Pizza

Iooks good... I'm going to try your semi sour dough recipe next...

I put a pan of boiling water on the top rack of the oven for added moisture while baking, definitely recommended. Much crispier crust.

What happened? Did it explode? If not you are doing it wrong :)

Nah, just a lot of smoke and now only the grill works! We ended up folding the pizza in half into a calzone type thing and grilling it on both sides which wasn't ideal.

^^ that's a good tip, cheers, I'll try it when I've got the oven fixed.

Cooking pizza tonight using pharoahsanders' trick with the dough (adding old dough), getting air pockets in the dough already, looks good, pretty excited, been a while since I have made any... actually thinking about making this idea of a pizza business more seriously.

Some delicious looking pizza on this thread, anyone got some recipes for yeast free dough?

I think what Lynx described is yeast free? Natural sourdough, or does that not count?

Nah sour dough is natural yeast.

Do you mean unleavened dough?

The lady shouldn't really eat yeast so we've been cutting it out and using baking powder instead with mixed results. Some bases have been nice and fluffy but still not as good as when we used yeast. Still tweaking the ratios so was wondering if anyone has tired the same

Cooking pizza tonight

how did it turn out?

Pretty damn well!
Using the old dough trick you told me about (do you "feed" it at all?)
Feel pretty confident producing decent Pizzas each time now, have simplified the tom sauce too, just rushed toms basil and a bit of salt and sugar, sieved the seeds as per Dan's suggestion.
Blue cheese, Potato, and Rosemary....


Next up... a pop up/van...

Nice. No I don't feed that levain as you would a sourdough starter though some do. Since I use it 1x a week there's not a lot of sitting between uses.

Great, I shall do the same... feeding it seems a bit of a faf...

Have UTFS, but am after advice about the best cooking method. Is a pizza stone a must? I've read about an interesting method using a really hot frying pan. So what's the consensus?

Cheers

Have UTFS, but am after advice about the best cooking method. Is a pizza stone a must? I've read about an interesting method using a really hot frying pan. So what's the consensus?

Cheers

Yeah, the get a cast iron skillet really hot pizza method works great!

Skillet Pizza

They don't use much fresh yeast per kg flour... how much do others use? Think I use near 15g!

I use about the same, 15g fresh yeast in 500g flour. The dry stuff would use 1/2 as much, 7g IIRC. 2g fresh sounds like not enough.

Phew... yeah, 2g is nothing... reassuring to know you are using about the same. (just checked and I have 15g for 450g flour written down).

...and? Does taste a bit yeasty, doesn't it?

No.

Thanks for the skillet link.

A bit sad to hear about the yeast quantities though. My recipe said 2g. Should I prepare myself for rubbish dough?

Hard to say... only time will tell! Let it rise for 24 hours then report back! Please.

Thanks for the skillet link

+1

Very nice, repped.

No.

Astounding!

Were you home schooled or something Tina?