Pizza

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I posted this in the other thread, but I bought one of these not long ago. has the stone in the middle, heats up and cooks a full size 30cm pizza with raw ingredients within 5 minutes.

Features
Authentic cooking system - top and bottom heating elements heat the oven to over 350 degrees celsius
1200 watts of power bake the perfect pizza in minutes
Removable 12" pizza stone ensures crisp, evenly browned pizza bases
Variable heat control
Cool touch handles
'Heating' indicator light
Sturdy, non slip feet
Easy to clean removable parts
Bonus 40 page pizza recipe book and stainless steel pizza cutter
RRP $129.95

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After reading this thread, I did not find one mention of my obvious secret ingredient - good yeast. Any clean ale yeast works great. A teaspoon of trub per cup of flour.

For a each pizza base,
1 x cup of good Italian strong flour
1/2 teaspoon of extra virgin olive oil
1 teaspoon of trub yeast
water as required until dough is right. adjust with more flour if not right.

It is the best...........
 
I didn't go back through the thread to see if this had been covered but for those going the lazy route of pre purchased bases (probably a no no in this thread but sometimes convenience wins...) a tip I was given was to brush them on both sides with olive oil and put them in the oven for 10 minutes prior.
Starts them nice and crisp so you can load them up :)
Works a treat too.
 
After reading this thread, I did not find one mention of my obvious secret ingredient - good yeast. Any clean ale yeast works great. A teaspoon of trub per cup of flour.

For a each pizza base,
1 x cup of good Italian strong flour
1/2 teaspoon of extra virgin olive oil
1 teaspoon of trub yeast
water as required until dough is right. adjust with more flour if not right.

It is the best...........
How long do they take to rise using brewers yeast? I just use the compressed fresh yeast you can get from some good food shops and it works well and reasonably quickly.
 
Funny this thread pops up today of all days.
Last night I made a couple of homemade pizzas, and one of which was an idea i've been thinking of for a while...the breakfast pizza...so I had to make it happen...
Didn't bother messing around with making fancy bases or anything, so I stuck with those frozen dudes, I'm focused on the topping...

Baked beans, instead of tomato paste, sprinkled with a bit of mozzarella
Plenty of bacon, browned in a pan beforehand
Breakfast sausage, cooked and sliced before hand
Sliced mushrooms
Wedges of tomato
Sprinkle with cheese...throw that in the oven then...
Egg, fried just enough to cook it through then put onto pizza 5 minutes before finish

And BAM...the pizza you could tuck into first thing in the morning!
 
With the egg on pizza I find if you either make a little wall out of some other ingredients or make a uniformly raised crust, you can whip a couple of eggs and pour them straight on. Only take a couple of minutes to cook. Lightly fried onion and egg is lovely on pizza!
 
How long do they take to rise using brewers yeast? I just use the compressed fresh yeast you can get from some good food shops and it works well and reasonably quickly.
Just as fast or faster than packet yeast. No need to revive it either.
 
Home made pizza,

We call this the Morning After

Pineapple chilli sauce base (home made)
Mushroom
Onion
Bacon
Egg

YUM!

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Portifino

prawn
mushroom
bacon
Italian sausage
topped with pepper

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Two pizzas made last night, one is salami, ham, olive and egg, my daughters favourite.

The second (the lighter one) is my wifes favourite, salami, onion, capsicum, ham and olive.

I did not get a picture of mine, hot pepperoni, hot salami, onion, capsicum, ham, olive and home pickled jalepenoes! Yum!

Pizzas_001m.jpg


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We made homemade pizzas this evening:

The base (enough for 3 bases)

3 1/2 Cups 00 Flour
1 Tsp Salt
3 Tbs EVOO
1 1.2 Tsp Sugar
2 1/2 Tsp Yeast
1 1/2 Cups Old Porter
3 Tbs Shredded Parmesan
1 Tbs Oregano


The Pizza had Bacon, Smoked Ham, Hot Pepperoni, Home grown chillies, Onion, Mushroom, Caspsicum & Egg :icon_drool2:

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My wood fired oven is well on the way! Should have some pizza porn to post pretty soon now.

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I've got a reasonably big barbecue with a hood. Been thinking of trying one of those stones in it for a while but being the tightarse that I am, I went hunting down the side of the house and found 4 terracotta paving tiles.

I cut them up to fit in the barby and tried a couple of homemade lovelies tonight seeings the wife is away and I'm batching with my three boys and one of their mates.

Gave the tiles a decent wash and gave them a good half hour to warm up with one burner on low to heat the tiles from below and a couple that were not under the tiles on full blast to heat up the hood.

Made up some dough using a Belgian Pale, flour and a bit of soy flour, sugar, salt and half an egg. I usually run some olive oil on my trays before putting the dough on, as a means of getting some heat into the dough. Of course when I went to pull the pizzas of the trays onto the tiles I found them very difficult to move as they were pretty attached to the tray with the oil so ended up cooking them on the trays until they were 3/4 done and firm enough to get off the trays.

SO, after all that, my question for the wood oven owners is how do prepare your pizzas before getting them onto the stone, and I'm guessing you cook them straight on the stone in your ovens. Do you load them on a tray or a slider??? Is it oiled up or dusted with a flour and can you can slip them off easily into your oven???

My end result wasn't too bad, needed some more heat in the tiles I think. Might connect up the high pressure reg. to the barby next time :ph34r:
 
The wood oven isn't done yet but I'd say it depends how sticky your dough is. If it is more of a normal dough consistency usually it's enough to just have a light coating of flour. Basically I have a peel made of a square of plywood with a little handle cut out. I flour my dough ball, press it out to the pizza shape, then scatter some polenta on my peel and flip the dough onto it. Then I add toppings and just slide the whole pizza off onto my pizza stone.

If your dough is stickier I'd just sit it on a piece of greaseproof paper, then pull it off the paper when it is cooked enough to lift up.

Oh yeah and here's how the oven is going :)

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going round to hairofthedogs tonight for some pizaa action tonight i think!
 
Im thinking about doing this course in kilmore in march

has anybody done this and was it worth it for $200

kleiny
 

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