SALMON PIZZA AND LAMB PIZZA. AND I’VE MADE SOME INSTAGRAM CHANGES!

SALMON PIZZA

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

Process:

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:  

https://www.instagram.com/got2eatpizza/

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!

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