Pizza

pictures of pizza always welcome here

+1 !

The day before, I drain it, dice it, and leave in a sieve, over a bowl, in the fridge.

I normally pull it apart into chucks, lumps or strips then put it on a layer of kitchen towel for 30 minutes or so.

Did a quick cheeky three hour dough today, surprisingly decent, defo not as good as biga but edible.

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Does anyone have a Gozney refer a friend code/name please?

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Ive sent you a message

This is epic. I long for a non scorched crust like this 😂

If you're using gas, get the base temp up to minimum 400ºC and just before launching reduce the flame to about 1/3 of max. And keep turning!

In other CSB news, our son's teacher commiserated us on our child's unfortunate allergy to pizza... I lol'd, he's been spoilt with homemade pizza and didn't want to offend the dinner ladies so he told them he was allergic to the shit they were getting served!

Love your kid. Hero

just before launching reduce the flame to about 1/3 of max

Good advice - I keep forgetting to do this, and my first pizza is always a bit toasty.

This the 7 year-old being precious about burnt bits, and I have to placate them with extra cheese.

haha, amazing 😅

Haven’t had the M&S one, but the Belazu is pretty amazing.

You must have been so proud. I actually feel totally underserved second hand pride just reading that.

Which gad bottles are people after?

Ha, amazing. The one thing I love about pizza is it's one if not the only thing where a shit one is still alright but I don't think I had a good pizza until I was a teenager.

The dough is on the go.

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Not my finest hour, but as it’s been said up thread. Bad pizza is still good!

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just before launching reduce the flame to about 1/3 of max

This made last nights pizzas a lot less stressful!

Anyone using a thermometer on theirs? Worth it or overkill?

It takes a lot of the guesswork out. Available for not much on eBay.

The shaping was a little all over the place today, probably should have knocked back the hydration given the heat.

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Looking good, also had to partake given all the pizza chat.

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Yep. Infrared temp gun, really helps you keep an eye on the difference in temps from front to back and when it really is ready to launch.
My last batch I pre heated for best part of an hour and I had no issues with burnt bottoms, I wonder if the extra time got the entire oven to the right temp, not just the stone.

Completely forgot to take the doughballs out of the fridge yesterday, but still managed to pull off a few reasonable pizzas.

Cold dough meant that shaping was just not happening.

Did not pull off reasonable photos though, as there was a big fingerprint schmeer on the phone camera lens.

Cheese & salami for the kids.
Nduja, jalapeño for the grownups.
There was also (unpictured) spinach, blue cheese, fennel sausage.

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Couple I was happier with today even though they were made in the pouring rain. Learning to use the silver birch logs a bit better, launched these at around 400c today.

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