Pizza

New gozney dome looks great, although quite pricey when you start adding up what all the extras on it.
Probs about 2k all in with all the bells and whistles

The Detroit pizza looks amazing! Any links to follow the method and recipe?

This is a good starting point.
https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

Definitely fills the gap between a full pro oven and the Ooni range. Reckon a lot of people will van or trailer mount them for pop ups.

https://www.gozney.com/products/dome?variant=39615266914489

That looks great. When we have a bigger garden I’d definitely consider one.

I'm thinking about 2 for that exact thing, Roccboxes are great but they are tough I find spinning 2 pizzas at the same time. Adam at Peddling pizza has apparently 2 coming for his new van he's building.

Made some sourdough pide filled with a mix of lentils and fake mince. Recipe here, the spice mixture is ace but will be using Ken Forkish’ pizza dough next time.

https://matthewjamesduffy.com/sourdough-turkish-pide/

1 Attachment

A couple from yesterday. Smoked mozzarella and wild garlic and spreadable Iberico chorizo, which is a new discovery for me. Gives up a lot of oil but it tastes incredible

2 Attachments

where are people buying their caputo blue pizza flour / fior di latte from?

and whats the difference between the blue 00 classica and pizzeria version?

where are people buying their caputo blue pizza flour / fior di latte from?

Local italian wholesaler.

and whats the difference between the blue 00 classica and pizzeria version?

Red Caputo has more protein and makes a slightly stronger dough, it rises slightly differently, and IIRC "lasts longer" in that in will hold its proof better, where blue is a bit more delicate. Red is less suitable for making a Neapolitan style pizza, but may actually make things a bit easier in practise.

Gonna spend the afternoon making pizzas round a mate’s.

Very excited.

1 Attachment

Dough made yesterday morning

Balls shaped this morning and hoping they’ll be ready early evening for pizza as the sun goes down.

1 Attachment

As you said but you can usually make decent with a longer prove. Not worth it imo

Thats active, you gonna ball it and stick it in the fridge?

https://www.adimaria.co.uk/ (mail order nationally, though Londoners may have more local options).

Blue Caputo is IIRC slightly lower protein than the red.

I used the ooni app for the quantities. Cold prove, made on friday, straight in the fridge. 7g yeast for 2.5kg of dough seemed like a lot to me, but I have no idea what the quantities should be for cold proving. Gonna ball it up and have them this afternoon. Should probably have balled up earlier but oh well.

It is really active, but it's also in a container that's far too small. The unrisen dough almost filled it to begin with.

Interested to see the results tbh. Hope it's not completely over and weak.

I seem to remember the justification/explanation being about how it was more suited to businesses that would make batches of dough less frequently, and the added robustness meant that the dough would last longer, where the window of use for Caputo blue was shorter.

Something like that anyway. The specific differences between the two have always been a source of debate!

Closed for the weekend, but also I hear Caputo is over rated and this stuff is what the realllllll cool kids use: https://www.adimaria.co.uk/rice-flower/dalla-giovanna-flour-1kg

Trying my first Biga dough this weekend.

Are you mixing by hand? They look really nice and smooth.
Also love your proving trays, think I have them saved on my "to buy" list but realistically I have no where to store them.

Yeah they look mint.

Must resist.

Yep by hand

333g water
560g flour
13.5g salt
5-6g sourdough starter
5g diastatic malt

Mix starter water salt and malt

Then add flour and knead until smooth (about 10 mins)

Leave in covered bowl for 24 hours (it doubled in size)

Shape into balls and leave for another 8-10 hours.

5g diastatic malt

I use this in all my doughs, but seeing it in your recipe has me paranoid I’ve forgotten it for this batch, lol.

Dough feels good and strong. Not over at all, little bit stiff straight out the fridge but that’s to be expected. Cans and pizza in a mate’s yard. Got high hopes for the afternoon.

1 Attachment

It’s a very good flour and handles a longer prove than a caputo pizza.

Imo it tastes nicer too

Strong is fine for a ball, when you using them?