Pizza

I haven’t looked into it much beyond learning about the existence of those couplers - mainly used by people that want to use really small canisters when going lightweight, but who want to avoid having to buy the least cost effective size of gas bottle. I seem to remember people saying that it helps to cool the canister that is being filled, to lower the pressure (thus increasing the pressure differential) and aid the transfer.

Vegan Nduja and jalapeños sod the shape it tasted good.

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Last night my motto was "you can't taste the shape." Yours looks tasty!

I was really happy with the dough I made yesterday. Made a change to not have to make pizzas in the pouring rain.

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This is the correct stuff.
Last nights 8 hour dough effort…

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Looks legit. Good spotting too.

https://www.youtube.com/watch?v=W1l6izYwIhM

Pizza Pilgrims cast iron pan and grill tekkers with frozen dough I made last week with Tesco own 00 flour.

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When I mix dough by hand it seems fairly "dry" and one big lump by the end of kneading.

When I mix it in a mixer it is still very sticky and quite difficult to get out of the bowl (after ten minutes on the slowest speed).

I've no idea which I should be aiming for and for the mixer whether I should be mixing longer/shorter/higher speed.

Exact same recipe each time (60% hydration on the ooni app).

Any thoughts?

Wack the speed up. At low speeds you are just mixing the ingredients and not pulling them as with hand kneading. You need to get some momentum behind the dough to stretch it. This may or may not be the right way, but it works for me.
With the dough hook
2 mins on low to mix
Wack the mixer on 5, it goes to 9, once all the mix is lifting from the bottom of the bowl, normally 3mins or so, let it knead for another 5 mins, it should be slapping around in the mixer.
Scrape dough out with a silicone spatula on to a floured board, hand knead for a couple of turns to get a nice ball and pop it into your preferred receptacle, leave to prove etc

What’s the prove time on this recipe please? As in how fast before you expect to be baking with it?

One of things I’ve learned by the slow ‘no knead’ method (which does actually require periodic folding) is how the dough firms then relaxes and what the correct amount of tension feels like it, at least what I like to work with anyway…

There are so many variables like flour type, temperature, yeast activity etc that even when I feel I’m repeating my method, I have to really pay attention to what is actually happening and adjust to get the desired consistency.

If the dough has wound itself round the dough hook and is just spinning with it then it’s not getting kneaded, it needs to be pushing against the side of the bowl too. I find the mixer pretty ineffective for less than 1kg flour x 600ml water quantities. If it’s still not getting much friction then I add more water until there’s a ‘root’ that stays stuck to the bottom, that gives you some stretch.

I guess that’s why those pro mixers where the bowl spins in the opposite direction to the hook look like they do a much better job.

Cheers all. Putting the mixer up to a higher speed I think improved things. Bit more texture to it rather than just mixed although the stuff done in the mixer stills seems stickier than the stuff done by hand.

Proving varies between 3 hours up to 24 hours or so (most of the latter in the fridge). Part of the issue I guess is that I haven't really worked out what it should be like.

Mixer is a bit of an unusual one with two dough hooks and a pillar in the middle (one of these https://www.morphyrichards.com/en-gb/mixstar-compact-stand-mixer#400520 ).

Still did a dozen pizzas yesterday and everyone seemed happy enough so enjoying learning. Goat's cheese and honey is the almost universal winner.

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One thing you can try is mixing the dough in the mixer with less of the water, to let the dough develop strength, and then VERY SLOWLY, add the remaining water.
It’s a technique that works when a dough is too wet to mix easily. 60% shouldn’t be too wet really, but your mixer might be struggling anyway.

A selection of the numerous pizzas from the last 3 weeks since I got the Roccbox.
I'm still struggling to get a properly blown up crust though.

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Look amazing to me

Couple from last night made from dough I'd frozen. Not quite the puff I wanted but still tasted great.

I foraged some hedgehog mushrooms and these were banging on the potato pizza with a bit of truffle oil.

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Last nights late night pizza offerings, I didn’t light the oven until 9pm, the day just got away from us. Popped the dough in the fridge to arrest the proving for the first time and it worked out ok. Anyway have a couple of crap pics of some tasty Neapolitan pizzas and garlic bread, and the conditions I have to cock in :D

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Double post!

First pizzas in a while. A simple wild garlic one and then a fennel sausage and friarielli.

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Amazing

lovely stuff

These look pro!

Cheers, they turned out well. Always feel a bit out of practice when I've not made them for a while. At least the dough recipe is always pretty reliable.