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Thu 1-Jan-15
12:29 pm
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danast
Argyll, Scotland

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wave  How strange!!   Unless Waleedi does not understand how to navigate the Forum.   

Old teachers never die, they just lose their class

Fri 2-Jan-15
4:52 pm
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Toffeeapple
North Bucks

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Tue 22-Sep-09
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Very odd!  confused

I'll try that again!

Tue 13-Jan-15
12:14 pm
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paperman
Saxmundham, Suffolk

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Tue 20-Apr-10
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come on you guys, didn't we all do something like that when we started on this forum.....in fact although I don't contribute much, almost never, I often browse through. It was browsing that brought me to your comment.....perhaps you can help, I have over the last year or so been working spasmodically on making pizzas (not exactly haute cuisine I know) and finally having got the dough mixture right I then worked on the toppings, the simpler the better, however when combined there was always the problem getting the whole thing to cook up properly with a crisp base. It was partly to do with the temperature I could get in the oven and partly to do with the method. I then bought a pizza stone, which I put in the oven to get really hot before placing the pixxa on it and whilst this offered some general improvement it didn't entirely solve the problem. I have now solved it though. Not having either the space (outside), the inclination nor the practical ability to build a proper pizza oven, after a lot of iffing and butting I finally opted to buy a small electric job by J M Posner which seems to solve all the previous issues I was suffering with. 

I cannot find anywhere to 'dump' this info on the site, but if anyone is of a mind, home made pizzas can be a different animal entirely from the usual crap and if anyone wants any more info let me know, although some are probably already looking down their noses at the whole pizza concept, which as some will know is some way away from my other ventures.

So, back to it, dunno where to put this entry, maybe you can suggest something (polite that is!!) and a Happy New Year to all. 

I have reached an age where my train of thought often leaves the station without me...

Sat 17-Jan-15
10:17 pm
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mike.
Coventry

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Wed 30-Dec-09
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Our home made pizzas improved a lot after we got a pizza stone. Tonights pizza was topped with bolognaise sauce, chilli, grated cheese and mozzarella. Fairly simple and tasted good.

The one nod towards fancy food was the base - it was a spelt sourdough!

Visit my blog for food, drink, photography and hamsters.

Sun 18-Jan-15
10:12 am
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paperman
Saxmundham, Suffolk

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Hi Mike, yes I have tried Spelt but these days use a mix of very strong Canadian white flour (from Waitrose) and semolina. Discovered fairly early on that it wasn't necessary to use 00 flour.

I couldn't get the stone hot enough even at full tilt in the oven to retain heat when I took it out and loaded it up, perhaps I should have tried part baking the base before I loaded it up....which is actually what I do now with the Posner oven/gadget.

You are right about keeping it simple, in the case of pizza less is more.

I have reached an age where my train of thought often leaves the station without me...

Sun 18-Jan-15
11:48 am
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Ambersparkle

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Wed 22-Dec-10
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I have a Pizza Stone, and keep it in the Oven, very handy for Pastry Cases. I do not take the Stone out of the Oven, but grease a small Oblong Bread Board, and slide the Pizza onto the Stone, with the help of a couple of Fish Slices. I don't like Semolina, just use what strong Bread Flour I have.

Sun 18-Jan-15
3:50 pm
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ep
Bulgaria

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Mon 7-Jun-10
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I am thinking of building a pizza oven....if you have the plans Chris I would appreciate it...xxx

Who lives long sees much : The diary of my life in Bulgaria

Sun 18-Jan-15
6:08 pm
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paperman
Saxmundham, Suffolk

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Tue 20-Apr-10
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Elsa........sorry but I cannot be any help except to refer you to Youtube and the Internet. Maybe have a look at this.

I may (or may not)have the talent to build such a thing but I certainly lack the patience and dedication to do it.

If you do go ahead look forward to hearing more....or if this is a wind up....!!!

I have reached an age where my train of thought often leaves the station without me...

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