Pizza Oven Thread
Discussion
thebraketester said:
My word... that is perfect for the Unii.... great find!
The only slight fly in the ointment is the stack/chimney is too big and needs taken down to fit under, you could possibly flip the legs to get more clearance, to be honest I've not used mine since September! Bloody winter.
Here you go.
https://www.fornobravo.com/pizzaquest/classic-pizz...
I had tried a number of recipes before and bought the frozen dough from Waitrose but this is miles better. The recipe makes 5 dough balls. I freeze them up, then on a thursday evening pull one out of the freezer and put into the fridge, Saturday lunch time I pull it out of the fridge and leave it on the side.
It really is a cracking dough.
https://www.fornobravo.com/pizzaquest/classic-pizz...
I had tried a number of recipes before and bought the frozen dough from Waitrose but this is miles better. The recipe makes 5 dough balls. I freeze them up, then on a thursday evening pull one out of the freezer and put into the fridge, Saturday lunch time I pull it out of the fridge and leave it on the side.
It really is a cracking dough.
Edited by m4tti on Sunday 19th February 22:30
m4tti said:
Here you go.
https://www.fornobravo.com/pizzaquest/classic-pizz...
I had tried a number of recipes before and bought the frozen dough from Waitrose but this is miles better. The recipe makes 5 dough balls. I freeze them up, then on a thursday evening pull one out of the freezer and put into the fridge, Saturday lunch time I pull it out of the fridge and leave it on the side.
It really is a cracking dough.
Thanks, will have a bash when we fire it up.https://www.fornobravo.com/pizzaquest/classic-pizz...
I had tried a number of recipes before and bought the frozen dough from Waitrose but this is miles better. The recipe makes 5 dough balls. I freeze them up, then on a thursday evening pull one out of the freezer and put into the fridge, Saturday lunch time I pull it out of the fridge and leave it on the side.
It really is a cracking dough.
Edited by m4tti on Sunday 19th February 22:30
m4tti said:
sidekickdmr said:
One?
I dont understand
Bizzare as it sounds the wife doesn't like wood fired pizzas, prefers packet ones. Can't get on with the char and the flavour. I dont understand
But regardless, even if I was firing mine up for just myself, I would do 3 smaller ones.
One spicy meat one
One subtle prawn and spinich one
One garlic/resemary one
God im hungry
Electronicpants said:
thebraketester said:
My word... that is perfect for the Unii.... great find!
The only slight fly in the ointment is the stack/chimney is too big and needs taken down to fit under, you could possibly flip the legs to get more clearance, to be honest I've not used mine since September! Bloody winter.sidekickdmr said:
That is odd!
But regardless, even if I was firing mine up for just myself, I would do 3 smaller ones.
One spicy meat one
One subtle prawn and spinich one
One garlic/resemary one
God im hungry
I've started producing my own spicy pork, and it's one of the best pizza toppings I've had. There's not enough space on the top ofBut regardless, even if I was firing mine up for just myself, I would do 3 smaller ones.
One spicy meat one
One subtle prawn and spinich one
One garlic/resemary one
God im hungry
The pizza
Recipe here
http://www.seriouseats.com/recipes/2010/12/fennel-...
Gandahar said:
You don't need any of that expensive crap
http://slice.seriouseats.com/archives/2010/09/how-...
I tried this, worked perfectly. You just need to have a very big frying pan and a grill turned up to finish.
The main thing about pizza is the dough preparation
I do something similar when drunk. Put pan on hob full heat then put pizza in microwave 1 min full power, then put in hot pan until crunchy, flip over for a while. Jobs jobbedhttp://slice.seriouseats.com/archives/2010/09/how-...
I tried this, worked perfectly. You just need to have a very big frying pan and a grill turned up to finish.
The main thing about pizza is the dough preparation
Johnniem said:
+1. And if anyone comes in here with mention of pineapple or sweetcorn in the same breath as Pizza.......
Oh pineapple on a pizza should be illegal!As for my prawn abomination, my "main" pizza is always spicy and covered in things like nduja, pepperoni, chilli, red onion, olives etc
The prawn one is just for a bit of contrast, king prawn, wilted spinach, maskapony/crème fraîche dollops
Tis lush, try it!
(not my pic)
thebraketester said:
Electronicpants said:
thebraketester said:
My word... that is perfect for the Unii.... great find!
The only slight fly in the ointment is the stack/chimney is too big and needs taken down to fit under, you could possibly flip the legs to get more clearance, to be honest I've not used mine since September! Bloody winter.48Valves said:
Johnniem said:
48Valves said:
Prawn and spinich on a Pizza? WTF Is wrong with you? :-)
+1. And if anyone comes in here with mention of pineapple or sweetcorn in the same breath as Pizza.......What's everybody's cheese of choice? Have used a few kinds of different options with mixed results including:
Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
Tony Angelino said:
What's everybody's cheese of choice? Have used a few kinds of different options with mixed results including:
Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
We usually use the sort of mozzarella that comes and a vac pack thing in a smallish block. Proper mozzarella can be a bit wet sometimes. Cheapo Lidle mozzarella balls
Grated mozzarella
Real expensive Waitress mozzarella
Grated cheapish cheddar from Costco (tend to buy the large bags and freeze it in smaller batches, sometimes catches and burns, probably something to do with the moisture loss).
Finished with a bit of grated hard cheese
I generally subscribe to the less is more theory when it comes to cheese and other toppings normally with some cured meats added to the cheese and tomato.
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