the herbs are not 'more peripheral' I might make home made pizza next week now, the ex didn't get on with tomato that well so I always made hers with pesto as a sauce which works really well.
You'll only be able to avoid that by having a 'kin hot oven. As an indication, my pizza oven reaches somewhere in the region of 450deg C before it's ready for the pizza to go in. You can get semi-dried mozzerella - sort of the texture of haloumi - which is grateable and works better if your oven ain't up to the job.
Yep this. I suspect her problem is temperature...and not letting the oven come to temp as herbsman said. Even a moderately loaded down pizza shouldn't be soggy. or she should build one of these
Another reason for soggy pizzas is the sauce being too thin or having too much oil in it. When I make my sauce I fry loads of garlic in a little olive oil, then press a tin of tomatoes through a sieve and simmer away until I can draw a spoon over the bottom of the pan and the sauce is thick enough that it won't flow back iyswim.
That would be great I have a friend who makes clay ovens. She does loads of workshops making them with kids and it's inspired me to try and build one in my garden at some point
If pizze are your thing, avoid moulded clay/adobe. They're good for making bread and other al forno stuff, but for pizze, you need things hotter. Either use sandstone, refectory bricks, or terracotta/clay pieces cemented using lime. No cement.
If you hadn't posted the drugs quip I wouldn't have known quoady faffed up. So imo you don't look stupid at all. I like sweetcorn on pizza
I too vote for sweetcorn & pineapple on pizza though I will say that I don't think mr steev puts that on his. He always has yummy sliced black olives/onions/peppers combo that works a treat for me.
Tbh, ours have been fine (even with mozzarella) @ 240. I think it must be something to do with the beating our bread machine gives the dough?
Was going to ask if you used a bread machine for the dough. I have not done any cook at home pizzas for a long time but as we have a bread machine now I should sort this out. Obviously not with sweetcorn though. For some reason we have two bags of (just add water) pizza base mix here. Not sure where they came from
If you've got a breadmachine there's no excuse not to make you're own as it's a piece of piss. I use my machine more often to make dough than I do bread at the moment
It's a piece of piss to make the dough even without a bread machine really. I manage even though there are bigger kitchens than mine in aeroplanes.
It's a nightmare. If I'd known how much it was going to annoy me I'd have thought twice about moving into this flat. I spend half my time knocking things over and screaming "AAHGHH WHY IS THIS FUCKING PLACE SO SHIT" and then drinking wine which makes it even more likely that I will knock things over. My old place was tiny and had leaky windows and leagues of flea-carrying mice, but it did at least have a kitchen area bigger than the bedroom.
