Pizza

Yeah, that's more like what I was expecting to get - will try kneading a bit more and a less chilly prove next time.

I knead for ten minutes and that is all the effort done with until I make the balls for the final proving.

Yeah, I didn't think it felt particularly underworked - guess it must just have been too cold in my kitchen overnight.

What recipe did you use. It just looks too wet.

I used a third of these quantities

1.68kg plain flour 00
40g sea salt
15g sourdough starter
1kg water

It’s a 60% hydration.

Adapted from one upthread:

500g 00
325g water
10g salt
5g starter

Knead and bulk prove for ~ 16 hours, then ball and prove for another couple of hours. It wasn't unworkably sticky or anything, just quite slack. Guess the 00 might be less strong than the bread flour I'm used to, so maybe shooting for 60% rather than 65% hydration?

Yours is 88% hydration. Far too wet

When kneading it should come off the country as one lump.

Just use this

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

How 88%? 325/500 = 0.65? But will drop it to 60 next time.

Yours is 88% hydration. Far too wet

You sure? I get 65%

Sorry, calculator app spat that out, and yep, you are right, that should have been 65%

Cross post from bread thread.

I now have a kilo of dried yeast feriplast red, as a buyer who wanted it is not answering my calls or texts.

Any one want any? can post.

Not overly pleased with tonights pizza effort. Dough didn't feel ready. It had risen enough but lacked... life?

Yeah, I'll take some; 250g mebbe?

Tonight's efforts

4 Attachments

How ever much or little as you want.

Where have we landed with tomato? Thinking of getting some sort of press/crusher, I know one was linked previously but anyone actually use one?

Food mill?

Food mill your tomatoes, keeps the consistency decent and doesn't burst the seeds making it bitter and leaves some nice tomatoes for a passata.

Made the pizza pilgrims frying pan method dough this weekend followed recipe exactly - I got zero rise from the dough. The amount of kneading felt like I could've over worked it? It also felt a little dry (compared to a bread dough). Fist time and unhelpfully didnt take any pics. but thoughts?

Cheers both... are you using one? Any recommendations of a specific make/model? I'm thinking bulk buying toms and then freezing batches.

I use one from nesbits, it's fine for small batches of toms but when I've got a gig and have 10kg to do I need a new arm when I'm finished.

Yeah I do that for the house, do a 2.5kg tin and juts freeze it into 400g bags enough for 6 balls.

Cheers for the reply. Any chance of a link to the model you use? Do you make pizzas professionally then? I’m considering it as a weirdness job. Oh, and you remove the juice before crushing right?

Been googling tomato sauce strategies and come across quite a few people just hand mashing them. I did this last time but think I got too many big pieces left.

That's the one I use.
https://www.nisbets.co.uk/stainless-steel-moulin/j014

I mean not full time but I have a side hustle doing it, although right now I'm basically just making them for my house and the odd few that prebook and can be arsed to drive over and get em since events are finished rn.

Nah I juts open the tin and pour it straight into the mill, once all the tomatoes have been crushed I add 20g of salt and save the tomatoes in the food mill left for pasta and stuff in the house.

I stir the sauce and that's it ready to go, not to watery, not bitter because the seeds haven't been blended and perfect for a pizza.

@chrisbmx116 5KG
@ChasnotRobert 5KG (maybe more)
@6pt 5kg
@sodha 5kg

would also be keen to get some mozzarella/tomatoes
(am in brockley)