The Homemade Pizza Thread

[Twostage]

On the Panasonic

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.

 

[MashBag]

Tada.

 

[MashBag]

I got mine from Amazon. Fermipan red. Usually around £5.50 for 500g.

I use it for everything from Ginger Mead to bread!

Fermipan is my goto. Agree it makes alsorts, mildly annoying when I have a kilo at home

 

[Stu]

Have a question about pizza making in pizza ovens.....
Can you make naan and flatbreads?

 

[prog99]

Have a question about pizza making in pizza ovens.....
Can you make naan and flatbreads?

Yes, no problem.

 

[obscure]

Have a question about pizza making in pizza ovens.....
Can you make naan and flatbreads?

Yes, and they are fantastic cooked this way.

 

[Donegal john]

Getting the hang of this pizza malarkey now. Small one to get the temp right

 

[samale]

Getting the hang of this pizza malarkey now. Small one to get the temp right View attachment 101072

On my way John

 

[Donegal john]

On my way John

Bars open and serving food to 6pm

 

[SMP Brewery]

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.

 

[Donegal john]

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.

View attachment 101077

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

 

[SMP Brewery]

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]

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.

I have special dispensation on account of a bit of a bump on the head.

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.

 

[MashBag]

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

Can you not get yeast either.. This is worse than I thought

 

[Alastair70]

New pizza oven owner hear, what the difference between the red and blue flour? Seems to be mixed info online regarding protein levels and burning.

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.

 

[LeeH]

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.

 

[LeeH]

 

[Rakey]

Anyone got ninja pizza oven?

https://www.currys.co.uk/products/n...ON+-+Key+Deals+-+PMAX&&gad_source=1&gclsrc=ds

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

 

[ruskythegreat]

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.

 

[LeeH]

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.

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.