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The Food Network
- Thread starter Mandieta6
- Start date
Sir Didier Drogba
Head Official
I do BUT I think you will be very disappointed to know that, because any form of baking/pastry/dough etc is a weak point of mine, I just use the jamie oliver recipe for my dough. If you have better advice, I would love to hear it.
One thing I like to do is to make pizza dough but roll it small and fat, like a little bread roll almost, maybe an inch and a half think. Then I fry it on both sides about half submerged in hot olive oil, then I add sauce to the top, torn buffalo mozzarella and put it under the grill for just 3 mins, then some fresh basil. I find this nice because I cannot get my oven hot enough for my traditional pizzas to be as good as I would like but this comes out perfect.
One thing I like to do is to make pizza dough but roll it small and fat, like a little bread roll almost, maybe an inch and a half think. Then I fry it on both sides about half submerged in hot olive oil, then I add sauce to the top, torn buffalo mozzarella and put it under the grill for just 3 mins, then some fresh basil. I find this nice because I cannot get my oven hot enough for my traditional pizzas to be as good as I would like but this comes out perfect.
That's actually a Jamie 15 minute meal too isn't it?
My main pizza tip is to use about 1/3 semolina to your 2/3s plain flour. Makes a LOAD of difference.
I also ALWAYS bring it together in the food processor now (but then need it by hand). Saves me measuring anything in the food processor. If the dough is too wet, I add flour, and process. If it's too dry, I add some water and process. It's easy to add flour to wet dough by hand, but absolutely painful to add water to dry dough. The food processor makes that easier
It also makes it easier to incorporate some olive oil into the dough.
My main pizza tip is to use about 1/3 semolina to your 2/3s plain flour. Makes a LOAD of difference.
I also ALWAYS bring it together in the food processor now (but then need it by hand). Saves me measuring anything in the food processor. If the dough is too wet, I add flour, and process. If it's too dry, I add some water and process. It's easy to add flour to wet dough by hand, but absolutely painful to add water to dry dough. The food processor makes that easier
It also makes it easier to incorporate some olive oil into the dough.
Sir Didier Drogba
Head Official
Yeah I think it was in Jamie's Italian or something, apparantly (according to him anyway) it actually came before the modern pizza and evolved into what we know today. I havent had a good pizza in a long time, all pizza in Canada is shit (though not as shit as in Estonia).
How do you bake? Do you have a secret for boosting your over heat, or compensating for it? Do you use a pizza stone, or on foil, or a tray?
How do you bake? Do you have a secret for boosting your over heat, or compensating for it? Do you use a pizza stone, or on foil, or a tray?
Sir Didier Drogba;3771825 said:
I use a pizza stone. My oven gets to ~250C which is hot enough, especially if I preheat the stone (which is good, because then the pizza starts cooking from the base up whilst putting the toppings on - meaning cooked based without burnt cheese).
My oven also has a "pizza mode", which puts all elements on 30%, and the bottom one on 100% - meaning more heat from the bottom. But obviously with the thermostat at 250C, the air temperature is also 250C in there. It works well.
ShiftyPowers
Make America Great Again
Get ready for the Double Down Dog. A hot dog with a chicken patty bun.
[that isn't a joke post, I actually saw an ad for it just now]
[that isn't a joke post, I actually saw an ad for it just now]
Jaboldinho
Fan Favourite
'murica!
yoyo913
Team Captain
This article says the offer is for the Philippines.
http://ca.ign.com/articles/2015/01/...ed-as-the-bun?abthid=54c6a7ac4f56e28e24000022
http://ca.ign.com/articles/2015/01/...ed-as-the-bun?abthid=54c6a7ac4f56e28e24000022
MaestroZidane
YELLOW CARD: Untrustworthy
So it's only for the Philippines??.... 
chygry
Starting XI
Damn I'd love to have some pizza right now. Now i know what I'm going to have for breakfast, since it's past 7 AM I have to wait for 3 hours until the place opens. I know what to order as well, Pizza Kebab! It's really good, and good things are worth waiting for. And it's not like I've got nothing to do meanwhile.
Sir Didier Drogba
Head Official
I've been watching very early Marco Pierre White cooking shows/documentaries on youtube, from when he had his second star but before the third, and I am struck by how incredibly basic yet incredibly high quality his cooking is.
Sir Didier Drogba;3793320 said:
I love Marco Pierre White.
I used to always think he was a tosser until he was the judge/mentor on MasterChef: The Professionals over here, and when he was on for the whole series and not just one show I gained loads of respect for him.
The way he mentored and taught was great - every criticism or suggestion he really validated/qualified...And his cooking and resumé speaks for itself.
Sir Didier Drogba
Head Official
He's a true legend, I normally hate 'celebrity chefs' but he will forever be the exception
Sir Didier Drogba
Head Official
Speaking of legendary chefs, are you guys familiar with the (possibly late) Nick gill?