We made another two pizzas this week - a Salmon Pizza and a Lamb Pizza and they were both very tasty but not without their challenges! The Salmon Pizza was undoubtedly the nicest fish pizza I've made so far. Another white pizza, I spread some light soft cheese onto the base, added mozzarella, salmon pieces, a sprinkle of sweet chilli sauce and finished off with a garnish of rocket leaves (arugula).
This cooked quite fast (compared to the troublesome Lamb pizza cook!). I was disappointed with the pizza base though. The temperature on the stone was 420c in the middle and that just wasn't enough. I should have waited a bit more for it to rise to 440c.
The dough recipe I used:
- 500g Blue Caputo Dough 00 Flour
- 300g water
- 9g dissolved salt
- 0.2g dissolved dried yeast
I used a Panasonic bread maker with the Pizza Dough option that runs for 45 minutes. I'm not sure I've mentioned this before - I use 150g of the water to dissolve the salt and the other 150g to dissolve the yeast. I keep them separate, then mix them quickly into the flour with a spoon and finally place the ingredients into the bread-maker. The dough goes straight into the proofing bowl for a 24 hour room temperature proof. I ball up the dough and cook it straightaway. In the video I explain why I do a 24 hour room proof. There are 2 main reasons: One, it comes out great - taste and texture and Two, it's handy for the unpredictable Winter weather.
MINCED LAMB PIZZA
Wow, I messed this cook up big time! I mean - once I got outside to the pizza oven I managed to create a mess but one that I was able to extricate myself from thankfully! It started off with the log suddenly losing its flame as soon as I had placed the pizza into the oven. That meant I had to add kindling to boost a flame otherwise the pizza top would have remained under-cooked. But because the stone was very hot I had to remove the pizza from the oven whilst I put the kindling in to prevent the pizza base from burning.
Once the kindling had taken, it went back into the oven. The stone remained hot which meant I had to lift the pizza off the stone for most of the cook. Should I blame the windy day for the log burning out too fast and the stone getting too hot too fast? No. I messed up but at least I knew how to save it. 6 months ago I wouldn't have done that. I would've just carried on with an uncooked top and a totally singed base!
And the thing is - this cook was really fun. This is the type of challenge that inspired me to share my pizza cooking on video - to show the good and the bad and learn from them. No matter what - it is the oven that controls me - the fire is the boss and it will put me in my place when I least expect it. And that's a good thing - it will ensure I never get too confident around flames and fire - you can't play with fire!
INSTAGRAM STORIES AND IMPROVING MY GALLERY!
I've been using Instagram for about 2 years where I've been adding a photo of each pizza I've made to create a pizza gallery. But there was something missing - it looked soulless to me. So last week I set out to re-vamp it. I've learnt to add Instagram stories and I'm uploading stills from the pizza videos to the gallery:
Hopefully this will give the gallery that extra bit of personality. There's also an "Updates" button which highlights when I've updated this Blog for example and when I upload a Video.
Please check the gallery out on Instagram and I really do hope you like the changes! Thank you .
See you next week!