Pizza

how about giofox88's?

nope, cheers though - it was dough for pan method I think

Pizza pilgrims...

1kg ‘00’ flour with a high gluten content
2g fresh baker’s yeast
600ml cold water
30g table salt

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

yusss, thanks folks!

Just want to big up That's Amore Pizza on the Finchley Road.
Franco is an absolute legend of the highest order, makes arguably the finest pizza in London(10th best restaurant on trip advisor, up there with fancy Michelin star places) and all round fantastic place to spend an evening. It's also cheap as chips despite the amazing quality.
We've been keeping him in firewood for his ovens for years and he's in the process of opening up a little restaurant in Kings X.

Try it, guarantee you'll be suitably impressed...

absolute legend of the highest order

bantosaurus rex alert!

cheeky nandos..?!

We get Cheeky Francos everytime we drop logs off for him. Nothing better than sitting in the sunshine in some rich sods garden eating free pizza when we should be sweeping up.

Archbishop of banterbury all day long.

:D ledge ed, ledge

Late to the party but I did the frying pan pizza thing last night. The dough had proved for 24 hours and was very tricky to get out of the roasting tin I'd left it in. Also very tricky to pick it up to out in the pan after, stretching. Practice required.

Other than that, it was great. The family was impressed and I'll definitely be doing it again.

we are addicted to pizza pilgrims pizza in our house.

mashton, a few tips
for proving, I use tight lidded plastic storage boxes like this
http://www.dentonscatering.com/cookware-and-food-storage/food-storage/4084/476/seal-fresh-containers/relish-storer-catering.html
make sure the dough and container are well floured before you pop them in.
after proving, flour the top of the ball before you try to extract it
after proving I use a floured dough scraper like this to get around the edges, then underneath, trying to keep the ball as circular as possible.
http://www.dentonscatering.com/baking/3240/133/spatulas/small-blue-scraper-catering.html
for stretching, I use gravity, slowly rotating the ball in a vertical plane, as though you're steering through a roundabout using the weird hand shuffle method that they prefer over here? gradually until the centre is super thin and there's still a significant thickness to the crust. then straight into the pan, no need for a peel or anything.
also with my 35cm pan I find that making 10 balls from that recipe rather than 8 gives thinner crusts and nicer pies.

also, we find that using half the salt doesn't hinder texture or taste much, and that way our toddler can have more pizza.

Great tips, thanks buddy.

he's in the process of opening up a little restaurant in Kings X.

Where? tell me now!

Round two on pizza pilgrim action last night. Dough from the freezer and stretched using the "hands at 10-to-2 method". Much easier.

I defrosted it using twenty seconds on microwave defrost, then into sealed bags under running cold water for five minutes then an hour at room temperature on the work surface. No drama.

I pepped up the sauce this time with some softened shallots and garlic, oregano from the garden, passata and some balsamic vinegar.

Toppings were potatoes, rosemary from the garden and some artichoke hearts.

They were storming:

Still not sold on the potato on pizza, feels wrong.

Real pizza has passata and fior di latte on. Nothing else.

double starch is a weird concept I know but it really does work, I normally sauté my 'taties first .

Went to Pappagone for the first time the other day. O M G

Many would disagree, and could be argued till the ends of time.

The double carb concept doesn't bother me, gnochi anyone, it is how do you have the potatoes (the texture), and which potatoes do you use? I like crunchy roast potatoes made in either goose or duck fat, also like new potatoes in a nicoise salad.

Did have a made pizza from a french supermarket with potato that was a complete let down. I know but I thought something cheap and easy and how bad can you make a pizza. The answer is very.

Still not sold on the potato on pizza, feels wrong

This.

Once you're on that train they're trying to sell you fucking noodles on pizza!

and where is the problem with carbs on my carbs??!

Yo dawg, how 'bout pizza on pizza?

ooooffff!!!!!!!!!!!!11111oneoneonety

#jabbathehut