The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

What yeast do you all use for pizzas? I started off buying fresh yeast but using hello fresh I don't really shop with Ocado anymore which is the only place I could get fresh yeast from
 
Snookums said:
Appreciate it, you ever used fresh yeast and notice a difference at all?

EDIT: also gave up with my crap cheap stand mixer yesterday and ordered a ktichen aid so looking forward to a hopefully easier dough prep experience
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Not really, certainly easier with the dried stuff with long proves I only use a fraction of a gram so it's lasting ages.
I use an old bread maker for my dough its nice and compact. Leave it to prove on it as well these days.
 
robj20 said:
Not really, certainly easier with the dried stuff with long proves I only use a fraction of a gram so it's lasting ages.
I use an old bread maker for my dough its nice and compact. Leave it to prove on it as well these days.
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Yeah I've got a ninja foodi I use for proving. The missus likes to bake to getting a bread maker just for pizza dough didn't really make sense when I can get a kitchenaid to do both.
 
Anyone kneading pizza dough with a stand mixer, does your dough just stick to the base all the time meaning you have to stop the machine and scrape it to ensure it's all kneaded?

It happens even at 60-65% hydration.

I have a £100 Amazon special but just wondering if this is common to all mixers.
 
Participant said:
Anyone kneading pizza dough with a stand mixer, does your dough just stick to the base all the time meaning you have to stop the machine and scrape it to ensure it's all kneaded?

It happens even at 60-65% hydration.

I have a £100 Amazon special but just wondering if this is common to all mixers.
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Part of the reason I ordered my kitchenaid, they get praised for not doing this. I was finding a lot would stick to the base of the bowl I would have to get in there to lift it up and make it "mix toghether" properly. Same as you was just a cheapo jobby. I tihnk its just that the initial mix isn't joining the dough together leaving some crap in the bottom
 
Participant said:
Anyone kneading pizza dough with a stand mixer, does your dough just stick to the base all the time meaning you have to stop the machine and scrape it to ensure it's all kneaded?

It happens even at 60-65% hydration.

I have a £100 Amazon special but just wondering if this is common to all mixers.
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I get this at the beginning of the knead at 62% hydration, but I just use a plastic spatula to "release" the dough from the sides of the bowl until it starts combining properly on the hook. As you said already though, add the liquid gradually to the dry mix.
 
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Finally been getting some regular use out of my new toy. I'd always used Gas with my Ooni as I found the pellets to be a pain but I'm really enjoying using wood with this and whilst there's not really a taste difference as such I'm finding they cook better than with gas. I still use Gas at the minute when I'v got quite a few people round as I find it easier to just concentrate on the pizza making rather than maintaining the fire.

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I'm making some cheese stuffed dough balls and chicken wings tonight so will see how that goes!
 
vail3r said:
Finally been getting some regular use out of my new toy. I'd always used Gas with my Ooni as I found the pellets to be a pain but I'm really enjoying using wood with this and whilst there's not really a taste difference as such I'm finding they cook better than with gas. I still use Gas at the minute when I'v got quite a few people round as I find it easier to just concentrate on the pizza making rather than maintaining the fire.

IMG-4013.jpg


I'm making some cheese stuffed dough balls and chicken wings tonight so will see how that goes!
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Pretty sure I saw this on the gozney insta the other day. Lovely set up!
 
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