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Pizza ideas? Got any?
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<blockquote data-quote="Marguerite" data-source="post: 377013" data-attributes="member: 1991"><p>I've cooked pizza outdoors in a cast iron Tuscan pizza oven. The oven part is above the fire and I do find it gets a bit too smoky, and especially since I'm mostly burning eucalypt, it's a strong flavour. I've got a terracotta tile in the oven and I put the pizza on that, but also on a metal tray because it's easier to get it in and out (I don't have a pizza paddle). I'd love to eventually have a more traditional pizza oven (covered in cement, better insulated).</p><p></p><p>As for how we make the pizzas - for outdoor cooking or in the oven inside, I use the bread machine to make the dough for me. Sometimes I use the pasta machine to roll the dough out evenly. I then cover the base with sugo (aka passata, or classic bottled tomato sauce Italian style). Add a bit of leftover bolognese sauce if I have it. Some fresh herbs (basil, oregano, thyme) and a little finely chopped garlic. Then it's whatever I have - red capsicum, fresh tomato slices, onion, mushroom.</p><p></p><p>Some Australian classics - we put pineapple chunks on or pizzas. In the pizza restaurants, it's called the Hawaiian pizza, but it seems it's peculiarly Aussie so perhaps we should call it the Sunshine Coast pizza. The Hawaiian pizza is very simple - sugo, maybe a little onion, garlic & herbs, then the vital ingredients - finely chopped ham and then the finely chopped pineapple. Top with shredded mozzarella. That's it.</p><p></p><p>Another Aussie classic - the seafood pizza. The surf 'n turf uses bolognese as well, but otherwise it's the same as the Hawaiian (without the ham & pineapple) then you top with shrimp (we call them prawns), calamari rings if you want, anchovies if you want - whatever you want in the seafood department. We can buy bags of frozen marinara mix, any of that is great on a pizza. But the flavours are delicate, so don't use cheddar on it, only mozzarella. We have a buffalo mozzarella in Australia which works well.</p><p></p><p>When we make a more standard supreme-style pizza here, we put sliced and chopped Italian salami on it as well as all the other usual stuff. Again, whatever we have. And the cheese - again, whatever we have. I've put blue vein cheese on a pizza as well as camembert. Actually, you can put camembert on a seafood pizza, the flavour is mild enough.</p><p></p><p>We have an Aussie chef who won an international pizza competition with a sweet pizza. I think his used sliced apple and cinnamon. Not for me, though.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 377013, member: 1991"] I've cooked pizza outdoors in a cast iron Tuscan pizza oven. The oven part is above the fire and I do find it gets a bit too smoky, and especially since I'm mostly burning eucalypt, it's a strong flavour. I've got a terracotta tile in the oven and I put the pizza on that, but also on a metal tray because it's easier to get it in and out (I don't have a pizza paddle). I'd love to eventually have a more traditional pizza oven (covered in cement, better insulated). As for how we make the pizzas - for outdoor cooking or in the oven inside, I use the bread machine to make the dough for me. Sometimes I use the pasta machine to roll the dough out evenly. I then cover the base with sugo (aka passata, or classic bottled tomato sauce Italian style). Add a bit of leftover bolognese sauce if I have it. Some fresh herbs (basil, oregano, thyme) and a little finely chopped garlic. Then it's whatever I have - red capsicum, fresh tomato slices, onion, mushroom. Some Australian classics - we put pineapple chunks on or pizzas. In the pizza restaurants, it's called the Hawaiian pizza, but it seems it's peculiarly Aussie so perhaps we should call it the Sunshine Coast pizza. The Hawaiian pizza is very simple - sugo, maybe a little onion, garlic & herbs, then the vital ingredients - finely chopped ham and then the finely chopped pineapple. Top with shredded mozzarella. That's it. Another Aussie classic - the seafood pizza. The surf 'n turf uses bolognese as well, but otherwise it's the same as the Hawaiian (without the ham & pineapple) then you top with shrimp (we call them prawns), calamari rings if you want, anchovies if you want - whatever you want in the seafood department. We can buy bags of frozen marinara mix, any of that is great on a pizza. But the flavours are delicate, so don't use cheddar on it, only mozzarella. We have a buffalo mozzarella in Australia which works well. When we make a more standard supreme-style pizza here, we put sliced and chopped Italian salami on it as well as all the other usual stuff. Again, whatever we have. And the cheese - again, whatever we have. I've put blue vein cheese on a pizza as well as camembert. Actually, you can put camembert on a seafood pizza, the flavour is mild enough. We have an Aussie chef who won an international pizza competition with a sweet pizza. I think his used sliced apple and cinnamon. Not for me, though. Marg [/QUOTE]
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