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 ...
On the other hand, if I misread your comment and you meant a pint could lead to overlooking things like double posting, then I will have to apologize for misunderstanding your post, as well.
Please excuse me in either case as the events of the last few months have me a bit irritable.
I make homemade pizza. I heat up the oven with a pizza stone as hot as my oven goes (about 600°F), while I hand mix the dough and let it rise for an hour. Apply garlic olive oil to the crust, followed by homemade sauce, parmesan cheese, small amount of parcooked minced onion and green pepper, cooked Italian sausage, pepperoni, then topped with lots of mozzarella. Cooks in 8 minutes. The sauce is the key. Lousy sauce, lousy pizza.
No worries. I appreciate the tip. Sounds interesting and will have to give it a try.
During a period of bad finances I worked at the Hut. The pan pizza dough sitting in oiled pans in the walk in was like something out of the Matrix. I’d rather run the Hobart dish machine than deal with them.
Didn't like pan pizza - but lots of people did and do.
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