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  1. #1
    Utopian Expat
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    Chitty's Home Made Pizza

    I've been meaning to attempt this for some time. it's all too easy to throw a frozen supermarket pizza in the oven and hey presto 15 minutes later.

    today i'm going to build some home made pizzas from scratch and hopefully turn the experience into a cooking lesson for my children and i.

    So here we go... THE BASE...

    The ingredients..

    600g of Self raising flour

    1 tbsp of dried yeast

    1 tsp of salt

    2 tbsp of rapseed oil

    some water

    Mix together and need the doe and shape, this should be interesting and messy..


  2. #2
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    Making the base i've heard is the hard part, they're correct..

    Create a volcano in the flour with water and yeast..



    Then mix up in a bigger bowl or pot with a drop of olive oil to prevent the mixture sticking to the pot...



    Mix and nead..



    Mix and nead...

    Until finally one has a small sized football of dough..



    Then you've gotta roll with it...



    While the adult helper slices the pepper and oils the baking trays..



    Four types of ham going on this bad boy..

    Terrano ham, Chorizo ham, Chorizo Pamplona and Chorizo Regio..



    Place the base on the tray and add the tomato paste and mixed herbs..



    Then add the first layer of cheese and peppers..



    Then we add the next layer of hams and cheese with some black pepper and some chilli..



    Then throw it in the pre heated oven for 15 minutes at 200oC or gas mark 7..

    Look around and survey the bomb that has gone off in the kitchen and quickly grab the minions before they disappear without helping with the full scale clean up operation.

    It's time......




    Anyone fancy a slice?

    Sorry, it's all gone....


  3. #3
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    snakeeyes's Avatar
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    ^
    Fantastic looking I'll have 2 slices please , green owed ,

  4. #4
    Thailand Expat David48atTD's Avatar
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    Looks great.

    A better man then me though ... I'd be buying a pizza base and then value adding with the ingredients that i like ... OH ... and the other half would be Ham and Pineapple for the kids.

    Maybe when the boys are older and appreciate 'Sticky Fingers' might attempt a home made base.

    Still looks great ... haven't eaten Pizza since coming to Thailand ...

    “Someone is sitting in the shade today because someone planted a tree a long time ago”

    .

  5. #5
    Thailand Expat
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    I make pizza quite often. I always let the dough rise for an hour before rolling it out into crusts. I'm going to make some over the weekend using both fresh and regular mozzarella, tomato sauce, home made Italian sausage and fresh basil.

  6. #6
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    Another thing about pizza dough and bread in general. I never measure the flour. I always start with 300 ml of warm water that I mix yeast into. I put a couple of cups of flour in a big bowl and stir in the water/yeast mixture until it's loose and mixed well. Then I add more flour until I get the feel and firm texture I'm looking for. Then I knead by hand until it the dough springs back.
    This post has not been authorized by the TeakDoor censorship committee.

  7. #7
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    Darn good looking mate. I used to make pizza from scratch as well with my kids. But they are gone. What Humbert posted about letting the dough rise is so true. A before and after shot of the dough. Almost triples in size.



  8. #8
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Humbert View Post
    home made Italian sausage
    Now that would be a kitchen thread.

    Do one up please, if ya don't mind.

    Cheers.

  9. #9
    Thailand Expat
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    ^I think I'm unintentionally misleading you. I don't do it with casings. I just add lots of seasoning, ie. fennel, garlic powder, black pepper, oregano, pepper flakes to ground pork.

  10. #10
    Thailand Expat
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    Quote Originally Posted by Chittychangchang
    600g of Self raising flour
    I never use that kind of flour. It has baking powder in it. I use bread flour because it has more long gluten strands in it to make the dough stretchable and elastic.

  11. #11
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    Quote Originally Posted by Humbert
    ^I think I'm unintentionally misleading you. I don't do it with casings. I just add lots of seasoning, ie. fennel, garlic powder, black pepper, oregano, pepper flakes to ground pork.
    I do sort of a "Jimmy Dean" copy cat recipe as well. Nice and reminds me of old truck stop diners.

  12. #12
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Humbert
    fresh basil.
    is that the Thai Basil that tastes like piss?

  13. #13
    'ello 'ello 'ello Luigi's Avatar
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    Only if a dog's come into your garden or you've had Stroller over.

  14. #14
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Humbert View Post
    Quote Originally Posted by Chittychangchang
    600g of Self raising flour
    I never use that kind of flour. It has baking powder in it. I use bread flour because it has more long gluten strands in it to make the dough stretchable and elastic.
    Spot on.

  15. #15
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    Looks awesome CCC! Green owed.

    Quote Originally Posted by Humbert
    home made Italian sausage
    Quote Originally Posted by Luigi
    Now that would be a kitchen thread.
    You lot just made me think of Blackgangs sausage threads. Or just his kitchen threads in general they were awesome.

  16. #16
    'ello 'ello 'ello Luigi's Avatar
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    When he cooked and served his pet dog that just died was the best.

    Poor Nooners had a breakdown.

  17. #17
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    ^ Heh. Forgot about that one..

    I was reading some of his old threads just now and fook me all the old posters that are not around anymore.

  18. #18
    'ello 'ello 'ello Luigi's Avatar
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    Yeah, any spammer posting Leo DiCraprio sports a bumbag in the news section back then would have been hounded off the board.

    Blackgang was tops.

  19. #19
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    Quote Originally Posted by Dillinger View Post
    Quote Originally Posted by Humbert
    fresh basil.
    is that the Thai Basil that tastes like piss?
    You do realize that the base varieties of basil are native tropicals to Thailand/SE Asia, unlike the "imported" super-hybrid bland tasteless variety that one will find in the modern West - the variety that you've [et al] become accustomed to as an accepted standard, which of course it's not.

    Think about it again.

  20. #20
    Custom Title Changer
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    We make the base in a bread machine....pull it out, let it rise, punch it down, let it rise again and it's good to go.

    Thai basil rocks, it's all we use.

  21. #21
    hangin' around cyrille's Avatar
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    Quote Originally Posted by thaimeme
    You do realize that the base varieties of basil are native tropicals to Thailand/SE Asia
    I think you'll find it's native to India.

  22. #22
    Thailand Expat
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    Not a fan of 'capiscum', as you blokes call it, red, green or yellow. Exists for only one reason in cooking, to add color and crunch when raw. It has no taste when cooked. Some nice bottled Italian peppers in olive oil would work though.

  23. #23
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    Quote Originally Posted by Humbert
    Not a fan of 'capiscum'
    As far as I know this is a general reference to peppers of all kinds.

    Quote Originally Posted by Humbert
    Exists for only one reason in cooking, to add color and crunch when raw. It has no taste when cooked.
    So you are claiming that no peppers have flavor or am I missing something here?

    Jalapeno, habanero, pepperoncini on and on have fabulous flavors.

  24. #24
    Thailand Expat
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    Quote Originally Posted by bsnub
    As far as I know this is a general reference to peppers of all kinds.
    Bell Pepper. Some people refer to them as capsicum. Dull and tasteless.

  25. #25
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    Quote Originally Posted by Humbert
    Bell Pepper. Some people refer to them as capsicum. Dull and tasteless.
    Finally a point to disagree. I am cooking up home fries today to go with the eggs, toast, and sausages. I went out of my way after jogging this morning to get a bell pepper. A red one. Makes the home fries have a much nicer flavor than just potatoes and onions. Also really like bell thinly sliced on a pizza.

    I am actually thinking about doing a stuffed red bell in the future. Oddly enough I dont really like them raw.

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