Pizza

Yeah the only reason I slide onto a tray is it means I can get cracking on the next one straight away.

I think it's the first step that isn't working too well. It's already a bit wonky when trying to do the next bit of stretching.

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Absolutely stunning.

what pepperoni do you use? or is it chorizo

i'm on the hunt for an american-style pepperoni but have yet to find one.

This was some reduced to clear black garlic chorizo from Sainsbury's that was going super cheap. I normally just buy a bog standard chorizo ring and slice it.

Can I have some cold-proving advice pls, I don’t usually do it. I made dough first thing yesterday morning to make pizzas the same evening, something came up so the dough went in the fridge when it had fully proved. I knocked it back first.

Tonight I’ll be home about 4.30, I want to start cooking about 6.00.

If I ball it up cold at 4.30 do you reckon it’ll be alright by 6.00? My guess is it’ll take until then to warm up before it starts to prove again and it’ll be better to give it another hour. But that doesn’t really fit.

Fuck making pizza in the week around kids’ sport stuff!

Definitely give more time. I normally do 3 hours to avoid dough bouncing back when stretching.

Thanks. I reckon I can nip home this arvo and get it out of the fridge. Gotta get the priorities right.

I reckon as it comes up to room temp you’ll be fine, sometimes after I shape I clingfilm the tray I prove them in and shove it in the oven at 40°c for twenty mins to relax it if cold.

I didn't think us no street party plebs were invited!

What day is it?

You literally had one a few weeks back you bozo!

This weekend.

It worked out well in the end, I did put the dough balls in the oven on min and they livened right up, thanks @inchpincher. No pics, hungry kids.

There’s significantly more flavour in the dough from the long cold ferment but it’s logistically way more taxing - I have to take a shelf out of the fridge and there’s some brain-ache about timings. I’ll most likely carry on with it for the next few batches if faffing allows.

Wut no we did not, that was Chester - how dare you confuse us with Chester!

We can't have one because of the bus apparently, although I think that's bollocks.

Saturday night?

thats funny!

Fantastic results from the grill method.

Oh yeah, sorry, same think - non Elmfield.

Yeah Sat eve-night, flyers are up but I'm making pizza from 5.

Does anyone here like the garlic sauce that comes with takeaway pizza? I love the stuff. This: gets pretty close, it’s delicious with breadier crusts.

Nice one.

I make a pretty good facimile using mayo, garlic powder, fresh garlic and dried herbs. But I'm mostly too lazy

Makes pizza from scratch, but combining four ingredients too much work…….

I’m gonna try this.

Haha. Very true

Guilty pleasure.

This recipe actually gets very close. I think it's the tang of vinegar that really makes it work: https://www.delish.com/uk/food-news/a33294616/dominos-garlic-and-herb-dip-recipe-homemade/

Game changer

This is the Don

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