Interesting oven,

http://www.youtube.com/watch?v=onjAl4Tw-uU

Quote from: George on September 06, 2013, 11:27 AM
where the wood would go, and where the smoke escapes? Interesting.

The wood would go in the top bit and the smoke would escape out the bottom

Quote from: George on September 06, 2013, 11:27 AM
I must be a swivel eyed, Daily Mail reading loon

Yeah OK I agree

I reckon he puts a Peshwari filling inside the dough and cups it up and around so that it evenly distributes the filling when he is rolling it out.

dessArt indeed, I could eat them all

Quote from: Bengali Bob on June 13, 2013, 04:00 PM

Quote from: Secret Santa on June 13, 2013, 03:02 PM

Quote from: Bengali Bob on June 12, 2013, 10:26 PMChallenge accepted.  I am willing to wager 1 pounds stirling, for photographic evidence of the olives, including the bill, tomorrow.

Rob, I wasn't questioning the veracity of your statement I was bemoaning the use of black olives in any form of BIR cuisine. 

Not sure where the olives came from.  The waiter might have picked a few up for me from the salad bar they have.  Also do a Russian salad apparently.  Defo a proper BIR place this though.  Full range of dishes and a lot more. Going over tomorrow for lunch.  Can't make up my mind what to have.  Fancy the Bangladeshi fish dishes, but the Friday buffet menu is also looking mighty tempting:

http://mishtidesh.co.uk/menu/bangladeshispecialfishdishes.html

http://mishtidesh.co.uk/buffet.html

Rob 

Nice Menu, I wish I could pay them prices and get them dishes here!

I only have one problem with that menu.  I hope the garabi (gravy but I can't pronounce it) lovers don't start calling a dessert a dessart!

Quote from: chewytikka on June 04, 2013, 02:19 PM

Quote from: Whandsy on May 31, 2013, 11:48 AM
Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!

W

Why not buy a couple of cheap Pizza Pans, most real life Pizzerias use them.
Make life a bit easier, me thinks

Was in a local Italian restaurant last night, grabbed a video with my iPhone,
went a bit wonky, but shows making a Calzone, with a twist.

The Pizza Dough is very simple, 00 flour, fresh yeast, salt and good olive oil.
proved for around an hour, ready to go and very tasty.


cheers Chewy

Hi,

I have thought about using pans, I have some good quality ones I use for cakes etc, but I like the way the bottom crisps up just right on the stones when I get the release from the paddle right, really thin and light, not too crispy but firm enough to pick a slice up without too much bend in it.  I always found when doing them in a conventional oven getting the middle cooked was difficult but in this oven I have had no problem at all.

Interesting Calizone I might have a go at making one.
s.
Will

Hi,

Here are two pictures of the Pizza oven.  As you can see it is a gas one. It can get up to about 700F but I generally cook at about 550F which cooks the pizzas in about 4 minutes but it needs 25 minutes to get to about 600F then by the time I get my pizza off the paddle it drops to 550F :.

Hi,

Enjoyed reading this thread as when I bought an outdoor table and chairs I got a free pizza oven thrown in .   I have used it a couple of times now and the pizzas are fantastic, much better than Dominos etc.  I have only tried the Jamie Oliver recipe for the base and sauce but with great success  

I have though made a few calizones but unintentional! ;D  the pizzas are a real pain to get off the paddle but I am getting better...ish at it.

These are infact the first Pizzas I made in the oven, not round but very very tasty

cheers,

Will

Wsa inetresetd in book-e ? nto now.  cmoicla  asles ptihc.
Wrok htat otu

Just tried old link if it is any help, a bit big but hardly any mb