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  #21  
Old 06-05-2014, 09:39 PM
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Default Re: 100cm Oven Perth, Western Australia

Did a small pizza last night as an entre for a tester.

Took approx. 3mins, tasted damn fine too!

Only downside was I probably didn't get the dough even enough, a touch too thick in the middle.

Hopefully the start of many years of pizza making.



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  #22  
Old 06-06-2014, 01:23 AM
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Default Re: 100cm Oven Perth, Western Australia

Beautiful!
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  #23  
Old 06-06-2014, 03:03 AM
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Cool Re: 100cm Oven Perth, Western Australia

G'day
Sorry to break this to you. But after 4 odd years of pizza baking ... Its a simple as this ... Never trust a round pizza...it just doesn't exist
Regards dave
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  #24  
Old 06-09-2014, 10:15 PM
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Default Re: 100cm Oven Perth, Western Australia

Did a far better effort last night. Oven was far hotter, base was thinner, 60 seconds max and it was delicious!



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  #25  
Old 06-10-2014, 02:10 AM
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Wink Re: 100cm Oven Perth, Western Australia

G'day
That is one fine looking pizza. Isn't it great to eat a pizza that the base tastes so good the topping then becomes an added bonus.
The down side is that thing getting to the nearly round stage
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  #26  
Old 06-10-2014, 04:19 AM
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Default Re: 100cm Oven Perth, Western Australia

Quote:
Originally Posted by MarkB View Post
Did a far better effort last night. Oven was far hotter, base was thinner, 60 seconds max and it was delicious!

Mark, that's a fine looking pizza!

For anyone having trouble making your pizza round, make sure your starting with a round dough before stretching . I have found that letting the dough slow rise in the refrigerator a couple of days in a 2qt/2L plastic container will help the flavor and texture of the dough and you start with a perfectly round dough to stretch. Either way you do it, just make sure once your done with kneading, that you ball your dough at the weight you want. Starting round, lets you finish round much easier.
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  #27  
Old 06-10-2014, 04:48 AM
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Default Re: 100cm Oven Perth, Western Australia

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Originally Posted by hodgey1 View Post
Mark, that's a fine looking pizza!

Starting round, lets you finish round much easier.
I reckon you are right. I let my pizza dough develop the second rise in the refrigerator for a few days (at least) and I use containers with sloping sides but square at the bottom. It is really difficult to get them back to round.

Sorta square pizza still tastes great though.
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  #28  
Old 06-10-2014, 09:57 PM
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Default Re: 100cm Oven Perth, Western Australia

Will try the more round approach on Friday night, having a couple of people around to test some ingredients.
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