I searched high and low in my local area south wales to get peeler crab , Facebook as well , no one seems to have any anywhere just hardback if lucky , some soft jellies so I ended up buying frozen English peeler seven quid for four yikes
Now to go up the local estuaries and see what’s about
🍕 Back from a mini vacation where I took vacuumed sealed pizza with me , so I could get my fix , as borat would say Great success
The flour is uk specific but if you get a chance try to replicate , but with your wholemeal flours :) I’m trying to be more health conscious now as I’m 45 years old and I honestly smash pizza :)
I have a pizza tattoo lol (needs recolour after 15 years)
So made another 80/20 dough 66% hydration
500g flour (400 whole/100 00
330g water
3G yeast
2 tbs hot honey (optional)
1 tbs extra virgin olive oil (optional)
15 g salt
Mix flour yeast oil water hot honey and let it hydrate / Auto lyse 20mins
Then kitchen aid 8 mins
Then add salt kitchen aid 2 mins
Rest 1 hour
Ball up rest again 4/5/6 hours max as then cook , the yeast will blow the dough out
I made another batch of recipe above but 70 % hydration so 350g water , only 1 g of yeast and bulk proofing 12 hours then ball up and 72 hours in fridge , I’ll start cooking them after day 3 of fermentation, and see if they are good on day 5 and 6
It’s the dough in the bowl in the pics :)
Flour types I bought in Tescos uk store
Pizzas are
Tuna , feta , caramelised onion , hot honey , fresh mozzarella , ricotta , grated mozz ground pepper Tomato basil X 2
Then I did my take on frank pinello white pizza ,
Caramelised onion , roasted garlic , chased that with ricotta mozzarella , feta , more white onion , hot honey mozzarella fresh and grated , (in the past I added the sesame seed to the crust but I didn’t like ) no
Came out to chesil today , it’s a nice day but zero fish so far , hi tide is 9:15 pm , spoke to a few guys and they said a big fat zero from them ! Slamming out baits every 20/30 mins
Mavic mini 4 drone
Zoom in , it’s a beautiful city
Millennium stadium in back drop etc
Feta tuna onion mozzarella tomato basil sauce
500 g caputo pizzeria
3 or 4 g of yeast
310g water
2 Tbs extra virgin olive oil
2 tbs hot honey
14 grams sea salt
Mix flour water yeast oil honey , let sit 20 mins hydrate (autolyse) then 8 mins dough hook kitchenaid then add dry salt mix another 2 mins
Bulk proof 1 hour
Split in to 3 x 280 g balls let sit room temp , for up to 4/5 hours
You can ball n fridge after first hour bulk proof but must use next day 24 hours max as so much yeast goes wild :) very nice sour taste next day
Julian sisofo recipie but I dropped the hydration to 62 %
Feta tuna onion mozzarella tomato basil sauce
500 g caputo pizzeria
3 or 4 g of yeast
310g water
2 Tbs extra virgin olive oil
2 tbs hot honey
14 grams sea salt
Mix flour water yeast oil honey , let sit 20 mins hydrate (autolyse) then 8 mins dough hook kitchenaid then add dry salt mix another 2 mins
Bulk proof 1 hour
Split in to 3 x 280 g balls let sit room temp , for up to 4/5 hours
You can ball n fridge after first hour bulk proof but must use next day 24 hours max as so much yeast goes wild :) very nice sour taste next day
Julian sisofo recipie but I dropped the hydration to 62 %
I only realised the doorway as a pigeon flew at the window
I have owned this lil oven just under 2 months and it’s been hammered easily 100 pizzas in that time and it has not skipped a beat
Lemon pepper chicken , onion and pesto basil base , and a margarita
Unold Luigi oven , 80 / 20 wholemeal / 00 flour 4 hour dough !
Wetherspoons is a uk pub chain just in case you wanted to know
🍕 I have been on vacation for the last week and I have been away from my pizza oven and pizza in general I have been coming here to get my fix on the daily :) hope you all have a good day (had to post pic for the thread)
I have Had nice interactions with other pizza family members :) 🍕
Robins x 3
Song thrush x 2
Eurasian black bird x 1
Song thrush x 1
Common chaffinch x 1
Canon r5 , 70-200 2.8 is ii