After a few heartbreaking attempts that left me with flat dough and wondering if I'd lost my touch, my pizza mojo has officially returned!
I was really struggling to get a decent rise, and after checking everything, I finally discovered the culprit: dead yeast! 🤦♂️ A classic mistake, but boy, was I relieved to solve the mystery.
For this batch, I used Ooni flour (available here in the UK) and made three dough balls at 65% hydration. I froze two, and this beauty was baked from one of those frozen and then properly thawed balls. The difference with the new, active yeast was absolutely night and day!
This lovely Neapolitan-style pizza was my reward for lunch today, cooked in my trusty Unold Alfredo oven. It has that perfect airy, slightly charred crust, a beautifully cooked undercarriage, and a delicious chew. I'm so happy the mojo is back!
🙋♂️ Your Go-To UK Flour?
Since I'm in the UK, I'd love to hear what other home pizza makers here use! What flour is your go-to? I've found the Ooni flour great, but I'm always looking for suggestions for my next batch!
by Tallerguy
2 Comments
Oooooh looks glorious! I would love some suggestions on flour too, I currently use the Waitrose ‘00’ flour OR Waitrose Strong Canadian Bread flour. Any advice/tips would be amazing, thank you
You can’t go wrong with Caputo, I get 10kg of the blue one at a time off Amazon