Homemade Pizza

Polymathic said:
I see this brand at my local supermarkets but they don't carry the 00 flour for some reason
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shave your wifes hair and get her to demand to speak to the manager
Karen: The speak-to-the-manager anti-vaxxer mom turned meme - Vox
 
bwana said:
@Papa Smurf - bought a 20l bucket with a snap lid similar to the ones I've been brewing in.
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Ah yes, why didnt i think of that? And i only just last week bought another 25 litre bucket as a 3rd fermenter from Mumbos and it was R70. It has a brilliant seal, nothing will ever get inside that.
 
Then again I also heard all weavels are dormant, they found in all flours as eggs. And then under right circumstances they hatch and start growing. Pretty disgusting to think about it.
Maybe my eggs havent hatched cause its in tight tupperware and therefore no oxygen.

Must do more research
 
Papa Smurf said:
Ah yes, why didnt i think of that? And i only just last week bought another 25 litre bucket as a 3rd fermenter from Mumbos and it was R70. It has a brilliant seal, nothing will ever get inside that.
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20l bucket is perfect for 12.5kg of flour
 
I got around 30 pizzas from my last 2.5kg bag, so that works out to R1.50 per pizza using the Millstone Farina 00 flour
 
abudabi said:
Sjooo. 12.5kg

Go big or go home I suppose. :)
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That's 150 thin based pizzas. Bwanana has 16 kids and 3 wives plus 7 cousins there in the Eastern Cape living with him in Nelson Mandela Bay so that works out to less than 6 nights of having pizzas
 
JamesBoy said:
How large are those?
2.5kg at 30 pizzas is like 83g per pizza...that seems like an ultra thin crust or a very small pizza.
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You're forgetting the water, etc. My dough has a hydration level of 60% so that would bring his up to over 130g. Still a little on the small side but is likes them thin. Probably cheats and uses a rolling pin.
 
bwana said:
You're forgetting the water, etc. My dough has a hydration level of 60% so that would bring his up to over 130g. Still a little on the small side but is likes them thin. Probably cheats and uses a rolling pin.
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Yeah could make sense especially if he eats a lot less than most. A single cup of flour is around 120g to 130g of flour alone though so for a pizza with half of that even before adding liquids I'd say that's pretty tiny (I may just be a pig though so don't discount that).

Our standard recipe for a pizza base consists of the following (this serves supper and breakfast, fills an entire oven pan easy and is light and fluffy without being too thin or too thick - I like a thick base while she likes a thin base):
-2 to 2.5 cups of flour
-2 to 2.5 cups of water
-0.5 to 1 table spoons of oil
-1 tea spoon of baking powder
-Salt, pepper and whatever spices you dig
 
JamesBoy said:
How large are those?
2.5kg at 30 pizzas is like 83g per pizza...that seems like an ultra thin crust or a very small pizza.
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Yes mine are ultra thin, as thin as possible is my prefered choice
I like to do only 2 main ingredients besides the default settings of pizza tomato sauce base, garlic, chedder and mozzarella cheese, originam
So it will be a ham & mushroom pizza or something like that. I always drizzle olive oil over the entire pizza when it comes out as these thin based ones can be a slight bit dry. Normally make 2 of these as a meal.

Sometimes I make a lekker thick crust, but not often. And then I will only make 1 as it fills me up.

Pizzas are about 30cm in diameter, maybe a bit bigger.

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bwana said:
You're forgetting the water, etc. My dough has a hydration level of 60% so that would bring his up to over 130g. Still a little on the small side but is likes them thin. Probably cheats and uses a rolling pin.
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Yup, I do use a rolling pin. Just bought my first one about 3 months ago
 
Papa Smurf said:
Yes mine are ultra thin, as thin as possible is my prefered choice
I like to do only 2 main ingredients besides the default settings of pizza tomato sauce base, garlic, chedder and mozzarella cheese, originam
So it will be a ham & mushroom pizza or something like that. I always drizzle olive oil over the entire pizza when it comes out as these thin based ones can be a slight bit dry. Normally make 2 of these as a meal.

Sometimes I make a lekker thick crust, but not often. And then I will only make 1 as it fills me up.

Pizzas are about 30cm in diameter, maybe a bit bigger.

View attachment 1003418
View attachment 1003420
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Sounds and looks awesome, I just doubt I could get what you've shown out of 83g of flour though - is there something extra that you're adding?

I doubt I could get a cup of flour to spread that thin and still make it not look as thin unless you're using yeast or something to get it to increase in voume significantly.

I love to try new recipices though so could you please share what all you use for the base itself and any special steps you take to make it work?
 
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