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Question of the Day: Which South African brand or product do you wish would make a return?
This evenings attempts. I’d eaten a slice out of the last one before I remembered the photo. The first one with the rocket was perfect. The other two a bit too thin so we’ve decided to go for smaller diameter and thicker base from here on.
naughty001
Expert Member
i don't know why Pineapple on a Pizza gets such a bad rap - i went to Panarottis express on Problem Mkhize Road (formerly Cowey Road) in Durban yesterday and had a Pizza with Pineapple, Red Onions and Green Peppers and it was liberally sprinkled with some Green chilli as well, and it was definitely the best franchise Pizza i have ever tasted - i am definitely a fan of Pineapple on Pizza especially if its accompanied by loads of Green Chilli so its spicy and sweet
Tabac
Honorary Master
All this Pizza chomping. Are you okes not getting fat as furk ?
Sideshow Bob
Honorary Master
Pineapple + red chilli flakes is a good combination. Green chilli is must for us in a pizza, in one form or other.
Many many years in westville village mall, there used to be a pizza joint and one pizza was named 'Chilena' and it had god awful amount of green chillies on top that you couldn't see any other topping easily. Lovely.
ninjaman509
Senior Member
Pineapple with bacon, or some kind of thick sliced salami as well as something spicy is amazing. The acidity helps break through the fat of the pork toppings
This one from Fable was amazing
This one from Fable was amazing
ninjaman509
Senior Member
Don't know how I missed this post, have you posted your NY style dough recipe before? If not please do I would love to try it myself looks good
crysis
Expert Member
Too Fking sweet!
backstreetboy
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Bring it on! Life is bitter enough.
ninjaman509
Senior Member
Thanks
I'm going to try this one next - probably ThursdayThanks
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__07__20110708-new-york-pizza-dough-2719a9944b6342d1a7b6059a06b8eb3a.jpeg)
Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.
Paul Kemp
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Interesting. Sugar and olive oil. Two things I thought were a no-no(although I’ll feed with honey on a fast rise). Guessing that’s an Italian thing vs NY.I'm going to try this one next - probably Thursday
Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.www.seriouseats.com
It's only a no-no for Neapolitan but I've already moved on from trying to make one of those. Fortunately there are a lot more types of pizza than just that one.
Having grown up on NY pizza I never took to Neapolitan.
Paul Kemp
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Will give it a try. Don’t really have a preference myself.
Sideshow Bob
Honorary Master
Most of us are also on workout and fitness thread. And Blood pressure thread. And weight loss thread.. And....
Tabac
Honorary Master
How many hours do you have to spend on a spinning bike to burn off one pizza ?
Paul Kemp
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All of them.
Depends on how big the battery is.