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Not really Pizza, more Focaccia really. Made one with Prosciutto, the other with marinated Anchovies.
Both with a home-made tomato sauce, some black olives, mozzarella, parmesan and fresh basil.
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Oh yes, indeedy!!:drool::drool:
What wine are you having with it, Tony? And don't tell me none, as such lurveliness deserves to be accompanied with a nice red!:)
At least with the non-fishy ones...
Marco.
cant really eat pizza now.. not enough teeth :doh:
Only have one bottle in the flat at the moment, so it’s that one! [emoji23]Quote:
Originally Posted by Marco
Backdoor Cape Monster.
A cabernet/merlot.
Nice enough but nothing to write home about.
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Looks interesting, actually. Anyway, your focaccia/pizza is/was the star of the show!:)
Marco.
This:Quote:
Originally Posted by Marco
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Duly munched and enjoyed - was fab! Steak is now being cooked:)
Marco.
Ooh, that looks good! [emoji14]Quote:
Originally Posted by Marco
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Dough on the go. Kamut, white flour, sesame oil, ground nut oil, sea salt.
Baker's yeast. Buy it and freeze it. It will keep for at least one year that way but defrost it slowly before you use it. It'll be far more active that way.
Better than dried yeast by a margin.
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You are a bundle of joy sometimes Grant.:);)Quote:
Originally Posted by struth
Yeast re-sealed using very cheap Chinese vacuum packer.
Will use that for cheap sous vide using an oven set to 50 degrees.
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