Pizza

Making some dough tonight for use tomo, first time using frozen fresh yeast so bit worried... anyone else used frozen yeast before?

I'd just activate it with a bit of sugar and warm water. Though that's just guesswork on my part.

Cheers. That's what I was thinking too... and check it bubbles a bit before adding it to the flour.

Don’t forget to activate some almonds while you’re at it

Did you get anything yet? I was just given an Igneus minimo for my birthday, seemed to be in stock.

It is honestly superb. Not huge, but does the job perfectly. I've no complaints at all.

Eh?

Have you not heard of activated almonds?

Is it going to be dangerous to google it?

No.

It's just a stupid health food fad - there's also activated charcoal and all kinds of BS

Sounds like some Gwyneth Paltrow kinda nonsense...

Add it just when you take the pizza out, should cook just right with a bit of luck

Had an interesting and slightly disappointing experience in Italy recently..

There was ancient bread oven in the house we were staying in, the owners of the house have used it once to roast a whole lamb but I felt up to the challenge of cooking pizza in it, long story short I didn’t get it hot enough even with 5 hours of heating up, and I got very hot in the process!

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It’s true. My life is literally taking pictures of things I do to post on here.

Sourdough in the fridge for 2 days

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Any recommendations for Edinburgh pizza that can be delivered to New Town?

Not sure where new town is but this place is incredible

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Dough is quite good too, and civerinos will deliver to new town

My wife’s brother recommended the place. I thought their pizza was about as good as it gets.

I used Razzos but mainly because it's super close to me and I can collect. Pizza is nice though!

Thanks, will try civerinos.

Pizzas tonight.

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Pizzeria 1926.

Pizza tonight here too

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Third time with the Ooni, there’s more of a learning curve to it than I thought. The steel peel is nice, but it’s quite easy to p*nct*re the base when turning. Need to work on my technique.

The sourdough dough was quite bread-like, not in a bad way but will try a classical Neapolitan recipe next time.

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The zucchini flower pizza looked nicer before it went in. :/

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Such a tease!