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  1. I had another go with this last night in the browser on my mac. I tried pairing my series x pad which I used previously but it just wouldn't show up on the mac in the bluetooth settings so ended up plugging in my Stadia pad and using that instead. I tried Forza Horizon and it did not go well. It took forever to load, like multiple minutes which was a shock after playing on the series x and when it did load the image quality was pretty ropey. I know its capped at 720p at the moment but there were big periods of extreme blockiness which looked like streaming artefacts. The bigges
  2. Check out The Northern Dough Company pizza balls. They’re frozen from Tesco/Waitrose and you just take them out 4 hours before you want to use them.
  3. Check the local ads for a Weber 57cm Kettle BBQ. You should be able to get one for £50-£100 and it’ll do everything (apart from pizza). It doesn’t need to go in the shed and can live outside all year.
  4. Yep, grabbed the last one in Lidl. Might try our roast beef joint on it today if I get time.
  5. That was the kids pizza so yes, pineapple was involved. They like to make faces (they’re young :P)
  6. Yeah, see my posts in the uuni thread. I need a lot more practise.
  7. I tried this a bit but obviously the crust also gets into the hotness too. Ive since heard a couple of other tips, the first is using the peel to shield the pizza from the flames while the base cooks some more, the other is to just turn off the flame when it’s done on top and leave it to sit on the stone for a minute or two to continue cooking the base. I just want to cook loads of pizzas until I get the knack right.
  8. Thanks. I fed it again last night after transferring it to a new jar. I guess I’ll clean it all down again and start over tonight.
  9. Had a bit of a mixed bag first time out, not helped by everyone being tired and fed up before we even started. Anyway, biggest issue was soggy middles with overdone edges. And given all the grumbling from the sidelines I didn’t check the temps before cooking. I suspect I needed a hotter stone and then to turn the flame right down when I chuckled the pizza in. Teaching my family not to drown the pizza in toppings would also help. This one looks the best but the base was still super wet. I might try New York style pizza next time to try and ge
  10. I started on the sourdough path this week and on day 3 of my starter it’s got an area of pink developing: So far it’s just been 50g flour and 50g water each day, today though I’m supposed to chuck out half before adding the 50/50 mix. If I chuck out the half with the pink in it am I good to go, or does it suggest the whole lot is bad and I need to start again? Edit: Actually looking at that picture on a bigger screen I think I see more bits on pink developing throughout. I might bin it and try again after sticking the jar through the dishwasher o
  11. This is the wooden one I was going to get: https://www.amazon.co.uk/We-Love-Pasta-2048-Paddle/dp/B00B1GM2C6/?_encoding=UTF8&pd_rd_w=kRufV&pf_rd_p=0a99b10e-4208-4486-9864-ac8d6eadd795&pf_rd_r=XJD8HEFZ0VFCFCTT2FZP&pd_rd_r=c58c7504-7c3e-4e5a-9253-07edac964ed3&pd_rd_wg=NkiOa&ref_=pd_gw_crs_wish It was recommended by the woman who does the Got2EatPizza youtube channel.
  12. First proper cook is all set for this evening but I couldn’t help having a play with a shop bought pizza. I tried to keep the temp down low but it still cooked a bit too quickly. Tasted great though.
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