Pizza

that 'end of evening snack' could be improved if the Italian sausage was replaced with doner meat and chilli shosh, and complimentary jagerbomb

New pizza show on Munchies... Enjoy!

https://youtu.be/BmiQRvib3DQ

That's brilliant, thanks for sharing.

Steve, when are we going to see your pizzas for sale in northants?

Did the pizza pilgrims technique for the first time on saturday and again yesterday #ohmidaze
This will now be a weekly event

^Me too. I had to get the kids to top theirs before putting them in the pan for safety's sake and that does impede the heat penetration you need to get the base really nicely cooked, but the ones we topped on the heat were amazing. Best not to rush either, they can have a good 2 or 3 minutes on the stove before going under the grill.

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The host of this series is a legend and Bill Meier's main man which can only be good in my books

Off to a villa in Italy next week that haz proper outdoor pizza ovens. Any tips on making the fires, cleaning etc?

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Any tips on making the fires

Basically make a stupid big fire, 2-3 hours before you plan to make the pizza.
Move ember to the sides / create a "harbour" to put the pizza.
Use an old, wet mop to quickly clean the area.

I will warn you it is a bit of a faff and yes leave a lot of time for it to get really hot

Oh I made Chicago style deep dish in this 14 inch skillet. Amazing.

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bah pic won't load.

I can see it and have the same pan! What is your recipe?

Not cool bro. Not cool.

I made this one.
http://www.kingarthurflour.com/recipes/deep-dish-chicago-style-pizza-recipe

You need more water in the dough than they say and are wrong on the tomatoes. Don't drain them and use two cans.

I lived in Chicago for five years. Don't knock it till you try it.

it's not that hard. just leave plenty of time to get the fire hot and don't roll out the dough until just before you need it.

Which 14 inch skillet?

Looks like a thoroughly pleasant family evening. Wise move getting the kids to top it first. Try it on your own with a screaming hot pan, it really makes a difference - the high heat creates an almost instant crusty layer on the dough which prevents the air from escaping giving you bubbles as it cooks and expands.

It's an All-Clad one of these https://www.amazon.co.uk/All-Clad-Stainless-14-Inch-Fry-Pan/dp/B00005AL5H

It's an All-Clad one of these (no it does not cost this much). https://www.amazon.co.uk/All-Clad-Stainless-14-Inch-Fry-Pan/dp/B00005AL5H

Picked up a pan with low edges like this

gonna dedicate it to pizzas so I don't have to oil it in again after each time. Trial run tonight.

I lived in Chicago for five years. Don't knock it till you try it.

Lou malnati's or Giordano's?

In other pizza news Roccbox is claiming to be a victim of its own success and because they got a shit load more orders than expected they've decided to order the parts in a much larger batch which has pushed all the lead times back to late july at the earliest.

I want to make pizza outside in the summer. get the feeling it will eventually turn up the minute summer's over.

Actually I used to go to the original Gino's East just off North Michigan Ave., I think that was the only convenient one then (ie 1990's) but they are now all over the place and haven't had one in ages. Have heard good things recently about Pequod's in the Lincoln Park neighbourhood