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Slow progress for a pair of rookies but block work is going up

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2 more courses of blocks and then the concrete slab goes on



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Profitec 700 | Compak E8

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Slow progress for a pair of rookies but block work is going up

21ed3be4cc974674ce03aee4a59220fc.jpg

2 more courses of blocks and then the concrete slab goes on



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Nice work.

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Concrete slab was poured this weekend

Got next week off to get the oven on and the rest of it built :)

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Profitec 700 | Compak E8

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Another day of pizza oven work.

Can’t wait until this is done and I can fire it up

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Profitec 700 | Compak E8

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On 19/10/2019 at 18:34, Soinduser said:

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@Soinduser do I spy small rounds of pepperoni on that pizza? If so where do you buy it? I love pepperoni pizza but have never found the small slices I'm after.

Cheers.

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59 minutes ago, aaroncornish said:

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Pizzas from this week


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@aaroncornish what cheese do you use? I've tried various types but yet to hit on the right one, at least for me, and yours looks just right.

ETA: Your pizzas look good. The crust looks to be nice and puffy, crispy outside and soft inside.

Thanks.

Edited by DDoe

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@aaroncornish what cheese do you use? I've tried various types but yet to hit on the right one, at least for me, and yours looks just right.
ETA: Your pizzas look good. The crust looks to be nice and puffy, crispy outside and soft inside.
Thanks.

Hey!

I use fior di latte cheese from Italian wholesaler

It comes in 2kg trays

You want a dry mozzarella as opposed to the ones that come in watery bags :)

Got a new dough mixer which has helped no end


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How long do you proof for? I have tried a 72 hr proof but dough becomes quite hard to manage after this. Seems to look all elasticity and becomes very wet. I use 00 with 65% hydration.

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How long do you proof for? I have tried a 72 hr proof but dough becomes quite hard to manage after this. Seems to look all elasticity and becomes very wet. I use 00 with 65% hydration.

That was a 24 hour room temperature proof and then a day in the fridge

How much yeast are you using?

That batch was 2.2kg if dough and I only used 1.3g of yeast

Dough that goes wet is a sign of over proofing usually. As it over proves, the dough can no longer hold on to the water


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Yeah I think it is over proofing. Maybe knock back the yeast more or fire it in fridge quicker. I leave out for 12h before the fridge.

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Final blocks on the oven build today.

Will fill in the holes and put the roof on next weekend


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23 hours ago, aaroncornish said:


Hey!

I use fior di latte cheese from Italian wholesaler

It comes in 2kg trays

You want a dry mozzarella as opposed to the ones that come in watery bags :)

Got a new dough mixer which has helped no end


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Hi @aaroncornish. Don't think I need 2kg at a time, you must eat much more pizza than we do ?.

I think this may fit the bill and I can buy it locally

https://www.waitrose.com/ecom/products/galbani-cucina-italian-mozzarella-cheese/041221-20390-20391

Do you use  the cheese sliced, grated or cubed please?

Thank you.

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On 26/10/2019 at 21:48, aaroncornish said:


Got a new dough mixer which has helped no end
 

Which mixer did you get? I love making pizzas but I'm finding the actual mixing is becoming a chore... and I love a gadget ;)

Edited by Olliehulla

Rocket Giotto Evo 2, Zenith 65e

 

I know what the problem is now.... it's me !

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21 hours ago, Olliehulla said:

Which mixer did you get? I love making pizzas but I'm finding the actual mixing is becoming a chore... and I love a gadget ;)

Hey! 

I got a Famag IM5 dough mixer. https://www.agrieuro.co.uk/famag-grilletta-im-5-dough-mixer-single-phase-electric-motor-5-kg-p-1501.html

Does max of 5kg of dough. My wrists are a bit knackered, so found I was struggling to mix dough properly

 


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Ooof !! That's a brute, nice one! I only do 1kg flour batches at a time so I've just gone for the Sage Bakery Boss. 1200w motor which can apparently manage that qty of dough, and is topping the ratings for domestic stand mixers at the moment. Remains to be seen but will report back when I've had a chance to stretch it's legs.

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Rocket Giotto Evo 2, Zenith 65e

 

I know what the problem is now.... it's me !

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Fired up the oven after insulating this weekend

It got up to about 450c. The fire went out at 8pm last night. This morning the oven was still at 255c, tonight it was at 150c.

A beast to tame :)

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awww that's amazing!

 

please excuse my ignorance, to date I didn't get whether you were using a kit or parts of one...?

 

 

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On 04/11/2019 at 22:12, Hasi said:

awww that's amazing!

 

please excuse my ignorance, to date I didn't get whether you were using a kit or parts of one...?

 

 

Hey Hasi

The oven itself is a modular oven from Stone Bake Oven Company - a Primo 60 https://www.thestonebakeovencompany.co.uk/shop/wood-pizza-ovens/primo-60-go/

The brick stand and enclosure was built by us :)

 

 

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