Pizza

Nice, that white above was Gran Padano, Fior Di Latte, Pistachio, EVOO and Mortadella.

I was trialing it out for an event but tbh I found it tasteless so need to go back to the drawing board with it and I should have crushed the pistachios more and put them on after as they burn really easy with the fat in the nuts.

I've been too lazy to make pizza recently and just making flammekeuche in the oven.
Something like this
https://www.theguardian.com/food/2020/jun/24/how-to-make-the-perfect-flammekueche-recipe-felicity-cloake

Also what do you prove in? I need something.

flammekeuche is a regional thing here and you can get good quality pre-made bases in the supermarket so it's frequent lazy dinner option for me. Underrated I think.

I’m a lazy pizza guy, I just proof on the kitchen counter with a damp tea towel over the top.

Ha maybe I should do that

Anyone got a sourdough recipe?

50g starter
1 kg water
1.68kg flour
40g salt

Mix together and knead for 10 mins 10 am
Leave to rise for 24 hours in a covered bowl at room temp
10 am next day Shape into balls, and leave to rise for 8 more hours so ready to cook approx 6pm give or take depending on ambient temp, and starter volume/activity

The amount of starter is confusing as this comes from a video done by a franco manca chef. I heard it as 15g starter as did the person writing the ingredients list for the video but elsewhere I have seen it written at 50g starter.

I tend to use 15-30g starter and those timings are approximately what I use.

No levain?
50g sounds resonable.

I just made a perfectloaf one. Which is 34g into levain for 700g flour.
https://www.theperfectloaf.com/wood-fired-sourdough-pizza-dough-recipe/

Ooni one
https://uk.ooni.com/blogs/recipes/sourdough-pizza-dough

Gozney
https://eu.gozney.com/blogs/recipes/sourdough-pizza-recipe

I'll try a few and report back

Any suggestions for lower salt doughs? mrs upsidedown can't handle too much and all recipes seem to be 15-20g.

Just put less no? Won't affect anything (I don't think).

First homemade sourdough pizza tonight. Dough wasn't quite right but taste was there, wow. Won't go back to non sourdough ones now. Amazing.

I thought salt was necessary to inhibit the yeast?

I made a recipie with half the salt as I thought the quality they wanted seems loads and it came out ok... Gonzey one I think. And actually tasted like cardboard without the recommended salt, so add that back to yours!

My usual recipe has 20g per 1kg flour which is way to high for kids so I drop it to 12g. I feel dough tastes better if it’s closer to over-proved than under so I just keep an eye on the growth in case the yeast goes mad and then once it’s shaped pop it in the fridge if needs be.

i use between 1% and 1.5% salt in dough for bread and pizza, not had any issues with overactive yeast or anything else.

Are you salting the tomatoes too?

Sourdough. Tastey but dough not quite right.

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Frying pan pizza for mini 116, not as well received as hoped, Christmas potentially cancelled.

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you have to do a smiley with the cheese next time

I think it's awesome, by the way, would definitely have this right now 👍

Damn, you’re right, missed a trick.

Pizzas tonight hit the spot despite the freezing temps. Out of practice with my stretching so the first few had rather large corniciones.

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only just found this thread! some great photos everyone - keep it up :--)

i love making pizzas. i have an ooni koda 12 - but would like a 16 when we upsize our place in the next few years. i have mainly been doing simple doughs using pizzaapp but have recently moved to doing a poolish starter. I feel the crusts have more bite and flavour. always ~64% hydration unless I have guests over who will want to have a go themselves so will go down to a ~60% as easier to work with

some photos off my phone:

Looks ace!!

64% hydration unless I have guests over who will want to have a go themselves so will go down to a ~60% as easier to work with

This guy knows! The absolute nightmare of a high hydration dough and everyone wanting to let their kids have a go, lol. In the end I just get them to make up a bowl of toppings and I do the rest!