Margherita! 60% hydration, 8 hours bulk ferment, 48 hours in balls (refrigerator) Tomato base, Buffalo mozzarella, basil, parmigiano reggianio, extra virgin olive oil
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Margherita! 60% hydration, 8 hours bulk ferment, 48 hours in balls (refrigerator) Tomato base, Buffalo mozzarella, basil, parmigiano reggianio, extra virgin olive oil
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Terrific looking pizza GS.
very nice job on the shaping
Thanks guys I feel so much happier now I have a less sticky dough, a week ago I couldn't even make a pizza worth eating!
I think the oven was a little cool for this cook though. I bought the wooden peel to help with launching onto the stone floor but it barely fits through the door. This has meant that I have also had to move the fire to the back of the oven. Even when I'm really pushing the fire I'm struggling to get the floor past 350C. I will have a look at getting a smaller wooden peel so I can get the fire back to the side. Until then I think I might try without the spartifiamma separating the fire and the cooking area...
I bought the wooden peel to help with launching onto the stone floor but it barely fits through the door.
In the pics it looks to be wider than you need. Why not just trim some wood off the sides to make it smaller ?
That crust tho!
Thanks guys I feel so much happier now I have a less sticky dough, a week ago I couldn't even make a pizza worth eating!
Really, you've got to this point in a week? Wow, that's sensational work, looks fantastic.
In the pics it looks to be wider than you need. Why not just trim some wood off the sides to make it smaller ?
I should Gumb. I am pretty awful on the tools though! I guess it doesn't have to be pretty though does it
Why not just trim some wood off the sides to make it smaller ?
Yep, I have a second wooden peel that has the same problem and I plan on trimming it. I'm hopeless with tools as well so here's hoping.
@Narm Naleg and @guysmiley54, if you can make pizza like I've seen from you both, then you can cut down those peels I'm sure of it. Get a ruler and place a pencil mark 20mm in from the side at both ends of the sides. Now put the ruler so you draw a line joining the two dots. You now have a line with which you can cut along.
90% of the job is marking out so you know exactly where to cut so there is no guess work. Cutting is the easy bit especially with a soft wood like that. A hand saw is all you need and it can be a cheap one. You could almost cut through that timber with a bread knife (but please don't ).
If you can use a ruler and a pencil, you can do this job. Now get too it so you can post up some more amazing looking pizzas....
OK Wazza, I'll get on it! I'm off on holidays at the end of the week, I doubt I'll get it done before then but I will have a crack.
Cheers
That looks incredible. Which oven did you use?
I cooked it in my new Maximus portable pizza oven.
I'm still learning how to use it but loving it so far
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Working with 4 day old dough tonight, I thought I would have time for pizza earlier this week. This one was fior de latte, red onion, pistachio, rosemary and extra virgin oil.
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Looks good. What temp are you running the oven?
2nd pizza, tomato, fior de latte, basil, prosciutto, extra virgin olive oil. Oven was much hotter, a little more burn than char! Still learning heaps 63% hydration this time, my more rise in the corniccione
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Looks good. What temp are you running the oven?
A little bit low on the first pizza, maybe around 380C. Much hottest on the second, about 420C on my infrared thermometer. I kept the fire at the back of the oven and didn't use the spartafiamma tonight. I think it was much easier to heat the oven this way.
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Yum! Especially that first one with the rosemary. How were the nuts on it?
Looking great! Hard to get that traditional dough right.
Yum! Especially that first one with the rosemary. How were the nuts on it?
The bianca pizza was good. I should have seasoned and dressed the onion in the olive oil before putting it on the pizza as it was a little dry and not quite as tasty as I would have liked. Pistachios were tasty
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