#11  
Old 03-07-2012, 09:14 AM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Pizza size

Quote:
Originally Posted by Fish Wheels View Post
I want pictures with a ruler
Sorry Fish Wheels, I measured (much to the surprise of my visiting guests as I yelled "hold it" ran in the house, got the tape and laid it across a sausage pizza I just removed and was about to cut) and it was 10". They would never have waited for me to get the camera .

I HAVE fresh oregano in my garden and didn't even think to use it! Next time, I'll do it for sure. I also made last week Shrimp-Pesto-Red Onion-Parma pizza that in hind-site, is begging for the "fresh" oregano. The fresh stuff is sweeter than the dried, quite tasty and perfect in summer salads or olive-oil based cold potato salads as well. (you know, boiled potatoes, EVO, lemon, green onions and dill...with fresh oregano kind of thing)

And remember Wotavidone: Early winter, when your basil has turned woody and ready to pull out: save the hard-wood twigs b/c they have the sweetest, most pleasant smoke added to smokers or just any bbq or wfo.

-Dino
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  #12  
Old 03-07-2012, 03:06 PM
TropicalCoasting's Avatar
Journeyman
 
Join Date: Dec 2011
Location: Qld
Posts: 365
Default Re: Pizza size

Quote:
Originally Posted by wotavidone View Post
My wife informs me that her basil has come along enough that I am to use fresh basil on the pizzas this week.
I didn't ask if she had oregano growing. I've been making do with the dried herbs, but fresh will be better I'm sure.
One of the reasons we go for the uncooked sauce is for the moisture - we like a bit of runny sauce left in amongst all the other ingredients.
Personally I think dry oregano is better than fresh.
Dried home-grown is 100x better than store bought too
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  #13  
Old 03-09-2012, 04:48 AM
Peasant
 
Join Date: Feb 2012
Location: Adelaide
Posts: 36
Default Re: Pizza size

the pizza places i worked at for a 12 inch (30 cm) pizza the amount of dough varied from 120 grams to 550 g the dough will go further if you give it more time to rise.

the base is cheap and filling so perhaps it depends on what you are out to achieve.
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