Pizza

[Ric Flair]

4 minutes ago, Bordersfox said:

Did you do that in your pizza oven but at a lower temperature or just in the oven?

Just in the oven mate. Done a few in the Ooni over the years, but truth be told there's little benefit in doing so compared to normal pizzas.

[Bordersfox]

Just now, Ric Flair said:

Just in the oven mate. Done a few in the Ooni over the years, but truth be told there's little benefit in doing so compared to normal pizzas.

Yeah that's what I thought.  I had a sourdough going over the lockdowns and made a Detroit style with it, the second long prove in the fridge I did in the tray I baked it in and it puffed up lovely, got lots of air in and was very light once cooked.  And can take a lot of cheese as well.  

 

Tragically my starter died a sad and lonely death, starved of love and flour at the back of my fridge, once I was back to the nuisance of working.  

 

Wouldn't mind giving your recipe ago, do you have a link to it or is it one of your own concoctions?

 

 

[Ric Flair]

12 minutes ago, Bordersfox said:

Yeah that's what I thought.  I had a sourdough going over the lockdowns and made a Detroit style with it, the second long prove in the fridge I did in the tray I baked it in and it puffed up lovely, got lots of air in and was very light once cooked.  And can take a lot of cheese as well.  

 

Tragically my starter died a sad and lonely death, starved of love and flour at the back of my fridge, once I was back to the nuisance of working.  

 

Wouldn't mind giving your recipe ago, do you have a link to it or is it one of your own concoctions?

 

 

https://my.whisk.com/recipes/10772d67b8670bc48558f1a0e85e9f160b0

 

[Daggers]

[Bordersfox]

Pizza porn.  Loosely Neapolitan style.  Lacto fermented tomato sauce and I smoked the Fior di Latte so not one for the purists.  The crust blew up like a balloon and was pretty awesome.  

Edited 29 August 2023 by Bordersfox

[Guest Mee-9]

Anyone tried Dough What in town yet? 

 

Looks beaut! 

[Detroit Blues]

On 25/06/2023 at 16:52, Ric Flair said:

This is up there with the best things I've ever cooked. 

 

That looks legit.

[Jattdogg]

 

 

 

[Daggers]

21 hours ago, Jattdogg said:

 

 

 

I almost hate pizza after watching that. 

[bovril]

21 hours ago, Jattdogg said:

 

 

 

I thought she'd edited out the bit where the pizza's cooking but looking at it clearly not

[Tommy G]

I know shop bought pizzas are a disgrace but tried one of those Crostica Mollica ones, they are really good for shop bought - about £6. Tried stuff from their range of other stuff and its all top notch. 

 

https://www.crostamollica.com/products/pizza

[Bellend Sebastian]

15 minutes ago, Tommy G said:

I know shop bought pizzas are a disgrace but tried one of those Crostica Mollica ones, they are really good for shop bought - about £6. Tried stuff from their range of other stuff and its all top notch. 

 

https://www.crostamollica.com/products/pizza

Absolutely agree. Only disappointment was that when they first came out the introductory price was so low I thought it was a budget brand, was a bit crushed when they started charging full whack

[Tommy G]

5 hours ago, Bellend Sebastian said:

Absolutely agree. Only disappointment was that when they first came out the introductory price was so low I thought it was a budget brand, was a bit crushed when they started charging full whack

Just had a frozen Picard margherita- you can get them from Ocado - it’s trumped it somehow.

[VLC86]

Any tips for stretching sour dough? Not even sure what this is, tasted great and great bubbles, but it wanted to return to its original shape every time.

[Bordersfox]

On 19/05/2024 at 12:33, VLC86 said:

Any tips for stretching sour dough? Not even sure what this is, tasted great and great bubbles, but it wanted to return to its original shape every time.

Good crust expansion! 

 

I find this with most neapolitan pizza, sourdough and commerical yeasted, I go with a smallish dough ball, 230g and make about a 10inch Pizza.  I've found any bigger and my stretching technique isn't good enough to stop it tearing.

 

I also tend to do the first patting out type stretch  and then if the gluten is feeling tight let it rest for ten before doing the next stretch.  My preferred technique is to lift on my knuckles and rotate using the doughs weight to stretch it, seems to work quite well and much less skil needed than the Napoli slap.  Still have to stretch on the peel as it will shrink back a bit.

[Bordersfox]

Here's a sourdough pizza, Nduja with a basil emulsion, I made last week.  This is about as large as I can get them without starting to hit difficulties and I like the massive modern neapolitan crust.  I reckon the more you stretch and practice the easier this should become, I am still very much learning.  

²

[VLC86]

3 hours ago, Bordersfox said:

Good crust expansion! 

 

I find this with most neapolitan pizza, sourdough and commerical yeasted, I go with a smallish dough ball, 230g and make about a 10inch Pizza.  I've found any bigger and my stretching technique isn't good enough to stop it tearing.

 

I also tend to do the first patting out type stretch  and then if the gluten is feeling tight let it rest for ten before doing the next stretch.  My preferred technique is to lift on my knuckles and rotate using the doughs weight to stretch it, seems to work quite well and much less skil needed than the Napoli slap.  Still have to stretch on the peel as it will shrink back a bit.

Thanks, got family round for pizza later so will give this a go.

[Unabomber]

8 hours ago, Bordersfox said:

Here's a sourdough pizza, Nduja with a basil emulsion, I made last week.  This is about as large as I can get them without starting to hit difficulties and I like the massive modern neapolitan crust.  I reckon the more you stretch and practice the easier this should become, I am still very much learning.  

²

Man this looks delicious. I’m in Rome soon, looking forward to trying some pizza there.

[Bordersfox]

9 minutes ago, Unabomber said:

Man this looks delicious. I’m in Rome soon, looking forward to trying some pizza there.

Cheers mate.  I still have my fair share of ones that don't turn out well but dough disasters are less often now.  What's the style in Rome, thin and crispy?  Guessing you can get any style in Rome now to a ridiculous standard. 

 

I'm sure you'll be sampling some of the the Roman breweries as well my good man! 

[Unabomber]

5 minutes ago, Bordersfox said:

Cheers mate.  I still have my fair share of ones that don't turn out well but dough disasters are less often now.  What's the style in Rome, thin and crispy?  Guessing you can get any style in Rome now to a ridiculous standard. 

 

I'm sure you'll be sampling some of the the Roman breweries as well my good man! 

Nah I think Rome is not thin and crispy but not totally sure. Certainly looking forward to it. 

[Unabomber]

Had crisp w6 on Sunday and it was by far the best pizza that I have ever had. 
 

[SemperEadem]

On 05/06/2024 at 19:41, Unabomber said:

Had crisp w6 on Sunday and it was by far the best pizza that I have ever had. 
 

Looks great

[Ric Flair]

On 05/06/2024 at 19:41, Unabomber said:

Had crisp w6 on Sunday and it was by far the best pizza that I have ever had. 
 

World class ain't it pal. Genuinely up there with the best on earth.

[Ric Flair]

New 24 hour room temp dough recipe, very pleased with the results.

[Unabomber]

4 hours ago, Ric Flair said:

World class ain't it pal. Genuinely up there with the best on earth.

Yeah man definitely the best I’ve ever had. Couldn’t stop thinking about it for ages after.