For those who don't need there ego's massaged by telling everybody else what a fantastic sex life they have.

Always thin and crispy.

Salami, ground beef, sausage and other meaty stuff.

Cheese and lots of it.

Peppers

I am making myself feel hungry

Starting with my own dough...

I wind up with this... Home made sausage, sliced mushrooms and peppers, with home made tomato sauce covered with 3 types of cheese

Baked beans, bacon, onions and jalapeños.

Getting inspired!

Starting with my own dough...

I wind up with this... Home made sausage, sliced mushrooms and peppers, with home made tomato sauce covered with 3 types of cheese

Do you deliver Ian??

I have a fantastic sex life, thanks for asking Moonrakers.

thin and crispy

and always, all meat.

pizza of course

Moonrakers is SO considerate, inquiring after us all like that.

I go for the same one every time because it always satisfies.

As for pizza, i like margarita.

That would be crispy thin crust Salmon Pizza for us.

Here we are discussing two things : one that makes me hungry and another that makes me lose my appetite.

Which do you think there are.

Eeks and SBK's sex life or Ian's Pizza?

Somehow I think they are one and the same. Ian do you make your pizza while naked in the company of younger women? Who wears the apron?

Here we are discussing two things : one that makes me hungry and another that makes me lose my appetite.

Which do you think there are.

Eeks and SBK's sex life or Ian's Pizza?

Somehow I think they are one and the same. Ian do you make your pizza while naked in the company of younger women? Who wears the apron?

:oAny woman on this forum probably wouldn't be seen dead with me. I'm single and a hermit when I'm in Canada so I usually cook alone. And, when was married 15 years ago I did all the cooking. But, naked is NOT something you want to do around a hot stove. Don't ask me how I know, but don't cut up hot peppers and then touch your private parts before washing your hands.

Here we are discussing two things : one that makes me hungry and another that makes me lose my appetite.

Which do you think there are.

Eeks and SBK's sex life or Ian's Pizza?

Somehow I think they are one and the same. Ian do you make your pizza while naked in the company of younger women? Who wears the apron?

:oAny woman on this forum probably wouldn't be seen dead with me. I'm single and a hermit when I'm in Canada so I usually cook alone. And, when was married 15 years ago I did all the cooking. But, naked is NOT something you want to do around a hot stove. Don't ask me how I know, but don't cut up hot peppers and then touch your private parts before washing your hands.

Yep, I hear ya. Nothing worse than cutting birds eye chilies and forgetting to wash your hands before taking a piss.

Back to pizza, I havent made my own in awhile so will do so this weekend. Last weekend I was in good old Ukrainian Canuck mode and made perogies and cabbage rolls. And I am not even Ukrainian. Lots of labour but ohhh so yummy.

Thin and crispy, there is only a pizza.

Personally, with fresh sliced champigon, mozzarella, a dash of evo oil and black pepper, without tomato sauce. Simple and tasty

Washing your hands doesn't get the oil off totally. speaking from personal experience, yes there is something worse.

don't like spicy pizzas tho. I am a traditionalist when it comes to pizza, anyway

Washing your hands doesn't get the oil off totally. speaking from personal experience, yes there is something worse.

don't like spicy pizzas tho. I am a traditionalist when it comes to pizza, anyway

Traditionalist?

American or European style?

There used to be a place in Hindley Street, Adelaide that did a seafood special with real Southern Rock Lobster on it. Like about an inch thick. We're talking 70s here though.

More recently I had a pizza in Kunming, China that had local hard smoked ham and local goat cheese, both regional delicacies, on it that really impressed me. Washed down with a bottle of Great Wall Cab/Sav it was a treat fit for a Manchu Emperor.

I like all flavours of pizza, except the hawaiin one with pineapple on it.

My favourite one, which is what I order the most is seafood.

Florentine, with meat or without. New York crust (chewy but not bready or crispy). White sauce or red OK, but it must not be watery.

thin and crispy 12" seafood pizza!

prawns, crab, tuna, squid and lots of anchovies, olives, onions and peppers..

I make pizza at work especially on Friday and Saturday nights. My personal favourite is to take one of the bases that I have put on the racks to prove and gently squash it down so that it is between thin and think. Put a base of our tomato sauce, ham (off the bone not that processed crap), mushroom, pepperoni and onion. Top of with a liberal mix of tasty and mozzarella cheese.

Other fave is to take all the stuff we have left over from the night and shove it all on a pizza base. It could have artichokes, capsicum, six different types of meats, olives, two types of mushroom, two types of onion and anything else from the larder. Last one I cooked was over 3cm thick and tasted great.

Seafood pizza from Marcos in Joondanna, Perth. Big chunks of real seafood,large fresh prawns (not those little crappy ones most use)and their own delicious base. Don't dare ask for thin or thick crust!

I'm going to miss it when I'm gone.

I make pizza at work especially on Friday and Saturday nights. My personal favourite is to take one of the bases that I have put on the racks to prove and gently squash it down so that it is between thin and think. Put a base of our tomato sauce, ham (off the bone not that processed crap), mushroom, pepperoni and onion. Top of with a liberal mix of tasty and mozzarella cheese.

Other fave is to take all the stuff we have left over from the night and shove it all on a pizza base. It could have artichokes, capsicum, six different types of meats, olives, two types of mushroom, two types of onion and anything else from the larder. Last one I cooked was over 3cm thick and tasted great.

Do ou wiggle the dough round in your hands?

In the summertime thin crust with olives capers anchovies and an egg cracked on top black pepper and a dash of chilli oil.

In winter in Scotland folded over deep fried served with chips as I stagger home from the pub. Toppings? Who cares!

[Do ou wiggle the dough round in your hands?

At one place I use a commercial mixer (Hobart) because we do 6-20kg batches but where I work on the Fri/Sat one I wrote about it is made in a large rectangular food grade plastic tray. It is mixed by hand. Personally I think it makes a better dough but you have to be careful to keep the hands cool by dipping in cold water and work quickly. After it is mixed and then rested to prove it needs to be warm but not hot.

Most people don't make their own pizza because they think it is difficult but a nice basic recipe for a single 26cm pizza base is

1 cup plain flour, sifted

1/2 teaspoon caster sugar

1/4 teaspoon salt

1 tsp dried yeast

1/3 cup lukewarm water

1 tablespoon oil

mix the water and sugar in a bowl and then sprinkle the yeast on the surface. Leave in a warm spot. After about 10mins the yeast will start to activate. When it does give the mix a quick stir with a fork. The yeast will start to froth so make sure the bowl is big enough so that it doesn't spill over.

Sift the flour into a large mixing bowl. Sprinkle the salt around the edge (salt is needed to give the dough texture but will kill yeast on contact)

Make a well in the centre of the flour and add the oil and about three quarters of the yeast/water mix. Stir with your fingers. The dough will become wet but crumbly. Add SMALL splashes of the remaining water with one hand and squash and twist the dough with the other. Keep mixing quickly and you will find that the dough suddenly comes together into a single lump.. You may need to add a little more water or not quite all of it depending on a wide variety of factors including protein content of the flour, temp, humidity, and possibly the phase of the moon.

When the dough has come together, put it on a LIGHTLY floured surface such as the table top and kneed the dough quickly. Try not to over kneed it or the dough will get tough but you do need to kneed it else the gluten strands will not form.

Lightly oil a bowl and put the dough in it to rest (prove). Cover the dough with cling film and then a tea town. If the weather is cold wet the towel with hot water and wring it out before putting it over the dough.

The dough will rise and again depending on temp, humidity etc it can take from 30 mins to about an hour. If it doesn't rise within that time either do it again because the yeast died or send out for a home delivery pizza and try on a different day.

After the dough has proved you need to flatten it. Depending on how you like your pizza you can make thin and crispy buy pushing it down hard and then rolling it out or you can make a thicker crust by pressing it out with the back of your hand/knuckles. If you like THICK crust press it down the first time, gently roll it out and then put it into the pan and allow to rise a second time before adding the topping and baking.

Pizza is fun to make and the ingredients are limited to your imagination and what you have in the larder/refrigerator

CB

Well. that's me told!!

I have a fantastic sex life, thanks for asking Moonrakers.

thin and crispy

and always, all meat.

pizza of course

Be careful, mark may respomd.

Thin crispy covered with cheese, alfredo sauce spinach mushrooms onions black olives and pineapple

Thin crust for sure.

Two favorits when it comes to toppings:

1) Tomato sauce, American style pepperoni, onion, and mozzarella cheese (optional to add light toping of parmesan cheese).

2) Very thin tomato sauce base, taco flavored ground beef, diced onion, chunked tomato, chedder cheese and jalapenos.

Thin and Crispy base... Double Pepperoni, Double Cheese... is there any other kind of pizza?

One more:

thin and crispy (of course), special tomato sauce light cooked with some chili and garlic (like the Arrabbiata sauce), small calibre Napoli hot salami ( something like the American pepperoni, but more spicy), hot sliced jalapeno and plenty of fresh mozzarella.

Thin and crispy, std cheese and tomato base, add chicken and tuna fish, sounds odd, but it suits me.

P.S. std means standard, nothing else