Pizza

I tried the sourdough version. The dough was frustratingly stretchy, got a little hole in it when I put it into the ooni, struggled to turn it around and got a very burnt side and bottom. Overall stressfull. In this case I think that all of my problems were self inflicted though.

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This is the version I have been using. Generally ambient prove for over 30 hours.

https://www.goodtoknow.co.uk/food/make-sourdough-pizza-398823

Good evening my fellow Pizza lovers!

After pinching/swapping some flour with @TTM it's time for me to stock up on my own big batch of Caputo Blue '00'. I actually now have an account with Prestige Food and Wine Ltd who sell 25kgs at £18.21.

The minimum order value is just £50 and this includes free delivery, so my question is if anyone vaguely South East London based would like to go in on an order for their own bag please let me know. It looks to be the cheapest way to maintain your pizza nights for basically half a year without hitting the big minimum order that some of the other companies charge.

Obviously if there is demand we could even split the bags down further, but it might be easiest if people could commit to a reasonably bulky amount to start with. My postcode for collection would be: SE6 1HL and I think they can get the order sent out pretty quick.

Cool, will give that a go. Guess you can always retard it in the fridge if need be?

Totally fair, Ive always got fresh yeast and do min 24 hrs bulk usually so feel that the taste is imo just as good as a sourdough starter. I also dont have massive amounts of time to fuck about with feeding and stuff too.

My understanding is most pizzerias in Naples don’t have fridges, so the dough is made with a tiny amount of yeast but left for 24 hours or more to develop flavour. That sourdough recipe has a tiny bit of starter compared to most of the bread I make so it seems to need the ambient proving temp to give the bacteria a chance to work their magic.

My wife sent me this, might be a good DIY for those stuck outside the golf club.
https://www.youtube.com/watch?v=jFikK4wfK8c

I love the ingenuity in his spoken English, when he said "we on the fire" I literally fell from the chair. Full disclaimer, being Italian myself I might find his broken English funny rather than annoying.

Regarding the oven, the thin terracotta vase might not withstand multiple cycles of heating/cooling and potentially crack.

Not sure about the weird things in that post, but I did have great pizza when in BA, proper Neapolitan style, not messing about with anything else.
I think its due to the large number of Italian immigrants, which also explains the great ice cream.

I was briefly in Naples last year, had a cracking pizza in the city.
At the station getting a train to Rome I grabbed a pizza from a concourse shop, and even that was far superior to almost anything I've had in the UK.

Naples itself was a fucking hovel. Dog shit everywhere.

Finally, 'surprise' birthday ooni is out for delivery. Will pop out and get some gas later and we will be pizza'd up tonight.

I'm just a sucker for pizza, always happy to try and usually enjoy different varieties.

When I first arrived in Argentina somebody told me that these are the Argentine priorities. In order:

1 Football
2 God
3 Meat
4 Cigarettes
5 Pizza

Naples is a fucking dump, great pizza thought.

no Mate?

Not many, I keep myself to myself.

I am so suggestible. Craving mate now.

I can undo that spell by making you crave something you have at home if you want?

Sounds about right... about the same as most of SA.

Fun fact: (I forget the city) but the government put religious symbols in tube stations so cartels would see them as "sacred/holy" places and not bring violence into them, it worked.

His is another case where someone learning english as an additional language ends up with much better pronunciation than I could attain as a native speaker.
Where I live terra cotta isn't that common so the oven would end up being more expensive over time anyway, but it would be fun to try!

@DethBeard I really want to disagree with you....but can't.

Not improved by the refuse collector strike, which made it rat infested. Then again I speak highly of the areas I lived.

I've only had Argentine style locally from people who moved here years ago. Mine is a conservative town (often used as a test market) and it's easy to tell from the majority of restaurants that spring up here - generally pretty watered-down versions of their own cuisine, designed to sell.
All this to say that the pizza was boring.
The pizza we had in Italy however was good, and in one case on the Piazza del Campo in Siena, astounding.

Made a tandour oven in a similar way with a terracotta pot and it was fine, tho I did coat the inside of the pot with sugar water and few heat cycles.

Siena was never famed for it's pizza. ;)

I know, doesn't change what we ate. ;)

Did you have the Pan forte? What did you think?