Pizza

Posted on
Page
of 225
  • @Olly398 Would you like to try a rebuilt older kenwood? A701/A701a etc?

    These have been stripped, cleaned, new food safe grease in the gearbox and new brushes and the few electrical bits.

  • Had pizza from La Giaconda near wood green station. Had the XL which was a big pizza. It was nice. The pizza is made in an electric spinning pizza oven, and the dough is fresh. The pizzalaio is Italian and good at his job.

  • Thanks man, we splurged on a new ‘un.

  • Anyone else been on pizza chef duty all Xmas with their ooni/rocbox etc? Been absolutely smashing the pizzas out!


    2 Attachments

    • 10DEFC66-DA7A-4DFE-9F6C-65DE41DDB1B9.jpeg
    • E33A187D-1899-4B60-8479-BE808B12F32C.jpeg
  • Diastatic Malt. Bit of a game changer for me. Finally getting that extra crisp on my crust/dough in the ooni.

    Running it on gas, door on, chimney uncapped, heat medium-low (300-350c). Really happy with the results. Crispy goodness!

  • .


    1 Attachment

    • imageproxy.php.gif
  • mesmerizing

  • Can anyone recommend a Pizza steel?

  • Thanks, just the thing!

  • Mine was about 20 bux from a local metal shop.

  • i bought one of these and am confused about the instructions ... it seems to indicate that you should be always using baking paper, but doesn't that defeat the purpose?

  • You should also dry clean everything, including socks and gitch.

  • Nah, doesn't it just suggest using baking paper if you can't be arsed with maintaining it?

    I've never used paper on it with no problems at all.

  • Yeah I'm certain that the baking paper thing is just a suggestion for if you don't feel comfortable with your steel developing a food stain patina over time. I have never and will never use paper with mine. Two years in and its in perfect condition.

  • How do you make it non stick...

  • I have a mason and cash terracotta stone, a random creamic stone and very very lightweight aero round bit of metal that I stole from Roll Royce. Just use the mason and cash one with fine cornmeal for non stick.

  • You temper it with oil.

  • Just wanted to put a plug here for Share a Slice, in Pop Brixton.

    My kids and I go there every week after swimming lessons. The pizza is excellent, in a true Napoli style, and the guys that run it are brilliant.

    Sitting on a stool, watching the flames in the oven and chatting about pizza with them is a real highlight of the week for my small folk.

    My favourite moment was when we all decided that the bubbles in the dough are filled with yeast farts.

  • I can very easily imagine you spinning ridiculous pseudo scientific yarns to your poor kids... 😂😂😂

    What a good dad... 😘

  • what did the pepperoni say to the chef ?

  • you wanna pizza me ?

  • The yeast eats the flour and farts out carbon dioxide.

    Trufax

  • Truth

  • Yeast is a living fungus, Saccharomyces cerevisiae, and it is everywhere in the air. Yeast eats carbohydrates, farts carbon dioxide, pees alcohol, and gets hot.

    From the internet

  • Post a reply
    • Bold
    • Italics
    • Link
    • Image
    • List
    • Quote
    • code
    • Preview
About

Pizza

Posted by Avatar for nuknow @nuknow

Actions