we’re going to make pizza a beautiful
pizza there’s many many pizzas this is a
nice opportunity to talk about my
favorite best pizza and talk about the
wood oven now you know that these are
seen as being I don’t know it could be
called as a posh old-school rustic I
don’t know what whatever you want to
quote this was how everyone cooked you
know sort of 80 90 years ago do you know
I mean that electric and gas is
completely modern new invention and if
you think about it it’s actually a
really clinical bland way to cook and
what I mean by that is if you just put a
bit of oil and salt and pepper on a
roast chicken and cook it in an oven
nothing’s gonna happen apart from the
flavor there if you cook with charcoal
and wood you know you’ve got that added
extra of the flavor of a smoke when you
cook on wood and charcoal it ain’t just
turning it on and it does it all for you
do not when you have to be sensitive and
when you are sensitive then your cook
you know I mean I know I’m a bit geeky
now but that’s what it is
so how how hot is that oven well I’m
gonna get it about 500 600 degrees it’s
pretty screaming hot so that is my
general rant about the ovens Jamie when
did you actually like the oven to get
ready for the pizzas now that was lit
about three hours ago the idea that is
it’s quite thick it retain oh it’s not
it’s not hot on the outside but what you
do is you light it early to sort of just
you know some people call it seasoning
the oven getting it hot almost like a
thermos flask when you have a hot
chocolate or a tea in your furnace flask
you don’t just pour in you put hot water
in first get it hot get rid of it and
then put the tea and you know I mean
then it will stay hot for hours same
principle on this and what’s quite nice
about cooking you know be at barbecues
or stuff like this is that you know you
can I can get that up to about 800
degrees
screaming screaming hot I can cook a
pizza in 45 seconds if I want to you
know I mean the one today I’m do slower
because it can be bigger these sort of
things in gardens are rock and roll you
know I mean and wonderful things to save
up for you know from you can make your
own for next to nothing which are really
cool you know five six under quid a
grand you know but great for parties and
I’m gonna make a pizza now
but yeah dude answer question yeah so
Pizza time I’ve got dough that we made
now let me just tell you about the dough
waking the dough be maids any you can
make the dough on the day about an hour
or two before you can make it the day
before just keep it in the fridge very
very simple and one kilo of flour strong
flour to just over a pint of tepid that
means sort of blood temperature water a
teaspoon of salt teaspoon of sugar and
one of those seven grand sachets of
dried juice or about thirty grams and
twenty-five grams of fresh yeast just
bring it all together and just work it
for five minutes until you get a dough
like this and then you know then it will
get going this dough is actually I made
last night so it’s actually little cold
but you see it’s nice and elastic and
that simple and I think you know at the
end of the day you can make dough in
five minutes you can make it a day
before a couple of hours before and it
makes all the difference don’t go making
vases and our basis is for quick
convenience in the week you know pizzas
homemade spot-on you know and I’m a
great believer this there in cooking
there’s nothing trashy you know you can
you know you can look at Street coach
culture and be posh burgers cube ABS
pizza you know done properly this is one
of the biggest luxuries in the world you
not I mean
and actually just before go into the
wood oven thing you can do great great
pizzas in your normal electric oven at
home I put it on tin foil
nice and thin on the bottom of the oven
and that way it will give you a crisp
bottom and a golden top or one of the
things I do is I get a bit of granite
from an another garden center cut to fit
the shelf in my oven about an inch thick
it retains the heat just like that and
then I put the piece of straight onto
that done beautiful grown it up first oh
yeah preheat the granite in the oven
electric oven and and it’s great in some
of the old Roman style pizzas and stuff
they used to put lardo which is
essentially cured or salted pork fat
I used to puree up and put it into there
Peter or their breads and that used to
give it wonderful color and wonderful
flavor but you could put a little olive
oil in here as well I’m going to roll it
out
posh or not posh in cooking that there’s
there’s absolutely no pressure to me to
make it perfectly round in actual fact
it’s homemade if anything I want to go
not perfectly round because it looks
like something out of a shop absolutely
I want to go thin crust have you an over
everything just always I just think you
know I do for cultures which are thick
you know but like you know if you get a
certain parts of America like you know
the old Chicago pizza part yeah they
can’t you in the spirit of it you got
the beer going and you have a thick pan
pizza but 99% of the time you know a
thin or very thin pan Peter and I tell
you why I think it’s important is
because largely because of America and
England like our temptation is to put
too much on the pizza and and if I’m
going to be geeky about it
the beauty of pizza is it’s cheap and
wonderful and you need very little very
good ingredients to make heaven and it’s
like it’s about a rate a ratio of a good
ratio of dough tomato cheese and an
added herb topping
it’s about ratio and I think for me
that’s the way I look at pizza
pizza there’s many many pizzas this is a
nice opportunity to talk about my
favorite best pizza and talk about the
wood oven now you know that these are
seen as being I don’t know it could be
called as a posh old-school rustic I
don’t know what whatever you want to
quote this was how everyone cooked you
know sort of 80 90 years ago do you know
I mean that electric and gas is
completely modern new invention and if
you think about it it’s actually a
really clinical bland way to cook and
what I mean by that is if you just put a
bit of oil and salt and pepper on a
roast chicken and cook it in an oven
nothing’s gonna happen apart from the
flavor there if you cook with charcoal
and wood you know you’ve got that added
extra of the flavor of a smoke when you
cook on wood and charcoal it ain’t just
turning it on and it does it all for you
do not when you have to be sensitive and
when you are sensitive then your cook
you know I mean I know I’m a bit geeky
now but that’s what it is
so how how hot is that oven well I’m
gonna get it about 500 600 degrees it’s
pretty screaming hot so that is my
general rant about the ovens Jamie when
did you actually like the oven to get
ready for the pizzas now that was lit
about three hours ago the idea that is
it’s quite thick it retain oh it’s not
it’s not hot on the outside but what you
do is you light it early to sort of just
you know some people call it seasoning
the oven getting it hot almost like a
thermos flask when you have a hot
chocolate or a tea in your furnace flask
you don’t just pour in you put hot water
in first get it hot get rid of it and
then put the tea and you know I mean
then it will stay hot for hours same
principle on this and what’s quite nice
about cooking you know be at barbecues
or stuff like this is that you know you
can I can get that up to about 800
degrees
screaming screaming hot I can cook a
pizza in 45 seconds if I want to you
know I mean the one today I’m do slower
because it can be bigger these sort of
things in gardens are rock and roll you
know I mean and wonderful things to save
up for you know from you can make your
own for next to nothing which are really
cool you know five six under quid a
grand you know but great for parties and
I’m gonna make a pizza now
but yeah dude answer question yeah so
Pizza time I’ve got dough that we made
now let me just tell you about the dough
waking the dough be maids any you can
make the dough on the day about an hour
or two before you can make it the day
before just keep it in the fridge very
very simple and one kilo of flour strong
flour to just over a pint of tepid that
means sort of blood temperature water a
teaspoon of salt teaspoon of sugar and
one of those seven grand sachets of
dried juice or about thirty grams and
twenty-five grams of fresh yeast just
bring it all together and just work it
for five minutes until you get a dough
like this and then you know then it will
get going this dough is actually I made
last night so it’s actually little cold
but you see it’s nice and elastic and
that simple and I think you know at the
end of the day you can make dough in
five minutes you can make it a day
before a couple of hours before and it
makes all the difference don’t go making
vases and our basis is for quick
convenience in the week you know pizzas
homemade spot-on you know and I’m a
great believer this there in cooking
there’s nothing trashy you know you can
you know you can look at Street coach
culture and be posh burgers cube ABS
pizza you know done properly this is one
of the biggest luxuries in the world you
not I mean
and actually just before go into the
wood oven thing you can do great great
pizzas in your normal electric oven at
home I put it on tin foil
nice and thin on the bottom of the oven
and that way it will give you a crisp
bottom and a golden top or one of the
things I do is I get a bit of granite
from an another garden center cut to fit
the shelf in my oven about an inch thick
it retains the heat just like that and
then I put the piece of straight onto
that done beautiful grown it up first oh
yeah preheat the granite in the oven
electric oven and and it’s great in some
of the old Roman style pizzas and stuff
they used to put lardo which is
essentially cured or salted pork fat
I used to puree up and put it into there
Peter or their breads and that used to
give it wonderful color and wonderful
flavor but you could put a little olive
oil in here as well I’m going to roll it
out
posh or not posh in cooking that there’s
there’s absolutely no pressure to me to
make it perfectly round in actual fact
it’s homemade if anything I want to go
not perfectly round because it looks
like something out of a shop absolutely
I want to go thin crust have you an over
everything just always I just think you
know I do for cultures which are thick
you know but like you know if you get a
certain parts of America like you know
the old Chicago pizza part yeah they
can’t you in the spirit of it you got
the beer going and you have a thick pan
pizza but 99% of the time you know a
thin or very thin pan Peter and I tell
you why I think it’s important is
because largely because of America and
England like our temptation is to put
too much on the pizza and and if I’m
going to be geeky about it
the beauty of pizza is it’s cheap and
wonderful and you need very little very
good ingredients to make heaven and it’s
like it’s about a rate a ratio of a good
ratio of dough tomato cheese and an
added herb topping
it’s about ratio and I think for me
that’s the way I look at pizza
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