Pizza

[BadSeed]

Been working on my dough game. Knocked out four of these bad boys on a pissy Sunday arvo.
Sensational.

 

[wide eyed and legless]

Been working on my dough game. Knocked out four of these bad boys on a pissy Sunday arvo.
Sensational.

Not a fan of pizza but my wife ordered one on a recent outing to the Pig and Whistle. she couldn't eat it all and gave me some, what made it for me was the pesto on the pizza, bloody delicious

 

[MartinOC]

Been working on my dough game. Knocked out four of these bad boys on a pissy Sunday arvo.
Sensational.

Recipe please?

 

[BadSeed]

Recipe please?

Good question, I have been trying loads of different recipes and ingredients over the last few years and I am happy with this one.
The key is the fermenting, the flour and the hydration. I use the Lighthouse bread & pizza dough from Coles at 62%.
So for a Kg of flour is:
1Kg Flour
620ml Water
20g Salt
20g Sugar
5 tsp Olive Oil
3g Yeast (I use lowans)

Mix half the water with everything apart from the yeast. Mix it well, it will be dry as. Add the yeast to the remaining water while you are mixing.

Add the rest of the water/yeast mixture and mix/knead
I use a bread machine but it's easy enough by hand. Separate into pizza size balls, cover in more olive oil and put in individual sandwich type bags

Then in the fridge for around 48 hours, this one was only 36. Take them out around 4 hours before you plan to use them.
Easy as.

 

[Lorenzo99]

Good question, I have been trying loads of different recipes and ingredients over the last few years and I am happy with this one.
The key is the fermenting, the flour and the hydration. I use the Lighthouse bread & pizza dough from Coles at 62%.
So for a Kg of flour is:
1Kg Flour
620ml flour
20g Salt
20g Sugar
5 tsp Olive Oil
3g Yeast (I use lowans)

Mix half the water with everything apart from the yeast. Mix it well, it will be dry as.
Add the rest of the water/yeast mixture and mix/knead
I use a bread machine but it's easy enough by hand. Separate into pizza size balls, cover in more olive oil and put in individual sandwich type bags

Then in the fridge for around 48 hours, this one was only 36. Take them out around 4 hours before you plan to use them.
Easy as.

Senbloodysational!
Thanks for sharing your recipe.
I have been in search for 3 years or so of a recipe to make a pizza like yours. How do you cook it? temperature? time? oven type? stone or metal tray?
That sauce looks great as well, is it store-bought?
Cheers

 

[Sjek]

Agreed, that looks great! I assume the 620ml of flour is supposed to be water?

 

[Nullnvoid]

Good question, I have been trying loads of different recipes and ingredients over the last few years and I am happy with this one.
The key is the fermenting, the flour and the hydration. I use the Lighthouse bread & pizza dough from Coles at 62%.
So for a Kg of flour is:
1Kg Flour
620ml flour
20g Salt
20g Sugar
5 tsp Olive Oil
3g Yeast (I use lowans)

Mix half the water with everything apart from the yeast. Mix it well, it will be dry as.
Add the rest of the water/yeast mixture and mix/knead
I use a bread machine but it's easy enough by hand. Separate into pizza size balls, cover in more olive oil and put in individual sandwich type bags

Then in the fridge for around 48 hours, this one was only 36. Take them out around 4 hours before you plan to use them.
Easy as.

Excellent! I'm going to assume the 620ml is water not flour

I might give this a go on the weekend!

 

[BadSeed]

Agreed, that looks great! I assume the 620ml of flour is supposed to be water?

Yes !!

 

[BadSeed]

Senbloodysational!
Thanks for sharing your recipe.
I have been in search for 3 years or so of a recipe to make a pizza like yours. How do you cook it? temperature? time? oven type? stone or metal tray?
That sauce looks great as well, is it store-bought?
Cheers

Wood fired pizza oven, hot as hell, no tray just the bricks. Cooks in around a minute.

If you cooking it in an oven I would use a stone and have it all as hot as possible. My oven at home goes to around 250 I think, that should do it.
The cast iron pan method works pretty well too if you google it. Probably better than the oven.

Sauce recipe:
1 can chopped tomatoes
1 tsp Olive Oil
1 clove of garlic
1 or 2 basil leaves
1/2 tsp Balsamic
1/2 tsp chilli flakes
1/4 tsp salt

Blend 3/4 of the tomatoes with everything else and then add the remaining tomatoes.
This makes it mostly smooth with just a few 'lumps' of tomato
Heat slowly until it simmers, taste it and see what you think.
Add some water if you think it's too thick.

That's all there is to it.

 

[MartinOC]

I've just bookmarked this page...

 

[S.E]

Agreed, that looks great! I assume the 620ml of flour is supposed to be water?

Ha. Shows my thinking, I assumed beer!

Has anyone tried the Laucke Pizza & Focaccia flour? I’ve been getting 5kg bags at Costco and getting fantastic results with my very limited pizza skills.

 

[Lorenzo99]

Wood fired pizza oven, hot as hell, no tray just the bricks. Cooks in around a minute.

If you cooking it in an oven I would use a stone and have it all as hot as possible. My oven at home goes to around 250 I think, that should do it.
The cast iron pan method works pretty well too if you google it. Probably better than the oven.

Sauce recipe:
1 can chopped tomatoes
1 tsp Olive Oil
1 clove of garlic
1 or 2 basil leaves
1/2 tsp Balsamic
1/2 tsp chilli flakes
1/4 tsp salt

Blend 3/4 of the tomatoes with everything else and then add the remaining tomatoes.
This makes it mostly smooth with just a few 'lumps' of tomato
Heat slowly until it simmers, taste it and see what you think.
Add some water if you think it's too thick.

That's all there is to it.

Brilliant your absolute champ!. I have a stone so I will give it a go on the bottom of the oven as hot as I can get it. No pre-baking the base before adding ingredients I'm guessing?

 

[BadSeed]

Brilliant your absolute champ!. I have a stone so I will give it a go on the bottom of the oven as hot as I can get it. No pre-baking the base before adding ingredients I'm guessing?

No all at once, but heat the stone for at least 40 mins on the hottest setting you can

 

[BadSeed]

Ha. Shows my thinking, I assumed beer!

Has anyone tried the Laucke Pizza & Focaccia flour? I’ve been getting 5kg bags at Costco and getting fantastic results with my very limited pizza skills.

Higher protein is better ime, the stuff I use is around 9% the Laucke is 7.8%. so close enough.
The taste test is all that matters

 

[Maheel]

. No pre-baking the base before adding ingredients I'm guessing?

I pre bake a i am in a normal oven cranked up to full. i have a stone in there to retain heat but preheat a terracotta pizza "plate" a well that i bake off the dough on for a bit, wip out chuck on the yummy stuff and back in to cook

 

[wide eyed and legless]

I have been converted and bought a stone, though I now wish I had bought the Home make it pizza maker due to what appears to be the fragility of the stone. I will be careful with the stone and see how I go, I am one pizza down to date.
https://www.homemakeit.com.au/products/pizza-oven-electric-napoli-red-31cm-diam