Last night I made 4 batches of dough (500g white flour, 5g salt, 325g water and 5g fresh yeast) which I used as a sponge. This morning, after breakfast, I divided each batch into two and to each I added 450g of flour, 5g salt, 275g water, 5g yeast and 20g oil - some from jars of sun-dried tomato (my preferred oil to add to pizza dough) and some EVOO.
In all I made 31 pizzas during the day - 4 before lunch, 23 between lunch and dinner, and 4 after dinner. I made 22 cheese and tomato and 8 vegan - the extra one was a potato pizza for my wife.
I took the last pizza out of the oven just after nine tonight - job done!
|Halfway through - balls of pizza dough ready to be rolled out, plus the two remaining batches of dough escaping the food storer - it was a particularly active dough|
|Two bog-standard cheese and tomato pizzas|
|Waiting to go in the oven|
|When you're making more than one pizza, it's best to work on them alternately - they roll out easier when they're rested.|
All I have to do now is flog 'em! Weather looks fine for Sunday, so that's all good, then!
Thursday 23rd August 2012.
Just heard that the catering van, Posh Nosh, is unable to attend this year's trail. What a bummer! Apparently the cricket club is going to provide some teas, but not all that many.
I shall be making as many vegan and veggie pizzas as I can - but there's a limit to how many I can do. ATM, I'm aiming to make about 10 vegan pizzas and 20 veggie ones. I shall cut out all the fancy stuff - like sun-dried tomatoes in the base - which don't add a great deal to the pizza. They'll still be pretty tasty, though!
Tonight I'm going to knock up several batches of 'no-knead, overnight' dough (Method C) - and I'll set to tomorrow assembling the pizzas.
Plus, I'm going to make several vegan chocolate cakes so that I'll be able to offer something sweet.
Saturday 28th January 2012.
Plans are well advanced for this year's Ancestor's Trail. Looks like being the biggest yet - more music, more science.
I'm anticipating being there with my chiminea and my veggie/vegan pizzas as last year - but this time I intend to be organised enough to do most of the walk!
Sunday 29th May.
After yesterday’s marathon baking session I decided against doing the walk – I just wasn’t organised enough.
So I had a lie-in, spent the morning planning, writing signs, packing the car, etc.
I got to Kilve about 2.30, to find the access to the beach was locked – and the key was up on the Quantocks! Eventually, around 3.30 the key arrived and the padlock was duly unlocked.
However, when we got round the corner to the pitch we’d previously identified, there were families playing football, flying kites etc, and generally having a great time in the sunshine.
The wind was also gusting quite a bit, so we made the decision to retire to the – much more sheltered, and quiet – cricket ground.
I lit the fire around 4.00pm and started loading up with charcoal around 4.15. A few walkers turned up around 5, so I decided to fill the firepit with charcoal and start baking when it was in full flow.
I’d brought some dough with me, and started shaping some sizzlers. I’d managed to make three batches by the time the first of the walkers arrived about 6.
I began getting a few enquiries, so I put the first pizzas in to reheat, whilst selling the sizzlers.
Everything went rather well. It was simply a case of putting the pizzas in the chiminea for two minutes, taking them out and dividing them into four using scissors. I asked the customers to pick up a serviette and I handed them a piece of pizza. No one had to wait for more than two or three minutes.
I didn’t have to worry about handling money - I had some sign saying ‘Donations welcome – suggested donation £1’. The customers sorted out their own cash, helping themselves to change if they needed it. A couple of times people handed over a fiver for 3 or 4 pieces, saying ‘Keep the change’.
It all worked so well I didn’t need any assistance.
The vegans were especially appreciative that they were being catered for. It was very gratifying. Almost all were curious about the topping – mushroom pate, vegan pesto and a little passata with either nutritional yeast sprinkled over, or, as I had a enough vegan cheese for 2 of the pizzas, I grated that and sprinkled it over.
I made 23 pizzas, 17 cheese and tomato and 6 vegan. And when it was all over, I had 6 pizzas left – 5 c&t and 1 vegan. So I’d over-estimated, but not by that much. I’d probably make the same amount next time. The Peshwari naans were a waste of time - I only got rid of one! So I won't bother next time.
I took the grand total of around £90 so I subtracted £30 for my expenses and handed the rest over to the Ancestor’s Trail fund.
I had some very positive feedback about the pizzas. The words, ‘Fabulous’, ‘Wonderful’, and ‘Marvellous’ were bandied about. The base was especially commented on.
I gave a couple of the pizzas away, and the rest are in my freezer. Even at over 48 hours old they’ll still re-heat very well. Some of the customers were surprised to hear the pizzas were one-day old and
So, it was very satisfying that all my goals were met.
Thanks for everyone’s comments and suggestions – they were very helpful.
Can’t wait for next year, now!
Spent all day baking. I used 300g of dough for each pizza and finished up with 23 pizzas; 17 cheese and tomato and 6 vegan (mainly mushroom pate and pesto).
|First batch proving|
|First batch cooling|
|About halfway there!|
Now I have to pack them all up and get ready for tomorrow.
Began mixing and kneading 4 lots of dough. Recipe:
900g strong white flour
5 tsps bouillon powder
3 tsps mixed herbs
500g lukewarm water
10g fresh yeast
1 jar chopped s-d-tomatoes (about 140g)
All the oil from that jar (about 100g)
300g sourdough starter (200g water to 100g flour)
|2000g of starter left overnight|
|10.38 The first batch|
|2nd batch at 11.02|
|3rd batch at 11.26|
|4th and last batch at 11.48|
1.00am, Saturday 28th May.
Well I've begun my preparations already!
I've taken 400g of my sourdough starter, and increased it by 1500g - 500g flour and 1000g water. I'll use about a quarter of this in each batch of dough I make tomorrow.
I've also put 500g sultanas to soak, so they'll be nice and plump when I make my Peshwari naans.
My current thinking is this:
My planning so far has me making 15 pizzas on the Saturday which I can just flash in the chiminea on the day to finish them off.
I shall also make an unknown number of sizzlers - as many as I can manage. And I've also thought I'd need something sweet - something I can make in the frying pan to take the load off the oven. So I'm going for Peshwari naan, which has gone down a bomb on other occasions. If I can make ten of those, that's 40 quarters.
I hope to log my progress - hopefully with some pics - as I go along.
Keeping it simple, I thought that rather than setting a price on the above, I would just ask for a donation. I'll be asking for 50p each for the sizzlers and £1 for the slices - or whatever people can afford. It's not my intention to make a profit - anything over and above my expenses will go to the Ancestor's Trail.