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PostPosted: Jun 25th, '14, 17:19 
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Pineapple.... ???????


Ahhhhhhhhhhhhhhhhhhhhh...... :lol:

Smoked trout on pizza is magnificent..

I worked at a pizza bar in my younger years and favourite pizza using ingredients they had, was making a super thin base, put on tomato sauce, a little bacon, mushroom, anchovies, garlic and herbs.. Cook the pizza, then sprinkle a little cheese on top as soon as it comes out of the oven... Very crispy base that way... :)

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PostPosted: Jun 26th, '14, 16:18 
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Arugula and Prosciutto

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PostPosted: Jun 26th, '14, 16:57 
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Artichoke hearts, garlic, basil and pancetta


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PostPosted: Oct 6th, '14, 19:08 
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You had me at 'cheese' :mrgreen:

Whyyy did I click this. I'm sooo hungry right now :shock:

Didn't see any mushroom variety 'za though! I love the funghi! I do like fish on a pizza too *dough*.

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PostPosted: Oct 6th, '14, 19:39 
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Colum Black-Byron wrote:
**sigh* chef mode enabled*

Pizza is something that shouldn't be over complicated. It's always sad when you look at a pizza and somebody is trying to put a thousand different ingredients onto it, and it's overflowing with everything.

Keep it plain, and keep it simple. And use the best quality ingredients you can get, or can grow (which is good for us).

But a margherita pizza:

Make the sauce yourself. Those pizza sauces at the supermarket are just full of those horrible dried herbs, and they never get the seasoning right, and the tomatoes are the highest croppers, not the best tomatoes.

Boil and reduce home grown beefsteak tomatoes, and cook them with plenty of basil, and discard the basil whole. Then blend it and strain it, and boil it down some more until it's tasty and full of flavour. And get the seasoning right, sugar, salt and pepper. One taste should make you start salivating, if you're not, learn to season better.

Next, prepare your pizza dough. It's not hard, but watch a few youtube videos to get the consistency right. Next is just my personal preference. Work the dough as little as possible after it's risen, it makes it crispier, and I prefer it that way. And if you've got an oven you can control, and can have a heated bottom (Deep base frying pan preheated to be really hot, or just a good pizza oven), or keep it thicker if you can't get good quick heat.

Cheese. Make your own. Mozzarella cheese is stupidly easy to make. Try it, and you won't regret it. If you can't do that, get some bocconcini.

Then tomatoes. Homegrown, get a mixture of cherries, beefsteak, low acidity, high acidity. Keep it mixed and it'll be awesome.

And basil. Whole leaves, just drop it on.

Then cook it hard and fast.

**sigh* chef mode over*


I'm with Colum, can't go past a good margherita.

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PostPosted: Oct 7th, '14, 00:08 
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Now I'm gonna have to have a go at making mozzarella, I will win some serious brownie points if I can pull that off I think!


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PostPosted: Oct 7th, '14, 04:14 
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Colum Black-Byron wrote:
Mozzarella cheese is stupidly easy to make.

Milking the Buffalo though is not so easy.

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PostPosted: Oct 7th, '14, 13:30 
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Ok I've spent all day looking at cheese making sites now... Don't tell the boss.
But I am finding it almost impossible to source rennet in either liquid or tablet form in Perth. Do any sand gropers on here make cheese and know where to get some in WA?
I think I'm going to try with Junket tablets from Coles when I get home, and will perhaps order some rennet online for future endeavors.
I'll be trying with Bannister Downs milk as it's pasteurized differently to the big boys and should give me a better result I hope. Also my little brother used to drive one of their milk trucks back in their early days, so they've got a special place in my heart/belly. Yum!



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PostPosted: Oct 7th, '14, 14:35 
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katmac wrote:
Ok I've spent all day looking at cheese making sites now... Don't tell the boss.
But I am finding it almost impossible to source rennet in either liquid or tablet form in Perth. Do any sand gropers on here make cheese and know where to get some in WA?
I think I'm going to try with Junket tablets from Coles when I get home, and will perhaps order some rennet online for future endeavors.
I'll be trying with Bannister Downs milk as it's pasteurized differently to the big boys and should give me a better result I hope. Also my little brother used to drive one of their milk trucks back in their early days, so they've got a special place in my heart/belly. Yum!



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You can usually get rennet online, I can't give you the links I've got as my links are on the other compluter.

Don't forget to make ricotta with the left over whey, it's super easy and tasty!

Aaaand...you can make super yum 'fried pizzas' (thats what we always called them) with it. Normal pizza dough base (home made), add a bit of salt and pepper to the ricotta, add in some mozarella, put some on one side of the dough, fold over and seal...deep fry and it'll puff up, the cheese will melt and you will drool!

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PostPosted: Oct 7th, '14, 16:31 
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Uh oh Azira, now I'm in trouble...
Yep will definitely do ricotta with they whey, I'm going to a girlfriend's house tonight to give it a go!


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PostPosted: Oct 7th, '14, 22:26 
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Ok, not a bad result for the first go I think! Ricotta should be ready in the morning too :-)ImageImageImageImageImageImage


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PostPosted: Oct 7th, '14, 23:46 
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Olives, cheese. Done.

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PostPosted: Oct 8th, '14, 05:56 
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Forget the tomato sauce, use basil pesto instead and go for the thin style crust like EB mentioned. We call that thin crust a New York style crust here. Then cheese, Mozzarella and Romano :thumbright: . Sometimes I'll add Italian sausage and black olive.


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PostPosted: Oct 8th, '14, 07:46 
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We call it a thin 'n' crispy, because we're original like that it seems haha. I will try out as many variations as I can until the extra cultures arrive and I can start trying different cheeses. I want to perfect the mozzarella first though!


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PostPosted: Oct 8th, '14, 07:49 
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Colum and Azira, do you guys have any tips for me on round 2? I know this lot was a bit overworked, so I'll try and hurry things up next time. Anything else?
Oh, and Stuart, how did you end up going with the pizza oven at the school?


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