Pizza Oven Thread

[illmonkey]

PanicBuyingBogRoll said:

illmonkey said:

Who gives a crap, go start an other thread. Back to pizzas, please!

I'll be indulging in some over the weekend, 1/2 day on Friday so possible afternoon pie in the sun.

Whats the slow prove idea, just do it 24 hours before for a longer prove in the fridge?

Not all flour works well with longer fermentation times. So you'll need to experiment with what you have. The unfortunate consequence is you have to eat a load of pizza ..

I use Caputo blue as its better with shorter fermentation times. I don't have the fridge space for long ferments so It works well for me. I can also make decent pizza at relatively short notice if needed.

I have the blue flour, but the fella who posted the recipe also used it for long fermentation, am confused.

For the others, put a bloody sock in it!

[Burwood]

Algarve said:

Burwood said:

As an expert in this field I ‘ll happily tell you. Wrong. There needs to be a fault for the vendor to pay. You can return anything not bespoke online but you pay IF there is a fault.It’s all too common. Poster talking st. Move on. It’s pizza

Edited by Burwood on Tuesday 23 June 21:45

You're not much of an expert then are you.

https://www.which.co.uk/consumer-rights/advice/i-w...

I only posted originally as a friendly warning to anyone considering ordering. I'm not going to derail any further by replying again, feel free to do your own research if you actually care. Enjoy the pizzas everyone.

Edited by Algarve on Tuesday 23 June 22:26

Wrong. If the supplier is silent on return, yes but if they say otherwise and you’ve just changed your mind you’re on the hook.

[illmonkey]

Shut, and I mean this in the nicest possible way, the fk up.

No one cares

It’s a pizza thread

Go somewhere else

I want a pizza

Pizza

[hyphen]

illmonkey said:

shut up shut up shut up!

Pizza

What he said!

[hyphen]

illmonkey said:

Shut, and I mean this in the nicest possible way, the fk up.

No one cares

It’s a pizza thread

Go somewhere else

I want a pizza

Pizza

And that!

[Tickle]

illmonkey said:

I have the blue flour, but the fella who posted the recipe also used it for long fermentation, am confused.

For the others, put a bloody sock in it!

Back to pizza, thank fk

I'm using Caputo Nuvola Super, that apparently works well with a longer prove. I have used it for shorter (24hr) and it was similar to blue...well, by my uncalibrated pizza tasting. Going to make some up this morning for tomorrow night.

Unrelated, but still pizza, anyone used pumpkin as a sauce instead of toms? Seen some canned pumpkin in the shop the other day and it got me thinking. Sure I've seen it used on some pizza related stuff on Instagram.

[Algarve]

naturals said:

You're going to be furious when you actually read that article...

"You must cover the delivery cost for returning unwanted goods, unless the retailer says it will pay for returns."

And they need to return the original postage that got the item to you, which the pizza company here are saying they're going to keep. I didn't realise reading something before mashing the submit button was so difficult

Anyway I'm oot.

[ecsrobin]

Algarve said:

Anyway I'm oot.

Finally!

Got my a di Maria order arriving today sadly no cheese in stock so 25kg caputo blue, 1kg of the nuova to test, 2kg of the gluten free for our friends when they come round, a load of tomatoes and pepperoni and nduja.

[PanicBuyingBogRoll]

illmonkey said:

I have the blue flour, but the fella who posted the recipe also used it for long fermentation, am confused.

For the others, put a bloody sock in it!

It will be fine. You need to experiment and figure out what works best for you.

I have better results with a shorter time using blue.
My current best recipe is
580g flour
330g Water
15g Salt
However much yeast pizzap+ tells me I need for the time I have.
Plus 2 hours once balled.

[Yidwann]

Seems like Adimaria have stock of pretty much everything now, looks like things might be returning to normal. Ordered up the Nuvola to give that a try, and the gluten free for a mate, £5 a bag though.... ouch!

Edited by Yidwann on Wednesday 24th June 09:17

[Gio G]

PanicBuyingBogRoll said:

Who in their right mind would put potatoes on a pizza? Surely the world hasn't gone that mad yet?

In my parents little Italian village (Southern Italy) potatoes on pizzas have been around for years and very delicious!

G

[hotchy]

Gio G said:

PanicBuyingBogRoll said:

Who in their right mind would put potatoes on a pizza? Surely the world hasn't gone that mad yet?

In my parents little Italian village (Southern Italy) potatoes on pizzas have been around for years and very delicious!

G

Sounds better than putting your pineapple pudding on a pizza.

[red_slr]

Potato... pizza.. my Irish wife is going to lose her sh*t!!!

[hyphen]

Gio G said:

PanicBuyingBogRoll said:

Who in their right mind would put potatoes on a pizza? Surely the world hasn't gone that mad yet?

In my parents little Italian village (Southern Italy) potatoes on pizzas have been around for years and very delicious!

G

My policy is to not decide if a topping works, untill Ive tried it.

For the simple reason that when I first came across a Pizza with a egg cracked over it, I thought what the fk , But was delicious!

[Hanglow]

Got some dough prooving for thursday, first time using Mathews organic white bread flour for it. Hope it's good as I have 16kg of the damn stuff.

Talking of different toppings, I think I'll try one inspired by a Mast’Nicola, not tried it before. The problem is I have no lardo, so will use goose fat. And my basil hasn't grown enough to use yet, so I'll probably use different herbs - fresh marjoram or sage. Should really call it something else

https://tuttabella.com/flatbread-special-mastnicol...
https://youtu.be/u6r46QUrutI?t=105

[Tyndall]

Yidwann said:

So very simply usually to these measurements for Neapolitan pizza I do this starting the day before:

1.5kg of Caputo Blue 00 Flour
1g of Dried Yeast
50g of Maldon Sea Salt Flakes
1 Litre of Cold Water

Mix and work that for about 10 minutes, over working it can make it worse and then put it in a tray, cover and leave overnight 12-13 hours.

Next morning, cut that into 280g dough balls, and shape making sure you form a tight skin over the top of the dough by tucking it in on itself underneath and shape it nicely. Leave it on the top again for an hour, then into the fridge for around 7-8 ready for that evening. I haven't felt the need to prove for longer, you can see my results on the previous page, I have been really happy with them.

6-7g salt per pizza sounds quite salty - does it taste so and is it necessary to have so much salt (i.e. does it help with the process or is it just for flavour?)

[Hanglow]

Pizza tends to be saltier than bread, neapolitan especially. It's 3% flour weight. You could reduce it by a third and see if you like it like that, every time I've tried less though I go back to a higher amount.

More salt also tends to slow down fermentation and it also makes the dough a bit firmer, so you could reduce the water a tiny bit and reduce the yeast a bit if you reduce the salt. I probably wouldn't bother though, just keep it the same

Edited by Hanglow on Wednesday 24th June 11:09

[Burwood]

Tyndall said:

Yidwann said:

So very simply usually to these measurements for Neapolitan pizza I do this starting the day before:

1.5kg of Caputo Blue 00 Flour
1g of Dried Yeast
50g of Maldon Sea Salt Flakes
1 Litre of Cold Water

Mix and work that for about 10 minutes, over working it can make it worse and then put it in a tray, cover and leave overnight 12-13 hours.

Next morning, cut that into 280g dough balls, and shape making sure you form a tight skin over the top of the dough by tucking it in on itself underneath and shape it nicely. Leave it on the top again for an hour, then into the fridge for around 7-8 ready for that evening. I haven't felt the need to prove for longer, you can see my results on the previous page, I have been really happy with them.

6-7g salt per pizza sounds quite salty - does it taste so and is it necessary to have so much salt (i.e. does it help with the process or is it just for flavour?)

You won't taste of salt. It is also critical in the building of Gluten during fermentation. Leave it out =crap dough

you can use less but for 1.5kg i would go below 25g

[illmonkey]

Burwood said:

Tyndall said:

Yidwann said:

So very simply usually to these measurements for Neapolitan pizza I do this starting the day before:

1.5kg of Caputo Blue 00 Flour
1g of Dried Yeast
50g of Maldon Sea Salt Flakes
1 Litre of Cold Water

Mix and work that for about 10 minutes, over working it can make it worse and then put it in a tray, cover and leave overnight 12-13 hours.

Next morning, cut that into 280g dough balls, and shape making sure you form a tight skin over the top of the dough by tucking it in on itself underneath and shape it nicely. Leave it on the top again for an hour, then into the fridge for around 7-8 ready for that evening. I haven't felt the need to prove for longer, you can see my results on the previous page, I have been really happy with them.

6-7g salt per pizza sounds quite salty - does it taste so and is it necessary to have so much salt (i.e. does it help with the process or is it just for flavour?)

It works out to be < 1g (a pinch) per pizza and you defiantly want salt. Even twice as much as that is perfectly fine. You won't taste of salt. It is also critical in the building of Gluten during fermentation. Leave it out =crap dough

50 / 9 = 5.5g, not less than 1g

[Burwood]

I misread the post