Hi Sosman
Your pizza looks amazing!!
It does look like a very nice meal all round, nery well presented....your throughto the next round...oops,i've beenwatching too much Masterchef
One trick i have learnt is to peel my onions before i tough any chillis.
That way i won't be wiping my eyes with any chilli on my hands.
I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.
Woody
Feeling a little Italian
Re: Feeling a little Italian
The yanks call it a Brewtus but the Aussie model is called the Minore, it probably shouldn't be in this thread anyway as it's Spanish not Italiansosman wrote:Expobar Brewstertrentski wrote:Expobar Minore if I'm not mistaken
Re: Feeling a little Italian
Yes I have tried sans tray. You can make it work either way.Woody wrote:Hi Sosman
Your pizza looks amazing!!
It does look like a very nice meal all round, nery well presented....your throughto the next round...oops,i've beenwatching too much Masterchef
One trick i have learnt is to peel my onions before i tough any chillis.
That way i won't be wiping my eyes with any chilli on my hands.
I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.
Woody
Re: Feeling a little Italian
That's ok the thread could have been called "feeling a little european".trentski wrote:The yanks call it a Brewtus but the Aussie model is called the Minore, it probably shouldn't be in this thread anyway as it's Spanish not Italiansosman wrote:Expobar Brewstertrentski wrote:Expobar Minore if I'm not mistaken
Re: Feeling a little Italian
WoodyWoody wrote:I do have a question about the way you cook the actual pizza, have you ever cooked the pizza without it sitting on a tray?
That way it wouldn't have to wait for the tray to heat and transfer through to the dough.
Woody
I do not use a tray, just make up on Glad Bake paper for easy transfer to the pizza stone and after about 2 minutes slide the Glad bake before it burns around the edges out and bobs your uncle
Cannot remember who on the forum provided this solution but it works real well
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
Re: Feeling a little Italian
never seen sticky date pudding in italy in my lifesosman wrote:Well its not unusual to find the Sorro Kamado crankin' on a Sunday evening for Pizza, especially in the Winter.
Tonight's pizza was Sorro a la Habanero and some Garlic, Basil & Mushroom mongrel. Finished off with some traditional Italian sticky date pud and a cappuccino.
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Re: Feeling a little Italian
I'm pretty sure Sos is making a joke Pierre
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
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Re: Feeling a little Italian
I just hope the the little Italian he was feeling was ok with it. .
chilling while grilling