How to make much better home pizzas – from flavour-filled bases to next-level toppings

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How to make much better home pizzas – from flavour-filled bases to next-level toppings - The Guardian

Anyone can make pizza from scratch, but these expert tips will make an everyday dish outstanding

Alot has changed in the past year. What has not is Britain’s love of pizza. From the spike in sales of wood-fired ovens to Pizza Express’s new home pizza kits, the nation’s appetite for hot crust continues to develop like 48-hour fermented sourdough.

According to cookware retailer Lakeland, 33% of people in the UK have made their own pizza from scratch. More than one-fifth of those who had done so own a pizza oven. There exists a coterie of foodies who, armed with portable Ooni or small clay pizza oven (both renowned for hitting the 500C required for Neapolitan-style pizza), are geekily absorbed in Italian flour grades and kiln-dried fuel options: fast-burning, hot birch wood for pizza; ash for lower, slower roasting.

Yet, says Lisa Richards, co-owner of Margate’s Great British Pizza Co, a good slice is difficult. “A couple of friends got ovens in the first lockdown and were like: ‘Yeah, we’re going to smash pizza.’ Then the ‘This is harder than it looks’ messages started. I’ve seen some disasters.”
 
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