How to make a home made proper pizza
Discussion
I hope from the title you are not expecting a how to do it guide? No this is an adventure for all including myself thanks to the jolly old internet suggesting any fumbling noice pilot can be Chuck Yeager when it comes to pizza given some simple guidlines. Which I am about to follow.
The ingredients
looking rather sad and uninflated
Now at this point they need to rise, the normal 6 to 12 hours in a warm place I'd guess. But no, apparently I have to do this
http://www.zen141854.zen.co.uk/food/piz3.jpg
Stick them in the fridge for 3 days
I shall let you know how they get on. If they do rise then I somehow have to replicate a USA style 600C oven in my UK style 210C contraption.
Start praying now
Andy
The ingredients
looking rather sad and uninflated
Now at this point they need to rise, the normal 6 to 12 hours in a warm place I'd guess. But no, apparently I have to do this
http://www.zen141854.zen.co.uk/food/piz3.jpg
Stick them in the fridge for 3 days
I shall let you know how they get on. If they do rise then I somehow have to replicate a USA style 600C oven in my UK style 210C contraption.
Start praying now
Andy
Edited by zakelwe on Wednesday 10th November 18:28
Theres ways of fiddeling with your cookers so it gets up to the temps of cleaning mode but still lets you open the door. I wouldn't want to risk it myself though. Looking forward to seeing how your pizza turns out as I keep dreaming of authentic pizza after visiting Italy earlier this year. I want one so much that I am highly tempted to book a cheap flight and spend a few days getting my pizza fix.
Oh and I have read of folk using cast iron skillets to try an get the temps up. You stick it on the hob first to heat it up and then place it in the oven upside down an stick the pizza on top
Oh and I have read of folk using cast iron skillets to try an get the temps up. You stick it on the hob first to heat it up and then place it in the oven upside down an stick the pizza on top
Edited by gib786 on Thursday 11th November 11:55
Have to agree with all posters above, the hot temps of a proper pizza oven seem impossible, however currently it is the cold temps battling with at the moment .. will it rise in the fridge?
From this
to this -
Not too bad considering 3 days rising at 5C
the battle against the cold has been won, the battle against the heat has just started.
However, I have a cunning Black Adder style plan
Andy
From this
to this -
Not too bad considering 3 days rising at 5C
the battle against the cold has been won, the battle against the heat has just started.
However, I have a cunning Black Adder style plan
Andy
Edited by zakelwe on Saturday 13th November 17:05
No video's but some pictures.
Ok, got the dough out of the fridge and heated up a large paella frying pan on the gas so it was nice and hot. At the same time wanged the oven around to 270+C on grill which it was the hottest it would go.
Stretched out my dough to make a perfect circle then popped it in the pan.
OK, not a perfect circle, rustic
Popped the toppings on, bacon, mushrooms, spinach and salami plus some bog standard cheese. Then under the grill for 4 minutes only, and .....
Now back on the hob at full blast for 2-3 minutes to brown the bottom. Et voila
Have to say the best pizza base I have ever had, crispy all the way to the tip and had some flavour. For the recipe and professionals doing it see here
http://www.seriouseats.com/recipes/2010/09/cold-fe...
and the base
http://slice.seriouseats.com/archives/2010/09/the-...
Mine was about 60% there and still was fantastic.
Andy
Ok, got the dough out of the fridge and heated up a large paella frying pan on the gas so it was nice and hot. At the same time wanged the oven around to 270+C on grill which it was the hottest it would go.
Stretched out my dough to make a perfect circle then popped it in the pan.
OK, not a perfect circle, rustic
Popped the toppings on, bacon, mushrooms, spinach and salami plus some bog standard cheese. Then under the grill for 4 minutes only, and .....
Now back on the hob at full blast for 2-3 minutes to brown the bottom. Et voila
Have to say the best pizza base I have ever had, crispy all the way to the tip and had some flavour. For the recipe and professionals doing it see here
http://www.seriouseats.com/recipes/2010/09/cold-fe...
and the base
http://slice.seriouseats.com/archives/2010/09/the-...
Mine was about 60% there and still was fantastic.
Andy
zakelwe said:
and the base
http://slice.seriouseats.com/archives/2010/09/the-...
Mine was about 60% there and still was fantastic.
Andy
Great link, I'm going to bookmark that. http://slice.seriouseats.com/archives/2010/09/the-...
Mine was about 60% there and still was fantastic.
Andy
A week ago I had a thread about pizza toppings just last weekend, did you see it?
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