Home made pizza

[zakelwe]

I have finally sobered up from the baking thread I did with my wifes baking machine. To calm my nerves I have started drinking again. What is it with me and soft soft pillowy dough? Let me say it again

soft soft pillowy dough.Mmmmmmmmmmmmmm

So not being able to go cold turkey I am off again tonight! Pizza time. Now looking into the far distant past you may remember this



Damn that looks tasty, can't believe it did not win the first PH cooking competition . However I have now some big guns to bring to the front

1. A new baking base



2. Cold fermentation to let it rise for 3 days in the fridge.



Now the only problems are that

1. I am a bit drunk and might actually just fall asleep

2. The actual pot base seems to be tricky from what I have read on the internet. If you remove it from the oven for to long they cool down, so how do I get my pizza onto it quickly without flop or spillage and how do I get it off the base as they tend to stick?

I've got a cunning plan, more cunning than a fox at Camnbridge doing a course in Machiavelli.

I've also got another beer to hand, I hope this does not set the hounds on Mr Fox.

Andy

[zakelwe]

Well results are mixed from the first one



Top was fine but bottom was not as speckled compared to the pan method. Having said that the whole thing was crisp still and about to end up completely in my stomach. More practice needed, though I did manage to get pizza to stone well and no sticking on the stone due to a bit of lateral thinking.

Andy

[Chim Girl]

Doesn't a sprinkle of semolina on the stone prevent sticking? I'm sure that's what I've seen restaurants use.

Oh and I swear by diet coke for hangovers.

[F i F]

yep semolina is what I use, though haven't made home made for a while due to the freezer containing a :cough: bulk purchase of Domino's Mighty meaty (-mushrooms +meatballs) large traditional base, £6.99 collection only.

Yes I know