Pizza

Pizzas all look good! One of ours from tonight.

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Solid efforts all-round tonight

Good effort

Maybe it’s the booze talking but to my eye that pizza has a strong Keith Haring vibe about it

Naw, more like Basquiat's "Riding With Death".

• no reflection on the taste, I'm sure it had a very lifegiving flavour
  

Ha. Spot on

Anchovies / olives / capers is a winner.

Lovely work as ever on this thread
Here’s mine tonight. Pan/grill method

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Jeez - seriously good effort getting that done in your oven!

Cheers, its taken a fair while to perfect the technique

Don't be coy.

No worries, i thought the pan grill method was well covered here but here's my method:

300g Warm water
16g EVOO
16G Salt
190g Levain (30g mother/80g water/80g flour + 8hrs)
500g Shipton no4

Disperse the levain in the water and oil, add the flour and salt and bring together into a shaggy mess.
Leave for an hour at 16-20degs
Give a quick gentle knead and retard at 0-5degs for a maximum of 48hrs, I gave this one 16hrs.
Portion into 200g and leave on the counter (covered) for at least 4hrs at 16-20degs.
Ive a pretty old belling oven with a separate grill that i leave on full for 5 mins.
Get the pan hot on the hob and slap out the dough
I give the dough 30/40 seconds on the pan before i sauce then another 20/30 seconds before other toppings are deployed.
Then it gets chucked under the grill as close to the element as i can.

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Thanks, looks lovely.

Sourdough pizza, still struggling with an oven that doesn't go higher than 230 but it turned out better than our previous attempts with dry yeast I think. Far more rise in the crust, and the dough is plenty elastic. Starting to think about an Ooni more and more, as we now have a little garden and a balcony so could even do pizza outside on rainy days.

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Banging effort for oven IMO. But as everyone in this thread says, the ooni (or similar) is an absolute game changer.

Ooni before the name change

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If recommend the sizzler pan as well if buying , and an extra peel .
Sizzler does a Padron perfectly and a steak very quickly .
It does soak heat up from the stone though

Today bulk hasn't got great development in it, think the frozen yeast I have been using is dead. Need to get new fresh stuff this week!

Annoying

Made a batch of sourdough balls yesterday. Dough was lovely and looks great after a night cold proving. I was getting properly excited about sunny Sunday evening pizza’s, before realising we are totally out of mozzarella! Noooooooooo.......

Marinara?

The purists will cry heresy, but let’s be honest - any old cheese will do.

Even "Tasty cheese" (which was the main cheese in the shop at the end of my road in London)

There’s only one way to find out.

The awful bagged shredded mozzarella, for example, is surprisingly good on pizzas, albeit lacking in flavour.

Yeah mild cheddar.

Dough turned out better than I thought.

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