Bready

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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.

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Dessert pizza (2nd attempt) (not final) (not clickbait) (media.piefed.ca)

submitted 6 days ago by BremboTheFourth@piefed.ca to c/bready@lemmy.world

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Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I'm all about pushing the envelope, so here we go.

The choc and sugar start to char way before the dough does, so even though it's fully cooked, it's not as done as I would like. I pre-cooked the dough in the oven for about 5 mins before putting the sauce on, but I guess that wasn't long enough. Maybe 10 next time. Also I could just put on extra sauce. Of course you have to eat a piece when it's right out of the oven, but this pie actually shines out of the fridge, once the chocolate forms a nice hard shell.

so.... even though it's not perfect....... it's perfect. it rly is.

this is after letting the dough cook for 5 mins, just before I added sauce
you can see this was actually a while ago, i still had some leftover regular pizza!

sauced up pie

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[–] Kolanaki@pawb.social 1 points 4 days ago* (last edited 4 days ago)

You need to bake the crust by itself, then bake it again later just to melt the chocolate. I also personally would make the crust more like a graham cracker than normal bread or pizza dough. Or like that for a cinnamon roll, since another style of dessert pizza that is quite common is basically just a big, flat, cinnamon roll.