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Messages - welder8uk

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Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 20, 2017, 12:28 PM »

Sverige, I'm going to try that tomato sauce on my next pizza (some time this week), I like the ingredients, and you can never have or try too many tomato recipes lol

Steve

Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 10, 2017, 06:34 PM »

This is it and what makes cooking stuff yrself worthwhile, you get to tailor things the way that you like them. I tend to use one tbspn per tin of tomatoes/ pasata if I'm making pizza sauce, and use a spoon per two tins of toms if I'm making spag bol. I just alter it depending on what I'm making.

Same with curries lol. I made a vindaloo last night, without all the chilli in it cos I love the taste, and then put a spoon of blati paste in cos I was curious, was really nice

Talk About Anything Other Than Curry / Re: whats the best pizza cheese

« on: March 06, 2017, 05:04 PM »

Unfortunately, not all Mozzarella is equal,

I've tried it from most places, and the best (for pizzas) is by far the grated stuff from Morrisons, it just seems to melt differently to the cheese from other supermarkets including the budget ones.

Steve

Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 06, 2017, 04:55 PM »

To anyone who has never tried a pizza stone, try it, The difference is astonishing. Whether its a proper stone, cutting board, floor tile, or just a heavy thick piece of metal.

A proper pizza stone works brilliantly, they just don't seem to last long and are fragile at best.

Whatever you use, make sure you put yr oven on the highest setting it'll do (assuming its a household oven), anything around 200-230 deg C, or even 250 if yr lucky enough to have an oven that'll do that high. Put the stone/metal plate in, and leave it for at least an hour to get up to temperature and let the stone heat up.

I use a flat baking sheet to put my pizzas in the oven instead of a peel. But make sure you use either corn flour (not corn starch), or semolina to dust the surface of the 'peel', bottom of the pizza. The course ground stuff works like little ball bearings and the pizza will come off the peel much easier. And You wont get clumps of white 'dough' / flour on the base if yr pizza.

Steve

Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 04, 2017, 03:46 PM »

I use pasata.

What I did was to make a mix up of the spices, keep it in a jar, this is what I mix up for my ix powder for tomato sauce,

Tomato/ Pizza Sauce
200gm sugar 4tsp tarragon
110gm salt 4tsp margoram
64gm garlic pow 4tsp rosemary
64gm onion pow 4tsp thyme
8tsp oregano 2tsp fennel
8tsp basil 2tsp paprika
2 tsp pepper

from the measurements used, I worked out that it need approx. 1 hpd tbspn of mix per tin of toms/ pasata. Add more or less to suit yr own taste.

Then put that mix in a bowl, add some water or olive oil to fluidise it and nuke for a min or so, add it to the tomatoes/ pasata.

Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 03, 2017, 12:29 PM »

FOr a pizza stone (having bust a few), I use a granite chopping board from B&M's, cost about ?4.99, and about half an inch thick. Just remember to take the rubber pads off the bottom. Works a treat and after 2 years, I still haven't managed to break one. Takes a good 45 minutes to heat through, but cooks the base brilliantly and keeps the heat in the oven up. Cooks pizza's really fast, a basic one is done in a about 5 mins.

For the sauce I use this one, dead easy to do, also use it for making spag bol and anything else that's tomato based and italian, it just works lol.

https://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136 - Novemeber No 2

or this one

https://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501

Talk About Anything Other Than Curry / Re: Pizza dough

« on: March 01, 2017, 03:51 PM »

If you haven't already discovered this, pizza dough will keep quite a long time in the fridge. Use a plastic round container approx. 2 times the size of the dough ball, put a bit of olive oil in the container, put the dough ball in, roll it around in the container to cover the surface, and it'll keep easily for a week.

And although it sounds daft about the round container, you'll struggle to make a round pizza out of a dough ball that comes out of the container square shape - obvious now lol.

The dough works best when its about 2-3 days old,

The above recipe is broadly inline with the one I use, there's loads out there. Only I use 50/50 'OO' flour and strong flour. It does make a difference to the texture, don't use purely OO, the average house oven just wont get hot enough to make the best use of OO flour.

Any left over dough after a week or so, you can make into pizza swirls, garlic dough balls, bread sticks, bread buns, bread loaf. They all work great.

Steve

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