Pizza Flour by Royal Appointment | Shipton Mill Italian 00
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- เผยแพร่เมื่อ 6 พ.ค. 2023
- By Royal appointment, Shipton mill Italian 00 pizza flour. This Pizza flour has the Royal seal of approval, so we will be reviewing, it by using the 63% hydration pizza dough recipe
Shipton mill has be awarded the royal warrant from her late majesty Queen Elizabeth II and prince Charles the prince of wales.
The flour cost me £1.85 per 1kg plus postage and packaging. You can buy the flour through the website. www.shipton-mill.com/collecti...
We will be cooking the pizza in the Gozney Roccbox pizza oven at 400 Degrees C this will give us an authentic Neapolitan style pizza.
Please give this a try as it's a ideal Gozney Roccbox pizza recipe, plus you can also use this in the Gozney dome.
As alway I will show you how to make pizza following a simple pizza dough recipe, with 63% hydration, at room temperature, for 24 hours. This gives us a remarkable pizza napoletana just like from the streets of Napoli.
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/ @omsga
Neapolitan pizza using Shipton Mill Italian 00 Pizza flour
Ingredients
1kg Shipton Mill Italian 00 or 00 Pizza flour (farina 00)
630g water
25g salt
1g instant yeast
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the shipton mill 00 flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 19 hours at room temperature.
After 19 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 5 hours
After 5 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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DI GRANO TENERO
Farina 00 Di grano tenero
farina integrale
By royal appointment
Room temperature pizza dough recipe
Royal seal of approval
Shipton mill 00 pizza flour
Shipton mill Italian 00 flour - แนวปฏิบัติและการใช้ชีวิต
I see you make lots of pizza, are you thinking of investing into nice spiral mixer?
Hi thanks for the question. No I’m not. This is because it takes a lot of the fun out of making pizza, plus the channel’s content is aimed at handmade.
Appreciate that you can get high hydration and so on. But for me and the channel it just takes away something if we use the mixer.
Hope that you understand and thanks once again for the question.
Thanks for the tips. You mentioned something about the yeast in the start of the video which I couldn't understand. You mentioned if you have been using instant yeast better invest in what exactly? Is it a special kind of yeast? I do have problem with my proofing and it doesn't seem to rise as good as yours.
Hi. So if you have had a can of instant yeast or some little packets for a few months, I find that they are not as effective as they are old. Even if they are in the used by date.
So every 4-5 months I buy a brand new can of instant yeast and this ensures best results.
Also if using instant yeast, adding the salt later also gives a better result in my opinion.
Hope this helps and thanks for watching, more videos on the way.
Thanks
Mat and Oliver
Can i use for the Quiche!!🤣🤣Coronation quiche!
If you like.
Where can i buy it ???
Through shipton mill .com full links in the description.
A british product that will be intresting i will be whatching none of is italian nunby mamby.
I bet you can’t wait 😝
Only flour I use these days. I buy it in 25kg bags. Well worth the outlay.
It’s good stuff. I liked it.
this flour or marcos ?
Close one but I would go Marco