Recipes, home grown goodness, BBQing and food stuff

[MajorRage]

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Was it chewy?

If so, could I please get the EXACT recipe? Tried for yonks in my ooni to get a chewy crust and nothing but failures!

[nzzp]

@MajorRage yes, fairly chewy - but immense flavour.

try this one - they use it at Farina 60% hydration and a lot of salt.

I kneaded for 5 minutes in our stand mixer.

[MajorRage]

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

@MajorRage yes, fairly chewy - but immense flavour.

try this one - they use it at Farina 60% hydration and a lot of salt.

I kneaded for 5 minutes in our stand mixer.

Cheers ... What sort of yeast do you know? Farina is a flour brand, right?

I think this may be the key thing.

[Crucial]

@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

@MajorRage yes, fairly chewy - but immense flavour.

try this one - they use it at Farina 60% hydration and a lot of salt.

I kneaded for 5 minutes in our stand mixer.

Cheers ... What sort of yeast do you know? Farina is a flour brand, right?

I think this may be the key thing.

Not a brand. Farina really just means ground grain ie flour
The is some Australian stuff that uses the term loosely but what you are after is Italian 00 Farina with is ground from a hard (usually winter) wheat.
This makes the best traditional pizza dough.
Slow fermentation with either a yeast product or natural starter. Either works. Let time do the development rather than kneading. Like sourdough, you only need to doa few stretch and folds to line up the gluten strands.

[voodoo]

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

[nzzp]

@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

@MajorRage yes, fairly chewy - but immense flavour.

try this one - they use it at Farina 60% hydration and a lot of salt.

I kneaded for 5 minutes in our stand mixer.

Cheers ... What sort of yeast do you know? Farina is a flour brand, right?

I think this may be the key thing.

Sorry - Farina I meant was the Ponsonby Restaurant. Top pizza makers - have the Neapolitan approved process.

About Farina

Yeast- so farjust regular old activated yeast. As @Crucial says, time for the dough to develop gluten is key.

@voodoo it's a rabbit hole dude ... These pizzas were good, but I'm still working on excellent. So simple a dish, ingredients and technique so critical

[Crucial]

Important to know that you are chasing an impossible dream on a domestic setup as well. There’s a reason why that “perfect” is hard to obtain and there is a certification system.
Correct oven at correct temperature.
Correct dough and ingredients
Correct sauce and ingredients
Correct cheese.

The last three you can get close to at home but the oven is another matter.

[nzzp]

@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:

Was it chewy?

polling the troops, the consensus was yes, chewy.

@Crucial exactly - it is like coffee; you can make really good coffee, but making superb coffee is damn hard. Uuni gets you pretty close; 60 second pizzas with wood pellets.

[canefan]

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

Would you feel happier if he topped it with a shit ton of proscuitto?

[RoninWC]

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

Would you feel happier if he topped it with a shit ton of proscuitto?

I know I would

[nzzp]

@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

Would you feel happier if he topped it with a shit ton of proscuitto?

I know I would

that's not a margherita pizza then! That shit is apex pizza; it's like using oat milk and vanilla shots in your espresso to put meat and shit on a margherita.

that said, we do a range - but nothing is as good as a well made classic

[Bovidae]

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

Would you feel happier if he topped it with a shit ton of proscuitto?

Hell yes.

Mozzarella di bufala e prosciutto crudo is always my go-to pizza in Italy. I did have a Margherita in Naples, because, well, you have to.

[dogmeat]

@nzzp My only criticism is the distribution of the basil. I want an even amount per slice like the flag

Otherwise yes. Don't fuck with a clasic - also best way to test the base.

[voodoo]

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

Would you feel happier if he topped it with a shit ton of proscuitto?

Yes sir

[voodoo]

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

so.... slow fridge ferment + pizza flour = pizza porn

Next up, repeat, plus sourdough pizza.

Bro

You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck

But I’m disappointed

Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese

I’m confused, disappointed, and I’m not sure where this leaves us

Im going to need some time to process this

Would you feel happier if he topped it with a shit ton of proscuitto?

I know I would

that's not a margherita pizza then! That shit is apex pizza; it's like using oat milk and vanilla shots in your espresso to put meat and shit on a margherita.

that said, we do a range - but nothing is as good as a well made classic

That’s some bullshit right there!

Tell me honestly, when you go out with friends or family for pizza, do you ever order a Margherita for yourself?

Margherita pizza is for kids

[nzzp]

@voodoo kids, Italians and pizza afficionados.

We couldn't be more divided here. One of my all time great eating experiences was a margherita pizza in Naples. Insanely good. It's possible you haven't had a good one though... Otherwise we can just go straight to a fight

[voodoo]

@nzzp said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo kids, Italians and pizza afficionados.

We couldn't be more divided here. One of my all time great eating experiences was a margherita pizza in Naples. Insanely good. It's possible you haven't had a good one though... Otherwise we can just go straight to a fight

To me, it’s the same as saying you like your steak natural, no salt or anything.

I’ve never met a piece of meat that didn’t taste better with salt, and I’ve never seen a pizza that didn’t taste better with some form of meat on top

And I’m a lover not a fighter

[dogmeat]

Guys, can we at least agree pineapple on pizza is the work of the devil?

Anglo countries in general put way too many toppings on a pizza - three is plenty.

@Crucial said in Recipes, home grown goodness, BBQing and food stuff:

Correct oven at correct temperature.

Apparently, the best pizza in the world is cooked three ways. First steamed at 100 degrees, then fried at 180 degrees, and finally baked at 400 degrees.

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[voodoo]

@dogmeat Agree on pineapple absolutely. And too many ingredients.

I know it's probably an unpopular opinion, but I also hate seafood on pizza

[Catogrande]

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@dogmeat Agree on pineapple absolutely. And too many ingredients.

I know it's probably an unpopular opinion, but I also hate seafood on pizza

I’m in agreement here. A pizza HAS to have tomato sauce and it HAS to have mozzarella cheese. Seafood is not a good combo with that.