Last weekend I had a family dinner at Dad’s house.
Dad and I have been experimenting with making dough and pizzas and stuff.
Dad bought a pizza stone recently and it works just fine, but we needed a two more stones so Dad got two glazed terracotta floor tiles from a collection of spares he keeps in his workshop.
Glazed Terracotta tiles are definitely the way to go – cooked pizza slides off reeeeeeeally easily.
So Dad made the dough from a recipe which I don’t have on me or I would post it for you all [maybe later], and I went to my favourite shop in Brisbane: DELTA CONTINENTAL FOOD at West End.
Delta is the only reason you need to travel across town. The food there is just beyond compare, especially now they have moved into a bigger shop. Their last shop could not fit more than three customers [really] because it was sooooo small and all the produce was stacked from floor to cieling. It had a lot of character and was a lot of fun, but a bit annoying, still – you went there for the food.
Delta is the kind of shop where the Greek owner [Ben] welcomes you with a hearty “Hello maaaaate, ‘ow are you doin’ today?” and a big slap on the back.
Now Delta is in a huge [huuuu-oo-ooo-yooj] shop. Its sooo big they now have a proper full sized and fully stocked deli section that is bigger than their last shop.
But I digress….
I went to Delta and bought:
- white anchovy [from the deli, not a jar]
- green and black olives [again from the deli and not from a jar],
- sundried tomatos &
- artichoke [deli again],
- the most awesome imported Italian Pepperoni Sausage [it is sooo good that it makes you realise that what you thought was pepperoni was actually a lie],
- some lebanese haloumi cheese [not as salty as greek haloumi with a texture more like mozzarella],
- some locally produced cheddar, and
- some imported pancetta.
- Dad already had pineapple and tomato paste [homemade].
We figured if you’re gonna make pizza, you might as well have the best ingredients.
Dad had prepared the dough a few hours earlier, and it had been proving for a while.
Everyone arrived about 6pm and we all gathered in the kitchen to eat drink and be merry. Finger food and good wine in abundance with good company! we each took turns rolling out the dough for our pizzas.
Dad and I have a special trick for making professional looking pizza… rolling one into a perfect circle is nigh on impossible and while misshapen pizza has a certain rustic charm – round ones taste better [like stripes make red cars go faster].
But where do you find a 10inch round pastry cutter… you use a saucepan lid – the sharp edge cuts the dough perfectly. Now we can make perfectly round pizzas in a range of sizes from 5 to 10inches!
We put on our own toppings, and into the oven, 3 pizzas at a time. 10 minutes at maximum temperature [after the oven and the stones have pre-heated for an hour] and we had what I think was the best pizza I have ever had in my entire life.
Fresh, awesome ingredients, straight out of the oven and onto your plate.
It makes me realise that Pizza Hut/Dominos/Eagle Boys etc etc have been lying all these years, they make a good product, but it aint REAL pizza!
VIVA LA PIZZA!
Dad had a dinner party last night, and we decided that pizza would be the way to go.
Total of 7 people.
I made 9 pizzas in 24 minutes.
All awesome, and very very popular.
In relation to toppings, generally “less-is-more” is the way to go. Keep it simple. Don’t cover it in cheese, just a few bits of 3 or 4 ingredients.
CHECK OUT MORE OF MY ADVENTURES IN COOKING…