Pizza

Deffo going to keep the yeast content down if I’ve got time for a 24hr prove

1g per 500g flour?

I usually use 1% dried yeast for bread making. Most recipes suggest using more fresh yeast compared to dried.

I was told by my tutor on a bread course dried has twice the strength of fresh

7g, I didnt put that in for 4kg of flour the other day lolll

Pizza pilgrims style effort tonight, first tome tried it but pleased, frozen dough balls leftover from a bread batch turned out good, but shaping game needs work!

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Oh man, and two hours till supper for me.

so I can get double 00 flour (even during htis flour shortage), but I'm not sure it's worth the hassle given that I only can use my oven to make the pizza. Oven is gas though, and does go 550f

i've just been doing cast iron style pizza for now with all purpose flour, but would 00 really make a difference?

My local Italian grocer sells dough made with regular flour and with 00, I’ve always had better luck with the 00 stuff, seems stretchier and more resilient.
I’m a regular oven pizza maker (with a steel). I should add that I’m in Canada so our regular flour may differ from yours.

Yeah. I read dried yeast was about half as potent as fresh.

Interesting, wonder what the 00 has that makes it more stretchy. That's the problem I have is stretching it out, kneed after kneed if I go real thin it seems to get holes.

Trying to decide if it's worth ordering 5lbs (2.2kg) for $18. the flour itself is $8, but shipping is $10 ... from Petaluma, which normally is a nice drive from SF except we're not allowed to drive really.

Forget getting 00 in SF atm, I managed to get bread flour from my local bakery though!

huh weird, I've heard use half the instant dried yeast to normal yeast.
I guess it's down to how it's made ?

More gluten, which contains the proteins that cause the elasticity.

I have some french pizza (and bread) flour, wonder if it is different to UK pizza flour as french bread flour has lower protein that UK flour so takes less hydration....

Meh use up the flour I have and then worry about it.

100% use 00, not just 00 but good italian pizza 00.
Reg yeast, you have me doubting my info now... going to have ot doouble check.

Just looking at a few videos now, my god there are some bad videos out there. Jamie Oliver and BBC ones are criminal.

Whats that on the wall there?

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got it!

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Fucking done. Bested.

too good

@konastab01

Huge thanks for letting me get a little flour from your supply

Pizza tomorrow

Fuck yeah

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Any tips on doing deep pan pizza? I fancy something a bit different...

Ooni arrived yesterday. Had a click and collect order booked with two bags of tipo00. Both replaced with their cheapest own brand flour. Bastards.

Got a dough going anyway with some stone mulled strong flour. Fingers crossed.

This is the best flour, I am jelly.

2 batches of dough proving currently, one from our sourdough which has been going since 6 and another one from some yeast bought from my local Italian supermarket which was made at 12 ish as I've panicked a bit and want moar pizza...

Italian supermarket was a good find, it means it's possible to get salami without plastic, cheese is the next challenge but only solution I've thought of so far is to make it myself and even in lockdown times i don't think I've got time for that! also a bit dissappointed they dont sell flour though...

Making my own mozzarella is on my onedaytodolist. It doesn’t appear too difficult, milk, rennet, citric acid.

But then you need water buffalo milk