Hang on a minute...
You're threatening to chain me to your wall because I use a rolling pin to stretch out my pizza and you use a machine to make the dough - mine is all by hand
. Where's my rack.
The Homemade Pizza Thread
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Hang on a minute...
You're threatening to chain me to your wall because I use a rolling pin to stretch out my pizza and you use a machine to make the dough - mine is all by hand
. Where's my rack.
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Have a question about pizza making in pizza ovens.....
Can you make naan and flatbreads?
Can you make naan and flatbreads?
prog99
Landlord.
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Getting the hang of this pizza malarkey now. Small one to get the temp right
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On my way John
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Had ago at making a sourdough pizza yesterday, tasted all right but didn’t rise around the edges and was a bit flat. Think I might have over worked it when shaping.
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How long was your starter going for ?
And did you batch prove it when you added the starter ?I have a sourdough starter going now a few days but will keep it going to next week before trying it
My starter is probably about a year old now. Batch proved for about 4hrs and then split and proved of 5 hrs after which time it had really risen, that’s why I think it was over worked.
peebee
Out of Control
I have special dispensation on account of a bit of a bump on the head.Hang on a minute...
You're threatening to chain me to your wall because I use a rolling pin to stretch out my pizza and you use a machine to make the dough - mine is all by hand
Unfortunately for you: The same bump on the head allows me to dream up more and more extreme punishments for folk who don't take their pizza bases seriously enough (my definition of "serious enough" being the only definition. Obviously!). I'm just dreaming a new one up just for you as it happens.
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Can you not get yeast either.. This is worse than I thought
They’re different flours. Doppis Zero has lower protein content. Useful all rounder and suitable for lower hydration shorter ferments than Pizzeria. I’ve only ever made gnocchi with it.
Pizzeria is higher protein. I’ve used it up to 70% hydration. Good for overnight fermenting and makes a nice stretchy dough.
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We used the red flour today, the first run out with the oven.
Probably in the top 2 Pizzas I’ve had, it was fabulous.
Probably in the top 2 Pizzas I’ve had, it was fabulous.
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Check out eBay for the official Ninja shop, they have clearance items on there, basically things that Argos etc have returned after box being opened, bargains can be found
How do you create dough that's smooth and not lumpy and sticky?
We've tried following the videos but when it's cooked it doesn't rise.
We've tried following the videos but when it's cooked it doesn't rise.
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What temp are you cooking at? And what oven are you using?
We make our dough in the kitchen aid, it’s been ready to use in a couple of hours.
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