Bring-A-Topping

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in Features, Recipes, Pasta & Grains

frothing yeast

smooth, elasticky dough (lots of gluten)

Kitchen chaos

sabrage!

Little dough balls pre-rise #2

Dough balls post-rise + our token Italian

Topping station

Baking station

With full bellies, it was off to Class at Dowse Bar

Vivandiere and Walrii shredding the decks in a back-to-back dancefloor extravaganza

....where we located the remains of a polar bear

seXXXy bear

hooker bear

disgruntled bear

boogaloo bear

bashful bear

Zen bear

sporty bear

BC ladies - are you sure you trust them to cook your dinner?

Bring-A-Topping

Posted on
in Features, Recipes, Pasta & Grains

Inspired by a Guardian article entitled ‘The life-saving qualities of pizza‘, the need to a repent a hangover from The Fleet Store opening after-party (a project of Maxie’s along with QUT fashion student comrades).

The call of entertaining on the deck in summer and the need to feed friends before heading down to Class to see The Bookery Cook’s Vivandiere and Bookery COok head taste-tester and revered Dank Morass dj Walrii go back to back, we decided to make pizzas, bring-a-topping style.

The base recipe we used was Jamie Oliver’s, from his ‘Italy’ cookbook (recipe at bottom of blog). We did also try a ‘gluten free’ base for the gluten-sensitive amongst us, but it was a total disaster. Thanks to taste.com for a recipe that didn’t work. Dough felt like femo, didn’t rise, and when we tried to knead it it turned to crumbs.

Pizza bases
courtesy of Jamie Oliver’s Italy

Nb. We used 500g white flour (a special bread and dough mix we found) but dusted the bases with semolina (not flour) before adding the toppings for a rustic dimension

Serves 2 – 4 (if making for 2, freeze half the dough for use later)
Makes 6 – 8 small, thin pizza bases

400g strong white bread flour
100g fine ground semolina flour (or strong white bread flour)
½ tablespoon fine sea salt
1×7g sachet of dried yeast
½ tablespoon golden caster sugar
around 325 ml (just over half a pint) lukewarm water

Pile the flours and the salt on to a clean surface and make a 9 cm well in the centre. Add your yeast and sugar to the tepid water, mix up with a fork and leave for a few minutes, then pour into the well. Using a fork and a circular motion, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like stodgy porridge – continue to mix, bringing in all the flour. When the dough begins to come together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball. Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have a smooth stringy soft dough.

Flour the top of your dough, cover it with cling film and let it rest for at least 15 minutes at room temperature. This will make it easier to roll thinly. Now divide the dough into as many balls as you want to make pizzas, i.e. lots of small ones, or a few larger ones.

Timing-wise it’s nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, it’s better to keep the dough in cling film in the fridge rather than having rolled out pizzas hanging around for a few hours. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm / ¼ inch thick. Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack,
cover them with cling flim and put them in the fridge.

When you’re ready to cook them, preheat your oven to 250°C/500°F/gas 9. At this stage you can apply your toppings. Remember less is more. If you can, cook the pizzas on a piece of granite or a pizza stone in your conventional oven – if not, do them one by one on the bars of the oven shelf towards the bottom of the oven. (If you’re going to cook them on the bars of the oven, make sure they are not too big – otherwise they’ll be difficult to manoeuvre.) Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Some of the tracklist from the eve, minus the 80s house and boogiefunk deviations.

Pariah – Detroit Falls
Cuthead – Isley Bros remix
All green – Boog-a-loo crew
Star Slinger – Minted
Constrobuz – I can Live
Cuthead – Control
Phantogram – As I far I can see
Before i move off – Mount Kimbe
Blind night errand – Mount Kimbe
Africa Hi-tech – lash out
Bjork – miss u (Kastle Remix)
Buttrich Kastle remix
unexpected – digital mystiks
kastle  – you got the love
Art & Cash – sbtrkt
mr mageeka- different lextris
jack dixon – i let you
Gold Panda – Snow & Taxis
XX – crystalised (dark sky mix)
kavsrave – Tightly closed
Shlohmo – sippy cup
Embrace the minimum – King Cannibal
Hot City – Sweat
Roof Light  – Losing my mind
Vishnu  – Power of Love
Double Helix – Deep Life
Jose James – warrior
Fantastic Mister Fox – If I
DRT – rising Sun (Boogaloo Crew Remix)
Sepalcure – Every Day of My Life
Submersible Machines – Cold Seep
Deadboy  – If u want
Zomby- tarantula
Laid Back – White Horse

And when they made us stop the music we took the party back to the neighbours’…