Discussion in 'suburban75' started by Kanda, Jan 13, 2011.
shallots / anchovy / olive / caper
Excellent. I'm loving a bit of caper on pizza at the moment.
Looks great. the anchovies and olives combo is my favourite kind of pizza.
I'm making probably 3 pizzas.
One BBQ chicken with sweetcorn, red onions and peppers
One Pepperoni with mushrooms, red onion, peppers
One Margheritta with fresh basil and baby plum tomatoes
Making my own dough as well. Bit apprehensive...
dough is very forgiving. you should be ok.
I ran out of cheese but had a load of shallots, so I made a sort-of pissaladierre. Here's a macro photo for y'all
Excellent work, KillerB.
Now as I think of it, whenever I order a pizza, it only ever has olives and capers and anchovies on it. Anything else seems a bit unnecessary to me.
Generally I plough the same furrow, but I do like some other combos sometimes. Although I can't think of any right now.
Bit salty having those and nothing else though, innit? The perfect pizza has a balance of salty and sweet in my opinion, so anchovy, olive etc offset by the sweetness of some onion or peppers.
My favourite pizza is definitely anchovies and black olives.
I bought a pizza stone recently. It is almost too good.
Worth the investment then?
I make pizza a lot, but just use a pizza baking tray - a round thing with holes in.... I normally pre-bake the dough for 5 mins as I find that results in a crispier bottom - but I've been mulling over a pizza stone for some time. Perhaps I should take the plunge?
well worth a tenner.
Anyone fancy having a go at this fried version. Sounds tasty!
Deep-fried pizza – just like they make it in Naples
We usually have pizza on Saturdays but the holidays have messed up our dining routine. So we made some today instead
Was very nice. Prosciutto, pesto and tomato. Nom.
My bottom was too big and not firm enough but the texture was fluffy and springy.
It was the first time I used a food processor to make dough and I was pleasantly surprised with the results (but not the washing up). I will need to buy some sort of pizza tray (I don't think I can be trusted with a heated pizza stone as I'll almost certainly burn myself on anything that requires handling while hot).
Lidl 4 cheese pizza (Alfredo)
Drained small tin tuna , small tin anchovies, pack of crayfish tails ......
All in for a fiver
My fav ....
Can have it up to two weeks after the shop
its bean a while but im now motivated
pics make the drool arrrgh dribble...
the dry-frying method is the one Dieselbar and others have mentioned, I think. the deep frying one does not appeal to me, sadly (it's basically fried dough that you put sauce and cheese on to melt) maybe it's cause the fried dough looks a lot like a carnival treat here which makes me think of that taste of something that's been fried using oil that's not been changed in a long time. tmi?
Deep fried pizza was one of the things I looked forward to every time I went to Scotland, I bloody loved them.
I've never tried one.
Would a fired one, or a battered and fried one be better?
Oh I'm sure fired now that my tastebuds have developed, but I'd definitely eat one again just for the memories. They used the cheapest pizzas iirc and they weren't battered.
just killing it right now, tbh.
Oh my word!
here's a macro chippy
Nice ..but the dough to topping ratio for me is a bit too large .....needs more goo ....for my tastes
Just glancing at this thread has led me to bunging a pizza in the oven - should prob put it on ignore before I reach the size of a house.
Me too Haven't got the inclination to make one so its a Pollo Dr Oetker from the freezer!
Mine was a cheapo LidL one.
(needed more cheese, really but I'm not going to sniff at 2 peperonis for £1.50)
So. Festive pizza?
This thread is making me hungry! (despite having eaten a chippie earlier ). I'm bungin a pizza in the oven (Goodfellas margarita from the TB, since you asked...)
Just got a delivery to the hospital
I can recommend Vesuvius wood fired pizza in Clapton. Proper pizza
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