Pizza

Cyberpunk settings are dystopias, so that checks out.

does anyone have a good link for dough proofing boxes (with lid)?

Loads on ebay

I found purpose-made proofing boxes very expensive for what they were; I just bought a couple of the largest sistema food storage boxes they had at my local supermarket, which can take 4-6 dough balls each, and are stackable. (Edit: think it was these: https://www.nisbets.co.uk/sistema-klip-it-storage-container-7ltr/s488 )

I have the whites pizza ones. I think they take 8 dough balls and fit in the fridge

How are people doing this 24h dough thing I keep hearing thrown about? I have some ripe sourdough starter and want pizza tomorrow night. Can anyone tell me their go to percentages with Farina 00?

https://www.stadlermade.com/pizza-dough-calculator/

That's a handy link, bit late though! I used the one on the ooni page, and then chucked in a bit of sourdough starter, and then a load more flour because it was refusing to develop and a touch of diax.

Anyway I can't complain about the crust. My anchovy, caper and olive always seems to go a bit sloppy in the middle for some reason. Are dry brined capers a thing?

Yeah that's Tuna. Don't @ me.

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Yes, I made Christmas dinner pizza. Don’t @ me.
Gravy and cranberry sauce.
Roast potatoes, parsnips and carrots.
Sprouts and kale
Roast seitan

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Was lucky enough to receive and ooni for Christmas. Does anyone have a recommendation for a online wholesaler/supplier to buy some pizza ingredients? And what particular flour, cheese (i think I read here I want napoli chips) and tomatoes do people use?

Yes. Yes I do... this is my Pizza resource page:
https://www.notion.so/eightarmedpet/Pizza-b2f900500f8e46a1afe592df1058bf61

Well that makes things easy. Thanks.

This was my best effort yesterday. Dough was hard to shape, felt too spring rather than pliable. I used a rolling pin for the others as couldn't get the size I wanted. 60% hydration, first proved at room temp for a few hours then balled up and in the fridge for 24. Took it out and let it reach room temp before trying to stretch.

The internet suggests I might have over mixed it. I had it in a stand mixer for 5 mins. Any more Internet wisdom?

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looks pretty good for a first go around. could've probably baked it a bit longer if you wanted ...

could be that it was dough was too cold? or not proofed for long enough?

I have found a small amount of olive oil in the dough mixture makes it more pliable and stretchable

Yeah it could have been a bit longer in. I'd burnt by edge of the previous pizza so was a bit cautious.

The dough was room temp before I tired shaping it. Could be underproofed though.
I've got one ball left in the fridge for a couple of days to see if it relaxes.

@mjdm how small is small?

2g using 1kg flour at 63% hydration

this looks fantastic, how do you apply the marmite to soft dough ?

I mix Marmite with a little bit of boiling water in a little bowl and mix slowly to get really runny marmite (not watered down marmite) then pour over.

👍 Again looks so nice and I bet it tasted amazing

Yup , it's amazing.

Did a slow sourdough dough today, very hard to handle but some good results once we got the hang of it.

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Anyone got a spare Ooni 20% discount code if they are out there at the moment?

As I just posted in the Vegan Thread:

Forum favourite and forumenger-run Santa Maria pizzeria chain is opening a vegan pizzeria called Vergine Maria:

http://fatgayvegan.com/2021/01/04/new-ve­gan-pizza-joint-for-west-london/

https://www.lfgss.com/comments/15763334/

First go with an Ooni Koda.
The crust set alight quite quickly. I guess the answer is to turn the gas down a bit and not to launch so far in to the oven?

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