I made pizza, take three
Freshly made. My shaping needs some work because I am rubbish at it!
After twelve hours in the fridge.
I knocked it back a couple of times and I don't think I should have. The quick initial rise scared me but it slowed down hugely after the first 12 hours so I think it'll be fine next time.
Toppings. Ew.
Simple sauce. Cooked off some chopped tomatoes, salt, sugar, oregano.
I made pizza again. This time a cold ferment in the fridge over the course of three days. What a massive improvement to the quality of the dough. Probably not going to number every post. At least not when I can actually reliably succeed at this!
Next time I want to focus more on controlling the temperature of the oven. I think it needs turning down when pizzas go in as they're still not as crispy on the bottom as I want to achieve. I also made the mistake of putting stuff on mine, and I didn't like it. Margherita only for me!
Successes this time were the dough was incredibly easy to work with. It stretched so nicely, and I didn't have a single tear in the oven. That's a first! And it was delicious cold.
Not pictured because I forgot: my new trolley, and my proving box. Both amazingly helpful to the process. Can't wait to make pizza again!
- Listening
Röyksopp - The Inevitable End