Thanks Mr Fab
Pizza Night
- Thread starter MTR
- Start date
Thanks Mr Fab
No worries guys!
Authentic Italian Pizzas are slightly different from the Pizza's we get from here. From memory the dough is different
If you get the chance, head over there and try it for yourself.
Being a bricklayer originally, it was the first thing I built in my place. Fully insulated with kiln insulation so cool to touch. Loving it.
Best pizza to date, bear with me, is a bit of a strange one.
Normal dough, pesto as base sauce, super thing cut pear, blue cheese and then crushed macadamia nuts.
Also do a satay chicken. Get a bottle of satay sauce for base, cooked chook shredded over, some mushrooms and mozzarella.
Best pizza to date, bear with me, is a bit of a strange one.
Normal dough, pesto as base sauce, super thing cut pear, blue cheese and then crushed macadamia nuts.
Also do a satay chicken. Get a bottle of satay sauce for base, cooked chook shredded over, some mushrooms and mozzarella.
Hi
If you are in Victoria you can also try a place called "DOC" in Main Street Mornington. They are probably going to be as an authentic Italian pizza as possible with most of the ingredients imported from Italy and an Italian running the place.
Or you can contact Bart from www.creativeingredients.com.au and ask them for any specific Italian ingredients for your pizza. This company specialises in importing ingredients from many countries around the world but their specialty is Italian as the company is run by an Italian family.
You guessed it I take my pizza's very seriously and can't find any top notch ones in my neighbourhood so I am going to shift!
Regards,
alicudi
Big pizza fan here:
To keep the starving hoards at bay I suggest you cook up a few bases without or without sauce but no cheese and let them cool then top with
- rocket, feta and olive oil
- rocket, pear and balsamic
- smoked salmon, capers and cream cheese spread on the base
Hot pizzas I like are more Italian style with max 3 toppings
- prosciutto and mushroom
- char grilled eggplant and zuchini (do these in the bbq earlier)
- pumpkin, baby spinach and feta
- blue cheese and
- fresh tomato and mozzarella
- ham, mushrooms and black olives
- anchovies, black olives and ham
- anchovies and fresh tomato
- salami
- chicken, avocado, camembert and cranberry sauce dollops
To keep the starving hoards at bay I suggest you cook up a few bases without or without sauce but no cheese and let them cool then top with
- rocket, feta and olive oil
- rocket, pear and balsamic
- smoked salmon, capers and cream cheese spread on the base
Hot pizzas I like are more Italian style with max 3 toppings
- prosciutto and mushroom
- char grilled eggplant and zuchini (do these in the bbq earlier)
- pumpkin, baby spinach and feta
- blue cheese and
- fresh tomato and mozzarella
- ham, mushrooms and black olives
- anchovies, black olives and ham
- anchovies and fresh tomato
- salami
- chicken, avocado, camembert and cranberry sauce dollops
Yrs would love to
Have heard that brfore too
None of this thick base, 200 toppings stuff like in oz
Apparently thin base, just a few quality toppings simple, in a wood fired oven
Apparently the same deal with pasta too especially carbonara
Defintieky on my bucket list
Yep! Yep! I prefer bacon to ham, though.
Ausp
DH a foodie, he cooks chicken tandoori from scratch, its damn amazing in the pizza oven, breads, roast veg in balsamic e la Jamie Oliver style is to die for. In fact we rarely use it for pizzas, as I mentioned lots of work as guests are too needy,...... feed me...... feed me......
Also, what we find if you want great pizzas its quite expensive cos you don't want cheap rubbish, want quality cheeses and nice Italian sausages etc. not complaining, when it comes to food happy to spend the money.
MTR
DH a foodie, he cooks chicken tandoori from scratch, its damn amazing in the pizza oven, breads, roast veg in balsamic e la Jamie Oliver style is to die for. In fact we rarely use it for pizzas, as I mentioned lots of work as guests are too needy,...... feed me...... feed me......
Also, what we find if you want great pizzas its quite expensive cos you don't want cheap rubbish, want quality cheeses and nice Italian sausages etc. not complaining, when it comes to food happy to spend the money.
MTR
I, along with 10 other people wanted to purchase a home in Bassendean a year ago that had full on outside oven for cooking whole animals. Looked interesting! But had really good granny flat potential. It had some interesting parent/son caveats on it also.
Sim
Administrator
I make my own pizzas - did 3 on Saturday night.
I make my own dough based on a Laucke Crusty White bread mix, with added olive oil, salt, sugar and yeast.
In the past I've used the 600g bread mix to make two 12-14" pizzas bases, which ended up with quite a thick base - I quite like it because it ends up as a very crusty base with soft dough in the middle - however, you do end up tending to eat more "bread" than anything else.
So this time I stretched the base to make a third pizza - rolled them a lot more thinly. Worked well.
I make my own sauce for the base using a mix of tomato paste, garlic and fresh herbs.
On Saturday I started with a simple shredded ham and pineapple for the kids, followed by my favourite, which is salami, cabanossi, capsicum, mushroom and pineapple.
For the third pizza I tried something new - I made a bbq sauce base (bbq sauce plus garlic), lightly pan-fried some chicken breast and some onion and then added some bacon on top to make a bbq chicken and bacon pizza ... I think I may have found a new favourite!
I have a pizza stone I use in my BBQ (cooked with the hood down) - so much better flavour than what I used to get out of the oven.
My next goal is to try and find some type of larger stone arrangement that I can put on the BBQ so I can cook more than one pizza at a time.
Then once I can cook more of them more quickly, I need to start experimenting more with different toppings - feed a larger group so I can try different things or even different variations of the same pizza to discover which options work better - a bit of A/B testing if you like.
I make my own dough based on a Laucke Crusty White bread mix, with added olive oil, salt, sugar and yeast.
In the past I've used the 600g bread mix to make two 12-14" pizzas bases, which ended up with quite a thick base - I quite like it because it ends up as a very crusty base with soft dough in the middle - however, you do end up tending to eat more "bread" than anything else.
So this time I stretched the base to make a third pizza - rolled them a lot more thinly. Worked well.
I make my own sauce for the base using a mix of tomato paste, garlic and fresh herbs.
On Saturday I started with a simple shredded ham and pineapple for the kids, followed by my favourite, which is salami, cabanossi, capsicum, mushroom and pineapple.
For the third pizza I tried something new - I made a bbq sauce base (bbq sauce plus garlic), lightly pan-fried some chicken breast and some onion and then added some bacon on top to make a bbq chicken and bacon pizza ... I think I may have found a new favourite!
I have a pizza stone I use in my BBQ (cooked with the hood down) - so much better flavour than what I used to get out of the oven.
My next goal is to try and find some type of larger stone arrangement that I can put on the BBQ so I can cook more than one pizza at a time.
Then once I can cook more of them more quickly, I need to start experimenting more with different toppings - feed a larger group so I can try different things or even different variations of the same pizza to discover which options work better - a bit of A/B testing if you like.
Dessert grapes can be good too ;-)
Hmm, desert wine, that would go well, I wouldn't mind trying to make that!
