Pizza

Steel apparently works better - as if its thick enough you get the thermal stability + better heat conductivity, so works better with the grill. Basically a lot of the benefits of the pizza in the frying pan, but with a bigger flatter surface.

Was £30 for a piece of 40 cm2 12mm thick mild steel

Will do a comparison when it arrives.

These are the ones I used: http://www.nifeislife.com/marzano-tomatoes-400g-p-3130.html

oh good link. they do lardo and 'nduja at very reasonable prices, plus a couple of decent d'alba reds :)

I found San Marzano tom cans in New Cross at the little organic shop opposite the Venue. Even the proper Italian deli in Lewisham doesn't do them.

Strianese organic DOP £1.40 a can at The Allotment

First attempt at homemade pizza in a long time and first time using the pan and grill method - it's genius!!!

I kept the pan on the hob with it turned up full (crappy electric hob at home)

The base was perfectly crispy throughout. Best results I've ever had.

Oh, just re read the recipe and realised that the pan is not meant to be on the heat when the base goes in. I've had mine still in top of a high flame.

Will try without that and see what the difference is.

I always leave the pan on the hob, I haven;t had any problems. Fantastic taste!

http://concept.pizza/

I always leave mine on full blast. By the time the toppings on its time to put it under the grill...

Same, I always leave it on the hob whilst topping the pizza then whack it under the grill. No issues here.

Turns out they have banging pizzas in Sweden. Kebab pizza (think donner kebab on a pizza) with bernaise sauce.

NOM.

So do Iceland

Christ that looks bleak.

The horror.
It's insane that it costs a quid, roughly the same as a decent red pepper from a good corner shop.

That's one pricey pepper.

I'd rather eat the box it comes in.

The horror.

+1
Awful.

Food snobs.

Bet it's delicious when rat arsed.

Kebab shop up the road does a fancy version of that. They try to make out it's some kind of delicacy by giving it a turkish name, but it's blatantly donner meat on a pizza.

Saw the Pizza Pilgrims use those Strianese tomatoes for their Neopolitan; mash them using your fingers so you don't release any bitterness from the seeds by mashing or blending was their top tip

pls, fingers are so 2014

Do you mean Lahmacun?
Delicious as it is, it aint pizza - just some flat bread with meat smeared on it.

Getting there. Pizza steel seems to work much better than the stone. Heat up the oven to maximum (260) then 10mins before turn on the grill.

Base was really good, nicely charred but still flexible and not brittle.

Ran out of San Marzano tomatoes so added some anchoives :)

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I've been blending anchovies into my sauce.

/csb