Homemade Pizza

[Mirai]

I'm a New Yorker - I don't sweat until the mid-30s.

But you have some Britain in you and to be honest, the Techmoan guy is what I mentally picture you as. No offense

 

[Supine]

What dough recipes to you guys use? I have just tried using Vito's double fermented poolish recipe, and ended up with something that looked like it came out of a post-mortem.

I'm not sure if I got the hydration wrong or if our 00 flour is different somehow, but the result was an unusable sticky mess! I started kneading it by hand but then gave up and shoved it into the bread machine to do the kneading, but that made no difference.

 

[SauRoNZA]

What dough recipes to you guys use? I have just tried using Vito's double fermented poolish recipe, and ended up with something that looked like it came out of a post-mortem.

I'm not sure if I got the hydration wrong or if our 00 flour is different somehow, but the result was an unusable sticky mess! I started kneading it by hand but then gave up and shoved it into the bread machine to do the kneading, but that made no difference.

So it all went wrong even before fermentation?

Sounds like way too much water, type of flour shouldn’t do that.

 

[Supine]

So it all went wrong even before fermentation?

Sounds like way too much water, type of flour shouldn’t do that.

Yeah, I thought I followed the recipe exactly, maybe I messed something up.

 

[Supine]

So it all went wrong even before fermentation?

Sounds like way too much water, type of flour shouldn’t do that.

Also, this is a double fermented dough. So you ferment the poolish overnight, then add that to the rest of the flour and water and knead. This is where it all went wrong for me.

 

[SauRoNZA]

Also, this is a double fermented dough. So you ferment the poolish overnight, then add that to the rest of the flour and water and knead. This is where it all went wrong for me.

I understand. But even if that pre-ferment went entirely wrong I would expect it not to turn into slop at the kneading/mixing stage.

I would have just added more flour until it started to work.

 

[bwana]

What dough recipes to you guys use?

I've modified Charlie Anderson's NY style dough to suit my tastes.

I have just tried using Vito's double fermented poolish recipe, and ended up with something that looked like it came out of a post-mortem.

Even at 70% hydration it should be workable.

I'm not sure if I got the hydration wrong or if our 00 flour is different somehow, but the result was an unusable sticky mess! I

How fresh is your flour? I keep my 00, wholewheat, and vital wheat gluten sealed up tight in the fridge.

 

[Snotface]

What dough recipes to you guys use? I have just tried using Vito's double fermented poolish recipe, and ended up with something that looked like it came out of a post-mortem.

I'm not sure if I got the hydration wrong or if our 00 flour is different somehow, but the result was an unusable sticky mess! I started kneading it by hand but then gave up and shoved it into the bread machine to do the kneading, but that made no difference.

Our flour is weak AF. The protein is usually about 11.9.

 

[SauRoNZA]

Our flour is weak AF. The protein is usually about 11.9.

Have recently started using Eureka Type 00 instead of the imported stuff and have had no issues whatsoever.

But I generally use their stuff for everything and not the cheaper mainstream stuff.

 

[bwana]

Any takers?

 

[Tongs of Destiny]

tomorrow I promise... just need to rent the wife out for at least another 6 years!

 

[B-1]

Any takers?

View attachment 1869227

Will wait for the BF deal at R89999 marked down to R69995.

 

[Vades]

Any takers?

View attachment 1869227

I wouldn't mind one, it's not cheap though. An Arc XL would suit my needs just fine.

 

[bwana]

Will wait for the BF deal at R89999 marked down to R69995.

Good luck with that.

I wouldn't mind one, it's not cheap though. An Arc XL would suit my needs just fine.

The arc is a nice bit of kit but this Dome XL is in another league. Have to wonder though, at what stage is it better/cheaper to just build a brick oven.

 

[Heisenborg]

Good luck with that.


The arc is a nice bit of kit but this Dome XL is in another league. Have to wonder though, at what stage is it better/cheaper to just build a brick oven.

At the time and money it takes to self pizza its just easier to uber eats from countless pizza places

Just my €0.02

 

[bwana]

At the time and money it takes to self pizza its just easier to uber eats from countless pizza places

Just my €0.02

My oven will have paid for itself in about a year... more importantly, my pizza is better

 

[Heisenborg]

My oven will have paid for itself in about a year... more importantly, my pizza is better

Fair enough. Your creations do look amazing

 

[bwana]

Fair enough. Your creations do look amazing

Thanks

 

[Creag]

My daughter made us some yeast-free, gluten-free pizzas tonight in the Weber gas braai. They were lovely with toppings mostly of tomato, mushrooms, cheese and pineapple. Plenty of left overs. Will take a pic tomorrow. What a lovely evening.

 

[B-1]

At the time and money it takes to self pizza its just easier to uber eats from countless pizza places

Just my €0.02

I have a small diy brick oven I built years ago and its been more about socialising and having people build their own pizzas while having a few drinks than saving money.