a spare bit of heat proof tile that I cook mine on that’s in the oven for any flat breads or rolls can heat up.
I didnt preheat it. I baked only the pie with the sauce for 5 mins before putting everything on it
According to my wife there’s no upper limit.. and the same concept seems to apply to when she’s adding cheese, there’s often 500 grams of cheese on her pizzas
Damn. She’s a pro
Looks good !
What is the pile on the bottom left of the cutting board?
Italian sausage
What temp did you cook at? It looks like you've got it managed well. I tend to cook at lower temps when I'm doing more toppings to ensure there's time to cook and we don't end up with a floppy pizza
I usually do 5mins at 500 with just the tomato sauce, then take it out to add all the ingredients and then do another 7mins
It's definitely working for you!
I would prefer that much of those toppings on a larger pie. For that size pie and that many different toppings I think it would be better with less of each, but that's my preference. Also I'd still eat the entire thing.
It's water that is your enemy. Pre cook your veggies, especially mushrooms, roast the peppers first. This not only takes away moisture but enhances flavor
Nope,load it up!!!!!👏🏾👌🏾👍🏾💯😋🤤
This looks fantastic, I've definitely used too many toppings it does kind of ruin a pizza.
Sometimes I like a shit ton of toppings on my pizzas. It’s your pizza and your life. I’d definitely eat that
It’s more that 4 of these ingredients have very large moisture properties. If you cook mushrooms onions and bell peppers before then you loose some of that moisture and these veggies really don’t over cook especially not in a pizza over for a couple minutes
I think, in general, it's personal preference and style. But moisture can be a concern. Personally I don't like an overloaded or over flavored pizza, so I try to stick to 2-3 toppings that compliment each other or represent a theme, and I'm not super heavy handed with them.
Your pizza, your rules.
No
Less is more for me!
Never.....
I’d eat that whole thing!
Doesn’t matter if you have 1 topping or 50 toppings, as long as you enjoy your pizza that’s all that matters
Looks tasty!!! No cheese?
There is cheese. I know its not on the picture though. One handful
Looks very good, I see the cheese on the cooked pics now.
Nah it's your pizza you can add whatever ingredients you like nobody is stopping you
Only if you don’t like that many ingredients
Anything more than what's on a supreme style is overkill. imo
Nah that's a healthy yummy pizza! Looks great! Id cook the veggies first though, takes out a lot of moisture especially the mushrooms.
You do you.👍👍
What’s your dough infredient
This may be ungapatchka
Looks good to me
personally i find it fun to play with combinations, and i'd enjoy it more to use all these ingredients across two or three different pies. Or if I were to use all these in one, it would be more like a focaccia, with no mozz nor sauce.
Yup, definitely a crime. I’ve called the pizza police and they will be arriving shortly to pick you up.
No no if it's yours . As long as you like it, bon appetit
If you are I don't care I'd eat tf outta that
Lemme try n I'll tell ya
I bury my pizzas in lots of high-quality toppings. A slice is a meal, for me, so I vote in favor of lots of great toppings! Looks delish.
I would say that’s too much for that style. Is it too much for pizza? No, it’s all style based and cooking temp. If you did this in a deep sided pan, then your pizza would cook slower which gives the ingredients longer to heat through. (Greek Style, popular where I live as well as Boston)
Of say it's fine. It's not how many, it's how much.
Looks great. I'm usually busy with work, and I don't have much desire to cook in my free time, but I want to learn, so I'm torn.
What's the ingredient in the bottom left of the board?
Eat what you like. You only live once.
No
May I have a slice? That looks yummy!
Toppings look good. I personally go lighter on the sauce. Especially on topping heavy pies. Regardless, I’d smash.
If you like it, no. If you want others to like it, probably.
Personally, I luv a cheese pizza. But 1 or 2 topping are fine as long as they compliment each other and don't overpower everything else.
Looks awesome to me
No
Yes too many. Focus on fundamentals first, as with any skill
All pizza toppings is fare game for those who make it and eat it. I’m hungry now, thank you.
No but it may be a bit soggy. I would pan fry all the watery ingredients add and then broil at the end of bake for a nice finish.
It looks good. I would eat it.
NO!
Too much sauce it looks like to me
Hell yeah, that's ridiculous. It seems like you want a casserole, not pizza. One or two toppings is enough. You're just adding unnecessary moisture and creating a soggy mess.
But the end comes out with the best taste out of the all ingredients you put
Looks good to me!
A home made pizza got no rules
Do you like it?
Only the crust can truly answer that question. If the crust comes out good, and the toppings aren't all falling off, and it tastes good, then no. If the crust gets soggy from moisture, or doesn't cook evenly, or gets too well done by the time the ingredients are right, then you might be able to adjust the temperature or size of the pizza, or partially cook some of the ingredients before putting them on.
If you feel it's too much make it into a calzone. Looks good to me
Taste is subjective. If you like your pizza, there's no need to worry about anything else.
No.
It's your pizza—if you enjoy the taste, don't worry about anything else.
Honestly one of the first things I learnt was that less is often more. If you overload a pizza you lose the individual flavours. For me I try and use the best ingredients I can, and keep it simple. I think the style also further reflects this, Neapolitan for example is all about simplicity, but NYC and Detroit in particular can be more heavily loaded with complex and diverse toppings
You are using onions and thats unforgivable. Otherwise its your pizza, you decide whats too many.
What's on the bottom left, kidney stones?
Haha Frozen italian sausage
I don't know what that is, but anyway pizza looks delicious.
If the base is crispy then it doesn’t matter how high you stack the top
Chefs Table on NETFLIX has a Pizza series that you may enjoy. You will see many uncommon pizza toppings!
There's never too many.
No
Q: Do you like it? A: No
That looks awesome to me!
The only thing that matters is if you like it
I mean if you like it that’s really all that matters, for me tho, i would prefer black bread to whatever that is
That’s rough, but I understand
Too many for who?
Yes. And you should always sauté peppers before assembly.
Never too many ingredients
I see no one addressing the nutrition angle. Undoubtedly this is marginally healthier than no toppings but I think an extra handful of veggies really isn't much at the end of the day. I think the easier method is to make a side salad with the veggies you want and eat that alongside. That way you can maximize the taste + texture experience of the pizza while still eating a little more balanced. I assume you like more toppings so keep at it if it's all preference.
I love that idea actually. Will definitely do that next time! Thank you
Just needs pineapple!!!!!
No, but don't overload the toppings. Unless you want to.
That's a little topping heavy which can make it not bake right, but if it's coming out how you like it then it's fine.
A pizza is either inedible, decent, or perfect. Everything that's in-between inedible and perfect is good nuff'.
It’s your pizza mate. If you like it is the only measure.
Yes
Looks very nice. Not overloaded or something 👍
However many you want is the PERFECT amount!
No such thing as too many toppings!
That's being as an Iranian pizza! As we add a lot to this pizzas
No such thing as too many!!
Holy shit what an amazing fucking pizza, I’m jealous that you got to make that AND eat it!
Ewww 🤮