Pizza

Try Morrison's they always had fresh yeast on the shelf before all this mess

Solid combo

I have a contact, I can get yeast, wet, dry in 3g packets, the alinson tins, and 500g and 1kg of dried.

Need the incentive to get baking.

Well damn, can’t wait to try this with proper flour.

Looks awful

It was shocking, honestly.

just try it and see how it goes!

it will probably have a less of a "chew" to it but will probs still be delish.

anything goes during quarantine. I saw someone do a pizza with baking powder the other day....

Somebody I know is churning out some really awesome sourdough using plain flour at the moment. Its very possible to do good stuff without the correct flour.

...

first attempt with the ooni koda tonight. What a game changer. Pics later.

Blue caputo pizza flour makes better pizza than the Shipton Mill 00

Lighter and also less prone to over charring

Sadly no pics because they didn’t last long enough

First one was cooked with buffalo mozzarella and baby tomatoes drizzled with olive oil, once cooked it was dressed with rocket, Parmesan shavings and Parma ham

Next was margarita with cirio passata and buffalo mozzarella once cooked a few basil leaves were torn and thrown on top

Final one I had skinned some sausages and rolled balls of the meat in fennel, these were roasted in the oven with sprouting broccoli. This was put on top along with smoked and buffalo mozzarellas and some chilli flakes

So glad I did 90 mins on the turbo earlier.

One minor issue was the combustible materials, started with a mixture of charcoal and oak kindling which got the oven up to heat, however adding more charcoal and kindling actually caused the temp to drop, it seems that charcoal is good to help the initial phase of heating but plain oak kindling is better at maintaining heat.

Aldi BBQ pizza oven

Seems like most heat would come from underneath rather than surround the pizza?

Blank message there?

Posted on the wrong thread!

No idea how it works, just saw it and though I'd post it on this thread.

Part of me thinks a ceramic pizza stone on a bbq with the lid closed would do the same thing.

Was actually thinking about my parents, they have a self built brick and concrete outdoor oven that dad used to make food that he liked cooked that way. Never used a thermometer just knew. Then my aunts was the same, the ones that had farms, amazing skill that I never 'got' Then they would make bread every day and the pizza always were amazing. Was quite a common thing to have amongst the southern Italian ex pats in England. So many things you take for granted as while growing up.

Last night’s olive and anchovy, 24hr low yeast dough is a revelation

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Nice! Room temp the whole time for the dough?

Yeah, room temp

First attempt with the Ooni. Considering it was my first try and with the wrong flour, I'm very happy. The margarita was up there with my top ten pizzas ever

Nice, enjoy your next 2 weeks of nothing but pizza for dinner!

We embarked on our ooni journey last week too!

Can't get over how quick and easy it is to make good pizza!

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Agree wholeheartedly

When we moved out from London I really missed @metrocammell and Santa Maria. I don’t claim to better his pizzas but what I can make at home surpasses anything available in this area. It’s amazing how easy it is to produce high quality pizzas at home.

Agree completely. Only downside is we can’t order take away pizza anymore. No chance I’m paying for that when I can make proper pizza at home for about a third of the price

Yeah producing great pizza at home with a decent oven and ingredients isn't hard I think at all. Pizzas such a simple thing but can be fucked up easy and so many places do manage to make a arse of it even thought they are charging and should be the experts.