Pizza

Doin pizzas tonight - Dough a mix of sainsbos bread flour and doves white spelt (covid constraints innit ). standard oven. No fancy equipment - any pointers on best technique - Baking tray on full whack or what ?

Pizza Pilgrims frypan method, requires a frying pan with a metal / heat proof handle

https://www.pizzapilgrims.co.uk/2017/06/frying-pan-pizza/

(With pizza pilgrims frying pan method) Have the oven on full for 20 minutes then switch to grill on for 20 minutes before you put the pizza under it in a pan as close as it will go without sticking.

Grill pan should be screaming hot too before you put the dough on. Wait 10-20 seconds for dough to start bubbling before putting on sauce and toppings then put under the grill.

Just an FYI for anyone Walthy™ based - the Italian Deli sells the good Pizza flour by the KG.
I shall be using it this weekend with my latest attempt at a starter, which is actually going nuts.

heat proof handle

Or really good oven gloves... and a tolerance for heat.

Pizza iz gud

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That one sure looks the part.

That's looks bang on mate but what's this abomination on the table...

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Ha! #rep for the zoom and enhance.

Lol, you love it. Ham and pineapple is boss.

Relevant

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Im calling the pizza polis.

Make a wonderful Neapolitan base, then top it like a 13 year old making a custom order at Dominos.

Dough preparation and Ooni skills so nice
and then pineapple.

Pro pizza topping tip:

onion, mushroom, pineapple, bearnaise sauce. Sounds shit but it's such a guilty combo

Yea, why not add cranberries and some baked beans while you're at it?

You people will all burn in hell.

No chance.

Anyone who had pizza in Sweden knows what I'm talking about. Check out our national treasure, the kebab pizza

This could be the pizza thread schism.

I thought pineapple only appeared on supermarket pizza - didn't realise people actually added it through their own conscious choice.

Thanks all - smashed it !

My takeaway of choice in Durham used to do a kebab calzone which consisted of tomato sauce, cheese, doner kebab meat, chips and garlic sauce all folded nicely into a 15 inch pizza. Then topped with cheese and kebab meat with chips on the side. I miss it.

Wife unboxed her new ooni 3 yesterday and it's all now built and ready to go. Need to run it through one full temperature cycle for 30 mins presumably to clean it, but we don't have the natural fire starters or a blow torch to light the pellets.

Are either of these essential? How do you light your pellets?

A heat gun works apparently.

I'm from Teesside and there was a thing called a "London pizza" there. Margherita with a load of chips and garlic sauce on top. You could get them all over Teesside and possibly other places up north. I did always wonder why on earth it was called a London pizza though.

Haha, I've mentioned exactly this before.

https://www.lfgss.com/comments/14962086/