Simon Posted January 27, 2020 Share Posted January 27, 2020 Borrow the wife’s umbrella and get the coals lit. Pizza for dinner it is. and with my fabulous helper. 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 27, 2020 Share Posted January 27, 2020 Brownie points or what???👍 Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 27, 2020 Share Posted January 27, 2020 Fantastic attitude Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 28, 2020 Share Posted January 28, 2020 Dedication! Quote Link to comment Share on other sites More sharing options...
hoogl Posted January 28, 2020 Share Posted January 28, 2020 Aye right, "the Wifes" Umbrella 😁. Always nice to see wee helpers in training. How was the Pizza? Quote Link to comment Share on other sites More sharing options...
Simon Posted January 28, 2020 Author Share Posted January 28, 2020 The pizza wasn’t that great yesterday but we had more dough for today and it’s much better today. Also dryer here today so the umbrella isn’t needed. 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted January 28, 2020 Share Posted January 28, 2020 I find that when I make my pizza dough (4 balls) the second batch is much better. I think it's the extra time proofing in the fridge as i freeze my dough and defrost in the fridge. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 29, 2020 Author Share Posted January 29, 2020 I read that if you keep dough it gets better after a day or two. However that’s only from one website so far so not sure how true it is. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 29, 2020 Share Posted January 29, 2020 I've done it, I make a batch use what I want, the rest is put in a bag and into the freezer. I do the same with pasta dough, in fact I'll be making pasta tonight for a chicken & mushroom risotto. Ice. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 2, 2020 Share Posted February 2, 2020 I ha a Guy who run a Pizza Catering Company, he gave me this recipe, Pizza Dough Serves: 8 Ingredients: 1 kg Strong White Flour 4 ml Salt 2 7g Sachets Dried Yeast 14 ml Golden Castor Sugar 59 ml Extra Virgin Olive Oil Directions: For the pizza dough, sieve salt and flour onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls. He said make it up divide into Puck size, freeze then take Pucks out when needed. Regards Steve 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted February 2, 2020 Share Posted February 2, 2020 9 minutes ago, Smokin Monkey said: I ha a Guy who run a Pizza Catering Company, he gave me this recipe, Pizza Dough Serves: 8 Ingredients: 1 kg Strong White Flour 4 ml Salt 2 7g Sachets Dried Yeast 14 ml Golden Castor Sugar 59 ml Extra Virgin Olive Oil Directions: For the pizza dough, sieve salt and flour onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls. He said make it up divide into Puck size, freeze then take Pucks out when needed. Regards Steve Thanks for this bookmarked it for later, as led to believe the Weber I am getting, can cook a decent pizza. Seen it on a few different recipes, dry granular ingredients in ml rather than grammes. Always confuses me trying to convert it. Is there a simple calculator you use for these type of things? Quote Link to comment Share on other sites More sharing options...
Simon Posted February 2, 2020 Author Share Posted February 2, 2020 Might give that recipe a try. Must admit. Usually the wife does the pizza dough and it’s a lot nicer. We make a pizza we got when we went to sorrento. It’s real easy, mozzarella with grated lemon zest. It’s a real fresh tasting pizza and reminds us of sitting out looking over the coast. Quote Link to comment Share on other sites More sharing options...
shanta Posted February 23, 2020 Share Posted February 23, 2020 (edited) May check out that formula. Must concede. Typically the spouse does the pizza mixture and it's much more pleasant. We make a pizza we got when we went to sorrento. It's genuine simple, mozzarella with ground lemon get-up-and-go. It's a genuine crisp tasting pizza and helps us to remember passing on investigating the coast. Edited February 25, 2020 by Smokin Monkey Admin edit to remove external links Quote Link to comment Share on other sites More sharing options...
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