Chloe Weil:
http://lastnightspizza.com : half Olympic Provisons chorizo with honey, half margherita with truffle oil. http://instagram.com/p/nJwOUgzh1i/
@chloeweil looks delicious — amazing colours and very balanced!
Accidentally left pizza dough fermenting+resting whilst watching 2hr movie, wondering whether this will affect stretching/baking behaviour…
Roopa Gulati:
@BarnabyWalters I love the way you combine fabulous experimental food with technical computer coding!
@roopagulati thanks! Currently mainly working on improving my pizza technique — I can do pretty good sourdough bases now, just bought a pizza stone and it’s had a huge effect. Pizza is now crispy but flexible and a little charred on the bottom.
Acquired today: one pizza stone and a paddle! Hopefully this will push my pizza quality to the next level now that I have a decent dough technique.
Managed to get hold of some proper bufala mozzarella from Piccolo Italia — looking forward to trying it out on a pizza!
@w03_ practising for our pizza night, obviously ;) It was unplanned spontaneous pizza otherwise I would have alerted you
Moderately productive Sunday — set up bitcoin, dogecoin (mined 9 DOGE!), tor and GPG, made best pizza so far and repaired headphones.
@w03_ thanks, and YES PIZZA
Finally figured out how to persuade my oven to get hot enough to bake decent pizza — needs 10mins in fan+broiler mode, then fan oven at top temp until heated sufficiently.
#TIL throwdough.com exists and that it’s the official dough of the American pizza team and that there’s an American pizza team and that they have practise dough #food #baking #pizza
@|p^)