Quote from: chewytikka on June 04, 2013, 02:19 PM

Quote from: Whandsy on May 31, 2013, 11:48 AM
Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!

W

Why not buy a couple of cheap Pizza Pans, most real life Pizzerias use them.
Make life a bit easier, me thinks

cheers Chewy

Unfortunately chewy most domestic ovens don't reach the temperatures of a pizza oven, so the heat of the pizza stone is needed on the doughs bare surface to cook the dough correctly. It's a bit of a challenge to get home pizza to taste like an authentic pizzeria.

Willys pizza oven looks like it'd do the job with a pizza pan though!

Nice video hehe, definitely pizza fusion!!


Wayne

finally got round to trying Nancy's "mozza" hydration (77%). i made the dough in the evening like they (would normally make in morning) and cold fermented overnight. used 20% sourdough and cooked early evening. dough was good not too sticky and not over fermented.

the pizza were poor (takes too long to cook the center by which time the extremities are over cooked). i'm dropping further effort switching back to 70% hydration which seems optimum (big bubble structure).

still going to look out for the wheat germ and barley malt as these could well be the key elements given the hydration flop.

Whandsy,

i don't know the stone temp (quarry tile) for my domestic oven (it hits 550f on dial gauge). i've been on deep pan for ages now and not used the stone in my domestic since getting my Infra Red gun. will take on next use (could be a while given wfo and good weather)

the 77% was done in my doghutch wfo. the stone was at 750f and the oven walls at 600f with 3 to 4 min bake.

i've been using same dough for both thin and deep pan ie 2 day ferment. the 77% being 1.5 day. can post recipe if of interest.

will check out your link. i'm pretty happy with dough and see only fine tuning ie the malt and wheat germ. my wfo is next priority - want to get better top heat to bring bake time down.

a very pleasing pic from harley - just shows with a little effort you can produce restaurant pizza at home.

finally had the opportunity to get Mozza/Nancy's special ingredients (wheatgerm 2.69 1kg, barley malt 2.65 454g). Holland & Barrett being my savior.

used 8g of each in 750g flour (bakers 1%) which i think was to Nancy's spec. the barley malt was instant hit but could not detect difference from the wheatgerm. the barley malt gave a nice hint "beer" in the flavour and i feel helped the top of the crust to crisp and darken much better (than with say honey).

the barley malt did advance the dough more than usual (would make in the evening for cold ferment and use next day as opposed to the make in the morning).

i currently use 5% rye flour which might have masked the wheatgerm effect.

going to play around with the amounts next (say x2).

in short sold on barley malt - a must have for me.

StoneCut,

certainly give it a go. i started out i think at around 60% and found Jamie Oliver recipe at 65% and now settled on 70%.

i think the 60% works down to the very fast bake - i think 90 secs typ. i have a pdf on the Neapolitan spec which might be of interest.