22/03/2026
WHAT A LOVELY EVENING FOR A PIZZA
Thanks to everyone that came out and great to see some new faces. I really appreciate the messages saying you loved your pizzas too, so thank you
I know it’s not normal getting a pizza from someone’s back garden lol but I hope you’re all pleasantly surprised when you get home. We’ll have a truck one day 🙏🏻
Now for the dough verdict (doughdown, dough digest?) I think it was my best yet! I mixed the ingredients at 2pm Friday, then changed up the process by balling Friday night (as opposed to sat morning). I also upped the hydration to 65% to help the dough relax more, and it was so easy to stretch I just had to tap the air out.
It looked ready at like 12ish on Saturday and I thought it might overprove this time, but it was still going strong at 8pm. Costa Amalfi 🤝 I love you