Quote from: 976bar on June 04, 2012, 10:49 AM
Thanks for sharing that Mick, but I feel all this should be moved to another thread

You are very welcome mate.

I have felt a little inadequate on this forum, and feel that i have only "taken" so far. There is absolutely nothing that I can teach people on here about cooking curry.....I am only here to learn.

However, if I can share other things that I have learned food, or otherwise, i am only too happy to give something back.

And yes, i think a pizza thread would be good.

I can't believe it's took me so long to get around to trying this recipe......BUT, i finally tried it last night and yes................just like CA's other recipes, it is excellent.

I can't handle a normal vindaloo strength, and I have to admit that my mate (vindaloo fan) complained it wasn't hot enough, but he said the flavour was 100% bang on. I realised that, due to being distracted, i only put in one tsp of Kashmiri chilli instead of 2. This was perfect for me, and i really enjoyed it without suffering heat stress.

Thanks again CA!!

Feckin show off!  ;D

Top button is opened, belt is a notch looser already. 

Apparently 976, if you can get "Tipo 00" flour there is none better. It's not easy to find here in Perth. I have found it and used it, and it was OK....not brilliant though. I just use good quality Bakers flour. (I think it's called STRONG flour in UK)

NJ. I don't have any set measures, i just mix it up as I go. As a rough guide, if I'm cooking pizza for just the family (5 of us) I will use about 4 cups of flour (don't forget to sift it). This will make about 8-10 pizzas. it depends how thick you want the dough. I like it very thin. It just seems to cook better. If you're doubling up, there is no need to up the yeast content, as yeast didvides and makes more yeast as it feeds on the sugars in the mix.

Once the dough has risen, it's ready to go. Some people will re-knead it and let it rise again. I've tried it, and can honestly say that I didn't notice a difference.

You can always split the dough into individual pieces after it has risen, and sit them in a baking tray or something big enough to let them re-rise (covered), and then make up the pizza base. This does make a difference, and the dough is easier to work. Some guys swear by this way of doing things, and literally manhandle the dough into shape by throwing it in the air and spinning it into shape. They say by using a rolling pin, it ruins it.

I have noticed a difference doing it this way, but it is minimal. I don't normally have the time to faff about too much like that when everything else needs preparing.

I can feel a pizza oven firing coming on soon with all this talk of the second bestest food around ;D

Check out  www.fornobravo.com  for ideas. They have loads of recipes, and they even have downloadable plans for building a pizza oven.

By the way, I also normally make one "thick" pizza at the end, with whatever dough is left. i don't put any sauce on and just put 1/3 mozzarella, 1/3 cherry tomatoes, and as much fresh basil as you like on the other 1/3. (keep them all seperate. Drizzle with plenty of EVOO and bang it in the wood fired oven. Two minutes later you will have the tastiest simplest pizza you'll ever taste.

Can't believe how easy they were mate.

I followed your advice and added heaped tsps of cumin/coriander seeds. I just ground them up in the mortar and pestle.

I also followed Chewy's advice and added some G/G mix and a bit of mixed powder.

I was blown away by how tasty they were....so was everyone else.

Hi 976

By "base" i presume you mean dough?

My pizza dough is:

- Bakers flour
- Fine Semolina  (about 1/8 of the volume of flour)
- 1-2 tsp of instant yeast
- 1-2 tsp of sugar or honey ( I like honey)
- about half a cup of milk
- enough water to mix to the right consistency
- a glug of EVOO (extra virgin olive oil)
- Salt (table salt is fine for this stage)

Mix and knead the dough until it's not sticky anymore. Place in a bowl and coat with more EVOO. Allow a few hours to rise in a bowl covered with a clean damp tea towel.


Pizza sauce.

I use:

- Passata (a good quality one)
- Fry up a few crushed garlic cloves in EVOO and pour into the passata. Add freshly ground sea salt and pepper, fresh chopped basil, dried oregano, and I like to add  splodge of sweet chilli sauce.

Garlic bread (best you'll ever taste.)

Fry crushed garlic in half EVOO, half butter until golden with a good portion of ground sea salt. Allow to cool

Roll out a portion of dough and lash on the garlic mix.

Cook (ideally in wood fired pizza oven)

You can add some mozzarella too if this is your thing. Fresh basil and dried oregano are good too, but I prefer just the garlic mix.

I normally cook this up if we have friends round for pizza, but I have learned to serve it up AFTER the pizzas, otherwise nobody wants pizza, just MORE garlic bread ;D

Copious amounts of Peroni only improve things.

Excellent recipe Skronk. We had a few mates round yesterday and I made a batch of these. I added a bit of finely chopped red and green pepper, just coz I had some left over. 10/10 was the general opinion. Nice dipping sauce too. I added a bit of yogurt to it as you and Gazman suggested.

I'm thinking pakoras are more a Glaswegian thing. My mate is Glaswegian and always "goes on" about them, wheresas I would normally "go on" about onion bhajis.

I think i prefer the pakoras. Never had them before, but I'll deffo be having them again.

Thanks for posting

They DO look good.

I'll be trying these for sure. Thanks for posting Skronk.

I tried this recipe last night with some Adana kebabs. I have never reall ybeen a fan on "non yeast" typ breads, and once again, they turned out disappointing. Skronk, yours looks fantastic next to mine mate.

I cooked the base on  stinking hot tawa, then turned over onto the open grill of the BBQ, but they didn't puff up, and indeed, became a bit brittle, so I cooked the rest on just the tawa. they didn't puff up, but they were soft and supple.

BUT....and it's a big but.... they tasted superb. All the family agreed it's a very nice bread...maybe it's the kalonji, which I've never used before.

I'll look froward to trying these out on a tandoor.

Thanks for another top recipe CA!