Pizza

Yeah worth it. Good skills.

Is that the Forkish recipe? That's my go-to favourite every time

No? Link me up! I used Oonis as Vitos used way too much yeast, think he’s on drugs.

Damn that really looks delish. How long did you left the dough?

Cheers! Best part of 48 hours. Did the biga Thursday and balled it up Saturday.

Scissors? You fucking heathen. Meow

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Just remembered this one is made with a poolish rather than a biga.

I've made bread with a biga before and it's great!

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such a good book.

i recently did the neopolitanish here (biga version):
https://lagunitas.com/story/anthony-falco-pizza-recipes

from a new york pizza dude called anthony falco (turns out he did the original Robertas which was one of my fave restos when I lived in brooklyn) and he is now a pizza consultant. just learned he's got a book coming.

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The biga recipe

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Those are really really low amounts of yeast. I may try them but not convinced.
The Ooni bog recipe says 4g yeast per 1kg of biga.

I mixed it in 10 minutes ago, so can’t take a picture anymore but you wouldn’t believe the level of activity 0.2g of yeast gives you. If anything I’m careful about overfermenting the recipe.

I'm confused about the words that are being thrown at me here. What's biga and what's poolish? I'm clearly new to this pizza biz

they are usually pre-ferments used for making dough. can be used in place of sourdough starter like the above recipe i linked to.

so its a compromise of sorts between yeast and sourdough starter, adds flavour complexity from the preferment

It’s a bit golf club I know, but I have some spare air miles and Lufthansa is doing Ooni gas or charcoal on miles. Worth getting? I have a stadler wood oven but it’s way too heavy to move around. As I said. Bit golf club.

Pizza is where food snobs, bread wankers and BBQ jerks can compete on a level playing field of ingredients/technique/technology oneupmanship.

And I want to be part of it

I do not exclude myself from those descriptions either

https://www.pizzamaking.com/forum/index.php?topic=790.0

Got my hopes up and then I saw the recipe. Cups, a fuckload of yeast. I’m skeptical.

Get a gas ooni and never look back.

This stuff from Tesco does the pool of grease thing.

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Yum

I prepared dough for tomorrow dinner that's in the fridge now and I could put it out and shape it into single balls either in the morning or around 1.5 to 2h before eating. What should I do?

Morning, I’d say you want abiut 4-6 hours just chilling in balls. If you do them in the morning, stick em back in the fridge and take out about an hour before your ready to start to let them come to temp.