Priceless Paintings from W7

I have been making my own pizza for a great number of years now. Although I can’t quite put an exact date on the making and baking of my first ever pizza dough, we are certainly looking back over 25 years.

Over the years, I learnt to knead the dough early so that it can prove with amble time to turn slightly sour afterwards. This makes for a crisp and delicious base.

Then, I used to put the toppings on, and bake the whole thing at circulated heat, full blast, and on the top shelf (approximately 240 C in my old oven). The idea is to emulate a wood-fired real pizza oven (which would be much hotter still), and it has served me very well over a quarter of a century.

Many friends have sampled my pizza over the years, and they always were happily making very appreciative noises and left little behind.

Now, with my new Neff BW1674N, I read Neff’s user’s guide and find interesting instructions. Don’t use circulated heat, they say, with pizza and similar wet-topping flat items. Bake your pizza at 200C on the lowest shelf, with top and bottom heat combined.

Gosh. What a pizza. A thin and crispy crust, the inside of the dough airy and light, the top crispy again, … This might all be obvious to you, and obviously it’s obvious to the people at Neff, but heck! to me, it’s a revelation.

Just one more reason to love my Neff BW1674N. I’m going to propose marriage real soon.

Food and Drink cooking, food, recipe