#22

Feel good about yourself and life whilst ordering one in

6 Likes
#23

The pizza dough recipe from Dan Lepardā€™s Short & Sweet is brilliant. Use that. Every recipe from that book owns, tbh.

Donā€™t bother reducing tins of tomatoes, just buy passata.

2 Likes
#24

I did a homemade sauce and it was the star of the show. Onions, garlic, balsamic, basil and a bit of chilli, boiled down for hours and blended up. Lovely stuff

4 Likes
#25

Pizza stone

Oven as hot as it will go

5 to 1 ratio of 00 grade flour to fine semolina flour

Get plenty of salt in that base. Salt is tasty

Get that base as thin as you can

Use semolina on the pizza stone to avoid sticking

Cook sauce for long enough that it is not watery

Less is more on the toppings

Drizzle of olive oil on top before it goes in the oven

#26

Mentioned this before I think, but my Dad made a wood burning pizza oven in his garden. Itā€™s massive, and he realised it costs him about Ā£30-40 to fill it with wood to actually cook anything. So heā€™s pretty much used it twice.

2 Likes
#27

a mate of mine built his own portable wood burning pizza oven when he got out of the nick. did the festival circuit for a summer (I helped out on his stall a few times), and the pizzas were insanely good.

Went back to selling ketamine when the winter came around of course.

8 Likes
#28

if you are (a)using a pizza stone and (b) donā€™t care about energy bills, then preheat that baby for aaaages, like at least an hour, maybe 2. You can put the oven on when you first start making the dough.
:pizza:

#29

Salt them and then pre griddle

#30

See I donā€™t agree with onions in it

#31

Most of whatā€™s been said above tbh. Only additional 2 cents is to be really delicate when you knead the dough. Like, just use your fingertips and fold it over. I used to pound the shit out of it and the base would be really tough and chewy.

Yes, youā€™re going to get better pizza from a dedicated pizza restaurant, but itā€™s fun and rewarding and much better than buying a goodfellas out the freezer section.

Practice makes perfect. Hereā€™s my latest.

6 Likes
#32

This sounds like a car crash of a pizza

#33

nah m8. Itā€™s not gourmet or anything but itā€™s tasty

#34

Iā€™ve always been advised by recipes to pound the living shit out of the dough. Itā€™s quite cathartic but it has always come out a little chewy. Will try a more delicate approach.

#35

Iā€™ve tried to pick up little hints and tips from youtube videos, this one was helpful.

1 Like
#36

I would take some scissors to that bastard like nobodyā€™s business.

1 Like
#37

I actually given a pizza and scissors at a friendā€™s house last week so just manfully went at it.

It cut the pizza but I canā€™t see why people would prefer this weird method.

#38

These look good

Ā£200 though!

#39

picked up one of these for a mateā€™s 30th gift

anyone got any tips?

#40

I love chewy pizza!

1 Like
#41

Had some cash left at the end of the month so bought an Uuni oven. Pretty excited.

Ah. 2 years after I posted about them a few posts up.