Quick pizza base (8) - 800g white flour (I use 00 when I have it but strong white is recommended), 200g fine semolina, 14g instant (quick) yeast i.e. 2 x sachets, 1tbsp caster sugar, 650ml warm water, 1 tablespoon salt.
Mix it, kneed it, let it rise for an hour, knock it back, make 8 balls, rest for 15 minutes, roll/stretch. Can be kept in the fridge for the day after or frozen for use another day.

Artisan Pizza by Franco Manca is a good book. That has different pizza dough recipes suitable for baked and fried or tray baked.

As for sauce I simply use passata to do it the Italian way with a touch of basil.

Also don't buy a stone, buy an iron pan like this: http://www.amazon.co.uk/Vintage-Gourmet-TM-Pre-Seasoned-Tortillas/dp/B00V29TT8M/ref=sr_1_3?ie=UTF8&qid=1455221492&sr=8-3&keywords=iron+crepe+pan. Get it smoking hot on the hob, drop your base on and once it starts to bubble add your toppings and stick it under the grill.

Roses are red
Violets are glorious
Don't play hide and seek
With Oscar Pistorius

Even quicker pizza use pitta bread as the pizza base

Go take a jump, Jump | Victoria Coren | Opinion | The Guardian
http://www.theguardian.com/commentisfre ... bling-good

I'm not sure that our celebs are worried that near death will get them in the papers for a day... Certainly works for Channel Four.

Secret Teacher: I see Ofsted for what it is – a purposeless farce | Teacher Network | The Guardian
http://www.theguardian.com/teacher-netw ... less-farce

just discovered a torpedo by the side of the road in the middle of nowhere, judging by the markings id say its 1940s if anyones interested ill post some pics of it, looks fully intact

PoiDH.

Mark

heres a few pics, this type of bottle the torpedo type is a lot rarer than other types? found it at a newly discovered bottle dump

http://i.imgur.com/nRaONCZ.jpg

http://i.imgur.com/6D7kCeg.jpg

Its more likely a thermos flask minus the silver coating and tin shroud.

maybe ye, theres other vintage 40s 30s era bottles all round this site

So I tried this recipe today, used a quarter of the amounts to make two bases. Made multiple mistakes.

Firstly, whilst I quartered the quantities for flour, water and semolina, I forgot to do it for the yeast, sugar and salt. Secondly, whilst I was able to get semolina, it was coarse rather than fine. Made two balls and left them to rise.

I took them out of the fridge but got caught up with other stuff so whilst the first ball rolled out okay, I couldn't transfer it to the pizza tray once I'd loaded the toppings on. Ended up making a calzone (brushing the dough with garlic butter) which was delicious. For the second ball, I returned it into the fridge and as soon as I rolled it out, I stuck it on the pizza tray. It looks okay. Just waiting for the missus to come home to try it.

I thought I could be a politician and a human being. I was wrong - video | Opinion | The Guardian
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Did it still taste ok?

I normally buy it from Sainsbury's but strangely they have it in three different places. There's semolina on the flour/sugar/baking isle (Sainsbury's own brand) but that's the course stuff, there's course and fine on the Asian isle (Natco brand) but then on another foreign foods isle there are bags of fine (Encona brand). I buy the Encona.
http://www.mysupermarket.co.uk/Shopping/FindProducts.aspx?query=semolina&store=Sainsburys

Get a pizza peel and dust it with semolina and the pizza will slide right off. That's what I did when I used to cook using the pizza stone method. The method of cooking I use (iron pan) now means the toppings don't go on until the base is already in the pan so I don't get that problem any more.

One of my colleagues is 49 on Saturday so I'm telling everyone he's 50.

I'm good like that

Tasted quite salty to me but the missus loved it. Certainly not particularly worse than any Dominos fare. The crust was actually pretty good. I think for next time, I'll make the dough using half the quantities rather than a quarter. Should make a large enough pizza to allow a stuffed crust.


Will have another look some time. This was a 2kg bag of Natco.


Will have a look at this. Thanks.