Homemade Pizza

killerbyte said:
Just bought the Cadac pizza stone. Will get it next week.

After being diagnosed with an upper GI ulcer I cannot eat tomato, which means I have to make my own pizzas using something like Pesto for the base (rather than tomato).
I will however be lazy and by pre-made and rolled bases, but the rest will have to be my own creation to accomodate my dietary requirements for the next 3 months.
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Have you tried to see what happens with the San Marzano tomatoes? Much, much lower acidity - so should do well with your ulcer.

www.foodrepublic.com

5 Things You Might Not Know About San Marzano Tomatoes - Food Republic

Let’s get philosophical for a minute. If the crust of a pizza is its backbone, the cheese and toppings its face, then the sauce is its lifeblood. Too often overlooked, the right sauce is key to a great pie. It should be tangy and just a little sweet. Ask any pizzaiolo worth his salt and…
www.foodrepublic.com www.foodrepublic.com

You can also use a quarter teaspoon of bicarb to take acidity out of a tomato sauce - but it does alter flavour. But more neutral and effective than brown sugar.
 
BartSimpson said:
Sorry, just picked up now - I am in Noordhoek/Capri - so could have let you have some same day from my stock. You sorted now?
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Hey thanks man. I managed to get the flour I needed and I bought extra, do you guys store your flour in containers or as is in the bag. We've never had an issue with weavels *touches wood* but I'm new to all of this so who knows.
 
Supersoaker said:
Hey thanks Man I managed to get the flour I needed and I bought extra, do you guys store your flour in containers or as is in the bag. We've never had an issue with weavels *touches wood* but I'm new to all of this so who knows.
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20l plastic bucket with an airtight lid.
 
bwana said:
20l plastic bucket with an airtight lid.
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Also, it helps noting the expiry date when emptying a bag/bags into the storage container. Obviously not an issue for those who make pizzas often. :)
 
Vades said:
Also, it helps noting the expiry date when emptying a bag/bags into the storage container. Obviously not an issue for those who make pizzas often. :)
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Stored properly, flour will last far beyond the "expiry" date. Where I live 00 is really hard to find so if I find it I'm going to keep it for as long as I can.

Your best bet is your nose and your eyes. You'll soon know if it's rancid by the smell.
 
bwana said:
Stored properly, flour will last far beyond the "expiry" date. Where I live 00 is really hard to find so if I find it I'm going to keep it for as long as I can.

Your best bet is your nose and your eyes. You'll soon know if it's rancid by the smell.
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Sure. Personally, I toss expired flour as. I've had a few occasions where I've had sub standard results, be it from bread, pasta or pizza where the only variable was old flour.
 
I leave it in the bags or also 20l drum. If you want to be dead sure no weevils (sometimes you can 'import' them in a new purchase), pop the bags into the freezer for a week or so.

Mad I know, but it does work with no detriment to the flour that I can tell (this was told to me by an older Italian chap that I knew).
 
I normally mix up the dough and then cook it about an hour later. This time I want to mix it tomorrow morning and then cold proof it in the fridge till Friday night. Anything I should be aware of?

I read that you should reduce the amount of yeast you normally use... that right? I normally use a packet for 500g flour so what should it be now ?
 
I normally use 1% yeast for the total amount of flour. In your case 5g yeast per 500g flour. I use type00 flower only.
 
janplank said:
I normally use 1% yeast for the total amount of flour. In your case 5g yeast per 500g flour. I use type00 flower only.
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Cool... did it like that and put it to bed in the fridge. Will see how it turns out. Tx
 
I was really lucky to get my Kettle Caddy for R1330 in 2017 on Takealot Daily Deal.

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janplank said:
I normally use 1% yeast for the total amount of flour. In your case 5g yeast per 500g flour. I use type00 flower only.
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Should I punch down still? They've risen quite a bit in 24 hrs
 
Stromboli stuffed with leftovers

IMG_8519.JPG

Pineapple Smurf said:
I was really lucky to get my Kettle Caddy for R1330 in 2017 on Takealot Daily Deal.
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Did you buy the cover before or after you shortened your weber's legs?
 
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