Santa is bringing me one of these because I've been a good boy all year (apart from dropping the occasional "shit" and sending George's moral outrage meter into red zone):

http://www.banggood.com/Baking-Silica-Gel-Bags-Rub-flour-Squeeze-Juice-Puree-Magic-Bag-p-79534.html

Skip the chinglish product description and skip straight to the sequence of photos which tell the story. It's a silicone bag intended for mess-free mixing and kneading of dough, pastry, etc.  Anyone used one? I'm hoping it will be good for naan bread making. 

Just pop the bag inside a clean bowl on top of digital scales, add your flour accurately down to the gram, then milk, water, baking powder and Kalonji seeds, then clip the neck of the bag and give it a squish around to mix and knead.  Leave it in a warm place to rise, then turn it out and invert the bag which will go in the dishwasher et voila, naan dough no mess no fuss! The bowl which sat on top of your digital scales can go straight back into cupboard because it stayed clean. No mixing bowl was made dirty, no utensils, no stand mixer to clean out.... Just the silicone bag which cleans up easy.

Well anyway that's the theory. I will let you know how it works out.

I've noticed the capacity of my chef's spoon varies depending how thick the liquid I'm measuring with is. A thin liquid like water will fit about 2 tablespoons onto the wide flat chef's spoon but a thick creamy liquid seems to cling on more and sit higher at the edge of the spoon and 2.5 tablespoons can be contained. I think Andy is correct in saying it's better to stick with teaspoons and tablespoons which are standard and not such a flat shape, affected by the thickness of the liquid.

That naan looks out of this world. How do you get such a rise? Mine just bubble up with tiny pimples like a teenager's face...

I found this video, so I think this might be the type of pan you mean

http://youtu.be/qFaheHPu-i8

Interesting fast food places like this don't have time to allow the dough to rise in the pan before topping. Their dough must have mega amounts of yeast to get the rise in the oven, without proving in the pan first. Guess the oil is just enough to line the pan?

Thanks ELW this is all new to me, let's just see if I understood right. Are we talking about a frying pan?  Are you saying you put the oil in the pan, then roll the dough to fit the pan and put it in there with the oil and leave it alone till it rises to fill the pan? 

I think I got the rest ok, just a bit unsure about the whole pan / dough / oil thing.

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

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!

Just had a pizza made with  this sauce on top and omg it was so gooood! Next time I might reduce the soy sauce to 1.5 tbsp but other than that I'm happy with it.  I can put up my pizza dough recipe if anyone's interested, but I guess if anyone is already home cooking pizzas they will have their own favorite dough already.

Hi Matt I'm really interested in this. Can you tell me how much difference you notice in the results you get cooking the same recipe with different mix powder? Do you really notice the difference?

So it wasn't for pretending to be a girl then?

http://youtu.be/_Gbtm-93oqE