Sheesh

orange peel x mayo atm

think I finally nailed my pizza, s***'s flawless when I cook it on the bbq, finished it off in the broiler to make the cheese golden brown

had some fries on the side to simulate a delivery pizza

only problem with making your own pizza at home is the amount of time it takes and the amount of mess it makes, but other than that yeh s***'s great

what baker's ratio did you use?

Detroit style is cleaner by far since everything is in a pan

My recipe has 10% more water
100% lidl all purpose Flour 160g
80% Hydration 128g
.5% IDY .9g
1.2% Sugar 2g
2% Salt 3.2g

Original found here
pizzamaking.com/forum/index.php?topic=42012.0

boiled salmon with rice brown veggies

Mmmm 😋

Boiling salmon

BORING

Oh it's Hero

You in war my guy

WITH some spices lol dont blame me if i eat healthy

Dont blame me if i eat like s*** lol

idy = instant yeast?
i figured the og recipes using king arthur bread flour, but what is lidl.....

im assuming this is for the rise
"For this bake I did CF for 12 hours then RTF for 8 hours. Same formula works with 8 hour RTF."
but what is cf vs rtf.......

update i googled it and found it in the forum lol
"Room Temperature fermented and Cold Fermented"

pizzamaking.com/forum/index.php?topic=51415.0

v cool

i dont wanna b rude but i dont think ive ever heard anyone just straight up boil some salmon

baked salmon, braised scallions, potato galette thing

made 2 yottam ottolenghi recipes.... eggplant + spinach pancakes

Yup, you was right in the hunch on idy.

The longer you ferment at fridge temp the more flavor your crust will build.

To get a 5 day cold fermentation you need less yeast.

I think .5% yeast will get you 3 days max before it's over proofed.

Lidl is a store brand, basically any all purpose flour will work. I've always also used All Trumps Bleached and bromated which is a high protein flour food in commercial pizzerias.

It's easy to make, just get some lloyd pans 8x10 or use the pans mentioned in the original recipe

The hardest part would be kneading the dough, you need to use a dough scraper and fold the dough into itself. Using your hands will be disaster.

Come to the pizza making forum to learn more if you wish.

I could tell you everything but it would be an absolute massive guide and wall of text

very cool...
ive done cold ferments for pizza
and room temp ferments for focaccia

but never both
sounds yum

i think ill try copping those pans tbh i dont think any of my deep pans are good for high ass temps