Fogo de Siôn

Fogo de Chão is, to me, a very special now-American restaurant chain cooking meat over fire “churrasco style” and serving it up “rodizio style”. Brazilian in origin, this was one of the first steak chains I fell in love with when I started to travel to the USA in the 1990’s…Naturally, I recreated two of their signature dishes.

Siôn’s 72-hour pizza dough

I only call this mine because I can’t attribute it to any single source and the list of contributors would be too long. It’s technically more accurate to claim to be the editor of this recipe rather than the author. I’ve taken a few ideas on techniques from different places and this seems to give me the best results. Neapolitan pizza dough, naturally.

Giordano’s Take Away for the UK

Well, here it is. THE Giordano’s Pizza and if I say so myself, this was awesome. We love Giordano’s, and the thought of going back to the UK without being able to get hold of one of their pizzas is distressing, to say the least. Armed with this recipe we can relax !

Motown Pizza

As I’ve discovered, especially since living in the USA, there’s more to pizza choices than just “thin crust or deep pan”. Detroit style is one of our favourites, and has a distinct texture and flavour….but needs love and attention (and the right cheese !) to make properly.