Oh I had good ones and bad ones but I can't seem to make one myself worth a darn.

Had one 2 weeks ago that was ham and bacon, let me tell you way way too much salt.

I do have a good dough for pizza and will post it later, really simple too.

I'll be interested to see that dough recipe. And I agree 110% about the sodium in delivery pizza. It's ridiculous.

I cheat with the pizzas that I make here as I use just use Pita bread for the bases (much quicker and less cleaning up). ;-)

Cheers.

Many times I have used Peda bread for a nice twist and really can be handy. I'm fond of it and like makeing pockets out of it.

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Wiggo - that sounds a "good idea" - I suppose one could use a naam bread if making a large size...
Must try that and see how it works - pizza for dinner tonight :-)

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Wiggo - that sounds a "good idea" - I suppose one could use a naam bread if making a large size...
Must try that and see how it works - pizza for dinner tonight :-)

Enjoy Rob. :-)

Just don't watch the cricket while you have it. :-O

Cheers.

At last, Pizza:)
Is there anyone here who knows how to make a proper dough?
Not the American fake thing but the thin Italian style.

I haven't been able to make really good dough but there are several things that are needed.
1. A real good hot oven but you can get by with a properly heated pizza stone.
2. Bread flour so you can work the dough to the proper thickness.
3. You need to work the dough to develop the gluten.
4. Use the weight of the dough to produce a uniform thickness.
I am not sure I have ever had a proper Italian style pizza so there may be more to it that I don't know about. If I were fixing a crust for myself and nobody was around, I would allow the yeast to work a while before I baked it but when I am around others they are in to much of a rush so the crust tends to be more like a cracker than a tender bread.
You might try looking here for a starting point.

Thanks.
Now I see what I'm doing wrong.
You have to use a wheat flour where only the innermost part of the wheat kernel is used. Dont know what is called in English.
And the owen should be very hot. At least 260 degrees C (500 F).

History of Pizza Margherita.
https://translate.google.se/translate?sl=it&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=http%3A%2F%2Fwww.pizzeriaantichisapori.it%2F2013%2F02%2Fstoria-della-pizza-margherita%2F&edit-text=

I cheat with the pizzas that I make here as I use just use Pita bread for the bases (much quicker and less cleaning up). ;-)
Cheers.

Very good tip:)
First kneading the dough and let it rest for some hours and kneading again is tedious.

Some of those pizza shops have some pretty hot ovens like about 600 to 700ºF

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

At last, Pizza:)
Is there anyone here who knows how to make a proper dough?
Not the American fake thing but the thin Italian style.

I haven't been able to make really good dough but there are several things that are needed.
1. A real good hot oven but you can get by with a properly heated pizza stone.
2. Bread flour so you can work the dough to the proper thickness.
3. You need to work the dough to develop the gluten.
4. Use the weight of the dough to produce a uniform thickness.
I am not sure I have ever had a proper Italian style pizza so there may be more to it that I don't know about. If I were fixing a crust for myself and nobody was around, I would allow the yeast to work a while before I baked it but when I am around others they are in to much of a rush so the crust tends to be more like a cracker than a tender bread.
You might try looking here for a starting point.

Thanks.
Now I see what I'm doing wrong.
You have to use a wheat flour where only the innermost part of the wheat kernel is used. Dont know what is called in English.
And the owen should be very hot. At least 260 degrees C (500 F).

History of Pizza Margherita.
https://translate.google.se/translate?sl=it&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=http%3A%2F%2Fwww.pizzeriaantichisapori.it%2F2013%2F02%2Fstoria-della-pizza-margherita%2F&edit-text=

The other name for bread flour is high gluten flour. Gluten and starch are the two main components of flour and the gluten is what makes the flour hold together. Cakes use cake flour which is low in gluten. General purpose flour is about half way between the two and will make bread or cake but the quality will not be the best.

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Last summer I did my first ever BBQ pizza. Momma Mary makes the thin crust shell and then you can add what ever sauce and topping you desire. I was rather suprised how well it turned out the first time. Doing pizza on a BBQ grill, I like it. And the bonus is you dont have to heat up your kitchen in the summer.

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[/quote]

Old James

At last, Pizza:)
Is there anyone here who knows how to make a proper dough?
Not the American fake thing but the thin Italian style.

I haven't been able to make really good dough but there are several things that are needed.
1. A real good hot oven but you can get by with a properly heated pizza stone.
2. Bread flour so you can work the dough to the proper thickness.
3. You need to work the dough to develop the gluten.
4. Use the weight of the dough to produce a uniform thickness.
I am not sure I have ever had a proper Italian style pizza so there may be more to it that I don't know about. If I were fixing a crust for myself and nobody was around, I would allow the yeast to work a while before I baked it but when I am around others they are in to much of a rush so the crust tends to be more like a cracker than a tender bread.
You might try looking here for a starting point.

Thanks.
Now I see what I'm doing wrong.

I'm big in it and love it. :)
You have to use a wheat flour where only the innermost part of the wheat kernel is used. Dont know what is called in English.
And the owen should be very hot. At least 260 degrees C (500 F).

History of Pizza Margherita.
https://translate.google.se/translate?sl=it&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=http%3A%2F%2Fwww.pizzeriaantichisapori.it%2F2013%2F02%2Fstoria-della-pizza-margherita%2F&edit-text=

The other name for bread flour is high gluten flour. Gluten and starch are the two main components of flour and the gluten is what makes the flour hold together. Cakes use cake flour which is low in gluten. General purpose flour is about half way between the two and will make bread or cake but the quality will not be the best.

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

At last, Pizza:)
Is there anyone here who knows how to make a proper dough?
Not the American fake thing but the thin Italian style.

I haven't been able to make really good dough but there are several things that are needed.
1. A real good hot oven but you can get by with a properly heated pizza stone.
2. Bread flour so you can work the dough to the proper thickness.
3. You need to work the dough to develop the gluten.
4. Use the weight of the dough to produce a uniform thickness.
I am not sure I have ever had a proper Italian style pizza so there may be more to it that I don't know about. If I were fixing a crust for myself and nobody was around, I would allow the yeast to work a while before I baked it but when I am around others they are in to much of a rush so the crust tends to be more like a cracker than a tender bread.
You might try looking here for a starting point.

Thanks.
Now I see what I'm doing wrong.

I'm big in it and love it. :)
You have to use a wheat flour where only the innermost part of the wheat kernel is used. Dont know what is called in English.
And the owen should be very hot. At least 260 degrees C (500 F).

History of Pizza Margherita.
https://translate.google.se/translate?sl=it&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=http%3A%2F%2Fwww.pizzeriaantichisapori.it%2F2013%2F02%2Fstoria-della-pizza-margherita%2F&edit-text=

The other name for bread flour is high gluten flour. Gluten and starch are the two main components of flour and the gluten is what makes the flour hold together. Cakes use cake flour which is low in gluten. General purpose flour is about half way between the two and will make bread or cake but the quality will not be the best.

Go to allrecieps.com they will help

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

We had some good fries in the Frituur yesterday:)) Probably spaghetti tonight, not sure yet.

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rOZZ
Music
Pictures

I did Spaghetti Bolognese yesterday:)
http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7017565/Spaghetti-bolognese-recipe-Italian-chefs-show-world-the-correct-way.html

While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original recipe has become so corrupted it is in urgent need of culinary rescue.

RECIPE: The perfect bolognese. Serves four people

Ingredients:

2 tbsp olive oil
6 rashers of streaky 'pancetta' bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
2 carrots, chopped
Stick of celery
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
2 fresh or dried bay leaves
salt and freshly ground black pepper

Yesterday I cheated and didn't include pancetta, red wine and bay leaves because I didn't have that at home.

Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

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rOZZ
Music
Pictures

Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

LOL....that's what I am cooking up just now....
I make a pot of mac and cheese, and then pour some spaghetti sauce on it.
Amazingly yummy.

Meow.

And sometimes I am naughty and make one box of noodles and use two cheese packets...LOL.

---

"Freedom is just Chaos, with better lighting." Alan Dean Foster

Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

LOL....that's what I am cooking up just now....
I make a pot of mac and cheese, and then pour some spaghetti sauce on it.
Amazingly yummy.

Meow.

And sometimes I am naughty and make one box of noodles and use two cheese packets...LOL.

Shame on you. Living in a state that produces all the incredible cheese and you are using cheese packets ; )

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Thats one thing I love is bolognese, I go nuts over it, I'll print that out/

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Thx for the recipe Janne:) It'll be macaroni and cheese tonight, something simple for a day of rest.

LOL....that's what I am cooking up just now....
I make a pot of mac and cheese, and then pour some spaghetti sauce on it.
Amazingly yummy.

Meow.

And sometimes I am naughty and make one box of noodles and use two cheese packets...LOL.

Shame on you. Living in a state that produces all the incredible cheese and you are using cheese packets ; )

Oh, not all is cheese packets here....
I actually had a nice thick slice of some wonderful Swiss cheese on a burger just yesterday. Sometimes a nice slice of sharp cheddar is wonderful as well.
They don't call us cheeseheads for nothin', ya know.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

If you're having the family over for Sunday dinner, here's the recipe I use. Not strictly bolognese but an American/Italian adaption that's very versatile.

Mama Mia's Sunday Gravy Serves 8-10 portions.
Ingredients

1 tsp Ex Virgin Olive Oil
6 Rashers Panchetta or Medium Lean Bacon (Chopped)
1 Pound Sweet Italian Sausage Links
1 Pound Hot Italian Sausage Links
2 Onions, Medium (chopped) yellow or white
12 Cloves Garlic (chopped)
2 Tsp dried Oregano
1 6 oz Can Tomato Paste
½ Cup Dry Red Wine
1 28 oz Can Tomato Sauce
1 28 oz can Diced or Crushed tomatoes
2 pounds bone-in country style pork spareribs (excess fat trimmed)
1 ½ pounds flank steak
3 tbsp chopped fresh basil
Pepper to taste

1) Heat EVVO in a dutch oven over medium-high heat until shimmering, add Panchetta/Bacon cook until rendered then transfer to paper towels and pat off excess fat. Place in slow cooker insert. Add Sweet Sausage and cook until well browned, transfer to paper towel and allow to drain then place in the slow-cooker insert, repeat with Hot Sausage.

2) Cook onions in the Panchetta/Bacon/Sausage fat until well browned (about 6 minutes). Stir in Garlic and Oregano, cook until Garlic blooms (about 1 minute). Add tomato paste and continue cooking until the paste begins to brown (about 5 minutes). Stir in wine and simmer scrapping the browned bits from pan bottom with a wooden spoon, until wine is reduced (about 3 minutes). Transfer to insert, stir in diced/crushed tomatoes and tomato sauce.

3) Submerge spareribs and flank steak in sauce in the insert, place in slow-cooker, set on low, cover and cook 8-10 hours (until meat is fork tender). It can be cooked on high for 4-5 hours but for maximum flavor use low.

4) About 30 minutes before serving, transfer sausages, ribs and flank steak to a baking sheet and let cool enough to work with. Remove rib bones, shred ribs and flank steak. Cut sausages in half or quarters as preferred. Use a wide spoon or skimmer to remove excess grease from the top of the sauce then stir the shredded meat and sausages back in, stir in Basil and season with pepper. Leftover gravy can be kept refrigerated in airtight containers for up to 3 days.

Recipe can be prepared through step 2 and refrigerated for up to 2 days prior to cooking by returning the sausages to the sauce in the dutch oven and cooking for an additional 12 minutes. Allow to cool then place sauce and sausage mixture in an airtight container until ready to cook. When ready, warm the sauce and sausage mixture over medium heat until heated through, place in slow-cooker and proceed to step 3.

Goes great over pasta, with meatballs, over Pork Chops or as a Veal sauce.

Enjoy!

:D))g

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"Sour Grapes make a bitter Whine." <(0)>

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"Sour Grapes make a bitter Whine." <(0)>

...casserole pot.


One trick I learnt a few years back is to get things started in a casserole pot on the stove, then take it out of the oven and wrap it in a couple of old sleeping bags, a sort of modern day take on the old "hay box". Keeps it pretty warm for a few hours while the cooking takes place without using any energy, just be careful not to tip the pot over.....

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?