Pizza

Great call on the kernel. Miss that stuff!

Good stuff! It may depend on your oven - I get decent enough results with mine cranked up to max on the fan setting. The frying pan method is the best home approximation to a pizza oven, but it's more faff. For me the advantage of the enamel trays is that I can do three or four at a time, which helps keep the masses happy when they're clamouring for more pizza now...

Local cornershop always has plenty, even during the lockdown.

Tru fax,

@atz good call, have had lardo of colonnata when I lived in Sienna. Amazing area.

@ChasnotRobert chilli flakes or infused chili oil with flakes. ;)

This weekends effort, opted for the grill as opposed to using the oven on max. Best result I've had yet.

Roberta's Pizza Dough Recipe

Preheated the cast iron plate on the hob for a few minutes, after placing the dough on the cast iron pate I left it cooking for 2-3 minutes before building the pizza, then 3-4 minutes under the grill.

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Nice rise for a pan pizza!
Did 48 hour dough this weekend, was enjoyable...

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and...

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Just about to order an Ooni Koda. It'll take a while to get here so thought I'd get a dough going.

Is sourdough worth it? I'm thinking yeast for the first few attempts as it'll be a safer bet, but happy to be put right

Personally no, I don't notice any difference in flavour and its unpredictable. I think the biggest improvement comes from a 24hr+ ferment

It'll be here by the end of the week so plenty of time to ferment

Enough dough made for like 16 pizzas tonight, sold 10 so far. I like doing it but the preps a pain in the arse.

i got mine (karu) from lakeland and it was pretty quick....

not tried anything other than sourdough, and i already havea starter going for bread purposes, but this recipie has been pretty foolproof so far...

https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/
personal variances
my starter is 50% hydration
i use shipton mill no4 flour (fairly strong bread flour)
i have the levain really nice and active from the night before and make the mix at about 8am, shape into balls at 11:30-12.

If you're doing long ferments in the fridge anyhow I don't think sourdough's going to be any trickier than a yeasted dough.

Hey mate, if you don’t mind I’d like to ask how do you sell pizza’s? Considering it myself but no sure on strategy.

Ace, thanks! Had a read through and this looks like a good starting point. Just gotta find some tipo 00 ahead of the weekend!

Right now or in general? Feel free to drop me a PM.

Got some bread flour from my local pizzeria/deli the week. Made a huge difference to the quality of the dough I was able to produce. For the first time I managed to get that nice puffing-up round the edges. Might head back there and stockpile a few kg.

When buying flour, pizza flour is different to bread flour as it contains pizza improver

AIUI pizza improver is mainly useful for industrial production, where it allows more workable doughs to be produced with shorter proofs?

You have sourdough starter, so I’d use it. The Franco Manca recipe works really well.

My Swedish partner's father passed away this morning. they ordered kebab pizzas this afternoon in commemoration, they couldn't finish it all so my 4 year old niece suggested laying it at Grandad's grave, cried simultaneous tears of laughter and sadness, skål Gert Fransson!

Good instincts, that one.
My sympathies.

Kids knows how to do it. We got pizzas in when my mother passed as well. Can’t beat it for comfort.

To Gert! To mom!

Just ordered another 25kg Caputo Rosso, 5L olive oil and 3kg Fior Di Latte Cubetti from the local Italian wholesale. Wondering if I should have gone for the blue Caputo instead, but the red seems like a better all round white flour as I cut a lot of my doughs with it.

Fior Di Latte Cubetti

Does this freeze well? Would love to not having to buy sub standard fresh mozzarella for £££ every time I'm making pizza