Pizza

I do like a decent fennel, garlic and chili sausage. I add chili flakes and smoke paprika powder but deep down I know that is too many flavours.

Since the Rugby was on... was not confident it would turn out as made the dough in a rush on Friday night. Only managed a quarter slice, a few years back I would have smashed the whole thing.

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Nah, I think it's literally just pureed chestnuts, maybe sweetened but much lighter and more like cream than that

If anyone is too lazy to cook their own and live near E. Dulwich, I have a £5 voucher referral link for Yardsale
I can recommend their tasty circular discs.

Look fantastic

Thanks, was really chuffed for a first go. I just need to get the stone hotter I think, as the bases could have been a bit crisper. A IR Thermometer is on the way.

tested dry yeast for the first time - was a pretty fluffy dough in the end, topped with mozzarella and salami.

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i tend to get the stone super hot, but also let it bake for a big longer (by lowering the flame) ... i find this gets a nice balance between crisp and chew.

Yeah I lowered the flame after launching but will definitely try leaving the stone longer before cooking. Without a thermometer I thought 25-30 mins on max would have been enough to get it to temperature.

New ooni, definitely a step up from ooni 3, going to try the charcoal / wood for first batch

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It's a banger

After seeing those Detroit Red Top pics up thread I had to give it a go. OMFG! Absolutely disgraceful, but delicious. That’s a once every six months pizza.

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Gotta give us a cross section shot of that!

No huge air holes, but so light and bouncy.

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what cheeses are people using for detroit style?

Going to have to try one of these detroit boys.

I used a 50/50 mix of Montery Jack and Mozzarella, and a lot of it. It’s a disgraceful recipe, but very tasty.

me too.. .that's my Friday night taken care of. Just need to buy some beer to go with it

Ideally I'd use fior di latte cubes, but a mix of supermarket shredded moz, cheddar and parmesan made for a nice mix.

Knocked up a cheeky poolish got some more Detroit action tomorrow.

Hoping to get a bit more flavour into the dough with the preferment.

Do people add sugar to their dough at all? See American places doing it a lot. I’ve added some diastatic malt as a fairly standard improver. The pursuit of the perfect Detroit pizza has begun.

Best one yet!

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Looks amazing.

Can you post your dough recipe? Thanks

Was super straightforward.

500g strong white flour, 500g warm water, 1/4 teaspoon yeast.

Mix and leave overnight in a bowl.

Next morning, add 250ml water to the bubbling mixture from the night before. Pour round the edges to help release it from the bowl, then transfer to mixer with another 500g white flour, mix to combine then add 30g salt (seems like a lot but the ooni app says 3%) and give a proper mix.

Put in an oiled bowl, give it a few stretch and folds in the first hour, then cover and leave until the evening.

Take about 1/4-1/3 of the dough and spread out into an oiled 13x9 inch pizza tray.

https://www.amazon.co.uk/dp/B071JDY8DB?ref_=pe_3187911_248764861_302_E_DDE_dt_1

Spread it out and make sure the dough is covered in oil. Leave to rest and then spread out again. Repeat until dough fills the base of the tray.

Top with sauce and cheese (I used fresh mozzarella, cheddar and Parmesan as my mix and it was great), and your toppings, leave for a bit then bang in the oven at max temp, onto a pizza stone. Bake for around 15 mins.

Voila.

That’s quite a bit dough mix btw. Good for 3 or 4 pizza trays. Will keep in the fridge for a best part of a week no problem I reckon, especially as it’ll just get bunged in an oiled tray.

Perfect, thanks

Had a quick crack as I got home a bit early. Dough not quite right, needs a bit more rising. Need a better tray too as I used whatever I had kicking around and it cooked unevenly and stuck to the sides. Tasty tho.

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