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  1. #1
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    Pizza Supreme Dinner

    The kids talked me into a pizza night a few weeks ago. Pizza, New Orleans Chicken Tenders, and garlic bread.

    First you get the ingredients for the pizza together.



    I use Dixie Sausage from Foodland rather than pepperoni, mushrooms, onions, and red peppers.

    Then you need the cheese. We love the cheese so there is almost 300 grams on one medium pizza for three.



    Now we have the pre bought crust from Foodland. I do roll it out so its is thinner and about 40% bigger than normal.



    You need the chicken tenders



    Then we add the wolf sauce and a Cajun rub.



    The sauce.



    Assembled and ready for the oven.



    The garlic bread





    The final pizza, sadly we were so hungry the photo was remembered half way through.


  2. #2
    M.A.D
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    I would green you but I can't for reason I am clueless?

    Excellent idea...Will try it

  3. #3
    splendid and tremendous
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    I is offically hungry..

    Looks very nice indeed.

  4. #4
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    Great looking pizza AO. I wouldn't mind tasting one of those myself. Thin crust is the way I like it as well. Stupid question but do you put the pizza in an oven or on the grill. I've got only a small toaster oven so I'd eith have to make it in there to a smaller scale or do it on the grill. Heck during the 8 years we lived in Korea pre 2007 and for 2 years back in the States after that, we never used the oven except for pizza and fish so we decided not to purchase one here in Thai. Oh well. Good job on the pizza and nice that you included the kids in allowing them to help build the pizza.
    "Don't Sweat the Small Stuff....and it is all small stuff"

  5. #5
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    ST I use this oven.


    the silver one is a great little 5,000 baht oven, the white is the microwave.

    For a Turkey or a big roast I use this one below the stove.


  6. #6
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    That is one great looking pizza, AO!

    Unfortunately, I too am without oven. (But can rattle on about BBQ at the other place - AK)

  7. #7
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    5 grand gets you the silver one made by Severin. 4 years and never a problem. The only thing I dont like it the one hour timer. You have to remember if you are braising a roast.

  8. #8
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    Not meaning to state the obvious, but compare the home cooked mouthwatering gobsmackiness of this:





    To the soul-less cardboard-esque melancholy of the standard pizza store offering:



    Makes me weep, it does..

  9. #9
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    Me also, Wilhelm.

    Although, actually, compared to the pizzas on offer down this 'ere neck of the woods, that bottom one looks pretty good.

    I could dress it up a bit (cor!) a bit of green pepper just to tantalise. Perhaps some mushrooms with that 'come hither' look about 'em...

    (I'll have a Benny Hill with extra innuendo, please.)
    Hiding in the trees with a picnic...

  10. #10
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    Quote Originally Posted by Hovis
    (I'll have a Benny Hill with extra innuendo, please.)
    Off topic, but the dogs around here are all in heat now and there were three of the rascals running around the tables of the local watering hole the other night. I couldn't help playing the Benny Hill song in my head as I watched the Shitzu chasing the Ridgeback who was chasing the Terrier...

  11. #11
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    The base is very easy to make if you have a bread maker.

    3 cups flour
    Pinch of salt
    1 teaspoon yeast
    2 cups of water
    1 tablespoon of olive oil

    Just set the bread maker to dough, the ingredients above will make 2 large pizza's, you can roll it it out on the tray and freeze too.

  12. #12
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    ^that seems like an awful lot of water Gary...

    I use Wolfgang Puck's Pizza Dough Recipe in my breadmaker:

    1 cup water
    1 T EVOO (Extra-Virgin Olive Oil)
    1 T honey
    1 t salt
    3 cups All-Purpose Flour
    1/2 T yeast
    Note: T for Tablespoon, t for teaspoon

    Key is to divide into 2 or 3 portions, work for a few minutes on a floured surface, then roll out and cover with a clean damp towel. Let it rise again for 45 minutes, add your toppings and bake.

    I just wish real Italian Sausage were available here. The closest I've found is from Villa, but since the price went up to Bt380/kg I stopped buying it.

    You have a quite the touch there AO! My mouth is watering.... Thanks for sharing!

  13. #13
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    At the daylight robbery prices they charge here, how did you manage that much cheese without ending bankrupt?!?

  14. #14
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    I prefer a thick crust, fat b'stard pizza. This was one of mine...


  15. #15
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    You should start your own cooking websit or cookbook. Dumb questin, but are the chicken tenders done separately or are they on the pizza?

  16. #16
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    stand alone, I normally do wings, but could not find any at a Tesco Express that day. Had the tenders in the fridge.

  17. #17
    Philippine Expat Davis Knowlton's Avatar
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    ^^^Damn, that looks good! I love olives on pizza, or anything else. Don't normally like thick crust, but that looks great.

  18. #18
    sabaii sabaii
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    Aging one, you are a culinary genius, thanks again for all the trouble you take to share

  19. #19
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    Quote Originally Posted by sabaii sabaii
    Aging one, you are a culinary genius, thanks again for all the trouble you take to share
    Nah I am a pretty good cook. Simple food for hungry people. Thanks.

  20. #20
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    Quote Originally Posted by Davis Knowlton
    Damn, that looks good! I love olives on pizza, or anything else. Don't normally like thick crust, but that looks great.
    It has about 200gm of mozzarella, 100gm Cheddar, real Italian salami, proper mushroom, jalapeño peppers & green olives with pimento (or wtf those red bits are called).

    Bloody lovely.

    Quote Originally Posted by aging one
    I am a pretty good cook.
    You are indeed, mate.

  21. #21
    Philippine Expat Davis Knowlton's Avatar
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    ^Jalapeno peppers are also a must. Wife just made pizza dough an hour or so ago and, solely because of this thread, is now in the kitchen whipping up a huge pizza incorporating most of the same ingredients. Thanks for the motivation!

  22. #22
    KOBRIEN
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    Last time I tried making a pizza it came out like this,All the toppings including the tomato melting over the side lol.Good effort

    As the sausage in Thailand is pretty rank I tried noodle sausage last week from Carrefour,BEAUTIFUL !


  23. #23
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    Quote Originally Posted by Marmite the Dog
    It has about 200gm of mozzarella, 100gm Cheddar, real Italian salami, proper mushroom, jalapeño peppers & green olives with pimento (or wtf those red bits are called). Bloody lovely.
    So similar I wish the kids would eat olives. So happy to try, so disappointed they were. Lots of cheese, I think the cheddar is a good idea. Thanks for posting it up marmers.



    Quote Originally Posted by Davis Knowlton
    ^Jalapeno peppers are also a must. Wife just made pizza dough an hour or so ago and, solely because of this thread, is now in the kitchen whipping up a huge pizza incorporating most of the same ingredients. Thanks for the motivation!
    Oh baby!! enjoy brother. Take a picture or two, if I can learn to upload and download pictures you can too.

  24. #24
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    Suppose I may as well go for broke and post my recipe too...

    DOUGH
    4½ cups (22.5 ounces / 637.9 grams) bread flour
    1½ cup (12.5 ounces / 354.4 grams) milk
    2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast
    1 teaspoon (0.2 ounce / 5.7 grams) salt
    1 tablespoon (0.42 ounce / 11.9 grams) sugar
    3 or 4 tablespoons (1 ounce / 28.4 grams) olive oil

    Mix until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the olive oil one tablespoon at a time).

    While the dough is kneading, add ½ cup (4 ounces) of olive oil to your pizza pan making sure that the oil completely covers the bottom.

    After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to the appropriate thickness (anything from 0.5cm to 1cm - up to you!) and size.

    Place the dough in the pan and cover tightly.

    Let the dough rise for an hour or so.

    You can place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours) which lets the dough soak up much of the oil for a more of a Pizza Hut style greasy dough, but I don't bother.

    WHEN READY TO MAKE

    Preheat oven to 500 °F (260 °C) if your oven can get that hot. Mine little one only goes to 250 but still works fine.

    Remove dough from the refrigerator and add sauce, cheese, and toppings.

    Bake at the same temperature for 15 to 20 minutes. When the base is done, the pizza is ready. Take it out of the oven and lock yourself in the bathroom ignoring the rest of the family banging on the door.

  25. #25
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    Some professional facts

    As a professional I can confirm, that pizze are a matter of

    a) perfect ingredients (i.e. forget the Thai salami or local mozzarella)
    b) heat (600F or 320C)
    c) weatherlifting eye of the pizzaiolo (or in our case a pizzaiola)
    Cheddar, ketchup, sugar or local flour are definite nos!

    As pizze are an Italian thing please also forget those thick doughs; it makes you unnecessarily fat and is common practice in cheaper pizzerias to save on the (more expensive) ingredients.

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