froginasock said about 1 year ago or at 12:44PM on Thursday, March 11 2010 in chat
Its awesome! Pizza dough neaded by a breadmaker, makes it too damn easy (althought I've been a little obesessed with trying to get massive crusts on my pizza when rolling it out recently...)
Anyway, topping suggestions anyone?
My pizza today has chicken, mayo, chilli, tomato, mushroom and spinach. Piled pretty damn high actually.
We made the dough ourselves a few weeks ago. It is fantastic, I was still making pizzas with it a week later. Easy and tasty!
Olives / capsicum / anchovies. Perfect.
Where's the cheese??
homemade pizzas are like home poured spirits - less is more.
Still making pizzas with it? We haven't had much luck storing dough, chucked some in the fridge once and the next day it looked like shit. How do you keep it?
pumpkin, spinach, fetta, pinenuts, spanish onion on an oil/garlic base.
by the way, mayo on pizza is the sickest thing i've heard since the last sick thing i heard.
Actually last night there was an experiment to put tinned spaghetti onto a pizza. I only had a small bit, but my girlfriend declared the experiment a great success.
I imagine filterfeed will think otherwise...
Does anyone use a pizza stone to make their homemade pizzas?
fuzzy's mum makes pretty rad pizza.
Though I'm pretty partial to my pizza bianco (olive oil and garlic base with thinly sliced potato, caramelised onion and fresh rosemary).
GET A JEEEEEEERB!
your girlfriend usually has fine taste in just about everything, froginasock. but then again, she does go out with you. as if you would eat spaghetti out of a can.
put your pizza on the barbecue. it's amazing.*
*this only works with homemade dough.
not meaning to brag, but I am pizza king ;) I do enjoy making pizza from scratch at home now and then.
couple of things that go awesome on a pizza, shaved leg ham, bocconcini, AND - at the time I happened to have some hard boiled eggs in my fridge I was saving for lunches. I peeled the shells off and used an egg slicer, and laid slices of egg across the top of the pizza. Went all golden brown on top in the oven. Fucking NOM! Was delicious.
Yep, I'm a big fan.
I have heard around the traps that squeezing the meat out of a few chorizo sausages on a pizza is a bit of a win, but I'm yet to give it a try.
Make your dough 24 hrs in advance, use a stone. use more then two kinds of cheese. Win at pizza.
two kinds? bah. just use provolone.
back in my sausage eating days, good sausage meat squeezed out of the casing to make little meatballs onthe pizza was a regular homemade pizza topping. it's totally excellent and should not just be restricted to chorizo.
No way, more cheese. dosen't have to be heaps, but bocconcini plus parmesan plus any other cheese makes better pizza. pre roasted/caramelized vegies are gold too.
the word parmesan triggers my ranty/punchy side. you have been warned.
I used to love making home-made pizza with peri-peri sauce instead of tomato - mega yum! I haven't done it in ages though.
Fine, reggiano.