Pizza

Good height on that crust!
I just tried one which I pressed out less for more height... bit heavy to be honest.

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Blimey that's alotta crust. I used a bit more (dry) yeast than I usually would and it worked a treat

I made a haggis pizza for an early Burns night. Flavour wise it has to be one of my favourites. I need to source low moisture mozzarella.

Made using my shit oven, pizza stone and holding under the grill for as long as I can be arsed.

Will be graduating to a pizza oven as soon as we've bought a place.

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I'd love a haggis pizza.

Frying pan and grill and you’ll get great results.
Here’s a more normal pizza, the other style, cornice or whatever, is fun but maybe too much.

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I've been having issues with my sourdough pizza ... I don't know if it's UK winter or I've just lost the touch ...

I did a long/slow recipe:
https://www.eater.com/21400316/sourdough-pizza-dough-how-to-at-home

It's pretty much done it's proof (250g) and it looks like this ... what's going on here do you think? I've never had them go so totally flat before ...

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I use the franco manca recipe.

https://www.goodto.com/food/make-sourdough-pizza-398823

1l water
1.6 kg flour
15g starter
40 g salt

Has been consistently great, I also add 5-10g diastatic malt

Am guessing inactive starter or too cool when proving.

what kind of temp are you doing things at? I have a cold kitchen ...

That amount of crust looks similar to PiShop - https://www.instagram.com/pishopbristol/?hl=en

My larder where i did most of the proving is about 10-12 degrees

But I moved the dough into the kitchen (18-20 degrees) for the last few hours.

I started the dough at 11am Friday morning and cooked around 8pm on Saturday. Pizzas didn’t last long enough to be photographed.

that's a very warm kitchen for the UK!

Broken plan downstairs layout, underfloor heating and a log burner. Partner is a lizard and needs warmth to function.

I need to source low moisture mozzarellla

Last time I made pizza I dried the mozzarella in a sieve for a few hours. Made a big difference, less slop and better texture

I've been using Tesco's "pizza cheese" -- does the trick

edit: https://www.tesco.com/groceries/en-GB/products/255087569

If you get Mozza in water, cut it up and put in a sieve in the fridge over night over a bowl and the water will drain all out it perfect for your pizza the next night

Sourdough pizza with veggie sausage and falafel

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So who's going to be buying the £250 Ooni axe for those true wood-fired urban lumberjack vibes?

(It looks like a nice axe, but c'mon...)

That is a nice looking axe

Gränsfors are a little less, but still in the same range. Hand made by adults making a fair wage? Seems about right.

I saw an instagram post which listed all of the people who made parts of them, hand made handle, leather sheath, axe head https://www.youtube.com/watch?v=qatTcBiJURU&feature=youtu.be

Doesn't appear bad value

Outraged that he didn't use the axe to cut the pizza...

I hadn't actually got to that bit by the time I'd posted it... The poncy-ness of the end kind of ruined it.

It's a bit of a rubbish video. Doesn't show the axe being used for anything and is way too long.

I must have been half asleep but I accidentally ordered a 60x40cm dough proofing box w/ lid.

I can't see myself making enough dough balls to make use of it any time soon and it definitely does not fit in my fridge anyway so if anyone wants it for £15 and can pick it up from E17, send me a DM.