What a weekend! Cooking the 2nd pig of the year in the furnace of destiny was a long day with delicious results. Starting at 7:30am, the day began with a tidy-up, fire setting, chopping firewood and stocking the esky. Stage 2 involved making a spice rub, mop sauce and preparing the chickens ready to stuff inside said pig. With the fire lit at 11am, it would take 2 hrs to cool down ready for the animal, with the oven keeping…
Ive always wanted to try a breakfast pizza, ever since our work show in Melbourne last year – where I sampled the delights at World Bar. As Tory’s family were popping over for breakfast I thought it the perfect time to sling some breaky pies into the furnace. Starting with my tweaked Neapolitan base recipe and an 18 hour fridge ferment we were good to go. Breaky Pizza Recipe 1 ball of Chuck’s Locavore Dough 1 can of chopped tomatoes…
Through my pizza testing Ive been using the famous Caputo 00 Flour. This has worked very well, bloody great really. But in my striving to make a purely Locavore style pizza Ive had to make some changes. Luckily Adelaide has one of the best mills in the country and with Laucke’s recent major upgrades they now do a quality 00 flour. After several slow starts trying to replicate a Neopolitan style base from Laucke flour, I feel that I now have cracked…
After our trip to Mildura, we thought it time for David and myself to make our own sausages. With both of us owning the obligatory red enamel KitchenAids with mincing and sausage attachments, we were good to go. Mostly my fault, time had run out for us to make sausages to hang as the weather had warmed up considerably. So these were going to be fresh sausages. For BBQing, baking in the wood oven, crumbling into risotto, it wont matter…
If you don’t know the site, then stop reading and go check it out. Serious Eats is pretty much the bible of which I’ve studied to perfect my own pizzas and use as a guide on my own pizza journey. As it’s been quite busy of late with my proper work, I haven’t had much time to read. Until the other day when this little gem popped up! So fast forward to the weekend – I had a bit of…
The first night of many to come I’m sure. Tonight saw the inaugural Testing Tasty Tuesday, featuring 2 x dough types and many flavoured toppings. Dough 1: A traditional Vera Neapolitan Dough, made to the exacting standards of the AVPN Ingredients: 1000gr Molino Caputo Tipo 00 flour 650gr water (65% hydration) 20gr salt 6gr active dry yeast (6gr dry yeast with 3gr of Criscito Starter) Notes: 10 mins of kneading in Kitchenaid 4hr initial rise Dough punched, balled and placed in fridge for 3 day fermentation 1hr…
