Pizza
Re: Pizza
Hi that does look like a good sauce recipe - I'll try that htis weekend!
Since I last posted (August) Pizza night (washed down with some of my HB) has become the family traddition on a Saturday night
Even our 9 month old son has his own 'mini' pizza (just tonmatoe & mozz and allowed to cool) which makes great 'finger food' for the younger ones!
Trouble is he is mesmerised by the stein of Golden liquid that his Dad drinks wiht his...
I find the way to take the 'faff' out of the dough production is to do is slowly and in stages...
I often start the yeast off in some warm water (togehter with some olive oil and a little sugar) cover and leave on top of the boiler or Espresso machine to keep warm
Then a coupl eof hours before we plan to sit down I'll mix that in to the flour and salt and knead the dough leaving it slightly sticky - I then put it back into the well floured bowl and cover and place back ontop of the afore mentioned warm places to prove (in summer the kitchen window sill is plenty warm enough-being south facing)
Then after an hour it gets knocked back and left to rise again for another hour or so before stretching and rolling into delicious Pizza!
I chill my stein and then fill it up as Claire (SWMBO) serves up the Pizza...
This way I have a litre/2 pints of cool (not cold) beer without having to leave the table
Makes for a very pleasant family evening in (especially when the offspring go to bed)
Cheers!
Guy
Since I last posted (August) Pizza night (washed down with some of my HB) has become the family traddition on a Saturday night
Even our 9 month old son has his own 'mini' pizza (just tonmatoe & mozz and allowed to cool) which makes great 'finger food' for the younger ones!
Trouble is he is mesmerised by the stein of Golden liquid that his Dad drinks wiht his...
I find the way to take the 'faff' out of the dough production is to do is slowly and in stages...
I often start the yeast off in some warm water (togehter with some olive oil and a little sugar) cover and leave on top of the boiler or Espresso machine to keep warm
Then a coupl eof hours before we plan to sit down I'll mix that in to the flour and salt and knead the dough leaving it slightly sticky - I then put it back into the well floured bowl and cover and place back ontop of the afore mentioned warm places to prove (in summer the kitchen window sill is plenty warm enough-being south facing)
Then after an hour it gets knocked back and left to rise again for another hour or so before stretching and rolling into delicious Pizza!
I chill my stein and then fill it up as Claire (SWMBO) serves up the Pizza...
This way I have a litre/2 pints of cool (not cold) beer without having to leave the table
Makes for a very pleasant family evening in (especially when the offspring go to bed)
Cheers!
Guy
Re: Pizza
Hmm I am know expert but you need to get it nice and hot in the oven before the pizza goes on it.
That way the base rises and crisps up as well as the top getting cooked.
That way the base rises and crisps up as well as the top getting cooked.
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
Re: Pizza
I can recommend using a pizza stone to cook on. Get the oven nice and hot with the pizza stone in it and shape the dough in a round tray. Then take the stone out, transfer the dough onto it, add sauce and toppings and wang it back in the oven before the stone gets a chance to cool down too much. When you take it out have a look at the base and if it needs more cooking just put the stone over a hob ring and give it a blast to cook the base without burning the top.
That tomato sauce recipe is a good one, but I'd put basil in it rather than oregano. I also simmer it gently until it turns into a thick paste. Sprinkle lots of oregano over the whole thing before it goes in the oven. Other tips - don't use expensive mozzerella that comes in the bag with water - it'll just make it soggy. The cheapo pre-grated stuff is fine. Also, if you have a large mushroom payload it can help to fry them off first so the water is released. Then keep frying them until it evaporates or is absorbed again. Otherwise you can end up with pools of water on the pizza.
That tomato sauce recipe is a good one, but I'd put basil in it rather than oregano. I also simmer it gently until it turns into a thick paste. Sprinkle lots of oregano over the whole thing before it goes in the oven. Other tips - don't use expensive mozzerella that comes in the bag with water - it'll just make it soggy. The cheapo pre-grated stuff is fine. Also, if you have a large mushroom payload it can help to fry them off first so the water is released. Then keep frying them until it evaporates or is absorbed again. Otherwise you can end up with pools of water on the pizza.
Re: Pizza
Pizza dough gets better if you make it a day in advance. Also means when you come in wanting pizza, you don’t have to faff around making the dough.
I used to simmer tomato sauce for hours, now I just smear tomato puree on the dough instead. It gets really sweet during the baking and compensates for the lack of a proper pizza oven because it’s not as wet. Sprinkle oregano on top of the puree, then your toppings, then cheese, then more oregano.
If you have a sourdough culture, it makes a huge difference to pizza.
I sometimes splash a bit of beer into the dough, but only because I’m usually drinking one while making it.
I used to simmer tomato sauce for hours, now I just smear tomato puree on the dough instead. It gets really sweet during the baking and compensates for the lack of a proper pizza oven because it’s not as wet. Sprinkle oregano on top of the puree, then your toppings, then cheese, then more oregano.
If you have a sourdough culture, it makes a huge difference to pizza.
I sometimes splash a bit of beer into the dough, but only because I’m usually drinking one while making it.
Re: Pizza
Useless wibble deleted. I didn't notice how old this thread was
- DeGarre
- Lost in an Alcoholic Haze
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Re: Pizza
My favourite pizza is ham and mushrooms.
On the dough I spread pasta sauce, Dolmio etc works just fine then I add some herbs, basil, thyme, marjoram, oregano, also some pepper. Then half of the cheese. Then ham, mushrooms, capers, olives, artichoke hearts. then herbs and pepper again, rest of the cheese. Then olive oil.
For the dough no-knead sourdoughy one, basically the classic New York Times no-knead bread recipe with some added olive oil.
On the dough I spread pasta sauce, Dolmio etc works just fine then I add some herbs, basil, thyme, marjoram, oregano, also some pepper. Then half of the cheese. Then ham, mushrooms, capers, olives, artichoke hearts. then herbs and pepper again, rest of the cheese. Then olive oil.
For the dough no-knead sourdoughy one, basically the classic New York Times no-knead bread recipe with some added olive oil.
- Trefoyl
- Even further under the Table
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- Location: New Jersey
Re: Pizza
Pizza oven porn:
http://kalamazoogourmet.com/products/ar ... izza-oven/
A snip at almost $7000. I'll get Jeeves to call the manufacturer today
http://kalamazoogourmet.com/products/ar ... izza-oven/
A snip at almost $7000. I'll get Jeeves to call the manufacturer today
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.
Re: Pizza
We had pizza tonight..hot fan oven does the trick alright. That said I went on a cob oven building course last summer at bedruthan steps hotel , perranporth. Bloody great day out, beautiful place. In the end made my own mini oven. Never got round to doing the full size job. Would love to somewhen.
- Trefoyl
- Even further under the Table
- Posts: 2520
- Joined: Mon Nov 09, 2009 5:28 pm
- Location: New Jersey
Re: Pizza
So cool! I had to look up cob oven and found a tutorial with pictures here:micmacmoc wrote:We had pizza tonight..hot fan oven does the trick alright. That said I went on a cob oven building course last summer at bedruthan steps hotel , perranporth. Bloody great day out, beautiful place. In the end made my own mini oven. Never got round to doing the full size job. Would love to somewhen.
http://thecobovenproject.blogspot.com/
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.