This week I didn't feel great with a bad cold and instead of going out and braving the winter weather, I decided to stay inside, keep warm and finish off the YouTube channel trailer I'd been working on. Last year I dropped my hard-drive and lost all footage from 2017 and early 2018 but I still had loads more available from my iPhone to use. So here it is, the new trailer - I wanted it to give an overview of the channel in 2 minutes. I hope you like it. If you do please give it a thumbs up!!
Once I was back on my feet I started to prepare to make a pizza with the Blue Caputo dough with the following process and ingredients:
- 500g blue Caputo flour
- 310g water
- 0.5 dried dissolved yeast
- 10g dissolved table salt
- 45 min pizza dough option in bread machine
- 24 hour warm room proof
- 3 day cold proof
- 4 hour back to room temperature
As seen in the video above, I made a Red Pepper and Prosciutto Pizza. It was really delicious and I did fry the red pepper beforehand. Such a simple and tasty pizza combination. The dough tasted great and had a good consistency. This was also the moment of truth - where I taste tested the cooked dough with the recipe outlined above. I wanted to taste the dough and feel the stretch difference between the 24 hour warm room proof dough I made last week and this dough that had an additional 3 day cold proof. Honestly, I was expecting the difference to be more significant.
The stretch wasn't better, in fact I had more holes in the cold-proofed dough. The taste was slightly better with the cold-proofed dough but nothing much and so if you are in a rush (like me all the time!) then a 24 hour warm room proof is just fine. I'll keep experimenting with this recipe for consistency and report back if I experience any issues with it.
THE PIZZA DOOR!!
A big thing for me this week was that I actually used the pizza door on the pizza oven! I'd received many comments from viewers asking me to cook with the door on (I know they were frustrated with the fact that I kept cooking with the door off!) and so I capitulated and used the pizza door! The only reason why I love cooking with the door off is so that I can see the flames and the pizza cook. It's just more fun for me that way. Anyhow, I totally understand why the oven has a door as it improves the cooking process and reduces the time it takes to cook a pizza from 3-4 minutes with the door off to about 1 - 2 minutes with the door on! I will use the pizza door more often now I promise!
AND ONE MORE THING.......I've decided to build a cob clay pizza oven when the weather gets warmer!
I've done a load of research and I think this is something we can do . I mean what could possibly go wrong?! So that's going to start in the Spring. We will need to build a base with stones and concrete - that's going to be the toughest part I think. Anyhow, we've got lots of planning to do as we want to make sure it'll last a good few years. I'll provide more updates on the delivery of this project - especially sharing plans for the base and location of the oven.
See you next week!