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Have rounded up about 11 friends for a big pizza bash on the 5 November and I will be using my "BigBoy" Thunderbird 20L Mixer and doing about 3.2 kg of dough. It will be pushing things to the limit as far as proofing goes - may have to revert back to the flat "under the bed" plastic containers. The recipe will include the standard 65% hydration and 40% (60% hydration) biga.
Menu will start with breadsticks - separately proofed pizza dough balls - squared and cut into four lengths and rolled out. Cooked for a few minutes then drizzled with olive oil and sprinkled with dried Italian herbs. Then the old favourite - rosemary, rock salt and olive oil pizzas followed by a range of pizzas with various toppings. May do a sweet one to follow as a dessert.
Menu will start with breadsticks - separately proofed pizza dough balls - squared and cut into four lengths and rolled out. Cooked for a few minutes then drizzled with olive oil and sprinkled with dried Italian herbs. Then the old favourite - rosemary, rock salt and olive oil pizzas followed by a range of pizzas with various toppings. May do a sweet one to follow as a dessert.
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