Sorry I feel unable to hit the little heart button on this one 
Why do people insist on making something good awful?
Maybe itās some tasty dish but they shouldnāt try to pass it off as pizza, our delivery service from across the street has some atrocities on their menu ā¦ the BBQ pizza being just one of those.
I know. Itās looks disgusting.
My wife and I have a game when we eat out with my family. My brother in law always orders the most insane thing on a menu and we try to guess what heās going to have. Our kids do it as well now.
He had the duck pizza
Some years ago I made a seven garlic pizza.
(Garlic salt in the dough; garlic sausage as a topping; fresh garlic and, I think, four sorts of pickled garlic cut small as more toppings.)
This was also the moment when I realised I was to some extent an adult: āI think Iāll eat the rest of that for supperā¦ oh, wait, I have a job interview tomorrow, maybe not.ā
Iāve been enjoying adding hot honey to pizzas recently. I too tend not to mess with the classics but a place I visited in Southern Pines, NC added hot honey to a sausage pizza and lockdown presented me opportunities to try it at home.
Iām probably asking too much here, but what is āworkableā? Is it wet? Just barely enough to get everything to hold together? Not quite enough to get everything to hold together?
My partner is half-German, so she can translate the linked recipe, thank you! I may try making that dough tonight for tomorrow consumption.
I donāt mind experimenting with foodā¦ after all, itās through experimentation that all great things are discovered (imagine if nobody was ever hungry enough to try eating lobster for the first time!). Shawarma pizza can be staggeringly good (said the Italian). Dessert pizzas are fascinating (apple and cinnamon, or brown sugar and lemon, or chocolate chipā¦). Iām happy to try out new things, and frankly, hoisin duck pizza might be spectacular. Duck tacos certainly areā¦ although I donāt understand fries made in duck-fat.
Sometimes messing with the classics is what gets us new classics! Bring on the Irish nachos and gyro poutine!
Doesnāt mean it will always be a success, of course. But I think an adventurous spirit goes a long way when it comes to food. Thereās always room for tried-and-true, of courseā¦ I ate about three pounds of fried chicken for dinner today, but it was Korean Fried Chicken. So damn good!
Anyway! Thanks for the pizza hintsā¦ I may try to make my own sauce next time (not this time since I still have sauce from Thursday, but next time). That sounds like a good idea. And try going much easier on the toppingsā¦ less is more, perhaps?
Oh man. Honey on pizza is good. Garlic honey on pizza crust, before you put it in the oven is even better. Just make sure you donāt get botulism.
Anyway, my advice is much the same as has already been mentioned. Put less toppings on. I think of homemade pizza as bread with extra bits rather that a plate for the meal. Downside is your pizza dough game has to be on point. Mine isā¦ 50/50, so I wonāt offer advice there. (Or I will, but directed at my self. Kneed it more you lazy lazy man.)
My favorite topping so far is pickled walnuts, blue cheese (or any soft cheese if you donāt like blue), and wafer thin pear. Top with rocket and parmesan when cooked if you can be bothered. If you need a base sauce use olive oil.
Or, olive oil, sage, garlic, and parmesan cheese. Goes super crispy and tasty.
Weāve stopped eating potatoes, but I can recommend potatoes with lemon juice squeezed onto them and fried in olive oil . . .
Hey! BBQ pizza is delicious!
Iāll check.
I think it needs to be relatively dry because otherwise it sticks when itās made into pizza bases. But wet enough to work with your hands.
I go with āNot wet but still a bit stickyā so youāll need some flour on your hands to be able to pull it. If it is too dry you will need to use a rolling pin to force it into shape. The key is to knead the dough for around 15 minutes or so (and that is using a machine!). When pulling the dough into shape it is tempting to use a lot of flour on the surface to keep it from sticking. But less is more in this case as well, I found out after one very dusty pizza crust.
And dough recipes are a dime a dozen, the most important thing is the ratio of liquid to flour and the amount of kneading. The rest is personal preference: how much salt, oil, flour type/s, sour dough vs yeast or bothā¦
Not saying you shouldnāt experiment but as you were unhappy with the results, Iād go back to the start and make sure all the basics are in order: dough, sauce, cheese, baking temperature (if you go lower in temp you just bake longer, some soggy pizzas just happened to me because they werenāt done yet).
Iām fairly sure Iāve posted this before but it seems it was in the other forum. For pizza, I often use this, if I canāt be bothered with making individual thin base pizzas - Foolproof pizza
Okay, I tried @Captbnutās recipe for pizza.
One is turkey-pepperoni and green peppers, another eggplant-zucchini, and the last was mushroom turkey-pepperoni.
I shouldnāt have been so ambitious. I forget sometimes that I am very bad with outline-recipes (āenough waterā). Not Captbnutās fault at all, of course, but I realized as I was putting the mixing bowl under the tap that I didnāt know how long to let it rise. Or how wet it should be before I start kneading it.
End result was fine. A solid 6.5/10. Needed more salt and probably a much longer rise, I think. Either way, a neat experiment.
I think Iām going to try the Foolproof Pizza (pan pizza appeals!) nextā¦ I meant to try it for this batch but didnāt realize it requires 8-24 hours for a rise.
That looks pretty good.
I asked my wife, but she wasnāt sure. We tried a few pizza dough recipes and they were all too wet, so were hard to work with and stuck to the paddle. She just added a bit less water than recommended and played around until we got the consistency.
As for the rise - the pizza oven doesnāt want too big a rise, so we leave the dough to prove for about 2 hours and then knock the air out of it. Itās normally doubled in size from pre proving.
I think using the oven means you donāt want too much moisture in anything - the cheese, the dough or the toppings.
Weāre making pizzas for my sonās birthday on Sunday. Weāll check the exact amount of water and take photos of each step.
I laid down another of the sirloin (rib) roasts that I showed you above, to cook on the 18th of September. This time I got the butcher to cut the ends off the ribs an inch from the steak because I have decided that the tomahawk steak look doesnāt actually add anything. I rubbed the ribs with salt, black pepper, coriander seeds, and allspice (toasted and coarsely ground), left them in the fridge to dry brine for two days, then rubbed them in olive oil, wrapped them in aluminium foil, and roasted them for two hours in the patio heater at about 100 C.
My sister made a glaze by boiling an onion in chopped tomatoes with garlic, thyme, black pepper, and bay leaf until it started to look jammy, then removed the thyme and bay leaves, purƩed it with a stab mixer, and added maple syrup, light soy sauce, and all the juices in the foil when the ribs were cooked. She coated the baked ribs while I brought the fire up to heat, and then I caramelised the glaze in hot smoke, basting liberally.
We ate the ribs with cole slaw and with extra glaze as a sauce.
It was very tasty, but next time Iāll cook the ribs for three hours.
My sister marinated a rack of lamb in black pepper, garlic, thyme, bay leaf, olive oil, and salt. I smoked it for three quarters of an hour at about 65 C, then cranked the fire up and cooked it at about 175 C to an internal temperature of 57 C.
We served it with kumara (sweet potato) that was first boiled them baked, with sautƩed fennel and spinach, and with a jus of reduced smoked-lamb stock.
That lamb looks lovely! I tried my hand at slow roasting a pork shoulder last week. Iāve made pulled pork before but not roasted in the oven and I was unprepared for how damn tasty this was. It just fell apart with no carving neccesary, but you still get the crispy crackling on the outside 
Iāve also been experimenting with some planet cake pops in preparation for my upcoming Galaxy themed Board Game Feast.
Slow-roasted pork, in particular, is quite easy to doā¦ and yet Iāve given up ordering pulled pork from food trucks (OK, back when food trucks were a thing) because itās always so tough and flavourless.
Get it from the Rib Man on Brick Lane in London, smothered in Holy Fuck Sauce. Its not tough or tasteless then!!
When I was on Brick Lane I was usually at the Beigel Bake getting a hot salt beef roll to eat when Iād cycled home (West Ham).
