Topic: Pizza Recipe (by chriswg)

[Malc.]

I must admit, the versatility of a hotter oven is quite appealing. We tend to cook smaller meats on a very high oven as the heat cooks it quickly without the moisture leaving the meat. Not too mention the Naan conspiracy.

[pizzaman]

JerryM

I love Garlic Bread and also my crusts i like to put garlic butter on them.What i do is mince 10/12 garlic cloves and add it to blended butter which is a blend of butter and oil(leave oernight in fridge) which means that when it is cooked ontop of the base in the oven the oil stops the butter from burning and giving a bitter taste,but the topping still tastes like Garlic butter if you know what i mean?
A little grind of sea salt and black pepper,Fantastico!!we also like litle dollops of tomato base for garlic and tomato bread

Pizzaman

[pizzaman]

Axe

I have use pizza stones in the oven many,many years ago and in all honesty they are a waste of time,because they dont get hot enough in a conventional 220c oven.I started with a table top oven taht had a stone bottom and top and bottom heat elements.I would suggest you try and source one of these as they are very good.

Here is a link http://www.amazon.co.uk/gp/product/B000XYN0GY?ie=UTF8&tag=ukh-21&link_code=as3&camp=2506&creative=9298&creativeASIN=B000XYN0GY

These are not too expensive if you really want to try,also they will cook superb naan bread!
hope this helps
Pizzaman

[Malc.]

Looks intriguing but fortunately my oven is not bound to 220c its cranks up to about 280c which is pretty good for the old timer. Though I bet its not reaching the high end these days. :

We are looking to replace the kitchen soon anyway so i'll be doing my homework on suitable ranges. Just don't tell the wife.

[Domi]

Just don't tell the wife.

Me lips are sealed, Axe

but how much to keep me mouth shut? :-X ;D

I wish 'im indoors was as into cooking as you blokies are, it's me who has to do all the greasing to get new cookers, kitchen gizmos and gadgets it's just not fair!! I'm still narking for a friggin' tandoor oven and I'm married to a builder! Life's a bitch!

[JerryM]

I love Garlic Bread and also my crusts i like to put garlic butter on them.

pizzaman,

i'll try out the oil/butter in the fridge. i currently use both something like 50:50 but microwave for about 2 mins to cook it through (just enough to cook out the garlic - just the same as u do for curry).

for main pizza i add this garlic mixture on top of the cheese. for starters i use the plain pizza tom sauce and sprinkle on rosemary and of course the garlic mix. i do like the "flavoured" tom sauce too as a starter - i've never got round to making it on pizza day down to effort. i would use what i make for lasagne which uses basil:oregano:marjoram in equal proportions - does this seem about right. (976bar's lasagne post http://www.curry-recipes.co.uk/curry/index.php?topic=3564.0)

[artistpaul]

I'll have to try a higher hydration of dough by the sounds of things. Though I have always been happy with the results we get from JO's dough recipe, nice crisp thin base and a puffed up crust which I love. 

Went online to look for Pizza Stones and it turns out these are cheap enough too, so off to Robert Dyas tomorrow to try one,

[jeanlerye]

Pizza recipe is a great help for those who wants to make their own pizza and experiment in their own strategies. Exploring in kitchen makes a lot more excitement in making homemade pizza. It would be more preferable to create specialties in your way, in fact, pizza doesn't make it any harder in the kitchen.