Pizza

masterwig said:
I love a bit of pizza but when it boils down to it it's just cheese on toast. Still, people will pay Dominos £20 for it! Biggest con going.
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The profit margins must be truly enormous, hence the endless Domino's 2 for 1 and other such offers. I use ridiculously top quality ingredients when I make mine - like "Caputo" type 00 flour and buffalo mozzarella. And even so, I doubt they cost me a quid each to make. Probably a lot less.
 
Chippy_boy said:
Anchovies or sardines is OK, but otherwise agreed. Tomato, Mozzarella (preferably buffalo) and one or two sparingly applied toppings. Not piled high.

Pepperoni is my fave, or perhaps onion and anchovy with a few capers (OK so that's 3 toppings). Hungarian pepperoni is the best



As do I. I make the dough the day before and leave it in the fridge to mature. And then I cook it in a proper pizza oven at 375C for around 90 seconds. Thin, crispy and delicious.

I have to confess I have been a pizza addict since around 1979 when I first went to Pizza Express in London, and I've been trying - and failing - to perfect them ever since.
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Do you use a dough making machine type thingy?
 
I've. been to Italy 7-8 times, and they know how to make pizza. I have eaten good pizza there but I guess i don't appreciate pizza as much as others.

Pasta is another thing though. And freshly made pasta is delicious. My sister lives in Ferrara and she once took me to a restaurant in 2000 claiming they made the best pasta she'd ever had, and she's s lived there many years.

Fresh buttery pasta with clams muscles prawns and squid with Italian herbs. One of the most satisfying meals Ive ever had. The place is still there. Hmm, Italy is calling me.
 
Not into remortgaging the house to get one from Dominos. Tesco do them now and cook them, they are flipping lovely. I go spicy chicken, plain chicken, ham and mushroom. You can go down two belt sizes for about a fiver
 
bluemoon risin' said:
Do you use a dough making machine type thingy?
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Sometimes - depends how lazy I am feeling. To be honest, getting the dough right is the hardest bit and I still haven't mastered it after nearly 40 years of trying! I am not a bad cook even if I say so myself, but the *perfect* pizza dough still eludes me.
 
Chippy_boy said:
Sometimes - depends how lazy I am feeling. To be honest, getting the dough right is the hardest bit and I still haven't mastered it after nearly 40 years of trying! I am not a bad cook even if I say so myself, but the *perfect* pizza dough still eludes me.
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I agree, good dough is key to a good pizza. Best dough i ever had( over here) was from a shop on the high st in Glossop about 30 years ago, 'Pizza perfrct' iirc.
 
bluemoon risin' said:
I've. been to Italy 7-8 times, and they know how to make pizza. I have eaten good pizza there but I guess i don't appreciate pizza as much as others.

Pasta is another thing though. And freshly made pasta is delicious. My sister lives in Ferrara and she once took me to a restaurant in 2000 claiming they made the best pasta she'd ever had, and she's s lived there many years.

Fresh buttery pasta with clams muscles prawns and squid with Italian herbs. One of the most satisfying meals Ive ever had. The place is still there. Hmm, Italy is calling me.
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The thing with pasta is, it is SO easy to make restaurant quality food, or better, at home. A good bowl of pasta with a great bottle of Italian red, is for me one of the greatest pleasures. Something like Penne all'Arrabbiata made with some good pancetta, garlic, chilli, tomato, basil, parmesan or even better, pecorino. Any idiot can make it and it's fabulous.
 
Uncle Wally One Ball said:
Not into remortgaging the house to get one from Dominos. Tesco do them now and cook them, they are flipping lovely. I go spicy chicken, plain chicken, ham and mushroom. You can go down two belt sizes for about a fiver
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Asda do 4 topping create your own 10" pizzas, 2 for four quid. Much better value than Dominoes and the like. I bet they charge close on 4 quid for the fuckin' box!
 
pepperoni, chilli, chicken tikka, dried chilli beef my fav canadian charcoal grill stockport rd


this though is an abomination.

sweetfellas-apple.png
 
Chippy_boy said:
The thing with pasta is, it is SO easy to make restaurant quality food, or better, at home. A good bowl of pasta with a great bottle of Italian red, is for me one of the greatest pleasures. Something like Penne all'Arrabbiata made with some good pancetta, garlic, chilli, tomato, basil, parmesan or even better, pecorino. Any idiot can make it and it's fabulous.
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On recommendation,I took an ex to 'Al Fresco' in Delph nr Oldham a few years ago. Nice ambiance about the place, seemed authentic. I ordered a simple spag bol expecting fresh home made Italian pasta.

I said to the ex i wasn't happy and I called the waitress over.

"Excuse me, Is this pasta home made as it tastes like packet".... " one moment sir I'll ask the chef"....... "Sorry sir it is packet pasta".
"Why are you claiming to be an Italian restaurant, when you are selling packet pasta for a small fortune?"..... "Sorry but we haven't. had any complaints on our pasta before".

"Are any of you from Italy?"..... "Err no(dopey accent) we're all from Oldham"....
 
Fucking love pizza! be it a cheese and tomato or a spicy chicken or a pepperoni or a chicken and sweetcorn or ham and pineapple(fuck the pineapple hating cunts!)

3 of my 5 favey foods are pizza, a Chicago Town pizza melt and a Chicago Town chocolate pizza.

It's clear too see I fucking love pizza!
 
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