I am in the luxurious position of having retired from baking for sale three years ago and owning a Pico since then. So I can mess about without worrying about the effect my mistakes and idiosyncrasies might have on customers.
Whenever I mix pizza dough for myself and my partner I do twice as much as I need which usually means 800g – 2 x 200g pizzas + 400g spare for other uses.
“Other uses” can be planned, like burger buns, but too often ends up being anything to stop the extra dough getting binned.
The top picture shows spare dough that had been in the fridge for three days that I loosely shaped, threw in a ring mould and baked after very little proving time. Actually, as well as being a nice photo it made a tasty breakfast after a further blast of heat next morning.
On the other hand, there’s this:
This is what happens when you put a tray of dough for focaccia/deep pan pizza in the Pico at 300C top and bottom and remember it with 37 minutes on the timer …
The PArtisan Baker 