I will try this next time thanks George

Thanks George

The problem is, I use an iPad as a pc and unfortunately it doesn't display all of the embedding link nor does it let me copy it!(it tries to copy the box around the link, not the link itself

Instead I have to manually type the code into the post with 2 screens open at the same time and the link is the only one that shows the full code.

If anyone knows how to get around this then help would be appreciated as this as you can imagine is a pain in the old backside!

W

Quote from: Phil [Chaa006] on May 28, 2013, 12:35 PM
but I do miss the days when pizza Napoletana featured on everyone's pizza menus.  A very simple pizza with cheese, tomato, olives, anchovies and herbs, but to my mind greatly superior to the modern chicken-tikka / pepperoni / Hawai'ian nonsense that seems ubiquitous these days.

** Phil.

I know what you mean phil, a simple italian style pizza can deliver a delicious meal standalone, however some of the pizza shop concoctions are better suited for a late night snack on the way home from the pub! (To be fair, at that stage of the night, they're also delicious hehe!)

W

Buzzin,

Just made a couple of pizzas, (Peter reinhart dough) its quite a wet dough but managed at last to toss them into the desired pizza shape! (difficult with high hydration dough if not tried). Anyways, managed to get them off the peel and onto the pizza stone, because the shape was right and the air in the dough had moved to the edge, the crust had the lovely soft aeration that's desired, pics below! 

Sorry to bore non homemade pizza fans, but getting it rights a bl**dy tough job!

I received this email a while ago and some of the comments on another thread reminded me of it!


Take a look at this paragraph. Can you read what it says? All the letters have been jumbled (mixed). Only the first and last letter of ecah word is in the right place:

I cnduo't bvleiee taht I culod aulaclty uesdtannrd waht I was rdnaieg. Unisg the icndeblire pweor of the hmuan mnid, aocdcrnig to rseecrah at Cmabrigde Uinervtisy, it dseno't mttaer in waht oderr the lterets in a wrod are, the olny irpoamtnt tihng is taht the frsit and lsat ltteer be in the rhgit pclae. The rset can be a taotl mses and you can sitll raed it whoutit a pboerlm. Tihs is bucseae the huamn mnid deos not raed ervey ltteer by istlef, but the wrod as a wlohe. Aaznmig, huh? Yaeh and I awlyas tghhuot slelinpg was ipmorantt! See if yuor fdreins can raed tihs too.

Clever huh?

W

Julian also had a recipe for pre cooked onions or "onion sauce"

Link is here

http://youtu.be/wzD8YDDgO4g

W

Cheers Ray

Maybe it would be easier if my local takeaway was crappier, lol. Mine are good but not up to their standard and unfortunately thats the benchmark my tastebuds are setting for me.

W

That's looks very good indeed, colours have come through superb, wish I could taste it!

W

It does seem like sound advice thanks Derek, maybe i need to revisit the madras, i havent ordered one for years so ordering one and learning to get the balance right is important im sure.

Thanks for the input!

W

Quote from: JerryM on May 13, 2013, 07:13 PM
have tried the san marzano on deep pan - please i tried it but not sold.

it tastes slightly better than normal chopped tin toms. i got less pip and stalk when i sieved c/w normal (~0.5). in the tom sauce with herbs etc the difference is lost.

i could not detect any change in the cooked pizza.

certainly not worth the extra dosh (~x4)

Did you drain the toms 1st jerry or did you crush them along with the juice?, I've been using the whole tin but I do think it leaves them a bit watery.

I made a lovely pizza the other day based on tony gemigmani's cholula pizza(video and method on youtube) I substituted the cholula for encona hot sauce though, was good. (Pic below)