Pizza

I'm not usually a fan of deep dish pizza but Otto in notting hill does a pretty mean cornmeal crust. Light and crispy with really good flavour.

Where's Otto? I like Manzara on Pembridge Road.

So ladies and gents, is there to be another pizza night?

Drat

They weren't supposed to be "mini" but I screwed up the quantity. Roast butternut squash, feta and balsamic onion on the right.

Tuesday 2nd Nov anyone?

ooooooh, could do

Could we do it on the 3rd? Haven't done the SE/North drinks in a few weeks and can't stand another dilemma choosing between lots of alcohol/miles and some awesome pizza.

Tuesday 2nd Nov anyone?

....and Wednesday 3rd anyone?

Mick - I might be up for that pootle across town next week.

Gah! Away on holiday.

ha

3rd is good for me, il be back in london for a week!

Besides, it's not like anyone actually goes to Easts...

;)

Im normally off wednesdays and thursdays!

ha

I'll be the one saying that this time next week...

My recipe for dough:

***400g White strong '00' Flour
300g Whole meal Flour
300g Semolina Flour

600ml tepid water
5 tbl spoons of Olive oil
1 1/2 Tea spoons of Dried Yeast
1 tbl spoon Demerara Sugar
1 1/2 tbl spoons of Rock Salt ***

Sieve all the Flours into a big bowl,
dig a big hole in the middle.

On a jug mix all the remaining ingredients on
this particular order: Water, sugar, salt, oil, yeast.
(leave to rest for 15min in order to start fermentation)

Start pouring the mix slowly into the bowl and with the help
of a table knife, start 'slicing' the dough, you need air to be kept
inside the all time.

Keep doing this 'til the you have a very sticky dough, it should
by now not stick to the bowl. Cover the dough with loads of white flour.


Cover the bowl with foil, and leave to rest for 18hrs!!!, i normally
put it inside the oven (off!!), it's dry and warmish.

Next day, uncover the bowl, flour a wooden/stone surface with loads
of white flour and roll down flat some muthafuckin' pizzas.

(you can bake some delicious ciabattas with this dough)

Nuknow, I'm going to have a crack at this this weekend. Will it turn out shite if I just use strong white flour + a bit of strong seeded flour???

I finally made it! Thank you so much Pasquale for making me and my girls most welcome, we had a great time!

Best. Pizza. Ever.

I will second that... seriously unbelievable... and I've travelled to Italy many many times... Pasquale's Santa Maria Pizzeria is the place to be... In fact I'm going to treat mamma to a pizza over there!!!

Never, I stand beaten even before start.
Pasquale's Pizza is by far the best one I've had.

Clare, u and your lovely friends were more than welcome.

Ian, look forward to meet mamma costa!

Ah I really want pizza now,

Nuknow thats a nice dough receipe like the semolina flour adition, I like to add durum wheat (pasta flour) sometimes or occassionally go for some potato as a gnochi

Sugar in pizza dough y/n?

sugar in pizza dough? NO!!

only...flour, water, yeast and salt!

Muito, Muito obrigado Pasquale! Mamma has a bad bout of flu but when she has recovered I shall bring Mamma Maria very shortly... abraço... c_c

Clare, u and your lovely friends were more than welcome.

Ian, look forward to meet mamma costa!

Nooooo pizza pie tragedy. It stuck to the crappy upside-down baking tray I used as a peel and tore. Half calzone. Lust for a wooden peel.

globe on columbia road or pizza east shoreditch high st are your options

The George and Vulture on Pitfield Street does decent pizzas...