StoneCut,
a lot in your last post.
i think poolish is what i know as sponge. a starter of flour, water and yeast. if so then the earlier recipe i posted of minesamojito uses this method. it gets very active. on one occasion spilled out into my fridge. he leaves the sponge out at room temp for 1 day.
following earlier tonybatty suggestion i've dropped using yeast and rely only on the sourdough. i'm currently at 15% but aiming for 20%. i was only using a very small amount of yeast but have seen no disadvantage. the sourdough does work slower and suits my preference for cold ferment. i was concerned that the rise may be affected but is not the case.
what to do about an oven is quite difficult for me. i don't have deep pockets. i'm still working on my wfo as they are not as good as i want. the 2 things they offer are oven spring and smokey flavour. the downside being opportunity to use and long warm up.
the key thing i've realised is that much is achieved by getting the dough right. this needs to be priority no 1.
as for what equipment for inside then i've looked at getting lincat ~PO49X off ebay (recommended by pizzaman on this site). this is what i've seen in restaurants. i've also thought of buying scrap domestic oven for mod. it's the ability to separately control top and bottom heat that i want.
for outside use in place of wfo i've also seen much on the LBE. this is what i would probably go for.
http://slice.seriouseats.com/archives/2012/06/pizza-lab-in-which-we-get-the-kettlepizza-insert-working-and-meet-its-maker.html?ref=search.will have look through your links and add if i can.
Topic: Pizza from scratch (read 150,386 times)
