David de Groot πPizza tonight!
Letras y Teclas y Tapas@dadegroot oh man , have mercy xDD stop that xDDD
@jotace I've put the last one (not pictured) in lunchboxes for tomorrow's lunch, so I've stopped now ;-)
@dadegroot hahah! I promise I'll strike back
White Smoke BBQ 
@dadegroot Looks wonderful! Keep up the great cooking!!!
Mia Peterson@dadegroot Looks really delicious!
Dan ΔermΓ‘k@dadegroot Looks great! What flour did you use and what's the dough's hydration level?
@Defolos normal βplainβ flour and about 65%
This was a quick dough, as it is midweek, not the usual 24hr ferment.
@dadegroot A bit OT, but what makes a great pizza for you? The toppings, the dough, the combination, the baking method or something else?
I'm asking because your pizza looks awesome, despite being "just" a quick dough (not meant to be derogatory at all)
@Defolos It's the whole deal. I love a good neopolitan style pizza (only possible in an oven that reaches 400ΒΊC), and the fresh, but limited toppings really work well with that style. The dough makes a difference, but you can still get excellent results from a "quick" dough.
I do also enjoy the typical "australian" home cooked pizza (done at lower temp, thicker base, many many more toppings).
Maggie Brown@dadegroot do you deliver? π
@MaggieBrown possibly on an extremely local basis ;-)
@dadegroot so basically I will have to move π
dunkle@dadegroot looks amazing. Makes me want to order late night pizza! Those pizza ovens are ace!
@dafunk They are indeed - so much faster than firing up the brick oven I built out in the back yard (that takes 3-4 hours to get to temperature, as opposed to 20 mins for the Ooni).
@dadegroot I've cooked pizza in my big green egg. Came out great, took a while to heat up and smashed through the fuel, totally worth doing for a group, but with yours any night would do π
I still haven't nailed the technique with the pizza peel so I just cheat with baking paper under each pizza. I'll get there one day...
@dafunk The secret of the peel is semolina. A reasonable sprinkling, and don't take too long dressing the pizza while it is on the peel as it'll stick. Once it's in the oven, give it 20 secs or so before turning it so the base has time to set a bit before you try to get the peel under it.
rag. Gustavino BevilacquaWhat a lovely thermometer π π π
I've the feeling you don't use it just for pizza π
@GustavinoBevilacqua mostly pizza :-)
FiXato@dadegroot
toasty!
toasty!