I bought a set of Henckels Twin Cuisine knives after being recommended them on here. I love them. They are quite heavy which I like and are still very sharp. I've tried Global, they seemed ok, just too light for me though & I don't think they suit my reasonably large hands.

I actually have a Sabatier chef's knife which I tried again very recently. I was very surprised how good it still is.

Quote from: JerryM on January 24, 2009, 02:26 PM
i use the allison type of yeast only for bread. i use "fast action" dried yeast for pizza dough. the short cooking time for pizza does not seem to suit the normal yeast ie allison type - u still get a sort of yeasty taste in the cooked pizza base. i buy the fast action from ASDA but I've also used tesco no probs. i've also used fresh yeast (ask at the bread counter in ASDA) and that works pretty good too.

Cheers Jerry. I've swapped to the fast action yeast now...its great. The Alinson stuff in the yellow tin made the dough smell 'yeasty'. I do your recipe to the 'T' as its perfect!

Mark

I forgot to add, I use a pizza stone. I love mine and would not be without one now. I was worried that it wasn't one of the super-thick ones that people recommend, but it does it's job well. It was only ?14 from Amazon and at that price, I thought I wouldn't miss it if it was crap or got broke. I always leave mine in the oven as well.

Gotta say, this is EASILY by far, the best base yet for me  ;D

Very, very soft when kneading. Really good. It's also very good from frozen as well so I am able to make quite a bit and freeze it. I must admit, I whack all my ingredients in the bread machine to do all the kneading for me.

I stick my bread machine on N^o. 12 - Pizza base, and let it do it's magic for 1 hour 50 min. I do like my dough prepared well in advance so it's no good my girlfriend phoning me up at 3pm, expecting penne arrabiata at 6! I like to make it the night before or very early in the morning at the latest. It really is an extremely soft dough in your hands.

Can I just ask what yeast do people use? At the minute, I've got the Allinson yeast in the small yellow tin. I've also used Asda's own in the brown box (sachets).

Quote from: JerryM on December 10, 2008, 07:08 AM

Quote from: vindaloo (Leic) on December 08, 2008, 07:27 PM
I usually make garlic bread though.

do u put garlic into the dough or do u use a fresh loaf and add butter/garlic mix.

I make my own base from scratch, and I have my home made (James Martin) garlic butter in the freezer. I cut off slices of the garlic butter and put them straight onto the base. Works really well. The garlic butter is really ace.

Nice one Jerry. I've found it quite difficult to find a dough recipe that I like. I'll be giving this a go. I usually make garlic bread though. Looking forward to it..I'll let you know how Iget on. 

I went into Fenwicks (Leicester) yesterday, and they now sell these exact dishes. They've got 2 or 3 sizes, I'm pretty certain that the largest size were ?10 each.

I bought these from Falcon in Leicester. They are quite heavy really. Falcon is where the old Comet or Currys is, Nr Sainsbury's on Belgrave Rd.

Hi Pat,

Yes it is on Syton St west!  You are right with it being near melton Road.

enjoy!! ;D

Hi xpatx,

if you are from Leicester, you should know where I am talking about (i'll get the street names for you tomorrow though!)

The main place I go is a place called Falcon. It's a huge warehouse, sells every spice you couls possibly need. Also sells pans, karhai's, tavas etc. I love it there!!My favorite shop!! It's at the back of Sainsbury's by the Melton Road flyover. Dead opposite St. Matthews.

The other place I used to go to is in Highfields, just off East Park Road. It's a corner shop, quite large, but not a lot in it!!! I actually went there last week to see if they had any more of the handmade karhai's ( which they didn't).

I'll take a drive tomorrow and get the street names for you.