I usually make garlic bread though.
I usually make garlic bread though.
do u put garlic into the dough or do u use a fresh loaf and add butter/garlic mix.
I make my own base from scratch, and I have my home made (James Martin) garlic butter in the freezer. I cut off slices of the garlic butter and put them straight onto the base. Works really well. The garlic butter is really ace.
If you are using a domestic oven, cooking your pizza on a terracotta tile with the oven on its hottest setting produces great results.
I'm very interested in making a pizza from scratch i going to attempt next week i hope.
Can i ask what are your favorite toppings?? I'm thinking of a chicken Tikka and cheese...Mmmmm
Cooking on a terracotta tile has 2 benefits. The first is that the tile holds a lot of heat so when you put your pizza on it the temperature of the tile remains very high resulting in quick cooking time. The second is that a terracotta tile gives your pizza a stone baked taste, which is a big plus. Using the tile method allows you to cook the pizza quickly giving you a crispy base which is still soft and not dried out. This is a way of mimicking the conditions of a stone bake oven
i use the allison type of yeast only for bread. i use "fast action" dried yeast for pizza dough. the short cooking time for pizza does not seem to suit the normal yeast ie allison type - u still get a sort of yeasty taste in the cooked pizza base. i buy the fast action from ASDA but I've also used tesco no probs. i've also used fresh yeast (ask at the bread counter in ASDA) and that works pretty good too.
have attached revised spreadsheet which is "xls" file loaded as jpg.
for TA i can't believe how much places charge and never really been impressed with the quality.
martinr1000,
many thanks. was thinking i could do with joining a pizza forum.
ps have registered - looks good
they have had dudes who worked at pizza hut etc. on there and although they all say that...
for anyone wanting a quick guide to proper pizza the pizza forum put me onto this site:
http://www.varasanos.com/PizzaRecipe.htm (http://www.varasanos.com/PizzaRecipe.htm)
we switched to thin based a while ago as there is more flexibility on toppings before you get too full.
Hi
The bases used in supermarket pizza are par baked, so they keep there shape and hold the topping,so from scratch should give you the soft slice style.
Regards
If you're saying that I should knock the dough up myself well that's exactly what I was asking for...instructions/tips for making a good dough to get a floppy base. I wouldn't touch the premade pizza bases.
if u ever need a rest from the curry then pizza makes a good alternative.
one of the thin and crispy or new york style recipes from here should suit
http://www.pizzamaking.com/pizza_recipes.html (http://www.pizzamaking.com/pizza_recipes.html)
SS, I would be absolutely staggered if JerryM's link (http://www.varasanos.com/PizzaRecipe.htm (http://www.varasanos.com/PizzaRecipe.htm)) did not contain not only everything you could possibly need to know
Yeah I was (and still am) being lazy. I can research curry for hours but pizza I just want to eat.In that case, I would strongly recommend avoiding the big pizza chains like the plague, finding yourself a nice little family-run Italian place that specialises in authentic Italian pizzas, and going there whenever the urge takes you !
Need it for 5 Min's, this helps to activate the yeast.(sic)
but I got to the bit where it said 'gently mix the dough for fifteen minutes' and thought damn it I'm not kneading dough for 15 minutes
after that i bit the bullet and got this
http://www.argos.co.uk/static/Product/partNumber/4233251/Trail/searchtext%3EFOOD+MIXER.htm (http://www.argos.co.uk/static/Product/partNumber/4233251/Trail/searchtext%3EFOOD+MIXER.htm)
Secret Santa,
don't buy anything for mixing or needing. pizza does not need the same kneading as for bread - surprisingly little in fact.
Blimey at
Oddly enough, GBP 65-00 is exactly what I paid for my 2nd-hand Kenwood Major
That's a top rate, near-professional machine. I have one, too.In that case, you may be able to advise me : KD recommends liquidising the onion/garlic/ginger/water mixture and the peeled plum tomatoes for two minutes : is this well within the Major's abilities, or is it safer to liquidise for (say) one minute, give things a chance to cool down, and then repeat the exercise ?
That's a top rate, near-professional machine. I have one, too.In that case, you may be able to advise me : KD recommends liquidising the onion/garlic/ginger/water mixture and the peeled plum tomatoes for two minutes : is this well within the Major's abilities, or is it safer to liquidise for (say) one minute, give things a chance to cool down, and then repeat the exercise ?
InAn interesting question : as there is no baseplate, I am not sure where to look. But cross-referencing the only numbers I can find (MCD3 19328) suggests it is an A 707 A.
Those machines are built like tanks and should last 25-50 years apart from just one aspect which may need attention after, say 10-15 years, and that's the electronics which control the speed from slow to fast. On a slow speed, there can be more of a load/demand on the electronics than on a high speed. If you smell any burning, let alone see smoke on the lowest speed, let me know and I'll tell you more! Which model number is yours, exactly?
The good news is that for liquidising using the top jug (not the main bowl) you normally use the highest speed. Be sure you do.Ah. I typically run it at 6 for liquidising, since any higher number does not increase the speed. And of course for pastry I run it at 1 :(
All being well, you could leave it on for many minutes without a problem. For blending, it will knock any hand held blender into a cocked hat. I might give it a break after 10 minutes but probably not less, unless it specifically states a time limit in the instruction book. Do you have one? I do, but I'll need to find it.I thought I did, but I cannot find it -- it does not appear to be anywhere on the cookery bookshelves, and I cannot think where else it might be ...
And in fact, the instructions say : "MOST IMPORTANT : When running the liquidiser the maximum time per run must not exceed three minutes with an interval of one minute between runs, otherwise the goblet and drive coupling may be damaged."
If the speed will not increase beyond 6, it may not be reaching the lowest speeds.
I built an outdoor wood fired oven 4 years back and use the Jeff Varasano method referred to earlier in this thread. using 20% sourdough starter and no other yeast with the dough being 'aged' in the fridge for 2-5 days depending on how much notice I need. It produces a great tasting pizza.
It took me couple of attempts to get the starter going mainly because I was too impatient the first time. I keep a jar in the fridge and rejuvenate it every few weeks or so depending on season.
One of the keys I've found with pizza making is that 'less is more' when it comes to the toppings.
TonyB
i used the serious eats method "Donna Currie" of making my own (http://slice.seriouseats.com/sourdough/ (http://slice.seriouseats.com/sourdough/)). i did use rye flour intially to get it going. i now use bread flour.
here's the blog of the build I did with lots of photos of the construction.
Uncle Buck,looks good tonybatty well done, I haven't been on http://ukwoodfiredovenforum.proboards.com (http://ukwoodfiredovenforum.proboards.com) for a while I must pop in
here's the blog of the build I did with lots of photos of the construction. As you'll see, from the lack of recent entries I'm not much of a blogger :)
www.batty.me.uk (http://www.batty.me.uk)
Jerry,
try it with sour dough starter only, there's certainly enough rise without commercial yeast, and the flavour is fantastic. as I say to all my guests, 'best pizza this side of Rome' and they have to agree otherwise they don't get invited back ;D
Shame about the recent crappy summer weather which meant I only fired the oven up half a dozen times last year.
Quarry tiles are far too small from what I could see.
reclamation yards have the tiles - they are 1 inch thick and 6 inch square - i use 4 off in my domestic oven. i think the modern equivalent would work too but are thinner. not used myself but would expect the stone to give reasonable performance - the thicker the better (it acts as a heat store).
can post a pic of my setup if you need.
quarry tiles/stone are no good unless the oven temp is high ~ 550C. getting to this temp (typ 1 hr oven pre heat) is not easy in a domestic oven and potentially could damage it. you may be stuck unless the vent can be temp blocked. for example on the difficulty i had to locate the thermocouple and covered it to enable the oven to run at the higher temp.
Flour (100%): Water (63%): ADY (0.75%): Salt (1.75%): Oil (1%): Sugar (1%): Total (167.5%): Single Ball: | 673.96 g | 23.77 oz | 1.49 lbs 424.6 g | 14.98 oz | 0.94 lbs 5.05 g | 0.18 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp 11.79 g | 0.42 oz | 0.03 lbs | 2.11 tsp | 0.7 tbsp 6.74 g | 0.24 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp 6.74 g | 0.24 oz | 0.01 lbs | 1.69 tsp | 0.56 tbsp 1128.89 g | 39.82 oz | 2.49 lbs | TF = 0.1 376.3 g | 13.27 oz | 0.83 lbs |
...Regulation madness ;)
I was starting to think these quick bakes at home were an exaggeration.
Whandsy,
not not tried the san marzano down to never seeing on shelf locally. i do think they would make a difference but not enough to mail order.
i too think the other ingredients in the sauce also matter and tuning them to what you like gets you quite a long way to being sorted.
i'm sure peter reinhart of pizzaquest rates them and for me he knows his stuff.
have tried the san marzano on deep pan - please i tried it but not sold.
it tastes slightly better than normal chopped tin toms. i got less pip and stalk when i sieved c/w normal (~0.5). in the tom sauce with herbs etc the difference is lost.
i could not detect any change in the cooked pizza.
certainly not worth the extra dosh (~x4)
but I do miss the days when pizza Napoletana featured on everyone's pizza menus. A very simple pizza with cheese, tomato, olives, anchovies and herbs, but to my mind greatly superior to the modern chicken-tikka / pepperoni / Hawai'ian nonsense that seems ubiquitous these days.
** Phil.
(Pic below)
(Pic below)
Whandsy - the trouble was, your picture was not below; just a hyperlink. The insertion of an image is so easy, I'm sure other members can explain how it's done. In the meantime, I've edited two of your posts, so that the fine pictures display in all their glory.
I use an iPad as a pc and unfortunately it doesn't display all of the embedding link...Instead I have to manually type the code into the post
Just made a couple of pizzas
Is Unclebuck's post #153 a mistake, a wind-up, two fingers in the air, or what? It seems to be just one big quote, with no extra comment.
I'll delete it as 'spam' unless anyone can suggest why not.
Is his, 'Nice looking pizza w, well done' not the message and he's somehow got it in the middle off the 2 quotes.
I got a free pizza oven thrown in :D.
Whandsy,
what hydration were you at. i ask as the mozza (nancy silverton) is suggested to be 78% which i've not mastered. i'm currently at 70% and it seems pretty good and similar to your result (the air bubble structure).
Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!
W
Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!
W
Why not buy a couple of cheap Pizza Pans, most real life Pizzerias use them.
Make life a bit easier, me thinks
cheers Chewy
Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!
W
Why not buy a couple of cheap Pizza Pans, most real life Pizzerias use them.
Make life a bit easier, me thinks
Was in a local Italian restaurant last night, grabbed a video with my iPhone,
went a bit wonky, but shows making a Calzone, with a twist.
The Pizza Dough is very simple, 00 flour, fresh yeast, salt and good olive oil.
proved for around an hour, ready to go and very tasty.
cheers Chewy
If you do come across any videos of the Uuni I'm definitely interested, though.
Nice whandsy, being lazy without checking your posts back, are these conventional oven, stone / quarry tile pizzas?
Nice whandsy, being lazy without checking your posts back, are these conventional oven, stone / quarry tile pizzas?
Elw
I use a plain old pizza stone with the oven cranked up on full for about 45 mins prior to cooking. The higher the temperature your oven will go to, the better ;)
W