Calabrian meatballs (lemon & chilli) with foo pasta (bucatini).
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where did you get your pizza oven? What is it - any pics?
This. Linky please?
It was from Aldi, itâs one of those that sit on top of a BBQ. Looks exactly like this one:
Itâs ok. Not convinced I wouldnât get the same result from just plonking a pizza stone on top of the BBQ and shutting the lid tbh.
Now if you had one of theseâŚ
âŚyou would try to make a pizza and come out with a victoria sponge, a casserole and a ridiculously large fuel bill.
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Mine is gas and I use it all the time (not for heating), I have a gas central heating / hot water system in a 1929 detached house with 4 beds, approx 1,900 sq ft, my gas bill is ÂŁ80 a month on average. The Aga put it up a bit, maybe ÂŁ20 a month, but it keeps the house warmer and you donât tend to use the heating as much.
and it would take 4 weeks to develop a crust
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A bit like their owners.
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I bought a Pro cook stone just because the pans mum got me some time ago have been good. Stones are the way forward in a regular oven.
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We find that our stones (one for the Weber, 1 for the main oven) donât get used much, due to the proximity of our Village pub. They make some of the best pizzas weâve had in this country.
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Braised Orkney steak with new potâs. Delicious. Just deciding which pudding to have now.
spotted dick?
Skipped the pudding. Decided to drink the beer instead.
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Wise decision I feel
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