tag:blogger.com,1999:blog-6553868088750898789.post8351345290000372852..comments2023-10-24T04:59:36.085+10:00Comments on Mother Foccacia: I got the pox from what's in the box with the dotsbeesohttp://www.blogger.com/profile/11876219112305527188noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6553868088750898789.post-87405220071484587332010-03-18T15:24:12.581+10:002010-03-18T15:24:12.581+10:00I remember the night that Pietro at the Schonelle ...I remember the night that Pietro at the Schonelle opened the Pizza place - he had made his own woodfired oven. Glad to hear that it is till cooking...Guru Bobhttps://www.blogger.com/profile/11278263694181625188noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-63395749444677486872010-02-24T10:11:05.813+10:002010-02-24T10:11:05.813+10:00Arrivaderci Pizza in Milton is not all bad (and th...Arrivaderci Pizza in Milton is not all bad (and the only takeaway pizza I will even consider). Homemade bases are definitely the best though - espeically with some homegrown basil, pancetta, minimal sauce (which I'm too lazy to make myself) and some variety of hard smelly, or soft stringy dairy substance strewn sparsely on the the top. Although I do also admit to loving the heretical barbeque sauce, cheese and red kidney bean (or even tinned baked bean) pizza now and again - homemade of course, on a handy commercial base. Don't shoot me!Trowzershttps://www.blogger.com/profile/10218800784781307756noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-80219002894032354032010-02-05T11:17:59.990+10:002010-02-05T11:17:59.990+10:00Quokka - sorry I missed you above - breadmaker dou...Quokka - sorry I missed you above - breadmaker dough's pretty good I understand. My yeast fermentation expertise runs to home brew only I'm afraid.<br /><br />Nat - sounds like excellent boozing fodder! You mind catering Bathurst for us this year?<br /><br />Lerm - there's got to be some advantages to this cooking caper I reckon.Dr Yobbohttps://www.blogger.com/profile/10032085614743539793noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-77473335700583443032010-02-05T10:03:50.054+10:002010-02-05T10:03:50.054+10:00I admire your waiting technique - and the pizza lo...I admire your waiting technique - and the pizza looks good to!LERMONTOVhttps://www.blogger.com/profile/14995215599478471912noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-25046651031412385932010-02-05T09:21:28.908+10:002010-02-05T09:21:28.908+10:00Looking tasty DOC.
I have the same philosophy as ...Looking tasty DOC.<br /><br />I have the same philosophy as you...greek yiros breads make superb bases and those herbs you get in the squeeze tube make great sauce bases...usually a mix of garlic, chilli and parsley...topped with cheese only (mozza)...I used to bake them for the boys when they were beering and they loved the crunchy cheesey spicyness-ness. WIN.Natalia the Russian Spyhttps://www.blogger.com/profile/14212332023055043476noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-26469772559854019882010-02-05T08:30:54.239+10:002010-02-05T08:30:54.239+10:00Daze - yeah the quality of the readymade bases has...Daze - yeah the quality of the readymade bases has improved to the point where it's actually not a bad option for a meal - quick too, and gives the youngsters the opportunity to contribute to making it, which means they're more likely to eat it.<br /><br />Moko - it was too. Lining up another for lunch tomorrow.<br /><br />Damian - great to see someone getting actual use out of all that extraneous crap they got with their BBQ! Our hood is still in the garden shed somewhere.<br /><br />Beeso - good to hear<br /><br />TW - was really hoping to get an indignant response from Jen or one of the other USAnians, but will have to keep trolling!Dr Yobbohttps://www.blogger.com/profile/10032085614743539793noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-64909212745507927802010-02-05T06:50:05.969+10:002010-02-05T06:50:05.969+10:00I went to Italy in the early noughties and was blo...I went to Italy in the early noughties and was blown away by their pizzas. So different. So delicious. Those American beast should really have a different name. To borrow your word, 'piss-a' would be apt!The Wifehttps://www.blogger.com/profile/12704353836784468321noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-34584582731330878232010-02-04T21:52:03.394+10:002010-02-04T21:52:03.394+10:00Have a post brewing on the other half of the Itali...Have a post brewing on the other half of the Italian goddess, pasta. Less is more there as well. And once you have the nack it's easy as.beesohttps://www.blogger.com/profile/11876219112305527188noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-71769546350234804572010-02-04T21:40:36.829+10:002010-02-04T21:40:36.829+10:00I've made my own dough since my penniless stud...I've made my own dough since my penniless student days. No machine involved, just yeast, good flour, optional herbs and sugar. The last is just to give the yeast something to get stuck into to prove it's ALIVE, ALIVE I SAY. Basically, you fill a measuring jug with lukewarm water, add a tablespoon of sugar and some dry yeast, blend by hand, let stand until a dense foam starts to form on the surface, place flour in a bowl with herbs, make a well and mix by hand till you get a dough that's firm but not dry. Then let that rise for at least an hour, covered so as not to dry out. <br /><br />One of the few good kitchen items I owned back in the day was a cast iron pan. So I'd warm this on the stove, roll a base onto it, add toppings on the stove while preheating the grill, once the cheese was on and the base was warmed through I'd stick the whole pan under the grill. This would produce near-perfect results every time, once I was in practice. <br /><br />These days, I still do the base, but cook it all on the barbie. For this you need a 4 burner with a hood. You put the plate on low and the grill on full. Place pizzas sans cheese on the plate and close the hood, let them go for 5-10 minutes, turn off the plate and add the cheese, and bake for another 10-15 (with the hood closed of course). This requires getting the heat balance above/below right and takes some practice, but produces consistently excellent results when up to speed.<br /><br />The dough itself is great in small pieces rolled out flat and thrown on the barbie as pan bread. Or indeed it makes bread rolls. It's a bread dough after all. You still roll it flat, but leave it half an inch thick and bake in the oven for 10-15 on 180.Damianhttps://www.blogger.com/profile/08537136518971140642noreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-88575865372556145452010-02-04T21:02:33.926+10:002010-02-04T21:02:33.926+10:00Sweet mother of god that looks good.Sweet mother of god that looks good.Mokonoreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-79960975481268307812010-02-04T20:33:16.023+10:002010-02-04T20:33:16.023+10:00I used to make dough in the breadmaker.
Too easy. ...I used to make dough in the breadmaker.<br />Too easy. Chuck it all in, push buttons, come back when summoned by bleating machine.<br />Roll dough, powder dough, spread with sauce and sprinkle with goodies.<br />One favorite was pesto and mushroom with little slivers of bocconcini.<br /><br />Mmmm....pizza.quokkanoreply@blogger.comtag:blogger.com,1999:blog-6553868088750898789.post-73364949305709668402010-02-04T19:53:29.610+10:002010-02-04T19:53:29.610+10:00These days you are far better off just making your...These days you are far better off just making your own good food. At least you know for sure what you are eating, and there is also the bonus you know for sure actual real food has been involved in the process.<br /><br />The pizza looked great, I can see me doing a homemade one soon now.Domestic Dazehttps://www.blogger.com/profile/11367589992134982555noreply@blogger.com