What's for dinner, Josephine?

[Gav Iscon]

Everything else is good to go but the tin!

The last few I've done, I've just done in foil on the BBQ and unwrapped halfway to add a bit colour. Last one was a course texture as missus prefers it like that(I think its like meatloaf  ). I like mine blitzed in the processor to give it that friday night kebab texture when cooked.

[Gav Iscon]

Spot on mate, I

[Gav Iscon]

First attempt at pizza this year. I was a little timid so overtopped but still tasty

Still looks good Romain.  Pizzas on my 'lockdown' list as I've not really cooked any at home for a couple of years. Simples my favourite, sauce, cheese, fresh basil.

I really want to do some Lahmacun (turkish Pizza) as well as its really nice. I used lime juice and coriander on mine the last time and it was lovely. Rick Stein has a video on them although theres plenty recipes on the internet.

https://www.youtube.com/watch?v=l93IOeo-rEM

[Naga]

Ah! True food porn such as has rarely graced this forum for so long! It's great to read again about food cooked from scratch.

The last few I've done, I've just done in foil on the BBQ and unwrapped halfway to add a bit colour.

I watched a video of a similar, oven-based technique today, Gav, and decided that was the way to go. Sadly, my lamb mince has been posted missing from the freezer! I'll get some more this week and put up some photos (for good or ill) when it's done.

[madpower]

This is the only pizza dough i use https://youtu.be/kRJNedh2IFk its got a lovely taste to it,i take no notice of the quantities,if i am making a pizza for 1 or 10 i simply blend enough yogurt into self raising flour to make a ball of dough,it works every time

[romain]

This is the only pizza dough i use https://youtu.be/kRJNedh2IFk its got a lovely taste to it,i take no notice of the quantities,if i am making a pizza for 1 or 10 i simply blend enough yogurt into self raising flour to make a ball of dough,it works every time

I've never seen that before. Interesting. Super handy he gave instructions on self-rising flour as well. That comes up a lot in naan discussions and nobody sells it here...

Is the guy in the video right do folks know? 1 cup of flour, 1 1/2 tsp baking powder and 1/4 tsp of salt? Does anyone have this type of recipe in bakers weights?

For Neo style pizza like I posted above I use salt, flour, water and yeast and a 2 day (cool) room temperature ferment.

[livo]

1 cup flour = 120 g
1.5  tsp baking powder = 6 g.
This is 5% which is at the upper limit of 3 - 5 % used in most self-raising.  Not all countries have salt added.

Yogurt (acid) reacts with baking powder (base) for fizz.  Double acting baking powder give second rise in heat of oven.

I'm not sure about Bakers percentages with this 2 ingredient dough. Theoretically it is around 160% hydrated which would be a very wet dough but it doesn't look to be too wet at all.  Yogurt is around 80% water. 1 cup is 245 g so about 200 ml water. 1 cup of flour is only 120 g which is your 100% reference.  Typically a pizza dough is only around 60% - 65% hydrated so I have no idea how 160+% isn't too wet to work with.

After having tried wet dough handling (aarrrggghhh!!!) you really have to appreciate the skill of people like this.
https://www.youtube.com/watch?v=OjXWVSbWBV4

[Bob-A-Job]

Yesterday it was Karai Chicken Lahori with heated wraps in place of Naan or chapati... and it might well be supper tonight as well.

[Madrasandy]

Yesterday it was Karai Chicken Lahori with heated wraps in place of Naan or chapati... and it might well be supper tonight as well.

Brilliant, looks perfect that BAJ 

[mickyp]

My wife suggested having it in wraps and she preferred it to chicken tikka.