Pizza

I decided to add 0.1g of active dry yeast ... and it worked out alright!

2 Attachments

Result! Looks great.

Few pizzas today, always feels like it takes a couple to get up to speed, here’s number 4…

1 Attachment

Looks great, crust looks 👌

First pizza outside this year.

1 Attachment

I couldn’t get a nice shape til #4 either.

1 Attachment

Day for it!

1 Attachment

High standard pizza weekend all round.

We also pizza’d hard today but no pics

Yesterday for me. Slightly disappointed - got a bit too puffy / stodgy after an unexpected extra 24 hours in the fridge. Going to try a different re ioe this week.

I made a dessert pizza for the first time, which I was super skeptical about but was delish ... mascarpone and figs coated in brown sugar (which created a nice caramel sort of thing).

another first, white pizza!

2 Attachments

This guy.

https://youtu.be/gQrpEkbLiTY

My best attempts so far. I think my next upgrade would be some sort of a pizza oven but that's not going to happen in the next few years :(

2 Attachments

Questions for people who use the PizzApp ...
https://apps.apple.com/gb/app/pizzapp/id1228158792

How do you decide on bulk time vs ball time? Fridge time vs room temp?

I normally ball it up about 6 hours prior to cooking after an 18 hour bulk fermentation but the doughballs often go a bit apeshit by then. I’ve found re-balling it 2 hours prior makes it a bit easier to handle if it’s bubbling a lot so I’ve started just doing it then.

All at room temp unless it’s getting out of control, then I’ll put it in the fridge before bed and remove it in the morning.

I usually wake up in the morning and immediately get excited about pizza so I find it difficult to leave the dough alone though.

Diet Coke?

I don’t speak Italian, what’s all this?

Garlic....Dip?

Slightly missed the boat on this, but these look amazing!

https://youtu.be/b_jGYR68z5I

Pizza we did yesterday. The crust didn't get any airy at all but I'm not sure if it was because of the dry yeast I used (I usually go for fresh yeast) or because the dough was still a bit too cold/didn't rest long enough at room temp

1 Attachment

Pudding was great.

1 Attachment

Looking great.
I did pizzas for my road today with a 75% hydration biga dough, which was hell to work with.

1 Attachment

They’re awful to work with but the results are so good. Might try a 70% biga dough instead.

Holy shit! Good work. I’ve got the hump with high hydration and preferments, too many failures from my cack-handedness. Ive found that I’d not been stretching the dough very well and now that penny has dropped the crusts are springing really nicely as they’re less dense. (With regular dough recipes that is)

But, by far the best pizza ever… lightest dough.

1 Attachment