little_legs
Поехали!
This thread gave me confidence to make my first pizza. Next time, I'll put more cheese and more passata on it, and I won't be leaving so much edge-space empty.
Pizza
- Thread starter Kanda
- Start date
Nice work!
DrRingDing
'anti-human wanker'
Well if you didn't post to two different threads with the same photo I may not get the confucius.
http://www.urban75.net/forums/threads/whats-for-tea-tonight-8.256241/page-664#post-11597169
http://www.urban75.net/forums/threads/whats-for-tea-tonight-8.256241/page-664#post-11597169
purenarcotic
Conveniently Pocket Sized
Pizza and potatoes? What madness is this.
dafuq is that... I don't care... WANT !!!
Pizza night here. Didn't have my camera handy.
We had one with tuna steak, capers, red chilli, black olives, parsley, mozzarella and leerdammer, and one with yellow pepper, onion, mushroom, pesto, egg, mozzarella and cheddar.
Tuna steak works really well. The first one is close to perfection for me as far as toppings go.
We had one with tuna steak, capers, red chilli, black olives, parsley, mozzarella and leerdammer, and one with yellow pepper, onion, mushroom, pesto, egg, mozzarella and cheddar.
Tuna steak works really well. The first one is close to perfection for me as far as toppings go.
the more i practice the better the bases are turning out.
today's effort was topped with mussels, onion, capsicum, tomato sauce and cheese.
also made sure the oven was hot as hell for a nice crispy base.
today's effort was topped with mussels, onion, capsicum, tomato sauce and cheese.
also made sure the oven was hot as hell for a nice crispy base.
moonsi til
worked it out now!
articul8
Dishonest sociopath
leerdammer seems an odd choice - otherwise, lush
Been perfecting my Neopolitin pizza for a while now, use a cold ferment (3-4 days in fridge) sourdough base, spread out in a v hot frying pan, topped and then put under the grill. Its the closest you can get to a proper wood oven in a kitchen, outside gets crisp and a bit burnt while the inside is doughy.
Much nicer than any i have had even in restaurants/street food stalls although i have not been to Franca Manca
Much nicer than any i have had even in restaurants/street food stalls although i have not been to Franca Manca
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Could you post the recipe/method for the base? That pizza looks fantastic and I want to try it.
Biddlybee
making knots with sticks
^ this please
Will do a full post with method and recipe when i get home, to do it properly you need a sourdough starter, i never managed to make one out of flour, they kept dying so I brought a starter from here, has lived in my fridge since march and works great after a couple refreshes.
http://www.ebay.co.uk/itm/120g-Wild...pt=UK_Home_Garden_Food_SM&hash=item19d5bb4d95
The pizza do really taste great, my sister went to the best places in Naples and said my pizza was pretty near. Everyone tends to like the margharita the best, when you have a really good tasting base you don't really need toppings, this mushroom and Turkish sausage one was nice though
http://www.ebay.co.uk/itm/120g-Wild...pt=UK_Home_Garden_Food_SM&hash=item19d5bb4d95
The pizza do really taste great, my sister went to the best places in Naples and said my pizza was pretty near. Everyone tends to like the margharita the best, when you have a really good tasting base you don't really need toppings, this mushroom and Turkish sausage one was nice though
It was just what we had in the fridge tbh, probably the thing I would change.
DieselBar has raised the game considerably. The chewy base is something I've been missing.
A legend among us
Right, it took a lot of reading and work to get this far but it was worth it, best resources are Kenji Lopez-Alt from serious eats (guy is a MIT graduate, really good articles that also explain the science, prob my fav on the net), Jeff Varsanos site and pizzamaking.com forums.
Dough First
I'm using pretty much Jeff Varsanos recipe at the moment, but much less salt (like 2/3 max, he uses a crazy amount) and sometimes some sugar (not decided if its better yet). Its is a pretty wet dough and hard to handle but it this means it will give a good spring and structure.
Strong bread flour 850g
Water 550g
Sourdough yeast culture 75g
Salt 18g
Sugar 10g (optional)
His instructions for hand kneading are pretty good as well, thanks Jeff. I use a washing up bowl to mix everything and dont add the salt until the 2nd load of flour, (it can kill your yeast)
I started in bowl with 75% of the Flour (KA Bread), the salt, water, poolish and a pinch of IDY. I did a 12 minute autolyse, 6 minute hand mix with a spoon, adding flour along the way and 15 minute post mix rest. Then I hand kneaded for 1 minute. Did another 5 minute rest (It didn't feel smooth, so I wanted to rest it again), then another 30 second hand knead, then shape. I'm guessing it was a 65-66% hydration, same as the dough photos above. I know that is very high for a hand kneaded dough and it takes some practice. But it didn't stick to my hands at all because I've gotten used to how to handle high hydration dough. The trick is to keep the outside dry with just the thinnest coating of flour. Actually, I only keep the side near my hands coated, the other side is wet. Then I pull the dough expanding the dry side and close it in towards the wet side. This is repeated over and over. As the dry side stretches, it gets a little wetter, then your just dip in in flour again and continue
I then wrap the bowl in clinger and put it in the fridge for 3-4 days. We are using a cold ferment that gives a-lot of time for flavour to develop, gives good structure and the yeast does most of the kneading for us!
I then look how much the dough has risen and decide how long to take it out of the fridge before cooking (experience will help here), its usually about 3hr somewhere warm in the bowl, i then ball the dough on the kitchen counter and cover with a tea towel for around an hour, the dough should be well proved and fairly easy to handle (it is still pretty wet, first few times my pizzas were not that round at all!).
Does anyone have a sourdough? If you are near Stamford Hill I could maybe sort you out some of mine. A sachet of instant dried could be substituted
Dough First
I'm using pretty much Jeff Varsanos recipe at the moment, but much less salt (like 2/3 max, he uses a crazy amount) and sometimes some sugar (not decided if its better yet). Its is a pretty wet dough and hard to handle but it this means it will give a good spring and structure.
Strong bread flour 850g
Water 550g
Sourdough yeast culture 75g
Salt 18g
Sugar 10g (optional)
His instructions for hand kneading are pretty good as well, thanks Jeff. I use a washing up bowl to mix everything and dont add the salt until the 2nd load of flour, (it can kill your yeast)
I started in bowl with 75% of the Flour (KA Bread), the salt, water, poolish and a pinch of IDY. I did a 12 minute autolyse, 6 minute hand mix with a spoon, adding flour along the way and 15 minute post mix rest. Then I hand kneaded for 1 minute. Did another 5 minute rest (It didn't feel smooth, so I wanted to rest it again), then another 30 second hand knead, then shape. I'm guessing it was a 65-66% hydration, same as the dough photos above. I know that is very high for a hand kneaded dough and it takes some practice. But it didn't stick to my hands at all because I've gotten used to how to handle high hydration dough. The trick is to keep the outside dry with just the thinnest coating of flour. Actually, I only keep the side near my hands coated, the other side is wet. Then I pull the dough expanding the dry side and close it in towards the wet side. This is repeated over and over. As the dry side stretches, it gets a little wetter, then your just dip in in flour again and continue
I then wrap the bowl in clinger and put it in the fridge for 3-4 days. We are using a cold ferment that gives a-lot of time for flavour to develop, gives good structure and the yeast does most of the kneading for us!
I then look how much the dough has risen and decide how long to take it out of the fridge before cooking (experience will help here), its usually about 3hr somewhere warm in the bowl, i then ball the dough on the kitchen counter and cover with a tea towel for around an hour, the dough should be well proved and fairly easy to handle (it is still pretty wet, first few times my pizzas were not that round at all!).
Does anyone have a sourdough? If you are near Stamford Hill I could maybe sort you out some of mine. A sachet of instant dried could be substituted
Miss Caphat
I want it that way
Been perfecting my Neopolitin pizza for a while now, use a cold ferment (3-4 days in fridge) sourdough base, spread out in a v hot frying pan, topped and then put under the grill. Its the closest you can get to a proper wood oven in a kitchen, outside gets crisp and a bit burnt while the inside is doughy.
Much nicer than any i have had even in restaurants/street food stalls although i have not been to Franca Manca
damn, that looks good!
you have any interest in a US green card (meaning, I will marry you for pizza)?
