dualmeister
Honorary Master
You are the second person that has recommended them.
Apparently their toppings are "substantial"?
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Apparently their toppings are "substantial"?
EL'Diablo
Executive Member
I.am.Sam
Honorary Master
ok for you its worth it
an average pizza here costs R140 or so
thats alot of pizzas and ingredients to cover the 8k cost
I.am.Sam
Honorary Master
pizza time used to be good
2 slices and you done for
and they pizzas are averaged price as well
there are some home based as well that fil the pizza
panarottis colcachios and the other pizza places you can eat a whole large yourself
What does the community think about an electric oven? Came across this one while looking at alternatives for the new Ooni volt 12.
Would 350DegC cut it?
caterlot.co.za
Looks decent to me.
Would 350DegC cut it?
Smartchef - Pizza oven single
Robust construction. Internal chamber lighting. Fitted with a glass viewing window. The top and bottom elements are individually controlled. Fitted with a bottom-hinged door for easy loading. supplied with a pizza stone base. Fitted with (4x) non-slip rubber feet.
caterlot.co.za
Looks decent to me.
Sideshow Bob
Honorary Master
Quick question. Do you guys put basil pesto before baking pizza or after baking? Google search is inconclusive. Some swear that baking basil pesto will ruin the flavor but some "chefs" seem to put it before & after.
So long after baking it could be considered as never.
Sideshow Bob
Honorary Master
Not a pesto fan, I see.
I suppose Basil leaves turn black due to heat so probably same principle applies to pesto. Thanks.
Huge fan, just not on pizza.
Pak Fa Fui
Honorary Master
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Basil leaves straight after, not pesto
bchip
Expert Member
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The basil leaves burn in the oven, so its not great to put it on before.
Kornhub
Blackburn Fan
Cut that b!tch open!
I thought it was a sub at first but wow okay this is so much better.
Kornhub
Blackburn Fan
I will keep things PG18 but it looks like something else. Looks lekker
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Harmonic
Executive Member
This needs a NSFW tag
Sideshow Bob
Honorary Master
username checks outI will keep things PG18 but it looks like something else. Looks lekker
Paul Kemp
Expert Member
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- Jan 4, 2021
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Have tried some slow fermentation but it’s doesn’t yield any better flavours vs a short fermentation only to find that the flour I’m using isn’t ideal(pizzeria), going to get some Chef’s Flour and see if it is an improvement.
