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Posted: Thu Oct 01, 2009 6:19 pm
by GB_Groundworks
reading jamie olivers italian cooking book, says get a slab of granite to cook really good pizza's on.
so no granite but i have a few 450x450 indian slabs i was thinking of using, any ideas or observations gentlemen?
Edited By GB_Groundworks on 1254418647
Posted: Thu Oct 01, 2009 6:29 pm
by Dave_L
Jamie Oliver? What a load of old bollocks!
Posted: Thu Oct 01, 2009 6:39 pm
by GB_Groundworks
haha, well him aside my heston blumenthal book also says stone backed, but he heated his on a bbq with leaf blower super heating it haha.
indian stone wont explode or crack will it?
Posted: Thu Oct 01, 2009 7:01 pm
by Pablo
Sandstone usually cracks under heat and can sometimes be explosive but I doubt an oven would be hot enough for that but a campfire is. If you're using stone it's best to season it with oil and heat first to stop it sucking the moisture from the doagh.
Posted: Thu Oct 01, 2009 7:15 pm
by GB_Groundworks
so i'll be better off getting some granite off cuts from the worktops lads, there is a lady to impress don't want oven exploding haha
Posted: Thu Oct 01, 2009 7:44 pm
by flowjoe
Wont the Domino`s delivery lad make it up into the hills Giles ??????
Posted: Thu Oct 01, 2009 8:38 pm
by dig dug dan
my missus went to a pampered chef evening, and came back with a stone for baking things in the oven.
You oil it once, and never have to again. Cooks loads of things on it, even a fry up in the oven!
Would suggest you buy one of those.
only downside, you cannot put it in the dishwasher. you clean it withboiling water
Posted: Thu Oct 01, 2009 10:08 pm
by Dave_L
We've got one of those things, bloody good it is too.
My doris spends far too much at these pampered chef evenings.
Posted: Thu Oct 01, 2009 10:46 pm
by lutonlagerlout
when i go to italy (where they know about pizza) the local restaurant i go to ,Genios use a woodfired oven
this is the ONLY way to cook pizza
it has to be really hot (lot hotter than any domestic oven can manage) and cooked fast
italians dont cook pizza at home and that tells its own story
try larousse gastronomic for some decent recipes giles
LLL
Posted: Fri Oct 02, 2009 8:47 am
by Bob_A
I've only ever had a handful of good pizzas, most of the stuff that's passed as pizza is stodgy and full of reconstitued cheese, the sort of stuff that's designed for kids. Funnily enough my son had a Pizza Hut delivery around the time this thread was started, I had a little taste but left him to it, he also had chicken wings and garlic bread and they didn't look appetising either.
Thin crusts from a proper Italian restaurant for me.
Posted: Fri Oct 02, 2009 9:55 am
by haggistini
flip all wrong with chicago town!
Posted: Fri Oct 02, 2009 2:59 pm
by oioisonnyboy
a foreman i work with, jason, got sick and tired of "pizza shed" every weekend
so over the course of the last 3 jobs approx 18 months he scavenged yellow stocks, vermiculite granules and bits an bobs. now his patio in the back garden looks like this.
mamma mia :O
Posted: Fri Oct 02, 2009 3:01 pm
by oioisonnyboy
oh yes and dave L, I thought i was the only one who called my missus doris
shes the same age as me 21...loves it really 
Posted: Mon Oct 12, 2009 10:49 pm
by Pablo
Is that pizza cooked yet giles.
Posted: Tue Oct 13, 2009 6:56 pm
by GB_Groundworks
haha not yet i'm waiting on the granite guys who came to measure up to cut me some pieces to go in my oven