Looks like he's been using my blogs from the website a couple of months back when I did a top ten tips for home made Pizza. Oh for the power of the BBC
Hi PoD (if I may call you that)
I've been on your blog - I just googled Pizza of Dreams tips - and read 9 of your tips (tip nr. 1 didn't appear).
They're all very laudable, but it's difficult to read them in any context since each tip is posted in a separate post. There is some overlap, but it's not easy to see if DL's ripped off your tips without seeing them both side by side.
In the course of my work I use a variety of ovens, some OK for making pizzas, others not.
It all comes down to whether the oven will cook the underneath of the pizzas. In my Family Learning sessions we've recently had 2 new ovens installed in the practical area - they're excellent for most things - but useless for browning the bottom of a pizza! (The one they replaced was useless for most things, but it made great pizzas! )
Here are the tips I include in my pizza recipe handouts:
To get a crisp bottom to the pizzas, there are several things you can do: • Make sure you keep the wet topping away from the edges – and don’t overload the pizza; • Have a heavy metal tray on the bottom shelf of the oven to use as a pizza stone. If you do this, have your pizzas on baking parchment on an up-turned tray – then you can just slide the pizzas into the oven. • Finish them off in a large, dry, frying pan.
There is one more I've recently added. To brown the underneath of a pizza, place a cooling rack over a hob burner - on a medium to hot setting and place the pizza on the cooling rack. IME the first couple of pizzas take a minute or two - but when the hob heats up, 20 or so seconds will do the trick. This works best with an electric hob; if using a gas hob a diffuser is very useful.
Breadmaking is an easy, everyday activity - not some difficult art form!
I don't own a pizza stone, so for the best results in my domestic oven I leave a perforated "chip tray" in the oven while the oven comes up to temp. It's a bit awkward transferring the pizza onto this hot tray, but it gives good results.
Thanks for adding links to your site's.....shall have a nose Sunday....only have 30 mins then busy till Sunday.
I googled "caramalised onions" recipe's in the week and tried something from the BBC.....it turned out a sticky mass/mess.....have you got a T&T recipe for caramilised onions that you don't mind sharing.