Topic: Pizza dough

[Sverige]

Cool looking pizzas there Garp. Glad you had a good result.

[welder8uk]

Sverige, I'm going to try that tomato sauce on my next pizza (some time this week), I  like the ingredients, and you can never have or try too many tomato recipes lol

Steve

[Sverige]

Hi Steve

I hope you like it. I can't claim it's anything special or authentic, just my approximation at a takeaway style sauce. Works for me though.

[mickdabass]

Quality looking gear there Garp.

Quietly relieved you liked the recipe too. although when the second batch came out trumps I knew it wasnt a fluke

Regards

Mick

[Garp]

Cheers mate.

Like you, I was doubtful when I saw how very very soft the dough is. "This really has no right to work", I thought. But work it did.........

Got 3 portions in freezer so will have another go in a week or three

[Edwin Catflap]

Here's an interesting piece that defines how to make a good neapolitan pizza, one of my faves. I cant get the oven temp at home but all the other info is useful

Ed

[Peripatetic Phil]

I like that document, Edwin -- it looks really authoritative and authentic.  Many thanks for circulating it.
** Phil.

[Edwin Catflap]

Thanks Phil, I think I will embrace as much of it as I can, oven permitting, as I love a good Neapolitan pizza

Ed

[Peripatetic Phil]

One thing that intrigues me is the fact that "Verace Pizza Napoletana" is invariably followed by the parenthesised alternative "Vera Pizza Napoletana".  The first is clearly Italian (="true Neapolitan pizza"), but what is the second ?  Sicilian ?

** Phil.

[Garp]

Used the frozen dough at the weekend with good results - cheers