Thread: Pizza Stuff...where and what

Using some honey in hot water will help yeast steep
Get the good one 150 baht onablue and white 500gram a packet in many Thai shops

CAnot quire recall name someething French rLiban I think.Its market leader and refrigerated not frozen will keep forever
Normal plain flour 28-40 baht a bag here.
I gp for 85% any hard wheat will do
Wholemeal while wholesome is harder to gauge proving

Prove dough 3/4 hrs in aCOVERED bowl
Put a drop of olive and smear so dough doesnot crack

I always add apinch of salt and teaspoonof sugar to help yeast if no good honey to hand
I rst it overnight it rolls better.
I use marble worktiop with lots of flour and watersparay handy to adjust malleabilty
it should double therea re many recipes online

A very hot 450Fahrenheit 220c is needed takes perhaps 1--12mins first one once oven hot
Following pizzas about a minute less if yu open and close door quickly

Beware burns if cannot find a stome suitable the red brick used inThai cookers ok
I prefer good qaulity non stick pans
Sprinle alittle flour and they will not only no stick but will not need washng until batch over
I tahgt y wife having learnt from Toni graduate of Pizza Acadamy Abano Terme Padova a master. His gas oven languishhes unuse near my former abode andI hope so one has the balls cash to try re-opening a falang restaurant here tho folly as no tourists
Good luck
PM if you want therecipe JJ has samped the goods
PM if you want a recipe when I get home Im inUSA for amonth

I use normal all purpose flour, dried yeast, little bit sugar, salt, water and olive oil. The same dough will also make good Italian style bread.

The secret is in the kneading. The more you mix it the better it will be. Dough should be soft and not too sticky when you touch it. A dough mixer is a worthy investment for the best dough.

After you have got the basics, start chucking in stuff like dried garlic and basil and experiment.

Cheers....do all the supermarkets sell yeast...no problem to get ?

I am wondering if we can chuck the pizza straight on top of the clay floor.....grandma....the #/>*$ covered the floor in mud before I got a chance to clear it off...so we just made it nice and flat. must admit i was thinking to do this anyway, but now my fire bricks are covered in mud....so...


Where can you get a stone form anyway....just in case.

We use "Stong Canadian White Flour" which we get from Waitrose in the UK. It gives a better texture than standard plain white flour. We haven't moved to Thailand yet, but also need to find a reliable source of supplies. We understand it was available in "Central Department Store"? as part of a tie-up with Waitrose but have not been able to check it out ourselves.

There is a good Italian Restaurant near the Holiday Inn on Silom Road, think it is called "Maria's" where they make Pizzas in a charcoal oven. We intend to go to ask them where they get their supplies. Will let you know.

PERFECT a small brown bottle about 3 inches tall available in just about all markets.

Blue diagonal with PERFECT in white letters. Will be found around the baking crap.

No need to proof, as with most yeasts found here it is instant yeast. It keeps well as its got a plastic stopper inside the cap.

Two cups of flour All Purpose or Bread flour and a table spoon of yeast. A table spoon of olive oil (not virgin as it burns too quickly) a pinch of salt and a teaspoon of sugar.

If your worried about the base of your oven use parchment paper also readily available in most markets, found with the plastic wrap and wax paper.

this is one of the great modern inventions for bakers. use it all the time for free form loaves of bread, brownies etc.

Trick for you, put a sheet in the bottom of a brownie pan, let it hang over on at least two side by a couple of inches. When brownies are done you have a built in handle to remove them from the pan and allow to cool. slick


E. G.

EDIT: BTW there is nothing wrong with square or ill formed pizza. Square pans (shallow) makes oven space more efficient!

Originally Posted by Liquid

We use "Stong Canadian White Flour" which we get from Waitrose in the UK. It gives a better texture than standard plain white flour. We haven't moved to Thailand yet, but also need to find a reliable source of supplies. We understand it was available in "Central Department Store"? as part of a tie-up with Waitrose but have not been able to check it out ourselves.

There is a good Italian Restaurant near the Holiday Inn on Silom Road, think it is called "Maria's" where they make Pizzas in a charcoal oven. We intend to go to ask them where they get their supplies. Will let you know .

Waitrose flour is sold here in Udon at tops, dammed expensive tho'.
High protein ozzie flour is also sold at tops, much better price.
In Bangkok there isa wholesaler sell all sorts of grain and flours, Rye wholemeal and cornmeal, also such things as Chickpeas etc. As you would expect way cheaper that the equivalent from Villa.
I have the price list here, will dig around and find it.