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Thank you - I was cooking multiples last year and had no idea why it was getting harder the more I did.

Thanks - will give it a go!

Hadn’t thought of that, I use a metal peel. What did you do if you don’t mind sharing please? E.g sand and varnish or some other treatment? Does it stick less that to metal? Thanks!

Novice question, but what do you guys use to prove your dough balls in, and store them? I usually make 10 at a time and use 5 when ready and then put the other five in the fridge. Struggle with them...

Damn that looks good Raffe!! I need to get more adventurous with dough.

I
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Thanks for all the advice in this thread.. best ones yet tonight! The kids gave them a 9/10 [emoji16]

Same here, our local pub is selling on from their suppliers. We can get veg, meat and flour thankfully!

Thanks Pitch and Raffe! Pitch how much dough was in that 5ltr box please?

Thanks Raffe. I’ve just been leaving on a plate- need to get some Tupperware [emoji23]


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Thanks! Not sure if I’ve missed it but how do you prove/store the balls so they don’t get a dry crust? I proved them in the fridge overnight, and then took them out to get to room temp before...

Have just done the first 2 lots over the past week. I love cooking pizza with the kids, they get so into it [emoji4]. Generally do 5 165g balls between the four of us (wife and a 7 and 10 year old)....