Friday night, pizza night.

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mmmm meatballs and bacon (insert homer drool sound now)

Hey Earle, you should drop by D.O.C. Pizza in Drummond St, Carlton. They make the most authentic pizzas outside of Italy

Who says a pizza has to be round?

This is my own creation which was very yummy indeed:thumb:

KM

They are attempting to make the world's longest Pizza on Lygon St on Sunday....

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%.

Apologies for my complete blindness, I've read the start of this thread about 5 times - what is this % you speak of?

I don't cook pizza often but have struggled to get a nice soft base......unlike my local shop which is superb, but I am embarrassed I can't make better pizza.....

Apologies for my complete blindness, I've read the start of this thread about 5 times - what is this % you speak of?

I don't cook pizza often but have struggled to get a nice soft base......unlike my local shop which is superb, but I am embarrassed I can't make better pizza.....

I believe it was the percentage of water in the flour/water mix that makes up the dough.

Ah ok - measured by volume or weight?

From memory It was weight but i will have to trawl this thread again to be sure....Its in here somewhere:confused:

Ah ok - measured by volume or weight?

Weight. Which for water is the same as its volume.

Weight. Which for water is the same as its volume.

That's right. A kilogram of water weighs exactly 1 litre.

Suggest you have a look at this forum.

By the way, Keith is active here as Amfibius. Some great hints

http://www.aussiebbq.info/forum/index.php?sid=72a2be89ea2f4c8480e0f34949e05698

Cheers.....I don't think the wife will appreciate me signing up on another forum

I'll give that a crack next week one day if the weather is good and report back

Right, had Pizza for Lunch....it was ok.

600gm flour (some Italian 00 from Thomas Dux)

350ml of water

1 teaspoon sugar (a little too much, probably go with 1/2 next time)

Yeast

2 tablespoons of olive oil

1 teaspoon of salt

It was much better than previous attempts, but still not as good as our local place (owned by two old Italians, been opened for 40 years....pretty good). It crisped up nicely, if a little too much, which I think might have been the sugar, I could taste it in part. I suspect it didn't dissolve enough.

Sauce I didn't change and is excellent - 1 garlic clove, crushed. Fried briefly, then 1 tin of Italian tomatoes - simmer for 15 minutes or until thick. Add a little dried oregano

Topping to as desired

Cooking time was about 10min at 300 in a perforated plate pan sitting on a iron plate. Anyone got a wood fired? I'd be interested in how hot you can get them. Our cooker has one small over which maxes out around 300, according to our oven thermometer

Try again over summer with another flour

try italian herb mix, I find that workss good

Wdnesday night I made this using what was in the house the night before payday. Matured Cheese, Parmesson cheese, pineapple (on half), Bacon, onion, tomato and $1 worth of Salami on top of my special home made pizza sauce and pizza dough.

Oh! and the BBQ was out of Gas so I had to cook it in the crappy indoor electric oven; Still was delicious though -less the 'smokie' flavour.

I think the word is YUMMO

Friday night, pizza night.

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Mozzarella/Tasty Cheese, Spinach, Lamb, Onions, Camembert Cheese.

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Mozzarella/Tasty Cheese, Onion, fresh chopped Basil, Tomato, Feta cheese.

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Cheese, Chicken, Don Stras, Onion, Mushroom.

What, no bacon:confused: :)

Pizza night here too

Might post some later. Can't promise they look as good as those already pictured.

How about some pics of the cooked version as well ?

What, no bacon:confused: :)

There are some very sick (interpret: impressive) blog sites devoted to all things bacon.....some fashioned into boulder holders.

Damn they look good ehtcom - not sure how the Aussie terrier would taste though.

Looks like the terrier likes pizza Grumoy !!!

YUMMY.... those look fantastic.

freebie Pizza and beer after work was had this evening, loved the Jalepino Hawaiian

Looks like the terrier likes pizza Grumoy !!!

Yep, Tex loves his pizza

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