Thread: 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..

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....

^
Fantastic looking I'll have 2 slices please , green owed ,

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.

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.

Originally Posted by Humbert

home made Italian sausage

Now that would be a kitchen thread.

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

Cheers.

^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.

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.

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.

Originally Posted by Humbert

fresh basil.

is that the Thai Basil that tastes like piss?

Only if a dog's come into your garden or you've had Stroller over.

Originally Posted by Humbert

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.

Looks awesome CCC! Green owed.

Originally Posted by Humbert

home made Italian sausage

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.

When he cooked and served his pet dog that just died was the best.

Poor Nooners had a breakdown.

^ 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.

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.

Originally Posted by Dillinger

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.

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.

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.

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.

Originally Posted by Humbert

Not a fan of 'capiscum'

As far as I know this is a general reference to peppers of all kinds.

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.

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.

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.