Discussion in 'suburban75' started by Kanda, Jan 13, 2011.
Pizzagna - Twisted
I think they meant the last instruction to be 'defibrillate', not 'destroy'.
I haven't done one of my pissaladierres for months, and maybe make a couple of pizzas as well. nom
I've just made a pizza with grilled courgettes, mozzarella, onion and some slightly sweaty roquefort left over from cheesemas. 20% brown flour in the base to make it crunchy
Did you get that yourself?
That's made me rofl
Haha that’s made my day, brilliant.
Expectation vs reality.
To be fair, sliced salami doesn't stick well to cold cheese and most premade pizzas tend to do that if you carry them on their side.
Someone at work has just said that all pizza tastes the same. I didn't even know where to begin with that statement.
Do you need help disposing of the body?
Gah. I'm coming to this thread to late, but now a desire to get good at making pizza at home seeing as I've got interested in making bread. Local shop was selling of mozzarella very very cheap tonight though, so pizza tomorrow is called for. I'm going to just keep reading about the best way to make dough and at some point try and read all 56 pages of this thread, but can anyone recommend their preferred way of making the sauce. Obviously google throws up a million and one suggestions!
Maybe a bit bold as the last I tried with a sough dough I ended up a dough I could hardly work with, but my breadmaking skills have improved since then, so going to do a cold ferment tonight to start the ball rolling.
When I was a kid, my Gran used to make her own pizzas with a delicious soft/crunchy textured/wholemeal style base of her own devising. I must scour her old magic book of recipes to find out what it was as it was much better than quite a proportion of the bought pizzas I've had over the years.
Went for pizza delivery tonight - Dominos, spicy, pleasant enough, easy to eat one-handed and keeps the codeine from wrangling my stomach.
This is how I do it
1 Can chopped tomatoes
1 Clove of garlic
2 Basil leaves
1tsp olive oil
1/4 tsp Balsamic
Pinch of chilli flakes
All in the blender until smooth then warm it up slowly and cook for around 30 minutes the put it aside until you need it.
Basil leaves are a good addition, but oregano is the pizza sauce herb.
Spoons do pizza now
Doesn't look too bad
Having given Chemistry a heavy duty pizza steel for christmas I thought I'd be knee deep in pizza by now but he's gone off into special flour and baking malt.
The fuck is that?
Morrisons has launched Yorkshire pudding pizza
It's a failed Chicago deep dish basically.
I like both Yorkshire Pudding and Pizza,but that sounds grim.
has anyone had a proper chicago deep pan pizza?
I don't even know if you can get them over here.
They sound awful.
I can feel my heart slowing down just looking at that.
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