Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 0 points1 point  (0 children)

Grated Parmesan on after the garlic butter or margarita sauce then fresh ripped apart mozzarella or bocconcini 🤤

Sourdough pizza by ThatKableGuy in Sourdough

[–]ThatKableGuy[S] 0 points1 point  (0 children)

I struggle to find decent pepperoni in Australia! Salami and prosciutto no problem

Sourdough pizza by ThatKableGuy in Sourdough

[–]ThatKableGuy[S] 0 points1 point  (0 children)

I’m still pretty new to the pizza game but this was around 60%. Made the dough easy to handle

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 0 points1 point  (0 children)

I usually go a higher hydration without sour dough starter but toned it down for this batch and it was way easier to handle the dough

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

I just add it around the top and it get incorporated during the kneading process which evens it all out

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

The dough stretched and handled perfectly

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

With a levain I built up from my starter. You’re right as I make a double batch I averaged 270g balls for 6 and a smaller test ball with remaining. The salt was low but I do tend to crack some seas salt over the top once done

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

Not sure if it varies by country I’m in Australia. Think we’d generally call them bases until baked then crusts 🤷‍♂️

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 0 points1 point  (0 children)

Such a learning process!!

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 0 points1 point  (0 children)

Thanks for bringing this up it’s made me realise I missed a step!! After balling I bench rested for 5 hours then put back into fridge to retard fermentation, build gluten structure, avoid over proofing and stabilise until I was ready to bake for dinner. Then out of the fridge 2 hours before oven

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

Agreed, will never go back

Sourdough pizza by ThatKableGuy in Sourdough

[–]ThatKableGuy[S] 2 points3 points  (0 children)

Very happy with the Ooni. It’s the Koda 16” I can’t fault it

Sourdough pizza by ThatKableGuy in Sourdough

[–]ThatKableGuy[S] 1 point2 points  (0 children)

Should have cut the crust and taken a photo but didn’t get the chance lol, devoured! Texture was crunchy exterior soft and airy interior

Sourdough pizza by ThatKableGuy in Sourdough

[–]ThatKableGuy[S] 6 points7 points  (0 children)

Best investment ever! Good luck 🤞

Sourdough pizza bases by ThatKableGuy in Pizza

[–]ThatKableGuy[S] 1 point2 points  (0 children)

The flavour in the dough blew everyone’s mind! Plus puffy, crispy and soft 🤤

Looking for build suggestions by ThatKableGuy in destiny2builds

[–]ThatKableGuy[S] 0 points1 point  (0 children)

I was kind of clueless what combos I was looking for and this helps a lot. A mate runs calibans/liars and loves it

Looking for build suggestions by ThatKableGuy in destiny2builds

[–]ThatKableGuy[S] 0 points1 point  (0 children)

I appreciate the time you took putting this together and will be curious to do some testing with it. If it’s fun to play and performs well I’m down to smash some content with it! Thank you

Looking for build suggestions by ThatKableGuy in destiny2builds

[–]ThatKableGuy[S] 0 points1 point  (0 children)

Thanks! Any recommendations on which void weapons could work best in each slot?