The Pizza Thread

Anything from pizza to pasta, from steak to cake.
Mr. Dazzle
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Re: The Pizza Thread

Post by Mr. Dazzle »

Pineapple!

Burn the heathen.
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weeksy
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Re: The Pizza Thread

Post by weeksy »

Mr. Dazzle wrote: Thu Feb 11, 2021 6:49 pm Pineapple!

Burn the heathen.
He's 12, it's allowed
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Re: The Pizza Thread

Post by Mr. Dazzle »

Mrs. D likes double pineapple on hers and nothing else.

I do it for her, but I wouldn't do it for anyone else.
mangocrazy
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Re: The Pizza Thread

Post by mangocrazy »

Been doing homemade pizza for several years now, using various types of flour and with mixed results. Never got the hang of pizza stretching so just rolled it out with a rolling pin, which I know is as wrong as wrong can be...

But I've been saved by the power of the Lord and have repented. No more shall a rolling pin come near my dough. I've also bought a 3kg bag of 'Pizza and Ciabatta' flour from Gilchester Organics and will give that a proper crack. Anyone else used that? Anyway, I've got 3kg of it to burn through so it's immaterial...

Lastly, is it OK to freeze dough for use at a future time? Much as I love pizza I can't face it for 3 or 4 nights on the trot. Would it be OK to freeze the unused dough balls after they've risen for a couple of hours and after you've chopped them up into individual portions? That would seem the obvious time for such a move.

And pineapple on pizza is cool. So sue me.
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weeksy
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Re: The Pizza Thread

Post by weeksy »

I'll let you know tomorrow. We froze sone about 10 says ago. It's pizza night tomorrow
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KungFooBob
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Re: The Pizza Thread

Post by KungFooBob »

I'll be 43 in April. I've never eaten pizza.
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Re: The Pizza Thread

Post by Mr. Dazzle »

I used to have left over dough when I made it in the mixer with a kneading attachment. Said attachment works better when the bowl is fuller, hence the left over dough.

Nowadays though I do a sourdough recipe with no kneading. It takes about 48 hours all in (more like 60 if you've not done it for a while) but there's no kneading. Thus it's easy just to make the quantity you require.
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Re: The Pizza Thread

Post by Silly Car »

I often use frozen dough balls from my local Italian wholesalers, not as refined as home made but great for same day pizzas. At around 30p each (IIRC), they are a good compromise and make lovely bread :D
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Re: The Pizza Thread

Post by Mr. Dazzle »

If you're struggling to throw them BTW it's likely because you've not balled the dough the right way. You can't really just grab a handfull of dough and throw it into a Pizza...well you can, but it will be really hard to do! Once you've cracked it throwing them is generally pretty straightforward, both because the dough is much stronger but also much less sticky.

You need to ball the dough up well in advance, with sourdough you're talking 24hr in advance. The acid test for me is poking the dough. If jts worked properly you should be able to poke the dough ball with your finger almost all the way through and it should still spring back to its original shape immediately.