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Edited July 20, 201114 yr by Keith_W

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Edited July 20, 201114 yr by Keith_W

Wow! Bugger the GTGs, lets all go to Keith's for a PTG! (Pizza Together)

Looks great Keith. Im initially by what you describe as a soft chewy centre, but having never been to Italy will take your word on it. Will give this a go when I get a chance. Thanks for taking the time to share.

Cheers,

Jake

I just had breakky but now I'm hungry again! doh!!!

Thanks for the recipe Keith, I'll be giving it a crack.

Nice one Keith, the tip with the grill and cast iron pan I haven't tried. I wll try that, I'm sure my pizza's won't be so tough using that tip

Great post, Keith.

We've long made our own pizzas....mostly due to the fact that we have long been far remote from any pizzeria....and even further from one that was any good.

For bases, we've almost always used a recipe from on of our Italian cookbooks that is near idiot proof and works well from frozen too.

3 cups breadmaking flour (we use Laucke Wallaby for all our breadmaking http://www.laucke.com.au/flours.html)

1 cup lukewarm water....plus a little bit more

1 teaspoon salt

generous pinch of sugar

1.5 tablespoons dried yeast

Mix the yeast in with the water and the sugar and let it activate for 10 minutes. Combine the flour and salt in the mixer bowl and add the activated yeast mixture. Get the dough hook into it for a few minutes and then remove and hand knead for another three minutes till smooth. Lob into a glass bowl (not metal) oiled with a bit of olive oil, cover with cling wrap and leave in a warmish place to double in size (about 20 minutes). Punch down the risen dough with the end of your fingers then remove and give a quick knead. Split into two fist sized pieces and flatten each out to your required pizza size. The proving stage (second rise) then happens while you load your pizza with your favourite toppings. Cook for 20-25 minutes in a 220 degree oven.

Dear Mr Pizza,

Can I please order 2 x Margherita pizzas for home delivery. I have a voucher for a deal that includes a family size Pepsi and buffalo wings (please leave out the buffalo wings, as I don't wish to be responsible for sending the rare Flying Buffalo into extinction)

P.S. Reminds me very much of the pizza from my local - Pizza Mario and that, Keith, is very much a compliment. Very well done (although it surprises me little that you have mastered, in a couple of days, what the majority, of Australia's pizza shops haven't...)

cheers

2sheds

Can't wait to try it Keith, thanks.

Did you end up going with the 50% ratio? (sorry if I missed that in your post). It looks about the same consistency as my usual pizza dough.

Anyone got some favourite topping combinations?

Cheers

CJ

Edited May 21, 200916 yr by curly joe
can't spell

Damm! I'm hungry.

The recipe is almost the same as my dough, but I let the Bread machine do all the kneeding for me. I, like seano only use laucke bread flour.

I cook mine in a Weber Gas BBQ, an original gas and volcanic rock Weber.

The only thing I have troubles with is getting a nice pizza shop type tomato sauce.

Toppings;

Always Tomato sauce base, Garlic, Salami, bacon or ham, Anchovies, onion, cheese and champignons sometimes. Also cocktail prawns on a few occasions.

Where did you buy your flour?

You're playing with our heads Keithie! What is the final % you decided on?

:confused:

By the way, I can strongly recommend DIYNut's woodfired pizza oven.

Mind you, while the pizza only takes about 2 minutes, the oven heating takes a couple of hours!

Yum making me hungry now,not KW's balls ok!

Keith if by chance you want to form nice smooth balls of dough before flattening.

When you feel like you have a ball,push your fingers into the base and up towards the middle without pushing through the dough ball.

Then just keep pushing the outer edges up into the crevice in the bottom.

Keep doing that a few times and you will get nice super smooth balls... (ok stop thinking like that guys).

Well thats if you want to,we do the same when making bread.

Very impressive! I too want to know which % you went with? I'm guessing 50% which looks just right.

I make my own pizza bases as well. I also like to use fresh herbs, where are very easy to grow in pots. Parsley, Sage, Rosemary and Thyme .... sounds like a song, but also Basil and Oregano. If you are this into making pizzas, I wonder if you have thought of getting a wood fired oven? You can actually go to classes and learn how to build them, and in a group you build two. I was tempted to do it, but I have too many DIY projects going on already.

Very impressive! I too want to know which % you went with? I'm guessing 50% which looks just right.

I make my own pizza bases as well. I also like to use fresh herbs, where are very easy to grow in pots. Parsley, Sage, Rosemary and Thyme .... sounds like a song, but also Basil and Oregano. If you are this into making pizzas, I wonder if you have thought of getting a wood fired oven? You can actually go to classes and learn how to build them, and in a group you build two. I was tempted to do it, but I have too many DIY projects going on already.

wow... nice work.

there seems to be something about hifi nuts and quality. some people seem to just appreciate it in everything they do and have.

making your own spaghetti is another interesting one - there is so much fun to be had in the kitchen

Joz to shape the balls I use the "keyhole" method Make a hole with your thumb and index finger, and push the ball through.

Mr_Gimlet I got the pizza flour from Essential Ingredient. My local supermart only has the 9.5% flour.

So sorry I forgot to post the final result of the bake-off. Here it is:

40% - much too dry, turns out more like a biscuit than a pizza.

50% - excellent dough, best compromise between handling and taste.

65% - tasted the best. Super-soft on the inside. Needs a bit more cooking for the same thickness due to the amount of water. VERY difficult to handle because it sticks to everything and wants to break apart when you transfer it to your cooking surface. Can be stretched very thin.

In the end I settled for 50%.

Not bad Keith - mine are better IMHO - get yourself over to Adeliade for the great SNA Pizza cook off if you dare! My House - anytime you are ready.

Cheers,

Andy

The pizza looked great but tasted even better.

Andythiing you are ON!!!

Here are a few more from that night:

[ATTACH]7665[/ATTACH]

[ATTACH]7666[/ATTACH]

Chorizo, mushroom and basil

[ATTACH]7667[/ATTACH]

Prawn pizza

[ATTACH]7668[/ATTACH]

Baby squid pizza

[ATTACH]7669[/ATTACH]

Prosciutto pizza

Not bad Keith - mine are better IMHO

Andy

Seeing that I've just been pointing out this thread to Mrs M and commenting that the best pizza I've ever tasted was Andy's home made, I've gotta endorse this comment.

I just have to convince the lad to start a delivery service:D

Cheers

Tony

Must admit, though, Keith's look pretty speccy too. I'd love to be at the bake-off.

Andythiing you are ON!!!

Here are a few more from that night:

[ATTACH]7665[/ATTACH]

[ATTACH]7666[/ATTACH]

Chorizo, mushroom and basil

[ATTACH]7667[/ATTACH]

Prawn pizza

[ATTACH]7668[/ATTACH]

Baby squid pizza

[ATTACH]7669[/ATTACH]

Prosciutto pizza

What? No 'Ham and Pineapple' or 'Meat Lovers' pizza...?

cheers

2sheds

sheds are you going to come to Adelaide as chief judge if we get a Pizza Cook off organised - I suspect Mr W will be prepared to come across to try his luck - gotta say after those last few pictures Im starting to think Im in trouble already - but hell I cant really loose - eating Keiths Pizza would make up for any semblence of pizza making cred I like to pretend I have.

I have worked out that with my 1930's Metters wood stove I ned to have it being heated for most of an afternoon to get really good results - and i use an imported Brazillian soap stone cooking base that also needs to be pre-heated for a good while before starting to cook.

Perhaps we need some great Italian Opera to give the competition some ambience!

What? No 'Ham and Pineapple' or 'Meat Lovers' pizza...?

cheers

2sheds

I havn't seen the one with an egg on top either.

Wow Keith!

They look absolutely delicious.

Your “cooking the perfect steak†post inspired me to brush up on my bbq skills.

Looks like I might have a go at making the perfect pizza.

Regards Rob.

made pizza tonight - Im on fire keith - be afraid be very afraid