I have started making pizzas a few months ago. Did about 75 pizzas on my first week and then broke my wrist. Slowly getting back to making pizzas with one hand. So far so good. Pictures are from the ones i just made with one hand 🙂
Soon hoping to add some pizzas on the menu. What was the most creative pizza you have ever had ?
Using gozney dome. These were made using propane.
by Classic_Ad_2358
5 Comments
Yuuuuum! These look so tasty!! I hope your hand is recovering well!!!
Shaved asparagus with guanciale and gremolata has been my favourite creation this year
Looks pretty damn good to me, better than the pies I’ve made! Can you share your dough recipe?
I have 2 recipes.
1sth : With poolish ( takes 48 hours )
For poolish ;
500gr flour
500gr water
4gr instant yeast
8gr honey
Mix everything and leave at room temp for an hour then in the fridge for 24-48 hours.
For the dough :
All poolish
1600gr caputo ( pizzeria flour 00 – blue bag )
1 litre water
50gr salt
3gr instant dry yeast
Put poolish first and all the flour and a around 250ml water to your mixing bowl. Mix on slow till doigh starts coming together and then add your yeast. Mix quickly on low again then turn it up to medium speed and slowly and continuously add your water ( make sure dough is not getting too wet if it does stop adding water until your dough is not wet then repeat )
Half way so probably 5-6 mins add your salt and up the speed a bit more while still adding your water.
When your water is done keep mixing the dough until it looks smooth and is not sticking to the bowl. Once your dough is done put it on your counter ( always make sure to put your dough facing up, in every step after this ).
If your dough is not smooth or even if it is put something over it ( air tight is always better ). Leave for 15-30 mins. Shape your dough into one big ball and leave for another 10-20 mins covered.
After you can shape your dough balls ( I usually do 225-275gr each dough ball for a 10-12 inch pizza) put them in your container and you can use them in 4-5 hours at room temp or put in the fridge and pull 3-4 hours before your pizza party ( it can stay in the fridge for up to 4 days ).
I use flour or fine grade semolina to stretch.
My quick recipe ( no poolish or sourdough or bigga )
153 gr caputo ( same flour as above )
153gr all purpose flour
10gr salt
3 gr instant yeast
5-10gr olive oil
200gr water
Add everything except olive oil and all the water.
Add a little bit of water to make the dough come together. Mix at low speed then med then high. Add the water slowly just like the recipe above, everything pretty much the same process as above but add olive oil half way through mixing. ( If you want me to write down the whole process again let me know )
Same thing after mixing as above cover 15-30 mins but this time you can shape your dough balls right after and thrn cover and they are ready to use in 2-3 hours at room temp. This can go in the fridge as well but only for up to 2 days for best results. If you put it in the fridge take out 3-4 hours before use.
Times on these recipes are dependent on your rt and fridge. My room temp is always between 15-20 degreed celcius, fridge temp is between 1-3.5 celcius.
If you are in a rush and you pull the dough from your fridge put it in your oven for 45mins ( not turned on ) to an hour and they will be ready.
If you have any more questions let me know :))
I will be starting my youtube channel again once my cast is out, i will post all kinds of recipes, sauces etc.
Wow, nicely done.