Pizza

Regina Margharitta would have put in the summer palace dungeons on Naboo sorry Caserta

but parma ham on a pizza

Parma ham aka prosciutto?
My oven pizza is basically a Margherita with prosciutto, I love it.

Got a few different dough recipes to try out this weekend now... a roma style and a couple of the recommendations here. Beer is in the fridge and had a cubic metre of wood delivered. I get the feeling on Monday I'll be 10kg heavier ...

Lolol

Ham and pineapple with fancy ham, innit. And jalapeños, of course. A real Italian classic.

And yes, did pour a bit of the anchovy oil on the pizza for good measure.

Yep, proscoutto crudo.

There is a place for you too in the summer place dungeons.

Why not just put it on after cooking/baking the pizza and let the pizza warmth warm the parma ham.

PS I'd say try black forset ham, I think the smoky taste goes well with pizza.

@nefarious anchovy oil makes everything taste better. When making slow cooked pizza/pasta sauce I always add a couple of anchovies, umami goodness.

Maybe a few chilli flakes or fresh chillis or may be chili anchovy infused oil!!!!

The fat tastes a shitload better when it crisps up in the oven tho.

Bread machine, instant yeast, oven cooked.

Still delicious.

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This, in reply to @lynx regarding prosciutto. On pizza I just like it better this way.

@nefarious it's not crackling ffs

@withered_preacher Hope that you get that I'm taking the piss. To me, it doesn't taste right. As I don't have to eat it my opinion doesn't matter. Still say try the black forest ham, being smoked I think gives it the edge.

Confession, I have eaten and enjoyed a pineapple and spam pizza, and a pineapple and corned beef. Both times I was not sober, and was more of a fluffy deep pan dough rather than the thin Neapolitan pizza.

good grief

For real, guanciale lardons are the best thing I’ve ever had on a pizza.

No problem, I may try Black Forest Ham at some point.

shots fired

Yellow card 😆

Recipe?

Tried lardo? Porky, fatty goodness that almost vanishes during cooking

hahaha

Anchovies, olives and capers; immense! Would add chili flakes.

One of my favourites which im going to make as a special on Monday is Sausage meat with tender stem broccoli that have been fried in Garlic butter prior to cooking.

Seriously delicious

So, first time using gas yesterday and pretty much confirming what everyone has already said. For convenience and practicality it's so much easier and there's no discernable taste difference. It's not as fun as using wood but it makes more sense for everyday use, plus it cools down a hell of a lot quicker.

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We roast broccoli in oil in the pizza oven with sausage and fennel seeds

That is then cooked with smoked mozzarella and unsmoked mozzarella.

It’s a bastardised attempted version of one of @metrocammell ‘s pizzas that uses friarielli and a fennel sausage

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Went with your recipe which is very similar to the one Tonts posted and it was great! Thanks a lot. If I figure out a painfree way to post pictures I put some up later. Looked nothing like some of the artisanal extravaganzas on here but was a solid pizza and made everyone happy.

My oven doesn’t have a bottom heat setting so what’s my best bet, getting a stone? I just heated up the enamel tray while preheating the oven and then slid it the pizza onto the hot tray and let it bake for 10 minutes on max heat. Worked well but wonder if I can tweak it.

Frying pan then the grill... best method for home cooking pizza.