Your source for Pizza Flour

[Mr Badger]

this is the kitchen porn I want

I'm sure those are great, but if they are too expensive (the same as posh flour!) then a regular food processor with the dough mixing "blade" will work.

Has anyone tried the dough attachment thing in a magimix (or similar)

Not personally, but I make dough in my Ninja food processor with no problem.

Other people doing it:

 

[monkeyspank]

I should give it a go. … (with a hand mixed batch on standby. )

Thanks.

 

[ginjaninja]

I don't get why someone thinks that using strong bread flour for pizza is a joke, so I went into "challenge accepted" mode to create some rustic style snacks:

Rose nicely:

Survived some stretching:

what is your sauce recipe...looks interesting / strong...
I lightly reduce..... olive oil garlic, tinned tomattoes oregano, basil, seasoning and nduja and a bit of tomato concentrate and brown sugar....yours looks very concentrated

 

[Mr Badger]

what is your sauce recipe...looks interesting / strong...
I lightly reduce..... olive oil garlic, tinned tomattoes oregano, basil, seasoning and nduja and a bit of tomato concentrate and brown sugar....yours looks very concentrated

If I was making a pasta sauce then I would also be doing the slow simmering. But for pizza sauce I don't really think it's necessary as a fairly bright flavour works well anyway.

I don't go for exact measurements but its:

Big squeeze of tomato puree
Dash of olive oil
Garlic powder
Salt
Fresh ground black pepper
Dash of chili powder
Dash of MSG
About a teaspoon of mixed dried herbs.

Add splash of water (couple of tablespoons?) and give it a good mix. Blast it for a minute in the microwave. Stir again and check the consistency looks about right (it normally does, but if it's too dry add a bit more water or if too wet give it another 10 or 20 seconds in the microwave).

Literally only takes a matter of minutes to pull together. You can always add a spoonful of sugar if you want it sweeter.

 

[Ad_Augendae]

The Caputo gluten free flour has been a godsend, actually makes pizzas tasty again for those of us whose bodies have decided to play silly buggers.

Please share your Method if you can, mine is here. Always excited to try other takes on the Gluten Free option.

Gluten Free Pizza For The Oven
A warning first, this is a Wheat Based product with the Gluten removed to safe levels called Fioreglut made by Caputo.

• 166g Flour
• 133g Water
• 5.8g Olive Oil
• 5g Sugar
• 4g Salt
• 3g Yeast
• 1 Egg Yolk
• 2 sheets of grease proof paper 15"x15"
• 1 Large rolling pin 15"

Mix the flour,water,sugar,salt and yeast in a bowl. Once the mix is together add 2/3 of the Olive Oil and continue to mix. You're looking for no lumps.
At that point stop and bring the dough to a ball and shape with a silicone spatula. Pour the rest of the Oil onto the ball and continue bringing it to a tighter ball.
You should now be able to grab it with your hands and gently further shape into a ball and transfer to a sheet of parchment paper 15"x15" square.
The object of the game here is to move as quickly as you can patting the dough ball down with your hands then add the second piece of paper on top
and roll the dough out to the edges leaving about an inch. Now grab the lot and flip the whole thing and remove the top layer of paper gently and set aside.
This takes a little practice but you need to roll the edges in to make what will be the crust. Once you feel you have a 12" ish Pizza you need to press down on the
inner egde of the roll you just made to seal it to the rest of the dough. Replace the top piece of paper and flip again, at this point you should have what resembles a Pizza with a rolled edge. Now you need to fold the 4 sides of the paper about an inch under to seal it - think a big paper bag, set it aside to rise until like below.
For me @23c that would take about 35 to 45 mins. For the last step pat down the centre and remove the paper, coat the edge with the egg yolk and build a Pizza
of your choice and pop it in the oven onto a steel or stone for 2 mins then remove the Pizza from the parchment paper and cook for another 2/3 mins.
Cook as hot as you can, ie my oven will do about 250C non fan.

You could also transfer the made pizza from the Parchment Paper to a 12" pizza pan and cover with cling film and raise.
I use Zyliss cook-ware because it tends not to stick, and no I've not tried that method. But I see no reason why it wouldn't work.
The egg is to help with browning - you could remove if you can't do egg.