That looks great!
Still experimenting with a variety of dough recipes - any good ones you would recommended?
Mine are cooked in the BGE which means I cook blind, which is a little annoying, but can’t justify another cooking device for the garden !
Sent from my iPhone using TZ-UK mobile app
Beautiful!
Do you need to burn such a big fire? Usually a couple of logs on the side should maintain the temperature?
Someone who lies about the little things will lie about the big things too.
That looks great - what time do you want he round?
Cheers buddy and you are always welcome if you venture this Far East.Originally Posted by Devonian
All good mate??
Pitch
Alway roar it up first to get the heat in Raffe. Once there I alway use small stuff for flame as this colours the dough.
After trying many this is my go to.
480g - oo flour
50g - semolina flour
2 tspn - caster sugar and salt
5g - dried yeast dissolved in 350ml warm water.
Mix, knead until really smooth and not sticking to the worktop.
Cut into 165-180g balls, roll and put into sandwich bags oiled into the fridge.
Take out 30-45 mins before use, knock back into balls and into proving tray.
With this they stretch out really well and don’t spring back.
Hope this works.
Pitch
Thank you, spring back of the dough is something I’ve suffered with, so particularly interested in trying this.
Matt
Sent from my iPhone using TZ-UK mobile app
Same here. My kids love to make their own pizzas but always struggle to get the base to stay the same size. Will try this recipe out! Thanks Don Paolo.
Sent from my Huawei Mate 10 Pro using Tapatalk
I also have problems with spring back so looking forward to trying this recipe, many thanks
Thanks chaps.
I have had the same spring back prob in the early years but the above works well and spring back will soon be a thing of the past
When you 'knock back' roll the balls in the palm of your hand on the worktop and then flour them really well and pop in a proving tray covered with a tea towel so the do not crust.
When you stretch out, flatten then use your fingers to form a ridge around the outside and then work the centre. Once the dough is the size of a small dinner plate place your palms on it and stretch out and twist. As you get clever you can then lift and hand stretch.
Practice will indeed make perfect .....ish
Don Paulo
Looks delicious and I made one in a normal home oven last night..
Couple of questions from me..
Oh.. are we not supposed to use a roller to flatten the dough but rather hand stretch it?
Also, what is the semolina flour for? Is it to allow the dough to be more easily stretched without breaking? And I assume that would produce a chewier dough as well?
Have your tried any sourdough pizza recipes?
Any tips on oven temperature and cooking times?
Roller......how very dare you..........
Roller is fine buddy but you will not achieve a rim to the pizza. Well worth persaverring with hand stretching though as practise does indeed make perfect and you soon do get the hang of it.
Regards semolina flour, it is real pig to get hold of, there is a little deli in York that I buy it from. Adding it to the mix just adds a little texture to the dough and gives that gritty traditional coarseness to the crust. Once I have stretched the base out I give it a quick sprinkle also but the important thing is to scatter a bit onto the board you pop the pizza into the oven on and again on the paddle for removing the pizza as the semolina acts like hundreds of ball bearings which makes the pizza slide and spin very easily on the board and paddle.
Sourdough???? I have tried a pizza and it was very good. Mrs P has mentioned this several times so I think this year must be the year to give it ago, watch this space.
Cooking times are so variable depending on the heat, obviously. When my oven is at its sweet spot it is about 500 degrees C and a pizza takes no more than a minute. I was getting naffed off with how it can burn the butter on garlic bread so last week I made the garlic butter in a pan so liquid'ish, cooked the pizza base, removed and then brushed the butter on. It melted fine but I did give it a quick 5 seconds on the paddle in the roof of the oven, the second one I scattered with grated mozzarella which was amazing.
Good luck fella and happy cooking
Pitch
How many pizzas does this make ?
Is proofing overnight in the fridge long enough ?
Also, do you not add yeast ? Most recipes I have seen mention yeast
Yeast is there buddy.
Overnight should be fine, bring up to room temp, knock back cut into 180g balls, flour and cover with cling film so they don’t dry or get a skim.
Pitch
Well the season is in full swing with a few nice Sunday’s and a Friday session cooking 30 odd pizzas for some of the guys and gals in the business.
Enjoy....
Posting Permissions
Reply With Quote
