In Frank's Meat and Pizza course the focus was on simple, effective techniques. It covered clean seasoning, controlled cooking and dough handling that noticeably improves flavour and structure. Here are the key takeaways – clearly structured and drawn straight from practical work.
Meat and Pizza on a New Level
With a few straightforward, easy-to-apply actions you can prepare meat dishes and pizza consistently. The course emphasised clear, reproducible steps: season, cook, rest – and for pizza, take the dough time seriously.
Key topics from the course
Seasoning: the 5:1 rule
As a simple rule of thumb for basic seasoning the course recommended a ratio of 5 parts salt to 1 part sugar. This base can be adapted depending on the dish.
- Optional additions: pepper, paprika, herbs, garlic or chilli
- Season evenly and lightly moisten the surface (for example with a little oil) so the spices adhere
Gentle cooking: the 60/60 method for steak
For a juicy result the following sequence was taught:
- Season the steak and lightly oil it
- Aromatise with rosemary and garlic
- Pre-cook in the oven at about 60 °C for roughly 60 minutes
- Let rest briefly, then sear over high heat
Important: times will vary with thickness, starting temperature and cut. The aim is an evenly cooked interior and a short, intense browning at the end.
Crust: finish roasts and pork knuckle until crisp
- Use the grill function at the end to brown the surface
- For crusted roast or pork knuckle score the rind in a diamond pattern
- Salt generously and bake at high heat (in the course: approx. 220 °C) until crisp
Prepare vegetables smartly
For quick everyday cooking the recommended varieties were: carrots, cauliflower, peppers, courgettes, celery, sugar snap peas, garlic and onions. Cucumbers are not suitable for this purpose.
- Cut the vegetables, rub them lightly with the seasoning mix and store cool in a box
- The course described up to five days as practical – always check freshness before use
Pizza dough and digestibility
- A dough maturity of about two days enhances flavour and structure
- Many people find a long fermentation more digestible
- For intolerances, maize flour, rice flour or gluten-free flours were suggested as possible alternatives
Why these fundamentals work
- Systematic seasoning brings clarity to flavour and browning
- Gentle cooking increases control over doneness and juiciness
- A hot, short finish delivers roast aromas and a proper crust
- Well-planned mise en place makes everyday service and menu sequences more relaxed
- Longer dough rest enhances the pizza's aroma and structure
Practical tips for oven and accessories
- A reliable oven with stable temperature control helps for controlled cooking; with pizza ovens, infrared thermometers are useful for monitoring the stone and cooking chamber
- Cast-iron pans or a hot grill grate are suitable for a strong sear
- For pizza baking, the right pizza peels (launching and turning) and brushes support a quick, tidy workflow
Conclusion from the course
Good food comes from time, quality ingredients and a feel for temperature and resting phases. With the fundamentals shown, meat dishes and pizza can be produced consistently – from everyday cooking to a menu for guests.