Pizza

Is this a safe space?

... Ran out of mozzarella and did a pizza with pepperoni and cheddar. It was good.

1 Attachment

Looks good from here.

I'll require a slice or two before I can formulate an opinion.

Which cheddar?

As long as you dipped the crusts in salad cream we're good.

1. Hienz ;)
   B. Yeah those dippy things feel like heinz with stuff.
   III. How dare you adulterate the pizza experience.
   
   

Had an oven dried chorizo (so it could be grated, mixed with mozerella and the chorizo oil added in.) in a stuffed crust. So fucking wrong, but tasted so nice I started crust first.

Fugazzetta in Buenos Aires, oh wow it was intense. Probably didn’t need the additional muzzarella pizza to go with it.

Double layer of dough, a silly amount of cheese in the middle then topped with onions and garlic oil.

The first slice was incredible, 2nd slice was a job to finish, the rest is in a box for tomorrow.

1 Attachment

wow - that's an amazing thing

Oh, my.

Burger pizza from the weekend…

1 Attachment

Intriguing, not sure if I'm on board with the ingredients but your crust looks great.

Tried the serious eats deep pan recipe for the first time today. Deep it was not. Delicious it most certainly was. Not the dough recipe’s fault though, had to sub in some unspecified 00 flour from a shop round the corner and it was thirsty to say the least. Caputo or death!

4 Attachments

looks good!

Cheers. Brisket chilli done in the embers came out looking alright too

1 Attachment

This is my favourite pizza post of recent times - I'm going to try this !

i bought this at corsa pizza in copenhagen (owned by the founder of wood wood, pas normal studios etc). It is too small for me and therefore unworn - fits like a true large. would anyone want it for £15 posted? good quality tee - assume it is on a wood wood blank

back print

Got myself a Roccbox. First try success

1 Attachment

Recent pizzas have been a bit average but I think it's because I keep just picking random 00 flour (local shop has about 15 different varieties of it) rather than sticking with one. Last one I used definitely made a wetter dough than usual even with the same proportions.

What do people tend to use, pictures would be useful as loads of the names are very similar? Looking more for beginner level rather than tricky to handle stuff. Cheers.

I've worked through 25kg of Blue Caputo https://www.adimaria.co.uk/caputo-wheat-flour-pizzeria-00-25kg

I've had good ones and bad ones which haven't risen at all. Sometimes with what feels like no rhyme or reason

Here goes!

1 Attachment

Yep, completely forgot to add the tomato sauce!

Realised half way through cooking so quickly removed from oven and added sauce. Looks ok...

1 Attachment

Got all excited and forgot the sauce huh? Looks decent. Did you manage to get a deep crust?

Yeah, crust depth is ok. I also under baked it a bit but it still tastes pretty good. Will have another go soon...

1 Attachment

I think I'll just put the sauce on first next time...

First the dough, then the sauce 👍