Dough Ideas Pizzeria

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Dough Ideas Pizzeria

Dough Ideas is a pop-up pizzeria based in North London. All our pizzas are lovingly crafted using tr

15/08/2022

Happy Margherita Monday 🇮🇹🥳

⏺100% Caputo Blue 🌾
⏺65% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

20/07/2022

Detroit Style Pan Pizza 🍕

You can only make so many Neapolitan Style Pizzas before you need a change 😂

Quick question to any Detroit Style buffs out there, do you par-bake your base before topping? 🤔

⏺100% Very Strong Canadian Bread Flour 🌾
⏺75% Hydration 💦
⏺3% EVOO 🫒
⏺24h bulk ferment CT 🥶
⏺24h stretched in pan CT 🥶
⏺4h final proof at RT 🕰
⏺Cooked in a home oven at 250c 🥵

18/07/2022

Homemade Pesto 🌿and fresh tomato 🍅

My hand blender broke yesterday mid pesto 😡 it did blend a little before it packed in and left some large chunks of basil which were actually quite nice 😊

⏺100% Caputo Blue 🌾
⏺65% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

20/06/2022

Happy Margherita Monday 🇮🇹

After a scorching week so disappointed to see rain on the day I got the oven out 😡

⏺100% Caputo Blue 🌾
⏺65% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

01/06/2022

Can’t beat a little pizza when you’re camping ⛺️ 🍕

Spent the weekend camping at Snowden Base Camp this weekend and couldn’t resist cooking up a little pizza. I famously made too much so went strolling around the campsite offering up free pizza 😂

⏺100% Caputo Blue 🌾
⏺63% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

26/05/2022

Spicy Blobs Pizza! 🥵🌶🔥😂

Went camping last weekend with a friend and asked if he had any requests? He simply replied “the one with the spicy blobs” 😂

San Marzano Tomato Base 🍅, Fior Di Latte Mozzarella Cheese 🧀, and SPICY BLOBS 🔥

⏺100% Blue 🌾
⏺63% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

24/05/2022

This Chorizo is my everything! 😘

San Marzano Tomato Base 🍅, Fior Di Latte Mozzarella Cheese 🧀, Fresh Basil 🌿, and Chorizo - which I must say was bloody delicious 🤤 .

⏺100% Blue 🌾
⏺63% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

19/05/2022

When life gives you lemons 🍋, double down on the carbs!! 👌

Pizza Bianca with Fior Di Latte Mozzarella Cheese 🧀, Telaggio DOP Cheese 🧀, Roasted New Potato 🥔, Rosemary 🪴, and a good drizzle of EVOO 🫒.

⏺100% Blue 🌾
⏺63% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

16/05/2022

Whole lotta ‘Nduja 🔥🔥🔥

I’ve always preferred a RT bulk for my pizza but grossly underestimated the temperature last weekend and all of my dough was massively over proofed🤦‍♂️. So in the hope of keeping things more consistent I went back to a 48 Cold Fermented Dough and couldn’t be happier with the taste and crust 👍. Anyone got any good cold fermented dough tips let me know👌

San Marzano Tomato Base 🍅, Fior Di Latte Mozzarella Cheese 🧀, Jalapeños 🌶 and ‘Nduja 🔥.

⏺100% Blue 🌾
⏺63% Hydration 💦
⏺42h bulk ferment at 4c 🥶
⏺4h balled at RT ⚽️
⏺Cooked on Koda 16 🔥

08/03/2022

First attempt at a New York Style pizza 🍕

Not sure how traditional this one was as it didn’t look anything like the pizza I had when I was there, but damn it was tasty 😋

The dough actually cooked super fast in the Koda 16 so had to turn it off mid way through cooking to make sure the base was cooked through.

⏺100% Strong White Bread Flour 🌾
⏺60% Hydration 💦
⏺72h Balled at CT 🥶
⏺4h Balled at RT ⏱
⏺Cooked on Koda 16 🔥

Address

72 Pollard Road
Whetstone

Opening Hours

5pm - 9:30pm

Website

http://www.doughideas.com/

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