Pizza

Something like this https://www.amazon.co.uk/gp/aw/d/B0001IWYFA/ref=psdcmw_3000301031_t1_B07F95NVXS

Hahaha it's de-skinned sausage, I wasn't sure how it would turn out so I didn't want to invest too highly in my topping.

I did make the sauce though

over cheese

no such thing.

Ooni Pro going cheap(ish) for a few days. £350 rather than £500
https://www.homebase.co.uk/ooni-multi-fuelled-outdoor-oven_p496603

would that be better similar to a pizza peel?

anyone know where i could get a cheepish baking steel?

eBay
There are sellers that will sell you 12mm thick steel cut to size. It will need a scrub with wire wool and then seasoning, but will be far cheaper than anything marketed as pizza specific.

I'm enjoying the frying pan/grill method, but what's the secret tip to get the rolled out dough into the pan without it bunching up. I drape mine over the rolling pin, but happy to be enlightened.

I find pans without sides make it so much easier to transfer the dough and keep it's shape.

Tell me your not using a rolling pin to flatten the dough...

He probably uses a laser to cut out the circle.

No, purely as a draping device. Am gonna investigate no sided, or low sided pans

I've posted links to several in this thread. Anything heavy cast iron with no sides will do the trick.

Fold it into quarters (plenty of flour to stop it sticking) or slide it off of a peel/tray

I'm looking for one of these but a bit bigger ... something that would accomodate nystyle pies.

Not sure a NY style pie would work that well on the hob and grill method, might be too deep to cook properly without burning the top and bottom :/. A cast iron skillet probably your best bet if you were going to attempt it though.

The thing about NY style pizza is that it's not about the thickness, it's about the dough (more bread-y, higher protein) and slower/colder (but still pretty hot ... you're looking at a surface of 250-300c) and an oven as hot as it it will go so it becomes crispier/drier as opposed to neopolitan style pies.

thin but sturdy

a baking steel could work but it would just take forever to heat up in my oven

If I remember correctly the N.Y. pizza style came about due to a lack of pizza ovens when the immigrants first arrived. So they cranked the oven to max and laid the pizza in a iron skillet.

Deep pan is a guilty pleasure for me. Looked down on by pizza snobs but whatever. I love a stuffed crust too 👍

ha yea ...

detroit style is pretty yums too. with the burnt cheese crust.

i'm not a pizza snob. every pizza has its time/place.

Apologies, had Chicago pie in my head when I replied.

I shape the dough then construct the pizza on a peel lightly dusted with semolina flour, slides off pretty easy.

This one I think, still remember clocking a lamppost as I cycled home with it in my shoulder bag.
https://www.nisbets.co.uk/vogue-pizza-peel-medium/f036

Actual lol

And olive oil in the dough, which gets it a little bit crispier..

I find that the below produces a pretty perfect dough on most occasions.

500g Strong White Bread Flour / OO
330ml Water
1 sachet Instant Yeast
15g Salt
25ml Olive Oil

Ooni pro incoming

Cheap?
https://www.homebase.co.uk/ooni-multi-fuelled-outdoor-oven_p496603