Pizza

is that the blue or green one? (neopolitan vs "pizza")

Mozzarella
Red Fox cheese
Chorizo
Mushroom

Using super basic tomato sauce: olive oil 2x garlic clove 1 can plum tomatoes. Slow cooked in pan.

Mix of standard white flour + wholmeal bread flour.

Normal oven on a stone, blind baked for 5 mins

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Couple of sourdough pizzas, good but not great. Best results have been with Ken Forkish’ 48 hour yeast dough, will go to that for the next batch.

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There is something wrong with you. When I make pizza it generally doesn’t last long enough to be photographed. How can three pizzas be sitting there?

Or was some kind of photoshop shenanigans involved?

Anyone tried air fryer pizza?

Sometime today. They’re resting at room temp now so will be all good I reckon.

Ha, I'm obviously hipster enough that I've been using that for aaaaaages, man (have been happy with it, but mainly because it's one of the few 00 pizza flours that's easily available in 5kg bags, which is a sweet spot for my usage)....

I have to say I've been getting good results from Shipton Mill's 00 as well; unfortunately that only comes in 1 or 25kg bags.

I can get that at my local Italian wholesalers. Nice.

Teamwork baby. We bake everything in one go, my partner delivers peels with ready to bake pizzas and I do the oven. Three pizzas take maybe 7 minutes, the first one is definitely still hot by the time the last one is done. I snuck in a picture whilst they were being cut.

I respect this hustle.

My efforts from today were mediocre but tasty.

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mediocre but tasty.

The beauty of pizza.

First pizza was done because I was hungry and impatient and the dough hadn’t fully relaxed so was a little smaller than planned and slightly over laden with broccoli from the garden, fennel sausage, smoked mozzarella and normal mozzarella.

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Next went better, dough shaped out more easily, baby tomatoes and mozzarella cooked and then topped with rocket, Parma ham and Parmesan.

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Final one was the easiest to shape, topped with mozzarella, blue goats cheese, with figs and walnuts which had been coated with honey.

It’d didn’t sit around to be photographed.

I should have left the proving box in the sunny part of the kitchen to accelerate the proving. As the final pizza was easiest and the dough ball rose back most slowly after the finger prod test.

Anyone made detroit pizza in a wood oven? Haven't used mine in ages, just got a wood delivery and feel like firing it up

.

cheers.

do people freeze fior di latte? does it survive?

do people freeze fior di latte? does it survive?

Yes, when I buy it, it comes in a 3kg box. So I portion it out and freeze it. It has no discernible effect.

Tried scamorza affumicata on some of the pizzas last night. Really low moisture and the smoke is a nice addition in flavour. Will deffo have that again!

Scamorza was used on the pizza with sausage and broccoli

I’ll use what’s left in cheese on toast later this week.

Yeah and yeah.
I buy 1KG at a time and it lasts months.
My Biga dough has gone a bit weird, used Ooni's recipe and wonder if I did some maths wrong somewhere, feels dryer and tighter than expected.

Detroit pizza tonight. Slight miscalculation with the dough quantity and ideal conditions for hilarious dough rise, so I ended up with an 8cm thick fluff ball of a base like the tallest focaccia you’ve ever seen!

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Amazing.

Importantly... how was the taste??

Pretty good, I quite like the crispy edge which is basically crispy cheese fried in the chorizo oil!

Yes we're almost through the 3kg box we bought last May!

You should have sliced it and made a layered pizza cake