Pizza pizza pizza

Timothy thought we should fire up the oven tonight and have ourselves some pizza. So we did. Tim had his first"in charge of cooking pizza" experience tonight and he did a dam fine job.
He had the oven roaring and the pizzas ltierally took 30 seconds to cook. Tempreture was around 450 degrees,probably a little too hot. But that means by tommorow morning I'll be able to bake the bread which I whipped up this evening. yummy fresh bread in the morning!

Harry with his tuna & corn pizza. He didn't have to worry about anyone else wanting THAT pizza!!

Too much pizza for Ellz.


The trick to a good pizza (in my opinion) is to have a great base. Use good organic flour that has no additives in it and organic cold processed olive oil.

 The toppings obviously should be fresh , fresh herbs, today we used basil from our garden and capsicum. I try to buy the best quality deli meats that don't contain too many nitrates . Thats what gives you that awful taste and dryness after eating highly processed pizzas.

 It's a bit tricker getting the good meats here unlike Canberra. But I have found a butcher that cures their own stuff in pineapple juice instead of suplhates and nitrates and all those other chemical compounds.
 And then there is the cheese. Buffalo mozarella is a great choice but not in Merimbula. So I get the next best thing. I try to avoid the Mainland & Begas etc etc but sometimes that's the only choice. We also use Feta, Bocconcinni, Haloumi and they all taste great.

The fun is in experimenting with different toppings of course. We've made many great ones and some not to be repeated. As far as tuna & corn goes, we'll leave that one to Harry!!

Let you know how our bread goes.