Homemade Pizza

Vades said:
Looking great every week. Now that you've had the Gozney for a while, have you settled fully on your dough recipe and cooking temperatures?
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Thanks - but it tastes better than it looks.

Temperature wise I’m pretty much settled but I’m still playing around with my dough recipe. Fairly significant changes for this week and it worked out pretty well.

I’m considering a sour dough starter but it seems like it could be more effort than I want to give.
 
Focaccia and SMOG pizzas tonight. Still getting to grips with dough, stretching and timing, at least the Ariete ovens take away the low temp problem. We do like a lot of toppings, learning to back off on the cheese a little

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Stuey74 said:
Focaccia and SMOG pizzas tonight. Still getting to grips with dough, stretching and timing, at least the Ariete ovens take away the low temp problem. We do like a lot of toppings, learning to back off on the cheese a little

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Looks great - where'd you get the cupping pepperoni from? I've been looking all over the place for some.
 
Stuey74 said:
Lynca Meats in Meyerton, they do excellent pork products, all farmed, processed and sold on the same site.

Lynca
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Thanks - it looks like Econfoods might stock it locally.

I'm a big fan of Lynca's ribs.

I made pizza last night but managed to tear a hole in it when I was removing it - power cut at just the wrong moment in time.
 
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