Pizza

@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!

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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!

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mesmerizing

Can anyone recommend a Pizza steel?

Yes. This has changed our lives.

https://www.shipton-mill.com/flour-direct/baking-steel-and-peel.htm

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.

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