Pizza

https://whites-foodequip.co.uk/accessories/detroit-style-pizza-pans-two-sizes-available/

Small one is good for 2 people or 1 hungry person.

The Detroit ones are a bit deeper, you would probably be fine with 3.8cm but that's the only difference.

This is probably all true but do you get a cool foaming yeast reaction when you just add the yeast to your dough?

I’m gonna guess no.

Yeah, they are cheaper than usual. Last ones I bought were like 45 quid from memory.

Nope. Missing out on that.

I put the yeast in warm water.

Put salt and flour in mixer.

Pour the yeast water mixture on to flour.

Add a bit of olive oil towards the end.

Let prove for an hour or two in a warm room, covered with (not touched by) a wet towel.

Make dough balls.

Prove again either in fridge overnight or a warm room for an hour, covered with (not touched by) a wet towel.

What cheese are you using for the Detroit style? All the recipes call for brick cheese but I don't think there's any chance of getting that over here.

No, I had a little look for it. I've seen a couple of people online said that havarti is quite similar. I think you can get it from waitrose, but I haven't tried it myself. I've just been using a block of mozzarella from Costco.

At Tony's Pizza Napoletana in San Francisco, owner and pizza savant Tony Gemignani uses cheddar around the edges. The cheddar comes out reasonably lacy and crisp, but the flavor reminds me more of a crisp-edged grilled cheese. I tried sliced and cubed low-moisture mozzarella and young, soft Jacks. I even gave Havarti a go. In the end, the closest substitute I could find was a 50/50 mix of low-moisture mozzarella (which provides some of that clean, buttery dairy flavor) and Jack (which has plenty of fat and also tanginess).

From a serious eats article, but I am yet to find Jack around us.

Getting better. Margerita, bianca with mushrooms, and pickled onions with prosciutto and honey.

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Fresh tomatoes on a Margherita?
< angry mob >

Ken Forkish approves but calls it a ‘Margherita “Extra”’. I think I prefer with but wouldn’t be mad at one without.

"Ken Forkish"
sounds like he's from Napoli

-kidding, kidding, yours looks delish-

C&H's take on Pineapple...

Made a few pizzas at my parents in their green egg. Went well. Arguments over if we should have mushrooms on a florentine pizza.

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Top effort, I always found it a difficult to get good pizza in my kamado. That looks really good.

Bit of a balancing act with getting in very hot but not burning the base. Keeping it just under 300 and cooking it a bit slower seemed to be the way

I never tried cooking at a lower temp, always went for maximum temp but if I was cooking multiple pizzas it would be a struggle. That's why I bought an ooni in the end :)

Yeah, I've bought an ooni, but very pleased to be able to make pizza at my parents with decent results. This was pizza number 5

This was pizza number 5

ever?!

Of the night. Second time using the egg

Looks reet tasty.

always go supplément oeuf.

You mean back up egg?

Turning technique is really getting there. And so is the rest, happy with how these turned out. No more pizza for a week or two now, my better half is getting a bit bored with them.

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I’m in a queue for supposedly the best pizza in the world .
35 mins so far
Sorbillo Napoli ..
It could be a long discussion

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Try Starita as well, a bit out of the really touristy bit, less hype-y but amazing pizza.

Edit: just googled Sorbillo, I'll happily queue for good stuff but not sure I could ever wait 3 hours for a pizza...