Pizza

[Epona]

Breakfast pizza though. That's a concept I can get behind.

I am very happy to eat cold or reheated leftover pizza for breakfast and have done so many times.
The idea of a specific breakfast pizza involving specific breakfast items is something that makes me, my taste buds, and my stomach a little nervous however

 

[UnderOpenSky]

I could get behind sausage and bacon, but beans would be a step to far. I know Heinz did just that though.

 

[hash tag]

I am very happy to eat cold or reheated leftover pizza for breakfast and have done so many times.
The idea of a specific breakfast pizza involving specific breakfast items is something that makes me, my taste buds, and my stomach a little nervous however

I can't eat leftover pizza for breakfast as there is never any leftovers with me

 

[Epona]

I can't eat leftover pizza for breakfast as there is never any leftovers with me

This is why I order pizza with meat on it, it's the only way I can keep N off my fucking dinner/breakfast

 

[Callie]

Convinced the OH to go for a pizza lunch. He went for BORING and I went for WEIRD

Venison sausage, cavolo nero and pickled red cabbage winter special


Funnily enough it was a bit weird. Earthy. Which is not a quality I usually look for in a pizza. Anyway it was fine but I wouldn't order it again. Have just had the last 2 slices with extra, extra cheese and hot sauce...the solution to all ills

 

[Sue]

I could get behind sausage and bacon, but beans would be a step to far. I know Heinz did just that though.

When I say 'breakfast pizza', I mean normal pizza for breakfast, not one with breakfast ingredients cos I'm not a complete weirdo.

 

[danny la rouge]

When I say 'breakfast pizza', I mean normal pizza for breakfast, not one with breakfast ingredients cos I'm not a complete weirdo.

 

[wtfftw]

I enjoy leftover pizza for breakfast and also specific breakfast pizza

 

[Sue]

View attachment 414709

I'm sorry to say it but that ^ is obviously the product of a troubled mind.

 

[hash tag]

No problem with sausage, egg, tomatoes and mushrooms on a pizza for breakfast

For comparison, I think this was from Frankie and Benny's?

 

[existentialist]

This is why I order pizza with meat on it, it's the only way I can keep N off my fucking dinner/breakfast

I might try that. It's the only way I'm going to have pizza for breakfast, what with me being vegetarian.

 

[hash tag]

Pre opera pizza. The chocolate mousse here was best ever. Re-use Guardian Content

 

[hash tag]

Finally made it to Sleazy pizza Brick Lane. It was basic, no frills maybe a little giimicky place without alcohol. Very well cooked. I had an Emmanuel, with brie and bacon. What's not to love. We would go back.

Sleazy Pizza

Naughty! Saucy! Hot!

www.sleazypizza.com

 

[rubbershoes]

Why does my dough shrink back so much when I'm rolling it? How do I need to change my recipe or method?

I always try to make very thin bases

 

[tommers]

Why does my dough shrink back so much when I'm rolling it? How do I need to change my recipe or method?

Put flour on it.

And don't roll it

 

[rubbershoes]

Put flour on it.

And don't roll it

There's plenty of flour involved already

 

[tommers]

There's plenty of flour involved already

Hmm, Internet says underproofed then?

 

[hash tag]

Don't roll it, spin it in the air

 

[wtfftw]

Why does my dough shrink back so much when I'm rolling it? How do I need to change my recipe or method?

I always try to make very thin bases

room temp? rested enough (hours)?

 

[rubbershoes]

The dough goes in the airing cupboard for a few hours and doubles in size. Then gets bashed back and rolled out

 

[wtfftw]

what if you don't bash it back?
or after bashing roll into a ball and leave for two hours and then stretch it?

 

[tommers]

The dough goes in the airing cupboard for a few hours and doubles in size. Then gets bashed back and rolled out

Not that then. You've reached the limit of my knowledge

I use 150g of flour per person (sometimes a bit more so say 500 for 3), bit of olive oil, salt, yeast and half as much water as flour (so if you have 500g of flour you want 250 ml of water). Leave it to prove for a bit, knock it back, flour on surface and top of dough, stretch it into shape, put it on floured peel, toppings, oven, done. Never noticed much shrinkage tbh.

 

[hash tag]

Back to the original Crust Bros. Both very good

 

[UnderOpenSky]

This was so good. And not far from me. I shall be back.



Some other nice bits as well

 

[hash tag]

This was so good. And not far from me. I shall be back.

View attachment 419024

Some other nice bits as well

View attachment 419025View attachment 419026

Pizza looks great. I would.

 

[KatyF]

That all looks great UnderOpenSky

 

[hash tag]

Back to Pelloni's last night

 

[Epona]

Back to Pelloni's last night
View attachment 419730View attachment 419731

N loved his pizza(s) there so much he's already started talking about how it's where he wants to go for his birthday meal - in October

 

[hash tag]

N loved his pizza(s) there so much he's already started talking about how it's where he wants to go for his birthday meal - in October

I think they have a branch in Finchley that I must try and get to one day.

 

[UnderOpenSky]

So I'm quite enjoying these at the moment. Obviously not as good as straight from a wood fired oven, but not bad for frozen, especially as they are only £2.29!