Search:

Nah still on my original 2S

I don’t use any either, I use a bit on the scraper I use to get them out of the box.

At the risk of sounding dumb, why not use your kitchen oven to ‘temper’ the new stone?

Neapolitan pizza fans might want to look away, this is one of KAL’s recipes I’ll likely never make.



https://youtu.be/5mIbyUgNOlo

Had a lovely pizza for one for tea


https://i.postimg.cc/mk0RW0tD/B10722-A1-623-B-4040-A38-A-EB56-BFA1-BE09.jpg

I seem to have lost my pizza mojo recently, had the first pizza of the year last Sunday, the wife’s out tonight so I’ve knocked up a single six hour ball for me for later & out of interest I looked...

Troll ;-)

I believe that longer cold proofing is more flour critical, I used to use Sainsbury’s 00 prior to the first lockdown and cold proof for 24-72 hrs and it was quite good. Managed to get 25kg of caputo...

I’ve old pellet one, I pre heat for 30 mins normally. it’s not just getting to temp but also getting the heat into the stone.
I see temps of 420°c or more on the centre of the stone for 10+ mins...

That sounds like the stone wasn’t up to temp, what temperature was it?

Some of us still cook blind on a old heat and weather stained uuni 2s, would like an upgrade at some point though.

Err I said if it’s enjoyed then I didn’t think it matters if it’s rolled or hand stretched…

If you enjoy it then not really, rolling will knock out more air in the dough and impact the fluffy puffy crust that a lot of us aspire to.

Leftover pulled pork and caramelised onion with mushroom and chilli

https://i.postimg.cc/bNQLJK1T/6-D8847-DB-B40-D-4-C4-D-82-DC-AC8-A213951-E0.jpg

Stand back everyone the solution to winter pizza is at hand*

https://amp.ft.com/content/f45c3715-9045-49fa-88a4-4a0a7fb46970




*tbf I’ve seen a few YouTube videos using the Brevil...

First pizzas of 2021 today, first since September last year when I broke my wrist. Not to shabby considering.

24h cold and 4 at room temp.

...

If you have any spare ply about it’s easy to knock up a wooden peel for launching makes knocking them up and sitting easier.

Also a couple of bangs on the edge of the peel as you shake will help...

I’ve not cooked 14-16” before but from an area perspective the increase from 12” to 16” is a factor of ~1.8.
Which would mean 250 * 1.8 = 450g so perhaps see what 400g is like and adjust from there?

12 inch / ~30cm

230-40g = 12” pizza in our household

Good first effort though

Some folk on fb ‘rave’ about pizza screens, I’ve never used one so can’t comment, they are meant to allow you to stretch a number of bases and potentially top or allow your guests to top and let you...

I’ve struggled with this and have experimented with having the wife cook the pizzas while I prep, either cremated ruins or holed and mucked up stone. We’ve tried the mrs making them and me cooking...

https://images.squarespace-cdn.com/content/v1/5306384ce4b09fae2c9118ef/1432240008700-V2B2ZJHVU47VHOF4XS2Q/ke17ZwdGBToddI8pDm48kP7c1J87YYzPmeq2w13UJvdZw-zPPgdn4jUwVcJE1ZvWQUxwkmyExglNqGp0IvTJZamWLI2zvY...

Thanks for the links Raffe.

Sounds like one happy but new to pizza owner in the thread who seems to achieve 450c but complaining about the ash slot and firestones tilting at temp (I think).

One...

For those who haven’t seen it yet, this is coming soon to Aldi £499

https://cdn.aldi-digital.co.uk//Large-Stainless-Steel-Pizza-Oven-G.jpg?o=HPWWcqr66eW2HyHMif8Dre%40LUtcj&V=qnRy&w=1500&p=2&q=50
...