Pizza

Yeah. Normal sieve like this one?

yeah. Basically in the top of the sieve you want to be left with just seeds and the long stringy fibres of the tomato (which should now be pretty dry), the rest should be pressed through - but will probably need scraping off the bottom of the sieve.

Gas bottle arrived yesterday, today we have a break in the rain so have fired the Ooni up to sterilise it with heat.

If this stays dry i might whip up a dough and have pizza for lunch today!

Come on champ, 48 hour prove at least...

But also minus the juice from the can first right?

yeah, otherwise its too thin

Got ya, such a simple thing... sorry to struggle.

only two types of tomato

tomato / tomato ?

https://www.youtube.com/watch?v=G2wkO0DhpEY

Makes sense!

makes even more sense now

What do people use for proofing the dough balls after the retarded bulk fermentation? I was looking at plastic proofing boxes, but they seem inordinately expensive for what they are.

Ikea roasting tin?

https://www.ikea.com/gb/en/p/koncis-roasting-tin-stainless-steel-90099054/

Oh yeah also interested.
I'm going to do some single dough balls proved in tupperware.

Yeah I've been using the old stack of ikea toddler bowls we had in the back of the cupboard, but would prefer something that didn't require loads of clingfilm.

We recently got a bunch of silcone stretch lids in various sizes to cut down on our use of plastic wrap in the kitchen. They are great and might be an alternative?

https://www.amazon.co.uk/slp/silicone-lids-food-and-bowl-covers/9wc6s7x3t8x97qy

We have a set of those as well - ours are fairly delicate, maybe stay away from the cheapest ones.

Tonight I tried the Pizza Pilgrims frying pan method - Its clearly my fault and inexperience, and not the method but it was an epic fuck up. First one,burnt blackened bottom and smole filled kitchen; obviolusy pan too hot. 2nd one, dough ripped split and dropped in pan - I gave up at that point and made beans on toast.

You know sometimes it goes like that, all the prep and using up precious flour to produce something I wouldnt even feed to the dog. Oh well, maybe try again when / if i get flour again.

Don't beat yourself up about it, it's all practice. I'm made a good few thousands pizzas in my roccboxes and the first pizza I put in the oven the other night I split. You get it next time I'm sure as you'll know where you went wrong this time.

All good experience, don’t be so hard on yourself.

I picked this up locally today...

1 Attachment

Made pizza today using the Neapolitan yeast guidelines of 0.1%
I was sceptical as I usually use 7g per 500g flour but proved for 24hrs and was very happy with the results :)

2 Attachments

Looks class

That looks amazing. Fresh yeast?

7g is a lot of yeast if fresh. I use 1g.

Thanks ;)

Thank you, I used dried Fermipan