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Hey, hope you are all well entertained. Here's a white pizza with sausage, chanterelles and spinach.

https://i.postimg.cc/htrDfxVT/IMG-20240225-193429.jpg

I don't think I'd be making pizza today if it wasn't for you.

All credit to Pitch.

Do not use regular flour to dust the mat, it will burn and taste bitter in a real 450° pizza oven. Use rice flour or semolina.

Have all your ingredients cut up before you start. If you have a metal peel, you can take a bit more time provided you have a flat non-sticky surface to prepare your pizza on - I have glued a 60cm x...

I use both wood as well as metal peels for launching, both work fine. A dusting with rice flour or semolina helps as well. You have to work fast enough so that the dough doesnt stick.

Potatoes, buffalo, Parmigianino and Mortadella. 75% hydration, fluffy as fluff.

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When I said it's the same, I didn't mean it's the same as Caputo, I meant 00 Pasta = 00 Pizza.

It's the same.

Must supermarkets around here stock some 00 type pizza flour. In an emergency, any will do, I suppose.

Challenge accepted.

Can I play next time you do that?
...

:thumbsup:

One of my favourite pizzas: potatoes on cream, ham and buffalo, topped with Parmigianino. 70% hydration.


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That's the sort of feedback we like, great success!

I have had a bag of the gluten free flour for over a year and it's still unopened. Did you change the recipe? Suppose it needs even more folds...

Not a problem, only a question of technique. This is something that I actually learned from Vito (see above). Do your stretch and folds and any dough is manageable.

70% hydrated white Pizza with homemade sausage.

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I have to say I quite learned something from him in the beginning, but I think his videos have become worse over time. As he was trying to pander to a larger audience, he became sloppy in message and...

He sounds confused. He doesn't understand how views are coming from Google search and that many of these leave again after one minute and then says this is a conspiracy against him and we must...

So you did buy the Effe?

There is an Effeuno oven on Sales Corner right now. Just saying.

If you are using less salt, you need less yeast, not more. Salt inhibits yeast activity.

I have been experimenting with salt during an early stage but settled at 3%, I think it's down to...

Now that is what I call innovative thinking.

Not sure how you square that with your six hour proof, though?

I launch the pizza first and then put the egg on top with a cooking spoon.

That's the spirit.

Try again, it's big fun once you got it under control.

Had a leftover ball, turned it into a nice calzone.

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