What pizza did you cook?

Gumb · Post by **Gumb** » Sat Nov 08, 2014 8:59 pm

A nice night for pizzas here, with rain on the pergola roof. We tried that laucke pizza flour tonight, instead of the 00 type we usually use. It was really good, very light and fluffy. What didn't make pizza was turned in to focaccia.

Narmnaleg · Post by **Narmnaleg** » Sat Nov 08, 2014 9:04 pm

YUM!!!

magste · Post by **magste** » Sun Dec 28, 2014 10:41 pm

Mearlovers for the kids using misc leftovers from Xmas. Tuna for me...

LooseSox · Post by **LooseSox** » Mon Dec 29, 2014 7:06 am

Couple months ago tried my hand at a tandoori chicken pizza. Marinated diced chicken breast in tandoori sauce and par cooked. Used mango chutney as the sauce on the base, added some.thinly sliced tomatoes and a little bit of cheese. When it was cooked I added a drizzle of yoghurt and a handful of fresh coriander just before serving.

LooseSox · Post by **LooseSox** » Thu Jan 01, 2015 12:10 pm

We had had some people over for nye and their was a request for the pizza oven to be fired up. Who am I to deny my friends that? lol

I tried a few different things this time, it was a bit daunting practicing on 12 people but I did it anyways. Started out making the dough recipe here with the semolina flour, albeit with a few tweaks. I let it ferment in the fridge overnight then transferred to a bigger bowl and put it in the kettle then sat that in the sun for a few hours and got a huge rise out of it.

I used a Balducci napolitana cooking sauce (we distribute them at work, so I had heaps of them in the car!), I simmered that on the stove with a teaspoon on minced garlic and half a handful of Greek basil. It's a chunky cooking sauce, not a passata so when I was done on the stove I put the lot in the blender and pureed it all smooth.

I made my own cheese blend using some cheddar, mozzarella and romano. I also used some fresh mozzarella for the margarita pizzas (wife manages a deli so quite handy at times!).

Then moved on to firing up the other kettle to grill some veggies so I can make a char grilled veg, feta and balsamic pizza. The effort was well worth it, these were the standout favourite of the night. And I didn't even get to take a picture of it before people were already taking slices!

I'm a big fan of the dough mixture, I was able to get thin (3ish mm) bases that crisped up nicely and didn't flop when trying to hold a slice. I must say a big thanks to everyone that has contributed to this forum, it has helped me make the best pizzas yet!

Card Shark · Post by **Card Shark** » Thu Jan 01, 2015 12:30 pm

Top notch pies LooseSox. You've got doing these sorted.

Bentley · Post by **Bentley** » Thu Jan 01, 2015 12:33 pm

A Tuna Pizza...that is Anarchy!

Grillnoob · Post by **Grillnoob** » Fri Jan 02, 2015 11:04 pm

Tasty looking pizzas Loosesox!
Bentley have you tried salmon on a pizza??pesto sauce instead of a tomato sauce?

Bentley · Post by **Bentley** » Sat Jan 03, 2015 1:05 am

Negative!

LooseSox · Post by **LooseSox** » Sat Jan 03, 2015 8:15 am

Thanks for the kind words guys!

As for the pesto idea, I've done that once before. Pesto, roast pumpkin and boconccini. I loved it, unfortunately the wife isn't much of a pesto fan so haven't made it since.

Bentley · Post by **Bentley** » Thu Feb 19, 2015 8:44 am

Best pizza dough I have ever made...recipe for dough found on this site. Garlic and EVOO for sauce, mats cheese, onion and sweet Italian sausage. This was just a test pie!

Cant imagine cooking something like this in a woof fired oven, I think that would take it to a new level. Cooking on the backside of a Teflon skillet...Come on Man!

Narmnaleg · Post by **Narmnaleg** » Thu Feb 19, 2015 9:41 am

YUM!!!

BeachedBro · Post by **BeachedBro** » Sat Jan 02, 2016 5:23 pm

My first attempt at pizza Napolitana in my MIL wood fired oven.

Did a Napolitana Classico, Capriciosa, garlic prawn, mushroom and salami.

Card Shark · Post by **Card Shark** » Sat Jan 02, 2016 5:40 pm

Tick here Bro. My type of pie. CS

mymonaro · Post by **mymonaro** » Mon Jan 04, 2016 9:53 am

Looks good BeachedBro; well done.

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