Full volume water pasta method. Seen a few one pot pasta dishes around, I personally don't think they give you that much control over the sauce, so I do them separately. Italians may not appreciate this, as the traditional method is 1 litre of water for 100g of pasta (10:1). I used to use about 5:1, lately I've been playing with about 3:1. It works, is much more energy efficient, and helps make starchy water - great for sauces.
Farinata: Genovese chickpea flatbread. Low supply of flour about, so thought I'd try to diversify the staples a bit. 300g chickpea flour, 900g water, mix well, leave for 5-10hrs. Add 50ml oil, 10g salt before baking, mix well. This quantity will fit on 2x rectangular 30x40cm well oiled baking sheets, but if you want it thicker just one (like this one).
Back to pizza after a bit of a break. This is Caputo Rosso flour, 60% hydration on the Uuni with gas adapter mod. Cooking quite nicely after a bit of practice.
Holy shit we managed 25 of these bad boys on the gas modded 3 yesterday!
First pizza on the gas fired Uuni for quite a long time. As I was a bit out of practice, made three for two of us, and used a lower hydration (50%) to reduce splitting, which ends up most of the time with a ruined pizza all over the stone. This is 2/3, turned out well I'd say. Think making the first pizza without too many toppings as a test run was a good idea. Will try slightly higher hydration next time (55%) as it'll make the dough a little lighter.
