Pizza

[DeGarre]

Ham and mushroom is my favourite. Sometimes I add artichoke and or blue cheese. Capers are nice too in moderation. What's not to like, home brew and pizza...I was going for the Map of Sicily -look...

 

[indica86]

Anchovies, what about the anchovies?
Salami, mushroom, olives, anchovies and chillies.
The Atta flour is awesome too.

 

[unclebarrel]

Oh yeah !
Those salty delights are welcome anytime.



Is atta flour a supermarket purchase ? I have 00, but till this thread I have never even heard of atta !
Will be out and about today, maybe I'll grab some.



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[indica86]

Is atta flour a supermarket purchase ? I have 00, but till this thread I have never even heard of atta !
Will be out and about today, maybe I'll grab some.

Atta flour is finely ground wholemeal flour originating from India. There is a supermarket available brand, Jimmy's or something, otherwise healthfood / hippy / organic shop will have it.

 

[unclebarrel]

Ah.
Thanks indica.

Beauty.


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[brettprevans]

Anchovies, what about the anchovies?
Salami, mushroom, olives, anchovies and chillies.
The Atta flour is awesome too.

capricosa rocks. Anchovies have to be hood. Those pox ones u get from store bought pizza places are ****. Gross texture and flavour imo.

Atta flour sounds good. I used normal wholemeal flour the other night and its a bit of a pain becuase of the course texture. Will try it.

 

[pk.sax]

Yeah, atta flour is just coarsest ground whole meal flour. I buy a 1kg pack from the supermarket in a pinch but the 10kg bag from the Indian store beats it hands down. There are both locally grown and imported variants out there. I like both. Variety of wheat makes a difference.

Like CM2 said, the coarseness of the flour needs to be allowed, thus my practice of doing how I do. It is very healthy though and the bread is rich and quite satisfying. This is partly why I get away with a no tomato sauce pizza because the base and crust are tasty as heck and hold moisture very well.

 

[indica86]

Finely ground, not coarse at all.

 

[pk.sax]

Yea, can buy that too. I don't like that product though. Makes fairly drier and lighter feeling roti and corresponding behaviour for other uses. I personally reckon it's maida (white flour) with a little fortification.

 

[seamad]

The wallaby bakers bread flour makes really good dough, the italian stuff is probably made with aussie wheat anyway.20% wholemeal makes it a bit more tasty too.
My kids ( 7 and 5) love olives and anchovies, I'm sure at that age I didn't like them.
Hopefully will start work on the wood fired brick oven in the new year, 2 minute pizzas :super:

 

[indica86]

Atta flour is finely ground wholemeal. The bran flakes do not cut the gluten strands as they are ground.

 

[brettprevans]

Since we are talking anchovies the Colomba brand anchovy in sunflower oil from coles or aldi are great. Really nice texture and flavour. I use quite a lot of them in cooking for extra complexity and saltyness. They just melt down and make great flavours.

 

[bonj]

I'm with seamad on the wallaby flour. I did wholemeal for a while, but I prefer white...

racial....

 

[Glot]

what do you consider the most Australian pizza topping? I reckon Hawaiian.

 

[Camo6]

what do you consider the most Australian pizza topping? I reckon Hawaiian.

With praaawns maaate.

 

[Airgead]

what do you consider the most Australian pizza topping? I reckon Hawaiian.

I have just lost my will to live.

 

[Not For Horses]

Ham and mushroom is my favourite. Sometimes I add artichoke and or blue cheese. Capers are nice too in moderation. What's not to like, home brew and pizza...I was going for the Map of Sicily -look...

Is Salvador Dali coming for dinner?

 

[unclebarrel]

Tried out the atta flour.
We really liked it !

Here is my fave. Margareta with olives and chilli octopus....plus herbs, lots !
Cheese is just mozzarella. Tomato base is peeled Italian Roma's. (Diced a little more)

Good times.

 

[indica86]

Pizza night tonight.

Chicken mango habanero face blast incoming.

 

[timmi9191]

Pizza night tonight.

Chicken mango habanero face blast incoming.

Wtf? In those immortal words- please explain?

 

[indica86]

Sourdough base.
Chicken, fresh mango, orange habaneros.... nom nom nom... and ouch, it burns and makes me drink more.

 

[DeGarre]

I just tested this Gianni's method and I am convinced. Base was soft but firm, smooth, slightly sour. A good rise due to this separate 1/4 of the flour with yeast -method, I usually use 6 1/4 cups flour but today only needed 4 cups for same size and thickness. Thanks for the tip!

Gianni's pizza sauce method is good too, infusing the garlic into the oil by starting with cold oil in the pan. My shop bought pasta/pizza sauce days are over. Here's one, olive oil, sauce, swiss cheese, mozzarella, stilton, ham, mushrooms, tomatoes:

Next one is going to be anchovy, sardine, capers.

All washed down with homebrew. Cheers!

 

[Glot]

A someone that eats Pizza most nights, a good home cooked pizza isn't unhealthy. It can contain a lot of vegetables and is portion controlled. I like to use Lebanese bread as a base to get more of an authentic Roman style without any effort. Bit id tomato paste with a bit of bottled garlic, spread with a pastry brush. A light sprinkle of cheese.Then some mushies, capsicum, onion, and some shopped bottled chillies either hot or not. maybe a light sprinkle of dried oregano. Into an oven at 200 for 20 to 30 or when ever I am getting up for a refill.

 

[Camo6]

We've been making pizzas for years. I always used a bread maker for followed the recipe from it and was pretty happy with the result. In the last 6 months I tried a hand made pizza dough following, it's a simple recipe with no oil etc in the dough. I have not use the bread maker since. He has some other excellent recipes too, like his roasted potato.

Thanks for the link Kev, did these bases a coupla weeks ago and damn they were tasty. Kept it simple like his vid. No sauce, just roma tomatoes sliced up, basil and cheese. Yeah I probably shouldn't of turned the browning element on but I had the oven cranking and they cooked in under ten minutes.

And don't tell DucatiboyStu but rehydrating the yeast made a huge difference IMO.

 

[Glot]

Ur cruel. I have just eaten

 

[rotten]

Eat again. Luckily I'm a piss head so I have time to copy that.

 

[Ducatiboy stu]

And don't tell DucatiboyStu but rehydrating the yeast made a huge difference IMO.

Whatever.

I allways rehydrate bakers yeast with a touch of sugar.

 

[Tahoose]

Bumping this.

Had a bit of an interest in building a proper clay pizza oven about a year ago and did a wood fired pizza making class in good food week 2015.

Decided not to bother, although I would like one I don't really have the space to build it in.

Anyway I bought a discounted coolabah wood fired pizza oven from Aldi today for $130 (original price $200).

Not sure if anyone else has used one, but thinking of ways to maybe also use it as a smoker box?

 

[Tahoose]

Thats the best I can do for now photo wise. Might just have a crack at some pizza tomorrow night if I get the chance.

 

[Maheel]

i would love a proper pizza oven but have to make do with the oven....

love a good pizza
here's my chicken and pepperoni from Sunday night