Had a nice weekend with my boy, nothing exciting.
Went to Borough Market (did I speel it rite this time Monty?) on Saturday form nomy ingrediments , then walked along the south bank of the Thames to Waterloo and home to make Pizza from scratch. Objectively it was a bit crap, but it was the 1st time I've made pizza from scratch and nobody died, so I'm calling it a success.

Sunday was chilling with Lego followed by sunburn in the park, all in all a good weekend.
The week holds not much except preparing to depart for my little holiday next week and enjoying the sun.
( CQ Knows the truth, all of it., Mon 25 Jul 2011, 9:56, 3 replies, latest was 15 years ago)

Toppings?
I want to make a pizza from scratch soon, but I'm not certain what to put on it...
( Agnostic Antichrist Baltimora, Mon 25 Jul 2011, 9:57, Reply)

On his: Ham and mushroom
On mine: Olives, anchovies and asparagus.

What I learned: you can make pizza dough with any old flower, but it's probably worth getting some nice wholemeal flour rather than making do with whatever you have in the cupboard. With anchovies. Less is definitely more. If you're going to put asparagus on pizza, cut it up in to manageable lengths first.
( CQ Knows the truth, all of it., Mon 25 Jul 2011, 10:11, Reply)

Olives are a straight no.

( Agnostic Antichrist Baltimora, Mon 25 Jul 2011, 10:16, Reply)

don't make it with any old flour
use OO flour or it'll be shite. And don't use wholemeal. And get a pizza stone.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 25 Jul 2011, 10:18, Reply)

Spicy sausage, black olives, mushrooms, jalapenos.

( Monty Boyce, My cheese game is strong, Mon 25 Jul 2011, 10:12, Reply)

from experience I like
pepperoni, chorizo and then 2 or more from sliced jalapenos, mushroom, green pepper, onion.

Don't forget, mozzarella THEN toppings THEN a sprinkle of parmesan.
( The Light in Chains don't touch the Pope's boner, Mon 25 Jul 2011, 10:13, Reply)

Barbecued chorizo is excellent.
Word to the wise.
( Kroney, Mon 25 Jul 2011, 10:13, Reply)

duly noted

( The Light in Chains don't touch the Pope's boner, Mon 25 Jul 2011, 10:15, Reply)

Onion on pizza is wrong.

( Monty Boyce, My cheese game is strong, Mon 25 Jul 2011, 10:15, Reply)

Opinion on pizza is wrong

(PsychoChomp, Mon 25 Jul 2011, 10:16, Reply)

Oponion

( Kroney, Mon 25 Jul 2011, 10:18, Reply)

Nonononono, you want bits of the toppings to crisp up, so you layer it like
this, only with all the ingredients. I like Sundried Toms, ham, a sprinkle of chopped chili and garlic and motzerlla.
( G/PP 💩💩💩💩💩&#128, Mon 25 Jul 2011, 10:15, Reply)

I'm thinking of making the tomato base with chilli already in
Then going for pepperoni, chorizo, pastrami, ham, german sausage, things like that.

Then, just to stop people from nicking any, I might put some pineapple on it. *hides from DG*
( Agnostic Antichrist Baltimora, Mon 25 Jul 2011, 10:15, Reply)

I totally dig pineapple in pizza, espsesh with a few jelipons so you get hot and sweet tastes.

( G/PP 💩💩💩💩💩&#128, Mon 25 Jul 2011, 10:17, Reply)

That's if I'm going for what is essenchally a savory doughnut, ala Pizza Hut

( G/PP 💩💩💩💩💩&#128, Mon 25 Jul 2011, 10:18, Reply)

Do you think I should make the tomato base a spicy, garlicy type one?

( Agnostic Antichrist Baltimora, Mon 25 Jul 2011, 10:20, Reply)

Just remember not to then use the same spices/garlic on the top
or it can get quite intense.
( The Light in Chains don't touch the Pope's boner, Mon 25 Jul 2011, 10:30, Reply)

I'm thinking of spending the most time on the sauce, get it strong and spicy
Then just layering meat around it, and having cheese over the top.
( Agnostic Antichrist Baltimora, Mon 25 Jul 2011, 10:33, Reply)

You have never been more wrong
bread/base, then tomato sauce, then mozarella cheese, then toppings, then a bit of grated/shaved parmesan and/or grana padano on top but not much.
( The Light in Chains don't touch the Pope's boner, Mon 25 Jul 2011, 11:24, Reply)

That you did. Well done you.

( Monty Boyce, My cheese game is strong, Mon 25 Jul 2011, 10:12, Reply)

Oh man, I totally dig Borough Market so hard.
How did you do the base? I quite reguarly make pizza but with a chiabbatta base and decent pasta sauce.
( G/PP 💩💩💩💩💩&#128, Mon 25 Jul 2011, 10:13, Reply)