Anyone got any?
If so post up, and if there are any ingredients that can't be had in Supervalu, please post up where to get them!
Screw recipes, get yourself a pizza stone. Even the cheap 10€ ones in Lidl/Aldi are great.
The GF makes mighty pizzas, using a home made tomato base (hint: onions and tins of chopped tomatoes), proper dough base, and mozarella balls. Go sparing on the toppings and stick to the classics. Perfect stone baked pizza.
Black budding, goats cheese and very thin slices of potato are lovely on a pizza.
Ive been keeping a portion of my sour dough aside for pizza bases & I was baking on a piece of liscannor slate haha. That cracked & broke yesterday though so Il have to get another or else get a proper pizza stone.
For the sauce I chuck a few real nice cherry tomatos (real flavorsome ones) in to a blender, salt, oregano, garlic clove or two, smoked paprika & some tomato puree. Whizz it up & lash it on. Cheese, onions & lots of meat for toppings.
Large terracotta tile unglazed cut to the size of your oven would work well too.
There are two guys on tv who do pizza tips, they run a pizza stand in UK.
They said the perfect sauce was made from just a tin of some Italian sweet tomatoes, the name escapes me now.
So for my sauce at the weekend I simply used a tin of tomatoes, squeezed by hand and skins removed seasoned with salt and pepper, a tiny bit of oregano and basil and a drop of olive oil.
That was it for a sauce and it was great.
If you put a shmere of Olive oil on the dough before putting the tomato sauce etc on it helps to keep the moisture out of the dough allowing it to fluff and puff up!!
Quote from: Eoin on January 06, 2014, 01:27:44 PMjust a tin of some Italian sweet tomatoes, the name escapes me now.
San Marzano?
Quote from: Bubbles on January 06, 2014, 02:41:39 PM
Quote from: Eoin on January 06, 2014, 01:27:44 PMjust a tin of some Italian sweet tomatoes, the name escapes me now.
San Marzano?
It could be, the only thing is that those guys said that the skins are left in because they are so thin.....and I'm not sure that correlates with San Marzano, but all things considered they're probably the ones.
I make pizza all the time at home, great way to use up leftovers. Couple of thoughts:
--Great reuse for sausage, bits of ham, lamb, old hamburgers, aged cheeses.
--Helps a lot if you can get the oven up over 250 c. My oven goes up to about 290 c. which is perfect.
--regular pesto works great for a "green" pizza, instead of tomato sauce.
--Sicilian pizza using a cookie sheet or a bread pan. Easy handling if you don't have a stone and a pizza peel.
--raw pizza dough can usually be purchased from places that make pizza. It freezes really well.
I use an olive oil bread recipe, basically 700 g strong white flour 1/2 level teaspoon salt 10g sugar 50g butter 1pkt fast acting yeast 3-4 tablespoons of olive oil and 350-400mls of warm water. In a large bowl Soften the butter and rub into the flour sugar salt and yeast.make a well in the centre and add oil and most of the water. Mix to a loose dough you can add more water or flour if necessary. Leave rest covered for about 5 mins then knead for 10 mins, great stress therapy.. Makes about 8 portions, separate them into balls and give them a light coat of olive oil. You can put them in plastic lunch bags and freeze any you won't use.I have tried throwing these but my pizza usually end up looking like a map of Ireland however the taste is more important than the shape my kids tells me. It's a lit easier to roll them with a rolling pin. I use Lidl jar of pasta sauce as a tomatoes base, mozzarella and whatever toppings come to mind. Green pepper and pepperoni is a classic also large prawns salmon and tuna
Now here's the secret
Put a pizza stone or any large unglazed tile on a covered BBQ ie one with a lid. Heat it up to max and wait a bit then pop the pizza on the stone for about 3 mins. I use a bit of semolina on the stone to stop the base sticking. The stone will get a lot hotter than your oven which gives you a lovely bubbly thin base. Musgraves cash and carry sell small pizza peels if you are doing this often to protect you from the heat, I used a flat biscuit tray from Tesco originally as a peel with a welding glove.
I make pizza now and again but I find it hard to get the oven hot enough to get the base crispy enough. The plan is to build a wood-fired pizza oven in the garden, hopefully this summer.
I use HFW's recipe for the base, i think you'll find it fairly decent. I have a few of his books but here is the recipe and tips recreated for an article in the Guardian.
http://www.theguardian.com/lifeandstyle/2009/sep/05/hugh-fearnley-whittingstall-pizza
Quote from: Sorcerers Apprentice on February 08, 2014, 09:32:57 AM
and 350-400mls of warm water.
Try replace a water on a beer (room temp.) and I'm not kidding :)
Will do thanks
I remember hearing that Guinness makes excellent pancakes, will give it a shot tomorrow
I dunno if anyone has seen those two pizza guys on food network, but in any case they provided a workaround for the lack of a pizza stone or the fact that your home oven will not get hot enough for pizza.
I tried this out yesterday for the first time and I was blown away.
Basically, you make your dough as usual, roll it out once proved or whatever way you do it, then put this onto a hot dry pan, and cook the base over the gas on the pan, once the dough goes in then I built the pizza on the pan, check the base until the colour looks right and then put it under a pre-heated grill.
This produced the most amazing pizza that I have ever had at home, the base was crispy and browned, the top was just perfect.
I am not going to use my pizza stone anymore, this was far superior as a method, and it was so fast that pizza will be on the menu more often.
Quote from: Eoin on March 10, 2014, 10:55:57 AM
I dunno if anyone has seen those two pizza guys on food network, but in any case they provided a workaround for the lack of a pizza stone or the fact that your home oven will not get hot enough for pizza.
I tried this out yesterday for the first time and I was blown away.
Basically, you make your dough as usual, roll it out once proved or whatever way you do it, then put this onto a hot dry pan, and cook the base over the gas on the pan, once the dough goes in then I built the pizza on the pan, check the base until the colour looks right and then put it under a pre-heated grill.
This produced the most amazing pizza that I have ever had at home, the base was crispy and browned, the top was just perfect.
I am not going to use my pizza stone anymore, this was far superior as a method, and it was so fast that pizza will be on the menu more often.
Have this book which recommends the same method. I've not tried it yet as I get pretty good results with my pizza stone but there's some great recipes in it as well.
http://www.amazon.co.uk/Franco-Manca-Artisan-Pizza-Perfectly/dp/0857832174
Try it out ciaran, it was as good a pizza as I've had outside of a proper Italian wood forno.
Sent from my HTC One
Just tried this out with a frozen Centra Pizza
Results very encouraging!
Nice cooked base, Some nive brown/burnt bits on the base, then put it on the shelf for about 5 mines less than recommended. Flashed it off under the grill!
Best Centra Pizza yet!
Oh BTW: Centra 5 cheese pizza €2 and did us two! Did add 20cents worth of garlic and a mushroom :)
I'd not thought of trying it with frozen. Good to know that it works as well.
Sent from my HTC One
Here's one that was for the kids last night.
Sent from my HTC One
has anyone else tried pan pizza yet?
I'm doing this at least once a week at the moment, it's so fast.
Quote from: Tube on April 07, 2014, 01:32:30 PM
Yes, I'm a convert. Works great!
Cool, yeah I thought it was worth sharing cos it's so good.
Eoin.. Tried this last night... Pizza stone will be going in the bin.. Great tip.
Quote from: lordstilton on May 15, 2014, 06:27:06 PM
Eoin.. Tried this last night... Pizza stone will be going in the bin.. Great tip.
Nice one, yeah my pizza stone is not used anymore, this is much much better in my opinion.
I've been using this method for the last year and have yet to screw it up.
The Jamie Oliver Cheat pizza is handy if you want to russle up a quick pizza; it takes only slightly more time than cooking a frozen pizza:
http://pizza-recipes.wonderhowto.com/how-to/make-jamie-olivers-cheats-pizza-30-minutes-less-0129303/
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Just used the hob/grill method for the second time tonight. Crispiest base ever, toppings perfect. Never going back to the old oven method.
Cheers for turning the pizza world as I knew it upside down :)
-Barry
Caputo 00 pizza flour is the best I have ever tasted, we have a wood fired oven and it makes the best pizzas I would also say less is more with toppings. Quality ingredients made simple produces the best pizza
@@geterbrewed where do you get the caputo00? I built a wfo too and would love to get caputo00. Its the one recommended on fornobravo
yep tried it too, just need to sort out a good starting thickness for dough, last few rose a good bit and were deffo not thin crust pizzas.
also I get a liquid on top , is this coming from the buffalo mozzerello or should i use the bock mozz?
agree less is more and go quality toppings
Quote from: Bazza on June 14, 2014, 07:10:43 PM
Just used the hob/grill method for the second time tonight. Crispiest base ever, toppings perfect. Never going back to the old oven method.
Cheers for turning the pizza world as I knew it upside down :)
-Barry
eh yeah... That's Calzone! !! :D :P
Quote from: RichC on June 15, 2014, 09:35:51 PM
@@geterbrewed where do you get the caputo00? I built a wfo too and would love to get caputo00. Its the one recommended on fornobravo
I used to get it on Amazon but they increased the shipping so I use http://www.nifeislife.com/
Quote from: @geterbrewed on June 14, 2014, 07:44:49 PM
Caputo 00 pizza flour is the best I have ever tasted, we have a wood fired oven and it makes the best pizzas I would also say less is more with toppings. Quality ingredients made simple produces the best pizza
@RichC where are you based?
I know where to get 00 flour in Cork, there is a shop in or around the english market that sell it. I guess you could get it from an artisan bakery shop?
Caputo 00 -http://caputoflour.com/
Roma brand makes 00 flour http://www.roma.ie/Products/Pizza-and-Pasta-Flour-17-1.aspx
http://www.silvio.ie/pizza-supplies.html
Quote from: Bzfeale80 on July 11, 2014, 10:50:06 AM
Quote from: @geterbrewed on June 14, 2014, 07:44:49 PM
Caputo 00 pizza flour is the best I have ever tasted, we have a wood fired oven and it makes the best pizzas I would also say less is more with toppings. Quality ingredients made simple produces the best pizza
@RichC where are you based?
I know where to get 00 flour in Cork, there is a shop in or around the english market that sell it. I guess you could get it from an artisan bakery shop?
Caputo 00 -http://caputoflour.com/
Roma brand makes 00 flour http://www.roma.ie/Products/Pizza-and-Pasta-Flour-17-1.aspx
http://www.silvio.ie/pizza-supplies.html
Thanks BFZ but I'm a long way from Cork. I'm a Meath man, member of Liffey brewers. That Roma stuff is hard to find but I've been getting excellent results with an extra strong flour I've been getting in Tesco. I'm actually in Tuscany at the moment, might bring some home!
tescos stock mc dowells 00 richie..i've been using it and its good
Quote from: lordstilton on July 11, 2014, 06:32:36 PM
tescos stock mc dowells 00 richie..i've been using it and its good
I'll have to check again, thanks!
So (Evil Laughter) lets fan the fires of fusion:
Why shouldn't the HB shops also stock hard to get ingtredinets for the other fora that are the NHC!
For example:
We can source Italian 00 pizza flour for onlty €x.00 a kilo!
or
Want sour cherries? We are now discounting our frozen Latvian sours by 25%
or
Want the most expensive coffee beans in the world?
But can't afford them?
We can under cut them as ours (Whole from Lidl) have been passed through the gastric tract of our local store's ginger mouser (called Tom)!
I had this again at the weekend.
Still the best method that I know.
(https://scontent.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/11953022_10153622151770746_2563990543714580264_n.jpg?oh=fd16b91824fd342e9801784f943717bf&oe=567A6B13)
Yep I've done it loads of times now thank you for the idea in the first place
+1
Saturday night is pizza night in our house.
Been using that method last few times. Kids and missus alike love it.
Cheers,
- Barry
Here is my Favourite easy to follow recipe for a simple margherita passed down from Nonna Giulia in Cosenza.
For the dough:
1 (7g) sachet quick action dried yeast
2 tablespoons caster sugar
250 ml warm water
500 g strong white '00' flour ( e.g. Caputo)
1 teaspoon salt
2 tablespoons extra virgin olive oil
For the traditional Margherita topping:
400 g tin San Marzano plum tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
200 g mozzarella cheese
For the anchovy topping (to go on top of the tomato base)
1 small jar (80g) anchovy fillets
1 handful black olives
1 handful capers in olive oil
1 tablespoon dried oregano
1 small clove garlic, chopped into small pieces
(http://blog.vorrei.co.uk/wp-content/uploads/2015/02/Vorrei-Italian-pizza-making-10-610x458.jpg)
Anyone have a pizza oven? Thinking of building my own but I'm not decided on the type yet.
Quote from: eanna on June 26, 2016, 10:06:11 PM
Anyone have a pizza oven? Thinking of building my own but I'm not decided on the type yet.
I saw these in Homebase, might save you some work?
http://www.homebase.co.uk/en/homebaseuk/garden/barbecues/barbecues/louisiana-charcoal-bbq--pizza-oven-449039
Edit They had one on display in the Santry branch, it might end up going cheap later in a sale
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Quote from: eanna on June 26, 2016, 10:06:11 PM
Anyone have a pizza oven? Thinking of building my own but I'm not decided on the type yet.
Build a traditional dome Forno. Start with a foundation of fire bricks, then build a dome of sand, cover it in newspaper and then Cement a dome on top, cut a door and then hollow out the sand once it's dried.
There are plans all over the internet.
Ive an Uunii 2 pizza oven. Its class! (Great addition to the smoker Eanna). Mates of mine have expensive wood fired ovens & labour intensive/expensive self built WFOs. I cant tell the difference tbh even though they say they can. Ha!
If anyone wants wholesale caputo pizza flour, email me. Can get other essentials like mozerella, tomato etc, all italian & same supplier as the best wood fired pizza places.
Where did you pick up the uunii from hop bomb.. Looks like a class bit of kit
It's a lot of work to build something that might only be used a couple of times. I thought about building one but Eoin's dry pan recipe put me off bothering.
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Yep said it before, say it again cook in the frying pan and it's as good as the real deal.
I'm think of clay or firebricks, for the thermal mass to do the odd roast or for bread also. The Uunii wouldn't do that, and in my opinion doesn't look as cool as a large oven with a few logs burning away in the back. There's a few spots in my parents house with what I think is the right type of clay a few feet down.
I fear I'd fuck up on the firebrick dome and it'd look crap, plus those bricks are expensive.
You need steam for great bread crust, Steam is a no no for your pizza oven. Just build or buy a bad ass WFO for pizza. For bread you can mod your kitchen oven with pizza tiles & wet towels & splash cup of water on hot lava rocks for steam.
Even with the pan trick...I'd still build a forno if I had my own gaff.
Anyone ever use one of these?
https://www.onsalenow.ie/?p=s&sch=details&store=168&prod=2610871
pretty sure I saw one in B&Q recently, otherwise Argos have
http://www.argos.ie/static/Product/partNumber/2660936/Trail/searchtext%3EPIZZA.htm
but I read somewhere that they make a very sooty Pizza!
Just seen that Aldi have "00" flour in on special at the moment...1.99 for a 1.5kg bag...stock up time