Pizza

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{4 g} 1

{6 g} 4/3

700 g

Mozarella Cheese

300 g / 1

Ball fresh cheese,thinly sliced

1

oven dried tomatoes, below cheese prevents burning

pepperoni

ham

green pepper, cut into rings

fresh pineapple

basil

chicken

bacon

chinese eggplant, roasted (1/2 small / 8" pizza)

zucchinni, roasted 1/2 small/pizza

fresh mozzarella

mushroom

Pizza Cooking Times

@ 500F/260C, Well Done 11-12m

@ 550F/287C with steel plate

3 minute reheat interval between pizza really helps!

Pizza Preferences

  • Sauce ~100ml pizza.

  • Cheese ~100g-200g pizza.

Corwin

250g

8"

  • xtra cheese

  • hawaiian

  • cheese over toppings

  • mushroom

Likes barely done pizza, 7 min as soon as oven comes to temp

Julian

255g

8" thick

Cheese + pineapple pizza, not too much sauce

Christine

285g

8"/.20

  • generous sauce

  • scant cheese

  • 1/2 hawaiian

    • ham

    • pineappe

  • 1/2 deluxe

    • green pepper (rings)

    • mushroom

    • pepperoni

    • chicken

Christine

2x 140g

8"/.10

  • Margherita, Basil,sauce,fresh cheese

  • 1/2 Margherita, 1/2 peperonni mushroom

Bake 7 min

Arthur

350g

10"/.16

  • curry powder with sauce

  • xtra cheese

  • almost any toppings, salty meat preferred

Bake 9 min

Ken

340g

8"/.24

pepperoni, mushroom Bake 9 min

Emma

140g

8"/.1 (?.08)

Double Cheese, Pineapple, pepperoni, green pepper

Arianna

2x 140g

8"/.1

Basil first to prevent burning, Plenty of sauce, fresh cheese Placed in center so it doesn’t leak. Cook 7 1/2m.

Second pizza 1/2 Margherita, 1/2 pepperoni, ground rosemary on pepperoni side

Mom

200g

8"/.14

Vegetarian - pineapple, tomato eats 1/2 rest are leftovers.

Marion

175g

8"/.12

Mushroom pepperoni gorgonzola extra cheese

Chris

2* 340g

8"/.24

Margheritas & Meat lovers, NOT well done 7 1/2 min.

Lyndal

200g

8" std

Bacon and cheese

Pizza Thickness Chart

Diameter (inches)

0.08

0.10 NY Style

0.12

0.14 Avg

0.16

0.18

0.2 Thick

0.22 Bread

0.24

0.26 Foccacia

4"

30

35

45

50

55

65

70

80

85

95

5"

45

55

65

80

90

100

110

120

135

145

6"

65

80

95

110

130

145

160

175

190

210

7"

85

110

130

155

175

195

220

240

260

285

8"

115

140

170

200

230

255

285

315

340

370

9"

145

180

215

250

290

325

360

395

435

470

10"

180

225

265

310

355

400

445

490

535

580

11"

215

270

325

375

430

485

540

595

645

700

12"

255

320

385

450

515

575

640

705

770

835

13"

300

375

450

525

600

675

750

830

905

980

14"

350

435

525

610

700

785

875

960

1045

1135
Note

2015-07-27

Day of dough better, think 48hr dough made previously was over proofed, thaw for only 1 hour.

Christine and Arianna both liked the Quick Pizza Sauce on the margheritas.
Note

2015-10-25

Left over dough can be used to make boule or loaf.

Let bread proof properly and bake on steel at 375F/190C for 25-30 minutes after slashing.
Note

2015-10-28

Fresh cheese is not salty at all, make sure its salted! Or make sure sauce is well salted.
Note

2016-07-13

Ken likes Margheritas with Pizza Sauce, rather than quick pizza sauce. Christine liked it too.

Julian liked sauce and cheese bread sticks. (3) let formed sticks rise for at least 30 minutes before hoping, baking for 6 minutes. Anymore and cheese browns excessively.
Note

2017-06-09

Cast iron griddle pizza.

Heat oven to 500F/260C. Heat griddle over medium+ heat. (6).

After temp reached, change to broil.

Oil dough, place dough oil side down, sauce then cheese and toppings. Broil for 4-5 minutes.
Note

2017-07-18

Pizza sauce from 1 can 800ml tomatoes, is good for double recipe of dough.
Note

2017-10-12

Premake all pizzas and let them sit out, bake as required.
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