Pizza

Chips on pizza is authentic Italian.

I guess you'll know what a parmo is then as well but we won't derail this thread.

Hahaha

I fuck with this, needs to be the right type of chip tho.

I definitely do. We moved down to Hartlepool when I was 13 I think it was so have had a lot of them.

top it like a stoned 13 year old making a custom order at Dominos

fixed

Anyone who had pizza in Sweden knows what I'm talking about.

Anyone in Sweden is just drunk all the time, so anything with some sort of bread, grilled meat and garlic is appreciated.

Im just trying to be the guy, that young me, wanted me to be.

Fair enough!

🙂

It'll all be about the battered deep fried pineaple and ham pizza next.

No comments about the chocolate pizza, or the banana and (unpeeled) kiwi photographed and mentioned before .

Apologies in advance, has probably been asked a million times in the thread but does anyone have a link to a good recipe for normal flour and dry yeast and a just a normal oven for baking, no stone, pan, etc?

Thanks so much!

The one we use is from Rachel Khoo's book, it's dead simple. I'll take a photo once I've got my phone back from making white noise while my lad naps.

for dough, this franco manca one or this NYT one have been fine for me - i think the biggest improvement from my previous efforts was the time - i'd rushed dough right before cooking whereas leaving it to rest/rise for at least a good few hours makes a huge difference

My quick oven pizza recipe for days when I want pizza that evening. If you've a breadmaker it may have a pizza dough setting; mine has one that's 45 minutes long, and I just tip the dough out and shape into balls. Means I can have pizza on the table less than 90 minutes after walking in the door.

500g flour (strong/extra strong white)
1 tsp/7g instant dried yeast
10g salt
325ml lukewarm water
glug olive oil.

Mix, knead until it comes together, shape into ball, let rise until doubled, knock back and shape into balls, let rise again for 20 minutes. For my use I usuallu split the dough into six; I cook the pizzas on oiled enamel roasting tins in my preheated oven cranked as high as it will go, which cooks in about 8-10 minutes.

Seems similar to the others here.

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A couple lunchtime pizzas. Kneading the dough for much longer than I usually do really made it much easier to stretch out and handle. Will definitely be doing that from now on. Or buying a stand mixer

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I am Scottish tbf.

For the haters. Today’s lunch efforts. I gon get fat.

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Ha, anchovies and pineapple, I see you've doubled down!

Thanks all for the replies. Will pick one and report how it goes!

Check out our national treasure, the kebab pizza

Your national treasure was stolen from a kebab/pizza place on Hull Road in Hessle then. At the age of 16, not having to choose between a nasty pizza or a nasty kebab was mind blowing.

Edit - might sound random but does anyone have a recipe for kebab shop chilli sauce?

not having to choose between a nasty pizza or a nasty kebab was mind blowing.

Ah drunk me would have had my mind blown.

Seriously WTF is that parma or parma style ham with pineapple.....the addition of jalepinos is a good addition but parma ham on a pizza.... Did you add anchovy or anchovy oil to the pizza as I am wondering how good addition that would.

Pizza number two..am jealous as that looks lovely. One of my favourite pizzas.

Absolutely pizza polis. Neeeee nawwwww