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Post by cannyfradock on May 17, 2012 10:44:07 GMT
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Post by pizzaofdreams on May 17, 2012 11:41:38 GMT
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  |
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Post by cannyfradock on May 17, 2012 17:42:29 GMT
Pizza of dreams Oh dear......As I saw it was an article from Dan Lepard posted on the BBC food site......available to share, I thought it was OK to post the link. Not much to say about the politics of all that.....but if you put a link to your blog in your signature, we could pinch your idea's....first hand  . Always appreciate your input P.O.D...... Regards.....Terry |
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Post by turkey on May 17, 2012 19:27:51 GMT
pizza of dreams, feel free to post a link to your blog or place it in your signature , we love to have good read / nose round a good blog.
I like the compact nature of these top tips, they keep things concise and easy to gleam tips or point you to new ideas.
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Post by Breadandwine on May 17, 2012 22:34:11 GMT
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. Cheers, Paul |
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Post by webbaldo on May 18, 2012 7:56:49 GMT
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Post by cannyfradock on May 18, 2012 10:25:17 GMT
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.
Terry
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Post by carter on May 25, 2012 14:08:56 GMT
Also, try caramelizing your onions before putting them on top. It's delicious trust me!
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Post by cannyfradock on May 25, 2012 16:36:18 GMT
Hello Carter.......welcome to the forum.
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.
Terry
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