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Author Topic: Hanglow's pizza voyage  (Read 1212 times)

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Offline Hanglow

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  • Posts: 93
  • Location: Scotland
  • I Love Pizza!
Re: Hanglow's pizza voyage
« Reply #40 on: May 10, 2018, 04:50:50 PM »
Dough on for Saturday I think

100% Molina grassi 00
62% water
2.5% salt
0.3% idy

Balled and straight into the fridge.

Offline foreplease

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Re: Hanglow's pizza voyage
« Reply #41 on: May 11, 2018, 06:40:32 PM »
Very nice work! :chef:
^^^  I am late to this party but glad I found it.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline Hanglow

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  • Posts: 93
  • Location: Scotland
  • I Love Pizza!
Re: Hanglow's pizza voyage
« Reply #42 on: May 12, 2018, 05:56:11 PM »
 The dough was so slack I had to shape and top on the peel. They did not look good. I had  one complete failure, three square shaped ones an oblong one and a rectangular one.

Tasted fine but need to sort out my kneeding I think . No pics of finished pizzas I'm afraid.

Toppings were self grated mozzarella and Gouda, Morrisons own fresh mozzarella, salami, olives, wild mushrooms, basil, chillies in various combos
« Last Edit: May 12, 2018, 06:03:17 PM by Hanglow »

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