They seem to be selling metal ended pizza peels in lidl for a £10.
Bonnet de douche, Rodney.
Never gets old.
Made a batch today for tomo, trying to be a bit more precise after a lot of random experimenting.
1.5g Yeast (ish)
Created 6 x 250g balls + 1 75g left over (to be used in future dough).
Fior di latte was a big improvement compared to the supermarket mozzarella. No wet puddles.
I'm definitely getting some pineapple in for my next round of pizza
That crust looks fantastic.
One of us! One of us!
Having plundered this thread for information I thought I would post pizza number 15 (approx) and the first one I have been REALLY happy with.
I was finding my delightfully crispy crust out of the oven was going soft as it cooled but using semola rimacinata rather than flour for the final stretch/peel dusting has resolved that, it seems.
^ Pineapple banger.
Good Sunday of pizzas.
Apple, walnut and blue cheese.
I'm guessing its good with tomato? We've always just put a bit of butter as a base for a pizza like that.
Dough overnighted in the fridge, now parsed into portions for a tasty BH pizza lunch.
Hoegaarden in the fridge, sun loungers in garden, today is going to be a good day
l i v i n.
Lurpak Garlic Butter makes an easy Garlic bread, dotted over the dough, whacked in the Ooni.
Dough from the fridge - does it need to come to room temperature or can I use it straight away?
I find it best for dough to be at RTP, if cold it is hard to shape.
Thanks, good to know
If you cant wait shape it then let it rest then stretch again thats what I do if I have too.
No knead dough with the pizza pilgrims method. Didn't stretch much but still delicious.
100% room temp, I left my last batch out of the fridge 4+ hours before trying to use it otherwise its going to be too tight and hard to shape.
Woke up yesterday, needed pizza for dinner. Got away with an 8am dough mix, just about.
7pm- Balling? AMIRITE?
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