Yes, I can now say with absolute confidence that:
1. Resting dough overnight improves it. It’s easier to handle and stretch, it cooks better (more even, less burns). That’s why it seems that just about any Pizzaola with his salt preps dough the night before.
2. Semolina flour added at about 7% of the flour weight adds a delightful chewiness to the dough.
Dough well people.
Super article from New York Times via @gredge .
Also be sure to check out the additional photos.
Mind racing, so many possibilities opened up by this fantastic piece of intelligence.
As I’ve said before, the perfect home made pizza requires a perfect-storm-esque alignment of variables…of Titanic proportions. Sorry, carried away by the metaphor. I must say that I tend to use my dough straight away - which in reality means it works for about an hour. Could this be a new clue, jealously guarded by generations of Pizzaola? I’ll be certain to test this over the weekend and report back. @gredge can you do the same?
Another experiment? Look out for Robin da Hood at http://robindahood.com.au
Nice piece this, featuring the Veraci portable pizza trailer I’ve discussed before. Owner Marshall Jett explains what’s going on inside the oven - confirming my 3 types of heat theory.
And the pizzas? Looking totally awesome guys - I wonder what they cost?
So the Sydney morning Herald have spoken… I like.
Might invite the journo around for a homer, sometime soon.
Pizza’s from the portable oven may not be QUITE as good, but let me tell you… it’s damn close!
Sorry, another not quite so relevant post, but hey, being a techie media guy in my day job I couldn’t resist this clever use of the much loved pizza to drive interest in, why yes of course how obvious? Nano-motor technology. Note the pizza toss technique. Most impressive. At the moment, I still use a rolling pin, at least to get the damn thing started anyway.
Not strictly your portable wood-fired oven this one, but it’s a winner in so many other ways!
Love your work guys. Check out the article on this amazing contraption here.
I noticed that there’s a new episode of Better Homes and Gardens (Ep 32) which features Jason doing the business again - this time with an even easier approach. Looks like a kitset - retailing at AU$900. The whole approach looked pretty no-fuss and quick, but then with other materials: Hebel and adhesive etc etc I bet you’re talking $1,200+ Will keep and eye open on whether more details appear. The original show was definitely inspiration for my oven…
Trying a butterfly lamb roast in the oven tonight.
(Revised post on 21/12/11)
Just like the perfect storm, perfect home-made pizza requires just the right set of variables to align. I haven’t got there yet - but one day I will… maybe the answer’s simple: a trip to Italy is needed.
Anyway, I’ve been playing with a list and plan to refine this over the next few weeks.
Read the rest of this entry »
My mate Mike from Perth has made the ultimate portable pizza oven. This one on a steel frame - that much even I can tell… I’m waiting for the full story.
Kitset or from scratch build? Who made the frame? How much did it cost? How does it cook? How long does it take to get to temp? What’s your favourite recipe? - Watch this space - Michael under duress to spill all! I feel Mark II is coming soon from me. Anyone else seen any portable pizza ovens out there?
Fascinating multi-faceted video from Aussie manufacturers DoughPro - would have any wannabee pizza restauranteur salivating…and really worth a watch for us mere amachewers.
There are some really interesting bits, and totally cringemaking stuff - sorry guys I’m a complete thin crust fan - this family pan pizza with a kilo of cheese doesn’t work for me.
Thanks for the video though.
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