Unfortunately my air fryer doesn't get hot enough to cook a fresh base pizza properly.
On a related note I saw that our local checkers stocks small, medium, and large sized pre-made bases.
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Homemade Pizza
On a related note I saw that our local checkers stocks small, medium, and large sized pre-made bases.
airborne
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Fair enough a fresh base may be a bit different and also difficult to get into the air fryer without it all falling apart.
used to make this mistake. also avoid if can or use sparingly veggie that release juice's. makes "soggy base" could be due to fact im using oven @220C ie not hot enough so juice leeches out while cooking
Sideshow Bob
Honorary Master
@bwana's home made look professional. I am sure it is question of practice and since most of mybb in EC place orders with him now, he is as good as professional.
Sideshow Bob
Honorary Master
Made pizza dough at home and no problems in rolling out at all. Bread dough from shop was definitely very difficult to roll.I tried this 2 days ago (bought dough from checkers) for pizza and found that it was difficult to roll out, compared to home made dough I had made a while ago.
But taste-wise & texture wise, it was good so I just have to improve my rolling technique.
Lessons learnt - no need to buy dough/pizza base. I wasn't enthusiastic enough to take out pizza oven from garage (I have kept it in cupboard after 2-3 failed experiments) so made it in standard oven so not so lekker really - base didn't cook well. Our oven goes only up to 275 deg. Is there perhaps a technique to make a semi decent pizza in regular ovens ?
I suppose I need to find a proper place for gas pizza oven so that I can easily take it out. Also need proper pizza peel to rotate it. Last time, I just put pizza pan and somehow rotated pan with tongs. Very awkward.
Sideshow Bob
Honorary Master
I wrap such veggies (or fungi) in a cloth or paper towel to absorb moisture (mushrooms especially bleed a lot), till the time I put them on pizza. That helps a bit.
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Pizza dough it pretty easy to make, it also freezes well (ball it first). As you start feeling more comfortable with the process put the rolling pin away and start hand shaping it - there are tons of tutorials available on youtube... unless you're into flat Chicago style where a rolling pin is required.
275° is enough for NY style - just get yourself a nice thick pizza steel - they seem to work better than stones. Fortunately NY style is the best however if you insist on that overhyped Neapolitan you're going to need a dedicated pizza oven.
I keep mine in the dining room and wheel it into the kitchen on pizza nights.
I got this one not long ago but it might be a little too big depending on what kind of oven you get.
Missus had a super thin crust bacon - cooked on a screen
Mine was a vegan's nightmare - 14" bacon, pepperoni and Italian sausage with mozzarella, provolone, bocconcini mozzarella and parmesan. Can't seem to get it on the peel without making a mess of it.
Mine was a vegan's nightmare - 14" bacon, pepperoni and Italian sausage with mozzarella, provolone, bocconcini mozzarella and parmesan. Can't seem to get it on the peel without making a mess of it.
Kornhub
Blackburn Fan
Tussers cheese melts well.