@Defolos It's the whole deal. I love a good neopolitan style pizza (only possible in an oven that reaches 400ΒΊC), and the fresh, but limited toppings really work well with that style. The dough makes a difference, but you can still get excellent results from a "quick" dough.
I do also enjoy the typical "australian" home cooked pizza (done at lower temp, thicker base, many many more toppings).
@dafunk They are indeed - so much faster than firing up the brick oven I built out in the back yard (that takes 3-4 hours to get to temperature, as opposed to 20 mins for the Ooni).
I've cooked pizza in my big green egg. Came out great, took a while to heat up and smashed through the fuel, totally worth doing for a group, but with yours any night would do π
I still haven't nailed the technique with the pizza peel so I just cheat with baking paper under each pizza. I'll get there one day...
@dafunk The secret of the peel is semolina. A reasonable sprinkling, and don't take too long dressing the pizza while it is on the peel as it'll stick. Once it's in the oven, give it 20 secs or so before turning it so the base has time to set a bit before you try to get the peel under it.
400g flour 265g (ml) of water 5g instant dried yeast (or 3g if you're doing a long ferment) 10-12g salt.
Combine, knead, rest. Form in to balls (I find this produces 4 thin bases of approx 10-12" diameter suitable for my small pizza oven, or two thicker bases for the indoor regular oven).
David de Groot π
in reply to David de Groot π • • •rag. Gustavino Bevilacqua
in reply to David de Groot π • • •What a lovely thermometer π π π
I've the feeling you don't use it just for pizza π
David de Groot π
in reply to rag. Gustavino Bevilacqua • • •David de Groot π
in reply to David de Groot π • • •Cooking, and done (in about 90 seconds)
#pizza #food
Dan ΔermΓ‘k
in reply to David de Groot π • • •David de Groot π
in reply to Dan ΔermΓ‘k • • •@Defolos normal βplainβ flour and about 65%
This was a quick dough, as it is midweek, not the usual 24hr ferment.
Dan ΔermΓ‘k
in reply to David de Groot π • • •A bit OT, but what makes a great pizza for you? The toppings, the dough, the combination, the baking method or something else?
I'm asking because your pizza looks awesome, despite being "just" a quick dough (not meant to be derogatory at all)
David de Groot π
in reply to Dan ΔermΓ‘k • • •@Defolos It's the whole deal. I love a good neopolitan style pizza (only possible in an oven that reaches 400ΒΊC), and the fresh, but limited toppings really work well with that style. The dough makes a difference, but you can still get excellent results from a "quick" dough.
I do also enjoy the typical "australian" home cooked pizza (done at lower temp, thicker base, many many more toppings).
David de Groot π
in reply to David de Groot π • • •Next one done!
Bocconcini, wild boar salami, artichokes and mushroom. #pizza #food
Mia Peterson
in reply to David de Groot π • • •David de Groot π
in reply to David de Groot π • • •Next one is white anchovy, salted anchovy, kalamata olives and bocconcini
#pizza #food
Letras y Teclas y Tapas
in reply to David de Groot π • • •David de Groot π
in reply to Letras y Teclas y Tapas • • •Letras y Teclas y Tapas
in reply to David de Groot π • • •White Smoke BBQ
in reply to David de Groot π • • •Bob
in reply to David de Groot π • • •Maggie Brown
in reply to David de Groot π • • •David de Groot π
in reply to Maggie Brown • • •dunkle
in reply to David de Groot π • • •David de Groot π
in reply to dunkle • • •dunkle
in reply to David de Groot π • • •I've cooked pizza in my big green egg. Came out great, took a while to heat up and smashed through the fuel, totally worth doing for a group, but with yours any night would do π
I still haven't nailed the technique with the pizza peel so I just cheat with baking paper under each pizza. I'll get there one day...
David de Groot π
in reply to dunkle • • •FiXato
in reply to David de Groot π • • •phenbach
in reply to David de Groot π • • •David de Groot π
in reply to phenbach • • •@phenbach It's very simple.
400g flour
265g (ml) of water
5g instant dried yeast (or 3g if you're doing a long ferment)
10-12g salt.
Combine, knead, rest. Form in to balls (I find this produces 4 thin bases of approx 10-12" diameter suitable for my small pizza oven, or two thicker bases for the indoor regular oven).
phenbach
in reply to David de Groot π • • •...hukka
in reply to David de Groot π • • •- My Swedish brain interpreted the picture as:
Four palt in vacuum package.
Sorry. Looks good.