Elaine “Foodbod” Boddy presents the fourth episode of the Foodbod Pod in which she and David Treadway visit the home of pizza champion, Scott Deley.
Scott bakes up and shares two great artisan pizzas including a vegetarian option as well as delicious garlic pizza strips and explains the ideal timetable for creating the perfect dough that stretches and shapes easily for baking at home in a domestic or specialist pizza oven. He also explains how to create a tasty but simple tomato topping sauce, how to prepare and use mozzarella cheese and why Marinara and Margherita are the true test of the pizza maker’s skill. Plus Top Tips for the kitchen, how leftovers inspire some of the best ideas and why pizza dough is the perfect blank canvas.
Scott Deley’s first book of recipes, Scott’s Ooni Pizza Project has just been published in which he shares his love of pizza and demonstrates how to achieve next level results for Neapolitan, New York, Chicago and Tonda Romana style pizzas by creating delicious doughs, toppings and sauces using an Ooni oven. He has a large social media following as Scott’s Pizza Project and is an ambassador for Ooni pizza ovens.
Find all the recipes on our website: https://foodbodpod.com.
Watch us in action on YouTube: https://youtube.com/@foodbodpod.
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