Share Your Best Pizza Dough...

thewanted said:
Made a few more pizzas in the Roccbox this weekend. A 24 hour cold ferment with this flour seems to work much better with than the usual 72 hours, but I can't wait to get my hands on some Caputo Blue.

This one had nduja sausage on which is an absolute winner.

*images snipped*
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Just coming back to this.

Have you seen this discussion regarding flour?

https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour

Quite interesting. Based on that I've ordered some Caputo Red pizza flour from here:

http://www.vorrei.co.uk/Pantry-Ingredients/Caputo-Red-00-Pizza-Flour-From-Naples.html
 
FrenchTart said:
Just coming back to this.

Have you seen this discussion regarding flour?

https://cooking.stackexchange.com/questions/41610/red-and-blue-antimo-caputo-00-flour

Quite interesting. Based on that I've ordered some Caputo Red pizza flour from here:

http://www.vorrei.co.uk/Pantry-Ingredients/Caputo-Red-00-Pizza-Flour-From-Naples.html
Click to expand...

Nope, haven't seen that but I'll definitely give it a read soon, thanks! Still got about 4kg of the Molino Grassi flour to get through first.
 
Weather dependent think I'm going to give the uuni dough recipe a go this weekend. With an overnight first rise in the cold garage, then ball then up and leave for a few hours in the house to warm up.
 
The pizza steel worked perfectly. A couple of issues early on in the process transferring pizzas from the peel to the steel. A little more flour on the peel and smaller pizzas and it was problem solved. The next issue was the mess and a little bit of smoke from the oven/steel. Doesn’t bother me but the wife did go into meltdown. Lots of compliments all around and I really enjoyed it. Even managed to pull off a great calzone at the end.
 
I know I sound like a heathen but I made some quick pizzas tonight using shop bought tortilla. Fresh pizza in under 5 minutes. Obviously not as good as making your own dough, but I was really impressed. Just whizzed up some tinned tomatoes with a little salt, garlic and mixed herbs for the sauce.

Method - https://i.imgur.com/HlavD8H.gifv
 
PapaLazaru said:
I know I sound like a heathen but I made some quick pizzas tonight using shop bought tortilla. Fresh pizza in under 5 minutes. Obviously not as good as making your own dough, but I was really impressed. Just whizzed up some tinned tomatoes with a little salt, garlic and mixed herbs for the sauce.

Method - https://i.imgur.com/HlavD8H.gifv
Click to expand...

I've made these before too. They're actually delicious (though as you say, not really the same as making a proper pizza). However, they totally scratch the pizza itch and can be knocked up in no time.
 
saw Mr Kerridge making a similar variant
can't go wrong with salami/Parma/anchovies ...
tried some left over brie on this weeks pizza ... it rather melted to nothing and taste was rather lost, so probably keep to moz'

delta0 said:
The next issue was the mess and a little bit of smoke from the oven/steel
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trusty stanley blade for stone cleanup, and pre-emptive smoke alarm disable.


For the topping
  • 2 mushrooms, thinly sliced
  • 2 small courgettes, very thinly sliced
  • 30g/1oz pitted black olives, halved
  • 3 salted anchovies, finely chopped
  • 2 tsp baby capers
  • 6 sun-blushed tomatoes, halved
  • 3 slices Parma ham (45g/1½oz in total), roughly torn
  • 4 slices reduced-fat salami (20g/¾oz in total), halved
  • 100g/3½oz half-fat mozzarella, grated
  • 10g/⅓oz Parmesan, freshly grated
  • small handful basil leaves, to serve
  • small handful rocket, to serve
Click to expand...
 
delta0 said:
The pizza steel worked perfectly. A couple of issues early on in the process transferring pizzas from the peel to the steel. A little more flour on the peel and smaller pizzas and it was problem solved. The next issue was the mess and a little bit of smoke from the oven/steel. Doesn’t bother me but the wife did go into meltdown. Lots of compliments all around and I really enjoyed it. Even managed to pull off a great calzone at the end.
Click to expand...

I missed this originally. Glad the steel worked well for you :)

I don't get smoke normally unless I spill pizza toppings on it. Or a tiny tiny bit from the flour. I guess if you only just seasoned it you could be getting that burning off too.
 
Had a second attempt at making Pizza. Also first time using the Gas Burner for the Uuni 3.

Dough was a lot better than my first attempt, dough recipe was:

20h Ferment 75F
100% Flour 1200
62.5% Water 750
3% Salt 36
0.05 Fresh Yeast 0.6

Got a couple of crappy pictures (in a rush to serve them), I made 10 pizzas in total.
39690176551_d8476211a8_c.jpg

25817838308_6f655b4a12_c.jpg

39690176131_47491019cf_c.jpg
 
Looks great :)

I'd suggest a slightly higher hydration (an extra 1%) and longer cold ferment (3 days). I also prefer more like 2% salt in the base personally.

Aside from that I'd suggest making your cornicione a little smaller.

As I said though, they look delicious :)
 
Cheers for the comments.

Yeah I like working with a higher hydration when working with sourdough. I think a higher hydration and a higher cooking temp would be good.

I would have liked to do a longer cold ferment rather than room temp but I didn' have the time unfortunately.

I was playing around with the cornicione size on all of the pizzas. The people I was feeding seemed the prefer the cornicione, so I was kind of listening to the audience haha.

They were good pizzas and much better than I can get locally so that' a positive.
 
Going to try this dough after reading around.

295g flour
185ml (63.5%) water
1.4g(0.5%) yeast
6g (2%) salt

The basic Uuni one appears to work out at 60% hydration so what difference does going higher make.
 
Kimi said:
Ive used the Jamie Oliver recipe a few times, its not to bad for a pizza dough but i wouldnt class it as a Dominos sytle dough. This is more Italian.

Im still searching for the proper Italian style pizza dough tho, none ive tried have quite got there. Ginos ones worth a look also

1 kg white bread flour or Tipo '00' flour, or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650 ml lukewarm water

http://www.jamieoliver.com/recipes/recipe/pizza-dough/#ITcYGVoXfgJK0v3q.99
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I always add 3 boiled potatoes.
 
I spent a good few hours messing around with the G3 Ferrari mod where you move the bottom heating element to the top in order to get better Neapolitan style pizza.

https://www.pizzamaking.com/forum/index.php?topic=19732.msg372265#msg372265

Sadly on the first test run it appears that only the top element is heating up. I'm hoping I've missed something obvious somewhere rather than having damaged the element I moved :/
 
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