The last instructions I posted weren’t the best, a bit confusing looking at them now. Quickly written some simplified ones below. Dough can be made with normal yeast (have estimated amount below) but sourdough will be defiantly be better
Dough for 5-6 pizzas
850g bread flour
550g Water
75g sourdough or 6g instant yeast
14g salt (this could be increased up to 21g (1.5%),
8g sugar
Grill
Hob (pref gas)
Heavy Frying pan (not non-stick)
• Briefly mix together ¾ of the flour with the water and sourdough (or yeast) in a bowl with a wooden spoon (will be pretty wet) and leave for 15 minutes.
• Then mix together the rest of the flour with the salt and sugar and slowly mix into the dough in the bowl
• Knead the dough for 10 odd minutes to get all everything incorporated and so the dough starts to feel it is coming together (the dough will still be pretty wet ,dust your hands and the surface with flour if it sticks too much)
• Put the dough in a bowl big enough the dough can rise 2x, wrap with cling film and put in fridge for 3-5 days
• 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, 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!).
• About 40 – 80 minutes before you want to cook (depending on how hot your kitchen is) take the dough out cut into 5-6 pieces, shape to balls and rest a tea towel over them
• Get all toppings ready and turn on grill and hob (full blast) and put heavy frying pan on hob
• Shape the dough to slightly small than the pan (it will get bigger when you transfer) and when pan is hot carefully pickup and place in pan
• Put toppings on pizza
• When bottom of pizza is cooked to desired doneness (can check with spatula) put pizza under grill until top finished
• Enjoy tasty pizza
Am thinking about setting up a food stall if I can find some cheap equipment on ebay
Dough for 5-6 pizzas
850g bread flour
550g Water
75g sourdough or 6g instant yeast
14g salt (this could be increased up to 21g (1.5%),
8g sugar
Grill
Hob (pref gas)
Heavy Frying pan (not non-stick)
• Briefly mix together ¾ of the flour with the water and sourdough (or yeast) in a bowl with a wooden spoon (will be pretty wet) and leave for 15 minutes.
• Then mix together the rest of the flour with the salt and sugar and slowly mix into the dough in the bowl
• Knead the dough for 10 odd minutes to get all everything incorporated and so the dough starts to feel it is coming together (the dough will still be pretty wet ,dust your hands and the surface with flour if it sticks too much)
• Put the dough in a bowl big enough the dough can rise 2x, wrap with cling film and put in fridge for 3-5 days
• 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, 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!).
• About 40 – 80 minutes before you want to cook (depending on how hot your kitchen is) take the dough out cut into 5-6 pieces, shape to balls and rest a tea towel over them
• Get all toppings ready and turn on grill and hob (full blast) and put heavy frying pan on hob
• Shape the dough to slightly small than the pan (it will get bigger when you transfer) and when pan is hot carefully pickup and place in pan
• Put toppings on pizza
• When bottom of pizza is cooked to desired doneness (can check with spatula) put pizza under grill until top finished
• Enjoy tasty pizza
Am thinking about setting up a food stall if I can find some cheap equipment on ebay
