I highly recommend "Galbani Mozzarella Cucina" (400gm packages) - The "cucina" bit is the important stuff. It's mozzarella with a lower moisture content so it's more suitable for cooking. For extra flavour grate some fresh parmeggiano reggiano over your pizza right *after* baking. Try to avoid pre-shredded cheeses as they usually contain potato starch so they don't lump up in the bag,

Hi,

does anyone have a recipe for some proper vegetable samosas? I tried a recipe I saw in a video and it was no good. I do actually like the frozen ones you can buy (with potato, peas and sometimes carrot) and am trying to replicate something similar to them.

Any feedback much appreciated!

One thing that really does help is using the proper flour. It really has to be "Tipo 00".

I also bought a 25kg bag of Caputo Pizzeria (one of the most renowned flours for Pizza making) recently and it certainly imporoved flavour even more. It's quite hard to brown even in my G3ferrari, though. It needs a cold rise (in the fridge) for at least 2 days so I need to go down to about 1.5g of yeast.

In Naples, however, they apparently do a warm rise at room temperature for about 12 hours. However, I prefer the taste of cold-risen dough. I tried the dough as written in the EU directive for proper "Neapolitan pizza" and found my method better. (If anyone needs a link to that EU directive then send me a PM).

Anyways, I also tried some expensive italian "beer" yeast instead of the regular german cake yeast I normally use and I couldn't detect any difference whatsoever. They appear to be the same thing.

One other thing that really does make quite a substantial difference (besides the flour) is the tomato sauce you use. San Marzano canned tomatoes really are excellent albeit quite expensive.

Still looking for the perfect Mozzarella to use on Pizza, though. Right now I "kick it up a notch" by grating some fresh parmesan over the pizza once baked and also give a little swirl of extra-virgin olive oil on top after seeing that in a Pizza place I rate very highly.

I wonder why it states both natural lemon flavour AND lemon oil because that's essentially the same. Most natural flavours are derived from essential oils. In the case of (natural) lemon oil it's derived from the peel, unless 'natural lemon flavour' is the natural oil and 'lemon oil' is synthetically produced (lemonene). Funny, might be that it's really not as pure anymore and contains synthetic compounds now. Which doesn't necessarily need to be bad. I have both types of lemon oil here.

The mint goes in together with the basil and parsley so you did it exactly right. I forgot that in the instructions, sorry!

Stage 1 already includes some salt & pepper but you can add more to taste, of course. As with anything, really.

Yes, it's pretty mild but if you can get "proper" Pul Biber (hot turkish paprika powder) then it can be fairly hot, depending on the brand. The easiest way to spice it up is to either use chilli flakes (as you figured) or just plain old cayenne pepper.

Anyway, I'm really glad you liked it