Pizza

Chris, are you walthamstow way or have you moved? or did I imagine that?

Didn't spot that the OP is over there in Hither Green so possibly a bit of a trek for me.

Forum favourite.

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Yeah I'm Walthamstow.

the koda 16 looks great:
https://youtu.be/WDK762aVaMI

That’s it. Pineapple pizza this weekend.

Fuck the police, get the pineapple ready.

Charred pineapple with rum and coconut cream ftw

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Fuck. Yes.

Ha

This thread is taking turn for the worst.

throws petrol on the fire

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For 1kg of flour ... and a 48h cold proof ... how much fresh yeast do ppl suggest?

6-7g works for me.

2g of fresh!

Sourdough pizza not a great success: the dough didn't really rise, and though it had great taste, leopard-spotting, etc., it didn't really rise much, and was pretty dense and chewy throughout. Not sure what the problem was - hydration was only about 65%, so nothing excessive. May have been because it was so cold overnight, so it didn't get enough of a rise then.

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I find this app useful for calculating quantities

https://apps.apple.com/gb/app/pizzapp/id1228158792

My wife does the dough she does a 1/4 of a cube of fresh yeast for 500 ml of water. The flour she does by feel until (in her words)' it feels like a baby's arse'. It's always great.

Some of Last night’s Efforts.

Sourdough dough, ciabatta, dough balls and then pepperoni Pizza with waaaaaaaay to much cheese.

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Need to have a pizza dough ready in 6 hours. Not ideal but gonna give it a go.

How much fresh yeast for 500g flour? 5g?

Ken Forkish's Saturday Dough involves a 2h bulk and 6h 2nd fermentation ...

500g flour, 0.3g instant yeast, 15g salt, 350g water.

Knock that up to 0.6g? (edit: x3 for fresh = ~2g)

Or https://smittenkitchen.com/2013/10/lazy-pizza-dough-favorite-margarita-pizza/
scroll down to "part day dough"

That's the quantity I use for 4 hour bread (1% years, 1% salt) and works fine so I guess it will be good for pizza as well.

Thanks both! I’m aiming for in between

800 grams flour, 5g of yeast and keeping it at room temp all day

lukewarm water would help it get going too ...

(but maybe you're doing that already)

https://youtu.be/FSww64aUklY

Dough made yesterday around 10am. Ambient bulk prove, shaped into balls at 10am and photo taken just now (16.30)

As per the Franco Manca recipe I have posted a few times-made 1/3 of the quantity but with the addition of 3g of diax.

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