Food, Drink & Dining Out What did you cook for dinner last night?

Mar 9, 2007
32,601
74,232
Way over yonder across the hill
AFL Club
Richmond
Other Teams
Burnie United FC, Cheddar AFC
Yes. Pineapple on pizza is quite the taboo subject around some people. Too sweet.
Indeed. Some just can't appreciate the extra sweetness when they get a mouthful.
But on a traditional style pizza like a margarita or capricciosa.
That sounds both delicious and brunchy. As I'm a fan of both of those type of pizzas, I'll give it a try.
 

mattyc75

Norm Smith Medallist
Dec 5, 2010
8,449
8,063
over here
AFL Club
West Coast
Other Teams
,west perthgolden state warriors
Potato and cauliflower soup
c048604dc7d750096f73ba1596d25534.jpg


Sent from my SM-G950F using Tapatalk
 

TheSierBear

Premiership Player
Jan 25, 2016
4,487
4,080
AFL Club
Collingwood
Other Teams
soft spot for Carlton out of pity
Roasted tomato and Red Capsicum soup, ergo, boil some pasts and turn it into a pasta, + Basil and grated cheese, bread on the side.

Edit, I upgraded and used Boccocini, * Boccocini is the best cheese!
 
Last edited:
Gas? Or coal?
Im getting a weber soon so going to get my smoke on

Sent from my SM-G950F using Tapatalk
bought myself a proper american smoker. So its smoked with a mix of hickory & cherry wood pellets
26e7136befcac4e89b64c23d59f0e0e3.jpg


Sent from my SM-G930F using Tapatalk
 
Made a dough 4 days ago, and left it to cold ferment for 72 hours. Both came out perfect
 

Attachments

  • 53A8F4B3-7E0E-4905-8377-332DCC08299C.jpeg
    53A8F4B3-7E0E-4905-8377-332DCC08299C.jpeg
    304.3 KB · Views: 100
  • 48125E37-DDF3-4769-9CC7-D2B569D0E42C.jpeg
    48125E37-DDF3-4769-9CC7-D2B569D0E42C.jpeg
    381.4 KB · Views: 85

Hawk Dork

Cancelled
30k Posts 10k Posts Zombie Lover BeanCoiNFT Investor
Feb 9, 2005
48,389
43,427
on the road to nowhere
AFL Club
Hawthorn
Other Teams
Hawks
Made a dough 4 days ago, and left it to cold ferment for 72 hours. Both came out perfect
I usually go just 48 hours its better than 24 by heaps but I find it doesnt get better after 48.
My dough is 3 cups bread flour 1 1/2 water (maybe a bit more or less) I like it wettish but workable.
1 tsp dry yeast and 1 of salt

On the day take it out and shape it cold, by hand to the pizza tray on silicone paper.(dont roll)
Then let it rise for 1 hour and 1/2 (1/2 is for the pizza stones to get warm)
 
I usually go just 48 hours its better than 24 by heaps but I find it doesnt get better after 48.
My dough is 3 cups bread flour 1 1/2 water (maybe a bit more or less) I like it wettish but workable.
1 tsp dry yeast and 1 of salt

On the day take it out and shape it cold, by hand to the pizza tray on silicone paper.(dont roll)
Then let it rise for 1 hour and 1/2 (1/2 is for the pizza stones to get warm)
The reason for the 72 hour rise is because it's a no knead version, so it needs the extra long, cold ferment.
 
Back