Base doesn't really  need to be thin Mike & mix powder not required in the dish if the base is spiced accordingly ,which with the water content, is tricky to  judge for home cooks after boiling the onions. This is where home bir goes skew whiff for most I think
Agreed Akhini stock is a great way of favouring the base

Quote from: MushroomMike on November 19, 2014, 11:54 PM
I think bases are all a bit much of a muchness. It's how you cook them what gets the result your after.

Correct mike, & proper dilution and/or reduction is critical.. which is difficult to judge correctly from any recipe or video..or by taste on its own for that matter.
The guy who does it day in day out, for a living will be able to tell you if the base is restaurant/t/a standard though, by recipe / sight & taste

regards
ELW

I've never had a pan pizza from Domino's sverige, but Pizza Hut pan bases are thicker than that & use oil in the pan for the base.
The Domino's doughballs have could been proofed/allowed to rise, then refrigerated, or left in a proofer for days during a lull, before topping. They'll use production line methods for this for sure.

From the video, yes that's the pan you want. Black apparently absorbs more heat. For a P Hut clone though, only finger dock the centre, leaving a crust(also oiled when placed in the pre oiled pan  ) which will rise & brown.
Some say 500 degree oven, but I found a preheated 450 - 475 degree oven stopped the crust cooking too quickly

Regards
ELW

Quote from: Sverige on November 22, 2014, 06:48 PM
Hi ELW I didn't know his about Pizza Hut, do you know how long they fry their base for? I've never even thought of that. I do love pizza and have tried blind baking the dough to creat a deep pan style base, it works but the problem is uneven rise which then makes the toppings slide into each other.

Maybe frying the base would make it rise from the bottom, keeping the top more level? Not sure I have a pan big enough for my preferred mega size pizza base though

Hi Sverige,
Its just plenty oil in the pan. Whats your method for pan?
I do:
14 inch pan, 100ml of vegetable oil in the pan.
Roll your dough out over the pan. Little bit of oil round the crust
Let the dough rise up to the edge of the pan
Cover & stick in the fridge 4hrs - 24 which stops the rise

Let it come up to room temperature
Add topping - not too many extras

preheat oven & unglazed quarry tiles or pizza stone for 30 min bare minimum(1hr if poss)

Bake at 450 - 475 for about 13 - 15 mins, in the pan ...on top of the stone

Let the oven temp get back up before doing another one

Makes greasy slightly fried pizza hut pan pizza's....smashin

There's a good few ph methods/recipes on the web
Not done pizza for a while

Regards

ELW


Edit - re the toppings sliding...a few indentations in the dough (finger docking)prior to baking should sort that , maybe lift the dough slightly before baking

Quote from: Sverige on November 22, 2014, 11:21 AM
Thanks for the feedback haldi. Italian style traditional pizza is a lot simpler like Andy said, but this is a whole other thing. Fast food style and good for kebabpizza!

Definitely reads like an American style recipe sverige. Would probably go well on
Pan base with plenty of oil on the pan, to slightly fry it, like Pizza hut do

Regards
ELW

Great shawarma/shoarma's in Amsterdam. As with homemade tikka though, the meat really needs a charcoal flavour to make it special, regardless of the recipe. Imo

Regards
ELW

Quote from: adamski on November 20, 2014, 06:58 PM
Nothing odd about it. I work in central London in IT we outsource development to India and we have a lot of Indians onsite.

A lot of them buy their lunch from these places, place your order and a guy turns up with a tiffin lunch, two veg dishes, rice dish, breads and chutney all in micro containers.

He charges 5 pounds (also does non-veg for more).

Very good, I've tried it several times had some very good food, amazing really what you can do with vegetables and some spice.

The only problem is the long queues to use the microwaves in the canteen

The reason there are different dishes depending on region is to cater for the vastly differing cuisines in India and the communities in London.

Tiffin Boxes featured on a tv programme last year some time. The proprietor said much the same as your post. Loads of them in London now I'd imagine

ELW

Looks good littlechilie, but no tomato puree/paste in a madras? Watered down that's what normally causes the flaming. Graham Masala must be a regional thing 

Ground onion sp.
The type the burger joints use dehydrated then  rehydrated in water

Cheers sp, of note one of the better  bir in Glasgow uses some of the stock from the precook to get both properly cooked spice & flavour from the meat stock into the curry.

The sauces from curries of the same name taste & look completely different.mutton tending to be darker & more stew like.
Great to see more of these cooking  methods being posted. Keep them coming if you have more 

ELW