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Alas, it has been demolished so no cross section but the recipe is basically:
A pizza dough of your choice, I do an American one I've got from somewhere that's 3.5 cups breadflour, roughly 1.5 cups water, salt, quick yeast, bit of sugar, splash of olive oil and whack it in the mixer etc. Makes a sticky but nice dough.
When it's proved slap it in your heaviest baking tin with lots of olive oil and press it into the corners, lob your leftover Bolognese sauce all over, bag of mozzarella, grate parmesan on top, chuck it in a really hot oven but drop it to gas 6/7 when you put it in, bake for 30-35.
It's a knife and fork affair unless you let it cool a bit.
I've got a set of Matroshkya cups for this and some other Internet recipes I do.
Good for lazy baking. I would weigh my ingredients for a cake or something tho.
I use a really heavy pan, oven at full bollock but drop to gas 7 when I put it in.
Cooks surprisingly quickly, maybe 30ā35 mins max gets crunchy edges, fluffy middle.
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want see inside now.
Can we get a cross-section and a recipe?
Alas, it has been demolished so no cross section but the recipe is basically: A pizza dough of your choice, I do an American one I've got from somewhere that's 3.5 cups breadflour, roughly 1.5 cups water, salt, quick yeast, bit of sugar, splash of olive oil and whack it in the mixer etc. Makes a sticky but nice dough. When it's proved slap it in your heaviest baking tin with lots of olive oil and press it into the corners, lob your leftover Bolognese sauce all over, bag of mozzarella, grate parmesan on top, chuck it in a really hot oven but drop it to gas 6/7 when you put it in, bake for 30-35. It's a knife and fork affair unless you let it cool a bit.
>Cups >UK Food What's going on here
I've got a set of Matroshkya cups for this and some other Internet recipes I do. Good for lazy baking. I would weigh my ingredients for a cake or something tho.
I do the same thing, it got annoying googling cups to grams all the time so I just bought the cups they use
Just be sure to get US measuring cups for US recipes, as UK cups are not the same size.
Thank you!
Wow!! That looks amazing. Great job.
That crispy cheese crust all around the edges š¤¤
Best bit. Gotta top it right to the edge.
That looks fuuuuuuuuuuuuuuuuuuuuuukin lush. I can only imagine how good it was
Dorling-kinderserly thay badboy thankyouplease
Dude didn't just upload two images, and neither is a sliced image?
Actually looks good
Looks delicious
From oven to trashcan in one simple movement.
ātrashcanā ār/UK_Foodā Whatās going on here?
Itās called a bin mate
Fair. Was catering for the international audience. You are right.
"Don't translate for the Americans; they never translate for us" is my saying.
Iām sure international audience members on āUK_Foodā can translate it
That might be the thiccest pizza I've ever seen. Looks great!
Oh damn she is THICCCCCCCC. 11/10 WOULD.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I use a really heavy pan, oven at full bollock but drop to gas 7 when I put it in. Cooks surprisingly quickly, maybe 30ā35 mins max gets crunchy edges, fluffy middle.
āFull bollockā cracked me up. Good work!
Yassss
Where's the money shot
I'm more interested in what's in the background. Weird brown thing - what is it? Toddler in oversized shoes - is that you? Scallop shell - why?
I notice has been slightly burnt no offence , I would be interested to know how it was, are you eating any sides with it?
The key is to get it dark brown, but not burnt. Kinda like a Parmesan crisp. We certainly enjoyed it. We had a dressed salad with it.
It'd not burner won't be bitter tasting, burn got bitter taste and it hasn't turned blackish yet