Pizza

My understanding has been that O rating is on the level of the flour being milled so O is courser than OO and OOO is the finest. Then different grains make different flours for each use. Maybe it wasn't the lower protein Italian grain? What brand was it?

Swedish brand , Ramlösa kvarn. According to Swedish forums it’s perfectly ok for pizza but not great. Gonna get some blue caputo and try that as well

Couple from last night, think I put a little too much fresh yeast in and have done my calculations wrong. Dough was nice and airy but loads of air bubbles in the crusts which where a bit annoying and need to work on my round pizzas. Ones round next is oblong 🤦🏻‍♂️

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Does anyone have a recommended sourdough pizza recipe for someone who has recently got to grips with baking sourdough bread, but has nae made pizza before and wants to try it out.

I'm assuming i won't die if i use bread flour instead of pizza flour.

Just came here to say I'm done with Sourdough!
My starter isn't the best I guess but I am not sure its worth the hassle.
Going to try a Biga, maybe, or just revert to my own recipe with fresh yeast and secret ingredient.
Did four over the weekend but not enough rise for my liking.

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I haven't been convinced by sourdough pizza so far but was recommended the Franco Manca recipe here which I have going at the moment for cooking tonight. https://www.francomanca.co.uk/stories/sourdough-recipe/

https://www.youtube.com/watch?v=yMfOyJeIz8c

I've done this one before ...

and the perfect loaf one. But bear in mind his timings are texas weather dependent ...

the beauty of lockdown is lunchtime pizza (esp if you're evening pizza plans were scuppered the night before)

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I’ve used this recipe and method with really good results.

https://m.youtube.com/watch?v=TJKuROP5z9I

I'm gonna give sourdough pizza ago this weekend I think. As it's taking ages anyway I'm thinking I can let it take its time in room temp and then when the dough is about ready just park it in the fridge until cooking time

Sourdough discard pizza for lunch today.

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I dont think sourdough is worth the hassle and tbh I dont think there is much taste difference between fresh yeast and starter.

I reckon the biggest factor is slow fermentation. Via sourdough or biga or whatever. The longer it ferments, the better.

I dont think there is much taste difference between fresh yeast and starter

This I disagree with.

BUT

I do think the world has gone sourdough mad and seemingly looking down on or ignoring a huge variety of awesome yeast based breads. Sourdough is epic, but it's not better than other breads.

It's a bit like how obsessed people have become with IPAs or how loads of people look down on lager.

but it's not better than other breads.

It is though, unless you compare with slow fermented yeast based breads of course :)

Thats my personal opinion, most Neapolitan pizza places aren't using it either. I just dont think its worth the hassle where as bread I feel there is a distinct difference in taste. Pizza its no from me.

This looks outstanding!! What recipe are you following??

Sticking to the sourdough because my partner reckons sourdough is easier on their digestion, but points taken.

Its like saying steel bikes are better than alu. They're just different, and you can achieve different things with them. Lots of places also yeast their sourdough.

I tend to prefer yeasted breads for sandwiches as a softer and more uniform crumb with smaller holes works better. For a slice of toast with lashings of butter to dip in soup, I want something more robust.
There's also many different kinds of pizza, there's never going to be one singular method that is best for all of them!

steel bikes are better than alu

they are

How did it go with this recipe? We just made them and there was literally zero rise in the dough. Either 2g of yeast is not enough, or my scales are out, or maybe the water added to it was too warm...

Going to try with my starter next time.

My favourite pizza in London is from Santa Maria who use sourdough and as such set the standard for me. I’d probably agree there isn’t a great deal of difference between a slow fermented yeast dough or a sourdough, but I have sourdough culture here at home so it saves me the bother of buying additional yeast.

As you say, time is the key. A yeast dough that has been given time to gain character is different to a rapidly thrown together yeast dough. Even then, a fast loaf or pizza base has its place.

On that note, I wonder what a pizza base using cereal press leavening would be like? Time for an experiment.

What's your method? I'm trying to work out what the best way to do a sourdough cold ferment is - is it just the same as for bread?

Any love for Argentine half dough style pizza here? Buenos Aires is supposedly the city with the most pizza restaurants per capita and greatest pizza intake in the world. I've definitely had better luck finding good pizza in Argentina than in Italy.

Fairly good article on it here : https://www.thebubble.com/pizza-guide-ba-argentina