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…
It’s been a busy last few months! Holidays, work and life and general has caused an absence of updates on Pizza Journey. So to kick start the site again, I thought I’d put all the posts into one story. A simple story told in photos of all the fun and cooking that is to be had in a backyard wood oven. We’ve certainly been making the most of it at Chateau Toogood Lawrence. With everything from Paella to Roast Duck…
The long awaited Echunga camp-out had finally came around. After a previous Yabbie expedition to Alex’s dad’s 1000 acre property in February we thought we’d try our hand at Yabbie hunting once more. This time around the kids from Zynke Design, Hegs Pegs and Productive Garden Co joined us. It was a stunningly beautiful spring day. Sunny, green fields, cows, sheeps and plenty of dams to choose from. Our hopes were high, the dams were full and we prayed to the Cherax…
