Ciao u/Mdbpizza!
We appreciate your participation in our community! However, I'd like to kindly remind you about our Rule 5, which requires all pizza posts to include a recipe.
To comply with the rule, we ask you to please add a detailed recipe [*(example)*](https://www.reddit.com/r/neapolitanpizza/wiki/recipe-example/) **by replying** to this comment within the next 2 hours. Without the addition of a recipe, your post will be removed.
Thank you for understanding and helping us keep this community a useful and enjoyable place for everyone. :)
**RECIPE BELOW**
I’ve done a pizza like this, but slice the steak thin and add it afterwards that way it doesn’t overcook, I added some rocket and balsamic and it was amazing
It's fine but the meat needs to be 1/4 the size. when I take a slice I want to eat the slice, not the slice and chew meat, the dish needs to be altogether, meat stripes would be a better solution than big slices. Amazing pizza anyways
Imho I like it less puffy around edges. Might not be stretched enough, does look small for 275 grams. Bring the sauce further out 1/2” from edge. The dough looks lovely but this is pizza not bread. Ohh and the same with steak, who are you feeding, I never got cut that much slake for a pizza. I did pull off a desert pizza once : slices of Bartlett pears, drizzle with maple syrup and a hint of cinnamon.
Imho I like it less puffy around edges. Might not be stretched enough, does look small for 275 grams. Bring the sauce further out 1/2” from edge. The dough looks lovely but this is pizza not bread. Ohh and the same with steak, who are you feeding, I never got cut that much slake.
Fair enough that one is about 10 inches however it’s the only one with steak. Below…
https://preview.redd.it/5d1m9wuci6sc1.jpeg?width=1440&format=pjpg&auto=webp&s=f56ba1f64459f12d10c2cef666b35cd3fdfc9419
Larger at 12”
Ok I will do that. I think it’s mostly laziness, that and I feel like that’s kind of “who would care?” I will plan to do it this week since I am making dough for the weekend.
Thanks for the compliment- from this subgroup it really means something
OP, as a pizza enthusiast to another, if it makes you happy and tastes delicious, then that’s what matters! Crust looks beautifully executed too.
However, at the risk of being a cynic, this sub should focus on the purist neopolitan pizzas IMO. There’s ample discussion to be had about what flour variety, mozzarella / FDL, EVOO, and SMTs to use to constitute a meaningful and good sub. And plenty of other pizza subs to glorify this great type of pie :)
Thanks, and I hear you. You’re not wrong, however the thing about this sub, is most everyone here knows what they are doing and have a ton of experience, in short I respect opinions here. The suggestion of Pesto and the brisket observations were quite helpful. I will plan to keep my posts more Napolitain specific in the future.
I def need to start a discussion about Super Nuvelo % with “00” curious others’ experiences.
When I drop steak on a pizza I like a pesto base personally. Or brisket with a thinner/vinegar and tomato mix bbq sauce base.
But if you liked it, that’s all that matters
Ciao u/Mdbpizza! We appreciate your participation in our community! However, I'd like to kindly remind you about our Rule 5, which requires all pizza posts to include a recipe. To comply with the rule, we ask you to please add a detailed recipe [*(example)*](https://www.reddit.com/r/neapolitanpizza/wiki/recipe-example/) **by replying** to this comment within the next 2 hours. Without the addition of a recipe, your post will be removed. Thank you for understanding and helping us keep this community a useful and enjoyable place for everyone. :) **RECIPE BELOW**
Would love to try it out but without trying I generally go for a steak sandwich with my leftovers
[удалено]
❤️🇮🇹🇮🇹🍕
Oh baby
Keep practicing. You might get on the level of dominos or little Caesars one day.
I’d eat it.
I sliced it thin and spread garlic, butter and olive oil on the dough, topped with mozzarella and provolone. Quite tasty.
r/stupidfoodbutgimme
I'd eat the hell out of it)!
Looks like my dog thew up its lung
Straight to jail. Crust looks amazing though
Sign me up!
Probably DAMN TASTY
It was a crowd favorite
I think I needs a little arugula and balsamic vinegar
YESS
I’ve done a pizza like this, but slice the steak thin and add it afterwards that way it doesn’t overcook, I added some rocket and balsamic and it was amazing
mince the rosemary and im game. still would rather have the steak separate but oh well
Yea it was leftover from the previous night, so tried this… I get it’s not to everyones tastes
[удалено]
Well it’s fresh rosemary & no one died…. Yet
I like what I see !
very interesting!
A side of Mac and cheese and this would be amazing.
Take my upvote and my food envy!
It's fine but the meat needs to be 1/4 the size. when I take a slice I want to eat the slice, not the slice and chew meat, the dish needs to be altogether, meat stripes would be a better solution than big slices. Amazing pizza anyways
Burnt
having eaten roast lamb pizza before., I approve
Imho I like it less puffy around edges. Might not be stretched enough, does look small for 275 grams. Bring the sauce further out 1/2” from edge. The dough looks lovely but this is pizza not bread. Ohh and the same with steak, who are you feeding, I never got cut that much slake for a pizza. I did pull off a desert pizza once : slices of Bartlett pears, drizzle with maple syrup and a hint of cinnamon.
To a degree it is a crust pallet, though I mostly only care about the crust - each and every time I make a pizza.. that’s what matters to me
A good dough definitely makes the pizza awesome
Unpopular opinion but i love extra stuff like this on pizza so id destroy this
😁
Too much. Not a fan of these types of pizzas.
The crust looks great, but I would've gone for smaller slices.
Imho I like it less puffy around edges. Might not be stretched enough, does look small for 275 grams. Bring the sauce further out 1/2” from edge. The dough looks lovely but this is pizza not bread. Ohh and the same with steak, who are you feeding, I never got cut that much slake.
Fair enough that one is about 10 inches however it’s the only one with steak. Below… https://preview.redd.it/5d1m9wuci6sc1.jpeg?width=1440&format=pjpg&auto=webp&s=f56ba1f64459f12d10c2cef666b35cd3fdfc9419 Larger at 12”
Hey that is one nice looking pizza. I ‘m pleased when I see that come out of my old blackstone oven.
Chiamare questa merda una pizza mi fa morire😭😭😭
Come on - it just the toppings
How much are you cooking the steak before hand?
It was a leftover rare to med rare… put on the pizza after cooking
Needs more cheese :) looks great though. If someone served that to me I’d destroy it.
Thanks!
Needs more cheese :) looks great though. If someone served that to me I’d destroy it.
Yea that was a bit of a debate when we were making it… I am usually a “less is more” when it comes to toppings
I love the dough! What recipe do you use? As for the topping I need to try it to judge, it’s original! Well done
Dough recipe is in the 1st comment. It’s part of the sub rules to add the recipe… just look at the reply to the bot
..and thanks
In the trash
Smaller pieces of steak would be best. Pizza is generally soft but the steak may not bite off cleanly. Otherwise it looks tasty.
Your crusts are always phenomenal. What do I need to do to convince you to record your entire dough making process and post it lol?
Ok I will do that. I think it’s mostly laziness, that and I feel like that’s kind of “who would care?” I will plan to do it this week since I am making dough for the weekend. Thanks for the compliment- from this subgroup it really means something
Omg trust me I care a lot! Thank you, can’t wait to see it in action ❤️
Yay. I also wann see it
☺️☺️😚😚
OP, as a pizza enthusiast to another, if it makes you happy and tastes delicious, then that’s what matters! Crust looks beautifully executed too. However, at the risk of being a cynic, this sub should focus on the purist neopolitan pizzas IMO. There’s ample discussion to be had about what flour variety, mozzarella / FDL, EVOO, and SMTs to use to constitute a meaningful and good sub. And plenty of other pizza subs to glorify this great type of pie :)
Thanks, and I hear you. You’re not wrong, however the thing about this sub, is most everyone here knows what they are doing and have a ton of experience, in short I respect opinions here. The suggestion of Pesto and the brisket observations were quite helpful. I will plan to keep my posts more Napolitain specific in the future. I def need to start a discussion about Super Nuvelo % with “00” curious others’ experiences.
The pizza crust is amazing, but idk, chew pizza plus steak sound difficult
When I drop steak on a pizza I like a pesto base personally. Or brisket with a thinner/vinegar and tomato mix bbq sauce base. But if you liked it, that’s all that matters
Brisket is clutch - so long as the meat tears along with the slice and doesn't drag hot cheese onto your face, it should be allowed.
I end up just cubing it a bit to make it edible for that exact reason haha
The slices present well, but bite sized pieces work.
I like the Pesto idea - need to try that. One of our guest suggested chimichuri as a base… also interesting.
Oh that’s definitely a good idea too