feel it. gotta be difficult to make bad dough.
Sorry cant advise on that machine, since I use the Panasonic. Pizza dough takes 40 min on that one. Anyway your results look terrific. Beats sodding around making a mess on the kitchen work surfaceWell I've chucked my usual dough mix in and switched it on...
It's battered the dough round for about 20 minutes and has now stopped. I think it's resting..making an intermittent clicking sound,heater turning on?
The biggest point is to make sure it's completely dry afterward. Putting it in the oven works.clean
A pizza steelDoh just read back through a few pages! note to self do less things at the same time. . .
Not sure if this the right thread apologies if not. Our metal non-stick pizza trays are up for replacement, out of interest what do people here use? Pizza trays or a stone? Will be baking in a standard fan oven, suggestions appreciated, cheers all.
So the options are a pizza stone (I have and like it) or a pizza steel which I hear good things about.Will be baking in a standard fan oven, suggestions appreciated, cheers all.
I was given The Elements of Pizza for Christmas and made pizzas using the 24/48 dough on Friday. It is a great book and the pizzas were good.I agree less is more for sure. I've stopped using the breadmaker for pizza dough. I think it overworks it and stretches the glutens resulting in a overly chewy end result. I use the 24/48 hr recipe from this book, highly recommended The Elements of Pizza — Ken's Artisan
Richard,It is a great book and the pizzas were good.
I've only just bought the steel to use in my domestic oven. I have a stone in the Oooni but haven't used it in the oven in the kitchen.Richard,
I see you are pro pizza steel. You probably have one? Have you had a stone too? And if so, what did you notice that give the steel an advantage? My brother is really hot about getting the steel.
I bought the steel because that was what was recommended for use in a domestic oven in the Elements of Pizza book.
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