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A thread for pizza love

kalidarkone said:
I' ve managed to fight the temptation Jon-of-arc ' s pic helped- hate dominoes.
Back to original dinner plan of.....soup...:oops:
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I'm trying different home made soups at the moment. Broccoli and stilton, or cream of asparagus were my faves. Spiced parsnips and cauliflower was also surprisingly tasty.
 
Mar 25, 2008
thehunger said:
Hello Pizza Eaters

I thought out of courtesy to those with an interest, I'd sign up here and flesh out the info on Francos ... The link to the EG forum provided earlier on this thread is useful as it provides some facts for die-hards scouting for authentic Neapolitan pizza in London.

I was involved in setting it up; I am also guilty of painting the Madge picture. A few people have complained I made her too beautiful, but the old girl has great bone structure, and I couldn't help myself from idealising her a bit - my logic being that had she been an artisan rather than a politician, the world might have been a better place... Also, as the text on the poster read, we are 'bringing it back . . . - but not Maggie'.

Making pizza the traditional way not only gives an authentic product many have (and will hopefully acquire) a taste for, but it ensures that the product is healthy and more digestible (because of the longer fermentation process). So whoever it was who said he couldn't work in the afternoon after a large pizza should be relieved to know this will not be the case anymore.

Most breads one buys in the shops are made with synthetic yeasts and are then speed-risen for about four-six hours. The sourdough recipe used now requires a twenty hour rise, so most of the work (breaking down the gluten) has been done for you already by the friendly bacteria in the culture or 'crecito', as it's called. This culture has been 'fed' i.e kept going, for hundreds of years, and is from Ischia, an island near Naples. The result is a pizza that is softer underneath, and blissfully crusty around the edges.

The owner has gone to great lengths to maintain a well-loved destination for pizza in Brixton, and improve on it by introducing better (organic) products and reducing the price considerably. It is a great dedication to Brixton and an interesting experiment in 'slow' fast food.

We have installed heaters which will soon make sitting outside more bearable too... The second oven will be for bread, made in the shop opposite.

It will take another month for the oven to settle down and to achieve consistency in the products. The cheesemakers at Alham Farm in Somerset were only trained in the making of mozarella a few weeks ago.

So be patient, be kind, and enjoy the pizza.

XX
thehunger

P.S. It was called Franco Manca (is missing/missed) as a dedication to Franco, who is a friend of ours - and of the many who remember him. He was present to greet people on our first day, and several people were most pleased to see the 'Godfather' of Brixton pizza again.
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In the Tottenham Court Road branch now. I thought i was safe not having one near my home or work, but now theres one near school its requires every sinew of self control to limit myself to just one visit a week.

As far as I'm concerned, FM talk belongs in the drugs forum.:oops:
 
Can't really be arsed with delivery pizzas now, except for in desperate times, because we've been spoiled by the pizza at both Ply and Rudy's in Manchester. We end up in one or the other most weekends.
 
Pizza is great. Hard to get a good delivery one round here though - I don’t like the huge amounts of grease on classic takeaway ones, can’t handle it anymore which only leaves Dominos. I like their hot veggie ones. Also like Dr Oetker or whatever it’s called margarita and the Lidl frozen margaritas are great. M&S do a nice veggie one when you wanna go posh.
 
kebabking said:
You've been spending too much time on that boat. Alone.

Wrong-diddly--wrong-wrong.
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But he's happy on his boat.

Anyway Friday night is pizza night. Last week I made one with goat cheese, anchovies, capers, and black olives. Usually I add mozzarella, and garlic, but am using the goat cheese for a change.

This week I am cheating and using a margherita with anchovy stuffed crust. I might put some capers and olives on, but more likely I'll just add mozzarella.
 
moose said:
Can't really be arsed with delivery pizzas now, except for in desperate times, because we've been spoiled by the pizza at both Ply and Rudy's in Manchester. We end up in one or the other most weekends.
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The Rudy's one is just round the corner from me - might give it a go one day. Do they do takeaways?

twentythreedom said:
I eat meat but the best pizzas (pizze?) are veggie
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Spot on. Simple and no meat is always best.
 
IMG_20180202_193750137.jpg

14'' thin base, BBQ chicken, bacon, grilled peppers and red onion. And extra cheese.

Fellowship of the Ring on DVD, and pavlova in the fridge.

#win #fuckthatveggieshit #dinnerofthegods
 
moose said:
No, they don't. And they don't serve pizzas all the time that they're open, or take bookings. Best to go early doors, or have a few drinks whilst they're warming the oven up. They're opening another one soon to meet demand.
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The bastards - I'd much rather scuttle off with my pizza to scoff in private away from horrible people. :mad:
 
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