Homemade Pizza

[Vades]

Bacon, pepperoni, leftover ribs from last night, and peppadews... because capsicums are good for you.

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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?

 

[bwana]

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?

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.

 

[acidrain]

Did a bit of a pizza lunch thing with the family today.

Tried a new recipe utilizing a biga and now I am not looking back. Stretching was so easy with it holding up very nicely.

 

[Stuey74]

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

 

[bwana]

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]

Looks great - where'd you get the cupping pepperoni from? I've been looking all over the place for some.

Lynca Meats in Meyerton, they do excellent pork products, all farmed, processed and sold on the same site.

Lynca

 

[bwana]

Lynca Meats in Meyerton, they do excellent pork products, all farmed, processed and sold on the same site.

Lynca

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.

 

[bwana]

New dough recipe. Bacon, pepperoni, and peppadews

 

[acidrain]

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

What flour you using? Normal bread flour something else.
Even some 00 labelled flour is hit and miss from my experience and may not have the best protein content.

Now days I only use this: https://www.italiandelionline.co.za/products/caputo-00-pizzeria-flour-5kg

Also letting it rest is key to an easy stretch.

 

[Stuey74]

What flour you using? Normal bread flour something else.
Even some 00 labelled flour is hit and miss from my experience and may not have the best protein content.

Now days I only use this: https://www.italiandelionline.co.za/products/caputo-00-pizzeria-flour-5kg

Also letting it rest is key to an easy stretch.

This was a Eureka Mills pizza mix. Been making for years in the oven which was always just ok. The new ovens make the difference, now working on the rest of the process

 

[bwana]

Probably my best one to date and it was freezer dough from last week.