I usually have a big casserole bowl of stir fry veggies that eat frequently. I often take the old stir fry and place it on the thin pizza crust and add the usual sauces and cheeses. I like the extra sharp Canadian Chedder to go along with the mozzarella cheese. When I make the pizza dough I do a bunch at one time. It's too much work for one pizza. I shrink wrap the ones I'm not eating that night and stick them in the deep freezer.

Well. that's me told!!

Hmmm I think I may have missunderstood the message - I thought you were asking how I make my pizza.

CB

I usually have a big casserole bowl of stir fry veggies that eat frequently. I often take the old stir fry and place it on the thin pizza crust and add the usual sauces and cheeses. I like the extra sharp Canadian Chedder to go along with the mozzarella cheese. When I make the pizza dough I do a bunch at one time. It's too much work for one pizza. I shrink wrap the ones I'm not eating that night and stick them in the deep freezer.

Sounds good to me. Personally I am not keen on thin and crispy pizza base, they remind me of a ryevita biscuit with topping,. Nor am I keen on a pizza base that is like a slab of bread. It takes me about ten minutes to make the pizza I described above. The mixing and kneading is easy and quick. The dough needs to rest while the yeast does its work, then it is just a case of push down and make it. At 220C in the oven it only needs about 7-10minutes depending on how much topping is on it.

All up I find it a very easy meal to make which was its original purpose. I also don't like freezing them. I only have the one pan at home and my freezer is big enough to fit an icet ray and the odd emergency beer to be rapid cooled.

One of the things I like about pizza is that everyone has their valid point of view on what makes a great one. Bit like life really.

CB

This pizza restaurant was built in an old brothel (just research Fitzroy St, St Kilda ).

Topolinos - best pizza in the world. Here.

Sounds good to me. Personally I am not keen on thin and crispy pizza base, they remind me of a ryevita biscuit with topping,. Nor am I keen on a pizza base that is like a slab of bread. It takes me about ten minutes to make the pizza I described above. The mixing and kneading is easy and quick. The dough needs to rest while the yeast does its work, then it is just a case of push down and make it. At 220C in the oven it only needs about 7-10minutes depending on how much topping is on it.

All up I find it a very easy meal to make which was its original purpose. I also don't like freezing them. I only have the one pan at home and my freezer is big enough to fit an icet ray and the odd emergency beer to be rapid cooled.

One of the things I like about pizza is that everyone has their valid point of view on what makes a great one. Bit like life really.

CB

Like you, I only make the dough because it's fun to do. My recipe is similar to yours. However, when I'm lazy, we have a local bakery that makes pizza crusts every day and supplies them in two thicknesses... thin and regular. For 150 baht I can buy two 12 inch crusts along with the sauce.

thin crust, sauce an' cheese then spicy pork sausage, dabbled on without casing, fresh sliced jalapenos, then topped with thin fresh lemon slices before the oven...discovered this at a Shakey's place in North Oakland round the corner from our flat on 65th and Telegraph that was popular with frat boys from UC Berkeley...chiles on a scale from 1 to 10 and of course the drunken frat boys ensured a roaring trade...remarkably it was a tasty pizza when the chiles were applied in moderation...they useta have a PONG electronic game machine (1972)...

I often buy a margarita ready made pizza at my local supermarket and just add extras. Depending on what is in the fridge or cupboard. Mostly mozzarella, ham, anchovies etc.

I also cut the bought pizza in half, so have two meals but change the toppings the next day.

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

i always wondered what that stuff that looked like oregano was

One of my things to do before i die is to go to Amsterdam for a coffee.

I only made it to Schipol airport in transit to more tropical climes.

Great after a few umm coffees and whatnot....

Now I understand your nickname...

I have not had more than a mediocre pizza in over 20 years (since I moved to Thailand). This subject is downright depressing. 

Diavola and i am just about to make one for the game later on

Thin crust, with triple peparami and a sea of black olives

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.

"thin and think" ? Is that a Chefs term, that us mere Microwave merchants are unaware of

Great after a few umm coffees and whatnot....

Now I understand your nickname...

That would be way too easy.....

The secret behind the Italian Pizza.

Don't click here if you are Italian.

This pizza restaurant was built in an old brothel (just research Fitzroy St, St Kilda ).

Topolinos - best pizza in the world. Here.

Hey I think I remember this pizza place before it sold pizza

CB

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

The Happy Pizza Company in Cambodia has a three stage pizza for patrons who like a pizza cooked with a locally culitvated herb. The Happy Pizza has a liberal sprinkling of herb, the Very Happy Pizza has much more but the "Really Happy Pizza" has the most. My only concern is that after coming down from the pizza high the natural inclination is to teed the "munchies" What better than another pizza?

CB

I have not had more than a mediocre pizza in over 20 years (since I moved to Thailand). This subject is downright depressing.

From memory you are a thin and crispy base with sausage fan

CB

Great after a few umm coffees and whatnot....

Now I understand your nickname...

That would be way too easy.....

He is a bear in a lemon squeezer hat

CB

I have not had more than a mediocre pizza in over 20 years (since I moved to Thailand). This subject is downright depressing.  

From memory you are a thin and crispy base with sausage fan

CB

Actually, New York crust (thin, but not too thin and slightly bready while crispy on the bottom) with pepperoni, mushrooms and olives, but a good, plain cheese pizza is good enough.

I have not had more than a mediocre pizza in over 20 years (since I moved to Thailand). This subject is downright depressing. 

Thats why you gotta make it yourself, done the way you want it

From what i understand, high gluten flour is not available here and that is what it takes to make the type of crust that I really enjoy.

I have not had more than a mediocre pizza in over 20 years (since I moved to Thailand). This subject is downright depressing.

From memory you are a thin and crispy base with sausage fan

CB

Actually, New York crust (thin, but not too thin and slightly bready while crispy on the bottom) with pepperoni, mushrooms and olives, but a good, plain cheese pizza is good enough.

Had to read this twice....I thought for just a moment.......oh well never mind.

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

The Happy Pizza Company in Cambodia has a three stage pizza for patrons who like a pizza cooked with a locally culitvated herb. The Happy Pizza has a liberal sprinkling of herb, the Very Happy Pizza has much more but the "Really Happy Pizza" has the most. My only concern is that after coming down from the pizza high the natural inclination is to teed the "munchies" What better than another pizza?

CB

I tried this at the place along from the FCC but the pizza was barely edible. Having a second one would have been torture.

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

The Happy Pizza Company in Cambodia has a three stage pizza for patrons who like a pizza cooked with a locally culitvated herb. The Happy Pizza has a liberal sprinkling of herb, the Very Happy Pizza has much more but the "Really Happy Pizza" has the most. My only concern is that after coming down from the pizza high the natural inclination is to teed the "munchies" What better than another pizza?

CB

10 years ago in Haad Rin you had the option to have mushrooms or not on your Pizza.

I'm quite partial to the calzone served up in Amsterdam covered in bolognese sauce. Great after a few umm coffees and whatnot....

The Happy Pizza Company in Cambodia has a three stage pizza for patrons who like a pizza cooked with a locally culitvated herb. The Happy Pizza has a liberal sprinkling of herb, the Very Happy Pizza has much more but the "Really Happy Pizza" has the most. My only concern is that after coming down from the pizza high the natural inclination is to teed the "munchies" What better than another pizza?

CB

10 years ago in Haad Rin you had the option to have mushrooms or not on your Pizza.

Menu's haven't changed all that much over the last decade then!

I'd just settle for having pineapple banned as a pizza topping.

I'd just settle for having pineapple banned as a pizza topping.

And I'll be right behind you.

I was very surprised that I quite like it, but the other half of the pizza has to be pepperoni.