Just a quick intro to the latest family member. This is an outdoor oven that cooks at 500C/900F. Why on Earth is that needed, you say ? Neapolitan Pizza, I say ! (And a few other things). Here’s a first look…
Tag: dough
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.
Quest for the perfect Neapolitan crust…
Real Naples-style (Neapolitan) pizza is hard to recreate, and a measure of success is what the crust looks like underneath. There are many tools and gadgets in my arsenal to get me there…
Chicago “Hometown” Pizza
Show this to an Italian and the last thing they’d call it is a pizza. Even the locals call this “pie”…but without doubt it’s a delicious pie. No subtlety to this dish…this is cheese, this is tomato SAUCE, and optionally whatever else you want in there. Loaded deep and in a pie crust.