Pizza! Pizza! Pizza!

Hamster said:
Luckily, cheese and tomato is good enough for me. Did you stack two wraps on top of each other or stick to one (baked in oven before the time at all?)
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Only one. Never pre baked. Just added sauce and toppings and into the hot oven on a tray. Base got crispy quite quickly because of the thickness.

Might try it again sometime but loving the chicken crust pizzas way too much at this stage.
 
bwana said:
.

BTW - if you have breadmaker you can just chuck the ingredients in and out pops the dough.
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Wonder if my Nutribullet hack for pancake mix would work.

But otherwise I just use the cake mixer.

And now that you mentioned it I recalled what Passata was and have a good recipe for it.

To he honest though the vet koek dough and baking sheet has still always made better pizza than any shop bought options so I don't really feel its worth all this hassle and stones and all that.

Also someone said 90 minutes to bake? That is way too long.
 
SauRoNZA said:
Wonder if my Nutribullet hack for pancake mix would work.

But otherwise I just use the cake mixer.

And now that you mentioned it I recalled what Passata was and have a good recipe for it.

To he honest though the vet koek dough and baking sheet has still always made better pizza than any shop bought options so I don't really feel its worth all this hassle and stones and all that.

Also someone said 90 minutes to bake? That is way too long.
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90m minutes for the dough. Cooking time is minutes.

Why don't you try making the dough and then decide if it's worth the "hassle" - the stone definitely is though.
 
bwana said:
:) If you're looking for a good flour checkers sells some in a brown bag which seems to be working well - I use it for my pretzels as well as pizza dough.

You can use finely ground - I use one of those magic bullet grinders - samp instead of semolina - it helps stop the base from sicking to the stone.

Speaking of stones... get one if you can. They're a couple hundred rand from Kloppers for the Cadac ones, or you can pay double for an identical Jamie Oliver branded one. The stone retains heat far better than a baking sheet does and they're great for breads. Mine live in the oven.

Passata is just pizza sauce.

BTW - if you have breadmaker you can just chuck the ingredients in and out pops the dough.
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Super Sconto for flour if you’re in Joburg. They have real Italian flour, tomato cans at very good prices.

http://supersconto.co.za/
 
APoc184 said:
Only one. Never pre baked. Just added sauce and toppings and into the hot oven on a tray. Base got crispy quite quickly because of the thickness.

Might try it again sometime but loving the chicken crust pizzas way too much at this stage.
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Schweet. Gonna give this a try. There's always an extra wrap or two just lying around that eventually gets tossed :)
 
Apart from Checkers (never checked), are there any bakeries in or close to JHB North you guys know of that sells ready made dough (bonus if it's Biga)
 
f2wohf said:
Super Sconto for flour if you’re in Joburg. They have real Italian flour, tomato cans at very good prices.

http://supersconto.co.za/
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Unfortunately I have to make do with what I can find in the shops.

Not too worried about flour. The stuff I'm using atm is good. I'd sooner have a couple gallons of NYC water on hand! :)
 
bwana said:
You understand what the sugar does, right? It feeds the yeast. Granted you can omit it and let the yeast feed off the carbs in the flour but your rising time will be greatly increased. We're talking next day pizza.

Salt has an opposing effect, iow it retards the yeast and keeps it in check.

TL;DR? It's not all about the flavour of the dough.
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Thanks, I didn't know that. I saw all the recipes had salt and sugar, but thought that was just to balance the flavour. If I wanted to, could I use honey instead of sugar, do you think?
 
Readsalot said:
Thanks, I didn't know that. I saw all the recipes had salt and sugar, but thought that was just to balance the flavour. If I wanted to, could I use honey instead of sugar, do you think?
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Certainly - I've used maple syrup before as well.
 
bwana said:
Certainly - I've used maple syrup before as well.
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Nice, thanks. I'm starting to really enjoy playing with dough. Made fresh brown bread rolls tonight with dried, crushed chillies and rosemary and they came out quite tasty.
 
Spare Rib 30cm pizza from Pizza Perfect (Milnerton), this was the most delicious pizza I've eaten in a long time!
20180228_201946.jpg
 
bwana said:
90m minutes for the dough. Cooking time is minutes.

Why don't you try making the dough and then decide if it's worth the "hassle" - the stone definitely is though.
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I have previously made dough myself and it was a hassle which is why I'll happily use the store bought stuff.

But if I feel inspired I might try this recipe.

Don't make it near often enough to justify a stone but then I always want to buy toys for my kitchen and the Cadac one is exactly what I would buy anyway as I've seen them a couple of time.
 
Sirus_the_virus said:
You should try Victor's Pizza and Pasta in Bothasig. Can say hands down best pizza I've eaten. Yes pizza perfect is good,but vics is on another level.
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Will do :)

Hmm, 6.6km away from home, vs 2km from Pizza Perfect :p
I suppose Victor's is on the way home from work if i take the back roads...
 
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Pizza night :cool:

Yoghurt base is still the easiest/quickest
49b180bb009407d1baa253414f24de5d.jpg
 
Hamster said:
Pizza night :cool:

Yoghurt base is still the easiest/quickest
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Quickest maybe but easiest? Doesn't get much easier than chucking ingredients in a bread maker and letting it do everything.
 
bwana said:
Quickest maybe but easiest? Doesn't get much easier than chucking ingredients in a bread maker and letting it do everything.
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Suppose if you own a bread maker you have a point. I don't make pizza or bread enough to warrant getting one.

Actually, I don't even know how much they cost or how big they are. Hold that thought...

/googles
 
Hamster said:
Suppose if you own a bread maker you have a point. I don't make pizza or bread enough to warrant getting one.

Actually, I don't even know how much they cost or how big they are. Hold that thought...

/googles
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I've had one for many many years but using it to make pizza dough is a recent thing. Until I few months ago I was buying ready made bases.

It all boils down to one undeniable fact - I'm a fazy lucker.
 
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