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Author Topic: Hanglow's pizza voyage  (Read 5648 times)

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Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #140 on: March 25, 2019, 03:31:02 PM »
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Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #141 on: April 20, 2019, 03:25:45 PM »
Large gathering today, made 8 pizzas we decided to keep it simple as there was also a lot of roast lamb, salads and so on. Only managed a couple of pictures as was so busy.

Ingredients, action shot of one and a picture of the one my 8 year old niece made and launched, better than many of my attempts from earlier in the thread :-D.

A note on mushrooms,  for these ones I got some shop bought enoki, oyster and shitake along with some rehydrated winter chanterelles, and fried them off and also added back he rehydration liquor then boiled that off. Full on mushroom explosion

Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #142 on: May 16, 2019, 11:04:50 AM »
Provisional dough recipe for saturday lunchtime


Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #143 on: May 18, 2019, 05:02:19 AM »
Flour was 90% 00, 10% Mathews french patisserie flour, 10% sifted stoneground spelt. Hydration down to 60% and oil was Evo as my lard smelled a bit off. Picture with 2 hours to go.

Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #144 on: May 18, 2019, 08:49:57 AM »
Standard toppings, dough could have gone a bit longer. Overall success. It also rained out throughout :-D not ideal.

First two out, topped by able assistant

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Offline Hanglow

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  • Location: Scotland
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Re: Hanglow's pizza voyage
« Reply #145 on: May 18, 2019, 08:51:03 AM »
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Offline Hanglow

  • Registered User
  • Posts: 398
  • Location: Scotland
  • I Love Pizza!
Re: Hanglow's pizza voyage
« Reply #146 on: May 18, 2019, 08:52:24 AM »
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Offline Hanglow

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  • Posts: 398
  • Location: Scotland
  • I Love Pizza!
Re: Hanglow's pizza voyage
« Reply #147 on: May 18, 2019, 08:56:38 AM »
Final  :D

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