Homemade Pizza

SauRoNZA said:
I don’t know what the hell but so far every sourdough based pizza dough has been a complete disaster.

And I would like to think I’ve mastered sourdough bread baking in all its various forms so this isn’t like I’m new to the game.

It just doesn’t have any gluten structure and elasticity and completely pulls apart, which wasn’t so bad with a tray and a home oven but now that I need to launch it into a pizza oven it’s impossible to use.
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I now add vital gluten to my pizza and foccacia our eureka flour is not that high in protein I bump to 14.5%

Sourdough pizza is tricky though
 
zeb said:
Ever tried Italian Deli Online
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Rialto is way cheaper as long as you spend R500 or more per shop.

shop.rialtofoods.co.za

Search: 6 results found for "Flour"

Our uncompromising approach on quality and integrity, our ability to partner and innovate with our customers to create, develop and source new, imported and local food products to create new food categories allows us to consistently enjoy exciting new taste experiences today. From our home to yours.
shop.rialtofoods.co.za shop.rialtofoods.co.za
 
SauRoNZA said:
Usually I just buy the Italian stuff from Rialto along with the bulk pizza sauce.
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Bulk pizza sauce? Wait, what?

That's the easiest part to make... and it freezes.

Snyper564 said:
I now add vital gluten to my pizza and foccacia our eureka flour is not that high in protein I bump to 14.5%

Sourdough pizza is tricky though
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I gonna need a spreadsheet to figure out my protein levels :unsure:
 
bwana said:
Bulk pizza sauce? Wait, what?

That's the easiest part to make... and it freezes.


I gonna need a spreadsheet to figure out my protein levels :unsure:
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just chatGPT - prompt below :)

I have 11.5% I want 14.5% its 200g of flour how much gluten to add to get to the right protein percentage :)
1759488096074.png
 
Snyper564 said:
just chatGPT - prompt below :)

I have 11.5% I want 14.5% its 200g of flour how much gluten to add to get to the right protein percentage :)
View attachment 1853030
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I need to figure out my current protein levels first, then subsequent increases, using VWG, will come easy enough.
 
bwana said:
Bulk pizza sauce? Wait, what?

That's the easiest part to make... and it freezes.
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It’s a really good sauce and I break it down into Console jars and freeze it.

Lasted about a year but now I don’t see it any more.

It’s easy enough to make sure, but I felt this one was much thicker and almost leaning towards tomato paste which is why I liked it.
 
Snyper564 said:
well your current level is noted on the side of the bag :)
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It's a little more complicated than that as I use three different flours in varying proportions. Strong bread, 00, and whole wheat.

I have a spreadsheet that calculates amounts of each ingredient depending on ball size and quantities so I'll just plug it into that.

What complicates things a bit is I decanted the whole wheat flour and can't recall what brand it is.
 
bwana said:
It's a little more complicated than that as I use three different flours in varying proportions. Strong bread, 00, and whole wheat.

I have a spreadsheet that calculates amounts of each ingredient depending on ball size and quantities so I'll just plug it into that.

What complicates things a bit is I decanted the whole wheat flour and can't recall what brand it is.
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Ah - in this case. Assume 12% and go from there. Just do a small test you just need a bit more strength not loads to hit 14.5%
 
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