Pizza

We mainly eat white pizzas

Mozzarella tartufata mushrooms Parmesan with Parma ham and truffle oil after cooking

Mozzarella and whole baby tomatoes, once cooked dress with Parma ham, Parmesan shavings and rocket

Goats cheese ripe figs mozzarella and walnuts or almonds that have been stirred with olive oil, salt and honey

Mozarella, pears, blue cheese walnuts and honey

Smoked mozzarella, mozarella, fennel sausage and sprouting broccoli or friarilli, and a few chilli flakes

Awesome! All sound great! Will try.

That’s not a lot of yeast, you sure you did the maths right?

These all sound fantastic, sans dead animal bits obvs.
May try the last one with some veggi sausage.

My dough seemed to come together nicely today, 24 hour total fermentation, 60% hydration. I folded it a couple of times before balling it up 6 hours prior to cooking. This was the first one, I turned down the flame too much to colour the cheese.

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Looks great. Is your sense of taste returning?

Yes right back at it now thanks. No more meds and getting back to a full diet has done the trick.

Yay!

Is that just a casserole dish you're using for the proofing?

Have had decent success with my latest dough approach, but extricating the dough from small lunchboxes after it's been rising in the fridge for two days ends up ruining the shape and probably releasing a lot of the air.

Nope , definitely I got muddled and fucked it. I ran with it tho - balled it up at lunch - second proved the balls in a low low oven (sub 50c). Perfectly edible lessons leart tho😋

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Yes it’s a Pyrex oven dish and it’s got a plastic lid which makes it ideal for 4 x 250g dough balls, I’ve got a smaller one too for the other 2 (my batch size makes 6). Got them with Tesco vouchers years ago.

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They look great! Cool that you salvaged the dough, I'm hungry now.

They look great and so does Steve’s effort above!

This was my effort the other night, still bubbling on the pizza stone. Same dough as the one I posted a couple days back but slowed down in the fridge overnight.

Was a lot easier to work and came out all round better, though that might partly be down to the cooking as the pan+grill method is not that exact and precise and there can be a fair variation due to pan temp and the grill part of the cook moves pretty quickly. Still my favourite method though in absence of a very high temp oven.

I want to make pizza again now..! 😬😂

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That’s a great result, looks like the dough was bang on.

I use these instead of a proving tray. A very light coating olive oil and the balls of dough come out perfectly round and ready to shape.

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This thread is all about feeders, enablers and support therapy.

It’s pizza, there is only joy.

See below.

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so I've been having a strange problem with my ooni ... that I hadn't noticed before.

Lately I find that the stone temperature drops too quickly. I am used to doing multiple pies one after the other ... and I get it to 500, do the first pizza, then while that's cooking the other one is being prepped etc, and in goes the 2nd right after the 1st ... In previous years this has gone really well ...

But recently I've noticed that the stone temp is 250ish after the 1st pizza ... which seems a bit low? and then the 2nd, 3rd pizzas are taking ages to cook and crust isn't quite crisp ...

The only thing I can think of its been a bit windy? or is it possible that my stone if effed? surely the stones should last forever?

How long are you preheating for? Wind can make a massive difference too.

I found when burning wood the oven got hottest on an evening with high winds. But using gas it never gets as hot and cooler weather means it doesn’t get as hot.

Are you using gas? Is the bottle low?

@nefarious ... preheating for about 30m.

@dancing james ... i've always used gas, and yes I suppose its cooler.

@StevePeel ... yeah, actually, the bottle is probably on the low side ... but there is stuff swishing around in there. does it run cooler if the bottle is low?

Yes there can be a fair amount of liquid still in the bottle but there’s not enough pressure so it won’t be burning efficiently. I’d get it swapped.

Edit, while we’re still having cold nights leave the bottle outside and you should see a frost line in the morning, that will tell you the level.

Yeah had the same issue when my bottle was low. You can’t really use the last few inches I’ve found.