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Pizza Oven thread

Thug

Distinguished Member
Once you have had ‘real’ pizza oven pizzas it’s hard to go back.
 

Aj33

Distinguished Member
Thanks, to be honest I do most by eye as I work with dough most days, this was 800g strong flour dash olive oil, 12g salt 7-10g of fresh yeast, in kenwood with approx 500-600 g warm water mixed for 12-15 mins feel it add more water or flour to make a slack yet mouldable consistency, scale at 7oz ball up put on oiled tray over In cling film leave on side to rest for a few hours then I tend to hand stretch a few at a time to,cope with the speed of the roccbox also use a rolling pin after they have rested a few mins.think I did 2 batches one of 4 one of 3.
Giving this dough a go tonight in the Gferrari
 

Aj33

Distinguished Member
Giving this dough a go tonight in the Gferrari
Just a small rise! Used 600g of flour and adjusted quantities accordingly. Time to knock back me thinks.
 

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