Pizza
- Thread starter Kanda
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I like trying odd, different, unusual .....thin slices of potato, mozzarella, ham, taggelio cheese & rosemary.Is that topped with sliced potatoes?
Please talk us through the toppings!
I really want to know what taggelio is.. Having said that, taking a really cheap lidl pizza and adding ingredients can be quite good in as pinch really
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Taleggio cheese - Wikipedia
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moose
like some cat from Japan
I think that's the first time I've seen sesame seeds as a pizza topping
That looks really good. I do like a white pizza. Not had one for a very long time though
UnderOpenSky
baseline neural therapy
Your pizzas look amazing.
tonysingh
Random Clever and Witty Strapline
totally down to the techniques I learned on this thread eids.
this is the key post on this thread, it's an outrage it has no likes. A number of us have a lot to thank it for.
Only picture i've got of the cooking, one of my early pizzas, didn't have another rise after balling then, dough was a bit of a struggle to get round. The meat transfers heat to the base really well and the grill does the top, definatelty the best way to cook these type of pizzas
You should be able to use this technique with some of the other recipes on this thread, you might want to increase the water content (hydration) do get more spring and not burn the dough (ive gone up to 70%, but use around 65 now)
Get a heavy pan on a high hob and turn on the grill, set-up so the pan will get as close to element as possible. shape you dough to slightly smaller that the pan (it tends to stretch a bit as you lift) a little bigger on the edges and when the pan is smoking pickup dough and put in pan.
Add your sauce, cheese (i keep the mozarella in the fridge until now, it can over-cook under the grill) and toppings. The dough should be puffing up now, lift up the edge and check for a few black spots, when it is ready put under the grill until the edges are charred slightly, take out, slide off pan and try to wait until it wont burn you mouth before eating.
Let me know if you have any questions
actually, maybe it's this one. Either way Deiselbar is a total legendBeen perfecting my Neopolitin pizza for a while now, use a cold ferment (3-4 days in fridge) sourdough base, spread out in a v hot frying pan, topped and then put under the grill. Its the closest you can get to a proper wood oven in a kitchen, outside gets crisp and a bit burnt while the inside is doughy.
Much nicer than any i have had even in restaurants/street food stalls although i have not been to Franca Manca
I'm one of them...I didn't go as far to send the idea into the Grun during lockdown though. Do we have an Andrew from Newcastle among us?
moose
like some cat from Japan
Sadly Andrew from Newcastle was overcome by fumes when he put a non-stick pan under the grill, and he scratches his itch no more.
farmerbarleymow
I'm Petee's spirit animal
I don't know - it sounds pretty nice, and healthy too. No reason why you can't have seeds on a pizza either.
farmerbarleymow
I'm Petee's spirit animal
Anyone got one of these?
Pizzaiolo
Cook an authentic wood fired style pizza in 2 minutes. Discover brick oven performance at home, for a fraction of the cost.www.breville.com
£700 and weighing in at 25kg
tonysingh
Random Clever and Witty Strapline
Finally twigged that you can make pizza dough in a breadmaker. Nothing special here - just cooked on a baking tray in a normal oven on max. But it's so much better than supermarket
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Those black things look suspiciously like olives to me
Supine
Newt Member
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Finally twigged that you can make pizza dough in a breadmaker. Nothing special here - just cooked on a baking tray in a normal oven on max. But it's so much better than supermarket
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That looks fantastic!
farmerbarleymow
I'm Petee's spirit animal
It totally ruins it. Olives have no place anywhere, let alone pizza.Those black things look suspiciously like olives to me
farmerbarleymow
I'm Petee's spirit animal
Bargain - someone on the thread should buy one and report back.£700 and weighing in at 25kg
