Stole this idea from the US sister site. Show off your skills, share ideas if you're interested. I made the round pizza (directly below) today and the square with basil some time ago but making squares is my favorite so I posted it also.
I agree less is more for sure. I've stopped using the breadmaker for pizza dough. I think it overworks it and stretches the glutens resulting in a overly chewy end result. I use the 24/48 hr recipe from this book, highly recommended The Elements of Pizza — Ken's ArtisanLove a good pizza, we have a bread maker from where we make our pizza dough. A pizza oven is in the queue of things to buy. I tend to think less is more on a pizza nowadays so just tend to have some red onion, tomatoes and mushrooms on mine.
Or buy the special pizza mozzarella that you can get in Tesco. It's a bit like putting plastic on your pizza but it stops the sogginess.Cut / tear into quite small pieces well in advance, then put in a sieve lined with kitchen towel for a couple of hours. Press the liquid out
I do that pretty much. Four cans of diced tomatoes, fresh garlic and then I simmer it until it's pizza sauce consistency and then salt and pepper to taste.Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano
I bet it doesn't look like a pasty inside.View attachment 55177
Going to make one of these with the extra dough. I get three, 453g doughs and a 225g dough from a batch and use the small one for the turnover. I knew them as "pizza turnover," originally, but most everyone knows them as a calzone. Funny that the original owner of the pizzeria I worked at was from Italy.
I'll cut one in half later today because they all look the same on the outside.
Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!Anyone have a solution to the problem of water leaching out of fresh mozzarella? Using an Ooni Koda, for reference.
San Marzano's blended with some salt and fresh basil for me.Thoughts on the sauce? Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano for me.
Can you freeze the 1KG packs of Fiore Di Latte?Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!
San Marzano's blended with some salt and fresh basil for me.
Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.
View attachment 55180View attachment 55181View attachment 55182