Quote:
Originally Posted by KenB925
I've gone pretty deep. Milling flour and such.
I think the most pizzas I ever made for a neighborhood party was 18 - 20. Each batch of dough is good for 6 pizzas, and I usually have to make 1 or 2 that are eight gluten free or cauliflower crusts, I have also made Einkorn (supposed to be more digestible for those with wheat issues).
Anyway, good times, but Covid has definitely slowed my pizza parties.
|
Same. Im not milling my own flour though, I have easy access to imported 00 using the softer wheat so I just stick with that.
I WAS making my own cheese too but even that, I honestly found some good quality stuff locally so I just buy. But honestly the dough and sauces are stupid easy to make the night before and do a slow-rise. Get your own tomato and herb garden, etc. Then doing it on wood or coal and you get that nice little smoky funk in the char.
I really pushed myself to make one every week until I got it down, then it was all about pizza parties pre-covid. Im about to have neighbors over tomorrow for a mini party mainly to show my neighbor this callabrian chili sausage for it. There is a funny backstory where he accidentally made a pizza with thai chilis so I figured Id show him what a good spicy pizza was supposed to be.