APoc184
Honorary Master
Caulimash, caramelised onions and wors.
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What's for supper - Second Course
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Kornhub
Blackburn Fan
Apoc are you banting now ?
APoc184
Honorary Master
Been for almost 3 years now.
Except when I'm bulking. Then I do oats and the odd potato, pasta and rice.
cerebus
Honorary Master
mounted on a white canvas. I call this piece 'sausage immortality'
As always Monday night pizza night,really need to try something new with toppings. Ham,Salami,mushroom,feta,corn,olives.
Do you make your own bases?
Tempted to try a Jamie Oliver recipe tonight, his NY style pizza.
I usually use flour, water and oil only but see they often use yeast to make it rise.
Might pop by local Spar they often have these clear bags of premade dough that looked just like Jamie Olivers dough.
Cheese on dough 1st
Topped with some diy tomato sauce.
Crispy bacon.
theratman
Honorary Master
I did in the past but now I buy dr oetker bases as I find they are the best even if they are a bit more pricey.
For homemade bases pop them in the oven for a few min before you put the toppings on.
For homemade bases pop them in the oven for a few min before you put the toppings on.
cerebus
Honorary Master
IMO a slow rise fermented dough will beat anything you can buy.
theratman
Honorary Master
Your opinion is spot on.
However I don't have enough free time to make the dough these days.
A dough can be left in the fridge to rise for up to 4 days and can even be frozen. Frozen dough can be left in the fridge overnight or taken out the morning of, but left on the counter. I always have a few in the freezer ready for leftovers as toppings.
+1. Overnight at least. If you have a mixer it's like a 15 minute exercise at most.
Also the order I do is tomato base, cheese, meat, veggies. Blazing hot oven, warmed for half an hour with a pizza steel (or stone) inside. Open the oven quick and launch the pizza.
Not my greatest at work but you get the idea.
cerebus
Honorary Master
That's a nice looking pizza
faniebraai
RIP
except he seemed to have dropped it in the garden... such a shame, could've been tasty
SauRoNZA
Honorary Master
I use the pre-made dough for pizza and it works like a charm.
Use this for sauce.
http://thefoodfox.com/2011/03/03/spicy-tomato-sauce-for-pizza-pasta-and-meat/
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Bought the premade dough from Spar for R8
Was tricky to get it flat but used gravity and the force.
Best pizza we have ever made at home.
Tomato sweet basil sauce on the base.
Red/yellow peppers not many.
red onion.
smoked streaky bacon crisped in the microwave first.
chedder on top 5min before it comes out of the oven.
I would of taken a picture but it dissapeared.
Mix dough in the morning: 10 minutes.
Get home from work & it's ready to go.
theratman
Honorary Master
I honestly have no free time in the morning with a toddler it's hard to even get things done. Could I mix it the night before instead? That I'd be able to do.
cerebus
Honorary Master
Mix it anytime, it takes 3-5 days to achieve a proper cold rise
1 night in the fridge is fine but I find 2 to be the best for developing flavour. All you need to do on the day is take it out 2 hours before you plan to use it. If you looking for a good recipe search for Peter Reinhardts.
And added to that you can freeze a couple of the dough balls as well, so you only need to make dough every couple of weeks.
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