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Rixter on "Ricardo's Pizzeria"

Rixter — Tue, 31 Aug 2010 22:42:20 +0000

G'day everyone - Rick from Atwell WA here. Recently had a new backyard entertaining area installed including a wood fired pizza oven installed. Best thing I ever did. We've nick named it Ricardo's Pizzeria :) Just thought I drop join up to see what I can learn from the more experienced members here and pass on to others one day also. Cheers

Kaye on "gasmate Pizza Oven"

Kaye — Sun, 27 Dec 2009 09:51:06 +0000

My husband bought me a gasmate pizza oven for Chrissy. it camre with really no instructions how to use . can someone please help with cooking time temperature etc. Also do cook anything else in it apart from pizza>? Thanks for your help.

Rixter on "Preperation bench"

Rixter — Tue, 31 Aug 2010 23:07:47 +0000

Im after a stainless prep bench for making my pizza's on outside instead of in the kitchen then bring them outside to the oven. Does anyone know where I can find any local to Perth? Ideally 1500 -1800mm long.

Pisseria on "'Dough from Deviot'"

Pisseria — Mon, 30 Aug 2010 19:39:54 +0000

Had an impromptu pizza evening and thought I might share with you my dough recipe. I have a 'Lil Ark' Grain Mill which I use for grinding wheat for bread. I buy my wheat (Demeter 25kg) from the local health food shop and combine it with TasFlour wholewheat bread mix. Because there is always 'something else to do', I utilise a Panasonic SD200 breadmaker. <a href="http://www.retsel.com.au/html/lil-ark.html" rel="nofollow">http://www.retsel.com.au/html/lil-ark.html</a> Dough made from the following 400gms milled whole wheat 400gms TasFlour wholewheat bread mix 2 teaspoons yeast 1 teaspoon salt 3 teaspoons raw sugar 4 teaspoons milk powder 670ml water Add to machine and set to 'dough' (2 and 1/2 hours) Remove, shape and cut into 5 pieces. Roll into ball shape. Flatten and go for it..... There is little or no 'shrink back'. I have flattened by pushing out by hand and also by rolling pin. Not good enough to toss into the air - could go anywhere. I can only assume that the whole wheat lends itself to the flavour of the base as well as the golden brown colouring. No complaints so far and always willing to 'try something different'. <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/15LilArkGrainMill30Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/15LilArkGrainMill30Aug10.jpg</a> Cheers Doug Wood is Good.....

Pisseria on "'Fire in the Hole'"

Pisseria — Mon, 30 Aug 2010 18:33:56 +0000

Fired up the oven this arvo for an impromptu quik pizza. Used dry 'limb timber' from the bush at back, mostly tas oak. Allowed heat soak for a couple of hours and prepared the base dough in the mean time. Recipe in Pizza Base-ics. Several were made with 'thick bases', mine with a preferred thin base. Toppings varied with home made sauce, chicken, ham, pineapple, olives, anchovies and mozzarella cheese. Must have been alright - everybody is full and happy... <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/9FireintheHole30Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/9FireintheHole30Aug10.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/14Pizza430Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/14Pizza430Aug10.jpg</a>

macintr8 on "Pizza packaging colour is the same as Cake & Biscuit."

macintr8 — Wed, 31 Mar 2010 23:32:21 +0000

I rush in the the supermarket this morning before work & try to this the pizza 'Strong' flour for Easter. Because of the rush, took when I assume was the strong flour, was actually the Cake & Biscuit 'Soft' flour. Why are you using the same colour for the pizza 'Strong' flour, and the Cake & Biscuit 'Soft' flour. Don't try to explain they are the same, you had spend extra money for it to be in a different packaging label. And as for the receipt, I know I threw it away at work, after I made my lunch.

PeterT on "Tipo 00 Flour"

PeterT — Thu, 19 Aug 2010 13:34:00 +0000

I'm new at Pizza making, but am having trouble getting the right flour. Can anyone tell me where to get good flour around Sydney metro? Thanks. PeterT

Pisseria on "Outdoor Oven Tassie Style.."

Pisseria — Tue, 17 Aug 2010 18:55:58 +0000

G'Day All Thought I might share with you my outdoor cooking arrangement. Features a 700mm pompeii oven with a side exiting flue. Coupled to this flue is the flue from a (hidden) woodfired barbie. Provision to monitor base and dome temperatures with in-built temp sensors. Tiled prep bench (easy clean) close and handy. Cheers <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/172PrepBenchandShelf.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/172PrepBenchandShelf.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/173BBQwithLidDown.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/173BBQwithLidDown.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/174BBQwithLidUpandSideSpatterCatcherinPlace.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/174BBQwithLidUpandSideSpatterCatcherinPlace.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/178WallingandWaterWheel.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/178WallingandWaterWheel.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/179WallingandFurniture.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/179WallingandFurniture.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg</a>

lohawk on "Eagle Boys - yes really!"

lohawk — Mon, 23 Nov 2009 15:17:40 +0000

It's not really 'real'-gourmet, but you get what you pay for, and what you pay for is very worth-while. It was a few Tuesdays back - and my wife asked me to get some pizza for mum (who's visiting from overseas) - and she said get it from Eagle Boys because we have a coupon for it. Well, apparently, Eagle Boys have a deal on Tuesdays, so I picked up 2 pizzas for just over $10 - really worth the cash. If you've seen the ads, the only thing I can say is - they ain't lying. They make really good pizzas - having them again tonight!

Lighthouse on "pizzabase.com.au update!"

Lighthouse — Tue, 10 Aug 2010 11:27:51 +0000

Hi All, You might have noticed by now that we have made some changes on the site, hopefully to make it a little more interesting. A couple of the changes include adding an embedded player to the homepage, which at the moment features the how to series of videos with Mark Gill from Little Creatures taking you through all the tips and tricks you need to make the perfect pizza base. We have also made some changes to the forum. All users of the site now receive a pizza ranking! Your ranking is determined by the number of posts you make. The ranking system works like this: More than 2 posts - pizza lover More than 5 posts - pizza maniac More than 7 posts - pizza pro More than 10 posts - pizza guru When you reach pizza guru status send your address details to <a href="mailto:info@pizzabase.com.au">info@pizzabase.com.au</a> and you will be rewarded for all your pizza posting efforts. There is alot more to come over the next few months so watch this space. happy posting and pizza making.

Pisseria on "The 'Pisseria'"

Pisseria — Mon, 16 Aug 2010 18:59:28 +0000

Greetings All Newbie (to this site anyways) from Tassie. Situated in the Tamar Valley. Built a 700 mm pompeii oven as part of an outdoor barbie area with a side exiting flue. So far have cooked trout, pork, beef, pizza and custard desserts. Incoporated into the build were three 'K' type heat sensors to allow temperature readings for base, inner dome and outer dome. Have a prep bench on one side and a (wood) barbie on the other. Works a treat and, as the name implies, is a great place for beer and pizza. Cheers Doug [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg[/IMG] [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg[/IMG] [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg[/IMG]

scozzy on "Newbie from Newcastle"

scozzy — Sat, 10 Apr 2010 16:30:09 +0000

Hi everyone,great to be on here. Luv this site, and hope to share info with you all.Im a Scottish baker/pastrycook by trade, although not in the trade any more. Looking at starting up my own small business, doing woodfired pizza.Just researching online, though ive pretty much got firm ideas in my head. Anyone got a woodfired oven in their yard? Look forward to meeting you all here. Cheers for now. scozzy.

Jaeger on "Pizza dough"

Jaeger — Sat, 31 Jul 2010 16:38:38 +0000

I'm sure everyone has their favorite pizza dough recipe, but here's mine (using a Breville BB-400 bread machine.) It's based on the recipe on the box: - 1 tsp salt - 300ml cold tap water - 500g Lighthouse Bread & Pizza flour - 1 sachet Tandaco dry yeast (half a sachet is fine, but one sachet is easier to measure!) 1. Add the salt and water (to dissolve the salt), then flour and yeast. 2. Run on the "Dough" cycle (1h 25m.) 3. Divide the dough into four balls by weight - approx. 200g each. 4. Seal unneeded dough balls in freezer bags, excluding any air. (Defrost for approx. 2 hours at room temperature.) Potato and rosemary pizzas are my favourite - easy to make, and very tasty! (A mandoline is a must to produce thinly sliced potatoes.) My best ever pizza experience was from Sven's Viking Pizza in Bondi Junction, NSW - quirky, but sensational pizza bases and delicious toppings.

dazlynch on "Just discovered this site"

dazlynch — Thu, 29 Jul 2010 17:59:45 +0000

Hi all, I have been making home made pizzas for years using lebanese bread as a base. After watching Master chef I decided to try and make my own base. I discovered this site from the box of flour I used. It's awesome. Makes me want to make pizza every night. Have had 3 goes so far and getting better each time. Am having a problem making them round though. They have turned out more oblong like with rough edges and quite small. Any help would be appreciated. Cheers, Daz

Jennifer on "New Pizza Oven"

Jennifer — Wed, 28 Jul 2010 17:34:18 +0000

My husband just bought one but no instruction or recipes reading comments are they easy to use....

Adam on "And if you can't afford a REAL pizza oven..."

Adam — Wed, 21 Oct 2009 15:09:57 +0000

I have the spot picked out in my courtyard where I will eventually build my dream wood fired pizza over already. But in the meantime, I am going to have to suffice with one of those electronic circular jobs that you can get from Kitchen Warehouse and the likes. Anyone have any good recommendations?

jean on "Basic Pizza Base"

jean — Tue, 22 Jun 2010 10:38:23 +0000

Please may I have a basic Pizza base recipe

buetefamily on "Soft Sticky Dough"

buetefamily — Fri, 11 Dec 2009 05:01:03 +0000

Hi guys, We been making homemake pizza's every week for almost a year to practice for the building of our backyard pizza oven. Now it's built we still have a recurring problem of a soft pizza dough. They taste great, but the move from the bench to a paddle is very difficult with the dough often stretching or falling in a heap. We get around it in a kitchen but now we try in the backyard things are far more difficult. How do we get the dough to be a it more resilient and far less sticky. We tried lots of flour on the benches, baking paper, but the bases are stiff far to soft to slide. do we need to knead more? let it dry out a bit more? we are not sure. We watch your video on base making and apart from making balls we almost every thing else. any ideas??

shaggy on "where"

shaggy — Mon, 05 Jul 2010 20:12:43 +0000

where do you get buffalo mozzarella from not at my local stores cheers

BigBenCheena on "Bloody Delish "REAL" Veg Pizza"

BigBenCheena — Tue, 16 Feb 2010 16:49:13 +0000

I make this one when I'm sick of all the processed meats! It's just lovely and clean.... pizza sauce, mozzerella, chilli flakes, mushroom, fresh tomato, eggplant, broccolini tops, capsicum and snow peas......Bloody Delish!

Odysseym on "Buffalo Mozarella Where is it??"

Odysseym — Sun, 06 Jun 2010 14:35:41 +0000

Can anyone tell me where I can buy Buffalo Mozarella in Brisbane ...I haven't seen it anywhere.

sam_j_89 on "Helpful Appliances"

sam_j_89 — Wed, 20 Jan 2010 14:43:28 +0000

I used to be a takeaway pizza junkie (and I will admit it, I still get cravings quite frequently), but a few years ago I decided to try and create my own perfect pizza so I could have it conveniently in my own home, and in my opinion I have nearly done it! Many of the hardcore pizza makers will curse me, but I love using a breadmaker for the dough (with good bread flour always!). It works perfectly every time, and I hardly have to do anything! The breadmaker does it all for me! A few years ago I also invested in a pizza chef pizza maker. If you can’t have a woodfired oven, THIS IS AN AMAZING SUBSTITUTE! The base is cooked perfectly, and it gives it that slight charred taste without burning it, which an oven just can’t do. Tonight I am having a few friends over for a pizza night...it’s so fun to be able to create my own pizza that tastes so amazing (with the help of a few appliances which I HIGHLY recommend!)

simon on "tomato pizza sauce"

simon — Thu, 29 Apr 2010 10:40:59 +0000

Could you please send me tomato pizza sauce recipe to Simon <a href="mailto:stusmithy@westnet.com.au">stusmithy@westnet.com.au</a> Would be much appreciated as I am rather computer non savvy and can't find what I am looking for, Cheers

Ree on "How to get the base brown"

Ree — Thu, 13 May 2010 09:22:31 +0000

I cant seem to be able to get the base of my pizza brown its cooked but anemic on the bottom. help (I have a pizza oven)

Ree on "Bruschetta Pizza"

Ree — Thu, 13 May 2010 09:18:17 +0000

Put garlic butter on the base top with diced tomato, diced purple onion, sprinkle mixed herbs top with parmesen and small amount chedder my 5 year old loves it this is his favourite

Kaz on "Theo & Co. The Search for the Perfect Pizza"

Kaz — Sat, 20 Mar 2010 14:38:35 +0000

This is a wonderfully, unstuffy book written by the very charming and incomparable Theo Kalogeracos. Theo shares some of himself, his family history and has some thought provoking ideas about cooking pizzas. He really pushes the boundaries when it comes to his toppings. I really love this book. It tantalizes me with every turn of the page!!!!

david s on "Flour"

david s — Mon, 10 May 2010 19:43:25 +0000

Just used some Lighthouse Pizza and bread flour for a wood oven I gave my sister. It was the first time it cooked pizza and it worked perfectly. I live in Townsville and we don't seem to be able to buy the Lighthouse Pizza flour although there are other Lighthouse flours available. I normally use Allied mills pizza flour. I was quite impressed with the Lighthouse flour it made a beautiful light dough that stretched out easily, producing a delightful pizza crust. Also made a top class vienna loaf with the same flour which we cooked ages later when the oven finally cooled to 220 C

Murf on "Bellissimo woodfired ovens "New""

Murf — Tue, 04 May 2010 15:04:18 +0000

Hi All, I have found a new company here in perth that are selling excellent quality Woodfired ovens and very affordable, they look and cook fantasic. Check them out if you are in the market. <a href="http://www.bellissimopizzaovens.com.au" rel="nofollow">http://www.bellissimopizzaovens.com.au</a> From the team @ woodfired catering

LisaMay on "Prawn/Goats Milk Fetta Pizza"

LisaMay — Sun, 28 Feb 2010 17:14:03 +0000

This is a delicious pizza...use green prawns over a very simple tomato/basil base and then crumble Goats MIlk fetta over the top....just scattered don't over do it......Yummmmm

scentials on "I'm new here"

scentials — Fri, 29 Jan 2010 18:01:04 +0000

Hi Everyone, I'm Virginia and I live Tuart Hill, W.A. Have just started making pizza from scratc. My first attempt was scrumptious, but what I thought would be the easiest part was the most difficult. How on earth do you get it round lol.