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Pizza baking tray ..?
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24-05-2012 6:30pm#1
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I got one similar to this in Dunnes Stores for €5.
I also have a Jamie Oliver pizza stone which I got for €10 and it is fab, the base of the pizza comes out so crispy!
I'd personally recommend spending an extra few euros (if you can afford it) and get a pizza stone.
This is how the stone looks.
Only thing with the stone is, you can't get stains out of it, mine is like stained glass at this stage and nothing will get them out. Although the stone is always washed and cleaned thoroughly.0 -
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Sorry I forgot to say, apologies.Where did you get the stone ? I was in Dunnes hardware last week and they had nothing for pizzas
I got it in Texas in Mullingar, but they are closed down now.
I know Shaws sell them as my boyfriend bought his there (his was around €15 euros and he got a free Jamie Oliver pizza cutter with his).
Tesco.com has it - I wonder if your local Tesco would have it?
http://www.tesco.com/direct/jamie-oliver-pizza-stone/208-8780.prd
I can't see it on www.tesco.ie but that could be because my local Tesco might not have it in stock and Tesco.ie will only show me the stock that's available in my local Tesco's.
Amazon.co.uk have it, although it's expensive, especially with delivery.
http://www.amazon.co.uk/Jamie-Oliver-Simple-Pizza-Serving/dp/B006B5PBKM/ref=sr_1_1?ie=UTF8&qid=1337903868&sr=8-1
Shopcookware.ie has it for €15 + €5 postage http://www.shopcookware.ie/jamie-oliver-pizza-stone/dkb4868pd.aspx
There's one in Adverts for €30, which seems very expensive to be honest.
http://www.adverts.ie/kitchen-appliances/jamie-oliver-pizza-stone-33-5cm/1673940
Arnotts.ie have it for €14.95 + postage, although if you can get into Arnotts it would save you the postage, but could cost more in bus fares/petrol etc.
http://www.arnotts.ie/Product/Jamie-Oliver-Pizza-Stone/328607/4002002001500 -
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I have only ever used my oven trays, they are black and atract the heat properly. Never had problems making a decent pizza.
We are greedy so I spread out the dough over the entire tray and bake the pizza on the hottest setting (preferably only the bottom element)
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My pizza making skills have evolved in the right direction over the years. Luckily !
I was in my teens, about 30 something years ago, that I got into making pizzas. They where very tasty as far as I can remember...... but oh so soggy.
I now know that my tomato sauce was too wet and ... I put too much of it on the base.
Still, I try to cram an awful lot on my pizza, because that's the way I like it (and Bert never complained) but I try to keep the ingredients as close to Italian-ish as possible concerning flavours.
Also, my base will always be rather thick (almost bread like)-it's a matter of taste - is it not ?
How do I avoid a soggy base ?- Set your oven on the highest setting (mine is 250°C) and forget about the fan. The base will crisp up better with the heat from the bottom element.
- Use a dark (black !) coloured baking tray, it will atract the heat better. Any grey or lighter colour won't work as well.
- Roll out the dough and spread onto the tray only just before you add your toppings.
- Only add the toppings just before the pizza is about to go into the oven. If you leave it sitting around it will be soggy.
For the base
Ingredients (that is for 2 (yes, two) oven trays)- 1 kg plain white flour
- 20 grs fast acting dried yeast
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp olive oil
- Cold water (quantity depending on the moisture level in the flour)
- In the bowl of your food processor (haha ! if you don't have one, you'll have to knead by hand. I however, use my trusty old Kenwood) mix the flower and yeast together.
- Put the salt and sugar near the edge of the bowl and add the oil. Pour in some water.
- Start the food processer with the bread hook. Add more water as you go, until all the flour has been incorporated. You need the consistency of bread dough.
- Keep on kneading till you get a pliable elastic dough.
- Set aside, covered with a (clean) tea towel.
- Leave to proof until the dough has doubled
- Get your baking trays ready. Dust with flour.
- Divide dough into however many portions you need. I divide in 2.
- Roll out on a floured surface and stretch onto the tray.
Ingredients- Green olive tapenade (recipe here) (*)
- 1 tin of peeled tomatoes (430 gr)
- 1 small tin tomato concentrate (140 gr)
- Dried oregano and basil, pinch of salt and pinch of sugar
- 400 gr grated cheese (I use gouda, but cheddar is ok to use, pecorino is better still, if you don't have to watch the pennies)
- Smoked dry cured ham (thinly sliced), sliced peperoni or chorizo (didn't I say, Italian-ish ?) enough to spread out later over the pizza.
- Onions peeled and sliced
- pepper red or mixed colours,sliced
- Mozzarella, broken into pieces
- Preparation
- Blend tomatoes and tomato concentrate in a jug or bowl with a handheld blender (or any other blender actualy). Add oregano, basil, salt and sugar.
- Spread some of the tapenade over the pizza base.
- On top of that tomato mix.
- Then sprinkle with as much grated cheese as you fancy.
- Layer the cured meats, onions and peppers to your heart's content.
- Finish off with the mozzarella.
- Bake in your really hot oven for 15 to 20 minutes.
- Take out of the oven and let the pizza rest for 5/7 minutes to help it set.
- Slice and overindulge.
Do you like blue cheese ? Well you can crumble that on top and all.
(*) Green olive tapenade
ingredients
300 grs pitted green olives
1 tin anchovy fillets
3 cloves of garlic, peeled
2 small chillies
2 tbsp extra virgin olive oil
preparation
Put everything, but the olive oil, in a measuring jug.
With your hand blender, blend until you get a smooth-ish paste.
Lastly stir in the olive oil.
That's the whole blog post minus the pictures. Hope I haven't missed anything out.
Didn't I keep my promise ?:D0 -
LaChatteGitane wrote: »My pizza making skills have evolved in the right direction over the years. Luckily !
I was in my teens, about 30 something years ago, that I got into making pizzas. They where very tasty as far as I can remember...... but oh so soggy.
I now know that my tomato sauce was too wet and ... I put too much of it on the base.
Still, I try to cram an awful lot on my pizza, because that's the way I like it (and Bert never complained) but I try to keep the ingredients as close to Italian-ish as possible concerning flavours.
Also, my base will always be rather thick (almost bread like)-it's a matter of taste - is it not ?
How do I avoid a soggy base ?- Set your oven on the highest setting (mine is 250°C) and forget about the fan. The base will crisp up better with the heat from the bottom element.
- Use a dark (black !) coloured baking tray, it will atract the heat better. Any grey or lighter colour won't work as well.
- Roll out the dough and spread onto the tray only just before you add your toppings.
- Only add the toppings just before the pizza is about to go into the oven. If you leave it sitting around it will be soggy.
For the base
Ingredients (that is for 2 (yes, two) oven trays)- 1 kg plain white flour
- 20 grs fast acting dried yeast
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp olive oil
- Cold water (quantity depending on the moisture level in the flour)
- In the bowl of your food processor (haha ! if you don't have one, you'll have to knead by hand. I however, use my trusty old Kenwood) mix the flower and yeast together.
- Put the salt and sugar near the edge of the bowl and add the oil. Pour in some water.
- Start the food processer with the bread hook. Add more water as you go, until all the flour has been incorporated. You need the consistency of bread dough.
- Keep on kneading till you get a pliable elastic dough.
- Set aside, covered with a (clean) tea towel.
- Leave to proof until the dough has doubled
- Get your baking trays ready. Dust with flour.
- Divide dough into however many portions you need. I divide in 2.
- Roll out on a floured surface and stretch onto the tray.
Ingredients- Green olive tapenade (recipe here) (*)
- 1 tin of peeled tomatoes (430 gr)
- 1 small tin tomato concentrate (140 gr)
- Dried oregano and basil, pinch of salt and pinch of sugar
- 400 gr grated cheese (I use gouda, but cheddar is ok to use, pecorino is better still, if you don't have to watch the pennies)
- Smoked dry cured ham (thinly sliced), sliced peperoni or chorizo (didn't I say, Italian-ish ?) enough to spread out later over the pizza.
- Onions peeled and sliced
- pepper red or mixed colours,sliced
- Mozzarella, broken into pieces
- Preparation
- Blend tomatoes and tomato concentrate in a jug or bowl with a handheld blender (or any other blender actualy). Add oregano, basil, salt and sugar.
- Spread some of the tapenade over the pizza base.
- On top of that tomato mix.
- Then sprinkle with as much grated cheese as you fancy.
- Layer the cured meats, onions and peppers to your heart's content.
- Finish off with the mozzarella.
- Bake in your really hot oven for 15 to 20 minutes.
- Take out of the oven and let the pizza rest for 5/7 minutes to help it set.
- Slice and overindulge.
Do you like blue cheese ? Well you can crumble that on top and all.
(*) Green olive tapenade
ingredients
300 grs pitted green olives
1 tin anchovy fillets
3 cloves of garlic, peeled
2 small chillies
2 tbsp extra virgin olive oil
preparation
Put everything, but the olive oil, in a measuring jug.
With your hand blender, blend until you get a smooth-ish paste.
Lastly stir in the olive oil.
That's the whole blog post minus the pictures. Hope I haven't missed anything out.
Didn't I keep my promise ?:D
You did indeed, fair play, you just didn't want to GTFO really !
:D 0 -
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i got my pizza stone in aldi, looks identical to the jamie oliver one.
don't remember the price, but most likely cheaper than the posh one knowing aldi.
they pop up from time to time, so just grab one when you see it.
ditto on the not washing thing, a pizza stone preheated at 200+ degrees Celcius is going to have less germs on it than something washed in hot soapy water that is never going to get hotter than 100 degrees even if straight out of a kettle, and like they say, water seepage and uneven heating from the hot water *could* cause it to crack or break.
think of the black stuff like a wok, it's all good seasoning. 0 -
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LaChatteGitane wrote: »Using salt, like you do, disinfects. So that is more than just rubbing it with a lemon and rincing off. You now also tell us you use 'really hot water' to rince.
IMO one should be more careful when giving advice on food/utensil hygiene. Don't leave out important information in an initial post.:o
Exactly. This is why we discourage questions about food safety on this forum. 0
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