Pizza

Readers' wives time.

One spicy one, and one with green stuff.

Nduja & jalapeño, Spinach, egg, za'atar & sumac.

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👍cheers

Made some pizza last night. Couldn't get Caputo so grabbed some Sainsbury's 00 using my usual recipe and I was really pleased with the results

Made some pizza yesterday.
1kg of 66% hydration sourdough with Caputo pizzeria divided into 4 balls.

Seemed to come out pretty well.

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I need a wider shot of your pizza station as that is very similar to what i'm planning for mine.

There you go.

I think my other half got it from a seller on Etsy (?)

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very nice

there's one on etsy I'd order right now but our gate is too narrow to have it delivered. either have to wait until I replace the side gate/fence or build my own in situ I think.

I think they actually assembled it when they delivered it

And a film

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During our Italy trip a few weeks back we visited Pepe in Grani (iykyk). Obviously we also had quite a few other pizzas, but Pepe is and will be remembered as my forever favourite. Lovely drive, lovely restaurant, and the pizzas - uff.
Even rented a car just for the evening, drove from Rome to Napoli and back and paid gas and toll. So all in all a quite expensive dinner, but zero fucking regrets. Really glad my partner convinced me to go.

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Holy shit. Some real GOAT pizza, well jealous.

Wanna go here, jealous.

some recent pizzas ...

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This one looks like fun.

I mean - they all look like fun, but I want this one right now.

The Ooni had no gas so had to resort to the frying pan and grill method. I'd forgotten how effective it can be. First time using dough I'd frozen, seemed to handle pretty well.

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They all look absolutely banging

My girlfriend thought that for the second time we tried the Ooni she would invite 5 friends to join us just to up the stakes.

Took the pressure off by having everybody make their own pizzas so we weren't having to do stuff too quickly, each person brought a topping or two.

Surprisingly they all went pretty well so ended up eating far too much pizza. Impressed by how quickly the gas ooni got back up to temperature each time. Still not quite got the hang of really stretching the dough out though, always ends up a bit small.

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I think my stretching game is improving, or at least I've found a method that works pretty well :

• flatten the dough into a disk with fingertips
  
• lift over the backs of both hands, and stretch while rotating
  
  

Since doing that, I've beeen getting a thin base, puffy crusts, and a pizza that keeps its size.

What's everyone's garlic pizza recipe?

I went with parmesan, then grated garlic, truffle / olive oil, mozzarella.

It was good, but didn't have that pizzeria vibe.

I’m doing about 20 pizzas for our street party next weekend. Bit nervous and need to stay off the beers until they are done. @Fox hope to see you there?

These look amazing. I've some dough that's been cold proving for 48 hours now. It's absolutely lashing out so might give this a go instead of the ooni. What's your technique?

Oven on with grill function on max

Frying pan on hob, pretty hot, not quite smoking but not far off

Shape dough then transfer to frying pan. Quickly sauce and top the pizza in the pan and once the base is 80% cooked slide from pan onto tray (that's been in the oven getting hot) and pop under the grill to finish. You can then start the next one whilst the first is grilling. I use a pallet knife to make sure the dough doesn't stick to the pan.

Pizza pilgrims have a write up of their method: https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/

Thanks a mill. Turned out pretty good! Not ooni good but not a bad compromise!

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Excellent, yeah it's a handy back up

I just used to put the pan under the grill with this method (obviously needs to be a cast iron pan).