u/skah9

Baked in my Oonj Koda 16. This is a 63% hydration direct dough 2 day cold ferment. Aubergines for the baba ghanoush in the Ooni during the preheat. Ratios included.

- Garlic and parsley prawns

- Piquillo peppers

- Red onion

- Harissa paste in the tomato sauce

A few things that I think made this turn out well:

- With a hot kitchen, using fridge cold water during kneading until the dough temp measured 23c

- Two rounds of stretch and folds once kneaded to build even more gluten

- Kicking off the bulk ferment at RT until I noticed a bit of rise, then putting it in the fridge

- Balling 5 hours before baking, and leaving them to proof at RT. Made for lovely, workable dough that stretched easily without losing any air

Getting to the point where I know what'll get me consistently great dough regardless of timings and ambient temperature has taken a while but it feels good to be here!

This is 63% hydration with an overnight poolish - PizzApp ratios included. Dallagiovanna la napoletana 00 flour. I think I've finally nailed the process to get consistently good dough. Next step - figure out how to do pop-ups maybe??

30x 195g balls. 16 za'atar and grated halloumi pizzas for my niece's first birthday picnic. Planned for 30 but ran out of time! I refrigerated the leftover doughballs, which became za'atar and red onion pizzas a couple of days later. Unsurprisingly, the longer ferment led to lighter, airier and more flavoursome pizzas.

Gave away 6 or so to my neighbours, who probably know me as the weirdo that keeps trying to offload spare pizza.

12h poolish, first batch 16h cold ferment, second batch 54h cold ferment.