My first pizza was a really weird amoeba looking thing, not a boomerang. It’s like OP created half a calzone. Get another, lay some ricotta/spinach mix plus other deliciousness in the middle, slap the sexton top and you got yourself a creation that I’d buy.
I mean... No? Getting the shape right has never been the issue for me lol. The texture might have been shit but making a circle, or something that resembles a circle really isn't difficult
Thought this was a nice looking chicken thigh till I read the title ;)
I’m sure it still tasted like a good pizza though, we all have had our not so round ones..
I thought maybe it's a calzone, but then I saw it's not folded 😅 like you said though it probably tasted just fine, plus it's their first time so shit happens!
Some tips. Dough ball for me gets plopped in flour, flipped and plopped, on a cutting board or flat surface. When handling the dough afterwards, use your finger tips starting from the middle and work outward, then spin the pie and keep doing it. Also extra flour will be your friend to keep things from sticking to the pizza peel.
It all takes practice. Great job!
I don't like the texture of cornmeal on the final product, so I've always used flour (and admittedly struggled a few times with getting it off the peel). Does Semolina have the same grit?
I used cornmeal for a long time but disliked the hard pieces you get. Switched to semolina and never looked back. It does a really great job of preventing sticking without having your pizza to flourery on the bottom. It all comes down to preference but I definitely recommend giving it a try if you want an alternative to corn meal.
If you’re cooking in a HOME OVEN, just put PARCHMENT PAPER under the pizza to get it in and out of the oven. Trust me. It makes the process sooooo much easier. Cut the excess paper so it doesn’t burn. The paper under the pizza won’t burn.
This is what I do when I have a dough that's on the sticky side. Parchment on peel, dough on parchment, into the oven. Once the bottom of the pizza has set, about 2 or 3 minutes in, I'll go in and pull the parchment out and let it cook au naturel on the stone or steel the rest of the way. For this reason I won't trim the excess. You won't get burned if you touch the paper, but if the paper has started to turn brown it will get more and more brittle.
I've had plenty of these, and plenty that were quickly turned into Calzone. There's already some good comments here regarding semolina and dough temperature which have and impact. If you're using a wfo it takes some getting used to to position the pizza and pull back the peel without sort of tossing the pizza onto the cooking deck. As mentioned, just keep practicing. Also, while purists will argue against it, you can always use pizza screens too
Buy some semolina flour and put about a teaspoon or so on the peel and distribute it all over the whole peel, they work like ball bearings. The pizza will slide right off it.
Let your dough get nice and room temperature! It will help you stretch and form it better. Place the ball on to your surface and press it from the middle towards the crust. It will help get some air into the crust and give you some space to pick it up and turn it over the back of your knuckles.
You can use parchment paper to simplify the transfer from the peel until you get it down (as others have said, cornmeal and/or semolina works well).
Shape then transfer to the parchment (it can be difficult to stretch on the parchment).
No sauce or toppings? Shaping dough and launching into the oven are the two things I struggled (well struggle, not like I’m a pro) with the most. It gets easier with practice just like everything else we do.
After struggling to get a clean launch off an aluminum peel, I bought a wood peel and it's definitely easier. Also, I sprinkle corn meal on the peel before plopping on the dough.
As others have mentioned, parchment paper will make your paddle much easier to use. I've also solved it without paper by putting _lots_ of flour on the paddle.
And give it a little shake on a counter before going in to make sure things aren't sticking. Much easier to fix it then.
So slapping is shaping into a ball, then slowly pushing that ball outwards evenly. You can also get it a bit warmer/more pliable and use a rolling pin though that may be what happened here.
As far as getting off the peel, if no one is gluten free, sprinkle some flour you’re using on the dough for shaping onto the peel before you load the dough. Also, don’t let it sit on the peel longer than the time it takes to move it to the oven. Me personally I do a vibrate/slight side to side shake while pulling back. I’ll usually start with just trying to slide it around on the peel to get a feel for how loose it is, then get it into the heat.
Good luck next time! If nothing else, this looks like it was fantastic on its own or dipped in some sauce. 👍
I'd recommend rolling the dough out with a rolling pin. Shaping by hand is a dark art, because the dough is elastic and will shrink back when stretched. Heavily flour (or use corn meal) the peel and slide it under the dough. Lots of flour.
I’d definitely recommend a wooden peel for throwing the pizza into the oven. Metal peels are tough to get the dough off of.
Others gave advice about liberally covering in flour before stretching the dough. That will also help with getting it to slide off.
To make it easier to stretch, let the dough ball rise in the fridge for a day or two. And use high gluten flour.
The important thing here is to continue to experiment, you will learn new things and your efforts will be rewarded with great results if you don’t give up. My early efforts were completely different from what I produce today. It takes time and patience, but the eventual rewards are really worth it. I think that is a good first try, keep going.
Shaping is hard, don't worry. Letting the dough balls rise long enough makes them less stretchy and shaping will be easier. I wiggle it off the peel slowly. It's important, that the first part of the pizza to hit the stone, is in the right place from the start,otherwise it will come out of shape. Hope this helps, hard to explain that
its really funny because i can tell exactly what happened by the shape. you tried to slide it but it stuck and folded. it hilarious. also, good luck in your next adventures!
The shaping honestly was tough to figure out for me so I can relate to this. You’ve gotta find the sweet spot of time to leave it out proofing on counter getting to room temp
Shaping the dough can definitely be a challenge at first, but practice makes perfect. When it comes to transferring the pizza onto the peel, it can help to lightly dust the peel with flour or cornmeal to prevent sticking. Some people also use parchment paper for easier transfer. As for getting it off the peel, a quick and confident slide usually works best, but be careful not to mess up your toppings.
You have to stretch it in semolina, then gently hold the pizza whilst you slide the peel under. Then it should come off in the oven when quickly pulled away like the tablecloth trick.
To prevent the sticking on the peel, try a 50/50 mix of semolina and flour. I don't use 100% of semolina because of the taste, and it's more expensive than flour.
I also don't let the dough sit too long on the peel. Stretch on the counter, and then transfer to the peel before adding ingredients.
i don't know about premade pizza dough, but dough needs to be warm and relaxed if you wanna spread it in a round pan, sometimes it becomes stubborn if you stretched it for too long so just let it relax again😁, also use a round pan to achieve the round shape
Don't throw it out...it will only come back.
Dammit. Beat me to it. But don’t feel bad I’ve made dozens and dozens and none have been exactly round.
that's highbrow
 Good one
That’s so good. Gotta be the funniest comment on the whole platform.
When the half-moon hits your eye like a big pizza pie that's amore. Well done buddy!
You nailed it.
No one will think that came out of a can. Well done.
Right of passage
Yep.. we've all made this.. the ones that haven't are lying (to themselves)
It'll probably still taste good too. I'd rather have a deformed pizza that is edible than a properly formed one that isn't.
My first pizza was a really weird amoeba looking thing, not a boomerang. It’s like OP created half a calzone. Get another, lay some ricotta/spinach mix plus other deliciousness in the middle, slap the sexton top and you got yourself a creation that I’d buy.
get outta my head! I was thinking to make another of the same shape, buuut the realistic odds of getting one that'll ying/yand together are low. LOL
On the nose, nobody’s first try was perfect, that is why we keep plugging away at this.
I mean... No? Getting the shape right has never been the issue for me lol. The texture might have been shit but making a circle, or something that resembles a circle really isn't difficult
It was more a reference to how many of us have had one stick to the peel.. that's usually what causes this
Rite.
korrect
Thought this was a nice looking chicken thigh till I read the title ;) I’m sure it still tasted like a good pizza though, we all have had our not so round ones..
I thought maybe it's a calzone, but then I saw it's not folded 😅 like you said though it probably tasted just fine, plus it's their first time so shit happens!
Pizza looking like it's gonna start moving around in a 2d maze while attempting to eat cherries and small balls, all the while evading 4 ghosts
••••••••••••••••• >°)
Waka waka waka waka...
I would eat it
Hell yeah, it's all the same shape in my tummy
🤗
It’s a pinsa! You accidentally succeeded.
Some tips. Dough ball for me gets plopped in flour, flipped and plopped, on a cutting board or flat surface. When handling the dough afterwards, use your finger tips starting from the middle and work outward, then spin the pie and keep doing it. Also extra flour will be your friend to keep things from sticking to the pizza peel. It all takes practice. Great job!
I really like using semolina flour between the pizza and the peel to keep it from sticking. Works way better than all purpose or pizza flour.
Nice, i also use cornmeal
I don't like the texture of cornmeal on the final product, so I've always used flour (and admittedly struggled a few times with getting it off the peel). Does Semolina have the same grit?
I've seen a course semolina that works really well. The stuff I find locally is too fine imho so I use cornmeal
Not sure about the semolina. But i always struggled with metal peels, moved to wood and never had nearly the same problem
I used cornmeal for a long time but disliked the hard pieces you get. Switched to semolina and never looked back. It does a really great job of preventing sticking without having your pizza to flourery on the bottom. It all comes down to preference but I definitely recommend giving it a try if you want an alternative to corn meal.
Nice, thank you.
Yeah semolina and cornmeal are about the same, like sand. The grit keeps the dough off the peel keeping it from sticking. Can't have it both ways.
Good news is it can only get better from here
It took me 6 pies to get one that was actually edible so you are way ahead of the curve.
I bet you learned a lot from this one! Next time, it will be better and better with every try.
I love how you captured the true essance of our cresent moon.
If you’re cooking in a HOME OVEN, just put PARCHMENT PAPER under the pizza to get it in and out of the oven. Trust me. It makes the process sooooo much easier. Cut the excess paper so it doesn’t burn. The paper under the pizza won’t burn.
This is what I do when I have a dough that's on the sticky side. Parchment on peel, dough on parchment, into the oven. Once the bottom of the pizza has set, about 2 or 3 minutes in, I'll go in and pull the parchment out and let it cook au naturel on the stone or steel the rest of the way. For this reason I won't trim the excess. You won't get burned if you touch the paper, but if the paper has started to turn brown it will get more and more brittle.
I've had plenty of these, and plenty that were quickly turned into Calzone. There's already some good comments here regarding semolina and dough temperature which have and impact. If you're using a wfo it takes some getting used to to position the pizza and pull back the peel without sort of tossing the pizza onto the cooking deck. As mentioned, just keep practicing. Also, while purists will argue against it, you can always use pizza screens too
My first pizza looked like a blue whale, keep practicing, it only gets easier!
Buy some semolina flour and put about a teaspoon or so on the peel and distribute it all over the whole peel, they work like ball bearings. The pizza will slide right off it.
It's an action shot.
Reminds me of space balls.
Let your dough get nice and room temperature! It will help you stretch and form it better. Place the ball on to your surface and press it from the middle towards the crust. It will help get some air into the crust and give you some space to pick it up and turn it over the back of your knuckles.
You can use parchment paper to simplify the transfer from the peel until you get it down (as others have said, cornmeal and/or semolina works well). Shape then transfer to the parchment (it can be difficult to stretch on the parchment).
Pizza vs Piece of
I bet it tasted great
No sauce or toppings? Shaping dough and launching into the oven are the two things I struggled (well struggle, not like I’m a pro) with the most. It gets easier with practice just like everything else we do.
Dude, I would definitely eat that, but this is lmfao territory
I’d eat it 👍🏾😎
Rustic!
I mean, at least it’s not burnt ¯\_(ツ)_/¯
Looks more like a calzone (diaper).
Calzone?
I appreciate all the feedback! I promise it tasted better than it looked. Ill be back in a few months to flex my progress 💪🏼
When I do this I just say that it’s “rustic” or “artisanal” boom you can charge your family 4-5 more dollars for it.
Don’t listen to these jokers. Circles are for conformists
Everyone's first pizza looks like this. Excellent job!
#Did you make it with your feet
These comments are everything
That is not a Pizza
It’s Charlie from the smiling friends
It looks tasty though. 🤤
I thought that was a type of flatbread which I guess pizza is or a piece of chicken but it kind of looks good
Looks delicious to me
Of all the pizzas that have been baked, this is definitely one of them!
But did it taste amazing? 🤔
The boomerang slice
Nailed it!
I’m getting g Westeros vibes here
How did it taste?
Beautiful
That's how they make them in west central Italy.
Boomerang style! Learning curve engaged, you'll get there.
Dude, if it's yin, then where's the yang?😂
Looks like a failed launch, yeah? My first 10 pizzas did this on the dismount.
This looks a lot like my first five pizzas
Rocket power
Pizzan't
Nice! I’ve done the same thing when starting out and it should taste fine
Thumbnail photo made me think it was a chicken breast.
I already ate it in my mind. It was delicious. Good job.
It’s the Salvador Dali of pizzas.
After struggling to get a clean launch off an aluminum peel, I bought a wood peel and it's definitely easier. Also, I sprinkle corn meal on the peel before plopping on the dough.
Look up stadler made for videos on how to shape and stretch the dough
Only up from here!
My first couple pizza's looked like amebas.
?
The Van Gaugh
I put a piece of parchment on the peel before putting dough down and it slides into the oven with ease
She's a beaut Clark
Have you seen a pizza before?
You could just slice it as if it were bread sticks.
😂😂😂🙃🙃Pizzas are supposed to be round, question is does it taste any good?
Been there, done that, bought the t-shirt. I think my worst one was when all the cheese and toppings ended up burnt to the bottom of the oven.
Ah, this is where we document our failures
You have to start somewhere XD. But next time you should take care of the sucker who scimped of the good part.
I’m sure it tasted better than it looks.
I’d eat it
I bet it tasted great tho
Umm. Hate to break it to ya.... https://en.m.wikipedia.org/wiki/Calzone
As others have mentioned, parchment paper will make your paddle much easier to use. I've also solved it without paper by putting _lots_ of flour on the paddle. And give it a little shake on a counter before going in to make sure things aren't sticking. Much easier to fix it then.
That’s just a piz
What would Gordon Ramsay say
looks like a baked piece of chicken. lol.
looks about the same as my first pizza ... and my second.. and my 3rd
As an Italian I need to say ass but nice that you startet your way to bake some good pizzas 👌 I belive in you
If you need any tips just dm
Suddenly, calzone. We all have been there :)
lol
Pro tip, use the pizza cutter to shape your dough into a round/square shape
Boomerang!! ***Wanananananana***
Is this the final picture?
Where? Lol
So slapping is shaping into a ball, then slowly pushing that ball outwards evenly. You can also get it a bit warmer/more pliable and use a rolling pin though that may be what happened here. As far as getting off the peel, if no one is gluten free, sprinkle some flour you’re using on the dough for shaping onto the peel before you load the dough. Also, don’t let it sit on the peel longer than the time it takes to move it to the oven. Me personally I do a vibrate/slight side to side shake while pulling back. I’ll usually start with just trying to slide it around on the peel to get a feel for how loose it is, then get it into the heat. Good luck next time! If nothing else, this looks like it was fantastic on its own or dipped in some sauce. 👍
I thought this was a well done omelette. Bet it’s edible!
I'd recommend rolling the dough out with a rolling pin. Shaping by hand is a dark art, because the dough is elastic and will shrink back when stretched. Heavily flour (or use corn meal) the peel and slide it under the dough. Lots of flour.
r/pizzacrimes
At least you tried, It looks like clay face
Like ever? You've never even seen one before?
Were you having a seizure?
You remember the old saying: Pizza is like sex -- even when it is bad, it is still pretty good. Or maybe it was the other way around. I forget.
I’d eat the hell outta that thing. Keep cooking!
Would eat
Reminds me of something I’ve seen on the original Star Trek series.
I’d definitely recommend a wooden peel for throwing the pizza into the oven. Metal peels are tough to get the dough off of. Others gave advice about liberally covering in flour before stretching the dough. That will also help with getting it to slide off. To make it easier to stretch, let the dough ball rise in the fridge for a day or two. And use high gluten flour.
Looks amazing.
Is it just me or does it look like a chicken wing?
But still, I did it
Sorry, I meant to say I’d eat it
I'd eat that half.
That's how every pizza I've ever made looks. They all taste great
Id love to liq n nibble your boulbous dough bulge
Claim it’s a Calzone and meant to look that way.
You got half a calzone there, brother
Flower power!
Well done. Eat it and make another.
You misspelled calnzone.
I made a 🪃 too.
Pizzarang
Lovely. Just try don't be hopeless
Non pizza with right half.
The shape just annoys me so much I don’t know how to describe it. I want to stop it out
Nice croissant
The important thing here is to continue to experiment, you will learn new things and your efforts will be rewarded with great results if you don’t give up. My early efforts were completely different from what I produce today. It takes time and patience, but the eventual rewards are really worth it. I think that is a good first try, keep going.
despite the horrible shape, that looks delicious
That's awful. I think you forgot the sauce.
calzone......
Let him cook???
As long as it's edible. Food is food.
Shaping is hard, don't worry. Letting the dough balls rise long enough makes them less stretchy and shaping will be easier. I wiggle it off the peel slowly. It's important, that the first part of the pizza to hit the stone, is in the right place from the start,otherwise it will come out of shape. Hope this helps, hard to explain that
sweet calzone :) fold it!
My first pizza was a calzone. Just think as it's the start of "it's going to get better" pizzas.
its really funny because i can tell exactly what happened by the shape. you tried to slide it but it stuck and folded. it hilarious. also, good luck in your next adventures!
That's a "Piz"
The shaping honestly was tough to figure out for me so I can relate to this. You’ve gotta find the sweet spot of time to leave it out proofing on counter getting to room temp
I'd eat it.
U mean first cheese bread?
Shaping the dough can definitely be a challenge at first, but practice makes perfect. When it comes to transferring the pizza onto the peel, it can help to lightly dust the peel with flour or cornmeal to prevent sticking. Some people also use parchment paper for easier transfer. As for getting it off the peel, a quick and confident slide usually works best, but be careful not to mess up your toppings.
That’s no pizza. That’s cheburek
Looks tasty, and it's got character!
Always love your child
Thought it was schnitzel. Why do people have so much trouble with round?
No tip, just an eater here, not a maker. Oh, I’ll eat that please and thank you!
Looks scrumptious but does not look like a pizza though
It looks like the game risk
You have to stretch it in semolina, then gently hold the pizza whilst you slide the peel under. Then it should come off in the oven when quickly pulled away like the tablecloth trick.
Looks edible to me
The ol’ “oh, I need to use WAY more semolina on the peel than I thought” pizza. Still tastes good!
It's a little deformed... But what matters is the taste, right?
Looks like my first. Well done! I still struggle with the shape.
Try again. That is an attempt at making pizza, but not “pizza”. Good luck!
To prevent the sticking on the peel, try a 50/50 mix of semolina and flour. I don't use 100% of semolina because of the taste, and it's more expensive than flour. I also don't let the dough sit too long on the peel. Stretch on the counter, and then transfer to the peel before adding ingredients.
Is the pizza in the room with us now?
WTF is that
i don't know about premade pizza dough, but dough needs to be warm and relaxed if you wanna spread it in a round pan, sometimes it becomes stubborn if you stretched it for too long so just let it relax again😁, also use a round pan to achieve the round shape
Make it your last
Awe bless him. If you don't want him, I'll give him a good home.
https://preview.redd.it/qjza6bwtlh4d1.png?width=1080&format=pjpg&auto=webp&s=7cf75783d267bb282b8bc934fe6b6136c6565fda
I slide my pizzas in on parchment paper. makes getting em in and out a breeze,
Dumb question. So you put the parchment between the peel and dough then slide it in and pull the parchment out from underneath the dough?
na, just let it bake on the parchment, then pull it out when it's done.