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I can't help you because I really don't know. I don't usually go into town for pizza.:)

To be honest since finding a chap who cooks pizza with a thin base I find it much easier to have one delivered than go through all the hassle of making one.
My oven is great for making pizza however I'd rather use it for cooking real food.

Well you can make that stodge in any oven can't you. Personally, I like my pizza thin.......:p

And why make all these posts on a thread about making a product at home you say you don't make at home and don't really like that much!? Is there nothing on the telly in Bonus Hairs at the mo?

And if you loved that wife of yours, you'd bought that pizza in for her rather than making her eat that stodge, now wouldn't you. Making it but refusing to eat it yourself, sounds like grounds for divorce dunnit'?

:D

+1
There are seven billion humans.....given a chance everyone will have their own preferences....so why indeed a thread like this ? It sure helps to increase post count.

UK1 you had to post pics of that naan ? Ruins my diet !

It would appear not...

http://www.pizzanapoletana.org/shown...hp?n=Australia

http://i612.photobucket.com/albums/t...38DE254A80.jpg
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Looks like some goooood koefte. I'd just throw that on some garlic nan, find the nearest cacık and have a good time.

I haven't made pizza in a while, but when I do again, Brussels sprouts will probably play a role.

What you call kofte in your pic looks more like kababs to me....You might be thinking of Kofta as in malai (thick cream) , paneer (homemade cheese), nuts etc that are stugged in the balls.

All vey tasty, used to see kabab vendors on the beach in India.

Kofta is simply mince meat whether it's made into balls or long on a stick ie like a seekh kebab. This was lamb with spices and mint. I also make it into mini burgers ie like a shamee kebab. I prefer minced meats ss you get lovely texture and you can add an infinite variety of flavours. It's all kofta. :)

I defer to you then on the sheesh kebabas on the stick. Other kebabs I have seen are also made into small patties.

Kofta balls can be vegetarian quite often, stuffed and as a rule served in a thick gravy. Me mouth waters ow....^

I said seekh kebab not shish or sheesh kebab ...... :)

seekh kebab


eg Seekh kebab

http://www.ladieshut.com/wp-content/...ab-600x300.jpg


eg Shish kebab

http://www.turkmenkitchen.com/en/wp-...i%C5%9Flik.jpg

:)

Şiş köfte

How to make the perfect lamb kofte

Oh heck ! To a vegetarian they all look alike !:D:D

Now a good kofta I described, I will have to go and get some this week.^

Pizza last night tonight simple thin Neapolitan mozzarella cheese with salami and a plain Marinara for wifey .. with some lovely Paulaner.

http://i612.photobucket.com/albums/t...F2FEA8B02E.jpg
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Uk1. Can I visit with a case of beer on tour next pizza night , simple Margharita is fine . :p

:D

Thanks ... very kind. I consider myself fortunate to be able to produce a pizza indoors on a rainy cold winters day ....

:)

Deleted. Got curious about the range of websites that were being harvested for thread relevant content.

Very much looking forward to you both posting pictures of pizza made using this method.

:)

We do at home.

In the past it was once per month or so. Local ingredients, I could get the dough right with overnight fermentation, but always in various shapes.

Last Summer we were in California and purchased a Pizzacraft gas fired Pizza Oven, small enough to be considered portable. Our gas valve threads here are a different size so I needed an adapter ( I bought 2 ) when we returned. It now sits covered on it's own inox ( stainless steel ) table, and is used more often, at least in the Summer.

We had more guests than usual when Pizza or Rotisserie was on the menu this year. What is fun is that guests can create their own pizza, including the crust thickness, and get a little more involved in the Lunch or Supper outside this way.

" 00 " flour mixed with Semolina and corn meal, the use of Taleggio and Berner Alpkäse cheeses, and Bündnerfleisch or Bressaola ( wafer-thin cured beef ) were popular pizza items this year.

There are various accessories available, one of which is a Wok ring that a relative should be posting to us about now. Might be a little cold for that at the moment, but Spring is just around the corner.

I use poolish and then hydrate to70% on the second day, mixed for 10 minutes to make it easier to handle, but only plain 00 flour with nothing else other than the salt yeast and water. Why the other ingredients? Is it taste or are you looking for a different texture or crispness? I keep five or six balls maturing slowly in my beer fridge. Very appropriate. :D

I'm not clear about the shape issue, but they should be proving as a ball shape created by folding the sides of a round disc of dough to the middle of the underneath of the ball. Obviously don't flatten using a rolling pin but stretch and pull by hand and I find that letting it relax for a few minutes and stretching more helps. I do the final stretching on the wooden peel with flour.

http://i612.photobucket.com/albums/t...A590591783.jpg

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Uk1. Beware, I am reportiping you to the mods for enticing people to eat more pizza ! :D

Hi,

I like to entice. :D

That picture made it look darker than it was. It was my best one so far and the ice-cream was lovely.

I finally produced the dough I'd been looking for. It has taken some time. Very thin crisp exterior with a lovely fluffy chewy interior where there was a touch of thickness.

My latest effort

https://dl.dropboxusercontent.com/u/...2020.36.23.jpg

I love the looks of the homemade crusts here, but you guys need more TOPPINGS. Like this at minimum:

http://www.roundtablepizza.com/rtp/i...ing_arthur.jpg
Load it up, wall to wall.:)

Nice one! ^

:)

Being a vegetarian, I used to load up my pizzas like you show with veggies. It did not provide the taste !
I have gone back to just a cheese pizza, get the veggies on side. Oh I do so savor the the taste.

With your interest in the base you'll certainly end up only being happy with genuine Neapolitan pizza. Once you perfect the base then the toppings always end up with less is more. My wife still doesn't want her plain marinara messed with. Just my tomato sauce and nothing else. Mine is now pretty standard as the sauce, salami, cheese and red onion.

:)

I feel like the right veggies & fungus can really complement the pizza as a whole. Olives add a saltiness to the sauce that is more than just salt; mined onion and mushroom add some umami.

I don't care for onions on pizza (texture problem)except for green onions added after it comes out of the oven. Italian sausage nuggets, black olives, and semi-dried mushrooms are the go-to items. Adding pepperoni, salami, linguica, bacon, ham, shrimp, etc. is fine too. No pineapple though.@:-)

A slice of uk1's neapolitan pizza would be fine.... for a snack or appetizer.
I really do like that type of crust or 'base' though.

The issue with onions is worse when you use a domestic oven for pizza as you never reach enough heat to take the moisture out of the onion before the crust just goes hard. With my oven (pictured earlier) it reaches 950f so the onions cook and so does the dough. Mushrooms I've given up with. If you add enough mushroom to taste them you've added too much water and the base suffers and the water boils rather than bakes the base. I guess you can pre-fry them and get the water out ... but they are a topping I can miss. I also stopped using fresh mozzarela for the same reason in favour of hard grated. Less milk/water.

I'm really pleased with my base progresss. It sounds so easy to get it right but it has taken me a long time to get it too our personal liking.

:)

Try putting a layer of fresh sliced mushrooms on a paper towel in the microwave for 3-4 minutes. They will be in a semi-dry state that is perfect for pizza. Fresh or pan fried is no good at all. I agree about the mozzarela and about overly wet/juicy items. Doubly important for me as I must have lots of toppings. I use less sauce and cheese than most as well.

Back at our favorite pizza restaurant in Alabama, we made a habit of ordering our vegetables sauteed before they topped the pizza with them. No issue with their pizza oven, we just thought it tasted better.

I will, thanks I hadn't thought of it. :)

I think that's a great idea, particularly with peppers for example. It will intensify flavour and reduce water. You'r right there won't be any issue with the oven because it will be reaching high temperatures and cooking pretty fast.

I'm curious about pizza ovens. I looked for them online and it doesn't seem like something that's easy to find in the US unless you own a restaurant and want a big oven. I Googled Fimar and Effueno but didn't see a way to get them in the US. What do they cost? What are the best brands? Why?

gfunkd -

In the US, a very good source:

http://www.pizzacraft.com/

We had our son ship one from California to use, which we use with a gas adaptor. It reaches the magic high-heat number for quick, good tasting pizza, and is easy to use and clean. It is if you want, also portable, using a small tank, and when the pizza oven top is removed, can then be used for wok and paella cooking. A very well thought out product.

Bespoke or Custom Pizza Ovens are increasingly seen here, as they can be used for pizza, bread, lasagna, and just to keep warm while entertaining. The cost and labour jumps of course, but to each his own.

Interesting, thanks. I was more thinking of electric countertop indoor ones, but the Pizzacraft looks neat too.

I'm no electrics expert, but from my reading on the pizza forums the issue is that US voltage requires extra electrical work. A genuine pizza oven for Neapolitan style pizza must reach around 950f+. My one takes 1 hrs 30 min to reach cooking temperature. It's a more complex topic than you'd think but the only ones avaiable are catering units. There is one exception and the G3 Ferrari Pizza ovens are a bit of a compromise and take a lot of learning to use and there is a whole sub-culture of people adapting them. The main issue is that it only has one heating element. It does however cook excellent pizza once you have persevered and mastered them.

http://www.g3ferrari.net/en/prodotti.php?mcat=1

I have a model that was withdrawn because the higher temperatures breached some eu laws and it couldn't technically be legally sold. I replaced it with my chap above. You can buy these online. Some people are importing my new oven successfully from Italy. My one came from Rimini.

I suggest you have a read through ..

http://www.pizzamaking.com/forum/ind...oard,47.0.html

.... you'll see me plodding along there with other pizza nerds ...