Built in Pizza Oven at Home - Page 2

Dallmayr · #21 24.09.2020, 15:34

	Quote:	naza
	different but similar question... does anyone have recommendations for a fire pit? we're looking at something similar to this https://www.eldur-gardenfire.ch/

We have one of these: https://www.grillland.ch/index.php/e...grill-ring-900

And they are great - I have the arm extension for the hanging grill and fondue, which I also use for my Potjie pot - it is expensive but I absolutely love it and can highly recommend

Spinal · #22 24.09.2020, 15:48

	Quote:	gaburko
	The eternal debate is settled at our place: I tend to bake my breads with sourdough and my pizzas with yeast. The reason is simple: the LAB in sourdough denatures the proteins and I end up with a less stretchable dough than I could and since I manually shape my pizzas, this is key. I'm experimenting with different Caputo's and I tend to prefer using the Nuvola. Where do you get your flour? Getting a 25kg bag vs my 1kg all of a sudden sounds like a better investment

I use the caputo "blue" (actually known as pizzeria - but it's a blue bag).

https://www.mulinocaputo.it/farine/l...onale/pizzeria

I get it from Italy (being Italian helps - I visit family fairly regularly. Metro in Turin stocks it)