Forgot the photos but tried your dough at the weekend, much better.
My next challenge is gauging ‘doneness’ in the Big Green Egg, as can’t see the pizza....would love a pizza oven, but I’ve got no chance after an Egg and a big Weber gasser.
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Thank me later.....Originally Posted by Mj2k
https://www.pizza-porta.com
You should wear your underwear outside your trousers, as you are my new hero!
Answered many things for me, including what do my family get a person that (in their mind) has everything for his birthday.
Never even heard of it before on the BGE forums.
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Can I ask the salt & sugar is it 2tsp of each ?
Thanks
Sorry buddy, yes two of each.
Pitch
Sun's out so oven will be fired up this evening so batch done:
Whilst on dough, something else to try.
I knocked a dal up last night for dinner and these flat breads are perfect to dip.
I use 3 desert spoons of self raising flour three natural yogurt and half a a teaspoon of salt. Bang it all together, add more flour if the mix is really sticky but don't make to dry. Split and roll out really thin on a floured surface and cook in a dry frying pan on a 3/4 heat. Nice to finish with a bit of brushed warm butter.
Pitch
Know a few of you guys think highly of the Uuni ovens. This seems a decent offer on HUKD at the moment...
https://www.hotukdeals.com/deals/uun...hread-comments
Tried this tonight, used 50:50 wholemeal rye & strong wholemeal. Think it might of been a touch wet as it stuck like sh!t to a blanket when rolling out. Fell back to the old roll it out between cling film trick. Added some garlic purée and chopped chilli to the mix too but lost the flavours so will add them to butter next time.
Whilst on dough, something else to try.
I knocked a dal up last night for dinner and these flat breads are perfect to dip.
I use 3 desert spoons of self raising flour three natural yogurt and half a a teaspoon of salt. Bang it all together, add more flour if the mix is really sticky but don't make to dry. Split and roll out really thin on a floured surface and cook in a dry frying pan on a 3/4 heat. Nice to finish with a bit of brushed warm butter.
Pitch
Just fired the sous vide for tomorrows pulled pork.
I’ll collect a free pizza when I’m passing, just in the name of research you understand
I’ve knocked up a batch of Pitch’s dough and I’m going to prove it in the fridge until Saturday. Photos incoming at some point!
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