Search results

I work on the maximum 4 ingredients rule on pizzas. Personal favourite is just sea salt, rosemary, tiny amount of cheese. Drizzle olive oil over as it comes out hot.

In case anyone is going to go down the track of building one, some side notes (im an ex bricklayer, and built myself one and it is also the last project you do at TAFE for your apprenticeship). I am a little obsessed as you will find out below. Key to it all is insulation and materials. Cream...

Always been curious as to what others use. Semolina is my choice for the peel to ensure nothing sticks.

Nah, after the pizzas are cooked you leave the coals burning, spread across the floor. By the time the thing is cooled down there is just ash and a few lumps of coal and not a trace of food anywhere. Burnt to oblivion. One of the best things is the fact they are self cleaning. If some...

Being a bricklayer originally, it was the first thing I built in my place. Fully insulated with kiln insulation so cool to touch. Loving it. Best pizza to date, bear with me, is a bit of a strange one. Normal dough, pesto as base sauce, super thing cut pear, blue cheese and then crushed...