The Homemade Pizza Thread

[petvau]

I get a couple of kilos at a time, bag it up in 250g portions and freeze it. Lasts for 6+months easy. I’ll often mix it half and half with a buffalo mozzarella, just drain it a couple of hours ahead of cooking and let it sit out on kitchen roll.

I’m doing this dough tomorrow evening for 3x12” pizzas on Wednesday. LSD is liquid sourdough, not the hallucinogenic! Flour choice is a 50:50 mix of Caputo Nuvola and Dallagiovanna. 60% hydration as there’ll be a couple of novices shaping and launching their own. If it’s just me cooking 65% nuvola is the business.

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Wasn't aware of the PizzaApp. That's very handy. Downloaded the Android version. Thank you.

 

[Dutto]

…. grease smoothered, often soggy/sometimes burnt offering seems all to popular. ….

I love pizza and the variety of toppings are only limited by your budget and imagination.

Imagine my horror then when I was in Scotland back in the 1970’s and ordered a medium sized pizza in a chip-shop.

“Nae problem.” said the man at the back of the counter as he lobbed a frozen pizza into the chip-frier!

What came out would have kept a family of eskimos warm for a winter; and in all honesty burning it would have been a kindness!

I later found out that “deep fried pizza” was apparently a delicacy, alongside “deep fried Mars Bars”: neither of which I can recommend!

 

[Donegal john]

We had most of the chicken the previous evening and it was amazing, I can’t wait till my eldest comes home from uni in a couple of weeks, he’s going to completely lose his s**t when he tastes it. We cooked it again last night, again in the skillet in the wood fired oven. there was no left overs this time round.
I don’t know about mainland UK, but in Northern Ireland the pizza scene isn’t great, 90% of what you can get is from either big chains or small fast food outlets alongside their kebabs, fried chicken and burgers. I avoid both.
We only have a couple of places who turn out Neapolitan style from wood fired ovens and Green’s Pizza in Belfast who have done the best ‘restaurant‘ style pizza from their electric oven for 30+ years now; sourdough bases and high quality ingredients on the toppings. All of them stick with the standard toppings, and the specials on the menu board will have a BBQ sauce or a bit of ‘Nduja on top, or something even less imaginative than that.

Couple of good places in Derry.
Noonas wood fired pizzas offer a good selection of sour dough pizzas with a lot of different toppings. They do one with a spicy honey dressing that’s outstanding
We also have spaghetti junction owned by a Derry woman and her Sicilian husband and they do wood fired pizzas as well that are a lot better than the chains. Oh and we also have scarpello that do amazing sourdough pizzas. I also buy my sourdough pizza balls from them.

 

[will4009]

Tried a quick rise beer dough. Came out well. But, not quite as airy as the 24hr poolish dough that's been my go-to. Have tried a few different sauces, but I think good quality plum tomatoes, crushed by hand, mixed with fresh basil, olive oil and salt is my favourite.

 

[Druncan]

Our best sellers were "Hot Smack" - Hot smoked scottish mackerel with copious jalapenos, HAPy Haggis and apple, Just tried stir fried vege and tofu,,,,,, Also Anchovy filled olives with caramelized onion and feta cheese.

Currently cooking up my wholemeal mini Nan-breads in my skillet with garlic/ginger paste. To go with yesterday's Thai green vege curry. The Naan dough made with Beoir CML yeast! With Windy Blonde light beer,,, Time for a Roku Witcher binge

 

[Brewnaldo]

I love pizza and the variety of toppings are only limited by your budget and imagination.

Imagine my horror then when I was in Scotland back in the 1970’s and ordered a medium sized pizza in a chip-shop.

“Nae problem.” said the man at the back of the counter as he lobbed a frozen pizza into the chip-frier!

What came out would have kept a family of eskimos warm for a winter; and in all honesty burning it would have been a kindness!

I later found out that “deep fried pizza” was apparently a delicacy, alongside “deep fried Mars Bars”: neither of which I can recommend!

I'm.sorry pal, I love home made pizza, and indeed.... Pizza made by Italian chefs when I have been there, BUT... the deep fried pizza from the Scottish chippy tastes ******* sensational and always has done.
is it trash? Yes.

Is it glorious? Yes

 

[Alastair70]

Couple of good places in Derry.
Noonas wood fired pizzas offer a good selection of sour dough pizzas with a lot of different toppings. They do one with a spicy honey dressing that’s outstanding
We also have spaghetti junction owned by a Derry woman and her Sicilian husband and they do wood fired pizzas as well that are a lot better than the chains. Oh and we also have scarpello that do amazing sourdough pizzas. I also buy my sourdough pizza balls from them.

Cheers John, must check those out. Now the kids are up we’ve started to get the train to Derry when we’re up in Castlerock. Not having to drive home is always a bonus!

 

[Leon103]

Anyone found a good online supplier of San mazano sauce?

 

[Donegal john]

Cheers John, must check those out. Now the kids are up we’ve started to get the train to Derry when we’re up in Castlerock. Not having to drive home is always a bonus!

Now my kids are grown up we just get them to lift us so we don’t have to drive. It’s come full circle and we milk it to the max. 3 of my girls drive so we always have someone to get us.

 

[Hanglow]

Made 8 pizzas yesterday, needed a quick dough so it was a 9 hour room temp dough, one hour in bulk the rest balls. I also ran out of flour so for the first time in a while I used british bread flour, Asda own brand which is just repacked Allinson's. Made for a very nice pizza in the end. Only picture of them I took is this one right now as Im eating some reheated for lunch. Extra pepperoni added now protecting the crust

 

[petvau]

Anyone found a good online supplier of San mazano sauce?

I'd like to know that too. Mutti do good tinned tomatoes, but they also do San Marzano in tins. I have not seen them in any UK supermarket.

 

[Alastair70]

I'd like to know that too. Mutti do good tinned tomatoes, but they also do San Marzano in tins. I have not seen them in any UK supermarket.

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Our local M&S were doing fresh San Mariano’s last year, hope they come back this year, they were awesome.
AdImaria is my go-to online retailer for all things Italian, Amazon grocery also have tinned San Marzano’s too. I’ve never bought sauce, I just blitz the toms with some salt and basil, and occasionally other stuff too. I’ve got a couple of mates who swear by the Mutti tinned sauce, but I haven‘t tried it myself.

 

[petvau]

I don't buy sauce either. What's the point? I do my sauce the NYT way. I use it in everything from pizza to a simple sauce for tagliatelle or linguine with lots of parmesan and pecorino romano shaved on top. It's my favourite quick dish - done in around twelve minutes.

Anyway...........Mutti San Marzano peeled tomatoes, 400g (Pack of 6) : Amazon.co.uk: Grocery

Job done. Thank you. Didn't think of Amazon at all. ADiMaria is closed for Easter and asks for a logon so no idea if their prices are better.

Edit: Removed Amazon screengrab. I was logged in to my Dad's account checking his orders (he gets confused) and his name and Manchester postcode were clearly visible. That was very silly and more than a little worrying. It was up for four hours.

 

[petvau]

Anyone been watching Stanley Tucci's CNN series? Searching for Italy? That has my mouth watering throughout - food and scenery.

 

[petvau]

Marcella Hazan’s Tomato Sauce Recipe

It's actually Marcella Hazan's Tomato Sauce 'adapted' by the NYT.

 

[Alastair70]

Anyone been watching Stanley Tucci's CNN series? Searching for Italy? That has my mouth watering throughout - food and scenery.

Watched the first episode last night, I salivated the whole way through. What a show!

 

[RichardM]

Watched the first episode last night, I salivated the whole way through. What a show!

My wife and I have been enjoying it

 

[DavidDetroit]

Love Stanley Tucci but I'm on the popular and strict, "no-news diet" that's sweeping the nation (really just my house only).
I do actually like Tucci but I've sworn off anything to do with the news even when the result is detrimental to me.
I can't (won't) access NYT but I would love to know the recipe mentioned.

 

[RichardM]

Love Stanley Tucci but I'm on the popular and strict, "no-news diet" that's sweeping the nation (really just my house only).
I do actually like Tucci but I've sworn off anything to do with the news even when the result is detrimental to me.
I can't (won't) access NYT but I would love to know the recipe mentioned.

The Stanley Tucci program isn't news so you can watch that.

 

[petvau]

Love Stanley Tucci but I'm on the popular and strict, "no-news diet" that's sweeping the nation (really just my house only).
I do actually like Tucci but I've sworn off anything to do with the news even when the result is detrimental to me.
I can't (won't) access NYT but I would love to know the recipe mentioned.

Second post made clear it is Marcella Hazan's recipe which the NYT 'adapted' (less butter for a start). Googling brings up:

Classic Recipe: Marcella Hazan’s Famous Tomato Sauce

The original calls for 8 tablespoons/120g of butter. That scares most people, but the extra butter makes a better sauce.