Thanks! Much appreciated. I don’t post a lot of content on KZfaq due to time constraints etc…..but will drop and upload every few months! More stuff on Instagram (as it’s quicker for me to do!). 👍🏻

Still no mixer for me, all by hand - how much did it change the game for you?

Boom! Just so busy mate - lots of pics and clips on Insta….but YT is still a bit of a challenge. 😂 But….I did at least get notified of this comment (but not your second one! 😂🤦‍♂️)

@@tim0r0h - re the mixer. Unfortunately, I have to say it’s seriously good. The cost is obviously a big commitment but I’ve been able to get such good gluten structure / strength in the dough and go to higher hydrations (70%+). I was struggling to get there by hand (or the KA mixer). It can be done…but it’s a lot of work. I’m having to learn how it impacts the final pizza tho. I cooked some 65% hydration Nuvola in the home oven and the crust really blew up - because the gluten strength traps more air. Need to tweak here and there. 👍🏻

I was scared you were going to say this haha. Oh well - will put that on the long term dream list@@onepizzaboy3369

Yes, removing any moisture and heating it so it’s less likely to stick to the underside of the pizza. Probably not necessary most of the time…..but it’s a habit now! 😂👍🏻

Hi and thanks. Outside? It’s leathered granite worktops. Slightly textured feel to it. 👍🏻

Sure. This was a 100% BIGA dough. I made enough for 4 x 290gram dough balls. 1. Make the BIGA (690g flour + 311g water + 2g IDY) 2. Leave the BIGA covered at room temp for 16-18 hours. 3. Put BIGA into mixer and add 90% of the final water (Final Water: 173grams) and 21grams of Salt (being 3% of the flour). 4. Slowly add the remaining water once the dough has come together. 5. Once the dough is mixed and ready (about 12-15mins and mixed to 21c temp in a spiral mixer). Remove the dough and let it rest for 30mins. 6. Perform a set of folds and rest for a further 30mins. 7. Divide into balls and put in the fridge for 48-72 hours. 8. Remove from the fridge 2-4hours before baking (depending on ambient temp).

Doode thx and I just realized u had posted a video about this. Lol. Btw your table is awesome. Looks hella rustic and I’d pick it over one of those fancy ones from the store.

⁠@@ESW206- thanks buddy. Sorry, missed this response. No worries re the recipe. Thanks! We had this built last year. Love it. Pressure treated timber with a leathered granite worktop. Gets bloody hot in the summer tho! (Even with our UK sun! 😂).

@@onepizzaboy3369do you think your heat issue is due to picking a darker color? Or would you run into the same issue with a lighter color?

Presume this is “heat” issue. And yes, I suspect the black/dark granite gets significantly hotter than a lighter surface would. Looks great tho 👍🏻

Yeah usually about that. 👍🏻

Thanks !!@@onepizzaboy3369

No, not at all. It’s very light and easily digestible. 👍🏻

Definitely do! 👍🏻