GhostDoggyWoofWoof
Well-Known Member
- Joined
- Apr 22, 2022
- Messages
- 128
- Reaction score
- 62
For those using an oven, a pizza stone will make a big difference, much easier to avoid "soggy bottom"
Thank you :)@Stu @ruskythegreat
I’ve used the gas Roccbox and Ooni Koda 12 before. Both are excellent and easy to use. The advantage is that you get instant, easy controlled heat. Both heat the stone up over 350C in around 10 minutes so cooking Neapolitan style pizza is a doddle.
Interesting. But even more interesting is the one after: Ciabatta (2.33 hours). Even has the "Poolish" step! Not so much "hands-off" as "hands-not-covered-in-flour-and-dough".Use the French Bread dough option if you have it, not the pizza option - on my Panasonic this is 3.5 hours instead of 45 mins - the lazy option
HummWhy don’t you try hand mixing your dough instead of using the bread machine. ...
Horses for courses I supposed. And it’s over 30 years since I’ve had any hair to worry aboutHumm... let's not pursue that one. But I wouldn't be "trying my hand mixing dough", I've already done that for years, but bread-making not pizza. Much lower hydration and much more forgiving. High hydration is easier, but forget yourself and get a bit heavy-handed and you're spending ages trying to scrape dough off your hands, off the work bench and. gawd forbid, out yer hair! Does need a sensitive (but positive, not "light") touch. I'm all in favour of leaving that to a predictable bread making machine. But it is remarkable how big a difference just a few minutes hand-kneading and hand-shaping a machine kneaded dough makes to the final pizza.
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