I think his preference was for woodfired if feasible but he thought the actual taste difference between woodfiring and not was only 2-3% of the whole flavour so not worth losing sleep over.
2 Likes
Ok Iām back to wanting to stab him with a spoon
A not unreasonable position to take. However, he was in an open sided marquee with a gale force wind blowing through it, using an unfamiliar (to him) small Ā£150 electric pizza oven, a crowd of pizza nerds watching every move and him having to involve 2 novices in the production. He did pretty well & it was tasty. Leopardy underneath too but I think he ended up with time pressure. Better men, like us, wouldāve flung the dough at the audience, sworn a lot & flounced off. Heās still got much to learn about the appropriate response in a crisis situation.
7 Likes
Spoon attack paused but a keen eye is being kept on this one
2 Likes
Apologies itās taken me a while to get the spooning references. Long weekend!
1 Like
Next yearās Lopwell look. Iāll get on to @Wayward
5 Likes
I can get leoparding on my gas fired Gozney so I donāt think wood fired is the only way to achieve this.
Have to agree, would never get past double blind taste testing in my experience.
1 Like
I was musing about the timings of the method above and how/when youād do it so that having dough ready to go by 7pm of an evening was possible. (Allowing for a couple of hours before that to take it out of the fridge and return it to room temperature).
Means starting the mix at midnight the day before & getting up at 5. A bakerās lifeš§
Yes a rolling flame is required. I do disagree on the flavour thing however. Iām unconvinced by pellets offering flavour / much in the way of aromatics but a proper wood fired pizza has more flavour IMHO
I struggle with this having a significant influence on pizzas in particular because -
-
Pizza ovens are not smoky environments where the aroma would transfer - they have a very good draft to allow for the high temperatures required. My take is that it is the high temperatures and the charring that brings the flavour, not the smoke from the wood.
-
Typically a pizza will be in the oven for 60-90 seconds anyway and so surely not long enough to absorb any flavour from the wood being burned?
3 Likes
I guess itās a soft sticky dough, tar / ash on the bricks may have a bearing here. In terms of wood benefits other than flavour there is an argument for heat distribution according to this
The temperatures he suggests seem to go completely against the grain? 330 deg C for 2 mins, 210 deg C on the brick surface?
ālocal pizzaiolosā 
Just tried some of this. Initial impressions are that you do get a good stretch at 60% hydration.
3 Likes
Where do they sell that?
Bookers had it in (friend of MrsKettle runs a pizza shop in Kings Lynn and we are cardholders as ādevelopment chefsāā¦)
1 Like
ā¦!
2 Likes
Evening pizza last night as the sun went down. 6 identical 10 inchers like this one -
Ran out of Caputo blue so used that Tesco finest 00 flour above and the results were very good.
8 Likes
Fuck pineapple!