Author Topic: Hello from Wales  (Read 218 times)

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Offline ash

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Hello from Wales
« on: August 27, 2012, 03:49:55 PM »
Hi, John here. I've been making pizzas at home for a few years now and am always on the hunt for better techniques.

My favourite recipe at the moment uses the Jeff Varasano dough technique, but I prefer tender crusts over chewy so like to add about 5% olive oil to the dough, which he frowns on. I also put fried onions, herbs and garlic in my sauce, although I don't cook my tomatoes, so am not totally unauthentic.

Current best cooking technique is to slap the grill (Welsh for broiler) on full, put a large round metal tray on the gas ring to pre-heat while I assemble the pizza, then transfer the pizza to the hot tray and immediately transfer the tray to under the grill. Gets all done in about three minutes.

Best pizza I cooked so far oddly enough had no tomato sauce or mozzarella, but did have a smearing of basil pesto, a handful of chopped sundried tomatoes, a sprinkle of oregano, a few slices of chorizo, a light grating of Parmesan and a drizzle of olive oil. Puffed up like a monster.

Looking forwards to picking up lots of new tips and advice. Cheers.


Offline mkevenson

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Re: Hello from Wales
« Reply #1 on: August 27, 2012, 06:56:19 PM »
John, welcome and greetings from the left coast. Would love to see the MONSTER pie! Any pics?
Lots to learn here. Enjoy!

Mark
"Gettin' better all the time" Beatles

Offline ash

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Re: Hello from Wales
« Reply #2 on: August 28, 2012, 02:11:04 AM »
Nah, I ate it, sorry. Wasn't thinking of joining this forum at the time.

I will try and repeat it, and see if I can remember to take a picture this time. My wife will think I'm nuts.

Offline mkevenson

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Re: Hello from Wales
« Reply #3 on: August 28, 2012, 08:49:24 PM »
If I bring the camera out to take pics of my pies or BBQ, when guests are here, OH MY!!!!!!!!

Mark
"Gettin' better all the time" Beatles