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My typical pizza day

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I try and make pizza's at least once a month and when I do it is an all day affair. I'm a widower with three kids so time is of the essence. If I get a chance to make them I'll make minimum six and maximum as much as dough and ingredients allow. Plus charcoal is getting rather pricey down here due to the interest in BBQ so I go all out.

I make my dough the day before and rise it overnight in the fridge and get going in the afternoon the next day.

These pics are from when I last made pizza a couple of weekends ago. The pic where I'm working the dough is from the time before that. 

I usually make thin crust with light toppings so if I eat three pizzas I can justify it..hahaha

I think on this day there were at least 9 pizzas made. Yum!

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13 hours ago, 01lowbird said:

Temp and dough recipe?
Pies look great

Thanks.

 

I use my late wifes recipe.

 

I do tweak it every now and then. For instance with this batch I was using low protein flour and out of date dry yeast. So I threw extra yeast in it. And sometimes depending on the flour extra waetr is needed. I do the first knead in the Kenwood, sometimes the second as well if I can't be bothered using my hands.

Usually rise it in the fridge overnight then roll it and rise once again at room temp.

As for temps I usually cook at about 300-450 C on the Kamado dial.

 

Pizza crust


....recipe

3 - 4 cups flour
7 grams (1 sachet or 1 1/2 teaspoons) dry yeast
About one to one and a half cups warm water
1/2 teaspoon salt
1 teaspoon sugar

Makes approx 4 thin family size bases.

Add yeast and sugar to warm water. Allow to froth up.

Add flour and enough water to make a dough. Knead until smooth.

Return dough to a large, oiled bowl and allow to rise to about double
the size. Remove and knead again.

Roll out to desired thickness to fit pizza tray then leave to rise on tray about 1/2 hour.
We make ours quite thin.
 

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