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it isn't ?
Saw S*5 and panicked... I need to build a pizza oven in the garden I am yet to have....
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We're having West beers next week at Santa Maria in Ealing
Come and join us -
On Thursday?
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I miss your pizza, Pasq.
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Yes, on thursday 18th
You coming B&D?It would be quite a pricey commute, even by my standards. I might go to those kind of lengths for a yentz, but probably not a pizza.
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I miss u too, paul!
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In Ealing right now and finish work at 7.30. Anyone fancy going for pizza @ Santa Maria?
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Amazing to turn up and they know my order in advance.
Pasquale is the perfect host.
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Santa Maria mentioned in here:
http://www.theguardian.com/lifeandstyle/2013/aug/21/pizza-revolution-authentic-neapolitan-italian
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Best pizza I ever ate and not a tom in sight; Palermo, cream and pureed chestnut
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Oh hai Pasquale!
http://www.napolifansclub.co.uk/home/news/traditionalneapolitanpizza
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Where can I buy the flour used by metrocammell/Santa Maria? Also, anyone know where you can buy live yeast in East London?
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Dried yeast should be fine, no?
Otherwise, maybe try a brewery.
Or cultivate your own by not drying between your toes for a while.
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JUst screen grabbed the video on SMs site and found a shop online for both.. bosh!
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If you're making your own pizza, how are you getting a good hot oven?
All these questions, as I am building myself up to make AngryPizza™, and will take any suggestions on how to make it less Angry™.
^ Good link, btw.
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Where can I buy the flour used by metrocammell/Santa Maria? Also, anyone know where you can buy live yeast in East London?
The organic food shop in the central Greenwich covered market stocks fresh yeast, I get mine there. A good local baker may also give you some/sell you some if you ask.
http://www.greenlandshealthfoods.com/Gennaro Italian deli in Lewisham stocks a few different brands of Tipo 00 flour for pizza. I appreciate this is more South than East, but if it helps. http://www.italianfoodexpress.co.uk/
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Cheers guys, just ordered online from that shop, free delivery by tomo PM!
Oven wise I set mine to max, with the stone in it, for at least an hour before I cook... I also use a peel to get the pizza in the oven and believe it or not that makes a massive difference (less time for the stone/oven to cool).
hippy
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Pizza
Posted by
@nuknow
I'm not particularly enamoured with ricotta, and didn't have any fontina to hand, so the fourth cheese was morbier. It worked really well.
It's not a pizza I do very often, but if you're feeling the need to be indulgent...