Pizza

the serious eats recipe which i was vaguely having regard to, says sauce last for this Detroit pizza.

that's what resulted in me forgetting to put in on at all.

Interestingly I just checked and you’re right. I followed that recipe too but just put the sauce on first as normal

The Detroit pizza place is Shoreditch bakes the dough like bread - then adds sauce and topping and sticks under a salamander (

First ones of the year. Dug out some frozen dough that had been sitting in the freezer from the last batch I made. Came out OK, the crusts were a little heavy but the dough was nice to handle.

2 Attachments

the serious eats recipe which i was vaguely having regard to, says sauce last for this Detroit pizza.

..ha - I was gonna say that this reminds me of the crazyness some people in the states are doing 🙂

Chicago style is actually the most extreme in this regard, it's basically a casserole..

What's the verdict on making balls of pizza dough and popping them in the freezer until ready for use?

They're ok but not as good as fresh.

Handsome leopard spots.

Did a good cook up today.

1 Attachment

Airy lads tonight.

2 Attachments

Awesome 👌

Do you keep them in the oven to keep warm until service?

Yes works a treat. About 70 deg.

That was 60% Caputo Nuvola / 40% Semola, 4g yeast, 7 hrs bulk, 2.5hrs balled.

And, while I risk being lynched, I think firming the pizzas up in the oven definitely improves them.

Yes, there’s not much that doesn’t improve for cooling down and settling a bit straight after cooking.

Still learning how to not burn stuff in the Roccbox. Sourdough base came out okay but more chewy and less airy that yeast.

3 Attachments

Using vitos poolish recipe, even a kids one in the pan/grill comes out decent.

1 Attachment

70% hydration.

1 Attachment

Which shop are you getting flour from?

I hope you have me on ignore, cos that is not a pizza

Sin bin for that.

All Star Food and Wine on Green Lanes. Surprisingly packed with Italian stuff
https://maps.app.goo.gl/XGXaDs51ioV8JCLE7

Proper cook up tonight and poolish was a real game changer, again.

1 Attachment

Sacrilege maybe and I did utfs but is there a forum consensus on what is decent pre made shop bought pizza dough?

Honestly, I don't think it's worth it. If you want it pre-made, buy a takeaway pizza from a pizzeria.

Pre-made doughs have additives and all other shit in them to keep them fresh. Making a simple pizza dough is actually not much work and time if you exclude the rising times, where you can do other stuff.