Learning to walk before I run

rtandon27

@edinburgher - you are definitely giving new man vibes - can't remember the last time you shared a recipe - Hooray!  so nice to have you back in full form!

triple_choc_chip

If you put your empty pizza pan in the oven to get hot first, you’ll never have a soggy bottom!

edinburgher

@triple_choc_chip - that sounds like a great tip - I'd be a wee bit worried ours would buckle at the heat I'm using because they're non-stick and probably not rated to fan 250 for starters? I may replace them with carbon or stainless steel when they kick the bucket. I'd also like a pizza steel but it's a bit of a gizmo and definitely not a priority.

edinburgher

I have been paid and the reduced amount sans overtime will be noticed  

At the same time, I've got my evenings back (well, insomuch as any parent has evenings), and I no longer feel ill when I think about work. My base salary has gone up, I have some mystery allowance in the high £££s as well, and a further 3.5% increase is due in April (already agreed between unions and employer). This final factor may be swallowed, however, by me not paying my Prolific tax bill up front for the previous financial year. I didn't burn my bridges entirely re. overtime but my heart continues to tell me that I really don't want to go back to that world. 

The final lever available to me would be reducing my AVCs from 5% but again, I'd rather keep those for now...

I decided to gift myself my last overtime payment. It was the grand sum of £80.68 after deducting a nominal 42% for tax and NI. In exchange, I've used it for good, and the money went straight into cash savings. 

Other than that? £5.43 to Extension and £2.12 to EF, which has just snuck past £100. 

Finishing up soon. I did a useful bit of work this morning, but am now stuck with the January afternoon malaise.

teapot2

edinburgher said:

I have been paid and the reduced amount sans overtime will be noticed  

At the same time, I've got my evenings back (well, insomuch as any parent has evenings), and I no longer feel ill when I think about work. 

The last bit of that sentence is worth £££s I reckon, so very glad to hear it 👏🏼

Willow1983

Hi Ed, thanks so much for the recipe 😊 I don’t have a bread maker but have a dough blade on my kitchen aid mixer would that work? Loving that the jobs going well it makes such a difference if you enjoy your job.  I worked myself in an office for 12 years and it was sole destroying 🫤 I kick myself sometime as I isolated myself all those years and you really need social contact.  Luckily I have now given up work and hopefully will manage on savings till state pension kicks in 🤞but I am so glad to be away from the workplace. Willow

edinburgher

I remember our KitchenAid having a dough hook - I think that's the one you'd want? Plenty of pizza dough recipes for KitchenAid online, fairly similar ingredient ratios to the one I followed 🤞🏻

South_coast

edinburgher said:

@triple_choc_chip - that sounds like a great tip - I'd be a wee bit worried ours would buckle at the heat I'm using because they're non-stick and probably not rated to fan 250 for starters? I may replace them with carbon or stainless steel when they kick the bucket. I'd also like a pizza steel but it's a bit of a gizmo and definitely not a priority.

I don't think you need to go that high, Ed. I cook mine at 220 fan, and like TCC I put the tray in while the oven is heating up and I am getting the rest of it ready (which could be anything from 15-45 mins, depending on whether I've pre-made the dough/get distracted by changing the music/singing/dancing/drinking Friday night wine etc 😀). I bought one of these a couple of months ago and no evidence of any deterioration so far: https://www.argos.co.uk/product/1133024?clickSR=slp:term:pizza tray:9:209:1

QueenJess

edinburgher said:

I remember our KitchenAid having a dough hook - I think that's the one you'd want? Plenty of pizza dough recipes for KitchenAid online, fairly similar ingredient ratios to the one I followed 🤞🏻

That’s the one. Mine is lovingly used at least once a week for breads/pizza. My poor mixer is a workhorse!

edinburgher

South_coast said:

edinburgher said:

@triple_choc_chip - that sounds like a great tip - I'd be a wee bit worried ours would buckle at the heat I'm using because they're non-stick and probably not rated to fan 250 for starters? I may replace them with carbon or stainless steel when they kick the bucket. I'd also like a pizza steel but it's a bit of a gizmo and definitely not a priority.

I don't think you need to go that high, Ed. I cook mine at 220 fan, and like TCC I put the tray in while the oven is heating up and I am getting the rest of it ready (which could be anything from 15-45 mins, depending on whether I've pre-made the dough/get distracted by changing the music/singing/dancing/drinking Friday night wine etc 😀). I bought one of these a couple of months ago and no evidence of any deterioration so far: https://www.argos.co.uk/product/1133024?clickSR=slp:term:pizza tray:9:209:1

I may have been inspired by a Reddit post that said "the temperature of the sun for 1 second" was ideal for pizza cooking 😂 It was very good at fan 250!