one of the thin and crispy or new york style recipes from here should suit

http://www.pizzamaking.com/pizza_recipes.html

martinr1000,

many thanks. was thinking i could do with joining a pizza forum.

ps have registered - looks good

it's a fascinating site. they have had dudes who worked at pizza hut etc. on there and although they all say that the dough is shipped in frozen the method they use to cook them is not what i expected.
for example a deep pan pizza is made by chucking a cup of oil into a pan then putting the dough on top and putting it in a prover to rise until it is ready to be cooked.

hi all, really interesting thread.

so do those of you who cook on burners get the kind of flames that you see on the you tube vids?

i.e. 3 foot high incinerate your eyebrows flames. is that a bit of showmanship or does it add anything?

Hi Ray, thanks for your comments.

i would say that the main problem i have with the marinades and tikka made with them that i've tried so far is that for me they don't taste like any BIR i've ever had.

i've up to now tried many of the recipes on this site for tikka, all to spec and many more from you tube etc. in fact i've probably tried at least two new recipes every time i've had my tandoor out which i've had for about three years now.

the problem as i see it is this. all the tikka i've ever had starts with the intense flavour from the charring on the outside and then gives way to a pleasant mild spice flavour through the rest of it.

most of my tikkas start with the hit of the charring and then give way to a gritty film of yoghurt and many spicy pastes etc. which completely overpower what is there.

maybe i'm doing it wrong, it's quite possible i guess. i usually just mix up all the ingredients in a bowl, put my chicken into it, cover with clingfilm and stick it in the fridge. Half an hour before the tandoor is hot enough we transfer the meat to the skewers and try to shake off as much of the marinade as possible.

what does everybody else do?

oh just one last thing, i think i tried the tandoori masala, yoghurt and lemon juice recipe quite early on. as i remember it it was pretty good compared to some of the kitchen sink recipes i've tried after it. maybe i'll give it another go this weekend (praying for no rain)

thanks

many of the marinades i've tried up to now have (dare i say it) imparted too much flavour.

take for instance Dipurajas tandoori recipe lots of paste, garlic, mix powder etc. and the result for me was something that was overpowering.

the one i had on wednesday was much more subtle, the flavour was there but none of the over tartness or over saltyness that i've experienced by making up marinade with pastes.

i reckon i'll give it a go, it can't hurt and it looks like for once the weekend will be kind enough to let me get the tandoor out. maybe i can do a trial that includes more than just base i.e. mix powder, tomato paste etc.