Pizza

Please share! I already use your no knead, so would love to see this.

Share ittttttttt

It's nothing fancy just the pizzapp quantities using an overnight poolish mix.

I follow the apps quantities based on 64% hydration, 3% salt and 50% poolish.

I think the quality of the four makes a big difference (caputo super nuvola) and making sure you stretch and fold after mixing your dough and then getting good tension on your dough balls when you ball up.

You cooking in an ooni?
I'm going to try save and find one.

Yeah in a gas Koda 16. Such a simple thing to use and the extra space of the 16 makes turning etc super easy.

i really want to start using pizzapp for poolish - atm just using mypizzacorner recipe and dialling up the hydration a bit. what % poolish do you use - 50%? also what timings - is it poolish overnight, knead in the AM. ball up after a couple of hours?

Didn't think about stretching and folding and tension. Thanks!

Yeah 50% Poolish. I normally do a 12hr Poolish (7pm to 7am). Mix the rest of the ingredients in and then do 3 stretch and folds taking me to 8am. I'll then bulk prove util 2pm, ball and then leave to prove for 4hrs before shaping and cooking around 6pm ish.

Sorry for the repeated questions but all of the above is at RT?

Yeah all at room temperature.

However, I have done some CT proving (again following the pizzapp timings).

Frying pan pizza; what do I need to know?

Pan super hot. Grill super hot.

https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/

I made my own sourdough and follow above for cooking. Works really well.

Great, thanks. I've got some sourdough ready to ball up to cook tonight!

I don't bother using my wood oven any more, easier in pan and 95% as good.

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This is why I'm giving it a go. I've only used my wood oven about 5 times this year after kid number two arrived. But I deeply miss the experience of making pizza together so hoping this will fill that void until next summer

I do find the gas oven is great for getting going quick.

Seems we're having a Halloween party with green pizzas!

Firstly, anyone done a few pizzas in advance and kept warm/reheated in the (normal) oven? Any tips? Thinking that being able to bring out 3 or 4 pizzas to start off will give a bit of breathing room to then do pizzas from scratch. Everyone will have had a slice or two straight off rather than having to wait.

And, food colouring (or some other method) in dough to make green pizza base. Is this a terrible idea (I'm fine if it is). Is it going to screw up proving or something?

Frying pan pizza worked out alright. Good enough for a quick Friday dinner

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👍👍👍

Bangers!

Lidl porchetta, crispy kale and pickled onion

@aggi did you try the pre cook pizza method? Also how did the food colouring come out? Was thinking adding spinach purée to a dough may be a more natural approach.

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Missed this but yes, I always hold pizzas at 70* in the regular oven until they’re all cooked so I can serve them all at once, to no detriment that I can notice.

We didn't do it in the end as decided that trying to cook a load of pizzas whilst it was possibly pissing it down with rain would just be too much hassle with kids wanting to go outside and me going in and out with wet feet.

@Stevethecoffee glad to hear this does work out. It's definitely something we're going to try at some point.

Any recommendations for scales. Preferably some dual platform ones so can weigh yeast as well although open to alternatives.

Had some of these but they broke pretty easily

First time using the Ooni in the cold and dark. It went OK so winter pizza is on.

The dough was from balls I'd put in the freezer. I put them in the fridge for 24 hours then on the kitchen counter for 7 hours. Came out alright but the crust wasn't very puffy.

Toppings in the first one were shaved Jerusalem artichoke, sage, bit of cheese and some truffle oil. The other one was asparagus, purple sprouting broccoli and sun-dried tomatoes. Both very tasty.

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i had the pre heston version of those - mine lasted about 10 years so no massive complaints but they were a pain to clean.

now I have cheap amazon scales for coffee / yeast / salt and pro cook ones for everything else.

https://amzn.eu/d/dbk6X9l

https://www.procook.co.uk/product/procook-premium-glass-digital-scales-black