Pizza

Can get a similar block but not a real known brand.

Is there a go to technique for cooking pizzas in a regular oven without a stone or a paddle? Made some pretty decent dough (I think?) but struggled to get the assembled pizzas into the oven without binning the toppings all over the floor due to floppiness.

Pizza pilgrims method

https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/#.VvA5H8unzqB

That's the ticket! cheers, will give it another punt tomorrow.

Made a batch of dough today using Doves Farm pasta flour which has some durum wheat flour incorporated. It sucked up the 70% hydration a bit snappy and was a bit firmer than usual for folding but after a second prove it relaxed and made for a tasty slightly crisper base. Would recommend.
Mozzarella was shite.

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Looks banging to me!

Except for the part about putting a non-stick pan on a red hot element!

All the things everyone said about caputo flour and fior di latte were bang on, amazing results today!

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damn that looks good

I have so much pizza envy at the moment.

Need to get going with this.

if anyone would like to sell me some caputo blue in the post, I'd be happy to accept :)

How much do you need?

1-2kg??

72-hour cold proof then in the Karu; pretty happy with this. Found some large Sistema boxes in my local supermarket that work well as domestic proofing boxes.

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Send me a message, i'll sort you with 00 Caputo.

Turned out 5 pizzas with the Pilgrims / frying pan method. All good, but it is a bit time consuming.

I think an Ooni thing is gonna happen at some stage.

Do it!

Pizza and ciabatta made yesterday, pizzas eaten last night way too quick for picks, ciabatta for some sangers at lunch time today... makes firing up the ooni feel more efficient!

How long will dough balls keep in the fridge? Did a batch Thursday evening and it’s now looking like pizza tomorrow night. Think theyll be ok or should I get another batch going?

Used 0.3g yeast in a kg of flour. First 20 hours in room temp, the rest in fridge. Took them another 12 hours in the fridge to reach a good size and they’ve seem to have stopped there, or at least slowed down a lot

The only pizza from yesterday that survived long enough to get a shot of. Nduja, basil and mozzarella. Also roasted some veg

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72 hours is fine for dough, but as balls they might be over-proofed. Would check that and if so just knock back and give them a couple of hours to rise again.

Ignoring the stray dog pube and that I'm getting so vegan I forgot to cheese it until about half way through grill time this was the best I've done, crusty was proper nice and chewy.

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Used tipo00 today, though not caputo. Gotta say I’m a bit disappointed. It took the heat better (leopard spots!) but there wasn’t much flavour. Last week I used a stone ground strong white. Not as crispy, but better flavour.

Anyone tried mixing caputo with something else to get the best of both worlds?

Was it 00 bread flour?

Dunno. Says Tipo00 on the bag and mention both bread and pizza on the back

Is there a big difference between the two?

Today’s effort. Dough was a rather boring yeasted number. It had a wodge of starter in it, which made no discernible difference. About to bake a loaf from the same batch, with low expectations.

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