The **Now Eating** Thread

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mac1 said:
I’m sure this has been asked before as your pizzas always look so good but can you give me a bit of an idiots guide.

What cheese is it you use

Are they being cooked in a normal oven or pizza oven.

What’s the paddle/stone thing you are using.
Click to expand...
Oven is a standard electic oven 240C top bottom/top ellement none fan, stone position is at the bottom of the oven.
Blumtal/Everbrent Pizza stone 300X380X15mm !2" Pizza peel solid and a 300mm perforated peel for launching.
My flour specs/time are on page 72 of The Official Pizza Discussion thread. What you have just posted is a Gluten Free Pizza
The cheese is Galbani Cucina Mozzarella 400g Block. More important though is the sprinkle of Pecorino 'Quatro Colli'
Gluten Free prep for those that would like to try follows. As for the normal Pizza dough proofing knowledge and pratice is key!
166g Caputo Gluten Free Flour
133g Water
5.8g Olive Oil
4g Salt
3g Yeast Dry
Mix till smooth then place between 2 sheets of grease proof paper, then roll-out to 13/14" remove one sheet of paper then roll the edges in
replace paper and flip, remove paper again pat into round shape as follows, raise for 1 hour in a warm place coat the edges with egg wash
Bake 240c on the paper for 3.5mins remove the paper and continue baking for another 2.5mins. All normal dough cooks @240C 5 mins

Picture before raising....
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Ad_Augendae said:
Oven is a standard electic oven 240C top bottom/top ellement none fan, stone position is at the bottom of the oven.
Blumtal/Everbrent Pizza stone 300X380X15mm !2" Pizza peel solid and a 300mm perforated peel for launching.
My flour specs/time are on page 72 of The Official Pizza Discussion thread. What you have just posted is a Gluten Free Pizza
The cheese is Galbani Cucina Mozzarella 400g Block. More important though is the sprinkle of Pecorino 'Quatro Colli'
Gluten Free prep for those that would like to try follows. As for the normal Pizza dough proofing knowledge and pratice is key!
166g Caputo Gluten Free Flour
133g Water
5.8g Olive Oil
4g Salt
3g Yeast Dry
Mix till smooth then place between 2 sheets of grease proof paper, then roll-out to 13/14" remove one sheet of paper then roll the edges in
replace paper and flip, remove paper again pat into round shape as follows, raise for 1 hour in a warm place coat the edges with egg wash
Bake 240c on the paper for 3.5mins remove the paper and continue baking for another 2.5mins. All normal dough cooks @240C 5 mins

Picture before raising....
IMG-0020-Copy.jpg
Click to expand...
Great post.

Thanks
 
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