Recipes, home grown goodness, BBQing and food stuff
-
@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
I guess this a question more for the NZ based Kamado owners. What brand/supplier of lump charcoal do you prefer?
Commodities Ci5. All day. Accept no substitutes
Premium Hardwood Lump (Ci-5) Charcoal 10kg - 100% NATURAL
Sustainably sourced, this premium hardwood lump charcoal is perfect for use in restaurants throughout New Zealand. With a low ash content and great heat retention, it's easy to clean up after cooking!
What city are you based in? If you are in Auckland or Hamilton they sell lots of it at Gilmours
-
-
-
@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
Auckland
Thanks, I’ll probably try them next. I've been using Country Woods recently and the quality has been good. Just curious what other TSFers preference is for the best balance between quality and price
Definitely get it from Gilmours, or maybe BBQs and More in Lunn Ave
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Was it chewy?
If so, could I please get the EXACT recipe? Tried for yonks in my ooni to get a chewy crust and nothing but failures!
-
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
Cheers ... What sort of yeast do you know? Farina is a flour brand, right?
I think this may be the key thing.
-
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
Cheers ... What sort of yeast do you know? Farina is a flour brand, right?
I think this may be the key thing.
Not a brand. Farina really just means ground grain ie flour
The is some Australian stuff that uses the term loosely but what you are after is Italian 00 Farina with is ground from a hard (usually winter) wheat.
This makes the best traditional pizza dough.
Slow fermentation with either a yeast product or natural starter. Either works. Let time do the development rather than kneading. Like sourdough, you only need to doa few stretch and folds to line up the gluten strands. -
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
-
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
Cheers ... What sort of yeast do you know? Farina is a flour brand, right?
I think this may be the key thing.
Sorry - Farina I meant was the Ponsonby Restaurant. Top pizza makers - have the Neapolitan approved process.
Yeast- so farjust regular old activated yeast. As @Crucial says, time for the dough to develop gluten is key.
@voodoo it's a rabbit hole dude ... These pizzas were good, but I'm still working on excellent. So simple a dish, ingredients and technique so critical
-
Important to know that you are chasing an impossible dream on a domestic setup as well. There’s a reason why that “perfect” is hard to obtain and there is a certification system.
Correct oven at correct temperature.
Correct dough and ingredients
Correct sauce and ingredients
Correct cheese.The last three you can get close to at home but the oven is another matter.
-
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Was it chewy?
polling the troops, the consensus was yes, chewy.
@Crucial exactly - it is like coffee; you can make really good coffee, but making superb coffee is damn hard. Uuni gets you pretty close; 60 second pizzas with wood pellets.
-
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
Would you feel happier if he topped it with a shit ton of proscuitto?
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
Would you feel happier if he topped it with a shit ton of proscuitto?
I know I would
-
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
Would you feel happier if he topped it with a shit ton of proscuitto?
I know I would
that's not a margherita pizza then! That shit is apex pizza; it's like using oat milk and vanilla shots in your espresso to put meat and shit on a margherita.
that said, we do a range - but nothing is as good as a well made classic
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Would you feel happier if he topped it with a shit ton of proscuitto?
Hell yes.
Mozzarella di bufala e prosciutto crudo is always my go-to pizza in Italy. I did have a Margherita in Naples, because, well, you have to.
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
Would you feel happier if he topped it with a shit ton of proscuitto?
Yes sir
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
so.... slow fridge ferment + pizza flour = pizza porn
Next up, repeat, plus sourdough pizza.
Bro
You know I love you right? You cook meat wrapped in meat on some man’s bbq thing, and that’s cool as fuck
But I’m disappointed
Cos this seems to be a meat-less concoction of dough with tomato paste and tasteless melted cheese
I’m confused, disappointed, and I’m not sure where this leaves us
Im going to need some time to process this
Would you feel happier if he topped it with a shit ton of proscuitto?
I know I would
that's not a margherita pizza then! That shit is apex pizza; it's like using oat milk and vanilla shots in your espresso to put meat and shit on a margherita.
that said, we do a range - but nothing is as good as a well made classic
That’s some bullshit right there!
Tell me honestly, when you go out with friends or family for pizza, do you ever order a Margherita for yourself?
Margherita pizza is for kids
-
@voodoo kids, Italians and pizza afficionados.
We couldn't be more divided here. One of my all time great eating experiences was a margherita pizza in Naples. Insanely good. It's possible you haven't had a good one though... Otherwise we can just go straight to a fight
About Farina
