|
|
 |
|
 |
 |
| Current Message |
Return to posts |
| From: Denc 🗡 |
We cook ours slightly differently. We make and pre cook the bases in our electric fan assisted bakers oven.
This gives us a stock of half cooked thin bases. We then add the topping and finish the cooking in a stone bottom salamander. In this way we can do a pizza in about 90 seconds. The base is thin and crispy , none of the disgusting doughy bases and no burnt bits. A salamander is a super wall mounted gas grill.
Edited on 07/04/2026 at 14:19:23.
|
| Current Thread | Author | Time | | LP12 | 01:03:22 | | Denc 🗡 | 14:17:30 | | LP12 | 14:25:48 | | Denc 🗡 | 15:04:11 | | Hamsterwheel | 14:25:33 | | Denc 🗡 | 14:52:37 | | JonH🍕 | 06:02:39 | | LP12 | 11:15:11 | | JonH🍕 | 14:01:12 | | Free Thinking Doggie | 09:45:33 | | Denc 🗡 | 14:13:53 | | JonH🍕 | 09:55:38 | | JonH🍕 | 09:57:59 | | JonH🍕 | 10:02:57 | | JonH🍕 | 10:04:38 | | Denc 🗡 | 14:21:28 | | JonH🍕 | 14:23:11 | | Denc 🗡 | 14:55:46 |
You must log in or register before you can post messages (you'll be returned to this page once logged in).
© 2000 sell on the internet (soti) ltd |
feedback www.the-millionaires-club.co.uk ... FTIR Investments of Geneva Place, Road Town, British Virgin Islands
|
|