C Steppa Posted July 11, 2010 Share Posted July 11, 2010 Link to comment Share on other sites More sharing options...
snowflake Posted July 13, 2010 Share Posted July 13, 2010 wtf? my pizza's never come out looking that good anyway, my tip of the day if you reside in south auckland (manurewa to be exact) then there are some desirable eateries for you to savour should you be in the neighbourhood Kwong Wah chinese takeaways, along Great South Road just down from the Alfriston Road intersection and near the Bellbird Arms tavern, is a fine establishment this joint has been rocking it for close to twenty years and is some of the best classic chinese takeaways out there more to satiate those ethnic sensibilities is Nite Spice along Everglade Drive in the shops just past the school Monday and Tuesdays night are the recommended time of the week to feast yourself because all their mains are only $10 try the Shahi Paneer, which is a vegetarian dish comprising of a home made cheese in a cashew nut cream sauce Link to comment Share on other sites More sharing options...
Pakage Posted July 13, 2010 Share Posted July 13, 2010 wtf? my pizza's never come out looking that good i did say i used to work at a gourmet pizza restaurant Link to comment Share on other sites More sharing options...
snowflake Posted July 13, 2010 Share Posted July 13, 2010 what's the secret then? Link to comment Share on other sites More sharing options...
Taiko Posted July 13, 2010 Share Posted July 13, 2010 what's the secret then? WORKING IN A GOURMET PIZZA RESTAURANT. Link to comment Share on other sites More sharing options...
Pakage Posted July 13, 2010 Share Posted July 13, 2010 um, hard to say, it takes a lot of practice. Here's how i make mine. I heat the oven up to about 200 degrees on fan grill with the pizza stone in it. Using a pizza stone gets the base really crispy. I precook most of the ingredients, you can see in that first shot. Ive marinated and grilled the chicken in the marinade, grilled the capsicums in some oil and pepper, caramelized the onions and blanched the spinach. The chicken and capsicums i cooked about 3/4 done so they don't burn when i put it in the oven on the pizza. The actual baking of the pizza in the oven should simply be to crisp up the base, melt the cheese and brown the topping a little. There is some things that you dont want to cook first, the tomatoes for instance go on raw. Spoon some sauce on the bottom which i make from tomato paste, tomato puree, oregano, salt and pepper. Then sprinkle the bottom with some cheese. Enough to get some coverage, but not too much. The cheese on the bottom is just to help stick the ingredients to the base. Sprinkle your ingredients on evenly but not too thickly. Id say probably about an inch is the thickest you really want your pizza topping to get. Topping a pizza is all about even topping distribution right to the edge of the pizza. The most common problem people have when making pizza is that it ends up as a mountain with lots of ingredients heaped in the middle. If you think about it, since you slice a pizza into segments, the middle is going to be the point of your slice which has the weakest structural integrity. Stacking your toppings in the middle makes no sense at all. Its important to make sure you get consistent, even coverage all the way to the edge. Then when sprinkling the cheese on the top, again make sure its evenly distributed and dont use too much cheese. Just have a light coating on the top, enough to go golden brown and to hold the ingredients together. Take a look at the uncooked salmon one for a reference. Then yeah, put a bit of salt and pepper on the top and whack it in the oven. Keep an eye on it though, because it will be done in about 5-7mins. and munch the fuck outta that shit. easy as that. Link to comment Share on other sites More sharing options...
C Steppa Posted July 13, 2010 Share Posted July 13, 2010 Adding to that, i find mozzarella is the only way to go. It makes it so much better for some reason. Also making your bases can be real good, then if you like think/thin or whatever you can have it your way. I dunno if you do it pakman but i always take the seeds out of the tomatoes, just tends to be less liquid in them that way, which can sometimes soggy yo shit up. Those pizzas look A+ though man, i was hungover when i checked that shit out and was extremely jealous. Link to comment Share on other sites More sharing options...
Pakage Posted July 13, 2010 Share Posted July 13, 2010 yeah, mozzarella is key. making your own bases can be good, but sometimes its more trouble than its worth. Id always recommend a crispy/thin base over a thick one regardless of if you're making it yourself or buying it from the super market. Link to comment Share on other sites More sharing options...
Grind Posted July 13, 2010 Author Share Posted July 13, 2010 wtf? my pizza's never come out looking that good i did say i used to work at a gourmet pizza restaurant Nice, I wasn't aware of this bro.. Which one? I can't handle any of those supermarket bases eh..always the difference vs a quality restaurant one. That and having a hot enough oven. Havent tried making my own dough yet, have heard it's tricky to get right though. Def going to buy an outdoor woodfire pizza oven when I get my own place! Link to comment Share on other sites More sharing options...
Taiko Posted July 13, 2010 Share Posted July 13, 2010 I recommend a Turkish flat bread as a base. Been repping them for years for my pizzas and they work a treat. Link to comment Share on other sites More sharing options...
Dr Awesome Posted July 13, 2010 Share Posted July 13, 2010 Sounds' like we'll have to do a pizza-off sometime, too bad it's the middle of winter and my pizza oven takes a good 4 hours to warm up. Soon as the weekend weather settles down a bit it's on. Link to comment Share on other sites More sharing options...
snowflake Posted July 20, 2010 Share Posted July 20, 2010 if you are ever doing a drive by on the Matakana Markets then take some time out from your straight thugging to pick up some smoked onions and garlic, which is sold by one of the regular stall holders there shit is off the hook, so so tasty Link to comment Share on other sites More sharing options...
Nato Posted July 20, 2010 Share Posted July 20, 2010 Smoked garlic is awesome! Link to comment Share on other sites More sharing options...
Pakage Posted July 20, 2010 Share Posted July 20, 2010 Tonight im cooking a feast for the crew. Entre: Cauliflower and Blue Cheese soup, garnished with crutons, parsley and additional crumbled blue cheese. Main: Spaghetti With Lamb, Spinach, Mint & Lemon Desert: Fresh fruit Salad and Ice Cream. Will post results Link to comment Share on other sites More sharing options...
Aphra Posted July 21, 2010 Share Posted July 21, 2010 ummm... there was dessert?! Link to comment Share on other sites More sharing options...
Pakage Posted July 21, 2010 Share Posted July 21, 2010 There was ice cream but i couldnt be bothered with the fruit salad. I did mention it atleast twice. Triple Chocolate Ice Cream even.. i had some, it was mean Link to comment Share on other sites More sharing options...
Dr Awesome Posted July 21, 2010 Share Posted July 21, 2010 I knew there was Ice Cream but I was so full I'd have not been able to drive home if I ate any. Whoa gwan pakman. Link to comment Share on other sites More sharing options...
Pakage Posted July 27, 2010 Share Posted July 27, 2010 ok, here's the pics. i didnt take that many, was too busy cooking lol.. Here's the pics anyway: Cauliflower soup, pre blending and addition of the cream, milk and cheese Blue cheese Ingredients and red wine Fresh lamb mince from the Westmere Butchery About half the spinach i ended up using Croutons Preparing the main Soup being served Hungry people Simmering the lamb mince Slightly less hungry people after the entre The leftovers Turned out pretty well i thought! I forgot to take a picture of the served mains and the vegetarian option i served. I was worried about it being too dry with no real sauce over the spaghetti, but the blanched spinach retained a lot of the water and kept the whole thing moist. Link to comment Share on other sites More sharing options...
Dr Awesome Posted July 27, 2010 Share Posted July 27, 2010 Tuff man dinner Craig, well impressed bro. Soon as the weather settles down a bit I think a mid week pizza flex is gonna be on at my place. Link to comment Share on other sites More sharing options...
phonetics Posted August 2, 2010 Share Posted August 2, 2010 the humongous Snapper i caught last Friday, and the 4 adults it fed on Saturday Link to comment Share on other sites More sharing options...
C Steppa Posted August 2, 2010 Share Posted August 2, 2010 the humongous Snapper i caught last Friday, and the 4 adults it fed on Saturday Link to comment Share on other sites More sharing options...
phonetics Posted August 2, 2010 Share Posted August 2, 2010 the humongous Snapper i caught last Friday, and the 4 adults it fed on Saturday haha, okay, i'll post pics tomorrow Link to comment Share on other sites More sharing options...
C Steppa Posted August 2, 2010 Share Posted August 2, 2010 Good stuff. Where did ya go fishing? Rocks, Beach or Boat? Link to comment Share on other sites More sharing options...
phonetics Posted August 2, 2010 Share Posted August 2, 2010 Good stuff. Where did ya go fishing? Rocks, Beach or Boat? was the boat with a couple of mates, seriously good times! we were out somewhere in the Firth, started off from Waikawau Link to comment Share on other sites More sharing options...
Pakage Posted August 11, 2010 Share Posted August 11, 2010 omfg this looks tasty. Its definitely a heart attack waiting to happen though lol. Link to comment Share on other sites More sharing options...
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