A pizza is built on James may's man lab

http://www.bbc.co.uk/iplayer/episode/b01rmhlc/hd/James_Mays_Man_Lab_Series_3_Episode_1/

Not too serious mind, maybe a bit of fun or interest for you guys.

starts at 15 mins 10 secs

Good effort Whandsy

For me, 500f or 270c is like a threshold, anything around 450f ish just doesn't cut it.

i'm in the same boat with the peel, trying to find a 14" one but the price puts me off so I've decided to make one.

http://www.telegraph.co.uk/foodanddrink/8887446/Korma-sauce-recalled-after-botulism-outbreak.html

Loyd Grossman?s korma sauce recalled after botulism

How long does it take for clostridium botulinum to develop at room temp?

I normally keep my gg paste in the fridge for 2weeks but they say no longer than 7 days in the fridge.

not scared by it but would like to how long at room temp out of interest

Our cat was a stray kitten from down the road, it was adament we were going to be its new owners. I think it liked our junk filled garden and wanted out of the perfect house near by. Whatever it was he the cat was well suited to us.

awesome looking grub

You seem to be getting good at the oil separation

Had a real turning point today.

My previous attempt with my new dough yielded a slight browning underneath, like a fine tuning of the dough but still a long bake and only slightly improved, not looking to great for the steal I thought. I moved my steel near the top of the lower oven without the grill at 490f in hope of some increased heat but not expecting much and boom the pizza just explodes into life. After just a few minutes the bottom is nicely charred with the dough soft airy on the inside. The oven spring was incredible and I was scrambling to move the pizza under the grill it all happened so fast.

Don't know how long it took exactly. Easily my best tasting yet. I was starting to think these quick bakes at home were an exaggeration.

squashed ratio


reality

I think chewytikka's base and videos resemble what I've been told from a chef at my local.

it's still down to me to cook it right though, I feel there's no secret and just small diffrences like some have tinned tomatoes or coconut in the base

Damn, chewy has ruined it.

Love the pans.

The high sides would be ideal for me when I have to do a large portion split between 3 people. My pan only just manages it and can get a little messy sometimes even using a splatter guard.