Courier cost for 10 Kg is £6.80 so £3.40 each.
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Italian job
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Probably security bringing the raffle prize
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Yes there is some left over. Easiest maybe by courier as I don’t know who’d be going that way from round here in the short term.
Did any flour go back with the Porsche mafia?
no it all got given to Ritchie , one for jim , pete and edd
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No, Pete was complaining yesterday on the way back that he forgot…
Guy whilst we are all talking flour please can you point us towards the special dough recipe that was put up recently?
thanks
500ml Acqua Panna (still Pellegrino) I used Buxton
5g fresh yeast
10 g ex v olive oil, yes g not ml
900g flour, separated into 600g and 300g
27g sea salt,
get a large bowl and pour in the water, water should be room temp.
Add the salt and stir until dissolved.
Add the olive oil and stir.
Add the yeast and dissolve, squish with fingers while adding, helps it dissolve quicker.
slowly add the 600g of flour (keep the 300g back)
mix in the bowl until it’s forming a dough, it will be wet and sticky at this point but all ingredients should be well combined.
Tip the dough onto your work surface and start adding the remaining 300g of flour, mix this flour in by kneading the dough and adding the flour as you go,
continue kneading for 15/20 mins until a lovely smooth dough is formed and all the sticky dough has gone from your hands and worksurface.
form the dough into a nice dome and cover with a well damped cloth or tea towel, tuck it slightly under the dough and make sure there is no air pockets between the cloth and dough then leave it to rest for an hour.
Remove the cloth gently, peeling it back from the dough slowly then pull the dough from the round into a sausage shape, from this sausage you are aiming to make 6 dough balls, I cut my sausage into six but the chef at the restaurant shaped each dough ball off the end as he went along. Make nice smooth dough balls, try not to do what I did when there and tuck your dough under, leaving a smooth top but like a cats arse underneath rather smooth the dough over and twist and pinch to create an almost completely smooth ball. (hope that bit makes sense)
Place the balls evenly on a tray leaving a good 3cm space between balls, flatten slightly, just slightly and lightly sprinkle with a little flour, cover completely with cling film and leave for a minimum of 5 hours to rest.
When you are ready to make pizza uncover gently, he kept telling me gently, gently, and take off the tray, use a slice or dough blade to gently lift the dough ball from the tray don’t grab it by hand, you want to retain the nice ball shape. Place on a well floured work surface push down in the middle and off you go. use one hand to hold the centre and stretch out with the other. If like Guy and myself you have tried doing this with a Jamie Twoliver or bread dough recipe and struggled cause its like elastic this dough will be a revelation.
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Did I order some?? Fuck,… am I getting forgetful…
@murrayjohnson you will be pleased to know that Patient Zero has successfully propagated the cold from Devon to Notts.
Your staff will love it 
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I’m sorry about that. It had me knocked out for much of the weekend.
thanks
Thanks for sharing that John 
I’d like to make a batch and then freeze dough in small bags, each enough to make 1-2 10" pizzas (160g as @edd9000 said at least ten times on Sat afternoon 
). When is the best point to measure it out and freeze it, once its proved under the cling film?
I follow the ooni recipe on website. So it’s weighed and divided after proving an hour.
I think that’s the best point to freeze it too.
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Have you bought the ooni infrared thermometer yet? 
No, but I already had a generic one 
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And Peterborough. 
Guy, if you are stuck with any ill take some.
Just shout if you need rid of any bags.
Thanks
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