Pizza

Had to look that up - no, but looks amazing.

It is what Siena is famous for, and the Palio.

The thing that I forgot is that tuscan bread doesn't have salt.

delicious

Well, next time I go then...
:(

Far too sweet for me, and I have a sweet tooth. Was before I was diabetic too. Tho vino santo was amazing.

@withered_preacher I was there for two academic years, doubt I will ever go back for more than a day.

15g of starter to 1.68kg of flour? is that a typo?

Doubt it. I had 0.3 grams of yeast to 1kg of flour for my last round of pizzas, worked great. Took a good 24 hrs to get it going though, and I'd assume that dough would need similar times if not longer to get going at room temp

wow fair enough. I've definitely been putting too much starter/yeast in

Familiarity/contempt.
Lucky for me I haven’t hit that wall (I’ve only been to Italy a couple of times unless you count Ticino).

I'm on 0.7g of yeast for 1kg but it is a bit colder up here

Ooni arrived. Gas collected. Peel on order. Sourdough doughing.
Tomorrow is going to be great.

Ongoing experiment with deep pan (on the left). Delicious but not as big as I was looking for. Will try a wetter dough and more of it next time.

I’m tempted to try the baby milk flour improver trick that Duga Foods did with brioche. I think it will probably have the same effect for a pizza dough - ideal for that cheap takeaway pizza base rise but with the proper flavour of home made dough.

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Also I seem to be suffering from that temperature situation where during the day it’s ideal conditions for proving dough, but there’s a 6pm wall where the temperature suddenly plummets and the dough just stops what it’s doing and freezes in time. Very frustrating.

For an overnight proof? Worth trying to get a bit more activity out by sticking a bowl of boiling water in the bottom of the oven and using it as a proofing box?

Sometimes it takes 36 hours for the dough balls to achieve perfection, other times 24. Many factors have an impact ambient temp, flour, temp of the water etc etc. However as long as the dough has got to the point it’ll spring back slowly from a finger prod it is likely to make a decent pizza. I think part of the reason for adding such small amounts of yeast is to lengthen the proving process which then means the sweet spot for using it is extended.

Maybe. Or maybe I made such great memories that old me could never do that anymore.
There are so many other places I haven't been and I would like to go. Also lazy, go 'home' to the family...you don't know the nagging/bad mouthing you get if you don't visit the family in age (hierarchy) order. When I was younger the family would go to Italy in secret as there wasn't enough time to go see everyone. While I didn't give a fying fuck and spent time with the family I loved. Even stayed in cheap hotels nearby and that can upset the family too.

I miss wandering home late, dropping by the bakeries and buying fresh out of the oven cornetti and having a milky coffee or chocolate before bed. Then up four hours later for work or study.

But does it come back once the temp warms up?

Oh wow, that is so much different than my experience.
I'm northern prairie farming stock, you can imagine how exotic everything Italian would appear to me.
Anyway, back to what we are celebrating here!

Food of the gods PIZZA ;)

Sorry a bit drunk, I blame Jack Daniels apple liqueur. https://www.sainsburys.co.uk/gol-ui/product/new-355373-44/jack-daniels-tennessee-apple-70cl very nice for £16 for 70cl.

No, I tend to prove during the day ready to bake in the evening. If I do pizza dough I tend to make double so I have enough to make a loaf as well. However, if I leave it until after about 6pm to roll out the pizzas and shape the loaf, the temperature plummets in the house and the dough stalls. It’s fine for the thin pizza but it gets too cold in the kitchen for the loaf of bread to re-rise even with the oven on. Never used to have this problem in our old flat because the temperature was much more stable. I think, certainly for the bread and probably for the thicker pan pizza bases, I need to use a cloche to trap the heat and moisture for the final rise.

I made a dough yesterday, took it out of the fridge and divvied into 5 this morning.

Making little pizzas and garlic bread tonight.
Even remembered to get anchovies for my pizza!

anchovies

Bastard Tesco binned mine off my delivery.
Have got the Franco Manca sourdough ready to be divided up a bit later and fire up the ooni for the first time tonight. Very excited.

One of the best things you can do with anchovies is make a little stockpile of tins somewhere you will forget about them. After about three years the bones really start to turn into a butter like consistency. All you have to do is turn them once a year or so. Have had a rotation of tins of anchovies on the go for about 15 years! Think it was something I read in one of Jamie Oliver's early books.

Interesting tip. Not sure we'd ever manage to maintain a supply tho - they'd always just get munched!

Totally. Finding somewhere to put them so you can forget about them is half the challenge!