For home made pizza fans
Discussion
Recently bought a book written by the proprietors of my local Pizza place, Franco Manca. ISBN is 978-085783-217-7 (no connection to me whatsoever, just a punter). Tells you everything you need to know to make the perfect home made pizza. Will be getting started next week having ordered ingredients from here http://www.lupafoods.co.uk/
NordicCrankShaft said:
I used to live on Chiswick High Road right by the one they opened in Chiswick, went once couldn't understand what the fuss was about, went again to try and really understand and maybe I missed something the first time but felt the same. Aside from their sour dough pizza's I didn't think it was anything more special than the Strada or Zizzi in the vicinity.
Each to their own I guess, Zizzi or Strada are not even in the same ballpark IMO. For me they're right there with Pizza Express and I wouldn't order Pizza at any of them (in fact I wouldn't choose to eat at any of them).The quality of the ingredients, the proper wood fired Pizza oven and as you mention the dough all make for a completely different experience if a little noisy at times.
One of my neighbours originates from the states and shares your view, she thinks pizzas should have hard bases and junk food toppings. A lot of Pizzas are like this, just not Neopolitan ones.
Quarterly said:
Funny I should bump in to this post, I've built a Pizza oven at home and we're struggling to get the dough and tomato sauce, just right. I know a couple of directors of FM so I gave one of them a call to pick his brains but he was in a meeting and couldn't talk, so I'll buy the book instead.
Er, pics and spec of said oven required I think? Amazon is your friend for the book.
ambuletz said:
That's the one, takes a few weeks to deliver it as I think they have limited print runs. Don't worry though it's kosher. dapprman said:
truck71 said:
For me they're right there with Pizza Express
That will be because the owner was a senior bod (can't remember if he was a director or not) at Pizza Express. My line manager swears by the one near Earls Court (original one ?) but then he knows the owner/founder being a former senior bod at Pizza Express himself (his wife forced him to give it up as he was suffering from high blood pressure and drinking far too much coffee).dapprman said:
Sorry about that. BTW my colleague still eats at his local Franco Mancas (as I think I mentioned quite possibly the original one) but won't normally eat at Pizza Express. I don't know if it's past memories or the fact he's an awkward sod who won't forget - we had a team meal at one place - decent food but new staff and a failed credit card machine making paying awkward - he won't go back there as a result ...
He's doing the right thing.Bit if a thread resurrection, tried the Franco Pizza dough recipe this morning in the form of a basic margherita- superb! The dough was just like in the restaurant although I cooked it too heavily on the base and my passata was too strong.
I'm using an iron pan starting on the hob and then transferring under the grill as my oven won't be hot enough for traditional cooking.
Should have taken a photo but eat it so quickly, totally forgot.
I'm using an iron pan starting on the hob and then transferring under the grill as my oven won't be hot enough for traditional cooking.
Should have taken a photo but eat it so quickly, totally forgot.
Swervin_Mervin said:
Don't bother with a starter imo. Just make the lot up the day before. In a bread recipe I'd normally use 7g yeast per 500g flour - as I leave the dough overnight though I use half as much yeast as it has much longer to do its job.
I've left it 2 days before now and it's been very tasty.
Exactly this, I used 0.2g of yeast with 380gms flour and let it prove for 18hrs. Perfect and you can freeze anything you don't want.I've left it 2 days before now and it's been very tasty.
RizzoTheRat said:
Do you freeze it as a ball or rolled out? I've frozen naan bread dough before but always struggle to get it out, thawed and risen at the right time.
I've frozen them as balls, it's the first time I've done it so no idea how it will turn out. I googled it and that was the suggestion so hopefully be ok.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff