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Left overs pizza is one of the highlights of my year. Thinly sliced leftover ham, turkey and kilted sausages (Scottish pigs in blankets) make a great pizza topping.

I slice the sausages length...

I have bought one with the stand and a bunch of accessories The old Weber peel wasn't going to cut it. Only made 12 pizzas so far, so the cost per pizza is around £200.

It seems great so far. I...

I made the last 8 pizzas I'll ever do on my BBQ. They were all pretty decent to be honest.

However, new Gozney Dome is arriving on Tuesday!

I made 5 pizzas at lunch in 15 minutes. Not bad, but hat guy in the video is probably about 3x faster than me. I did my own cooking though!

We have the same AdM shopping list. I also love their Nduja - get on it if you like it.

At the moment I have about 4Kgs of Fior di Latte in the freezer, ready to go any time.

Only available for units shipped within Italy - damn. Nearly cracked.

I make "beginner dough" that's easy to handle. There are dozens of ways to do it, but this is super reliable. This is 60% hydration, but you can simply add more water as you get more confident.
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Stop it.

This has me excited. I don't really have anywhere to keep it, but I want one.

They use the same ingredients, in the same temperatures with the same equipment every day. They had to learn it a while ago, but now it's autopilot.

In the hot weather, I ball up after an hour, then put in the fridge for a couple of days, then let warm for an hour before cooking.

It takes the randomness away. If it's in the heat too long it...

I rub a little olive oil on each ball, cover in cling film and jam it in the fridge for a day or two.

Film always comes off cleanly. and there's no noticeable oil on the ball when making the pizza.

Takes me about an hour to make 12-15 pizzas assuming all the planning is done.

I use a BBQ which takes 3-4 minutes to cook each one, but it means I have plenty time to ask what guests want between...

I got a lesson from Richard Bertinet a year or two ago on how to make bread.

https://www.youtube.com/watch?v=kXV8mayG3W0 show most of his process.

It was a real eye opener for me, I no longer...

I mostly use a Weber to cook mine, it takes a little practice to get it right.

First of all, you cannot make the picture perfect Napolitano pizzas often shared here, it simply doesn't get hot...

Use semolina rather than flour when shaping the pizza.

I'd probably have made 4 balls with what you had. Or 3 larger ones.

I put a little sugar in the dough. It makes for a nicer colour later and you can't taste it. I cook in a gas BBQ rather than a dedicated pizza oven so the temp is lower and the pizza dough can look...

1. Yes ratio. It is not 65% water of the total weight.

2. It'll be different. I like the bready taste of supermarket Canadian strong flour, but the results won't be the same as in the picture.
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