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  #831  
Old 02-17-2014, 01:17 PM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

I did everything in the oven. Fry off the chorizo and onion, then spice infused chicken thighs, infused with turmeric and smoked paprika, I also use pimento as well.

A handful of calasperra or bomba rice per person . I did 2 in this case,
Can odd crushed tomatoes, pounder of Cherie tomatoes, 4 - 5 coffs chicken stocked, infused with large pinch of saffron, tea spoon of turmeric.
Cook just inside the oven opening Turing every 5 minutes quarter turn.

I added the seafood about 3 minutes before taking out of oven, took out and covered with foil lit sit for 10 minutes.
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  #832  
Old 02-18-2014, 04:43 PM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

All those in Melbourne and interstate in Australia, after researching for 2 weeks [some help from John (Octoforno) pointing me near the right direction. I found a supplier in Melbourne that just started recently importing Molino Caputo 00 Pizzeria flour $50 for 25kg. Will give up the details when I make the call and get info from distributor as you cannot buy direct.

Stay Tuned........... Unless you already know the source,,,,to
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  #833  
Old 02-19-2014, 04:58 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

Went and picked up the following and ordered 25kg bag of Molino caputo pizzeria tipo00. $50. Cool so now lets see if it makes a real difference.
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new build in werribee-imag1550_burst002.jpg   new build in werribee-imag1551.jpg  
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Last edited by oasiscdm; 02-19-2014 at 05:03 AM.
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  #834  
Old 02-19-2014, 03:49 PM
Apprentice
 
Join Date: Oct 2013
Location: Brisbane, Australia
Posts: 158
Default Re: new build in werribee

Interested to hear of your test results. Let us know how they go
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  #835  
Old 02-20-2014, 01:08 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

Will do.

Have ordered a 25kg bag of the the Molino Caputo tipo 00 pizzeria flour. Pick up tomorrow. Might try it Saturday night.

Here's the tip you cannot buy from the importer but give them a call they will give you a reseller in your area or someone that will be able to order. TI believe they distribute throughout Australia.

The bag I ordered will cost me $50 $2 per kg sounds pretty good got it from Lakes Fresh Food Market in Taylors Lakes which is west of Melbourne.

Finally a source in Australia for the flour they rave over OS. Basile started importing it only a few months back.

Here is the link - enjoy finally a source.
Food importers and distributors, Italian food and wine | Basile Imports

VICTORIA - Head Office
401 Dorset Road (PO Box 714)
BAYSWATER VICTORIA 3153
T 03 9762 9311 F 03 9762 9422

NEW SOUTH WALES
17 Distribution Place
SEVEN HILLS NSW 2147
T 02 9624 7622 F 02 9624 8622


SOUTH AUSTRALIA
6 Commerce Crescent
POORAKA SA 5095
T 08 8262 9700 F 08 8262 9777

WESTERN AUSTRALIA
44 Resource Way
MALAGA WA 6090
T 08 9209 1266 F 08 9209 1277

QUEENSLAND
Factory 7/18 Alexandra Place
MURARRIE QLD 4172
T 07 3890 1922 F 07 3890 1933
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Last edited by oasiscdm; 02-20-2014 at 02:24 AM.
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  #836  
Old 02-20-2014, 03:31 AM
Greenman's Avatar
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Join Date: Feb 2013
Location: Bundaberg. Australia
Posts: 718
Default Re: new build in werribee

I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.
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  #837  
Old 02-20-2014, 03:52 AM
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Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
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Thumbs up Re: new build in werribee

G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave
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  #838  
Old 02-20-2014, 04:17 AM
Apprentice
 
Join Date: Sep 2013
Location: Brisbane Australia
Posts: 127
Default Re: new build in werribee

Good tip oasiscdm

I still have have about 10 Kg of wallaby flour. But need to try the imported stuff. Have to see how good Molino Caputo is.

Cooked about 25 Pizza last weekend for my work mates. The Wallaby was good. It will be interested to see how everyone goes with imports...

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  #839  
Old 02-20-2014, 04:23 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

Quote:
Originally Posted by Greenman View Post
I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.
might get some Molino wholemeal as well and try that. Haven't had much success with wholemeal. Never seen Molino in W. Was it 25kg blue bag?


Quote:
Originally Posted by cobblerdave View Post
G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave
glad to be of assistance, especially after all you have assisted me.
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Last edited by oasiscdm; 02-20-2014 at 04:25 AM.
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  #840  
Old 02-20-2014, 04:28 AM
Il Pizzaiolo
 
Join Date: Jan 2012
Location: Australia
Posts: 1,008
Default Re: new build in werribee

Quote:
Originally Posted by brissie View Post
Good tip oasiscdm

I still have have about 10 Kg of wallaby flour. But need to try the imported stuff. Have to see how good Molino Caputo is.

Cooked about 25 Pizza last weekend for my work mates. The Wallaby was good. It will be interested to see how everyone goes with imports...

Cheers
have been using wallaby just finished it last weekend. That's why I have been tying to find reasonably priced pizzeria. The guy just happened to mention bisile imports, I think by mistake more than anything. From there it was easy called them Better be what it is cracked up to be brindle 25kg is a lot of flour if it isn't.
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Last edited by oasiscdm; 02-20-2014 at 04:33 AM.
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