Anyone have a good sourdough recipe? I tried the one from https://freshlyfermented.co.uk/how-to-make-sourdough-pizza/ the other week and it was super sticky, I ended up adding a lot of flour during the balling up stage just to handle it so not great.
This is the one I use
For when we get to the holiday place tonight.
Mixed it up over the weekend with ricotta, fig and honey and another with yellow courgette parmesan, buffalo mozzarella and lemon.
Kept the classic margherita and ham and olives as well.
^Tory Hawaiian. ;)
230g 00 flour
45g semola flour
75g starter (100% hyd.)
I've adapted it from a recipe I found ages ago and tweaked it, may be a little lower hydration than many would go for but been getting constantly good results - you could use 160g of water to take hydration to just about 64% which would be consistent with the recipe @jb000 posted above.
I'd like to make some frying pan pizza on Friday.
My girlfriends flat has an electric hob (a pretty good one I guess) but it this going to be good enough? my gas burner at home has always been top notch, but I've heard a few friends have struggled getting enough heat in the pan with electric.
Please let me know,
My electric induction hob can get a pan hotter than my gas hob could.
Cast iron pan is the way. Let pan hit 250 c (get cheap infrared instant read thermometer) put in the dough and top it and after three minutes another three minutes under the grill on full wack.
Guys - what is the definitive beginners dough recipe for a gas Ooni?
I’ve looked all over this thread but there are many tweaks and variations.
The ooni website has some standard yeasted recipes that you can adjust for your schedule.
Many may disagree, but to make things as easy as possible I'd use strong white bread flour over 00 if you're not used to making dough. The extra protein makes it easier to mix and develop to the point that it won't be sticky, which will make loading pizzas into the oven less stressful. Buy the best quality flour you can get, it's a pointless thing to skimp on. It seems like a redundant point to make, but many of my friends who were getting into baking didn't realise there was a very noticeable difference in outcome based on the flour. I would also buy the yeast in the sachets, because it guarantees that it hasn't gone dead because of moisture incursion. Because you'll only need a fraction of the packet, I hang onto it until the morning to double check that the dough has risen sufficiently - worse comes to worst you can always add a touch more if it's really doing nothing, but I've never actually needed to.
Apologies if this is all far too basic advice, but doesn't hurt to have these bases covered.
If I'm making a dough, I generally go:
10-15g Diastatic malt if you have it.
650g tepid water
1/4 teaspoon yeast.
Combine flour and water (but save a tiny bit of water to mix yeast into) and mix until shaggy, cover and leave for 30-45 mins. In a cup or ramekin, chuck in the yeast and the little bit of saved water and mix into a paste.
Take yeast mixture and combine it into the dough, then add the salt - sprinkle over and then mix and knead until the dough starts to get a bit of a shine/comes tight. Transfer dough into an oiled bowl and cover. If the dough seems sloppy, do a stretch and fold every 15 mins for the next hour or two until it has nice tension and isn't sticky.
Leave covered overnight on the counter. You're looking for the dough to double in size. In the morning empty the dough onto a lightly floured counter top, and divide and roll into 200-250g dough balls. Put the balls on a lightly floured tray and cover, and then put them in the fridge. Take them out about an hour before using.
Using bread flour has the advantage that it is a lot more forgiving with the timings and will retain more structure compared with a fancy 00 pizzeria flour like Caputo blue.
Thank you - will report!
First pizzas in 6 months - I conquered my gluten intolerance :)
And all it took was the right pie.
Coming to London tomorrow, going to detour to Crust Bros in Waterloo. It’s me and my mate so I reckon we could handle 2 pizzas in the name of research. Anywhere else I should try round there?
What does salt actually do in pizza dough? The amounts you see in recipes seem incredibly high, 25-30 grams in one batch is 4 or 5 g per dough ball! That's close to the maximum daily recommended intake in a single base, before any toppings.
Apart from doing what salt does for flavour it slows down the fermentation as it draws water away from flour.
so if you're making your pizza in a country without a mediterranean climate, or your fridge runs especially cold - it would make sense to cut it?
Pizzas despite the rain, had to cook with a half inside half outside set up.
Happy with the cook but would still like more air in the crusts, I've watched plenty of shaping videos and I'm making sure not to knock the crust. The dough is lovely to stretch and really stretchy. Followed a poolish recipe this time, might try Biga next.
That looks really good. Only thing I could think of is cooking temp (increase it) and have it closer to the flame. But you could well be doing that already.
Put all the salt in. Don’t eat pizza every day.
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