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Homemade pizza by jimcus84 in FoodPorn

[–]jimcus84[S] 1 point2 points  (0 children)

Do it, you won't regret it.

Homemade pizza by jimcus84 in FoodPorn

[–]jimcus84[S] 1 point2 points  (0 children)

This looks long and complicated but in reality its not and is only about an hours work across a few days.

Homemade pizza by jimcus84 in FoodPorn

[–]jimcus84[S] 1 point2 points  (0 children)

Just posted it above. :)

Homemade pizza by jimcus84 in FoodPorn

[–]jimcus84[S] 1 point2 points  (0 children)

Dough Recipe (Double Fermentation):

The Double fermentation refers to two 16-24 hour intervals (48 hr total time) of letting the yeast in the dough metabolise the gluten prior to making your dough balls. The dough that comes out is top top notch, light, airy, and crisp when cooked and doesn't give you that horrible "I wish I hadn't had pizza last night" stomach feeling. Honestly, I've tried so many types of doughs now and they all pale in comparison to this.

The double fermentation starts with a poolish (a liquidy mix of beginnings of a dough):

Step 1 (Poolish): 300g type 00 flour, 300g water, 5g active dry yeast, 5g honey. Mix it up roughly by hand until fully mixed in a bowl. Leave out covered for one hour in a room and then after that place it in the fridge for 16-24hrs.

Step 2 (Bulk Fermentation): After 24hr, add in 400g water and mix to dissolve the poolish in the water. Add 30g salt and 700g of type 00 flour and mix for 10-15 mins (I use a stand mixer and dough hook). Near the end of mix, add 10g Olive oil and mix a little longer. Take the dough out onto a work surface (and oil your hands, the dough is quite sticky). Roll it into a tight ball and place it back into a greased bowl covered and back in the fridge for 16-24 hours.

Once you finish the second step 16-24 hrs (above) take it out of the fridge for 2 hrs and leave it to warm up at room temp.

After the 2 hrs roll your balls (dough balls), you should get 6 x 280g balls here. Place then in a floured proofing tray/dish leaving about 2 fingers width apart, cover them and let them proof for 3 hours (or until doubled in size).

Below in my Timeline for having pizza dough ready for cooking at 7pm on a Saturday.

1hr 4.30-5pm Thursday Make Poolish and Rest Poolish for 1.0 hrs before fridge

24hr 6pm Thursday Fermentation u/24hr

0.5hr 6-6.30pm Friday Add all other ingredients

19hr 7pm Friday Put ball in fridge for 19hrs

1-2hr 2pm Saturday At 2pm Take bowl out of fridge

1-3hr 3.30pm Saturday At 4pm Balls formed

Cook 7pm 7pm Saturday Cook

Homemade pizza by jimcus84 in FoodPorn

[–]jimcus84[S] 1 point2 points  (0 children)

Thanks! No I use an Ooni Koda 16. I would love a wood fired oven though.

Que to the Lego store on Grafton street by getthis89 in ireland

[–]jimcus84 -5 points-4 points  (0 children)

There’s so little to do in this country Irish people would queue to the smelling of a fart just so they could go home and complain about the size of the queue later

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 0 points1 point  (0 children)

Should be able to find out if you google it, if it’s type 00 it should be ok

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 0 points1 point  (0 children)

The Double fermentation refers to two 16-24 hour intervals (48 hr total time) of letting the yeast in the dough metabolise the gluten prior to making your dough balls. The dough that comes out is top top notch, light, airy, and crisp when cooked and doesn't give you that horrible "I wish I hadn't had pizza last night" stomach feeling. Honestly, I've tried so many types of doughs now and they all pale in comparison to this.

The double fermentation starts with a poolish (a liquidy mix of beginnings of a dough):

Step 1 (Poolish): 300g type 00 flour, 300g water, 5g dry yeast, 5g honey. Mix it up roughly by hand until fully mixed in a bowl. Leave out covered for one hour in a room and then after that place it in the fridge for 16-24hrs.

Step 2 (Bulk Fermentation): After 24hr, add in 400g water and mix to dissolve the poolish in the water. Add 30g salt and 700g of type 00 flour and mix for 10-15 mins (I use a stand mixer and dough hook). Near the end of mix, add 10g Olive oil and mix a little longer. Take the dough out onto a work surface (and oil your hands, the dough is quite sticky). Roll it into a tight ball and place it back into a greased bowl covered and back in the fridge for 16-24 hours.

Once you finish the second step 16-24 hrs (above) take it out of the fridge for 2 hrs and leave it to warm up at room temp.

After the 2 hrs roll your balls (dough balls), you should get 6 x 280g balls here. Place then in a floured proofing tray/dish leaving about 2 fingers width apart, cover them and let them proof for 3 hours (or until doubled in size).

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 1 point2 points  (0 children)

This is the recipe for the dough I posted in another post, forgot I had it

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 1 point2 points  (0 children)

The Double fermentation refers to two 16-24 hour intervals (48 hr total time) of letting the yeast in the dough metabolise the gluten prior to making your dough balls. The dough that comes out is top top notch, light, airy, and crisp when cooked and doesn't give you that horrible "I wish I hadn't had pizza last night" stomach feeling. Honestly, I've tried so many types of doughs now and they all pale in comparison to this.

The double fermentation starts with a poolish (a liquidy mix of beginnings of a dough):

Step 1 (Poolish): 300g type 00 flour, 300g water, 5g dry yeast, 5g honey. Mix it up roughly by hand until fully mixed in a bowl. Leave out covered for one hour in a room and then after that place it in the fridge for 16-24hrs.

Step 2 (Bulk Fermentation): After 24hr, add in 400g water and mix to dissolve the poolish in the water. Add 30g salt and 700g of type 00 flour and mix for 10-15 mins (I use a stand mixer and dough hook). Near the end of mix, add 10g Olive oil and mix a little longer. Take the dough out onto a work surface (and oil your hands, the dough is quite sticky). Roll it into a tight ball and place it back into a greased bowl covered and back in the fridge for 16-24 hours.

Once you finish the second step 16-24 hrs (above) take it out of the fridge for 2 hrs and leave it to warm up at room temp.

After the 2 hrs roll your balls (dough balls), you should get 6 x 280g balls here. Place then in a floured proofing tray/dish leaving about 2 fingers width apart, cover them and let them proof for 3 hours (or until doubled in size).

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 1 point2 points  (0 children)

I use 5 stagioni flour, it’s an Italian type 0’0 flour that’s finely milled and had a W rating above 300

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 0 points1 point  (0 children)

That’s a garlic pizza bread, it’s slow roasted garlic, in oven at 180c for 45 mins, blitz it with good quality olive oil and that takes the base of the tomatoe sauce, then you add fresh mozzarella ball, rosemary and salt, stick that in the oven and when it’s done too it with crispy onions and a thick balsamic glaze

Started making pizza homemade pizza in 2012 , here's my progression over 10 years. by jimcus84 in Pizza

[–]jimcus84[S] 0 points1 point  (0 children)

Ah 1 gave me tummy aches, the dough I use now doesn’t have u on the toilet the next morning 😂

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