Pizza

Keep the sweet sauce and up the seasoning?

Lemon juice or balsamic are legit ways of tweeking the sharp/tartness of the sauce.

Want.

Been spoken and poster before but the forums own pizza wizard @metrocammell runs a place out in Ealing called Santa Maria, which has recently been getting some amazing reviews.
Great pizza and always lovely staff, get yourself down there if you haven't been before..

I'd be well up for a forum trip to Santa Maria. It's been ages since we went.

I'm in!

This is a home made pizza oven. Built in some woods by some trails. ALthough the people who made it had no idea how to make pizza they gave it a good go... the peppers tasted so good cooked this way.
I am going to build an oven at the trails I dig at next summer...

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Cool, when are you thinking? Sometime in the next two weeks?

This is a home made pizza oven.

..ghetto style! Nice!

So when making the dough do you use the same 'oo' flour when rolling out the dough on the work surface or do you use another flour? Seems a shame to waste the good stuff for this purpose?

I use cheap stuff for this.

I have a confession, my electric oven, even with a ceramic pizza stone doesn't come out right. Am going to experiment with the pan method as I have a cast iron frying pan.

Tempted to experiment with a halogen oven.

Could you potentially make tandoori nan with the frying pan technique? Would it be any different from the pizza dough I (finally) made last night?

I'd expect the recipe to be different, but the technique should work

http://uk.uuni.net/collections/frontpage/products/uuni-2

would defo fit on a rack on a bike...

Went again this weekend. Found that if using dried yeast then using more than Pizza Pilgrims suggest (2g/kg) works better for me.

Stilton, Walnut and Apple is a winner of a flavour as well.

I looked at that Uuni last time you posted it, and it looks interesting. As I looked at it further and read a bit about it however, you will notice that it burns some kind of proprietary wood pellets, and my guess it goes through a tonne of them to stay at high temperature. The one layer of steel isn't going to hold much heat. So while the oven would be easy to carry, the fuel and pizza ingredients would likely be prohibitive for moving by bike. I would think anyway.

Ohhh thought I might of posted before... good thinking there actually. One day I will find/build/buy the perfect pizza oven, thinking next time I move house I want/need a garden so I will defo be putting one in there.

Tried this earlier, if you don't have the time for dough but do want a delicious pizza

http://www.seriouseats.com/2014/10/cast-iron-skillet-tortilla-pizza-bar-pie-food-lab.html

It's pretty good! Much better than expected.

Possibly. But you can go from nothing to ready-to-bake dough from scratch in a little more than an hour. I would prefer to just wait an hour to eat and make my own....

My mother knocked down my pizza oven to build some new raised planters, built that bad boy with my own hands and clay/sand from the beach

#Gutted

WTF man. Disown her? Any pics before demolition?

Anyone find that the pizza dough is probably better 3/4 days down the line? One of the joys of weekend pizzas, is additional weekday ones.

Since I heard of that recipe that calls for letting the dough rise for 3-4-5-6 days in the fridge I have hardly ever had pizza from dough made on the same day.
So it's more like: make dough on tuesday, eat pizza fri / sat /sun
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