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Author Topic: Hanglow's pizza voyage  (Read 6252 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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Re: Hanglow's pizza voyage
« Reply #145 on: May 18, 2019, 08:51:03 AM »
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Offline Hanglow

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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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Re: Hanglow's pizza voyage
« Reply #147 on: May 18, 2019, 08:56:38 AM »
Final  :D

Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #148 on: June 14, 2019, 05:10:38 PM »
Been a few weeks, dough on for tomorrow...


92.5% 00 Molina grassi
58% water
7.5% divella semolina rimacinata.
3% salt
2% evoo
0.3% calcium sulphate
0.12% idy.

Mixed with delayed oil, folded a few times with 20mins between, in fridge untill about 2pm tomorrow so about 5 hours RT and 17hours fridge temp.

Cirio plum Tom's for sauce, god knows what else,maybe I'll
try a rosa.
« Last Edit: June 15, 2019, 03:25:50 AM by Hanglow »

Offline Pete-zza

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Re: Hanglow's pizza voyage
« Reply #149 on: June 14, 2019, 06:44:09 PM »
Hanglow,

Did you forget the water?

Peter

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Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #150 on: June 15, 2019, 03:25:11 AM »
I have no idea how I forgot that :-D . Would make for an interesting pizza.

It was 58%. When mixing it I thought it could probably take a couple more percent and not be too wet.


Thanks Peter!

Edit: balled and ingredients prepped. The dough was very stiff, and tore easily, hopefully it will be good for dinner. The Rosa will have goats cheese, I don't know if that stops it being a rosa. standard other toppings, buffalo mozzarella from Aldi which is back in at a great value 1.09 per pack, cirio Toms, mushrooms, peppers, kalamata olives, garlic and Tesco Hungarian paprika smoked sausage.. will also do a quattro formaggi with aged gouda, mozzarella, goats cheese and pecorino
« Last Edit: June 15, 2019, 09:43:15 AM by Hanglow »

Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #151 on: June 15, 2019, 02:31:07 PM »
Went well, crust was a bit chewier than normal. Needed an extra hour or two at RT I think. Fairly tasty and there was a bit of added crispyness to it from the semola. One mishap when I managed to drop the peel when transferring the last pizza,, thankfully it was only the toppings that ended up on the floor and not the base which sort of folded over itself. So I was able to retop it, albeit with less mozz.

The Rosa lacked acidity for me, a balsamic glaze on top might be good imo. The goats cheese was quite good Though.
« Last Edit: June 15, 2019, 02:42:06 PM by Hanglow »

Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #152 on: June 15, 2019, 02:37:58 PM »
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Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #153 on: June 15, 2019, 02:39:19 PM »
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Offline Hanglow

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Re: Hanglow's pizza voyage
« Reply #154 on: June 27, 2019, 04:45:28 PM »
Dought to be made tomorrow evening for saturday lunchtime again. Going with a portion of spelt this time.  The bags of flour i have are 1kg so might use 1kg molino grassi 00 and 227g white spelt, which is close to 20%. No oil this time.

Edit. Dough was flavourful, didn't manage any pictures though.

The pistachio pesto was nice, although I think it would be better with pasta. Recipe and inspiration taken from Arne's excellent thread.

Will use spelt again for quicker doughs like this

« Last Edit: June 29, 2019, 10:11:04 AM by Hanglow »

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