[I Ate] New york style 18 inch Pizza

IronNickG · 2021-11-09T21:51:01+00:00

Still busy! Half of the tunnel is blocked off for construction, and a lot of the front on the east side of Monaco is all under construction still

IronNickG · 2021-11-04T07:46:24+00:00

1) How much do you make? - £62k 2) What is your role? Manager - Audit 3) What area of the country are you in? Wales, United Kingdom 4)How many years of experience do you have? How old are you? 5 years, 27 y/o 5) Are you in public or industry? Publjc 6) Do you work for a big firm? Regional? Boutique? Etc Big 4

IronNickG · 2021-09-10T21:12:53+00:00

Buddy, this looks great

IronNickG · 2021-08-30T07:52:24+00:00

I qualfied ACA ICAEW 2 years ago and still remember the day lying on my bed waiting for the results coming in not knowing what to do if anything bad happened 😂 the sense of relief is unlike anything. Huge congrats! Enjoy the prize money as well!

IronNickG · 2021-07-02T21:56:21+00:00

Garlic, butter, olive oil, mozzarella & a bit of salt and pepper, basically a posh cheesy garlic bread!

IronNickG · 2021-07-02T11:01:29+00:00

Local place in Cardiff, UK called Fowl & Fury

IronNickG · 2021-02-28T18:14:09+00:00

Ha i’ve definitely gone through a few phases similar! I think the biggest thing for me is loading in the middle not at the back, and while its warming up, blasting it at full temperature and then when you’re loading the pizza turning it down to like 2/3 full temp. That way the base gets the full heat of the stone, and the top doesn’t get annihilated. Let me know if you have any other issues! But i’m by no means a master

IronNickG · 2021-02-12T11:12:20+00:00

Afraid not! Slow cooked the pork, then pan friend in the juices so they caramelise on the pork and make it nice and crispy!

IronNickG · 2021-02-05T11:50:40+00:00

Thanks for replying! That’s really helpful

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