Did pizza again for lunch
Halfway through the pizzas started to tip it down, not to be deterred rain coat on and very quick change overs data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Nothing special, just a bit of salt and pepper and oil. I used charcoal this time on the smokenator as I had some really big chunks, very impressed using charcoal. I think I prefer it to the briquettes.
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Realised the other day that due to travel commitments, the BBQ has been stood for a few weeks.
So as I have a full and uninterrupted weekend with family coming over this afternoon there's only one thing for it so I have been up since 6am getting the BBQ lit and we are now an hour in to an all day smoke.
Keeping it simple with just a nice piece of brisket (although I will fire up the second grill later for the burgers and other BBQ goodies).
I will post up some pictures later just as soon as it has stopped raining.
There's nothing better than getting up early to light the BBQdata:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Hi
I'm thinking of trying a pizza on the BBQ sometime this week,any advice on the type of flour to use for the base please?
Thanks
1 part strong bread flour to 1 part Tip 00 flour.
I use a standard white bread flour, but some people prefer to use the Italian "00" flour which is finer ground (and a lot more expensive). You can also add some semolina flour for colour and flavour.
Thanks, I'll have a look at the 00 when I'm in Tesco today but I know I have some strong white flour in the cupboard for the bread machine as a backup.
Any of you tried using a bread machine for the dough, or is it best to do it by hand and throw it above your head data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
While sorely tempted last night to do the latter, sense prevailed and I used a rolling pin data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Don't have a bread machine so whenever I make pizza or bread it is always by hand. Really doesn't take much effort or time to make up a bit of dough. I've tried the in the air thing but I'm not very good at it so it tends to be a rolling pin.