This was my attempt tonight.  Marinara pizza and a left over slice of pepperoni pizza (too slow as the missus and kids got stuck into them before i could take pics)

I'd have to say that the double fermentation and poolish method (from Vito) made the best dough to date for me.  Takes time to do but well worth it at the end.   

Well giving the double fermentation poolish dough a try this weekend.

 

Trying a smaller batch as only need to feed myself (and the pup) so roughly working on a third of the original recipe.

My first attempt at the poolish using 100 grams of flour ended up more a thick dough consistency so tried again using a more old school estimation to get the consistency correct.

 

Will have to reduce the fridge time to the minimum 16 hours rather than 24 as I don't have three days and will only be working with a conventional oven and pizza tray so may have to increase the hydration percentage of the dough slightly to hopefully compensate for the lower cooking temperature.

Also planning on making more of a standard pizza with the lot rather than a minimal wood fired job.

 

No idea how this will turn out and may need to tweak things on subsequent tries but hey have to start somewhere.

 

Taking quite a few liberties with the original recipe so hopefully it won't turn out too bad and will still be edible !!  

 

1 hour ago, Martykt said:

Well giving the double fermentation poolish dough a try this weekend.

 

Trying a smaller batch as only need to feed myself (and the pup) so roughly working on a third of the original recipe.

My first attempt at the poolish using 100 grams of flour ended up more a thick dough consistency so tried again using a more old school estimation to get the consistency correct.

 

Will have to reduce the fridge time to the minimum 16 hours rather than 24 as I don't have three days and will only be working with a conventional oven and pizza tray so may have to increase the hydration percentage of the dough slightly to hopefully compensate for the lower cooking temperature.

Also planning on making more of a standard pizza with the lot rather than a minimal wood fired job.

 

No idea how this will turn out and may need to tweak things on subsequent tries but hey have to start somewhere.

 

Taking quite a few liberties with the original recipe so hopefully it won't turn out too bad and will still be edible !!  

 

There’s always a first step to greatness.  👍

Poolish 17 hours in just out of fridge.

Will give it 30 minutes to come to room temperature.

 

6 hours ago, Martykt said:

Poolish 17 hours in just out of fridge.

Will give it 30 minutes to come to room temperature.

 

It looks very good Marty, I started one Friday to use later today and looks the same as mine after first 24 hours....👍🍕

14 hours ago, MrBurns84 said:

I'd have to say that the double fermentation and poolish method (from Vito) made the best dough to date for me.  Takes time to do but well worth it at the end.   

Sorry if you mentioned it, but how are you cooking your pizzas?

 

I'll have to check out this Vito bloke and his recipes. Oh, and I love a good marinara pizza! There's a pizzeria near where I lived in Sydney years ago, that does a good one. I hadn't had pizza from there in ages, (since I live hours away now) but was staying with family and got it one night, and it was better than I remembered. So luscious and garlic-y. Will have to make one when I get a chance to buy the seafood.

1 hour ago, Esoterica said:

Sorry if you mentioned it, but how are you cooking your pizzas?

 

I'll have to check out this Vito bloke and his recipes. Oh, and I love a good marinara pizza! There's a pizzeria near where I lived in Sydney years ago, that does a good one. I hadn't had pizza from there in ages, (since I live hours away now) but was staying with family and got it one night, and it was better than I remembered. So luscious and garlic-y. Will have to make one when I get a chance to buy the seafood.

@Esoterica Just with a standard oven at max temp (260 celcius) with a preheated pizza stone.  I have been trying for years to get approval to get a woodfired oven built but the answer is still a no-no from the missus.  

 

I totally hear you @Esoterica re: a good marinara.  My local pizzeria changed hands last year and the new owners use the cheap frozen seafood mix....sad really.

18 hours ago, MrBurns84 said:

I'd have to say that the double fermentation and poolish method (from Vito) made the best dough to date for me.  Takes time to do but well worth it at the end.   

Here is the condensed recipe from Vito’s Utube channel , a bit of trial and error.

I note the times to see if it changes he end result.

Make sure you put olive oil on hands before you start kneading, it’s very sticky dough once combined with the poolish starter .......

enjoy 🍕🍕🍕🍕

Ham, prawns, mushrooms, capsicum, olives (not Kalamata, must have run out), pineapple and cheese on tomato base. Basic one hour one prove dough. ILVE 900mm fan forced electric oven.

 

Edited October 3, 20214 yr by ArthurDent

Using the recipe from above I get 6 @“~ 285g balls.

We made 3 pizzas and froze the other 3.

Had a mate over and got him on the tools, he had a ball and pizzas were very good. My best dough to date.... getting better each time.

 

🙏🍕

 

On 29/09/2021 at 10:13 AM, Esoterica said:

You can build one easy mate. All you need is around 30 (approx. 200 x 100mm) bricks or pavers and two large pavers (450mm square or larger).

 

You can use a regular oven, but will want a pizza stone OR steel. You need something that will hold the heat to make a crisp base. An oven like the one I built, or a proper one is better though, as higher heat (than a standard oven can produce) is ideal.

 

You only need basic plain flour, and can use part wholemeal if you want. You can also do sourdough, but that's a whole other level of commitment. I haven't used "proper" bread & pizza flour yet, as I had some opened bags of the cheap stuff, and they were fine, especially the neapolitan style (the flavour is in the fermentation). I bought expensive Lighthouse brand bread & pizza flour, so will see if that's any better next time I make some.

 

As for making a thick base, it should just come down to not making it too thin when you roll it out. The first one I made with the basic dough recipe had a thick base, because I wasn't good at it.

 

These are the recipes I used. Both are dead easy, just need to plan and be patient. 
 

Neapolitan slow-rise - https://www.thursdaynightpizza.com/neapolitan-pizza-dough/
 

Basic quick-rise - https://www.thursdaynightpizza.com/1-hour-pizza-dough/

 

And here's the video I based my oven on...

 

 

 

I like the simplicity of the oven but be burns the baes a bit too much for my liking.   Those horizontal slabs are those clay pavers or stone?  They do look a bit like concrete but that is probably just the colour

38 minutes ago, Demondes said:

I like the simplicity of the oven but be burns the baes a bit too much for my liking.   Those horizontal slabs are those clay pavers or stone?  They do look a bit like concrete but that is probably just the colour

How charred it gets is purely up to how hot you make the fire. The ones I've baked so far have had very little of that. Kind of by accident really, as I usually don't have the fire cranking when I put the pizza in. If you do it'll cook in a few minutes. So you can do it super hot and quick like that, and probably get some burnt bits, or do it not quite as hot and you'll get a nice golden crust. Mine have cooked for around 6-8 minutes.

 

Do you mean the slabs in the video or what I used? If the latter, they're sold as pavers from bunnings. Iirc it was about $32 for both. The small pavers I had already. I considered the concrete (plain grey) that bunnings sell, but I think they cost more and I didn't like the idea of using them, as opposed to what I ended up buying. As it turned out, they've done the job well so far.
 

 

Edited October 4, 20214 yr by Esoterica

I was looking forward to some Vito's poolish style pizza tonight. That was until I watched the second half of his video and discovered that there is another 2.5 hours proofing to go. Should've realise tbh. It's going to be ready at 9:30. Oh well will freeze most. I knew by the quantities in his recipe that it was a lot of dough, but when you actually make it... phwoar, it's a basketball sized dough ball 😂

 

Something exciting in the making process, when I put the poolish into the water for final mix, it was stringy like mozzarella. Didn't see that in the video 🤷🏻‍♂️

3 hours ago, Esoterica said:

I was looking forward to some Vito's poolish style pizza tonight. That was until I watched the second half of his video and discovered that there is another 2.5 hours proofing to go. Should've realise tbh. It's going to be ready at 9:30. Oh well will freeze most. I knew by the quantities in his recipe that it was a lot of dough, but when you actually make it... phwoar, it's a basketball sized dough ball 😂

 

Something exciting in the making process, when I put the poolish into the water for final mix, it was stringy like mozzarella. Didn't see that in the video 🤷🏻‍♂️

Ha ha, and sticky hands.....🤘🍕😂

Yeahhhh boyeee, pizza sorted for weeks 😎

 

This is after proofing for the last time..

 

 

1 hour ago, Esoterica said:

Yeahhhh boyeee, pizza sorted for weeks 😎

 

This is after proofing for the last time..

 

 

The dough balls freeze really good, I am trying to build up some stock for when you just feel like a pizza but cannot wait the 2 days .....👍

Just now, Mendes said:

The dough balls freeze really good, I am trying to build up some stock for when you just feel like a pizza but cannot wait the 2 days .....👍

 

Love my portable pizza oven. Gozney Roccbox👍

22 hours ago, Mendes said:

The dough balls freeze really good, I am trying to build up some stock for when you just feel like a pizza but cannot wait the 2 days .....👍

I watched the video you posted to make sure to do it right. Never frozen dough.

 

It's not pizza, but baking. I baked a batch of choc chip cookies the other day. Not bad but can me a lot better. I had way more dough than expected (as I halved the recipe) but ended up cooking all of it. Freezing cookie dough is easy as though.

14 hours ago, eso said:

Love my portable pizza oven. Gozney Roccbox👍

That leopard crust is beautiful! Gonna google that oven!

Last night, I cooked a couple of pizzas from the Vito's poolish I made. The first (margherita) turned out ok, but the crust wasn't as airy and browned as I hoped. I didn't have the fire hot enough/preheated enough I think. 
 

The second pizza was half leftover roast chicken, bacon, mushrooms and red onion, half smoked beef brisket, bacon and red onion on bbq base.

 

 I had a nightmare with this one. Rolled it out too thin and had too much weight in toppings, so when I went to slide into the oven, the toppings slid, but pizza base didn't budge 🤬

 

Cut to a bunch of cheese and toppings sizzling on the stone and me scrambling to get as much off it off, as possible. I realised there was no way I was going to get the pizza into the oven, so cooked it on the peel. It worked out alright, just had a mostly burnt base. I wouldn't do leftover cooked meat again though. The brisket wasn't too bad, but the chicken was dry/powdery yuck.

 

 

 

 

40 minutes ago, Esoterica said:

 I had a nightmare with this one. Rolled it out too thin

A suggestion, never roll always stretch, When you roll you squish and lose all the air that makes a big bubbly crust.

I rolled for some time also before I realized why so important to stretch....hope this helps.... 👍

31 minutes ago, Mendes said:

A suggestion, never roll always stretch, When you roll you squish and lose all the air that makes a big bubbly crust.

I rolled for some time also before I realized why so important to stretch....hope this helps.... 👍

I didn't "roll" roll it haha. I did stretch, just couldn't think of the term. I've never actually used a roller. It only took me a couple of times to get the hang of stretching. I did exactly as Vito advises. Start by pressing into a round, and to form a crust, then roll it over your hands/thumbs. It doesn't take much for it to stretch too thin using taht method though.