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ADVENTURES IN FOOD Part 1: PIZZA FROM CASA DE BYRON

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:

  • capers,
  • 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],
  • 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!


UPDATE 06/02/2011:

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…

 

  1. MUSHROOM SOUP SO GOOD – IT SHOULD GET ME LAID!
  2. FETTUCCINI ALFREDO
  3. PERFECT POACHED EGGS
  4. SWEET PORK & RICE
  5. WATERMELON? … WHO KNEW IT COULD TASTE THIS GOOD?
  6. DUCK SOUP FOR THE SOUL
  7. JUMBLE SALES!
  8. I MADE SANGRIA
  9. PIZZA FROM CASA DE BYRON
  10. MY FETTUCINE CARBONARA

Comments

  • Charmiene Maxwell-batten
    Charmiene Maxw...almost 4 years ago

    this is great!!!!

  • you should have tasted the pizza Charmaine. It is sooo easy that there is no reason to ever order home delivered “pizza”. For what it costs you can feed a whole family to over-flowing, AND do it in less time than it takes to get one delivered.

    And of course there is the added benefit of it being a really social way of cooking.

    – BYRON

  • Ellenor Clarke
    Ellenor Clarkealmost 4 years ago

    I agree, A friend of ours has a wood fired Pizza oven and it makes the best Pizza. They make the dough and we bring the toppings and put them on, out choice, they are the best pizzas, and a good glass of vino! What else could you want.

  • I suspect that we may end up making a small wood fired oven on Dad’s back verandah…

    – BYRON

  • Colleen Milburn
    Colleen Milburnalmost 4 years ago

    Yum yum!! How about sending some down this way, Byron? ;)

  • Its all gone Colleen. Sorry.

    – BYRON

  • Edge-of-dreams
    Edge-of-dreamsover 3 years ago

    So where’s the recipe?

  • Ingredients

    1. 375ml (1 1/2 cups) warm water
    2. 2 tsp (7g/1 sachet) dried yeast
    3. Pinch of caster sugar
    4. 600g (4 cups) plain flour
    5. 1 tsp salt
    6. 60ml (1/4 cup) olive oil, plus extra for brushing

    – BYRON

  • Edge-of-dreams
    Edge-of-dreamsover 3 years ago

    Thanks Byron, might try this tonight. I’ve been experimenting with gluten free flours and recently tried spelt. Base was a bit soft. It was interesting though. Nothing beats regular flour and yeast in a wood fired oven!

  • patjila
    patjilaover 3 years ago

    Great to read it and see that there are more who just make their own creative pizza’s regards of a hepcat cook :)

  • I don’t buy pizza anymore. It is just sooo easy to make that there is no point spending $20 to get a home delivered piece of bland rubbish.

    I can make from scratch and cook a home made pizza in less time than it takes to get one delivered. [I make my bases without yeast]

    – BYRON