a love for pizza turning into an obsession
Discussion
RichB said:
h. I know this is a pizza thread but I wonder why the Americans (I assume they're American) gave them such a strange name? 
Comes from the Navy apparently, either because of the way a greasy burger would slide around the grill while the boat pitched and rolled or simply because of how easily they slide down your gob. bobbo89 said:
RichB said:
h. I know this is a pizza thread but I wonder why the Americans (I assume they're American) gave them such a strange name?
Comes from the Navy apparently, either because of the way a greasy burger would slide around the grill while the boat pitched and rolled or simply because of how easily they slide down your gob. 
Here are my efforts from last night;
Dough made in breadmaker, but it's very easy to do without one. Just regular flour, water, salt and yeast.
Don't worry if it seems too sticky. It needs to be nice and stretchy.
I use 250g of flour and make two bases from that amount.
Bases are just flattened and stretched by hand until I can see my hand through them!
In the meantime, the Chadwick oven goes on the hob for about 15 minutes until the stone temperature is 315-330 deg. C
First pizza in the oven!
I give them 3-4 minutes initially, then slide it out slightly, rotate 180 degrees and slide back in for another 3-4 minutes, depending on how they're doing.
Before and after (traditionalists turn away now):
Salami, onion, roasted red pepper, sun dried tomatoes, cheddar, mozzarella and basil.
Pepperoni, red chilli, fresh jalapeno, onion and mozzarella.
Sauce for both is made from a clove of garlic, a tin of chopped tomatoes, oregano and seasoning all reduced by about 1/3 in a saucepan and left to cool.
This oven gives them a lovely thin, crispy base and the authentic taste you can only get on a stone. Before this, we used our regular oven and various methods but this way produces a much more authentic result.
Just about to eat the last leftover slice now
Dough made in breadmaker, but it's very easy to do without one. Just regular flour, water, salt and yeast.
Don't worry if it seems too sticky. It needs to be nice and stretchy.
I use 250g of flour and make two bases from that amount.
Bases are just flattened and stretched by hand until I can see my hand through them!
In the meantime, the Chadwick oven goes on the hob for about 15 minutes until the stone temperature is 315-330 deg. C
First pizza in the oven!
I give them 3-4 minutes initially, then slide it out slightly, rotate 180 degrees and slide back in for another 3-4 minutes, depending on how they're doing.
Before and after (traditionalists turn away now):
Salami, onion, roasted red pepper, sun dried tomatoes, cheddar, mozzarella and basil.
Pepperoni, red chilli, fresh jalapeno, onion and mozzarella.
Sauce for both is made from a clove of garlic, a tin of chopped tomatoes, oregano and seasoning all reduced by about 1/3 in a saucepan and left to cool.
This oven gives them a lovely thin, crispy base and the authentic taste you can only get on a stone. Before this, we used our regular oven and various methods but this way produces a much more authentic result.
Just about to eat the last leftover slice now
OldJohnnyYen said:
If you're gunna put it like that it's a bargain! Gunna order one but I better use it, got bored of my suis vide so the wife won't be happy 
It was the best way to put it when mine asked me how much I'd spent on it!Although as soon as she tasted the first pizza from it, I could tell she realised it's worth the money.
If you only make a pizza every now and then it may be tough to justify but as we can see from this thread there seem to be plenty of us who have one at least once every week.
Also, the Chadwick oven does look pretty good as kitchen gadgets go...
giblet said:
This is the kind of stuff my local one puts out -
Half metre, one half classic margherita and the other half was tandoori chicken. Nice combo.
Going to pay them a visit next week and see if the service is any better this time.
Oh god I could destroy that right now and it's only 9am Half metre, one half classic margherita and the other half was tandoori chicken. Nice combo.
Going to pay them a visit next week and see if the service is any better this time.
cheddar said:
Don't get me wrong giblet, it looks properly epic, I've just never seen such a mahoosive crust before...... 
The crust is crispy but light, works well with some garlic dip on the side.A few more pics of pizzas from the same establishment -
Tandoori chicken one
A meatball one with a silly amount of rocket
Half classic half mexican -
And now I want pizza. Damn
Homemade pizza for dinner last night, topped with mozzarella, bacon, left over pulled pork and homegrown chillies.
Pulled pork pizza by Lewis Craik, on Flickr
Pulled pork pizza by Lewis Craik, on Flickr
Well, this is an interesting thread. Many views here on each persons 'ideal pizza'. This weekend will be the inaugural firing up of the pizza oven in my garden. There have been a few 'seasoning of the oven' firings but this weekend I shall actually have to attempt a real pizza with homemade pizza dough.
To add to the 'the pizza I love most' views, my favourite (by some margin) is pizzaladiere, a southern french pizza with no tomato base or mozzarella (or cheese of any sort to be frank!). It is merely a pizza base (with herbes de provence mixed in) covered with caramelised onions and garlic - lots of - and then covered with a lattice of anchovy fillets with half - or whole - black olives at the corner of each lattice section. Best eaten cold on a summer afternoon with a glass of cold rose or white wine.
Here's a linky... http://cdn.cheftalk.com/1/1a/350x700px-LL-1ab6507e...
To add to the 'the pizza I love most' views, my favourite (by some margin) is pizzaladiere, a southern french pizza with no tomato base or mozzarella (or cheese of any sort to be frank!). It is merely a pizza base (with herbes de provence mixed in) covered with caramelised onions and garlic - lots of - and then covered with a lattice of anchovy fillets with half - or whole - black olives at the corner of each lattice section. Best eaten cold on a summer afternoon with a glass of cold rose or white wine.
Here's a linky... http://cdn.cheftalk.com/1/1a/350x700px-LL-1ab6507e...
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