Not pizza, but a shirt tail relative. Cornish pasties (not the kind of pasties you see in some ahem, entertainment establishments ). Pastry filled with cubed beef, potatoes, onions, and gravy. This was a popular food in the silver mines in Butte, Montana, 100 years ago. And likely a lot of other locales. You didn’t need dishes or utensils. One of these is a meal in itself.

 

Oooh a pizza thread, now we’re talking. I dusted off our Roccbox yesterday, not an epic proved dough but still 10 hrs with minimal yeast - same day dough recipe from the book Flour, Water, Salt, Yeast.
Big fan of home baking; naan, chapati, sourdough etc

 

First attempt with 30h fermentation



Was great. Now need to compare with the same dough fermented by the end of the week. Thanks for bringing this topic - was good fun going through the process and yummy enjoying the result

 

750 degrees!! Not sure my kitchen is rated to that..

 

I think some use that for dials....

 

Still the best pizza

 

I did the same exercise!

 

They also make Lavash in Iran. It is a thinner bread that bubbles but critically can last more than one day, whereas Naan ("barbari" must be eaten the same day). Lavash means go slow in Persian

 

Tell me about that pizza oven?

 

Gozney Roccbox, not cheap but it really is a fantastic piece of kit. Can be wood or gas heated, tops out at 500°C (930°F) and fairly portable. Originally they were a kickstarter project but have transitioned to quite a successful company although I had to stop following their Instagram, too much mouth watering content. https://www.gozney.com/products/roccbox

 

24h Fermentation.

 

Bon Appétit !

 

Tomorrow 6 days fermentation. It’s for this weekend

 

Haven’t tried making pizza yet , but it’s on the list of to do,s . Does homemade sausage rolls & cakes count as Mrs CPR has been busy today with her baking , & me as her sous chef ( I mean chief washer upperer really ) .

 

This thread already makes me salivate and now you post a photo of those amazing sausage rolls. That pastry, yum!

 

Here we go, the dough now has 7 days fermentation... those bubbles



Cherry tomato sauce topped with ham, ognions, mushrooms, olives, mozzarella and fresh origan from the garden



12 minutes on a pizza stone in my Weber grill @ 300°C and here we go :



Absolutely delicious, thanks for the hint we’ll make it more regularly now

 

great bread!

I started last weekend, just finished these today..

Lunch in 30 and I’m hacking in to one

 

Frozen dough makes for an easy Speedy Tuesday.

 

Thanks for the recipe, gave it ago, 24h fermentation with a mix of wholemeal and white flour, all I could find, but happy with the results.

 

That first one is a thing of beauty