Pizza

[komodo]

CM2 theres Darley refractory supplies (baccus marsh) who have an outlet called Silcom in Keys road Moorabbin (warrigal rd end)

consolidatedrefractories.com.au in greensy

The fire brick company in West Sunshine

refractoryandceramic.com.au in mulgrave.

Be warned refractory items are NOT cheap.

 

[komodo]

http://www.firebrick.com.au/downloads/Tunn...0Oven%20Kit.pdf

Link to a kit pricing from The Fire brick company in sunshine (actually reasonably priced!)

 

[Howlingdog]

CM2 theres Darley refractory supplies (baccus marsh) who have an outlet called Silcom in Keys road Moorabbin (warrigal rd end)

consolidatedrefractories.com.au in greensy

The fire brick company in West Sunshine

refractoryandceramic.com.au in mulgrave.

Be warned refractory items are NOT cheap.

You could use solid red bricks if you can get them from a demolition yard.
http://www.traditionaloven.com/articles/95...ick-alternative

 

[brettprevans]

i can source solid reds easily enough. that could be the go then.

think ill go with the 'dome' style. just got to figure out where to put it etc and the design

 

[Jye]

Here's my recipe

500g strong bread flour
2 level teaspoons dried yeast
2 level teaspooons salt
2 tbsp olive oil
300mL tepid water

mix all ingredients together (no need to prove the yeast). Develop the glutens. I don't knead, I follow the French method of stretching by swinging the dough up and slamming down on the workspace, then stretching it towards you and fold it over on itself... and repeat until it's smooth and no longer sticks to the bench (method can be found in Crust (and probably Dough) by Richard Bertinet). I work with a fairly wet dough and use a scraper to scrape the straggling bits back into the dough. Preheat oven to 250C (highest setting on my oven). Prove for 1 hour (in warm (25-30C) draught free place (unpowered microwave)), fold back, roll out to about 3/4cm thick.

Makes 2 pizzas

my favourite toppings (in order top to base)

~90g proscuitto, ripped
200g grated mozzarella
4-5 basil leaves, ripped
~2 tbspn tomato paste

bake at 240C for ~9 minutes

Big ups to Bonj :icon_cheers:

Used his recipe tonight and made the best base yet. The better half enjoyed them nice and soft but next time I will cook it for a couple more minutes to get a cruncher base.

Recommend it to anyone.

 

[Howlingdog]

Jye, have you got a pizza stone, that will help you get a crispper base.

HD

 

[Ducatiboy stu]

+ 100 for the pizza stone :beerbang:

also does an AWSOME cob loaf if you put the dough on the hot stone

 

[Jye]

Yep got a stone.

Stu Ill be trying some bread as well next time.

 

[Mercs Own]

Birthday Pizza for a bunch of 14 year olds.

Ham and pineapple - margarita with olives - BBQ'd Chicken, roasted capsicum, rocket, hoi sin sauce

 

[browndog]

Big ups to Bonj :icon_cheers:

Used his recipe tonight and made the best base yet. The better half enjoyed them nice and soft but next time I will cook it for a couple more minutes to get a cruncher base.

Recommend it to anyone.

Where do you get strong bread flour from? never seen it anywhere.

-BD

 

[Mercs Own]

Where do you get strong bread flour from? never seen it anywhere.

-BD

Strong flour is also known as Bread Flour and also "oo" flour. If you want to use a strong flour for making pizzas then buy a "bread Flour' or a Double O packet of flour. You can buy Double O flour at the supermarket and many supermarkets now stock Bread Flour also.

Do not mistake bread flour for Bread Machine flour....although saying that I am sure you could use that - has anyone?

Lifted from a food site:
When you mix wheat flour with water, the result is the development of a complex protein called gluten.
The higher the gluten content of a flour, the harder the flour.

Hard flour (used for making bread or pizza dough) has a high gluten content.
Soft Flour (cake flour / pastry flour) is lower in gluten content.
Italian OO is an European flour, and is a 'strong flour' and can be found in gourmet delis.

Normal household flours like those available on supermarket shelves (i.e. self raising and plain flours) are made from a low-gluten soft wheat. These will not give you the best results for a Pizza base. If you want a good Pizza flour you need a hard, high gluten flour, known as a strong flour.

 

[Jye]

Where do you get strong bread flour from? never seen it anywhere.

-BD

The box I got said bread flour but had the description strong flour on the side. Give Bonj and yell and find out where he gets his.

 

[Ducatiboy stu]

Bread machine flour is strong flour with a small amount of backing agents, thats all i use for Pizza, breads, cobs and Roti's

Laucke make "Wallaby Flour" in a 5 kg bag (approx $16-18 ), should be able to get it at most supermarkets, This flour is straight white strong flour with no additives

Laucke Wallaby Flour is a flour with characteristics that have been tailored to provide doughs that are capable of successfully meeting a wide range of Bakery requirements. Doughs produced are of good water absorption and balanced; being strong, extensible, and tolerant. Wallaby flour is used universally in the bakehouse and patisserie for yeast raised products such as standard white bread, bread rolls and most pastries, and specialist products such as pizza, hearth and flat breads, bagels and croissants. It is also used for most heavy fruit cakes, cream puffs, yeast donuts, buns and in fact for any product which requires a well balanced and tolerant dough.

have a read of their web site, has some excellent info on flour, backing etc

http://www.laucke.com.au/Default.htm

 

[olde]

Bread machine flour is strong flour with a small amount of backing agents, thats all i use for Pizza, breads, cobs and Roti's

Laucke make "Wallaby Flour" in a 5 kg bag (approx $16-18 ), should be able to get it at most supermarkets, This flour is straight white strong flour with no additives

Laucke Wallaby Flour is a flour with characteristics that have been tailored to provide doughs that are capable of successfully meeting a wide range of Bakery requirements. Doughs produced are of good water absorption and balanced; being strong, extensible, and tolerant. Wallaby flour is used universally in the bakehouse and patisserie for yeast raised products such as standard white bread, bread rolls and most pastries, and specialist products such as pizza, hearth and flat breads, bagels and croissants. It is also used for most heavy fruit cakes, cream puffs, yeast donuts, buns and in fact for any product which requires a well balanced and tolerant dough.

have a read of their web site, has some excellent info on flour, backing etc

http://www.laucke.com.au/Default.htm

Nice link, thanks Stu, am about out of my big bags of bread flour and was baulking at the idea of being reamed for buying 00 in 1kg bags. Thanks.

 

[bonj]

Yep, Wallaby flour is one of the ones I get. There's another equivalent also in a 5kg bag. I just get whichever is cheaper at the time. I haven't noticed a difference with pizza or bread. I even tried a 50/50 split of the strong bread flour and organic spelt flour. Couldn't tell the difference there either

 

[muzza]

Pizza crust


....recipe

3 cups flour
7 grams (1 sachet or 1 1/2 teaspoons) dry yeast
About 1 cup warm water
1/2 teaspoon salt
1 teaspoon sugar

Makes approx 4 thin family size bases.

Add yeast and sugar to warm water. Allow to froth up.

Add flour and enough water to make a dough. Knead until smooth.

Return dough to a large, oiled bowl and allow to rise to about double
the size. Remove and knead again.

Roll out to desired thickness to fit pizza tray then leave to rise on tray about 1/2 hour.
We make ours quite thin.

The trick is to half cook the dough in the tray before adding any toppings.

Courtesy of another forum member, but I'm sure they won't object. If they do they can delete it h34r:

+1 for this! Made it tonight and it turned out so very very nice!

 

[bonj]

Had some fantastic pizzas at my sister's last week. My brother in law built the pizza oven. I have photos which I will post in a few days.

A really nice one my sister made was a caramelised onion and blue brie... Mmm tasty. My recipe above, I use to make 2 pizzas. My sister uses a very similar recipe but the same quantity makes 4 thinner crust pizzas. Both are good.... just depends on your preference.

 

[Pennywise]

These are the Pizzas SWMBO, Feral & I eat on friday nights, usually kick back with a few beers and watch the footy (yes, real footy, AFL). Sorry, store bought bases, I grow the tomato's though

SWMBO's vegetarian pizza (pffft, this isn't pizza)

My real Pizza

usual vegie's on the bottomthen ham & salami

bacon & cheese on top :icon_drool2:

 

[Fents]

Throw some lamb or some other red meat on next time HB and its a meatlovers!

 

[Pennywise]

Might give that a try tonight, that'll make the 5 food groups then hey :lol: