Cooking

[westozziebomber]

We’re ON today.

[Kj_11]

[westozziebomber]

Time to wrap it up

[westozziebomber]

Pickled red onion. Been ages since i have made this, forgot how good it is

[CyberBomber]

[em2009]

I made a nice prawn linguine tonight. Made up the recipe as I went along. Pretty simple. Great flavours.

[Shelton10]

Well having tantalised us, how about revealing that recipe. It looks as though it might go well chez Shelton. I can see linguine, prawns, basil, tomato (sun-dried?) and olive oil. Anything more?

[hambo]

I’ve found pizzas to be expensive and disappointing near me and the ridiculous charges for using their platform (I paid 3 bucks to pick up a pizza recently) and for slow delivery resulting in soggy luke warm pizza.

So I’ve been making my own and just bought an electric pizza oven. What a game changer; last night had 2 of the best pizzas I’ve ever had.

[OBITV]

You look nothing like I imagined.

[hambo]

That’s Mrs hambo, she was on fire duties

[Heffsgirl]

I’ve got a woodfired oven. MrHeff makes the pizza dough 3 days out.

[Shelton10]

I buy Pinsabella “pinsa” bases and put on my own toppings. Into the normal oven at 220 for 12 minutes. Perfection.

[em2009]

Yeah. Unless I get the old school pizzas, for the fancy ones I’ll either eat them out or make at home.

[Robin_Close]

First attempt at beer battered flat head. It was superb.

[hambo]

Prawn and mussels tonight with a bit of Persian feta and pesto

[em2009]

That looks sensational!!

[bltn]

Far out, that looks so good.

Better than the Costco Pizza I had earlier today.

[Soulnet]

What base are you using?

[hambo]

I use Gerry’s pittes. Ready made and really good value, they are thin and crisp up just right. I haven’t seen them for years but the local supermarket had too many and marked them down to 2 bucks for a pack of 5. I’ve got 15 left in the freezer

[CyberBomber]

Got this gas-fired one a couple of months ago, is excellent. 2-3 minutes cook time, could pass for wood-fired.

I’ve been making bases for years but cooking in a conventional electric oven which is obviously slow and far inferior. Anyway, the base is simple:

400g 00 flour. Plain flour works ok too, and I’ve started experimenting with 40-50% semolina which is also good.

5g dried yeast dissolved in 250ml lukewarm water and a pinch of sugar.

2 tbs olive oil.

Mix all with wooden spoon, knead for 5 minutes or until smooth and springy. Lightly oil the outside, cover and let rise to at least double size (time depends on room temp, but ~2 hours at 20c. I believe it can be overnight in fridge but I haven’t tried that.)

Makes 3 medium size bases.