We love pizza here but I’m afraid I’ve never had much luck making a nice dough.
Thanks!

I was blessed to have had a proofing box at a restaurant I worked at years ago and was lost to bread making for more years than I care to admit after leaving. Now the “spaceship” is my best bread making friend. :)

I don’t think there is a topping we haven’t tried over the years…we make pizza most every Friday night.

Shell – Chilli oil! You’re a woman after my own heart, Shell. I’m a big chilli fan and I think The Bear would love it too. We’ll definitely give this a try. If not for pizza, then for everything else in between :)

Maybe for the Bear’s next lesson, you can teach him how to make his own chilli oil for drizzling over your next pizza experiment!

Use some olive oil (avoid E.V, as it’s flavour can be too overpowering) and add a mixture of both flakes and whole dried red chillis (to make about 500ml infused oil, use 30-40g total ).

The oil infuses over time and it does take a few weeks to get firey. It keeps nicely in your pantry for months but, if your Husband is anything like mine, it’ll be gone in no time!

Sophie – They weren’t greasy, it’s so great.

Diva – I’m willing to share. But they’re all gone now!

Krysta – No probs!

Jude – Absolutely!

Y – Next time, drop by for some :)

Samantha – That’s the site we used to get the recipe from!

Dee – Don’t worry, I’m sure it works just as well with plain flour.

Lisa – The pesto was really really good.

Noble Pig – Me too! The Bear’s was a little wonky, but that made it even more lovable ;)

Lorraine – I agree, way too much salt! Although I think my salami topping was quite salty too ;)

Peter – Thanks for stopping by! I love your blog. Hurray for Sydney food bloggers!

Laura – Domino who? Never calling him again. :)