Pizza

Anchovies: jar or tin?

I have no idea if there is a better... But in a jar you can just use a few and keep the rest in the fridge?

Never bothered trying pizza at home before tonight but we were really bored.

The dough was Jamie Oliver’s with a bit of semolina in it. I cooked it in the frying pan method which is so easy. You can even let it burn a bit.

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There's a pizza place here using the marinaded ones rather than the brined ones. They put them on after it's been cooked. Delicious.

Ah, these Chicago style / Detroit pizzas look good. It’s been ages since I made one like that. I copied something I saw on Diners, Drive Ins and Dives but it didn’t come out as good looking as the ones here!

Anchovies: jar or tin?

Usually start with a jar and fill it back up with tinned ones which are a lot cheaper. Don’t think I’ve noticed any difference in quality.

My wife convinced me to give Pizzarova in Bristol another go tonight after two utterly disappointing pizzas from there previously. Should have stuck to my guns. They just cannot do good pizza. Burnt on one side, raw dough on the other and miserly with topping to crust ratio. They’re dead to me. How Flour & Ash went under and they’re still maintaining two locations and a van is beyond me.

Apparently the best thing to do with anchovies is to buy them and leave them for 5 years! The bones break down and the taste intensifies, apparently.

Second go on the Ooni today, it was a bit windy so again don't think the stone was quite up to temp.

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Dough look fantastic. What recipe are you using? Mind posting details?

Absolutely killing it.

Thanks. Following the PizzApp for quantities but using Caputo Blue and based on 63% hydration, 3% salt and using IDY. 24hr RT prove with 18hr bulk and 6hr balled.

I always use that app too, but have had a couple of batches not up to scratch.

How much IDY have you been using?

These were today's ratios

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Cheers. Very similar to mine. I wonder if my flour has gone past it’s best.

They look class!

Top bloody work!

24hr RT prove with 18hr bulk and 6hr balled.

Potentially dumb question: Is that initially kneaded, 24 hour prove at room temperature, [knock back?], 18 hours bulk (prove at RT?), ball up and another 6 hours (at RT?) before shaping?

Absolute solid effort on all.

Pretty much exactly that. I use a similar method.

They look superb, thanks for posting the numbers. I'm going to try this for next weekend.

I mix up the yeast, flour and 95% of the water then leave for 20 mins. Then I add the salt and the remaining 5% of the water and knead. It then gets left for 20 mins then folded (I repeat this 3 times). It's then left for 18hrs. I then ball it up and leave for another 6.

Perfection.

Last night’s pizzas, here already split and shared. One half bufala+Parma ham, the other shrooms and mascarpone. Sourdough base, started in the pan and finished closely under the grill on a pre heated pizza stone.

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Couple of tonight’s efforts. First of the year. Fairly average. Tried running the oven lower for a slower cook and to get it crispier but it just took longer. Then towards the end the stone was getting too hot and burning the base a little.

I am very full now.

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