Pizza

I've cooked pizza on something similar to this and it worked pretty well. You have to get your BBQ a lot hotter than you normally would though.

If its worth anything, although I am one of those people you describe, I didnt take an offence and read it a bit like you were thinking out loud, musing if you were.

I tend to go quite deep with things, to a very granular level, as the architect I worked with recently can attest to, if I wasn't so damn charming he'd prob hate me.

A lad I work with is way worse than me though, when he refurbed his floorboards he made sure the nails were all hand made in the UK out of the period correct metal.

^^^ this just reminded me of how happy I was when I read an article outlining various Michelin star chef's favourite treat foods. McDonalds and service station tuna mayo sandwiches appeared more often than you might believe. Can they make a better burger or sandwich? Sure. But enjoyment isn't always about perceived quality.

Mooli.

What is chestnut cream?

EDIT Do you mean the sweet chestnut spread like this?

Now, where do I start with the iceland pizza? Enjoy is a very interesting term. Have had Italian friends that loved the Pizza hut deep pan pizza as it was something new to them. But then there is eating to survive and eating for pleasure.

Am agreeing with DJ....

Then I laughed at people buying an OONI now know what a great idea it is for the london Balcony world.

We like great pizza.

This food crusher thing is a game changer. I've made a real bloody mess but it was worth it.

1 Attachment

Perfect sauce and nice gold leaf number there too.

Cheers! Yeah its reallllly good, so much better than previous attempts, also making a bolognase for this eve with some of it. Real game changer. Gold Leaf was from one of my wife's work pals as a surprise lockdown skill present!

@chrisbmx116Have you thought about asking one of the local pizza places about ordering stuff? I know the guys at Sodo for example who might be able to help with your ingredients, sure they'd be glad of the business

Thats what I ended up doing today! There Local Italian Deli is REALLLLY good and they are super nice, have stocked up on Fior de latte (strips), Flour (not sure which type) and had that 2.5kg tin of toms from them previously. I want to get my own independent supply sorted though as I would feel a bit of a shit selling pizza from ingredients I bought at a local (although they are a little way away).

Thought the dough had over proved in the heat but was probably my best effort yet. Two ciders down and I’m slipping into a pizza coma. Zzzzzzzzzzz

2 Attachments

Make ragu, slow cooked using poor/cheaper cuts of meat (if you aren't vegan/vegi) and then frozen or look how to inbottle (not sure on the english word) and have amazing ragu ready to go.

Just did pretty much that! Except sans meat as I am veggie. Have so far made the best Bolognase ever too, how I have lived without a tomato crusher for this long I have no idea...

It is a mooli, FFS ;)

Amazing isn't it. IMO the best ragu is just tomato, bit of oil, garlic and basil.

EDIT: Great isn't it, welcome to amazing sauce but the issue is you now can never go back to jar sauce, as it is so lacking.

Ha, I have no idea what a mooli is! Sorry!
I haven't touched jarred sauce since my Uni days but switching from tinned chopped to this crushed plum toms makes a massive difference.
Google tells me a mollie is a white radish?

Ah my stupidity, it is called amoulin always called them a mooli as I saw then in France. I was taught by aunt to use a wooden spoon and a metal sieve.

Also sorry am used to people using jared sauce and how much more flavoursome what you made is.

Is that like one of these?
I remember my mom using one for the massive amount of canning she used to do when I was a kid.

1 Attachment

Oh yes, something similar to that.

As a child, below 10, being made to squish tomatoes. By both paternal and maternal aunts, both making me taste the raw material for flavour and consistency.

I think the technical name is a chinois... and the round one is always called a mouli in French (not sure in English) but I only ever use it for spuds. Will have to give it a go for tomatoes now.

We just called it a canning sieve : )

Food mill or Moulin is what I always knew them as.

Oh in French... well that makes sense as moulin French for mill. Tres bon Rodney.