perfect!
Do follow my son’s pizza making journey on Instagram.
@pupu_pizza
https://www.instagram.com/reel/DVCKPSLjhuW/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
3 Likes
Charles,
if he hasn’t done so, I suggest he sign up for the forums on pizzamaking.com some of the most famous pizza makers in the world got their start there and he will receive a lot of (free) support. There is a subforum for people owning or starting their own shops.
Wishing him luck!
best,
4 Likes
Many thanks chow-friend !
1 Like
looks fantastic! well done!
1 Like
Thank you! I wish I could be more consistent with my pizza making that’s the thing I’m having the most trouble with
1 Like
pepperoni, mushroom and red pepper. Quick crust, 2 cups bread flour, 1 cup water, 1 tsp yeast, 1/2 tsp salt, 1 tbsp olive oil, mixed with a Danish whisk. I let the dough rise 4 hours while I ran errands. Baked at 460⁰ F on a preheated cookie sheet for 15 minutes, until the crust had an internal temp of 210⁰ F.
7 Likes
Yum square pan pie today in ooni. Heated to lowest setting for 20th min and then turned off flame. Par baked dough first on both sides then made pizza put it back in ooni oven with flames off then on to cook top. Finished on wire rack in oven to crisp up the bottom more.
12 Likes
I don’t need one of these, as I never make more than 1-2 balls at a time, but even though I won’t be purchasing one, I find it fascinating (I have a thing for gadgets). To my eye, it doesn’t look like it offers enough room for the dough balls to grow during the cold ferment, but what do I know? Wadd’ya think? Would it work?
3 Likes
I want it. I have no use for it (my pizza habits are the same as yours), but I want it anyway.
2 Likes
Yeah! Me, too! Want!
FWIW I recently purchased some covers for sheet pans for proofing purposes - game changer! Far less fiddly than gigantic plastic bags, and I can utilize our fridge space better, ‘cuz I can stack on top of it.
2 Likes
Me three! I do occasionally make 4-5 pizzas at a time for for parties….
1 Like
Yeah that tray looks way too small maybe for like 6-10inch pizzas.
If I’m going to make dough I try to make 300 gram balls which I can usually stretch to about 12-14 inches ish
1 Like
I love gizmos, but that one would take up too much space in my fridge!
Pint takeout containers stack and store compactly for me.
2 Likes
I bought a stackable proofing box with a lid a couple years ago .
Whats exciting is I am bringing out the pizza oven from winter storage today for the start of a new pizza season this Saturday. Making my dough tonight.
10 Likes
(post deleted by author)
Yay!
1 Like
I had saved a bit of SE no-knead bread dough to make a small pie.
I used my baking stone for a change. Nice crust, though I started the pie on the middle rack by mistake, which browned the cheese too much.
Pesto and potato.
15 Likes
wow!
1 Like
