Pizza

Keep it for a bit, you may find a use for it, you can do a bigger variety of cooking gubbins in ovens like that than on BBQs.

.

1 Attachment

No 🌿?

Fair point

Had the ooni out yesterday. The gas burner (ooni 3) wasn’t really firing out much. It was a lot cooler than normal. I enjoyed the pizzas it made (crispier than usual) but they took ages to cook. The big gas bottle is over 3/4 full so isn’t that I don’t think.
Any ideas?

windy?

Nah, just a limp flame.

Starting to become a proper routine job now. Toppings clockwise and starting upper left

Caramelized onions and tomatoes
Margarita
Caramelized onions and spinach
Mushrooms (20 minutes in the oven with a teaspoon of balsamico)
Olives capers and lemon zest (personal favourite)

1 Attachment

Oof.

(Bonus points for capers - god-tier pizza addition IMO.)

second attempt at frying pan pizza this eve, using pre-made frozen dough as just wanted to keep it simple. am staying at my mums this week so of course I had brought all the ingredients and then forgot my cast iron pan at home, one reluctant purchase from amazon late last night and a cheap replacement turned up just before dinner time.

dough was pretty easy to work with and got a decent size and shape out of it for first one, checked it wasn't too charred underneath and slung it under the max grill, still not sure if fan mode is better in this endeavour but i assumed it was. I messed up a little by grilling with door open for first couple of minutes before i could tell i needed a lot more heat. about 7 minutes under the grill though and it came out with a nice amount of browning to the mozarella and a fairly light coloured but cooked crust.

great success!

or was it, on trying to remove it from the pan the fucking cunting thing had welded the middle 1/3rd of the whole pizza to the fucking brand new pan. it took me 4 minutes to get the thing out and served to my gf who likes to eat early and was looking like she might do something drastic if not immediately fed.

then I spent FORTY FUCKING MINUTES scrubbing the bastard pan with salt and then deglazing it repeatedly to remove enough of the black char that had remained before I was able to make my own pizza.

second one went better, like the first i checked it was definitely not stuck after the hob stage and this time I banged it in with the door closed and after about 4 minutes it was looking pretty good. except a quick check with a spatula and i'd luckily just caught it as it was starting to burn itself onto the pan. so I pulled it out, chucked in on a baking tray and put it in just to brown the crust a bit more. end result was fucking tasty but the middle was soggy central.

things I think probably didn't help...
the dough balls that claim they're 12" pizzas are probably undersized and I went too thin.
the mozarella was the dryer type but i love a decent amount of cheese and possibly added too much liquid from it.
the pizza sauce was a can of marzano toms, italian herbs, pinch of sugar, some tomato paste whizzed in the blender, probably should have reduced it a little to remove water, wasnt runny and spread well enough i could use sparingly but still swamped the place up
the moment the dough sogged up the cast iron pan thought "I'm having that" and decided to sizzle itself to death.

no pics as was too disappointed to feel like documenting it. I think the concept is sound still but next time, thicker base, less liquid and transfer to a baking tray for grill stage to see how that turns out.

I never had issues with dough sticking, you got enough flour? Pan hot enough?

I think the liquid is making the base soggy which is then making it stick. the pan was screaming hot.

I guess more flour is worth a try. have more dough defrosting for tomorrow.

Hmmm... could try using semolina flour? Think I used that a bit more when using a pan.
I would put the naked base in the pan and top it as it cooked underneath, then under the grill as close as humanly possible.

Made a marinara. Forgot the anchovies. It was still very good.

1 Attachment

For what little it's worth I think a Marinara doesn't have anchovies, but does have dried oregano usually

You are quite correct. Although a quick google shows lots of recipes for marinara including anchovies so it seems to be a popular variation...and where I got my incorrect information from.

Whatever you want to call your version, it's the best looking pizza I've ever made :)

1 Attachment

I'm almost certain that Marinara (with or without anchovies) and Margherita are the absolute pinnacle of pizza toppings.

I suffer from topping anxiety though. When buying a pizza I for some reason find it hard to order either of the Ms.

sauce + chovies + mozz + capers/olives (optional). done. simple as. don't like it there's the door. end of

Using the outdoor “kitchen” this eve. Hopefully have some food results from two different styles of dough.

1 Attachment

It had been a while, moreso for sourdough leavened though. Not as dramatic a rim as the 72 hour biga doughs were giving me, but I might actually prefer this. And the taste of the dough is second to none.

1 Attachment

Made for a good leftover lunch too. Toppings:

• Bianca with spring onions (not my fav)
  
• Margherita with capers and olives
  
• Spinach and peppers (surprisingly good, the peppers had a real kick)
  
• Anchovies
  
• Margherita with fresh cherry tomatoes
  

1 Attachment

Mmm, looks awesome.
Pizza for us tonight, takeout, but good.

Anyone know where to get some good pizza themed kitchen gubbins from? Thinking those ingredient counter things and prob a nice oil tin.

Have been been on a little pizza quest the last few weeks, here's what I've found...

Yardsale, Clapton. Absolutely terrible. It's sourdough base, so if you leave it sitting for longer than 30 seconds it turns into toasted leather and is just a cold unfulfilling workout for your jaw. Marmite cheese bread is great though. Have made the mistake of ordering pizza there more than once and it's been shite every time.

Franco Manca, Broadway Market. Average. Was overstretched and pretty bland. Cursed sourdough base again, was a problem even straight from the oven.

Pizza Pilgrims, Shoreditch. At last, a good pizza, they do exist in London! Had high hopes when I read that they used 48hr cold proofed dough. Cheese distribution on my margherita left something to be desired, but maybe they don't pay as much attention when preparing the cheapest item on the menu. Would gladly go back and try one of their more complex offerings.

Made in Puglia, Hackney Wick. Excellent. Figured I might be in good hands when I saw the fresh white Gozney pro oven in that tiny unit. Managed to eat an entire nduja pizza and garlic bread on my own, it was that good.

Coming from making my own pizza with a Roccbox during the summer, I was really let down by those first two places compared to what I could make on my own. But the latter two have redeemed things, thankfully.