Pizza faff with hypocrisy topping

Pretty much what this was. 14”x17” sheet pan with a load of olive oil cooked on the bottom of the oven.

Bottom crust :drooling_face:

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First time that phrase has been used on here without a x-certificate.

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Perfect Long Island Grandma :pizza: :slightly_smiling_face:

More sheet pan pizza.

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:nauseated_face: :face_vomiting:

Don’t knock it until you’ve tried it.

Emu is quite gamey but pleasant. 'Roo is lean, meaty, fucking loveliness.

BTW, this article is 3 years old.

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Oven erection. This is uncool, I’m at the dentist.

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Just listing a kidney on ebay right now :+1:

We enjoyed the 1st episode of this last night. Stanley in Naples with Pizza related things

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Oil pan pizza.

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Quick blanche and cool down and I can make the sauce for later.

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Sweetcorn on a pizza??? You absolute monster!

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6 pizzas knocked out in 15 mins :smile:

(Prep time not included…)

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Not sure who posted this recently…
I watched the video on here last night, and today I helped my neighbour with a box that turned out to be…

Exactly this!

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Ok. Resisted the moar :arrow_up: (for now) and got the Roccbox.
About to buy some flour and the favoured option is 15kg of Caputo blue for about £17.

Anything better?

I’m also going to go for 400g San Marzano tomato tin deals on Amazon for just under two quid a pop. Some are a little devious as they contain other ingredients. Any rec’s?
The 2.5kg tins are half the price but not sure how long the contents last after opening?
Thanks for any enlightenment…

I make a batch of tomato base with fresh plum toms, garlic, oregano and basil, then divide it into portion sized zip bags before freezing.

I suppose you could do the same with a catering size can.

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