That's it, i'm chickening out now ... !!!

Conceeding defeat Keith without a blow being landed - I did not know you where french?

My humble flour can't compete against that Caputo Maybe i'll need to source some from somewhere.

Ill do you a deal - you can use the same flour i do - Ill supply and we use the same batch - seem fair!

Hey Andy ... let me know where you are getting it from so I can get myself a batch and try it!

Andy, now that's looking impressive!

Keith, if you felt inspired to bring your pizza expertise to bear on the OB event, I wouldn't object!

The family would be annoyed if I divulged my suppliers Keith - sorry!

I'm making some more practice Pizza tonight Keith! Using some local supplies this time.

This particular strain of wheat is the result of five individual grains of wheat given to growers Gavin & Rosemary Dunn some thirty years ago.

Those grains came from Egyptian tombs and they were recovered from the tombs sometime after World War II. Today those five grains occupy an entire field on the Dunn’s Tarlee property in South Australia’s mid-north.

Ancient wheat grows a lot taller than traditional varieties of wheat and it has long black whiskers. It has similar properties to Spelt flour and the Dunn’s claim it can often be tolerated by many people who suffer from wheat allergies.

Might do my little potato pizza

This thread has been an inspiration for me, so now Friday nights are pizza night.

Tonights menu.

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Cheers, Earle.

aaww gees i just ate....now i am hungry again....save us a piece....

Looks very appetising ehtcom. Got my son here from the country and he couldn't make up his mind what he wanted for a take-away tonight .Showed him a pic of my home made pizza. He's out getting a pizza as we speak. Can't beat a home made pizza to get the juices flowing.

We had a pizza cook off at work tonight - I got up at 4am to make my pizza dough.

Took it and al my ingredients into work.

We had tomuse a little Breville mini oven at theoffice. Started cooking at 5pm. I won!!!! Beat the 50 year old italian lady - She was shattered.

Lately I have been ex[reimenting wth the type of wood I use in my wood oven Pizza. I find the correct sleection of wood helps both with heat and flavour.

The italians had a traditiional mix of wood types they used in their ovens to get the best pizza flavour and texture.

My tehnique invovlees using a hard wood to get the oven up to temp and a good "heat base" of coals and then add my "secret" wood to enhance flavous.

Amazing impact!!!!

Grumpy how did you find that latest batch of impoted flour I sent down - did you think it worked as well as the old one I used last time?

I think a mix might improve things say 60/40 just to mix the texture quality with the flavour outcome?

And I should say thanks for the water you dropped up from the Brewery! I think you ae right it does help with the lift!

Andy, Andy, Andy, I think you may have let the cat out of the bag; loose lips sink ships or gives interstaters a sneek peek at our secret recipes.

Hey Andy, if you want to work on a "Volcano" version I'd be happy to help out with the chilli!

I am not at all concerned about interstaters Grumps - they dont have the nerve to come over for the challege!

Its a relief to hear your hard wood is a secret, Andy. But what's this I hear about cats being let out of bags? If that's a secret recipe, then let it remain so! (I'm sure it all tastes like chicken anyway.)

Its a relief to hear your hard wood is a secret, Andy. But what's this I hear about cats being let out of bags? If that's a secret recipe, then let it remain so! (I'm sure it all tastes like chicken anyway.)

This is why I hinted at you as being one of the plumb loco members behind Andythiing in the thread about it MSB - and I mean that in the nicest possible way. Always a laugh and a quick wit, thanks.

The italians had a traditiional mix of wood types they used in their ovens to get the best pizza flavour and texture.

My tehnique invovlees using a hard wood to get the oven up to temp and a good "heat base" of coals and then add my "secret" wood to enhance flavous.

Amazing impact!!!!

Sounds pretty serious Andy, must be some special wood :popcorn

Hey Andy, if you want to work on a "Volcano" version I'd be happy to help out with the chilli!

Some of that super hot sauce of yours on the base and the pizza would cook itself. And then be inedible

This is why I hinted at you as being one of the plumb loco members behind Andythiing in the thread about it MSB - and I mean that in the nicest possible way. Always a laugh and a quick wit, thanks.

Thanks for the compliment, Grumpy. I don't suppose you know any pizza recipes that use brussel sprouts, by any chance?

Some of that super hot sauce of yours on the base and the pizza would cook itself. And then be inedible

I had beef vindaloo for tea tonight. That's got me thinking. There must be some potential for an Indian/Italian combo here. Vindaloo pizza perhaps? Tandoori lasagna?

I had beef vindaloo for tea tonight. That's got me thinking. There must be some potential for an Indian/Italian combo here. Vindaloo pizza perhaps? Tandoori lasagna?

I'm game........!

I think they all missed it Grumpy.

My dough recipe is.

1 Cup of Vic Bitter (that's the beer you don't have to mix to make it taste good. We get it right over here. )

2 1/2 cups of plain flour.

1/2 cup semolina.

1 tablespoon of butter.

1 tablespoon sugar.

1 teaspoon salt.

1 teaspoon oregano.

1 tablespoon dry yeast.

Cheers, Earle.