Recipes, home grown goodness, BBQing and food stuff
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@delicatessen said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat Agree on pineapple absolutely. And too many ingredients.
I know it's probably an unpopular opinion, but I also hate seafood on pizza
I’m in agreement here. A pizza HAS to have tomato sauce and it HAS to have mozzarella cheese. Seafood is not a good combo with that.
That's like saying a good song HAS to be in C and HAS to be in 4/4 time. If that's all you want out of your pizza that's fine, but you're missing out on some spectacular eating.
Not at all it is like saying a good song HAS to have notes nd HAs to be in time. You then add all sorts of other things to make it complete, but if you add the wrong things, you get a shit song.
I like many different pizzas but seafood is not one of then due to the incompatibility (IMO) with said tomato and cheese.
I don't quite follow your argument. Being in time and having notes is what makes it a song. Tomato and mozzarella are not what makes pizza pizza.
Have a scroll thru this. https://www.foodandwine.com/travel/europe/italy/pizzas-in-italy
There's a surprising (to me) amount of pizza that lacks one or both of your crucial ingredients. Would you not class them as pizza? Doth not your glands salivate?
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@delicatessen said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@delicatessen said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat Agree on pineapple absolutely. And too many ingredients.
I know it's probably an unpopular opinion, but I also hate seafood on pizza
I’m in agreement here. A pizza HAS to have tomato sauce and it HAS to have mozzarella cheese. Seafood is not a good combo with that.
That's like saying a good song HAS to be in C and HAS to be in 4/4 time. If that's all you want out of your pizza that's fine, but you're missing out on some spectacular eating.
Not at all it is like saying a good song HAS to have notes nd HAs to be in time. You then add all sorts of other things to make it complete, but if you add the wrong things, you get a shit song.
I like many different pizzas but seafood is not one of then due to the incompatibility (IMO) with said tomato and cheese.
I don't quite follow your argument. Being in time and having notes is what makes it a song.
Agreed. My point though was it doesn’t have to be in C and in 4/4. However a poor simile based on a poor simile
Tomato and mozzarella are not what makes pizza pizza.
I completely disagree. If these ingredients are not present it is just stuff on a pizza dough base.
Have a scroll thru this. https://www.foodandwine.com/travel/europe/italy/pizzas-in-italy
There's a surprising (to me) amount of pizza that lacks one or both of your crucial ingredients. Would you not class them as pizza? Doth not your glands salivate?
Interesting article but to answer your two questions:
Some I would not class as pizza no matter what the menu might say.
and
Yes I am salivating and would gladly eat most of those.
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My 2 cents on the seafood pizza discussion. You can keep your prawns, mussels, clams etc - but anchovies on a pizza are sublime.
I like the Pizza Diavola recipe @voodoo posted but would be tempted to swap out the olives (and I love olives) for an anchovy umami hit.
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Why is everyone talking about pizza as if it is one thing?
The type of pizza originally being discussed has very 'strict' rules around the ingredients, methods etc and that is to preserve what is a pretty damn perfect combination and finished product. Get it right and you won't be disappointed.
Of course there is diversity in then taking the concept of baking a dough with toppings and there can be equally amazing results. Difference is that when no rules apply then there is no consistency. Can be brilliant, can be average.
Pros and cons with both but there is no 'one pizza'
Eat/cook what you like. I do know though that when I tried a fully authenticated Associazione Vera Pizza Napoletana pizza it was a wow moment.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande my all-time fav pizza:
Authentic Pizza Diavola Recipe: Hot and Delicious - The Pizza Heaven
Pizza Diavola is a classic,,delicious Italian pizza that will spice up your pizza party! It's easy to make in a few simple steps.
Remove the olives and add anchovies and that's all you need on a pizza.
Yes, I can't stand olives, yuck!
Edit, just saw @dogmeat response and couldn't agree more.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Fair point - asshole.
Forget to strain the yoghurt?
a crumble then... what is the right noun?
Blob?
Edit: I tend to make my own and strain it quite a bit until it an be rolled into small balls.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@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.Ok, flour sorted. Any tips on yeast? I've been looking for fresh bread yeast, but it's looking impossible to come by.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@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.Ok, flour sorted. Any tips on yeast? I've been looking for fresh bread yeast, but it's looking impossible to come by.
bakers will often just give you some - try bakery at your local supermarket even.
Otherwise I just use dried yeast- they're pretty generic, something like this
bakels do one as well
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@nzzp Cheers. Yeah, I've useed the Allisons Easy Bake and a couple of others and although they both work, I feel the flavour is lacking. When you buy from a pizza truck, the crusty is really chewy with a yeasty flavour. Absolutely divine.
I've just put in an order for some Mulino Caputo 1924 for both 00 & the yeast.
I'll get some generic 00 as well as some generic yesast too to try and and do some taste tests.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
the crusty is really chewy with a yeasty flavour. Absolutely divine.
honestly, a slow ferment in the fridge gives you that flavour and the gluten development that gets that mouth feel chewiness. I think the yeast has less to do with it.
I'm not an expert, learning as I go - but smashed out some tasty pizza earlier this week with an overnight ferment. Finding a bit of trial and error with duration in/out of fridge and amount of yeast - but that'll come.
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Modern Bakers yeast has been developed to produce an even, quick, dependable process. That has been at a cost of flavour hence the movement to sourdough.
A natural yeast/Sourdough starter will be slower and need some practice/trial and error. I have had natural yeasts that I have had to slow down in the fridge and some that needed to sit at room temp for the same time. Sometimes a mixture. But as @nzzp says you are aiming for a long ferment.
I wouldn't go near that Easy Bake stuff unless I decided I wanted pizzas in a few hours time. You will get a bread base but not what you are after. There is also often 'improvers' in the 'yeast'.
If you don't want to go full sourdough and own a starter then I suggest that you use a small amount of yeast in a 50/50 mix of flour and water and let that ferment uncovered. Then add more flour to the same ratio as your dough recipe and leave a while longer. Use this 'starter' in your pizza dough with no added yeast (or a small amount if it doesn't look lively). If the same ration then it is easy to adjust.
It is kind of a cheats sourdough method and will have created some natural yeasts alongside the bakers stuff -
