9 minutes ago, Esoterica said:

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. 

Vito "is" the pizza guy......👍🍪

6 hours ago, Esoterica said:

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. 

That side of it does take practice.  

I'm lucky in that I used to work in a pizza shop when I was young (aussie thick base style not wood fired) so have an advantage with the dough side of things.

 

Due to the aeration of this particular dough the dough balls are a lot bigger than you'd expect.

The dough over hand method is almost overkill for this dough and the finger spread method is almost all that is required with only very delicate over hand.

 

The flour is also very important to get it to slide off the pizza spatula.

Vito uses a perforated pizza spatula which probably helps too and while he makes it look easy the technique for getting the pizza off the spatula into the oven takes practice too.

 

Another thing that Vito actually missed was what temperature to get your pizza oven too (he did mention home oven temp).

I know my brother found about 350 degrees works well for him.

@Mendes, what temperature have you found works well with this particular dough?

Edited October 8, 20214 yr by Martykt

Enjoying the thread everyone. Friday is pizza night here. Occasionally I try to cook something else instead only to be confronted by kids' outrage. This thread has inspired me to take a bit more time and care over them than I sometimes do. Here's three of the five. The house pizza is ham, capsicum, olives and half and half pineapple. I had some caramelised onion left over from last night's bbq, so I finished with a bianco - onion, mushroom and blue cheese - to keep the greedy kids at bay.

 

1 hour ago, Martykt said:

That side of it does take practice.  

I'm lucky in that I used to work in a pizza shop when I was young (aussie thick base style not wood fired) so have an advantage with the dough side of things.

 

Due to the aeration of this particular dough the dough balls are a lot bigger than you'd expect.

The dough over hand method is almost overkill for this dough and the finger spread method is almost all that is required with only very delicate over hand.

 

The flour is also very important to get it to slide off the pizza spatula.

Vito uses a perforated pizza spatula which probably helps too and while he makes it look easy the technique for getting the pizza off the spatula into the oven takes practice too.

 

Another thing that Vito actually missed was what temperature to get your pizza oven too (he did mention home oven temp).

I know my brother found about 350 degrees works well for him.

@Mendes, what temperature have you found works well with this particular dough?

Hi Marty,

 

I use Caputo and have had oven at around 430 C .... 60 to 90 seconds and its done

 

53 minutes ago, Mendes said:

Hi Marty,

 

I use Caputo and have had oven at around 430 C .... 60 to 90 seconds and its done

 

Thats my go to as well. For neapolitan style pizza👍

I found Ken Forkish book, “the elements of pizza” a great help

When I was visiting in the Naples area I noticed that all the locals eat their pizza with a knife and fork as the thin crust won't support the toppings.

 

That's fine with me as I usually like more topping and less crust. I'm just waiting for the Ooni to arrive (next week!) to see if my preferences change.

14 hours ago, GregWormald said:

When I was visiting in the Naples area I noticed that all the locals eat their pizza with a knife and fork as the thin crust won't support the toppings.

 

That's fine with me as I usually like more topping and less crust. I'm just waiting for the Ooni to arrive (next week!) to see if my preferences change.

I'm the opposite. My wife used to stack the topping on, but I found the pizza can become too soggy. The bottom layers of topping can be 'stewed' rather than roasted.. Less is more for me..

17 hours ago, Martykt said:

The dough over hand method is almost overkill for this dough and the finger spread method is almost all that is required with only very delicate over hand.

Totally agree. It's heaps easy to spread with fingers, unlike other doughs I've made so far.

1 hour ago, bob_m_54 said:

Less is more for me..

100% 👍🍕

Not that photogenic, but tasty 

 

 

On 28/09/2021 at 9:35 PM, Martykt said:

I don't have a pizza oven but interested if anyone happens to have discovered a good pizza dough recipe to share.

 

I'm looking for more a thick base recipe for use in a standard oven.

The ones I've tried so far were nothing special.

 

Obviously happy for people to share their thin based wood fired recipes as well.

 

• 500 gram “00” flour sieved
• 15 grams fine sea salt
• 5 gram dry yeast
• 300 millilitres Luke warm water
• 1/2 - 1 teaspoon of sugar
• 1 large stainless steel bowl to mix in

In a reasonable size mug add the sugar, dry yeast, 1/3 of the mug of water (from the 300 mill total), let this sit until the yeast activates.

In a bowl combine the remaining water and salt, dissolve the salt.

Add roughly 10% of the flour into the water and mix and mix this well and until smooth(wish)

Add some more flour and the yeasty water mix.

Continue to add the remaining flour and mix well until its all combined.

Turn the dough onto a lightly floured surface and knead until smooth and elastic.  This can take up to 10 min.

Place the dough into a lightly floured bowl, cover with a damp cloth and let it rest for half an hour or so.

Then divide into 4 round balls.  I place each ball into its own light floured bowl and  cover them all with a damp tea towel.

Allow the dough balls to rise. This can take up to 10 – 12 hrs so I usually do the prep the night before or the morning of the cooking.

The dough should roughly doubled in size over night.

When you are ready to prep the dough on a lightly floured bench, stretch the dough by hand.  I usually just press it out using my fingers.

 

This is based on a recipe from  Johnny Di Francesco of 400 Gradi in Melbourne.  Slight modifications as he uses fresh yeast and larger volumes.

Edited October 9, 20214 yr by AlurkA
500kg of flour is gonna make a massive number of pizza

40 minutes ago, AlurkA said:

 

• 500 kilogram “00” flour sieved
• 15 grams fine sea salt
• 5 gram dry yeast
• 300 millilitres Luke warm water
• 1/2 - 1 teaspoon of sugar
• 1 large stainless steel bowl to mix in

In a reasonable size mug add the sugar, dry yeast, 1/3 of the mug of water (from the 300 mill total), let this sit until the yeast activates.

In a bowl combine the remaining water and salt, dissolve the salt.

Add roughly 10% of the flour into the water and mix and mix this well and until smooth(wish)

Add some more flour and the yeasty water mix.

Continue to add the remaining flour and mix well until its all combined.

Turn the dough onto a lightly floured surface and knead until smooth and elastic.  This can take up to 10 min.

Place the dough into a lightly floured bowl, cover with a damp cloth and let it rest for half an hour or so.

Then divide into 4 round balls.  I place each ball into its own light floured bowl and  cover them all with a damp tea towel.

Allow the dough balls to rise. This can take up to 10 – 12 hrs so I usually do the prep the night before or the morning of the cooking.

The dough should roughly doubled in size over night.

When you are ready to prep the dough on a lightly floured bench, stretch the dough by hand.  I usually just press it out using my fingers.

 

This is based on a recipe from  Johnny Di Francesco of 400 Gradi in Melbourne.  Slight modifications as he uses fresh yeast and larger volumes.

500kg of flour! That’s a monster of a pizza. Hope it’s a no knead recipe.

17 minutes ago, Bell Ringer said:

500kg of flour! That’s a monster of a pizza. Hope it’s a no knead recipe.

Haha ooops. 500g

I love having dough in the freezer. When I feel like pizza, I get out however many I want to cook and a couple hours later.. voila.

 

I call this recipe I tried last night 'sweet n sour'. It's just salami, perino tomato, basil and bocconcini. The salty and slightly sour salami, works great with the super sweet tomatoes.

 

This one turned out pretty good, but I overcooked the base. It was very crispy, but too many charred bits. Other than that, it was delicious. I'm gonna have to invest in a thermometer. I need one for my forge anyway.

 

 

Here's my first pizza Napoletana (biga method) on my wood-fired Ooni. 

Despite part of the edge looking pretty burnt it had only a slight tang of burnt for a couple of bites. I think the oven was a bit hot at almost 500°C. I'll try about 420 next time.

 

What it did have is what I've been missing since Italy, thin crust, tasty, and so soft and moist inside with a crispy bottom and top.

 

All cooked in 75 seconds!

 

My thanks to @towanda for the advice.

Edited October 20, 20214 yr by GregWormald
forgot the photo!

Nice day in Melb today so why not hava some'e pizza..  I made these in a pan just for fun and bunged them into the oven whilst wfh..   

Edited October 20, 20214 yr by MrBurns84

We alternate every few weeks making our own pizza, either in the oven or in the Wood fired pizza oven. 

Most of the ingredients ready for assembly 

 

Two pizzas made this week, first one a deep pan style.

Before going in the oven

 

Other pizza with boiled sliced potato on top.

(Never put raw slices on like a stupid Pizza shop did recently!)

 

Cooked and ready to go! 😊

 

 

1 hour ago, evil c said:

We alternate every few weeks making our own pizza, either in the oven or in the Wood fired pizza oven. 

Most of the ingredients ready for assembly 

 

Two pizzas made this week, first one a deep pan style.

Before going in the oven

 

Other pizza with boiled sliced potato on top.

(Never put raw slices on like a stupid Pizza shop did recently!)

 

Cooked and ready to go! 😊

 

 

Crikey, you eat very well Clive......👍🙏🍕🍕🍕

 

good for you 🤟

11 minutes ago, Mendes said:

Crikey, you eat very well Clive......👍🙏🍕🍕🍕

 

good for you 🤟

It has sustained us quite well through our "deprivations", remember to add plenty of Chilli, Garlic and good quality wines ! 😉

 

All you need is a stone and you can cook in any oven that goes up to 400C.

Get them from Bunnings etc.

You just have to make sure you heat it up well beforehand.

 

The best 'instant' base I've found is Greek pita bread.

The Italian relatives couldn't pick it except for the consistent shape.

On 24/10/2021 at 9:24 PM, LogicprObe said:

you can cook in any oven that goes up to 400C

Where do you get those? Out of all the domestic ones, I've only seen some that can do 300c.

On 24/10/2021 at 9:24 PM, LogicprObe said:

The best 'instant' base I've found is Greek pita bread.

The Italian relatives couldn't pick it except for the consistent shape.

 

Have tried many and my  fave is Gerry's pita. 220C in a normal oven and it is pretty delicious . If you like a thin traditional base its pretty hard to beat.

I saw a segment on the cook and the chef earlier, where they made the most terrible pizzas. I was shocked at how bad they were.

On 26/10/2021 at 12:01 AM, frednork said:

 

Have tried many and my  fave is Gerry's pita. 220C in a normal oven and it is pretty delicious . If you like a thin traditional base its pretty hard to beat.

 

I'm guessing it's the Melbourne version of the one I use!

 

 

(just got it out of the freezer)