Love food, and love cooking, and got into making my own pizza this summer. Pizza is all about the dough. Light, thin, airy dough with a soft crunch and a bit of char is what makes pizza memorable. A simple home-made tomatoe sauce and a few fresh toppings and you´ll have pizza that rivals anything the pros make. The dough is pretty easy to do but needs to be made at least the day before to allow fermentation to happen, as this is what creates the flavour and texture that will make the pizza restuarant quality. No mixer or long kneading necessary either, simply combine the dry ingredients in a bowl, and then stir in the liquid, i use the handle of a wooden spoon to just bring the dough into a ball, and that´s it. Cover the bowl with a plate or cloth for 2 hours in a warm spot and the dough will double or treble in size as the yeast gets to work. At this point the dough goes into an oiled tupperware and into the fridge to cold-ferment for at least 24 hours, and preferably 72 to really develop the flavours and texture. It´s worth waiting for. This recipe makes enough dough for six 10" pizzas. 560g all purpose or pizza flour 11.5g salt 7g active dry yeast 325g water 2 tbsp olive oil. Tomatoe sauce 3 400g tins of tomatoes 3 cloves garlic 1 medium yellow onion, halved. 2 tsp oregano salt pepper Gently fry the garlic on a low heat for about 3 minutes until golden. Don´t burn the garlic or it becomes bitter. Add the other ingredients, bring to a boil and then turn the heat right down to simmer for an hour, stirring occasionally until the sauce has thickened a little. Scoop out and discard the onion, and then hit the sauce with a stick-blender until you have a nice smooth sauce. This will keep for a month or so in a glass jar in the fridge. You need to get the dough out of the fridge a few hours before you want to eat. I made 3 pizzas last night so divided my dough into 3 pieces and shaped them into 3 smooth balls which are then covered with a clean towel and allowed to rest for about 45 minutes before shaping into the bases. Get the oven on before you start working the dough as you want it as hot as it will go. Mine tops out at 275 celsius or 527 farenheit and that´ll cook one of these pizzas in about 7 minutes. It´s alive! The dough will be fairly wet and takes practice to work with. Don´t be tempted to add more flour as you´ll end up with a heavy base. I´m still a novice at working and shaping the dough so there´ll be no pics of me spinning big disks of it above my head just yet. After the 45 minute rest the dough has risen again. I already had sauce made a few weeks back. For the toppings i usually go with bresola, sweet pepper, hot pepper, mushrooms and fresh basil. This is how thin i like my base. Loaded up with sauce, mozzarella and toppings... ready to bake. 7 and a half minutes later..... Also made a margherita with sweetcorn for my step-daughter And a classic margherita for Mrs Weller Now all i need is one of those fancy brick-ovens like Jeffs and i´m in business
Lol... me too but i ease up a little on the weekends to keep me sane. I eat whatever i fancy on Sat/Sun but eat vegan during the week. Lost a stone in 6 weeks and energy levels are higher.
I found the sauce recipe online somewhere. It´s about as close to an authentic Italian pizza sauce as you can get. I don´t think the old Italians even added herbs but as long as it´s kept simple there´s room to add your own twist. I made a batch of this with fresh tomatoes from the garden this year and it was so good it made me laugh out loud... simple pleasures
I´ll try that in my next batch Jeff. I´ve got some really good sweet pepper from the garden this year that will add another layer to the sauce. Thanks for the tip
I know this is totally off topic but Check out these guys I ran into over on RIU weller. They have some fire genetics!!!! I ordered the dog and I am going to order the dipssy ellsy later in the week... I am also going to have to give the sour cherry a shot! wow! They are an underground group of breeders similar to what we do here but with ganja. They sell their genetics but not at outragous prices and not through a seed bank. You go straight through paypal! Its way more low key than dealing with a seed bank. Plus you can actively engage with the breeders at RIU and the seeds aren't garbage like from a lot of the big seed companies.. I'm a huge fan! I can't help but wonder why we aren't trading pollen and making some crosses ourselves over here? The sour cherry looks like the Perfect appetizer and desert for any pizza! Their site http://www.breedersboutique.com/webshop/ Their thread on roll it up http://www.rollitup.org/t/breeders-boutique.591037/page-167#post-11968464
No worries man... i´m a big off- topic fan lol. Nice looking genetics there. I´m being very impressed with ´Ace seeds´ lately. Spanish breeders with excellent genetics available.
Just used the last bit of dough to make early dinner. Orange- bell pepper with jalapeno, guindillas amarillo and jamon-serrano on basil and mozzarella.
He's not kidding hahahaha i nearly had to have a coronary bypass after 3 days on the Prof P plan diet
I'm a pie lover what can I say! That is where this plant came from? http://www.aceseeds.org/bkhpfemeng.php It looks awesome!
That´s her. I´ve grown her once before and fell in love. Tastiest weed i´ve smoked in a while. Reminds me of the soft, black hash i was smoking as a teenager. It coats the inside of the mouth on the exhale with a creamy diesel taste... hard to put the joint down! Killer high too.
Yea, thats exactly what my affie tastes like. They are both the same genetic background all strain naming aside. Its an awesome plant for sure. Much better IMO than sativas. Less of a pain in the ass to trim for one and gets you way higher...
