Pizza

No, but I made a lot of dough.
When I used something like 15g yeast for 450g flour as you wrote above, it definately tasted very yeasty.
Don't see how one could avoid this, hence the "astonishing".

It would get a little bit better (with that much yeast) when I let the dough rest in the fridge for 2-3 days,
but to get really nice dough (whether it's for pizza or bread), that does not taste yeasty at all,
I see no way to do it but use a really small amount (say 5g per kilo), and work the dough really good,
and let rise in ideal conditions (no draft etc.)

Also what do you mean by home-schooled, I don't get it.

Good info there Tina, thanks for sharing, thats how you communicate with others- maybe not home schooled after all!

I would use 15g of yeast per 500g of flour for bread, but pizza dough doesn't need to rise as much so i'd cut it down by half at least.

i don't have a pizza stone, but got some terracotta tiles (left over from when my dad did the kitchen floor) and put 4 on the oven shelf.

Works just as well i think, but with a stone you do need to have the oven on for a while to get it as hot as possible, then have the oven on max as well.

Perfectly cooks a pizza in about 8 mins then.

The only area I feel I want to improve is the crust... I was generous with the yeast as I thought this would make it rise more but maybe I am just pressing it too thin... might try reducing it a little... maybe to 10g... Thanks for the info.

I don't normally make pizza during the week, it's almost always a treat on Saturday night. But since Mrs. Pharoah and I were out this weekend and we didn't have much else to hand, I buckled and made some tonight. I decided to try to the no kneading / slow kneading method for a change, and the result was a light, puffy crust. Not bread-like, just a layer of crisp crust filled with air. Very nice result. I may have to make that the default method. Margherita again, I have to get the kids to be more adventurous. But this will have to do for now.

Looks great, just read up on the no kneading dough... not sure I will try it but interesting!
My old dough, that I kept over in the fridge, has gone completely flat... yeast has obvs gone/died (I opened the tupperware a few times, does that matter?) but I'm thinking of still using it as its very elasticy... thoughts pharoahsanders?

Chuck it in, don't think it will hurt? Mine loses shape and goes from a dough to something wetter than how it started out. Not as watery as a sourdough starter, though. Could take it out of the refrigerator and see what happens as it warms up?

Cool, will give it a bash... it grew slightly when I took it out over night... its very dense atm but gives me the impression it will add chewyness... hopefully make some pizza early next week, been far too long.

Feel like I'm getting pretty consitent now... not quite as good a crust as pharoahsanders but damn good. Used less semolina in dusting on the latest batch, defo dif taste, slightly... just bought gordys-pizza.co.uk, might be time to get serious...

I made a batch with your secret ingredient and felt it inhibited the yeast. It was only one attempt, so hardly science. In other developments, I have been working on the calzone. The kids love these, filled with ham, pepperoni, sauce, ricotta, mozzerella, oregano, garlic. Yum.

now that looks professional chris, nice one

^Cheers!

^^Oh really.... hmmm... maybe I need to do some more research... I usually use 50% secret ingredient 50% water... did you? That Calzone looks spot on.

I thought it was universally acknowledged that Pasquale did the best pizzas?

Chris, I was probably closer to 70% water to 30%. Maybe will give it another go, all in the name of science of course.

^^Yep. He has supplied sage advice...
^Hmmm thinking about it i usually use about 50-70% water too... did you feel it didn't prove correctly?

Not sure if sage is in any of his recipes.

Chris I thought it proved fine, but didn't feel that I got as much air in the crust/oven spring when it first went in.

From this thread and the Bread thread it should be obvious why I am ballooning ....

Hmmm... don't want to not use it as it's my USP, and I like it, but i'm always after a fluffier crust...

If it works for you stick with it, ignore me. There is more than one way to do this :) I think I need to start experimenting with different flours.

Yeah, maybe I will... might try adding some oil to the dough too, pascal never mentioned it but most do.
I'm pretty happy with the way they are turning out atm... consistent. Need to hunt out some suppliers of highest quality but decent priced ingredients...

Made a tiny tweak... REALLY happy with the results... long story short my I'm using ale...
http://photos-b.ak.instagram.com/hphotos-ak-prn/927049_450697998406873_1276567006_n.jpg

Before or after cooking?

Yes.

That looks wonderful...