Best Authentic cuisine in Scarborough.Not a trendy curry house but clean and tidy and highly recommended!
Dean Road

JerryM

I love Garlic Bread and also my crusts i like to put garlic butter on them.What i do is mince 10/12 garlic cloves and add it to blended butter which is a blend of butter and oil(leave oernight in fridge) which means that when it is cooked ontop of the base in the oven the oil stops the butter from burning and giving a bitter taste,but the topping still tastes like Garlic butter if you know what i mean?
A little grind of sea salt and black pepper,Fantastico!!we also like litle dollops of tomato base for garlic and tomato bread

Pizzaman

Jerry

If you are happy with your bread at 59/60% hydration then thats fine.At 65% hydration the dough is very sticky and needs to floured well before lifting with a pizza peel,believe me i have had many stuck pizza's on the worktop before!If they stick they become a calzone!
Yes the hydration is important because the bread is moister just like naan bread,but if you are cooking it in a concentional oven for a lot longer then it maybe too much with the topping and the pizza base in the middle will be soggy,espcially if its in a pizza pan.
If your bread when cut holds the topping without sagging then thats fine.
I always remind myself that pizza is a food for sharing and when i have guests or family get togethers i make loads of bread and let people make their own,i think this is more special than the food itself as i love to see people enjoying themselves and seeing what the pizzas come out like!
In question to my oven it is a Lincat PO49X they are about ?500 new or maybe keep your eye out for a good used one on ebay

Hope this all helps and happy cooking!

Pizzaman

George and JerryM my pizza oven is a lincat stone based electric oven which i built in above my cooker.To JerryM the difference of cooking a pizza in 90 seconds or 9 minutes is this,when the bread is very thin and goes into the oven,it rises instantly and starts to brown straight away which inturn creates a crispy outside(it doesn't have time to dry out) and a soft inside,with no doughy consistancy in the middle.Have you ever had pizza and picked it up and it sags in the middle?Well basically the dough is raw and not cooked.I have cooked pizza in many different ovens over the years and my pizzas were good but missing that perfectly cooked taste and since i have had the oven its all changed,i use a peel to pickup the pizza and land it straight onto the stone,the heat above and below really does make a difference.

My next project is a wood fired outside,but i am a little reluctant because they are expensive and the taste of them compared to normal stone baked is nominal.By the way i have cooked naan bread with the stove top method in a hot pan and then i did them in the  Pizza oven and there was no comparison,the pizza oven ones were perfect.
Hope this answers your queries

Pizzaman

 ;D
Hi all curry lovers!
I am new to this forum and also new to cooking authentic eastern curries.As my name suggests i am a home cook that has mastered the authentic italian pizza but now i would like to be able to cook my favourite bangladesh dishes.I have only ever used ready made pastes etc and have always been disappointed as it never tastes any where near as good as my local curry house!

Anyway i look forward to learning and hopefully getting something near to the taste that my balti house produces.