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Post by david on Sept 27, 2015 8:35:45 GMT
no sugar or oil
Like the idea of rice flour too.
I'm making a batch this morning for tonight, will take some photos for results
David
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Post by cobblerdave on Sept 27, 2015 9:55:43 GMT
G'day The reciepe I've used forever 500 gram strong flour ( tipo 00 if you wish) 325 ml water Teaspoon dry yeast 3/4 teaspoon salt. I measure all with an electronic scale, can't go wrong Makes 4 x 220 gm balls Regards dave
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Post by david on Sept 27, 2015 14:09:06 GMT
I'm more of a fan of the Caputo flour. I use;
Around 360g water Around 650g flour 1g fresh years 12g salt
Makes 4 balls (253g each)
If you can get hold of Captuo blue, I find it lovely to work with
David
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Post by david on Sept 27, 2015 19:06:43 GMT
Well it was quite an interesting experiment Pizza 1: Margherita with normal mozzarella and tin toms at 370 (ish) d'C Very good base colour underneath and had a nice flavour but I want more leopard spotting Pizze 2: Margherita with normal mozzarella and tin toms/puree 410 degrees Put a log on a bit too big. Going over 400 might have been the tipping point and underneath catches more. Getting the oven down in temp is not as easy as raising it!
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Post by david on Sept 27, 2015 19:10:37 GMT
well the photos didn't work out well, but end message is 380 degrees works well, but maintaining that temp is the goal. I understand why a lot of the commercial places use gas ovens now with a PID controlled device.
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Post by kstronach on Sept 27, 2015 20:08:45 GMT
yea! I've done about 30 tonight. started out floor about 450 it was far to hot had to screen them then just a little blast on the floor at the end. By the end of the night the floor was down to about 360 and was cooking really well with a good Live flame for nice top spotting. I've also noticed that the weight of the toppings effects the amount of char underneath I was getting. ie I can blast a garlic bread through at 400 with little charing just nice spotting as there's no weight to the pie.
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Post by david on Sept 27, 2015 21:11:55 GMT
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