Cooking: A week with AH2 - Page 4

Wryel · 11-02-2009, 15:24

Will have to try some of these but right now all I have to say is you need to put nutmeg in your moussaka! Mmmmm...

Cheers for the recipes.

Glaucus · 11-02-2009, 15:25

Just received my pizza stone. So I expect I will be changing to pizza tonight. Give this thing a test run.. umm home made pizza...

Glaucus · 11-02-2009, 19:35

I'll be walking to work tonight then. But still better than 3000Kcals or what ever dominoes pizza is.
Makes 35cm pizza.
Dough:
160grams plain flour
2 tablespoons olive oil
100ml warm water
1 packet of fast acting yeast

Topping
1/2 mix of bbq sauce, from earlier in the week.
1 mozeralla bull (125g)
1 red pepper
1 red onion
125g chorizo

1) place your pizza stone in the oven at full whack for 1hr
2)Mix the dough together, need for 15mins until elastic. Allow to double in size for 1hr-1 1/2hr under a damp tea towel in a warm place.
3)Roll out to the right size and leave to rest for about 15mins
4) remove pizza stone and place. Add the toppings and place back in the oven for about 7mins

Still I missed lunch so only 2250 calories today. But I'm trying to keep it around 1800.

The base was nice but not amazing, shall have to try some other base recipes, or maybe it's just the flour.

Glaucus · 11-02-2009, 20:15

I now feel totally sick and thinking I should of only had half..

lostkat · 11-02-2009, 20:42

LOL

Should have had the rest cold for lunch tomorrow!!

Looks like the pizza stone worked well. Did you get a nicely cooked base?

Cracking choice of toppings too, cept for the BBQ sauce

Glaucus · 11-02-2009, 20:44

Yep the stone is awesome and really does make a diffrence. None of this soggy stuff. Or rubbish deep pan frozen pizzas any more..

bbq sauce is 2nd best topping after hoisin

Jingo · 12-02-2009, 15:00

Hoisin and Roast-Duck-Leftovers homemade pizzas are well and truly NOM.

EDIT: I have a tava I use for cooking my homemade naans on - I wonder if that would suffice as a pizza-stone-type-implement?

Glaucus · 12-02-2009, 15:30

Quote:

Originally Posted by James

Hoisin and Roast-Duck-Leftovers homemade pizzas are well and truly NOM.

EDIT: I have a tava I use for cooking my homemade naans on - I wonder if that would suffice as a pizza-stone-type-implement?

It's heavy so it should absorb plenty of heat.. Give it a go.

Don't forget the spring oinions on duck and hoisin pizzas.. Mon mon mon.. I want to cook somemore..

11-02-2009, 15:25	#32
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Just received my pizza stone. So I expect I will be changing to pizza tonight. Give this thing a test run.. umm home made pizza... __________________

11-02-2009, 19:35	#33
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	I'll be walking to work tonight then. But still better than 3000Kcals or what ever dominoes pizza is. Makes 35cm pizza. Dough: 160grams plain flour 2 tablespoons olive oil 100ml warm water 1 packet of fast acting yeast Topping 1/2 mix of bbq sauce, from earlier in the week. 1 mozeralla bull (125g) 1 red pepper 1 red onion 125g chorizo 1) place your pizza stone in the oven at full whack for 1hr 2)Mix the dough together, need for 15mins until elastic. Allow to double in size for 1hr-1 1/2hr under a damp tea towel in a warm place. 3)Roll out to the right size and leave to rest for about 15mins 4) remove pizza stone and place. Add the toppings and place back in the oven for about 7mins Still I missed lunch so only 2250 calories today. But I'm trying to keep it around 1800. The base was nice but not amazing, shall have to try some other base recipes, or maybe it's just the flour. __________________ Last edited by Glaucus; 11-02-2009 at 20:15.

11-02-2009, 20:15	#34
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	I now feel totally sick and thinking I should of only had half.. __________________

11-02-2009, 20:42	#35
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	LOL Should have had the rest cold for lunch tomorrow!! Looks like the pizza stone worked well. Did you get a nicely cooked base? Cracking choice of toppings too, cept for the BBQ sauce __________________ Oooooh Cecil, what have you done?

11-02-2009, 20:44	#36
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Yep the stone is awesome and really does make a diffrence. None of this soggy stuff. Or rubbish deep pan frozen pizzas any more.. bbq sauce is 2nd best topping after hoisin __________________

11-02-2009, 15:24	#31
Wryel Absinthe Join Date: Dec 2006 Posts: 1,148	Will have to try some of these but right now all I have to say is you need to put nutmeg in your moussaka! Mmmmm... Cheers for the recipes.

12-02-2009, 15:00	#37
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	Hoisin and Roast-Duck-Leftovers homemade pizzas are well and truly NOM. EDIT: I have a tava I use for cooking my homemade naans on - I wonder if that would suffice as a pizza-stone-type-implement? __________________