revtothelimit - motorbike forum

Count Steer wrote: Wed Jul 23, 2025 9:25 am

I'm on board with the 'don't overload your pizza' but I'm mainly impressed you knew the Italian for pineapple.

In fairness, his English was a bloody sight more proficient than my patchy Italian. Mind you isn't pineapple 'ananas' in virtually every European language except English?

Oh, and if you've never tried it, pizza fritta is a bit odd, but really good. After the war, pizza ovens were in short supply, so the Neapolitans started folding them over, like a pasty, and deep frying them. Sounds too greasy and sodden, but actually really light and crispy.

gremlin wrote: Wed Jul 23, 2025 9:43 am

Count Steer wrote: Wed Jul 23, 2025 9:25 am

I'm on board with the 'don't overload your pizza' but I'm mainly impressed you knew the Italian for pineapple.

In fairness, his English was a bloody sight more proficient than my patchy Italian. Mind you isn't pineapple 'ananas' in virtually every European language except English?

Oh, and if you've never tried it, pizza fritta is a bit odd, but really good. After the war, pizza ovens were in short supply, so the Neapolitans started folding them over, like a pasty, and deep frying them. Sounds too greasy and sodden, but actually really light and crispy.

Ananas does seem pretty universal.

(Apart from 'beer' at one time I think I knew 'spinach' in more languages than any other word ).

Wife says her best pizza ever was in a sort of communal canteen on an industrial estate in Milan. It had no tomato on it at all.

Update on this .
I pretty much the have frozen pizza cooking sorted now.

I preheat the oven at 200 for 10 mins but leave the shelf out.
After 10 mins put the frozen pizza direct on the shelf (no stone or pan) and put it in the very top slot of the oven.
The pizza boxes have maximum time as 12-16mins or 15-18mins etc, so I put it in for the maximum time -5mins
and when thats done rotate it 180deg and switch it to grill for the last 5mins.
And they come out pretty good, good enough that I have no complaints.
Thank you to everyone for their advice

Here is a BBQ chicken and bacon one I had last night.

I was wondering how you were getting on with this yesterday.

Nice work chef!