Pizza

I went and found it, it's more or less as pizza pilgrims. Interesting about using a scale for water, I will do that next time.
https://eu.gozney.com/blogs/academy/how-to-make-pizza-from-scratch

I need to find a better source of flour. Likely need to purchase online.

Made some garlic bread

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Done a pizza event last Sunday, we ok not as busy as I’d hoped but good learning curve

Domes were class and on it! Some images my mate took!

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Looks decent! Let’s hear it all… how you conundrum using the domes, what dough, how many people etc.

Right ill start from the top, So Ive been using 1 dome at home getting use to it as for previous gigs ive always just used the roccboxes, but honestly really struggled to bake 2 pizzas at a time without cremating the crust in one of them before turning it.

The dome without the arch on it, defo loses heat fast when you turn them down but I had them at full tilt and also I added a small bit of wood for when I was starting to bash out pizzas and it kills it.

I done 70 that day which wasnt as busy as Id prepped and hoped for. I was told by someone else they done 100 on a shite day and 180 on a sunny day. So prepped a lot of stuff and stayed up late for nothing really and had a good bit of wastage.

Dough wise, I done a 18 hour RT bulk like 12 hrs and balled for 6 so dough was super relaxed when it came to use it and I was really happy with the pizzas that came out

My menu had like 5 pizzas on it and although the ingredients where sorta shared I should have only done 3. Marinara, Marg and Salami. I done a special sauce for a Marg and tender stem broccoli, Italian Sausage and Nduja and although it tastes amazing, I sold only like 5.

Good to do a gig properly but hard to gauge for that but If i do it again ill do less and just do till sell out.

I've always used a scale for water. Density of 1 so it's a straight swap ml to g. Milk is close enough too most of the time until industrial quantities.

I've used shipton mill for all my flour needs for over a decade. Have nothing but positive things to say about them.

Got some good flour finally. Looking forward to pizza later.

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Blue > Red atmo

I thought they were the same but just bag size? ie. Home v commercial size. I can get blue so will try next.

In simple terms, the Red is more for making quick thin crust pizza (romano style) run at 720°F whereas the blue is better for thicker rimmed (Neapolitan style) run at 900°F.

Apparently.

Oh! Where from?

We will see this evening.

https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour

Blue really impressed me the first time I used it, really light.

Bugger. Should have asked the internet's first. Oh well.
We will see. Can use for bread if bad.

It's not bad!

You can use red to make neoplitian pizza it just a stronger flour so works better in the summer. I blend red and blue in the summer when its hot so the dough doesn't fall to bits when proving.

I prefer red for use at home as it’s more forgiving/will hold its proof better, so your timings don’t have to be spot on.

If you’re making pizza all the time and have a good system blue is good, but I’d wager that the majority of people would get better results with red.

As a counterpoint, I prefer Shipton Mill Italian 00 over any of the Caputo flours I have tried. I gave it a shot when I made pizza for 150 people for a friend's birthday party a few years ago after a recommendation from a friend who is a professional baker. Its less than a quid a kilo too.

Yeah not sure I can get shipton here.
Open to suggestion on other eu available flours.

Open to suggestion on other eu available flours.

Have you come across Harimsa?

https://www.harimsa.es/en/about-us

No. I'll look. Good?

Good?

Widely commercially used for pizza in Spain...but no idea if that means good or not.

Actually I lie (inadvertently) it's what I get from the supermarket. It's ok. I'll see how it compares when I've had the new stuff this evening.

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I see why you say romano like, nice though for sure.

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Team Caputo blue here

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Also on blue, no point in over thinking it IMO