Balcas brites
https://www.wolseley.co.uk/
£9.50 30kg
Balcas brites
https://www.wolseley.co.uk/
£9.50 30kg
Roccbox out tonight, first time this year, shame on me. 72 hr cold ferment dough gives a decent base and then various things on top. On board temperature gauge showed a variation from 400c which is fine to about 370 which I feel is a little cool but this was he first time I've used it outside unsheltered. Its surprising the difference a little wind seems to make. The prevailing weather usually means I use it inside but next to a stable door for ventilation. Cooked fine mind and the first slice is always great. Need a few friend round to make firing it up worth while.
Cool enough to pick up and put away about 90 mins later.
So until the next time.
Any cheating allowed? Any idiot proof ready mix pizza dough that I can prove quickly and use?
Getting organised the day before is always a faff for me...
You can do it on the day Hunky easy. Speak to Uncle Paul.
Had the kids round today and at three hours notice
How much notice do I need to give?!!!Originally Posted by Pitch3110
I followed a Jamie Oliver recipe today. About an hour prep to ready. Nice and easy. I did leave a lot longer than that but can cook after the hour. Reduced ingredients by half just as didnt want to do too much. Made 4 large balls and got 3 pizzas from 2 balls and froze the others.
400g 00 flour
100g semolina
1 tablespoon caster sugar
1 packet (7g) yeast
1/2 teaspoon salt
https://www.jamieoliver.com/recipes/...s/basic-pizza/
6 months generally, but now you have Madderz nine.
https://appadvice.com/app/pizzapp/1228158792
Ta…. I need to order some semolina flour
See you April Paul! Me and Dave are coming!
There really is an App for everything!!!
I bought a box of these at the weekend:
https://www.sainsburys.co.uk/shop/gb...riginal-2x220g
Will give them a bash on Saturday and report back as to the quality.
On BBC Food website there is a recipe for pizza using raising flour and yoghurt with preparation time being 30 minutes. The recipe is by Lisa Faulkner.
I am using the recipe by Patrick Ryan which uses strong white flour but have adding yeast to warm water first is better.
Let us know how you get on! Looks like my level of hassle…. Although the Senwar option looked ok too
So the Lisa Faulkner option is best…?
Looks easy enough http://www.lisafaulkner.co.uk/recipe...gherita-pizza/
Cheers I bought some of these and they cooked the pizzas just fine. Don’t Kiowa if it’s my imagination it do these burn far quicker? I seem to have gone through quite a bit more than when I used the uuni ones.
Possibly they are softwood and uuni ones are hardwood, still considerably cheaper even with a higher consumption.
I have a load round tonight so a very busy night batching last night.. I think I will hit 20 tonight, 'Pitch Pizzeria' will be in full swing.
8-10 tomorrow to feed in my little uuni from 12:30 and get to the pub for 2 to get a spot for the game, i’ll be balling up around 9am.
What are the odds I’ll make it?
Posting Permissions
Reply With Quote
