You are reading a single comment by @jb000 and its replies.
Click here to read the full conversation.
jb000-
Thanks they were well nice. Managed to get 2 pizza dinners in this week.
@konastab01
It’s not aimed at me but I can imagine them going in to no end of big ticket garden kitchen jobs next spring. It’s a shame you can’t do 2 x 12” pies in it, I’m having nightmares already about stretching a 16” dough which it will take. Looks more versatile to cook other stuff in but I imagine these will mostly be standing next to fancy grills and smokers anyhow. I love that the Roccbox just lifts out of the shed and onto the garden table and you’re ready to go in 30 mins.
Stevethecoffee
Used semolina for shaping today, that’s the one thing I quite like about Dominos pizza is that coarse texture it leaves. I’ve gone up to 280g dough balls and despite this being the best fermentation I’ve had so far it was a bit too dense and heavy in the crust so I’ll try a 36/48hr fermentation and up the hydration from 60 to 70% next time. Trouble is I’ve only managed to get 10% protein flour so might struggle with more hydration.