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Thread: ASDA Pizza

  1. #551
    Senior Member Spikey M's Avatar
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    Tomato. Puree.

  2. #552
    mischamischaracterisation Dquincy's Avatar
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    Quote Originally Posted by Luca View Post
    Cooking pizza at 450-500c makes a world of difference vs. a conventional oven. Where I’m waffling a bit is along the lines of the first part of Yev’s post. Am I going to want to eat enough pizza to justify the price, given Canada’s allotment of 3 weeks of summer?

    Ah, fuck, the answer is probably yes.

    @Dquincy is the opening big enough to fit a pan or cast-iron skillet? If it’s multi-purpose I could be further tempted.
    You could fit a pan in it, just not a large one. But there are plenty of non-pizza recipes which the Ooni can do such, such as lamb cutlets, steaks, etc. But anything that needs cooking time over say 10 mins, I'd recommend getting the gas appliance.

  3. #553
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Spikey M View Post
    Tomato. Puree.
    Yeah, Niko, the Mutti Passata is a good option if you don't want to go through the effort described above.

  4. #554
    ram it up your shitpipe Giggles's Avatar
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    A different name for everything and making sure to use it

  5. #555
    Senior Member Spikey M's Avatar
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    Quote Originally Posted by Giggles View Post
    A different name for everything and making sure to use it
    Quote Originally Posted by Spikey M View Post
    I love how wanky Italians are about their food. You're chucking tomato sauce on pasta and dough lads. Calm down.

  6. #556
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Giggles View Post
    A different name for everything and making sure to use it
    I mean, I’m just referencing the brand he’s familiar with and what it’s likely to say on the tin.

  7. #557
    Senior Member niko_cee's Avatar
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    I feel using pre-made passata is defeatist.

    Or would that be more authentic?

  8. #558
    Just Luca, but still a DJ Luca's Avatar
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    Nah, authentically the sauce is never cooked, but in a pinch passata works just fine and gets at the consistency you’re after.

    But like I said, with crushed tomatoes you probably just want to use less than you think you need. Doesn’t need to be overflowing. 100-120g (half a cup) should do. If you’re blitzing the pelati I’d put the whole tomatoes in and about 1/3 of the liquid, then use the rest of the liquid to adjust the consistency vs. blitzing the whole thing at once.

  9. #559
    Senior Member randomlegend's Avatar
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    I bought a big tin of San Marzano tomatoes in juice, blited the whole tin with some salt and basil and froze it into portions. It's great.

  10. #560
    Senior Member Boydy's Avatar
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    Passata is different from puree, no?

  11. #561
    Senior Member randomlegend's Avatar
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    Quote Originally Posted by Boydy View Post
    Passata is different from puree, no?
    Yes, tomato puree is MUCH more concentrated.

  12. #562
    Senior Member Spikey M's Avatar
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    Mine is. Puree is concentrated tomato sauce, Passata is plain tomato sauce.

  13. #563
    Senior Member Boydy's Avatar
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    Yeah so puree as a pizza sauce is mental and Giggles is wrong about "a different word for everything".

  14. #564
    Senior Member Spikey M's Avatar
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    It's fine. You just use a light covering. In most recipes I've seen they just mix it with olive oil.

  15. #565
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Boydy View Post
    Passata is different from puree, no?
    Eh, it depends on where you are. Usually they're interchangeable, but some people call tomato paste (highly concentrated) "puree," and that's obviously a different thing.

  16. #566
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Boydy View Post
    Yeah so puree as a pizza sauce is mental and Giggles is wrong about "a different word for everything".
    Or not.

    Anyway. Passata is passata, purée is purée, paste is purée.

  17. #567
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    Just buy the Morrison’s spicy chicken pizza for Ł2 and be done with it. Dip it in ketchup for extra points.

  18. #568
    Senior Member mugbull's Avatar
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    Quote Originally Posted by Foe View Post
    Just buy the Morrison’s spicy chicken pizza for Ł2 and be done with it. Dip it in ketchup for extra points.
    Ranch, my man. You people are in the stone age

  19. #569
    Bookie Sir Andy Mahowry's Avatar
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    Ranch is just creamy vomit.

  20. #570
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Foe View Post
    Just buy the Morrison’s spicy chicken pizza for Ł2 and be done with it. Dip it in ketchup for extra points.
    Garlic sauce.

  21. #571
    Just Luca, but still a DJ Luca's Avatar
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    Dipping pizza in sauce

  22. #572
    Senior Member Boydy's Avatar
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    Quote Originally Posted by Luca View Post
    Dipping pizza in sauce
    What about crusts?

  23. #573
    Senior Member Boydy's Avatar
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    Quote Originally Posted by Giggles View Post
    Garlic sauce.
    That's the one. I've said it before but I'll say it again - Domino's should sell bottles of their garlic and herb dip in shops.

  24. #574
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Boydy View Post
    What about crusts?
    Especially on those ones he likes that are mostly comprised of dry crust.

  25. #575
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by Boydy View Post
    That's the one. I've said it before but I'll say it again - Domino's should sell bottles of their garlic and herb dip in shops.
    That’s the exact one I’m thinking of indeed. There would be times that the sauce would be the reason I’d order Dominoes even though the pizza is always worse than Pizza Hut. Out of my local two anyway.

    Nearly 700kcal/100g

  26. #576
    The Artist Formerly Known as Taz
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    That's what chilli oil is for.

  27. #577
    Isn't he banned? Baz's Avatar
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    Quote Originally Posted by Spikey M View Post
    I just use tomato puree.
    I'm a twit

  28. #578
    Just Luca, but still a DJ Luca's Avatar
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    Quote Originally Posted by Boydy View Post
    What about crusts?
    Ideally a little bit charred and smoky, and definitely not dipped in salad dressing.

  29. #579
    Bookie Sir Andy Mahowry's Avatar
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    Pizza places in Poland used to put mayo and ketchup all over pizzas if you ordered a takeaway.

    Thankfully they realised it's shit and only a small number of mentalists will request it.

  30. #580
    Won the Old Board Lewis's Avatar
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    Quote Originally Posted by Boydy View Post
    That's the one. I've said it before but I'll say it again - Domino's should sell bottles of their garlic and herb dip in shops.
    Hellmann's do a very serviceable version.

  31. #581
    mischamischaracterisation Dquincy's Avatar
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    Quote Originally Posted by niko_cee View Post
    Anyway pizza snobs, talk to me about sauce. I find it hard to get it to the right consistency without just cooking it for ages, which seems like it might not necessarily be the best idea.
    Passata all the way for me.

  32. #582
    Administrator Kikó's Avatar
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    Ketchup for me. Straight from the bottle into my throat.

  33. #583
    mischamischaracterisation Dquincy's Avatar
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    Bet you deepthroat the bottle you deviant.

  34. #584
    Senior Member niko_cee's Avatar
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    Made a meat feast pizza tonight in homage to all the miscreants on here. Chicken was a bit dry tbh. Not sure it's really a winning combo.

  35. #585
    Won the Old Board Lewis's Avatar
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    These are really good. It was four quid in Sainsbury's, but I think that was with a quid off.

  36. #586
    Bookie Sir Andy Mahowry's Avatar
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    They also used to do a folded smaller pepperoni pizza which was great but I think they only do them as margheritas now.

  37. #587
    Senior Member Offshore Toon's Avatar
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    Aldi do one just like that for about Ł1.50.

  38. #588
    Senior Member Manc's Avatar
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    Tried The Vegan Works from PJ's last week. Top tier.

  39. #589
    Bookie Sir Andy Mahowry's Avatar
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    You're a wrong 'un.

  40. #590
    Senior Member Waffdon's Avatar
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    I’ve been getting Asda’s Sizzler pizza but I can’t not try that new Spicy Donner pizza dominos have

  41. #591
    Senior Member Spikey M's Avatar
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    We've got a vegetarian supreme in the fridge. Nearly picked up some vegan monstrosity with Jackfruit on it. Tears would have been shed.

  42. #592
    The Artist Formerly Known as Taz
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    Not as much as the tears your dependants shed when you die from a cancer/they drown from rising sea levels.

  43. #593
    Administrator Kikó's Avatar
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    Definitely ordering pizza later now but from this place: https://www.ubereats.com/gb/london/f...Q3aIcU6KKWVMnQ

    Kind of place Giggles hates but the pizza is the bollocks.

  44. #594
    Webly Ian's Avatar
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    I'd hate them too at those prices.

    I've got a place near me that does ones which look similar those but for about half the price.

  45. #595
    Administrator Kikó's Avatar
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    Hi, this is London, nice to meet you.

  46. #596
    Senior Member Spikey M's Avatar
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    Pizza is by far the most overpriced takeaway. A basic dough mix with a bit of cheese and tomato sauce for 15 quid.

  47. #597
    Senior Member Offshore Toon's Avatar
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    You're far enough north that you don't need to be paying those prices. If you can't get 12 wings for under Ł2.50 within ten minutes then you've really fucked up.

  48. #598
    Won the Old Board Lewis's Avatar
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    I was told by somebody who runs one that restaurants want to sell you stuff for three times what it costs them to make, so pizza must be a real winner for them unless the ovens burn through a fortune.

  49. #599
    Senior Member Jimmy Floyd's Avatar
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    I've never worked out how any restaurant is even slightly profitable, the amount of money they must churn through in overheads. I guess that's why they need to mistreat waiters.

  50. #600
    Webly Ian's Avatar
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    Quote Originally Posted by Kikó View Post
    Hi, this is London, nice to meet you.
    I know but Ł16? Is that the cheapest you can get a decent pizza for?

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