Pizza

http://goo.gl/maps/MCbfm

go down towards the market from that point...theres a place there. It's decent if you get it hot hot hot...

@tiki keep that blasphemy out of here...

I've just made rosemary bread from dough that made poor to average pizza last night (it was already 3 days old) BUT in a frying pan/under the grill and its amazing! Pizza stone, say hello to bin, bin...

Frying pan the under the grill WTF?

tiki keep that blasphemy out of here...

lol

@Buckarooyep, don't be a sceptic, I scoffed at the idea for ages, but Pizza Pilgrims and Heston swear by it... only way to get the crazy heat thats needed for pizza.

Right I saw the PP thing when they did some hideous article with Pippa Middleton. Care to explain the process as I'm more than willing to give it a go :)

They've done well for some lads from Norwich.
Quite simply, get the pan (heavy, non stick, decent) crazy hot... let it get smoking, chuck the base on, put toppings on, and in that time it will prob be near done, then put the whole thing under a pre heated maxxed out grill as close as possible for about the same amount of time.
Sounds crazy talk, but I'm never using a domestic oven again.

Cheers will give that a go. Nice one dude.

I concur with the frying pan/grill method, works best if you get it under the grill as soon as possible to get a good rise, then return to the hob to finish the bottom. Sadly my grill isn't as hot as the old one :/

Daily pizza fact: Chapati flour makes amazingly stretchy pizza dough.

Get the pan Hot on hob, add pizza, then under the grill?

That's pretty clever.

Daily pizza fact: Chapati flour makes amazingly stretchy pizza dough.

I have been experimenting with adding semolina in varying amounts recently. Started with a big percentage, something like 20% of the total flour, which I found a bit much and as little as 5% at others. Still trying to figure out an ideal ratio but I think I am convinced it is worth adding. Hardly revolutionary I know.

sounds interesting, do you line the pan with anything first at all? Oil etc....

Also whats a good recipe for a good tomato base? I really love the taste of the dominos base but never able to replicate it. anyone able to get close?

I'd guess the closest you could get to a dominoes sauce would be use a bottle of ketchup, one rotten tescos value tomatoe, 500g sugar, 250g of salt, 20g rat droppings. Not really my thing but I'd bet that's get you close.

I use DOP Italian plum tomatoes, blended and sieved with a dash of salt, pepper and olive oil. And a couple of basil leaves. I often reduce it for 30 mins.

Pan wise, no oil, just a smoking hot pan.

Rolling the dough out on semolina helps it not stick

Yep. I always roll it out in semolina. The larger grains act like tiny ball bearings so it slides off the peel and onto the stone with few mishaps. Frying pan technique doesn't require it obvs but I use a little.

Semolina I find gives a slightly crisper finish to the dough, and I lie the textural change. It's Pizza Month anyway, maybe we need to have a Pizza - Off...

While im at it, may as well ask what cheeses everyone uses...

Thanks will give it a go, just not the first recipe!

DOP?

Well, if you are such a Dominoes fan i'd try and match their cheese flavour and texture wise.
If you check any big supermarkets bins after close they should be full of damaged goods, hunt through it until you find some value grated mozzarella then take it home, leave it out the fridge until its out of date then spread liberally over your base and sauce, and voila, Dominoes!

I use this place a lot... http://www.nifeislife.com and just bought some of this http://www.nifeislife.com/buffalo-mozzarella-from-campania-hand-250g-p-2241.html which will be flown in Friday so good and fresh.
This stuff is great too, and allegedly mozarella is best non travelled (as it damages very easy)
http://www.waitrose.com/shop/ProductView-10317-10001-75551-Laverstoke+Park+Farm+buffalo+mozzarella#.UwI2s0KrfBc

In for pizza off, I'm reworking my recipes from the ground up, dough made exactly as per pizza pilgrims recipe...

http://instagram.com/p/trxsapsf6i/

DOP = a certificate of authenticity issues in Italy meaning the item is produced in traditional methods in a certain location.

DOP = best.

You forgot MSG.

I heard a good tip from a pizza chef a few years back, which was to use rape seed oil in the base. Can't remember why, but his pizza bases were great.

Let me guess you dont really like Dominos ha!

Brilliant cheers will give this a go...

Talking Dominoes is like going into the porn thread and saying "anyone seen these sweet Foffa fixies before? They look great!"

This thread needs moar pictures. Get baking people