Share Your Best Pizza Dough...

FrenchTart · 3 Jan 2018 at 13:52

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*

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 · 3 Jan 2018 at 13:55

SoliD said:
That's what I was wondering, will head to Amazon as want it for Saturday, presume all fresh from the deli rather than pre packaged?

Bit late to the party on this one too.

I've got nduja from Ocado and Amazon before. Both were pretty good though I actually preferred the Ocado nduja.

thewanted · 3 Jan 2018 at 14:12

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

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.

robj20 · 4 Jan 2018 at 17:24

Does anyone use semolina in there dough? I always use it to aid the pizza sliding of the stone but never in the dough.

FrenchTart · 5 Jan 2018 at 08:32

robj20 said:
Does anyone use semolina in there dough? I always use it to aid the pizza sliding of the stone but never in the dough.

I don't. Some recipes do though - e.g. dominos pizza base clone.

robj20 · 5 Jan 2018 at 08:40

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.

delta0 · 12 Jan 2018 at 20:36

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.

PapaLazaru · 12 Jan 2018 at 20:48

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

FrenchTart · 12 Jan 2018 at 22:15

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

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.

jpaul · 13 Jan 2018 at 23:38

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

trusty stanley blade for stone cleanup, and pre-emptive smoke alarm disable.

2 large corn or wheat tortillas

180g/6oz tinned chopped tomatoes

1 tbsp tomato purée

2 sprigs oregano, leaves picked, finely chopped

1 garlic clove, grated

sea salt and freshly ground black pepper

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

FrenchTart · 14 Jan 2018 at 14:51

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.

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.

Tyrone1Wils · 14 Jan 2018 at 19:03

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.

FrenchTart · 14 Jan 2018 at 19:40

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

Tyrone1Wils · 14 Jan 2018 at 20:04

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.

robj20 · 15 Jan 2018 at 08:07

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.

jaffveyda · 16 Jan 2018 at 13:17

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

I always add 3 boiled potatoes.

FrenchTart · 16 Jan 2018 at 15:15

jaffveyda said:
I always add 3 boiled potatoes.

???

FrenchTart · 23 Feb 2018 at 11:35

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 :/

ThriceNightly · 24 Feb 2018 at 17:00

Nothing too fancy am just using a simple bbc margharita recipe normally do a batch of 6 pizza bases and sauces which I freeze.

https://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps

Getting good results with Aldi stong flour. I have also upgraded the Mozza from essential (made in germany) to tesco (made in italy)....Big improvement.

I use the ovens stove enamel grill tray.....Set my fan oven (Bosch) to 250c and done in 8min

FrenchTart · 24 Feb 2018 at 17:48

For improving your mozzarella I recently tried the SeriousEats method and was shocked by just how much it improved things. I will be doing this with all my moz from now on:

https://www.seriouseats.com/2012/04...ored-mozzarella-cheese-refrigerate-or-no.html