Pizza

First time pop at the pan method, nice crispy bottom. Grill turned itself off mid-way through, overheated I think, will keep my stone for bigger pizzas though.

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Hold on, you've got the pan upside down?

Yep, heat it on the hob, flip it over, slide the pizza on and whack it under the grill. Guess it doesn't need to be inverted but that's what I'd read ^^^^^^^^^^^^

so you lot don't stretch your own dough? many dissapoint

Are you on some sort of drug?

erm, apart from the sumptious sizzle of crispening pepperoni or the delight at a thread of molten mozzarella...

...yes.
and i wont share.

Ohh boy

so you lot don't stretch your own dough? many dissapoint

? I think most of the pics of homemade pizzas on here have been hand stretched, look at the f'ing state of my last attempt! ^

honestly i didn't read the whole thread. I was also drunk on whiskey. Ill make amends by posting pics of homemade pizza;

sorry everyone.

You are forgiven, what's on the middle one ^?

is there a Roman vs Neapolitan battle on here?
Who has the best pizza? Pizza paddles at dawn.
Would a Roman Margherita be wrong and if so on how many levels?
so many questions

Deliveroo + Santa Maria = #win

Chorizo and goats cheese. was yum.

They look really good! Thick crusts which I'm kinda into.
Also, massive oven envy. I have the smallest kitchen in the world.

My first go at pizza napoletana last night.

Made up a Poolish starter on Thurs evening, made the dough on Friday night using the starter
Molino Caputo Ferina 00 flour. Left to prove in the fridge for 48hrs - so it was all ready for Sunday evening pizza:

Sauce was just San Marzano tomatoes with a little salt, crushed.
A couple of torn basil leaves and Buffalo Mozzarella rather than Fior de Latte (so not a proper Margherita - more of a Margherita extra)

Oven preheated with pizza stone at 260c for 1hr and then the grill turned on for 10mins.
Unfortunately I didn't have a proper peel, so part of the edge flopped onto the stone, aside from that I am super happy with the result - a very good crust and the sauce was super tasty.

Managed to crack the stone while cleaning it so have ordered a 400mm square 12mm thick steel to use instead (along with a peel).

Recipe's from here: http://www.amazon.co.uk/The-Pizza-Bible-Everything-Napoletano/dp/1607746050

N.b. the plate it is on is actually about 14" across, it's not actually a tiny pizza...

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Never wash your stone, dirtier the better. Where did you find the San Marzanos? Good result btw

That's not the stone btw.

And no - I don't wash it - I was brushing it down and it cracked...

The San Marzanos were a present from my sister, along with the flour and the book :)
Will ask her where she acquired them (have a feeling she ordered then in bulk online)

Really good results! Oven and grill is an interesting combo.

Yeah - the recommendation is actually to use 2 stones or steels.

One on the top shelf heating up under the grill and one on the bottom - you put the pizza on the top one first, then when the top is done transfer it to the bottom one to further crisp the bottom.

If you are ever in San Francisco go check out http://tonyspizzanapoletana.com/ - allegedly the only non Napoletan to win the Naples pizza contest. We went there a few years ago - absolutely out of this world good pizza.

There is an interesting page in the book that details him being frog marched up to collect the prize by the Police (who were worried he was going to get shot/stabbed) when he won....

Yep, heat it on the hob, flip it over, slide the pizza on and whack it under the grill. Guess it doesn't need to be inverted but that's what I'd read ^^^^^^^^^^^^

I can't decide if madness/genius?

It makes lifting the pizza easier, but only in one of two er... lifts.

It might allow you to get the pizza closer to the grill. Depending on your oven shelf layout.

That sauce looks great.

Seriously good. Well worth seeking out the San Marzano tomatoes.

Maybe I wasn't clear, you don't heat the pizza on the hob, just the pan!

Was the stone cold when you brushed it down?

Why not use a terracotta flour pot base?

My mason and cole terracotta stone is very like that while I also have a ceramic unglazed stone.