British BBQ Society Forums

Hello Gents

Been off the forum for a bit due to desire not to BBQ in the snow and ice of Cairngorms.

Assuming my BGE has survived it's hibernation intact, I am thinking about getting the cover off and trying to make some stunning pizzas and bread. Practice run before inviting neighbours round.

Need some really good recipes and tips, as never tried it before. Bought this pizza stone. Temperature targets?

I would also like to try making traditional English quality breads as well.

To be honest my baking skills are very limited, always been her cup of tea. But hopefully the BGE will be a revelation ....?

Thanks in advance


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The jamie Oliver pizza dough recipe has never failed me. Worth getting the Tipo 00 flour if you can. I make 2kg at a time and freeze 3/4 of it in 3 bags, pull it from the freezer in the morning when you fancy pizza

http://www.jamieoliver.com/recipes/recipe/pizza-dough/#JZlUvI4eUIU12awH.97

Thanks JEC. Not a JO fan, but should work nicely.
What temperatures do you aim for ?

Any attempts at making rustic breads?

Cheers

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I used to aim for 750 but now only go up to 600 and try to get the pizza stone as high in to the dome as possible

Personally I find JO does simple, well. Understand a lot of people put of by the whole style etc... Not tried much bread, did sour dough loaf which was good but don't eat enough bread to justify the time and effort.

Thanks JEC. Do you go for very, very thin crust to reduce the likelihood of base burning due to excessive cooking time? Do you use semolina or corn meal to act as little ball bearings?

Think I will start with something a little simpler than sourdough. Cottage loaf or similar. Need a load of breadcrumbs for some venison sausages I am making anyway.

Cheers

James

PS Not a fan of his restarants either based on a meal I had at Gatwick


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An improvement on that JO recipe would be to add 20g of salt and 20g of sugar exactly, rather than measuring teaspoons. Also you'll get a better rise using 700ml of water

uncle albert wrote:Thanks JEC. Do you go for very, very thin crust to reduce the likelihood of base burning due to excessive cooking time? Do you use semolina or corn meal to act as little ball bearings?

Think I will start with something a little simpler than sourdough. Cottage loaf or similar. Need a load of breadcrumbs for some venison sausages I am making anyway.

Cheers

James

PS Not a fan of his restarants either based on a meal I had at Gatwick


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As thin as you can get but raising the stone in to the dome helps with not burning the base. I don't put anything under the pizza