Pizza

my Blackbird t-shirt (vegan pizzeria in Philadelphia)

We need an Arrospok version of this, for the LFGSS secret society when they get together.

We need an Arrospok version of this, for the LFGSS secret society when they get together.

Captain Arrospok?

Would you each combine a superpower to become a giant robo-bike or something?

My pizza never seems to be as puffy and bubbly at the edges as others posted here. The base is always and doesn't feel too dense or anything though. Any idea why this might be?

Went to Yard Sale Pizza on the opening night. 3/5. Reckon there were a few teething issues. Looking forward to trying again in a few weeks.

We need an Arrospok version of this, for the LFGSS secret society when they get together.

Dude! What's rule #1 of LFGSSSS?

My pizza never seems to be as puffy and bubbly at the edges as others posted here. The base is always and doesn't feel too dense or anything though. Any idea why this might be?

What kind of flour are you using? How long do you knead it for? what are you baking it on?

I've been watching how others make light fluffy crusts...
The trick is, once your doughs good, to leave at least an inch of tomato less base around the edge. I've also created massive crusts by keeping the dough thicker. Pizza east oil it which gives it extra colour but I think that's a bit much.
I add old dough I've kept to each batch if new dough as recommended by pharoahsanders and that felt like the last piece of the puzzle.

On that subject... Fine tuning my toppings for when I open my restaurant and profit... Switched out caramelised red onions for apple. Less punter pretentious, less sweet, nicer colours and more English.

http://instagram.com/p/ojZLO-sfz_/

We need an Arrospok version of this, for the LFGSS secret society when they get together.

We have one.

What kind of flour are you using? How long do you knead it for? what are you baking it on?

Using tipo 00, I don't need it for that long, just until it's springy. I'm baking it on a stone that's been in my oven at full whack for an hour.

I think the tip of leaving a nice wide crust might work, I usually sauce right up to the edge

Dude! What's rule #1 of LFGSSSS?

'Don't pay more than fiddy dorrah for a gorgeous baby blue Arrospok'?

LFGSSSS sounds like a puncture.

We have one.

No, we don't.

It's too secret to be real.

Not many surprises here, but now I am hungry

http://www.buzzfeed.com/ailbhemalone/london-pizza-pilgrimages

Decent pizza centralish...talk to me.

Soho. Pizza Pilgrims.

franco manca tottenham court road ... soo many choices .. i dont generally open/recommend buzzfeed links but that one is good ^^^

Why am I not making pizza right now?

Because you are on here?

i dont generally open/recommend buzzfeed links but that one is good ^^^

The pizza thread is not a place for jokes. This is srs bizness.

I need to cook pizza.

Next week...

Went to Santa Maria on Friday finally. The pizza was good, I had a Margherita, tasted like there was truffle oil on there which was a nice touch. There was a negative though, it was really wet, the middle of my pizza was swimming.. 7/10. Is this usual and part of the charm or was I just unlucky? (They were rammed and I got a takeway pizza to eat on the grass across the road).

Personally love a bit of central moisture, as long as it's something like cream, cheese or tomato sauce, NOT something watery, like water

They're sloppier than I'm used to as well and have been each time I've been there (only a few). Toppings slide off and the wringing base becomes easy to roll tightly, rather than bend or snap. It results in a dismantling of each slice and a scooping up with the fingers of jumbled topping, rather than it and the base being eaten together. But it's a fair trade for how Mediterranean the whole thing makes me feel, sitting on my arse by a busy Ealing road.