Food Consultancy and Research Kitchen.
Posted in Cooking on Oct 3rd, 2010
Usually when I make pizza I make the bases with instant yeast, but sometimes when I’m making Sourdough Loaves I keep some of the dough aside and use it for pizza. Simply take some of your dough aside after the first proof and shape into balls. Work on between 100-200g per pizza depending on the [...]
Posted in Cooking on Oct 3rd, 2010
It’s incredibly simple to make a good tomato sauce which can be used as a pasta sauce, or as a pizza sauce, or a sauce for chicken parmigiana, etc. The trick to getting it a rich red colour is to get the ripest tomatoes you can find. Even if they’re soft and squishy, that’s fine. [...]
Posted in Cooking on Jun 26th, 2010
A quick post. I’ve been working on my pizza dough. I now have two pizza doughs that both give great results. One I can go through the whole process from flour to cooked pizza in about two hours, The other takes two or more days just to prepare the dough. This particular pizza I made [...]
Posted in Cooking on Nov 20th, 2008
Here’s a good use for the no knead bread, simply remove a chunk of the dough from the fridge, flour it, and roll it flat. Fill it with pizza toppings such as Chorizo, Pepperoni, Mushrooms, Basil, Mozerella, Capsicum. fold the dough over and seal the edges, put a sprig of basil on top and drizzle [...]
Decided to make pizza tonight and thought that some of my left over Terrine filling would be an excellent start. While taking it out of the freezer I also found some home made bacon and home made Pastrami. Excellent I thought, this will make a kick-ass pizza. I’ve also wanted to try making a Pizza [...]
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