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Sorry but how is it “unleavened” if it contains yeast?


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Italian mills are setup very differently to domestic ones - in short, they mill softer and have longer surfaces. The wheats used, in terms of hardness and protein content are similar to those used in...

You might already of said. Other opinions provided, also based on experience and with some merit. Just saying.


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Yep, I’m with you. Caputo semolina does the job perfectly - it also adds to the bite and eating quality of your dough. Rice flour is not necessary to get good results.

Those burnt bases are not...

In that case, it’s a long shot but oil in dough catches very quickly when working at such high temperatures. Depending on how you are shaping your dough that could be the touch points from the tray....

Do you put oil in your dough?


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Also use Mutti from Waitrose. Their pizza sauce is actually very good, but I generally stick to peeled plum and then hand squash with a pinch of salt.


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Where was the bubble located? If in the middle of the pizza, then it sounds like you stretched the base too thin.


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Nice, thanks.

Very, very tempted. The only concern is where I’d house it. We have a large basement (house is an old bakery with bread ovens downstairs), but that’s not all that practical when you...

Lovely looking bakes - are these from the Effeuno? I’m seriously tempted by one.


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Suppliers are often needed and I’ve found an absolute gem. https://fifostore.co.uk

Caputo pizzeria at £1.47 per kg. Delivery £6 and shipped within 24 hours of ordering. I received multiple bags...

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Fair to say we have a type in this house when it comes to pizza.


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https://uploads.tapatalk-cdn.com/20210115/5e63b831e49591717bf03c65fd40b204.jpg

67% hydration Caputo Pizzeria with a 24 hour proof.

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Well, if we are limited to discussing Neapolitan pizza, then I cannot disagree with anything you’ve suggested!

Water, yeast, flour and salt - plus some patience.


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Sorry, but this isn’t the best advice. Sugar and oil do form part of the process for some dough/pizzas. To say they have no place is bordering on pomposity.

The ingredients within the dough are...

I’ll play the contrarian here.

Personally, I love Neapolitan pizza and that’s what I try to emulate at home, however, having travelled much of the states in my younger life I know there are many...

Caputo Pizzeria at 65% tonight.

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Another lunch another pizza.

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Thanks Raffe. I’ll give it a go at some point.

This is my current pairing from the local deli. Dough tonight is 65% hydration using this molina. It’s soft and fluffy.
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Wholemeal spelt - what’s the purpose please? Is it colour or flavour, perhaps both?


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Passata isn’t the same as crushing chopped or plum tomatoes and the flavour will be different.

Personally I don’t like the flavour profile and it isn’t “traditional”, but nothing wrong with...

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64% hydration, but same day dough. RT for 4 hours. Nice, light and puffy.


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Thanks.

They’re a relatively local farm to me (based in Brundish) and they started out producing quality sausages, bacon etc.
Recently they’ve also started listed sliced and full sticks of...

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First outing this year and happy enough with the results. Only an 8 hour prove using Caputo 00 topped with Buffalo...