Wood Burning Pizza Ovens

Malloy said:
On the topic of sacrilege, I've just gotten a food processor and am planning on knocking up my dough in it tomorrow morning for pizza tomorrow night.

Has anyone used one before to make dough?
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I use a classic food mixer with dough hook to get it to a nice point then finish off by hand kneading.

I used my daughter’s food processor to make bread dough which turned out ok, but again finished the kneading by hand.
 


Flared Hicks said:
I use a classic food mixer with dough hook to get it to a nice point then finish off by hand kneading.

I used my daughter’s food processor to make bread dough which turned out ok, but again finished the kneading by hand.
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Cheers, thought I was getting a food mixer but turned out it was a processor
 
Flared Hicks said:
I’d probably pulse it just to get the initial mix going then let it stand for a few minutes to autolyse before whizzing it.
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Just done some now, makes a big difference only taking about 40 seconds to make.

One thing that always puts me off making pizzas on my Ferrari is actually making the dough.

Think I might get a decent food mixer once I'm back to work and if I get a refund for my holiday.
 
Malloy said:
Just done some now, makes a big difference only taking about 40 seconds to make.

One thing that always puts me off making pizzas on my Ferrari is actually making the dough.

Think I might get a decent food mixer once I'm back to work and if I get a refund for my holiday.
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Those frozen dough balls someone posted earlier look like a good option if it's the dough making that pisses you off most.
 
Is it possible to over-knead the dough? Is this a common thing if so, or is it the more kneading the better (obviously within reason)?
 
Flared Hicks said:
Those frozen dough balls someone posted earlier look like a good option if it's the dough making that pisses you off most.
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I missed those I'll have a look through.

This dough has turned out a disaster, shaped it into a ball and it's just spread out and not rising.

Dunno if my yeasts fucked, it's been open about 8 month but still looks ok.

Everytime I have to activate yeast my dough never works.
 
James said:
Did an overnight dough proving this time.

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Look at the crust on this bad lad for a frying pan carry on.

For the dreamers who wish they had an outdoor space. I'm here for you and we're punching.

Edit: no idea why this has cropped the corners of me pic off.
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Looks good that mate.

Can you finish them off under the grill without knacking the crust?
 
Gala said:
Looks good that mate.

Can you finish them off under the grill without knacking the crust?
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Aye. Just get your grill on the highest setting possible for 5-10 mins before so its absolutely piping hot. Move from frying pan straight under the grill and on the highest tray or just hold under it. Takes probably 3 mind or so with a couple of spins to get an even cook.

Really fantastic results, about 20x better than trying to use the heat of your oven cooking a pizza. You just can't get the heat to achieve a good pizza in a normal oven.
 
James said:
Aye. Just get your grill on the highest setting possible for 5-10 mins before so its absolutely piping hot. Move from frying pan straight under the grill and on the highest tray or just hold under it. Takes probably 3 mind or so with a couple of spins to get an even cook.

Really fantastic results, about 20x better than trying to use the heat of your oven cooking a pizza. You just can't get the heat to achieve a good pizza in a normal oven.
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Class mate, I’ll pass the instructions on to the wife.
 
James said:
Did an overnight dough proving this time.

Logon or register to see this image


Look at the crust on this bad lad for a frying pan carry on.

For the dreamers who wish they had an outdoor space. I'm here for you and we're punching.

Edit: no idea why this has cropped the corners of me pic off.
Click to expand...

How long do you usually prove the dough for James? Only just made ours tonight and a lot of places seem to recommend 2-4 days, but we were gonna have it tomorrow...
 

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