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A while ago we got dirt crappy 4 oz crappy frozen ribeye steaks for $2 each. The sauce is my last jar of Italian gravy. So there's quite a bit of pork in that. When I get the chance I'll have to make more. Scratch made crust.
Cost per person: $4.50
Something about this image is being rejected as reality by my brain.
My wife said "It doesn't look real in that picture."
Here is one of the failed shots.
It must be a lighting issue. Like images near the equator close to noon. Looks like poorly rendered graphics haha
Definitely lighting. See my reply to the other comment.
That looks like it came from a 4chan thread in 2012 where someone gives themselves a disease that I have to Google.
The OP picture came out very nicely though!
Pizza pics? Sure I'll play along. Pre-cooking (no kidding?) because the after cooking pic was dark as heck.
Self done sauce, dough, stuffed crust with string cheese in it, and olive oil crust basting. Sometimes you just mess about and it works.
What is "string cheese"?
Might be a murican thing, mozzarella that you can peel in strips basically.
The link you provided says it's a Slovakian thing. Looks good to be honest.
Hadn't read honestly. It's common in the stores here and it just seems like the kind of machining our food that happens a lot. Generally sold in little sticks as a snack so handy shape for the purpose.
This is what I usually see it as:
Oh okay, I see. Yeah that's a little bit different isn't it. Willing to bet it can stay on the shelf for about a quarter of a century without spoiling, too. 😬
The cheese looks like cookie icing.
Looks good! Not going to lie though at first glance I was like "wtf, peppers and chocolate?" Lol
[record scratch]
Is there such a thing as too much cheese? My brain before baking the pizza says no. The bottom of the pizza says yes, while the crust says "save me!".
This is 8 ounces of cheese on a 12 inch pizza. A pretty traditional amount. But it was low moisture moz so it didn't bubble, brown and spread like a good cheese higher moisture moz. Poverty has its costs and quality cheese is one of them.
Not gonna lie – I like the cheap, low-moisture, harder mozzarella better than the sloppy, slimy, pricier ones.
I prefer mid grade. I browns better at consumer oven temps.
Blue pizza just like aunt Beru used to make.
Somehow that doesn't read as pizza. My gut reaction when I see it is "what?" but is quickly followed by "oh, I see- that's probably pretty good".
Looks great to me! I would be proud of it.