this post was submitted on 30 Aug 2026
197 points (100.0% liked)
Bready
2926 readers
1 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 3 years ago
MODERATORS
This one was the perfect colour I think, the second one I made was a little bit more pale and I wish I had left it in for another minute or so.
There was also an awkward fold or two because I didn't do the best job shaping it.
Lastly, the outside edges were close to perfect I think, but closer to the middle it was a little bit greasier than I'd like, making it a touch soggy. I will be using every so slightly less olive oil in every step along the way next time.
You only get better with practice, and what a great thing to practice! You get to eat all the "mistakes"!
Please keep on posting your progress!
Now I need to build a pizza oven, I want to practice too!
This was also just on a 12" pan. We actually do have a pizza stone that we've used in the past for frozen pizzas and ready-to-bake crusts. However, I didn't want to invest in a pizza peel just yet, so the pan was a low risk, low invest option to try the first time since we already had it lol.
Smart and peels are far from cheap for the occasional pizza I agree. I say the system you are using is working and most if not nearly all pizza joints use pans or pans w/ the grates. If it works it works!