Pizza!!

Posts
3,706
Likes
22,323
Kettle pizza will get to a blistering 1000 degrees but is more difficult to balanced between top and bottom heat
 
Posts
1,153
Likes
9,781
Other then wood fired
Faz Faz
The Breville takes about 15 minutes to get to 750..cook time for Neapolitan pizza is a decent 2.5-3 minutes.
Both the Ooni and Gozney need at the least is 20-30 min.
 
Posts
3,706
Likes
22,323
I used the Kettle exclusively until a friend turned me on to the Breville. I must admit, it's an incredible oven. Perfect for the city dweller. Compact and extremely effective.
 
Posts
3,706
Likes
22,323
Been doing lavash as well. Unfortunately no photos.馃檨
Lavash? I'm curious?
 
Posts
3,706
Likes
22,323
I'll definitely look it up!
 
Posts
806
Likes
2,104
Wow! You guys are good at this. I'm inspired to mess up my kitchen. 馃榾
 
Posts
16,753
Likes
47,407
Had my eye on one of these for a while, maybe this dry season I will give in.....


 
Posts
1,301
Likes
2,575
What a great thread idea, thanks. We make our dough in a Thermomix using their standard pizza dough recipe and they always work out well. Then into an electric oven.

Making 8 day fermented dough is something I'll look into but it'll have to wait because flour and yeast are 2 basic ingredients that are never in stock in supermarkets in our area. Now isn't the time for trial-n-error.

Some recent examples... Last one is "meatlovers" for the kids.

 
Posts
4,114
Likes
16,311
Thanks for the recipe @Faz we鈥檒l test this week 馃憤

Faz Faz
4 1/2 cups "00" flour

An idea of the weight in grams? Or approx volume of your cups? 馃槦
 
Posts
16,753
Likes
47,407
Pide as well is a common appearance.

Spinach and ricotta and Mushroom



I do have a good pizza bench. ( you can see where I chop most foods )


Ian Royce Blocks - Hand made in Melbourne
 
Posts
3,706
Likes
22,323
kov kov
Thanks for the recipe @Faz we鈥檒l test this week 馃憤



An idea of the weight in grams? Or approx volume of your cups? 馃槦
I know I should weigh but I use 8 fluid oz cups or 24 Cl. un sifted flour
 
Posts
4,114
Likes
16,311
Faz Faz
I know I should weigh but I use 8 fluid oz cups or 24 Cl. un sifted flour

dough ready, pics later the week. Can鈥檛 wait 馃榾
 
Posts
3,706
Likes
22,323
I should weigh my dry ingredients but I'm too lazy to get a proper scale :whipped:. Managed to lock in the quantities by volume...so far so good but absolutely, weighing is much more precise for baking.
 
Posts
1,153
Likes
9,781
Faz Faz
I should weigh my dry ingredients but I'm too lazy to get a proper scale :whipped:. Managed to lock in the quantities by volume...so far so good but absolutely, weighing is much more precise for baking.

I would not change a thing to your process. Your pizzas look amazing!!!!