The Pizza Thread.... show off...

[lewie]

Not sure it is cheating but not sure anybody who has eaten one of my pizza's could tell the difference - very pleased with mine. Bought it as a trial oven to see if i could be bothered making dough etc with a plan to move to a 'proper' oven - i don't think i'll upgrade now!

I did have one for me took ages to get up to temp

[Captain Morgan]

I’ve just made a couple using a variation of my normal dough. Same as this but without the oil.
It’s unnis classic dough

500g ( 4 cups) Type ’00’ flour or strong white
300g (300 ml / 10.5 oz / 1⅓ cups) water
20g (1 tbsp) olive oil
10g (2 tsp) salt
7g dry yeast

(This gives me four 180g balls and ~150g ball for garlic bread.

Slow proved for four days in the fridge, left covered for a hour and a half to warm up, split into balls and left on a floured tray covered with a tea towel to finish proving for a couple of hours.

Still got a skin on the exposed dough, not as easy to work and a drier more crispy crust.

Back to oil with the next batch I think.