Very nice vinotinto. One day I might be able to run to a special pizza oven, but for now it's the cooker in the kitchen for me.

Quote from: Garp on April 13, 2017, 05:06 PM
With two batches, what do you guys put the dough in to rise........a wheelie bin?

I struggled with one

Two big bowls!

Good to hear that Garp. I've taken to making two batches at a time recently, as the mixing and rising is the only "hassle" stage and the food bags with dough in take very little freezer space. Double batching means I only clean the mixer once for twelve pizzas, so it suits me.

Quote from: bhuna1 on March 27, 2017, 09:35 PM

Quote from: jadeoboe on February 18, 2017, 04:19 PM
the "other" curry forum

what is the other curry forum?

Www.bircurries.co.uk.

Hi Ryan, thanks for posting the recipe, it will certainly be interesting if your restaurant will offer you lessons in how they cook in bulk as I don't think we have any eye witness accounts of Canadian Indian restaurant cuisine. Even when a restaurant lets you behind the scenes in their kitchens I've found they often "dumb down" their recipes into something they think a customer could cook at home, so press them to show exactly how they do it, not just what they think you can do in your home kitchen.

The recipes on this forum are almost exclusively in the BIR style, which is quite different from some of the recipes you've kindly been sharing. I know the Australian Indian restaurants cook quite differently to BIR and so it may be you're onto the right track in trying to replicate Canadian Indian restaurants, but I doubt any of us know. It's good to see something a bit different anyway 

Hi Steve

I hope you like it. I can't claim it's anything special or authentic, just my approximation at a takeaway style sauce. Works for me though.

Cool looking pizzas there Garp. Glad you had a good result.

Good to hear you were happy with your results Mick and it's OK to add a little more flour because all flour is a little different and depending on the way it is stored and the humidity in the air, it might need more or less water adding.  Any variation from the measurements I provided should be fairly small though and don't worry if the dough seems very sticky after the first mix, this is normal.

I omitted to mention in the original instructions that when storing the bagged dough in the fridge overnight, allow space for the bags to expand.

If you want a pizza sauce which is in the style of dominos (not authentic Italian at all), you could try this one:
https://curry-recipes.co.uk/curry/index.php/topic,13447.msg114109.html#msg114109

Glad to hear you had a good result. Get yourself one of these perforated Teflon lined mats and you should be able to dispense with the frying pan stage. It lets the heat get under the pizza better than a pizza stone in my experience

https://www.amazon.co.uk/zizzi-Quickachips-Oven-Chips-Tray/dp/B00A49OTRW

The dough, if properly prepared, should be able to be stretched out on the Teflon mat without sticking to it.

Quote from: welder8uk 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.
<snip>

thanks for the tips on dough storage Steve. On occasions I've left mine for three or so days in the fridge and the flavour definately does improve. I just like the convenience of having dough balls ready to pull out of the freezer whichever day I decide to have pizza in the evening.  Often when I have a few leftovers in the fridge the perfect solution is to chop them up and pizza them, so it's a spur of the moment decision (as long as I decide four or five hrs before I want to eat!).  I make my pizza sauce in bulk too and portion out in baby food moulds so I can pull a few 25g frozen sticks of that out of the freezer when required too.