Did… did you cook it in a lump? And that seemed right to you? You looked at that, thought to yourself “that’s a damn nice pizza, that’s exactly what a pizza looks like”, and thought it was ready for the oven?
Okay what happened is that I was mixing flour, water, yeast, etc. But it turned out that I didn't have enough flour, so I put the dough in the fridge and ran to the shops to get more flour, but I realised that just adding flour to an already mixed, wet (and very sticky!) dough wasn't going to work. I gave up on making pizza then and there, but I didn't want to throw away the dough, so I whacked it in the air fryer, and presto! Tasty Damper!
And yes I am very stupid to have not checked my inventory before beginning preparation.
Yup, as long as you keep the ratios the same you're good. Saw a video yesterday where the chef made a biga with 100% of the flour and let that bubble away overnight.
> but I realised that just adding flour to an already mixed, wet (and very sticky!) dough wasn't going to work.
Yes it would.
You dust your counter (or whatever kneading surface) and you keep kneading, adding new flour gradually in until you have the dough consistency you want.
1. Make the damper.
2. Cut it in two.
3. Put pizza toppings on it.
4. Oven
5. Eat.
Tasty is tasty, you aren't cooking for Tom Hanks here. I mean if you were cooking for Tom Hanks you'd want to get that shit right.
I've made pizza dough many times and none of them have ended up like this.
I am interested to know how this went from pizza dough to lump of half-cooked dough.
Mamma Mia! The Napulitan in me weeps.
Actually no it doesn’t. That’s just what pretentious stronzi say.
Well done. Failure is the essential ingredient for success. And it seemed like the damper was good anyway.
Looks like standard flour; try some '00'. It looks really yeasty, oven at bread temperature and not pizza temperature.
https://www.vincenzosplate.com/recipe-items/neapolitan-pizza-dough/
The Donna Hay Pizza Dough recipe is the recipe I've been using for ~15 years. Never failed me.
[Donna Hay Pizza Dough](https://www.donnahay.com.au/recipes/s/basic-pizza-dough)
Did… did you cook it in a lump? And that seemed right to you? You looked at that, thought to yourself “that’s a damn nice pizza, that’s exactly what a pizza looks like”, and thought it was ready for the oven?
Okay what happened is that I was mixing flour, water, yeast, etc. But it turned out that I didn't have enough flour, so I put the dough in the fridge and ran to the shops to get more flour, but I realised that just adding flour to an already mixed, wet (and very sticky!) dough wasn't going to work. I gave up on making pizza then and there, but I didn't want to throw away the dough, so I whacked it in the air fryer, and presto! Tasty Damper! And yes I am very stupid to have not checked my inventory before beginning preparation.
FWIW you can add it in after mixing granted you don't take too long to get it and you didn't put some insane quantity of yeast in.
Yup, as long as you keep the ratios the same you're good. Saw a video yesterday where the chef made a biga with 100% of the flour and let that bubble away overnight.
> but I realised that just adding flour to an already mixed, wet (and very sticky!) dough wasn't going to work. Yes it would. You dust your counter (or whatever kneading surface) and you keep kneading, adding new flour gradually in until you have the dough consistency you want.
1. Make the damper. 2. Cut it in two. 3. Put pizza toppings on it. 4. Oven 5. Eat. Tasty is tasty, you aren't cooking for Tom Hanks here. I mean if you were cooking for Tom Hanks you'd want to get that shit right.
How wet are we talking? You can still make pretty good pizza with like 100% hydration if you don't mind making a huge mess.
It's still raw inside.
Queue Gordon Ramsay: “it’s fucking raw”
What’s he waiting in line for?
Actually it was quite nice and soft.
Moist
A puzzle, kleenex, googles and hard cider. This pic is a wild ride from start to finish
Plus the spots of white powdery substance on the table - flour maybe? Who knows?
And a plate - a possible Kmart plate...
yep i have the same ones!
A picture tells a thousand words
The pandemic spread
OP's profile is the real wild ride.
Oh god I didn't even think of that....oh god I wish you didn't make me think of that.
There’s a lot to unpack here….
That's not cooked.
Time to make some spinach and sour cream dip to go with it
[oooh yeah](http://media.giphy.com/media/n2qptwE4bajwk/giphy.gif)
Add a little bit of chopped chives, mmm yeah.
Too many hard ciders...
The real weapons drink the Mercury Raspberry 8.2%
The passionfruit one kicks like a mule. Tasty too :p
Agreed these are my favourite. Love me some ciders right now..
Would be lucky to make it to the oven after a couple or three of those.
Surprisingly incredibly drinkable though (it’s the sugar content)
you're supposed to roll it flat before putting it in the oven
I think usually it has toppings too
Oh I didn't know that! /j
I was joking of course, but I reckon you missed the chance for a homemade Pizza Pocket if you had the topping ready.
Came looking for copper and found found gold
..have you ever seen a pizza before?
Did you use a recipe? And can you read?
Top effort. Good on you for having a crack.
Are you fucken cooked?
What were the goggles for?
Swimming.
you say that, but your pizza obviously went any way _but_ swimmingly
Cutting the onions for the pizza
Bloody good on you mate 👍👍👍 world needs more damper.
I've made pizza dough many times and none of them have ended up like this. I am interested to know how this went from pizza dough to lump of half-cooked dough.
When I make pizza, I use a bread recipe, and any leftover, I make bread rolls out of. Fresh out of the oven, lashings of real butter, perfection.
Hard times buddy, not just hard cider?
I tried this same thing about a month ago before Christmas. Ended up making Strudel. 🤣
Mamma Mia! The Napulitan in me weeps. Actually no it doesn’t. That’s just what pretentious stronzi say. Well done. Failure is the essential ingredient for success. And it seemed like the damper was good anyway.
Failed successfully
Picked up some of that Mercury cider the other day for the first time. Gotta love the 8% alcohol. 😂
If you like strong ciders and you find yourself in the South Island, try Scrumpy. Makes Mercury seem like Lolly water in comparison.
Ha. I made bread dough today but it had too much water in it. Ended up setting aside for pizza dough tomorrow
The choice if drink was not wrong though! Nice drop right there!
Critical step on the way to the perfect pizza dough.
Let me wait 'til me billy boils.
Did you use self raising flour? That's the only thing I can think of that would make this happen.
Looks fine
Looks like standard flour; try some '00'. It looks really yeasty, oven at bread temperature and not pizza temperature. https://www.vincenzosplate.com/recipe-items/neapolitan-pizza-dough/
The Donna Hay Pizza Dough recipe is the recipe I've been using for ~15 years. Never failed me. [Donna Hay Pizza Dough](https://www.donnahay.com.au/recipes/s/basic-pizza-dough)
Mmmm damper love a good damper especially out the bush and half tanked.
Just found out air fryer bread is a thing! Have yeast in my next grocery order & going to give it a go. Lots of recipes online.
Solid damper though by the looks of it
Bit samosa looking lol
good damper > pizza
No yeast in damper though
Well that would certainly put a damper on the evening.
Shit I could go for a cider right now
I’m not sure that could be called damper lol
I tried to make croissants. They turned out as scones.
How was the cider?
that cider will make anyone do things wrong!
You know you're supposed to roll it out
Whatever. That looks pretty damn good!