Pizza

All those look brilliant. How do they taste more im

All those look brilliant. How do they taste more importantly?

Much better than I expected. Better results with the 2nd one – stretching the dough out in the hot pan. I fully love the pan method. Crispy bottom every time!

Cheese news...

I used cubed Taleggio on the 1st pizza. It's a washed-rind (with brine, so stinky) full flavoured cheese. It's got a mozz-like texture once heated. It's used in italian cooking but I'd not tried it on a pizza before - truly recommended! The Laverstoke mozzarella is tastier than most mozz and good value, but not amazing IMO. Apparently they make an unpasturised version (I'd like to try that).

For mozzarella the big 250g cheeses from Cantile are still king for me, although there are other Campana DOP cheeses I've not tried. Wobbly, milky, smooth, hints of sour. Just great.

Couldn't find a pic of their mozz, but this is their logo...

...jelous of these 'bubbles'.

I think insane heat from below is the only way to get this (and white flour).

I've no pics but it was a heady eve of trying out the pan and grill method straight out of the Pizza Pilgrims handbook. http://www.redonline.co.uk/food/recipes/pizza-pilgrims-margherita-pizza
A massive success, crispy chewy base and airy delicious crusts, all kinds of perfect. That Heston video from Chris bmx was incredibly interesting thanks for that link man!.
I did a really quick version of those 4 hour tomatoes he does with the slice of garlic and basil, about 30 mins on 160c, they tasted great and were dry enough to not effect the base when cooking.

Tried making pizza last night. It was 50% successful.
Base was 25%spelt, 25% wholemeal.
Sprinkled some cornmeal over the top of the base to try and keep the crust crisp
Sauce was essentially a reduction of some chopped up tinned toms, garlic and dried tomatoes.
Method:
I've got this old heavy cast iron tray, and I flipped the oven to as hot as it would go, plus fan, leaving the tray in, for 30 mins whilst the sauce cooked down.
Don't have a pail so made the pizzas on parchment and transferred directly onto the very hot tray.
Results were good- crisp bottom, quite tasty, good crust. Would give 7/10.

Made two batches of dough; one "regular", and one with 25% corn flour (always thought it tastes real good, dough does not want to rise as much though), using the many-hours-in-the-fridge-method.
Looking good so far, albeit not as smooth as chrisbmx' : /

It's the heat from above rather. You need to get the trapped air to expand before the dough starts to cook, hence you need to whack it under the grill ASAP

I see.

I've darkened the base in one shot before moving to the grill. What do you do for 1st pass on the hob?

I have the pan hot to start, top the pizza as quickly as possible on the hob and then straight under the grill. When the top's good, back on the hob to finish the base

Ok, that makes sense.

I did as @TomvanHalen said and results were spot on.

Stones in the bin folks, this technique is by far the winner. (Potato and chilli)

Ooh Chris Stahp!

Need to do pizza tonight now

Do it do it do it!
I did one last night, doing them pan/grill is much better socially too as its quicker and the heat doesnt decrease over the eve (like an oven due to opening).
I'm using 1g of yeast per 500g flour now, and leaving it to prove outside of a fridge so its a slower rise, seems to make it much more elasticy and smooth. Going to play dough recipes next/again...

I wouldn't try play dough... Dad joke.

Yep need to have a tweak of mine but going to see how results differ with this technique.

I am excite.

I tried the cooktop/grill method at the weekend and seem to be in the minority of preferring the oven. I didn't get as much spring in the crust, but as I read now it seems I was #doingitwrong. Maybe will have another go at the weekend.

@chrisbmx116 that looks awesome. I made a bit of a mess of mine this weekend using the pilgrims technique (cooking after 6 hours riding is never gionna go well) but having another go on Thursday.

Cheese news...

Another pop last night using cheap (tesco 44p) Mozz.

Results were a bit rubbish. Congeles rather than blends and produces lots of moisture when cooking.

That looks amazing. I'm going to try out some pizza making on the weekend but I'm a total beginner.
Could you outline the basic ingredients I would need and a basic outline of how to make it? Want to use the pan technique too.

Probably don't have time to go out and find quality ingredients so will have to be sourced from the supermarket.

@goonz

Thanks! This is a pretty good how to...

http://pizzapilgrims.co.uk/frying-pan-pizza-recipe/#.VDZ5uEKBPOU

I leave my dough out overnight to prove then pop it in the firdge in the morning, sometimes I have to "re-roll" it, which is basically fold it in on itself a few times...

When you kneed dough you are getting air into it, I use the french kneeding technique to finish it off and get some good pockets of air in.

Make sure you get the best flour you can, OO obviously, Sainsburys do fresh yeast for cheap if you ask at the bakery section (large stores only).

Be weary of combining salt and yeast as salt kills yeast, hence adding it a bit later.

Ah right so I basically need to make the dough Friday might if I want it for Saturday lunchtime?

Yeah... if not earlier... but you'll just about be ok. I leave it 24hours.

Brilliant thanks, although I could have simply asked my local dominos how they make pizza! ;)

I think i may have killed my yeast with salt, very little rise in 24 hours. A time consuming lesson to learn.