Posted on 02/09/2021 5:20:55 AM PST by mylife
Alot has changed in the past year. What has not is Britain’s love of pizza. From the spike in sales of wood-fired ovens to Pizza Express’s new home pizza kits, the nation’s appetite for hot crust continues to develop like 48-hour fermented sourdough.
According to cookware retailer Lakeland, 33% of people in the UK have made their own pizza from scratch. More than one-fifth of those who had done so own a pizza oven. There exists a coterie of foodies who, armed with portable Ooni or small clay pizza oven (both renowned for hitting the 500C required for Neapolitan-style pizza), are geekily absorbed in Italian flour grades and kiln-dried fuel options: fast-burning, hot birch wood for pizza; ash for lower, slower roasting.
Yet, says Lisa Richards, co-owner of Margate’s Great British Pizza Co, a good slice is difficult. “A couple of friends got ovens in the first lockdown and were like: ‘Yeah, we’re going to smash pizza.’ Then the ‘This is harder than it looks’ messages started. I’ve seen some disasters.”
Even if you can now knock out a passable margherita, perfecting that and then creatively combining pizza toppings requires dedication, imagination and, possibly, a complete rethink of the process.
(Excerpt) Read more at theguardian.com ...
God gave me a mouth to taste the measurements.
Corn kernels on pizza in Ireland and a sunny side up egg on pizza in France, I’ll stick with parma ham, fresh basil, and mozzarella di bufala on mine thanks.
Baking is by far the most difficult thing to do without measurements, but if that is all you do you learn what is correct.
Heat actually is part of the chemical process, if the temp is to low or high, you do not get the desired product.
We still have operating communal ovens here from depression times where people would go to bake their bread and pizza.
Yep. Baking is very delicately balenced. Change even seemingly little things and the result is noticibly different. One reason people have trouble replicating granny’s apple pie is that granny takes the time and later generations cut corners here and there out of pure lazyness.
Pizza hut thin crust is the worst thing I have ever had, like a cracker.
a sunny side up egg on pizza
I have had this in Italy, and there was no tomato sauce, just olive oil, and a dusting of Romano.
there was also a piece of prosciutto, a piece of artichoke and something I forget.
Yeah, it's totally limp, and you use a spiked dough docker to punch holes in it to keep it from rising.
Some people love it - not for me.
Got that right. Amazing how connected experienced eyes and hands are to taste, huh? lol
We have egg pizza here and it is distinctly Italian going back to the briar hill area during the depression, it is an odd quiche like thing with hot peppers and sausage.
You can order your pie with pepper with sausage, or without either, they put little balls of dough on to to differenciat.
https://youtu.be/mS0FHj2FhwU?t=7
You can order your pie with pepper with sausage, or without either, they put little balls of dough on to to differenciat.
https://youtu.be/mS0FHj2FhwU?t=7
We buy a cheap frozen pizza and then load it up with the stuff we like!!!
We’ve all done it but the crust and sauce will let you down.
Still, it makes a turd I suppose.
Like posting 2 times?
Cane Rosso is a small dine-in pizza chain in Texas which uses 900 degree wood-fired ovens to finish their delicious Neapolitan pies in 90 seconds. They import their flour from Italy and even make their own mozzarella. It’s the best I’ve had. Try it if you’re ever in the area.
No, I don’t particularly enjoy it. Old mouse that is a bit sticky. It may even do it again when this goes up and I apologize in advance if that bothers you.
The Martha White pizza mix comes in a pouch for one pizza. the instructions are on the package
It has a good flavor and cooks up thin and crispy
Okay. Thank you.
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