Pizza

I have a dairy that is delivering pasteurised but not homogenised milk. Am trying to convince them to sell me unpasteurised milk to make mozzarella.

Just made dough for pizzas tomorrow night, used the Franco Manca sourdough recipe but added diastatic malt to see if it makes a difference.

You can make mozzarella with pasteurised milk.

The kids always make our friday pizza dough so it is of, shall we say, varying consistency. Still - always taste pretty good. Particularly after a couple of friday cocktails.

Might try something fancier when my birthday ooni arrives (hopefully).

Best Neapolitan I’ve ever made in the ooni! 65% hydration is king.

Edit, the photos are terrible, and my choice and method of topping abhorrent - but I got dem Neapolitan leopard spots and the crust was on point.

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Perfect

Gas is way more convenient, more theatre with the pellets , but more difficult to control .
Patio gas can be used on new arrival , 3 burner paella .
It arrived as it started raining ..
weekend maybe it’s first tryout

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Obviously not for indoor use

Thanks all

A Di Maria, looks great. Shipping feels reasonable too.

I'll try continental foods as well as they're close by. Only downside is fior di latte comes in 3kg packs.

Valvona and Corolla are good for some things, but I've not seen fior di latte there.

Only downside is fior di latte comes in 3kg packs.

You can portion it up into sandwich bags and freeze. Just grab what you need a couple of hours before making pizza.

Always wanted one, but don't know enough people to cook that much.

Have fun seasoning the pan ;)

Just managed to season it .
There’s option for smaller pan 32-42 cm and cook in the two inner rings for a family do .
So I got a 40 cm for smaller gatherings

Part of me feels that paella tastes better made in the open air and from a massive pan.

So Pizza and Paella...now that would be an awesome party. Wish I still had the house in Mottingham with the massive garden.

Bulk proving done, dough balls now made and resting in beech box for a few hours before firing up the oven.

Not sure if it was the diastatic malt or warmer water in dough but had a great rise so far and the dough felt light and airy when making the balls. Fingers crossed for later.

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Have wanted one of these wok things:

Or one of these to go on my ring boiler

But is this just a gas bbq.

Yeah I would like a wok burner too!

This proving box is nice, did you make it yourself?

Oven is warming up, excited for a pizza!

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Gift from my awesome wife along with a matching wooden peel, both shipped from Italy.

Great present

I also have plastic proving boxes but dough sweats in them. Fine for hot cross buns and cinnamon buns though I think the spices in those doughs could leave a taste in the wood, so the wooden box is only used for plain dough.

what's your dough recipe?

It was something along the lines of: 1kg 00 flour, 615g water, 24g salt, 200g starter (100g flour, 100g water).

Just finished the dough, couldn’t resist. Horrendous toppings as always.

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Happy with tonight’s efforts, spinach and blue cheese added to the standard margarita

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Two efforts so far

Need to work on shaping, plus the dough could be a little more relaxed.

But amazed by the air in the crust

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