Pizza

Hello Corbett neighbour. I lack the storage for a monster 25kg, but would happily overpay to fill a giant Tupperware or two of the good stuff if that becomes a possibility.

I lack the storage for a monster 25kg

New house time

Yesterday’s dough that ended up in the fridge so it didn’t go over being left out overnight. 80/20 caputo red and medium rye @ 70% hydration.
Interesting that it hasn’t moved much at all overnight. Sometimes it’s trying to burst out of the bowl when I take it out in the morning. I guess it wasn’t active enough when it went it.

Will be divided into pizza dough for tonight and a couple loaves. The rye is to improve the bread mainly, but interested to see what it’s like as pizza. Obviously not one for the purists.

2 Attachments

Please tell me that's not fucking frozen peas on a pizza

1 Attachment

Fresh capers?

I put frozen peas on a pizza. It was great.
Grilled asparagus, pea, mint, lemon zest.

and courgettes?

Yep, veggie thin crust was artichoke, courgette, peas and chèvre.

Hi! Please put me down for between 5 and 10kg.

Yep, but not on the one with Peas, that would be craziness.

I dont have the room to store 25kg but can prob squirrel away 5, if others are up for splitting a 25kg? @6pt ?

I'm up for 5kg or so.

Edit: could take more so long as I can find something to put it in.

Wonderful.
Shall we start one of this forums' infamous lists?

@chrisbmx116 5KG
@ChasnotRobert 5KG (maybe more)

@chrisbmx116 5KG
@ChasnotRobert 5KG (maybe more)
@6pt 5kg

Mixed results from first ooniing. Had it in a not very sheltered area, so with the wind pretty sure the stone didn't get up to full ramming speed.
Kids were on prep - rolled all the air out of the dough so a bit flat.
Makeshift peel (baking tray) was not easy to manage - a few crumples.

All delicious and signs of what can be achieved. No photos - just eating.
Firday's dough starts later today, peel arrives also so hoping for better results.

Are you using gas or wood? Paradoxically the hottest my ooni has been was when there were high winds earlier this year, this meant more oxygen and greater combustion of the wood.

Gas - I can see that would be the opposite for getting a strong wood burn. I've got other places to play with but was excited to get going and didn't give much thought to the set up.

I'm also interested in some posh tomatoes and posh mozzarella if we are considering a wholesale order.

Which ooni do you have?
If you're using the 3, the best way is chimney cap off, door on - which is contrary to Ooni's advice. Seems less affected by wind IME.

posh mozzarella

Key part of the wholesale shenanigans IMO!

Same.

Not sure if mentioned before, but flour, mozzarella and tomatoes are available from here too:
https://www.mammafiore.co.uk/

Some flours seem to be available in 25kg or 1kg bags, https://www.mammafiore.co.uk/products/wheat.html

Same concept of £50 min order, delivery included.
Tried and tested by some Italian friends, not yet by myself.

A similar offer in Edinburgh ,If anyone would like flour or cheese I'm happy to share.

Great! Let’s give it a little while longer for the order to potentially build then I’ll pull the trigger, maybe end of next week?

Absolutely, feel free to browse the Prestige site and let me know, when the time is right.