Pizza

I used to work as a baker in an artisan bakery, and even still I just find sourdough at home a bit of a pain unless you’re doing it consistently. My loaves through lockdown were the best I’d ever made at home because I was able to make the adjustments you need to dial in a sourdough. If you’re doing it occasionally it just becomes a bit unreliable IMO.

I had another run of my incredibly lazy but quite long in the fridge dough. Recipe as follows:

725 grams flour (14% protein recommended, I'm using Caputo red)
25 grams yellow cornmeal (I'm using polenta)
7 grams raw sugar
7 grams salt
4 grams instant/dried Yeast
370 grams ice water
60 grams extra virgin olive oil

Mix dry ingredients in food processor. Add water and olive oil and pulse until a dough ball starts to ride above the blade. After this let it run for 40 seconds. Wait 20-30 mins, free the dough from the blade, and run for another 30 seconds.

Divide into four balls, pop into whatever containers you're using (oil the balls) and put them into the fridge. Wait a minimum of 24 hours, but preferably 5+ days. Take out of fridge 3 hours before you want to cook.

So far, had no issues... this was the last ball of the last batch with whatever I had in the fridge.

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In that case, I'm sticking to sachets, my pizzas so far have been tasty and the dough I've got nailed.

Personally I think the flavour is worth it. But I make sourdough bread always at home so it's not a burden.

Go eat at Bravi Ragazzi and you'll see.

I believe you. I just think I'm a bad sourdough parent.

First of the year. Pizza bible Napolitan recipe but with sourdough starter instead of poolish.
Not bad, although starter was a bit on the underactive side as I was just reviving it.
As @skinny says sourdough is tastier but a bit of a pain.

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Was jealous of all this pizza chat…

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I’m late to the party with proper pizza ovens. I do our pizzas on a stone in the oven, but as that only goes up to 245* my efforts aren’t that great. So it’s time to step up and buy a Ooni? gas oven, but which one? Or is there another option?
Cheers Ta
(Crap picture for reference)

Just for the record I think your pizzas look good and I bet they taste great.

this is basically how mine are starting to turn out now.

I do sourdough on the odd occasion when im bored but I too find it a lot of faff for imo not much extra taste.

I use fresh yeast mostly tho

That nudja goodness

Nice one!
Strong page

Thank you, they do indeed taste good 👍

Pizza dough bounces back too much when stretching and then placed on the peel.

Some reading suggests it could be too cold (almost certainly not the case as it's been outdoors at 22/23 degrees for 5 hours.

Ideas?

Re ball it and leave it for 30 mins and try again.

What your recipe/ method?

Does 00 go bad?

My pizza today was not good …

Was chewy.

Do it. That or a big magimix.

They're such useful kitchen tools

£260 in John Lewis.. also a birthday consideration.

https://www.johnlewis.com/kenwood-kmx750-kmix-stand-mixer-black/p4147039

I have that one. More than capable for up to 2kg of dough

That's all I need.. hmm. Thanks for feedback!

Ooni classic dough, using the Ooni calculator.

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What flour and oven?

Caputo red 00 in an Ooni Koda 12”

This is a pre-cooking issue though I think.

Does 00 go bad?

yes if it gets a bit damp. you should be able to smell if it has gone bad though...