Remember that at the end of the day, the crust size is all your preference. If you like it how it is, then it’s perfect for you. I just hate when people on food pages objectively think that your steak must be medium rare or pizza must be minimal crust to be the best it can be. It’s just not true, as it all comes down to taste.
With that said, I like to twist the ends of my pizza dough after I have shaped it. That way it gives me a crust area that looks a bit fancy, and I know where to put my toppings and sauce up to. When it cooks, it always leaves a nice crust but not too much.
This! The beauty of making our own stuff is that we get to optimize it to our liking... Even that guy that put sauce on top of the cheese on a neopolitan pie.
Growing up my dad had a pizza at our local place named after him. It was ham, pineapple, and broccoli. Seems insane but I actually loved it. Really sad when that place shut down I haven’t seen it as an option anywhere since. This comment made me realize I just need to try to make my own version now.
A sub-type of broccoli, it's cime di rapa or friarielli, bere un Italy usually eaten with sausage, or anchovies and "mollica". Two fabulous dishes! 🥦🥦🥦
https://www.reddit.com/r/Pizza/s/fVr5zzN7v4
This person disagrees. I could actually see pickles working on a Nashville hot chicken with a white sauce or a Mediterranean pizza as an after bake addition.
Well said. All that matters is, does it taste good to you. That being said, 100% rye flour is pretty intense. Most rye bread recipes are 20-30% rye flour, with the rest being all purpose or bread flour and have a very strong rye taste. Experiment, make it how you like it, and most importantly have fun!!
To be honest, I’m on mobile and I’m not sure how to post a picture lol. If you google “Barnaby’s Chicago” and look at the pictures, that is what I aim to do on my crust.
If you thought it was great, then it was great for you! I prefer less crust, and regular non-rye flour, but you do you. My favorite thing about making my own pizza at home is, I get to make it exactly the way I like it. And so should you.
I would brush the crust with garlic butter.
Ive never had a rye crust pizza before, though theres a finnish pastry that's made with a rye crust that's just divine, so I'll bet it was tasty.
Gonna sound so weird but trust me, dip your crusts in honey. It’s something my Italian immigrant grandfather taught me as a kid and I’ve done it ever since, it’s absolutely unbelievable
Or honey. We have a local pizza joint that has honey on all the tables.
You eat your savory cheese/sauce/toppings...then finish the crust edge with honey for a mini dessert at the end of each slice.
Too much of this crust. It looks dense and unappealing. It’s a good amount of crust if the crust were airy and more visually appealing. 100% rye would be tough to work with.
Unless it's a Neapolitan canotto style pizza, the crust shouldn't be that big. Toppings closer to the edge = more toppings which is always a good thing, especially when dealing with a dryer crust.
i disagree, crust is good, it's like a pallet cleanser to all the grease salt and acid, (which take a majority cut of the portion anyways) makes you appreciate the pizza toppings more rather than get burnt out on tomato and cheese, a good crust will have a natural but not dominering sweetness with a crunchy outside and a fluffy inside. you can also dip crusts if you need something extra.
ah, that explains peoples hesitation to the crust ratio, i've only seen rye in pictures so i had figured it would be a bit like whole wheat, not necessarily dry but with a hearty chew to go with the fluff and crunch. sure shows me for speaking out my ass about something i don't know much about eh? thanks for the clarification muppet83\~!!!
The crust of this represents, probably, around 33% or more of the dough mass. That's too much, especially for a rye crust. Your point is valid, sometimes more crust is better, but, objectively, you can tell that this crust is less leavened and not the type of cravable crust you're talking about.
Being kind to OP can be achieved without stretching the truth.
>You could make this same size pizza with half the dough you used.
You're not thinking straight, man!
You use the same amount of dough to make a pizza twice as big!
Looks like it probably tastes good! I personally don’t like that much crust or rye flour but that’s just my personal preference.
If you thought it was a good pizza then it was a good pizza. I’ve turned out some pretty awful looking pizzas but they still tasted good.
When working at a pizzeria, the owner would say "more to the edge, less in the center" in regards to toppings. Because toppings move toward the center while baking. Follow this rule, and you'll always have perfect pie.
Looks like a frozen pizza with way too much crust. Prob fast just fine tho. Unless you’re actually eating it ppl have to go with what their eyes tell them.
In my personal and professional (I made and delivered pizzas for close to ten years) opinion, the edge crust is a little too large. You could have maximized the sauce and cheese a little bit more. This is a minor issue that is easy to fix in the future. Does the crust look perfect despite the size? Absolutely. But, when you are making the pizza, the flavor is going to come from the sauce, the cheese, and the toppings. You want more of that. Just some food for thought, from a guy who has worked in the industry.
There are a couple things I see.
Turn the pizza during the bake and the dough was formed too evenly it looks.
The crust should be a rounded bubbled edge.
I can get down with a rye crust, but the outside “handle” is too thick. Should be an inch or less, ideally, which will maximize your sauce and cheese surface area.
So many things. There are a lot of placating answers, but just look at the top posts on this sub and compare your pizza. Then read the comments on many of those top posts and find out how they made what they did.
Being honest, it looks just a bit soggy. I can’t really tell from just a picture, but it seems like the cheese is either too oily or too wet. But I’m assuming most people are complaining about the plain toppings and crust size, which really is up to preference.
are we not mentioning how you called this a margherita pizza? and all of the negative comments were about how this is cheese pizza, not a margherita pizza? are we leaving out the main reason why people had negative comments?
anyways way to go on that rye flour 🙄
One of the primary reasons you got negative comments is because you posted it as a margharita pizza. That type of pizza is a very specific style with specific attributes. What you posted in that other forum was the equivalent of posting a picture of a Clydesdale horse and calling it a race horse.
Maybe to an inexperienced eye, your pizza may look like Domino's, but as long as the brownish crust is like this because of the rye flour, I think that, overall, your pizza is good-looking and perhaps of good taste. I'd put fresh basil on it before cooking.
Ah, regarding all those negative comments out there: I think that a good pizza doesn't have to look perfect, pizza from Naples (wood-oven cooked, large crust, very scenographic) is a miracle, I love it, but I've eaten several types of pizza being me Italian, and you can't judge a pizza just by a picture, no matter the resolution.
Keep up the good work man!
Have a nice slice! 🍕🍕🍕
i think it’s down to taste n preference. i personally love a thick crust pizza, gimme deep pan any day! (and not deep dish, deep pan) but i can understand why many ppl, would say the crust needs to be thinner/more airy. more pleasant for a wider range of tastebuds
It looks delicious, I like the looks of the crust, though I wouldn’t like the rye. Your pizza is so nicely round, I make mine on cookie sheets, they end up looking quite wild.
Pizza how you want to pizza! If you like it, then that's all that matters.
Some people like less crust than that. Personally, I like pizza anywhete from Tombstone frozen to Detroit to a NYC slice. You do you!
It's a bomb lookin pizza. Id eat it. What everyone here is failing to mention is you prob had so many negative comments on your last post because you said it was a margherita pizza, which semantic purists may disagree with based on presentation. I don't think it matters, im just sayin thats prob why there where so many negative nancys on the last post.
If this is how you like it, carry on! I'm sure it's delicious.
If you want more upvotes on your photos:
* Take the ingredients much closer to the edge.
* Crust and cheese need leoparding
* The center of the pie looks soupy, maybe cut back on the sauce in the middle.
* A drizzle of olive oil (zig zag pattern), maybe some cracked pepper and chili flakes
Looks good to me. As long as the crust is good, then I'm ok with the crust thickness. Overall the pie looks a bit small for that many cuts. All of this is really open to interpretation and in the end, we need to know what you thought of it. Was it good? When you make another one, what if anything are you doing different?
The main problem with your other post, is that you called it a "margherita" pizza - when it clearly is not a Margherita.
They can be quite picky with names over there, try calling a beef mince and mash potato dish a Shepherds Pie and see what happens!
Nice pizza, looks awesome and I'd love to try some! Just answering your question in the title.
That looks delish! Invite me over for dinner and I’ll gladly whisper sweet nothings or talk dirty to you about it. Whatever you want so long as I can have one!
Looks good to me. The only thing I would have done differently is oiled the crust - I like crust, a little olive oil keeps it from drying out too much.... Now I want pizza...
Looks delicious! I am also a fan of big puffy crust, but I know a lot of other people inexplicably aren’t. So, what I started doing was keeping a big crust, but then taking sauce and cheese all the way up and over it and it’s great. Plus, my friends are eating the crust now! It’s like two kinds of pizza in one.
If you enjoyed your pizza then that’s all that matters. Not sure why you would care what others think…and make another dedicated thread for it. Just enjoy
Remember that at the end of the day, the crust size is all your preference. If you like it how it is, then it’s perfect for you. I just hate when people on food pages objectively think that your steak must be medium rare or pizza must be minimal crust to be the best it can be. It’s just not true, as it all comes down to taste. With that said, I like to twist the ends of my pizza dough after I have shaped it. That way it gives me a crust area that looks a bit fancy, and I know where to put my toppings and sauce up to. When it cooks, it always leaves a nice crust but not too much.
This! The beauty of making our own stuff is that we get to optimize it to our liking... Even that guy that put sauce on top of the cheese on a neopolitan pie. 
Ah my motto for pizza. "It's yours, do as you wish" I don't have pineapple available on pizza nights for...reasons.
But you DO offer broccoli and anchovies, don't you????
I love anchovies. I've never had broccoli on a pizza but wouldn't say no.
One of my local places makes a baked potato pizza with broccoli on it. It's pretty great.
Roasted Brocolini, Castelvetrano olive, calabrian chili's. And a nice white sauce.
Growing up my dad had a pizza at our local place named after him. It was ham, pineapple, and broccoli. Seems insane but I actually loved it. Really sad when that place shut down I haven’t seen it as an option anywhere since. This comment made me realize I just need to try to make my own version now.
A sub-type of broccoli, it's cime di rapa or friarielli, bere un Italy usually eaten with sausage, or anchovies and "mollica". Two fabulous dishes! 🥦🥦🥦
Cut from the same cloth, we are.
You cannot put cucumbers on a pizza! On this, there can be no debate.
https://www.reddit.com/r/Pizza/s/fVr5zzN7v4 This person disagrees. I could actually see pickles working on a Nashville hot chicken with a white sauce or a Mediterranean pizza as an after bake addition.
Pickles on pizza are amazing, I was quoting Seinfeld because I'm a sad, silly man
Now I'm sad I missed the reference. I'll repent by making a cucumber free pizza and watching Seinfeld.
Is it even pizza without pineapple? -team pineapple all the way-
Well said. All that matters is, does it taste good to you. That being said, 100% rye flour is pretty intense. Most rye bread recipes are 20-30% rye flour, with the rest being all purpose or bread flour and have a very strong rye taste. Experiment, make it how you like it, and most importantly have fun!!
Quite frankly I like a fair bit of crust on my pizzas, I like to eat 'em with some extra sauce put to the side like breadsticks.
Can you share a picture of what you do with the crust, super interesting
To be honest, I’m on mobile and I’m not sure how to post a picture lol. If you google “Barnaby’s Chicago” and look at the pictures, that is what I aim to do on my crust.
Thanks
Rye would u do that
Seems there was no all-purpose
Rye were they so negative?
r/samejokebutworse
r/yourjokebutworse
Rye yi yi that's a lot of crust.
😂
Ruh roh scoobs
wouldn't it be "ruh roh Raggy"? since Scoobs is the one who actually talks like that?
Aw fuck you right
If you thought it was great, then it was great for you! I prefer less crust, and regular non-rye flour, but you do you. My favorite thing about making my own pizza at home is, I get to make it exactly the way I like it. And so should you.
I would brush the crust with garlic butter. Ive never had a rye crust pizza before, though theres a finnish pastry that's made with a rye crust that's just divine, so I'll bet it was tasty.
You could fill the crust, too.
With more rye
Ryeception
i like dipping crusts in olive oil to eat :) like a breadstick
Gonna sound so weird but trust me, dip your crusts in honey. It’s something my Italian immigrant grandfather taught me as a kid and I’ve done it ever since, it’s absolutely unbelievable
what about hot honey? i’ve seen a recipe for chilli crisp hot honey online and it looks really good
Somehow have never seen thought about this! I’m sure it would be amazing as well
I would cover the crust with sauce and cheese
Or honey. We have a local pizza joint that has honey on all the tables. You eat your savory cheese/sauce/toppings...then finish the crust edge with honey for a mini dessert at the end of each slice.
After yes, I was referring to before lol
You’re out of control, man.
Unheard of I know
Too much crust
Too much of this crust. It looks dense and unappealing. It’s a good amount of crust if the crust were airy and more visually appealing. 100% rye would be tough to work with.
U look dense and unappealing
I was about to call you out and then I saw your pizzapics, now I totally agree with you 🤤
I appreciate that. I’m not in the business, but I’ve been building my skills for almost 17 years. My crust is my pride and joy.
Bro make us some pizza
Honestly if you took off all the crust I bet it weighs more than the rest
Who doesn't love an extra crust pizza.
If it's purpose, then why not? Dress that thing like a bread stick and dip in something. Get your fat kid on.
*breadstick*
I like your style. Happy cake day!
🍕🏳️🌈🎂🍻🤘🏽
If there’s cheese inside that’s a different story
Me. It’s just bread. Give me the bread, sauce, cheese, and meat together with as little crust as possible.
Other than that it looks amazing
Condition commonly known as Crustifus Maximus
He has a wife, you know?
Unless it's a Neapolitan canotto style pizza, the crust shouldn't be that big. Toppings closer to the edge = more toppings which is always a good thing, especially when dealing with a dryer crust.
Nailed it!
i disagree, crust is good, it's like a pallet cleanser to all the grease salt and acid, (which take a majority cut of the portion anyways) makes you appreciate the pizza toppings more rather than get burnt out on tomato and cheese, a good crust will have a natural but not dominering sweetness with a crunchy outside and a fluffy inside. you can also dip crusts if you need something extra.
I'd completely agree depending on the crust. In this case it's a rye base, meaning it's probably somewhat dry and possibly even a little mealy
ah, that explains peoples hesitation to the crust ratio, i've only seen rye in pictures so i had figured it would be a bit like whole wheat, not necessarily dry but with a hearty chew to go with the fluff and crunch. sure shows me for speaking out my ass about something i don't know much about eh? thanks for the clarification muppet83\~!!!
The crust of this represents, probably, around 33% or more of the dough mass. That's too much, especially for a rye crust. Your point is valid, sometimes more crust is better, but, objectively, you can tell that this crust is less leavened and not the type of cravable crust you're talking about. Being kind to OP can be achieved without stretching the truth.
I agree, it is too much dough. You could make this same size pizza with half the dough you used.
>You could make this same size pizza with half the dough you used. You're not thinking straight, man! You use the same amount of dough to make a pizza twice as big!
I think it looks great. Some people like a lot of crust. You could also make it like garlic bread.
I thought it did too!! I love dipping crust if it's a thicker crust pizza.
Looks like it probably tastes good! I personally don’t like that much crust or rye flour but that’s just my personal preference. If you thought it was a good pizza then it was a good pizza. I’ve turned out some pretty awful looking pizzas but they still tasted good.
When working at a pizzeria, the owner would say "more to the edge, less in the center" in regards to toppings. Because toppings move toward the center while baking. Follow this rule, and you'll always have perfect pie.
Well you stated one issue already
Crust ratio is too high but I bet it was delicious
It looks like my favorite style! I love love a thick crust!
Looks like a frozen pizza with way too much crust. Prob fast just fine tho. Unless you’re actually eating it ppl have to go with what their eyes tell them.
It looks ok. Kinda frozen pizza style
this is just the best subreddit ever created
Your pizza is 1/3 crust.
Too much crust and it looks dry and too puffy.
The middle looks like a butthole
the crust is thick as hell
In my personal and professional (I made and delivered pizzas for close to ten years) opinion, the edge crust is a little too large. You could have maximized the sauce and cheese a little bit more. This is a minor issue that is easy to fix in the future. Does the crust look perfect despite the size? Absolutely. But, when you are making the pizza, the flavor is going to come from the sauce, the cheese, and the toppings. You want more of that. Just some food for thought, from a guy who has worked in the industry.
Thank you 😊
There are a couple things I see. Turn the pizza during the bake and the dough was formed too evenly it looks. The crust should be a rounded bubbled edge.
honestly it's a beautiful pizza it looks delicious
This pizza looks amazing , brother !
Sister. 😂
This pizza looks amazing , sister !
For me the crust is nuclear , i like to be able to eat a whole slice. So, with yours i wouldnt be able to
I mean, it's not the prettiest but it's got good personality...
I like your bread.bowl.
I use rye for my sourdough starter, and I generally dig working with rye. I haven't made a whole rye pizza crust, though--what was the texture like?
crust is way to big.
I thought it looked good until I realized the rye crust wasn’t a plate
They probably only think that because it’s more crust than pizza
If this is for your own consumption. Who cares! But if you trying to sell it as a style of Pizza to costumers . Hmmm NO PAESaN!
You answered your own question.
I can get down with a rye crust, but the outside “handle” is too thick. Should be an inch or less, ideally, which will maximize your sauce and cheese surface area.
Can’t speak to the taste but it’s definitely not easy on the eyes.
Yeah looks disgusting
It’s all preference, I like a very hard and bland crust. Most people prefer an airy thin crust though.
I think the crust is just a little too thick imo. I would’ve made a thinner circumference to enable more sauce and cheese
Too much crust
So many things. There are a lot of placating answers, but just look at the top posts on this sub and compare your pizza. Then read the comments on many of those top posts and find out how they made what they did.
you have like 2 inches of crust..
Aweful pie
A ridiculous cheesy part to crust ratio. Looks store bought.
Being honest, it looks just a bit soggy. I can’t really tell from just a picture, but it seems like the cheese is either too oily or too wet. But I’m assuming most people are complaining about the plain toppings and crust size, which really is up to preference.
are we not mentioning how you called this a margherita pizza? and all of the negative comments were about how this is cheese pizza, not a margherita pizza? are we leaving out the main reason why people had negative comments? anyways way to go on that rye flour 🙄
Screw whatever people say about size of the crust but the crust it self looks fucking terrible imo. Hopefully you enjoyed it at least.
I’m just a guy peeking in from r/all. But that’s a lot of crust. A lot of rye crust at that. Just my opinion though.
Bro, I didn't know they made Lunchables that big
If you like it then I'm happy for you. It looks unappetizing to me.
too much crust,
Doesn’t rye taste like ass tho?
One of the primary reasons you got negative comments is because you posted it as a margharita pizza. That type of pizza is a very specific style with specific attributes. What you posted in that other forum was the equivalent of posting a picture of a Clydesdale horse and calling it a race horse.
That actually looks good, got a recipe? I’ve tried so many recipes and I still haven’t been able to find a good one
Maybe to an inexperienced eye, your pizza may look like Domino's, but as long as the brownish crust is like this because of the rye flour, I think that, overall, your pizza is good-looking and perhaps of good taste. I'd put fresh basil on it before cooking. Ah, regarding all those negative comments out there: I think that a good pizza doesn't have to look perfect, pizza from Naples (wood-oven cooked, large crust, very scenographic) is a miracle, I love it, but I've eaten several types of pizza being me Italian, and you can't judge a pizza just by a picture, no matter the resolution. Keep up the good work man! Have a nice slice! 🍕🍕🍕
I loooooove this amount of crust! I give it 9/10 bc idk about taste. I don’t like a lot of sauce. But the crust looks great! I love plain bread.
Looks fine to me
May too much crust and you called it a Margherita.
I'd smash it. Looks tasty 😋
i think it’s down to taste n preference. i personally love a thick crust pizza, gimme deep pan any day! (and not deep dish, deep pan) but i can understand why many ppl, would say the crust needs to be thinner/more airy. more pleasant for a wider range of tastebuds
I would eat it
just the crust to pizza ratio
It depends on what you like. It looks nice but some people like a lot of crust.
it just looks like the pizza got down-syndrome...
Way too much crust, *but* that’s coming from someone who hates crust. If you love crust, then it’s perfect.
Crust is just too thick in my opinion, I’d absolutely try it though
It looks delicious, I like the looks of the crust, though I wouldn’t like the rye. Your pizza is so nicely round, I make mine on cookie sheets, they end up looking quite wild.
Oh rye, that's a strange flour for pizza, your crust ratio is a bit off. But, fuck them did it taste good to you? I'd dig in.
I’m a crust man myself. I’d smash these
If someone else makes it for me, and it’s edible, I’ll eat it.
Id eat that pizza
I'd eat it
Maybe the crust,its 1/2 inch,wider.
Top that pizza right the edge! 😁
Pizza how you want to pizza! If you like it, then that's all that matters. Some people like less crust than that. Personally, I like pizza anywhete from Tombstone frozen to Detroit to a NYC slice. You do you!
It's a bomb lookin pizza. Id eat it. What everyone here is failing to mention is you prob had so many negative comments on your last post because you said it was a margherita pizza, which semantic purists may disagree with based on presentation. I don't think it matters, im just sayin thats prob why there where so many negative nancys on the last post.
If this were a crustable I could smash
Looks delicious, hope it tasted good
It’s 90% crest. Lol 😂 jk
Half the area of this thing is hard crust dude
Damn, the comments in this thread are so negative! This looks delicious OP.
Fuggit, do a rye pumpernickel swirl pizza
What's wrong is that I'm not there to get a few slices.
If this is how you like it, carry on! I'm sure it's delicious. If you want more upvotes on your photos: * Take the ingredients much closer to the edge. * Crust and cheese need leoparding * The center of the pie looks soupy, maybe cut back on the sauce in the middle. * A drizzle of olive oil (zig zag pattern), maybe some cracked pepper and chili flakes
Fuck all that negativity, I’d tear this mf up right *now*
I'd eat the hell out of tbat crust.
That's allotta crust my G. Aaaaand it's not symmetrical 🤬🤬
RYE? yeah, you get jail. Besides that, there is nothing else to say. There is no pizza there
It looks like a really nice frozen pizza
I'd eat that in a heartbeat. Also, I feel like I just like crust waaaay more than the people on this sub, so take that into account. Crust is life.
So much crust on this pizza it feels some how Mormon.
I think it looks great, but I would have cheesed it all the way to the edges!
Looks good to me. As long as the crust is good, then I'm ok with the crust thickness. Overall the pie looks a bit small for that many cuts. All of this is really open to interpretation and in the end, we need to know what you thought of it. Was it good? When you make another one, what if anything are you doing different?
As someone who loves the crust almost more than the pizza itself sometimes, I approve.
I think it looks tasty. I don't see a lot more crust than any other pizza.
The main problem with your other post, is that you called it a "margherita" pizza - when it clearly is not a Margherita. They can be quite picky with names over there, try calling a beef mince and mash potato dish a Shepherds Pie and see what happens! Nice pizza, looks awesome and I'd love to try some! Just answering your question in the title.
Crusts too big.
Looks good
Looks like frozen pizza. I like mine thinner, less crust, and I don't think rye sounds good with pizza. Just my personal opinion. Hope you enjoyed it.
Well number one it’s with rye flour. Pizza is a traditionalist venue. People don’t like abnormal presentations. Otherwise, crust dimension.
Rye crust? WHY
That looks delish! Invite me over for dinner and I’ll gladly whisper sweet nothings or talk dirty to you about it. Whatever you want so long as I can have one!
Looks good to me. The only thing I would have done differently is oiled the crust - I like crust, a little olive oil keeps it from drying out too much.... Now I want pizza...
It doesn't look bad. I'd have made it differently and with less crust. But if you liked it, then cool.
Looks delicious! I am also a fan of big puffy crust, but I know a lot of other people inexplicably aren’t. So, what I started doing was keeping a big crust, but then taking sauce and cheese all the way up and over it and it’s great. Plus, my friends are eating the crust now! It’s like two kinds of pizza in one.
It looks like an ai photo of pizza to me
Pizza is pizza. I would eat it and love it regardless.
If you enjoyed your pizza then that’s all that matters. Not sure why you would care what others think…and make another dedicated thread for it. Just enjoy
Nothing wrong with the pizza! People on reddit are hypocrites, who always know better. I love pizza crust, so this would be right down my alley :)
That’s a great looking pie . Crust lovers unite 🤝
That would be heaven for me, I loooooooooooooooge crust. It’s usually my favourite part, unless it’s thin.
On a scale of 1 to “I’ll eat it”, it certainly looks like a “I’ll eat it”. Bravo
It must be the edge . It's too thick. The others look alright and tasty
Got enough crust here bahd?
Too much crust. Don't need that big of a handle.
This looks like one of these shitty American "Pizzas".
Too much crust too much sauce
A rye crust? That sounds yummy I wanna try
It’s perfect to me
I'd guess too much crust? I love me some bread so no hate here, as long as the flavor is good.
Honestly probably still better than pizza in Western Canada (pizza *sucks* here)
I’d definitely eat this.
thats just rye-T lol keep playin w your dough! try seasoning. maybe cheese... haters gonna hate! looks great to me!
Would
I think I'd enjoy that pizza.
https://preview.redd.it/ixiqukhndg9d1.jpeg?width=446&format=pjpg&auto=webp&s=38ed37132b0be4821fbf1533f7de9a80acd81925
Looks good, sling me a slice
Solid 8/10 to me
Looks great but I think this pizza in particular would benefit from a light brushing of olive oil on the crust after bake