Feeling a little Italian

[Woody]

Hi Sosman

Your pizza looks amazing!!
It does look like a very nice meal all round, nery well presented....your throughto the next round...oops,i've beenwatching too much Masterchef

One trick i have learnt is to peel my onions before i tough any chillis.
That way i won't be wiping my eyes with any chilli on my hands.

I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.

Woody

[trentski]

Expobar Minore if I'm not mistaken

Expobar Brewster

The yanks call it a Brewtus but the Aussie model is called the Minore, it probably shouldn't be in this thread anyway as it's Spanish not Italian

[sosman]

Hi Sosman

Your pizza looks amazing!!
It does look like a very nice meal all round, nery well presented....your throughto the next round...oops,i've beenwatching too much Masterchef

One trick i have learnt is to peel my onions before i tough any chillis.
That way i won't be wiping my eyes with any chilli on my hands.

I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.

Woody

Yes I have tried sans tray. You can make it work either way.

[sosman]

Expobar Minore if I'm not mistaken

Expobar Brewster

The yanks call it a Brewtus but the Aussie model is called the Minore, it probably shouldn't be in this thread anyway as it's Spanish not Italian

That's ok the thread could have been called "feeling a little european".

[Livewire]

I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.
Woody

Woody

I do not use a tray, just make up on Glad Bake paper for easy transfer to the pizza stone and after about 2 minutes slide the Glad bake before it burns around the edges out and bobs your uncle

Cannot remember who on the forum provided this solution but it works real well

Glenn

[pierre]

Well its not unusual to find the Sorro Kamado crankin' on a Sunday evening for Pizza, especially in the Winter.

Tonight's pizza was Sorro a la Habanero and some Garlic, Basil & Mushroom mongrel. Finished off with some traditional Italian sticky date pud and a cappuccino.

never seen sticky date pudding in italy in my life

[urbangriller]

I'm pretty sure Sos is making a joke Pierre

Chris

[Groovy Gorilla]

I just hope the the little Italian he was feeling was ok with it. .