Rene's Pizza Place
pizza bloger & Self-taught passionate Artisan Sourdough baker. Basically to help everyone to grow!
Our resident kitchen & restaurant is in progress
Workshops - Renespizzaplace.com
Pizza can be as simple or as difficult as you'd like it to be, but I am here to help everyone out to nail their pizzas every single time. I am here to exchange recipes, reveal my secrets of baking pizzas and advise those who do not know much about sourdough and pizzas yet! Welcome, and remember problems comes and go, but pizza is forever!
12/05/2024
Hello, Londoners! 🌞 Finally, some beautiful weather to enjoy!
Gather your loved ones and make some outdoor pizzas… Happy Sunday ya all!
Filming some delicious recipes & fresh pizzas today, but first let me dig into this 69% hydration, 35-hour fermented Sourdough Pizza topped with amazing Vegan bacon & Vegan NOTzarella! 😋
Dough recipe:
Ingredients:
- 400g flour (23°C)
- 100g flour Pizzuti 1”
- 120g starter (23°c)
- 320g water (23.3°C)
- 12.5g salt
Instructions:
1. Autolyse: Mix 400g flour (Pizzuti), 100g flour Pizzuti, 1”, 310g water. Cover & Let it rest for 45 minutes.
2. Final mix: Add 120g starter, 10g water & 13g salt to the autolyzed mixture, mix until everything is combined. Cover & set on the side for 35 mins.
3. Stretch & Fold (S&F): Perform 4 sets of stretch and folds every 35 minutes, with a 45-minute open rest after the final set.
4. CT: Place the dough in the fridge around 3 pm.
5. Shaping: Take the dough out of the fridge at 9-10 pm and shape it into balls & cover, put it back in the fridge.
6. Proofing: Allow the dough balls to CT ferment at least until 11 am the next day.
7. Baking: At 11 am Take dough balls out of the fridge 4-7 hrs before baking. Bake at 450°C in your pizza oven. Enjoy your delicious 24-30hrs fermented sourdough pizza!
Baked to perfection in gozney at 455°C!
🎉 Facebook recognised me as a top rising creator this week!🎉 Cheers with this mega cheese pull🤗
28/04/2024
Hey guys! Here is my quick recipe, ready to be tested. The full video will drop next week.❤️
RENE'S QUICK SOURDOUGH PIZZA RECIPE
Ingredients:
- 400g flour (23°C)
- 100g flour Pizzuti 1”
- 120g starter (23°c)
- 320g water (23.3°C)
- 12.5g salt
Instructions:
1. Autolyse: Mix 400g flour (Pizzuti), 100g flour Pizzuti, 1”, 310g water. Cover & Let it rest for 45 minutes.
2. Final mix: Add 120g starter, 10g water & 13g salt to the autolyzed mixture, and mix until everything is combined. Cover & set on the side for 35 mins.
3. Stretch & Fold (S&F): Perform 4 sets of stretch and folds every 35 minutes, with a 45-minute open rest after the final set.
4. CT: Place the dough in the fridge around 3 pm.
5. Shaping: Take the dough out of the fridge at 9-10 pm and shape it into balls & cover, put it back in the fridge. (260g balls for 12” pizza)
6. Proofing: Allow the dough balls to CT ferment at least until 11 am the next day.
7. Baking: At 11 am Take dough balls out of the fridge 4-7 hrs before baking. Bake at 450°C in your pizza oven. Enjoy your delicious 24-30hrs fermented sourdough pizza!
Saturday Lunchtime with Sourdough Pizza Margherita + Greek Kalamata olives. Banger.
Kalamata olives are well known for their exceptional taste due to several factors.
1. They are grown in the rich, fertile soil of Kalamata in Greece, which imparts a unique flavour profile to the olives.
2. Their dark purple colour signifies full ripeness, ensuring a rich and robust taste.
3. The traditional curing process involving brine and red wine vinegar enhances their tanginess and depth of flavour, making Kalamata olives a delightful culinary delight.
Happy sunday!🎉🍕
Happy Margherita Monday! 🍕
The weather in London over the weekend was wild with strong winds, but that didn’t stop me from baking some delicious pizzas in my Gozney Dome! 😋🔥
Really enjoyed a tasty cheesy long-fermented sourdough Margherita pizza, fermented for 50 hours at 68% hydration!
Ratton Pantry
This is how to make a Balkan-style pizza burek!🍕
It’s a dish/snack which is very popular, especially in the capital of Slovenia Ljubljana.
My favourite Burek is with cheese but this one is a proper banger! I used the same great-quality ingredients I put on my pizza.
Full recipe, link in omments below.
To all my new followers and a big shoutout to all the legends who’ve been around for a while! 🌟
Happy week🍕🍕🍕
Question: Does Pizza Burek count as pizza? Well, I guess so, but who really cares? 😄
Anyway, just wanted to give you a heads-up that the full Pizza Burek recipe will be dropping on my YouTube channel this week! Make sure to subscribe so you don’t miss out! Have an amazing weekend, everyone! 🎉
04/03/2024
Happy Sourdough Margherita Monday!
Are you all set for tomorrow? The Gozney ARC Official launch is finally here! 🔥🖤
Make sure to check out my latest YouTube video, “Firing Up My Arc XL for the First Time.” Wishing you all a fantastic week ahead! 🎉
01/03/2024
Hi fans & other friends🎉🤗
Exciting news! I've partnered with legends from Ratton Ratton Pantry to bring you all the best pizza ingredients here in the UK.
As a special offer, I'm sharing a 10% discount code with all of you! Just use code "rene10" at checkout. But that's not all - we're also launching my pizza starter kit, featuring all my favourite ingredients, including my 12-year-old sourdough starter! Who's in for some delicious sourdough pizza adventures?
16/02/2024
Over the weekend I just had an epic sourdough vegan Margherita pizza with Bluffalo Notzarella aka Vegan Mozzarella! 🧀
It melts like a dream and tastes incredible. Shoutout to I AM NUT OK for crafting this artisan vegan cheese in the UK.
68% Hydration, 35 hrs fermented, using 3 different flours / 260g for 12” pizza.
Baked to perfection in my Gozney Arc XL.
🔥🔥🔥
Over the weekend I just had an epic sourdough vegan Margherita pizza with Bluffalo Notzarella
Busting common sourdough misconceptions:
‘Sourdough bread is sour’
The misconception that sourdough is always sour has turned many away from giving it a shot. Sounds unappetizing, doesn’t it? But the truth is, it’s entirely untrue. Sourdough doesn’t have to be sour unless you intentionally make it that way. When you make your own, you have full control of creating the perfect flavour to match your taste buds!
‘I forgot to feed my starter, probably it died’ A mature sourdough starter is very resilient; it takes serious neglect to kill it. Plus, no daily feeding is required, especially if you’re not baking regularly.
‘Sourdough is only for bread’ Don’t box sourdough into just loaves! It’s a versatile ally in the kitchen… Perfect for pancakes, croissants, doughnuts, cakes and more.
Happy sourdough baking!
23/01/2024
Had an incredible time at my Sourdough Pizza Workshop! 🍕👩🍳 Awesome people, amazing talents! It was a blast!
Stay tuned for updates on the next dates, because we're baking more sourdough delights!
Exciting News Alert! 🚀🍕
Get ready because a culinary adventure is on the horizon! You’re about to get a taste of my legendary delicious sourdough pizza! A unique pizza recipe exclusively developed for Farmacy.
Picture this: a twist of epicness, a dash of uniqueness, and a whole lot of healthy fermentation using the finest vegan organic ingredients! When Camilla, the founder of Farmacy, invited me for this collaboration, I was absolutely blown away!💚
It’s incredible how passion, pizza and sourdough can weave magic into culinary dreams. Stay tuned because I’ll be unveiling the launch day soon, and guess what? You’re all more than invited to this amazing journey with me! 🥳👩🍳
Gluten. Don’t hate it, Ferment it.
Something is baking and I can't wait to share it with you all. Farmacy 💚🎉🍕
29/12/2023
Thank you. 🎉🙌🏻❤️ Happy New Year 2024.
25/12/2023
Wishing all my amazing followers a Merry Christmas filled with warmth, joy, and cherished moments with your loved ones. 🎄✨
Grateful for each one of you!❤️🤗
Wishing everyone a wonderful holiday season with your loved ones! 🎄✨ Merry Xmas to all! Kicking off festivities vibes with a bang 🔥 Vegan Sourdough Pizza!
Ingredients:
- San Marzano tomato sauce
- Vegan Mozzarella
- Basil
- Vegan hard cheese
- Squeaky Bean banging vegan chicken
- Organic Brussels sprouts cooked with vegan butter, oil & seasoned
Bake in a Dome oven at 470°C for 70 seconds. After baking, add more vegan hard cheese, fresh pomegranate, shallow-fried sage, and homemade caramelized red onion. This pizza is a festive bomb! 💣Enjoy! 🍕🌟
27/11/2023
Happy Sourdough Margherita Monday! 🍕
Enjoying this epic shot of my long-fermented sourdough pizza slice with a beautiful open crumb – so tasty, not sour, light, and airy, it just melts in the mouth. Big shoutout Molini Pizzuti flour for the magic!❤️
Wishing you all a lovely week, and get ready for a happy December ahead! 🌟🎄
22/11/2023
🍕✨ Black Friday Starts NOW! 🎉
Dive into the art of sourdough pizza with my Mastering Sourdough Pizza Course – and enjoy a whopping 70% off! 🌟
Use code BlackFriday2023 at checkout. Hurry, this sizzling offer expires this Saturday! 🔥 Don't miss your chance to master the dough! 💻👩🍳
🍕🎉🔥 This is my 60-hour fermented sourdough pizza at 67% hydration topped with smoked pumpkin puree base, and a symphony of lovely flavours.💚
Here’s a quick recipe:
Pumpkin Puree:
1. Cut your pumpkin.
2. Add olive oil, salt, and pepper.
3. Roast until nicely golden and soft.
4. Remove the skin while hot.
5. Blend in a food processor. Voila!
Vegan Nduja:
Blend together 100g sun-dried tomatoes, some oil from the jar, 3 cloves of garlic, 2-3 chillies, smoked paprika, 1 tbsp balsamic vinegar, harissa paste, and 1 roasted red pepper (skin and seeds removed) until smooth.
Spread the pumpkin puree on your pizza base, top with basil, Fior Di Latte mozzarella, hard cheese, Blue Cheese, a drizzle of olive oil, and dollops of homemade vegan Nduja. 💚🍴
Enjoy!!!!!🔥🚀🤯
14/11/2023
12/11/2023
Make Pizza NOT War. ✌🏻
Let’s bake the world a better place❤️🤗
Sending love & hugs to everyone 🤗
12/10/2023
Six new brands launch in Co-op as part of its Apiary scheme The six successful suppliers are expected to reach up to almost 300 Co-op stores this month
01/10/2023
Hey lovely people! 🎉 I'm bursting with excitement to share some pizza news with you! 🍕
In honor of , I've teamed up with Gozney , and on October 7th, we're turning Jars Bar London into the pizza haven!😁🎉
🔥 Picture this: 100 FREE slices of mouthwatering sourdough pizza, served hot and fresh! But wait, there's more! 🎁 We're also giving away a fantastic Gozney Roccbox to one lucky pizza enthusiast! 🚀
Join us at (Deptford Market Yard) starting from noon until we're "sold out." Be one of the first 100 to snag a slice and enter the onsite giveaway. Trust me; you don't want to miss this pizza celebration! 🍕🍺
*Pair your pizza perfection with super tasty craft beer from my favorite local/UK breweries.🔥🎉👌🏻
Locations around the world 🌎
USA:
12pm - 6pm EST - Best Pizza, 33 Havemeyer St, Brooklyn, NY 11211 -
12pm EST - Peels on Wheels Pizza Garage, 1157 Culver Rd, Rochester, NY 14609 -
12pm PDT - Tribute Pizza, 3077 NorthPark Way, Suite 100, San Diego, CA 92104 - & &
12pm CST - Fresh Marketplace, 2134 N Western Ave, Chicago, IL 60647 -
3pm MST - Deserto Pizza, 2829 Montana Ave Building B, El Paso, TX 79903 - & &
11am EST - Roundtrip Brewing Company, 1279 Seaboard Industrial Blvd NW, Atlanta, GA 30318 -
UK
12pm BST - Jars Bar, Arch 6, 4 Market Yard, London SE8 4BX -
AUS
3pm AEST - Franc Jrs, 2/102 Griffith St, Coolangatta QLD, 4225 -
EU
5pm CEST - , Via Bascus Argius - Uta, 116, 09010 Is Perrizzonis CA, Italy -
10am CEST - Nett Wines, Dudostraße 2, 67435 Neustadt an der Weinstraße, Germany -
See you there for a slice of happiness and a chance to win big! 🍕❤️ .imports
21/09/2023
Hey❤️ If free this coming Saturday at 4 pm, you're more than invited to join me for the premiere of one of my projects from last year. It's all about craft beer, so if you're a craft beer enthusiast or curious to learn more, please drop by! 🙃 🍻😊👊🏻 Looking forward to some great company and brews! 🎉 JRVisuals Bevog Brewery
18/09/2023
Happy Sourdough Margherita Monday! ❤️🍕
This past weekend was a blast! I experimented with different pizza sizes - 16”, 14”, 12”, 10” - all baked in my trusty dome oven! 🔥 Tell me, which pizza size gets your vote? 🍕🗳️
NY or Neapolitan style?🙃
Wishing you all a fantastic week ahead! 😊
I’ve been playing around with arch for a while now, and it’s been nothing but fun & epic.
The oven heats up super quickly, thanks to the arch, and the extension is a game-changer for baking. It provides excellent airflow, keeping the oven clean.✨
I’ve experimented with various dough hydration levels, and while 70%+ works, the magic really happens at 59-63% hydration. 💦
Your pizza will be done in a blazing 45-60 seconds! Plus, you’ll save on gas – my friend says it transforms the Dome into a Roccbox, and I couldn’t agree more. 😁
Oh, and let’s not forget the amazing cover – it’s a lifesaver, especially on London rainy, dusty days. 🎉🙌🏻
Our Story
Official page of we LOVE craft BEERS - London, documentary by JRVisuals directed by RENE STRGAR & JOSE PRADA.
The start of the year has seen us begin work on our new documentary with brewer, Sean Knight, entitled 'We love craft beers - London' which will depict and dig into the history of craft beer and the evolution of the London craft beer scene, with special interest in those breweries that made this awesome reality possible.
The movie will be around 40 minutes long and will have a premiere in a London cinema in MAY 2020.
“Beer is not a beer! Beer is art made by passion. What makes a good beer?
People who really care about their craft, who are interested in what certain characteristics of the grain and all the ingredients together combine to make...”
Anyone can drink beer, but it takes intelligence to enjoy it!
www.weLOVEcraftBEERS.com
Videos (show all)
