This one is for you Dave. :nana

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Wow! a remote for each pizza - COOL!

I said to Georgina during the week that I'm starting to crave Home made Pizza again. Usually when this happens, I will not be satisfied until i make one. Your bloody pictures have almost driven me over the 'craving' edge.

I NEED PIZZA!!!!!!!!!!!!!!!!!!!!!!!!!!!:nana

mmmm Friday night, pizza night.

May have to cook 'em in the bbq, a bit warm down here

too warm for pizza

We're having lots of fun with homemade pizzas at the moment - cooking them on the BBQ (hooded), using a couple of leftover large terracotta tiles I found in the backyard. Two minor problems - getting the temp settings right, as one tile sits on the BBQ bars, and the other on the hotplate; and getting the pizzas onto the tiles. We've resorted to using baking paper and just plonking the whole lot on.....

But all great fun!

Kent

Friday night....Pizza night

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Looking good Earle!

Ah very nice thread. I've gotten into home made pizzas in the last few months. Love making my own bases. I don't go to the same extremes as you guys since I don't like to spend as much time as it, but I've found a nice dough recipe that doesn't take too long and still tastes decent with the texture I prefer. People always try and tell me that on pizzas less is more, but I disagree. I'm the type that likes to put as many toppings on as possible. For cooking I have a little pizza stone that helps a great deal. I've been mixing it up between a pizza pan, the stone and then the pan on the stone and surprisingly the one I preferred was the pizza in the pan on the stone.

For the sauce I use a premade one that is tomato based but I would say is halfway to being bbq based, and has lots of herbs in it. I like it so much I often squirt a bit in my mouth while making the pizza haha.

For toppings I usually use whatever I have around. It's always a meat and veggies kind with a 4 cheese blend on top. Meat is usually turkey mince, or diced ham and turkey, or chicken from a bbq chook that I've half eaten. Always has either cabanossi or tuscan salami on it. This is where most people find it weird. I put things like snow peas, brocolli, capsicum, mushrooms, onions, pineapple pieces, avocado, carrot or any other random veggies on it (all at the same time). I personally love the taste it brings, but each to their own as they say.

Let me just add that my pizzas are BIG! When making them they look more like a pie before cooking and shrinking. In fact I usually only have 3 slices and I'm stuffed, so I take the rest to work the next day for lunch and then dinner again (I do love reheated pizza for some reason)

Damn I could go some Hot Pizza right now.

Ham, Cheese Mushroom, Salami and Anchovies on a spicy tomato base thanks.

ive made a lot of pizzas now and have found a great recipe for the dough ,

.53 kg bread flour

280ml 38 degrees water

2.1 grams yeast

5ml vegetable oil

and the secret ingredient is 8.5 grams of red concentrate ( this is from a pizza shop well known franchise and he doesnt even know what it is ) it looks like a cajun pepper but nothing like it same color , it smells like vegemite so some sort of yeast product

without the red concentrate the dough is bland and works ok but u have to substitute the red concentrate and the 2.1 grams of yeast for a satchel of yeast 7-8 grams

the red concentrate is the key if anyone knows what it is then you wont be dissapaointed

if you get it right i make the dough in a bread maker and when the dough comes out you should cut it into thirds and they should wiehg approx 270g each

heres a pic of my bbq and pizza oven i built last year

i been getting good results from wholemeal pita bread for a pizza base. Makes the pizza making process really quick and simple.

ive made a lot of pizzas now and have found a great recipe for the dough ,

.53 kg bread flour

280ml 38 degrees water

2.1 grams yeast

5ml vegetable oil

and the secret ingredient is 8.5 grams of red concentrate ( this is from a pizza shop well known franchise and he doesnt even know what it is ) it looks like a cajun pepper but nothing like it same color , it smells like vegemite so some sort of yeast product

without the red concentrate the dough is bland and works ok but u have to substitute the red concentrate and the 2.1 grams of yeast for a satchel of yeast 7-8 grams

the red concentrate is the key if anyone knows what it is then you wont be dissapaointed

if you get it right i make the dough in a bread maker and when the dough comes out you should cut it into thirds and they should wiehg approx 270g each

heres a pic of my bbq and pizza oven i built last year

Importantly where does one get this 'red concentrate' ??

For anyone in Melbourne, +39 (http://plus39.com.au) makes a great base - I'm particularly fond of the broccoli (pine nuts, anchovies) pizza. Not sure it deserves best pizzeria in Melbourne 2010 according to Epicure - the hype means booking is now essential, but Italian tourists tell me the pizzas are authentic and peak lunch/dinner crowd is full-on.

Importantly where does one get this 'red concentrate' ??

For anyone in Melbourne, +39 (http://plus39.com.au) makes a great base - I'm particularly fond of the broccoli (pine nuts, anchovies) pizza. Not sure it deserves best pizzeria in Melbourne 2010 according to Epicure - the hype means booking is now essential, but Italian tourists tell me the pizzas are authentic and peak lunch/dinner crowd is full-on.[/QUOT

im reluctant to say this as it is from a well known franchise and he owns the franchise and i told him i wont say a word to anyone.It comes into the franchise in cement like bags about 10kg though and no markings on it just a brown bag , so the franchise doesnt even want their owners to know what it is but it makes all the difference mmmmmmmmmmm made three at my poker day yesterday and won $530 bucks so that will go towards my new speakers so all up a great day had by me not so great for the losers haha but if they want to give away thier money who am i to say i dont want it lol

Friday night, pizza night.

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Dam you Earle, I just found this thread now I am hungry again. They sure look like great pizzas. Dam! I am now hungry.

BR

2nd pic looks awesome

Thanks guys, meant to take some pics after they were cooked, but we scoffed them down too quick yummo

2nd pic looks awesome

That second one is my 8yo daughters creation,

garlic butter, finely diced onion, mozzarella and tasty cheese, fresh basil, sliced cherry tomato and sliced black olives.

Cheers, Earle.

We had fish n chips tonight. Flake in home made batter with real thick chips

mmm home made fish and chips

We had fish n chips tonight. Flake in home made batter with real thick chips

On a pizza? Now that would be different

Well it is finally finished (the oven that is) the rest of the construction is yet to commence. We decided that there were no decent pizza joints in the Hills so we have built our own. Just need to fabricate a door for making bread and other slow cooked goodies.

We are currently undergoing trial to perfect our oven technique and all pizzas produced have been bloody awsome. Even went to the trouble of bringing back 20Kg of Molini Pizzuti "00" flour from a recent trip to the Mediterranean Wholesalers in Coburg.

Need to thank Mr Horsepower for his generous contribution of the the flue parts, all beautifully hand made.

Pizza picures to follow.

Edited January 8, 201115 yr by givendale
Mr Horsepower could not see the pics

Mediterranean Wholesalers in Coburg must be one of the most amazing food emporiums in Australia or Italy. I'm sure that there are very few Italian sores that would have the range of Italian produce on sale. Where else would you see 2 whole supermarket isles of just Italian pasta!

Well it is finally finished (the oven that is) the rest of the construction is yet to commence. We decided that there were no decent pizza joints in the Hills so we have built our own. Just need to fabricate a door for making bread and other slow cooked goodies.

We are currently undergoing trial to perfect our oven technique and all pizzas produced have been bloody awsome. Even went to the trouble of bringing back 20Kg of Molini Pizzuti "00" flour from a recent trip to the Mediterranean Wholesalers in Coburg.

Need to thank Mr Horsepower for his generous contribution of the the flue parts, all beautifully hand made.

Pizza picures to follow.

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Damn G, I cant see your pics. Take your DIY master hat off and put your IT hat on and help me out:confused:

Damn G, I cant see your pics. Take your DIY master hat off and put your IT hat on and help me out:confused:

You should be able to click on thm and they will open. I think I cocked up the inserting.