From Heston Blumenthal’s In Search of Perfection, Season 1, Episode 4 named “Fish and Chips”.
Buy floury potatoes with a dry content matter of around 22%. This is very hard to measure, so just see what you can get.
Peel the potatoes and cut them into thick(ish) and equal parts. Perhaps a centimetre thick.
Wash the chips and place them in a pot with lightly salted water.
Cook them on simmering. Simmer to as close as possible to breaking up. If they break up, you will have potato soup. You should be able to scoop them out, and they need to look a bit fluffy. Cooking time is somewhere between 10-15 minutes.
Place the chips carefully on a cake rack and place the rack in the refrigerator for 30-45 minutes. You want the moisture content to be as low as possible, and the dry air in a refrigerator helps greatly with that.
The first fry is at 130C for about 5 minutes. The outside of the chip should get a bit of colour by then.
Take the chips out, place them on the cake rack again and place the rack in the refrigerator for another 30-45 minutes.
The second and last fry is at 190C for about 3-5 minutes. Look at the colour and test while frying the chips.
75 gr – Generic flour
75 gr – Almond flour
1/4 tsp – Baking powder
1/8 tsp – Pinch of salt
50 gr – Dark brown sugar
50 gr – COLD butter
6 balls – Ginger on syrup
2 tbsp – Caramel syrup
2 tbsp – Ginger syrup
Oven 175C
* Mix flour, sugar, baking powder, salt together
* Shred the ginger into little bits and add to the mix
* Add the syrup
* Shred the COLD butter into little bits and add to the mix
Mix in machine until smooth. Make balls, bake for up to 20 min.
Pour yourself a mug of wine. Don’t be silly by taking a fancy glass. Pour it in a mug. Have a sip of wine.
Add the sugar to the lukewarm water and then crumble the fresh yeast into the water as well. Give it a good stir and make sure all the yeast is dissolved. Now let it rest for 5 minutes.
Step 2.
Pour 200 gram of flour in a bowl and add the glass of yeast water. Then, mix it all together and knead it all into a ball. Next sprinkle some flour onto the kitchen counter or table. Knead the ball of dough for another 5 minutes firmly on the table and when it becomes too sticky, add A LITTLE flour.
Ball of dough
Step 3.
Now, let the dough rise for 15 minutes at room temperature. Let it grow! Have a good sip of wine in the meanwhile.
Step 4.
Flatten the dough out a little and then start rolling it into a circle or square. This depends on your tray or dish you will put your pizza on. Make it really thin! Don’t bother about those bready pizzas. Make a proper one or leave.
If you have dough left after making a thin sheet, put it in cellowrap and put it in the fridge for tomorrow.
Make it thin, dammit.
Step 5.
Apply plenty flour to your baking tray or dish. Next, drape the dough over it. Then cut off the excess and add that to the rest you may have already wrapped in the cellowrap.
Thiiiiin!
Step 6.
Have a sip of wine. Add tomato sauce and spread it out with a spoon. Make sure you cover the dough plentifully. Next, add the italian herbs at an amount you feel comfortable with. Add some salt on top of it all.
FOX!
Step 7.
Chop up the onion and garlic to small bits and sprinkle it evenly over the tomato layer.
Size of onion and cloves of garlicOh look at that!
Step 8.
Slice the mushrooms in thin-ish slices. If you want thicc slices, go for it, baby. Next spread them evenly over the tomato sauce and don’t show the audience that you have a light form of OCD. OCD OCD OCD OCD.
OCD SHROOMS
Step 9.
Next, add slices of salami to the layer. I have cut it in stripes, because I felt like it. Also, it creates less of a lava slide later on when you bite into a huge slice.
Slices of salami
Step 10.
ADD CHEESE.
Say cheese!!
Step 11.
Slide the pizza in the oven and set the timer for 20 minutes. When the 20 minutes are over, check on the pizza. It usually can take another 5 minutes.
