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Pizza

Discussion in 'Brew Food' started by mika, 1/6/07.

 

  1. S.E

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    Posted 4/9/19
    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.
     
  2. Lorenzo99

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    Posted 17/9/19 at 1:05 AM
    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?
     
  3. BadSeed

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    Posted 17/9/19 at 10:31 AM
    No all at once, but heat the stone for at least 40 mins on the hottest setting you can
     
    Lorenzo99 likes this.
  4. BadSeed

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    Posted 17/9/19 at 10:35 AM
    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
     
  5. Maheel

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    Posted 17/9/19 at 11:02 AM
    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
     
  6. wide eyed and legless

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    Posted 17/9/19 at 11:17 AM

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