Pizza

Girlfriend: Really? Where the fuck are we gonna put that?

Me: .

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@inchpincher are you going to have a whirl with sourdough pizza ?

Eventually, when the stash of dough balls in the freezer are gone!

Still haven't been to a Franca Manca despite living south for a good few years, did you see they sold the franchise/company for £27.5m!?

What!!! 27.5 mil!!! wow, good on them

Still haven't been to a Franca Manca despite living south for a good few years, did you see they sold the franchise/company for £27.5m!?

That's a lot of dough...

You won't need that once you try the frying pan method.

Really.

Is that the Heston method of preheat, invert then whack under the grill? I think I'd still use it for that. And when I get round to building my pizza oven/tandoor... when
#daydreams

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Heston and pizza pilgrims, changed my life.
Haven't used my peel or stone since. Hopefully building an oven soon though.

How do you transfer the pizza to the hot pan though?

can you explain you home oven based pizza method please.

No transferring done...
Get the pan red hot, chuck base in then put on toppings and put under red hot grill, as close as possible.

I did these in a crap hostel kitchen with a really bad grill.

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cool and thanks time to burn down the flat in search of good home pizza

Think I need to make myself some pizza again soon

Cooked basil, do not want.

Sorry, posted that before seeing your post.

Briefly as I'm on my phone...
Use a heavy frying pan and a grill, both heated up until they smoke. Chuck the base in the, no need to oil the Ian or anything, top quickly then transfer to the grill getting it near touching. What this does is seals the dough with a crisp layer trapping the air in resulting in a light base with air bubbles as per a proper pizza oven.
Domestic ovens can't get over 250 ish, a pizza oven should be at 450 or more, this method gets you the closest to that.

I can heartily recommend this method - i tend to oil ian up though, he prefers it that way.

Ha, bloody fat fingers/over keen auto correct.

cool sounds good, i used a pizza stone before but couldn't get the nice air bubble thing, wishing for a back yard out here to make a BBQ + Pizza oven station, would love an outside kitchen

ill leave out oiling ian

Done the PP method a few times and it's come out pretty good. Still need to work on shaping my dough, always wind up with holes and get frustrated.

We had a brickie come do some work when we were replacing a fence, he said he could do an oven problem. now I want a brick oven in the garden.

I've been making sour dough for a while now, and I've been using this recipe

http://www.telegraph.co.uk/foodanddrink/recipes/10638854/Pizza-recipes-the-perfect-dough.html

I've been making my dough a few days in advance, even up to a week, and its been fine (a month is probably too long), smells a bit like vodka when taking it out. I always take it out of the fridge in the morning to let it warm up, its certainly more malleable and less elastic.

Cooking wise, I was using a piece of granite, until it exploded. Now im using a piece of steel thats 5mm thick which I've had better results with (it was cheap also), and it has the advantage of being able to heat it on the hob too.

has anyone got the link that was posted last week for dough recipe - I'm on a really slow connection and pages won't load - cheers

http://microcosm.app/out/U2rLg

cheers

actually not that one, it was one with questions and answers at the bottom