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

[Raffe]

Crusts looking good, who’s recipe?

Crudo after cooking, spot on...but mushrooms...dirty git! I despise the buggers, it’s probably the only food / flavour / texture that I just cannot get on with!


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It's done with Caputo Rosso, 63% hydration, 3% salt, 72h cold proving, 8h room temperature.

I am still experimenting, currently have a batch of dough proving which will be room temp only.

[Captain Morgan]

It's done with Caputo Rosso, 63% hydration, 3% salt, 72h cold proving, 8h room temperature.

I am still experimenting, currently have a batch of dough proving which will be room temp only.

Oil or no oil?

Have you tried both?

[Raffe]

Oil or no oil?

Have you tried both?

Never anything but flour, water, yeast and salt.

https://www.facebook.com/notes/ooni-...9022232549775/

[lewie]

Ok I’ve got my 2 girls around today/ tonight for pizza need some easy dough
I think I have all the ingredients- just something simple
Can anyone advise please

[wotsthecrack]

I always have a dough in the fridge ready for quick easy pizza. 500g strong flour, 7 grams yeast, 10g salt 320ml water. Knead or mix in food mixer for 12 minutes and let prove for an hour. Knock back and divide into your individual pizza size. Bit of oil in individual bags and refrigerate. Take out an hour before and stretch by hand but make sure you have enough time to let the dough rest before stretching too much.

Hope it goes well

[village]

I always have a dough in the fridge ready for quick easy pizza. 500g strong flour, 7 grams yeast, 10g salt 320ml water. Knead or mix in food mixer for 12 minutes and let prove for an hour. Knock back and divide into your individual pizza size. Bit of oil in individual bags and refrigerate. Take out an hour before and stretch by hand but make sure you have enough time to let the dough rest before stretching too much.

Hope it goes well

And how long does the dough last in the fridge?

[wotsthecrack]

And how long does the dough last in the fridge?

I keep it up to a week