Photo of your dinner (vol 2)

[Rutter]

A pizza tonight as an excuse to use my phss present.

[Speed 3]

What's the secret to pizza ? I've tried loads of different dough mixes, stones, metal trays and never got it like a good restaurant/takeaway...Is it simply that a domestic oven isn't up to it even on max ? I like mine thin & crispy with that lovely "fried" effect on the base bubbles.

[grumbledoak]

Speed 3 said:

What's the secret to pizza ? I've tried loads of different dough mixes, stones, metal trays and never got it like a good restaurant/takeaway...Is it simply that a domestic oven isn't up to it even on max ? I like mine thin & crispy with that lovely "fried" effect on the base bubbles.

A proper pizza oven is 425°C

[Blown2CV]

grumbledoak said:

Speed 3 said:

What's the secret to pizza ? I've tried loads of different dough mixes, stones, metal trays and never got it like a good restaurant/takeaway...Is it simply that a domestic oven isn't up to it even on max ? I like mine thin & crispy with that lovely "fried" effect on the base bubbles.

A proper pizza oven is 425°C

yea was about to say. Far far higher temperatures than a standard domestic oven. Wood fired heat. Cooked on hot stone. 1 Minute cooking time. Double-0 flour.

[cheddar]

Your oven isn't at maximum heat when the thermostat clicks off, I heat mine for an hour, makes a LOT of difference to how the pizza cooks

[don4l]

Speed 3 said:

What's the secret to pizza ? I've tried loads of different dough mixes, stones, metal trays and never got it like a good restaurant/takeaway...Is it simply that a domestic oven isn't up to it even on max ? I like mine thin & crispy with that lovely "fried" effect on the base bubbles.

Try using Canadian Strong flour.

Waitrose sell it, and it really enhances the taste.

Oven at full whack also helps, but IMHO, the flour is more important.

[Speed 3]

As I thought. I've tried faking it with semolina dusted on the base with olive oil and so on. My oven goes to about 270, I was wondering whether a slab of cast iron as a big heat sink would help get it closer to the ideal temp.

[Blown2CV]

how big is your garden/patio?

http://www.instructables.com/id/Wood-Fired-Clay-Pi...

alternatively, you can of course buy one to install starting at a few hundred quid...

[21TonyK]

Best results I've had is using the pan/grill method at home and that's based on having a £2.5K pizza oven to play with.

Good dough, basic sauce and good mozzarella in a sh*t hot pan onto a stone in a sh*t oven with the grill preheated for 20 mins on max.

[AndyHCZ]

Maybe we should start a pizza thread?

You can get good results with a normal oven (see this - https://www.youtube.com/watch?v=XRtdZDJN-tw) or a fairly cheap electric pizza oven ( https://www.pizzamaking.com/forum/index.php?topic=...)

Some things are key though:

Good flour - Caputo is one of the best (http://caputoflour.com/product/)
Higher hydration dough - around 60-65% is usually the norm
Long proofing - most pizzerias make their dough the day before and refrigerate it overnight
Hot oven - you really need around 500c for those great looking pizzas (Neapolitan pizzas cook in 90 secs!)

[probably chalk]

Tickle said:

Hake and mussel chowder... aka chow-dah!

That looks sensational.

[probably chalk]

Meat and potato pie, mashed celeriac, carrots, sprouts, savoy cabbage and roast parsnips. And gravy.

There was blackberry and apple pie with ice cream too but i forgot to photograph that.

[Tickle]

probably chalk said:

Tickle said:

Hake and mussel chowder... aka chow-dah!

That looks sensational.

Thank you

[gr1m reaper]

Tickle said:

Hake and mussel chowder... aka chow-dah!

[al1991]

probably chalk said:

Chicken dumplings in chilli and ginger broth, stir fried veg and egg fried rice. Plus a few prawn crackers.

x2nmh said:

Zi Ran Niu Rou (Beef in cumin)

Edited by x2nmh on Saturday 7th January 18:03

Both of those look delicious.

[anonymous-user]

Tickle said:

Hake and mussel chowder... aka chow-dah!

fking banging.

[Cotty]

Thought I would try something a bit different "One Pan English Breakfast"
http://www.thelondoner.me/2015/09/one-pan-english-...

I thought the timings were all off. 10 mins to brown the chipolatas, plus 10 mins to crisp the bacon? In an oven not on the hob, didn't work for me. Upped the cooking time and came out ok. Going to do the same tomorrow, might start in cast iron on the hob to brown and transfer the oven with the baked beans, tomatoes, eggs, spices etc.

Was bloody tasty though

Edited by Cotty on Monday 9th January 18:51

[rsbmw]

Looks good, I always find eggs when cooked in some soft of liquid like that in the oven, seem to take forever.

[Tickle]

Cotty, I could demolish that right now!

[Cotty]

Tickle said:

Cotty, I could demolish that right now!

Sorry all gone. Will do another tomorrow.