I could have flattened them more as I found them a bit thick. The texture was good though.

The recipe was a quick rise with a lot of yeast so the flavour was under-developed IMO but I expected that. Managed to get some flour finally so I will be working on it now.

Borrowed (begged really) a bit of flour and did manage to get some yeast.

Attempt number one. Didn't fuss too much on the recipe as I was just testing technique in a pizza oven. Fired these at around 765F. Puffed up completely so I will stick to that temp for now.

They puffed completely which I didn't really expect.

On the subject i found this today, anyone seen it?

https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/

I have no idea who this guy is but I did get a ping back from it when he published it.

"First

Hi Phil

Thats a very interesting read.
Ive never tried to cook rice in a microwave. Must give it a go.
Seem to  have a bit of spare time at the moment lol
Reading your article reminded me of a ridiculously over complicated gravy recipe I tried about 10 years ago.
That included a spice stock to be added to the gravy at the latter stage of cooking. I seem to remember it completely ruined the gravy. I know the stock had another name so I googled it and found this recipe instead from Dan Toombs. Might be worth a look

https://greatcurryrecipes.net/2013/09/10/herb-and-spice-stock-for-that-perfect-curry/

Stay Safe
Mick

Akhni stock?

This is the only pizza dough i use https://youtu.be/kRJNedh2IFk its got a lovely taste to it,i take no notice of the quantities,if i am making a pizza for 1 or 10 i simply blend enough yogurt into self raising flour to make a ball of dough,it works every time

I've never seen that before. Interesting. Super handy he gave instructions on self-rising flour as well. That comes up a lot in naan discussions and nobody sells it here...

Is the guy in the video right do folks know? 1 cup of flour, 1 1/2 tsp baking powder and 1/4 tsp of salt? Does anyone have this type of recipe in bakers weights?

For Neo style pizza like I posted above I use salt, flour, water and yeast and a 2 day (cool) room temperature ferment.