Thread: Pizza

Where s the olives ?

Yeh looked alright ,would of ate it.

looks good.
What's your dough recipe?

Looks good, Neo!!

Pizza. Less is better. Keep it simple...

Originally Posted by Gravesend Dave

Yeh looked alright ,would of ate it.

Didn't have any.. or Mozarella

Originally Posted by Koojo

What's your dough recipe?

For that size 150g plain flour 2g yeast powder, pinch of salt, put together in a bowl, get 125ml warm water and add it slowly while you mix it up with a wooden spoon, I never get all that water in though otherwise it turns to glue (more flour if it does), but just get it to take up all the flour so it's not sticky and start pounding it by hand so there's still a bit of dry in flour in the dough, then add extra virgin olive oil (1-2 tsp) and kneed without folding until the rest of the dry flour is absorbed, do all that in the bowl then get it in your hands and kneed it between both hands to get it even then leave it for 15 mins, it won't make much difference cos there's not much yeast so it won't rise, then roll out to about 10"

Originally Posted by Rural Surin

Pizza. Less is better. Keep it simple...

Too right.. that was passata, herbs, little bit of cheese.. one mushroom, 2" of chorizo... just a good balance.

Obviously it's very straightforward, the only tip I'll add is a hot oven (180c) without the fan assist, otherwise it cooks too quick and the base is still dough inside.

mmm nice, is that Cathedral City ? think ill ask her to make me some cheese on toast now

Originally Posted by Koojo

Do you use top and bottom elements or just top?

Top and bottom, preheat and put in 2/3rds up to the of the oven, seems to work about right as the cheese starts to brown the base is ready, obviously it's trial and error, I wouldn't put it lower than 180, but yeah 190-200 will work, depends on how thin you roll it.

ask? ask? Tell 'her'!

Originally Posted by Dillinger

mmm nice, is that Cathedral City ? think ill ask her to make me some cheese on toast now

Originally Posted by Neo

Obviously it's very straightforward, the only tip I'll add is a hot oven (180c) without the fan assist, otherwise it cooks too quick and the base is still dough inside.

What I do is pop the base in the oven without any topping on for a few minutes to crisp it up (On high heat) And then pull it out and add the topping before putting it back in to cook.

good looking pizza. gotta be thin and crispy though.