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Really good
Food and Drinks
How to make much better home pizzas – from flavour-filled bases to next-level toppings
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<blockquote data-quote="cheryl" data-source="post: 2732" data-attributes="member: 1"><p><a href="https://www.theguardian.com/food/2021/feb/08/how-to-make-much-better-home-pizzas-from-flavour-filled-bases-to-next-level-toppings" target="_blank"><strong>How to make much better home pizzas – from flavour-filled bases to next-level toppings - The Guardian</strong></a></p><p></p><p><strong>Anyone can make pizza from scratch, but these expert tips will make an everyday dish outstanding</strong></p><p></p><p>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 <a href="https://www.pizzaexpress.com/pizza-kits" target="_blank">Pizza Express’s new home pizza kits</a>, the nation’s appetite for hot crust continues to develop like 48-hour fermented sourdough.</p><p></p><p>According to cookware retailer Lakeland, <a href="https://blog.lakeland.co.uk/welcome-to-our-2020-trends-report/" target="_blank">33% of people in the UK have made their own pizza</a> 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.</p><p></p><p>Yet, says Lisa Richards, co-owner of Margate’s <a href="http://greatbritishpizza.com/" target="_blank">Great British Pizza Co</a>, 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.”</p></blockquote><p></p>
[QUOTE="cheryl, post: 2732, member: 1"] [URL='https://www.theguardian.com/food/2021/feb/08/how-to-make-much-better-home-pizzas-from-flavour-filled-bases-to-next-level-toppings'][B]How to make much better home pizzas – from flavour-filled bases to next-level toppings - The Guardian[/B][/URL] [B]Anyone can make pizza from scratch, but these expert tips will make an everyday dish outstanding[/B] 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 [URL='https://www.pizzaexpress.com/pizza-kits']Pizza Express’s new home pizza kits[/URL], the nation’s appetite for hot crust continues to develop like 48-hour fermented sourdough. According to cookware retailer Lakeland, [URL='https://blog.lakeland.co.uk/welcome-to-our-2020-trends-report/']33% of people in the UK have made their own pizza[/URL] 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 [URL='http://greatbritishpizza.com/']Great British Pizza Co[/URL], 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.” [/QUOTE]
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How to make much better home pizzas – from flavour-filled bases to next-level toppings
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