Finally...

[stellar_muddle]

Have succeeded in making a decent yeast based pizza base from scratch.* Recipe from The New Zealand Flatters Cookbook by Lynne Melton. (I may post it late if people want). Not the most illustrious cookbook as it was left behind in a box of crap by previous inhabitants of Bradshaw Terrace. Nice fluffy texture to the base and rose well. Will try with added herbs and garlic next time.

I think attempting with non-dead yeast really helped...

And I think that the piece currently sitting on my plate may have cooled down enough not to burn the top of my mouth any more (though it is a bit late from the few bites earlier).

*I had tried before with Dad's recipe and failed miserably.

Comments

[etfb.livejournal.com]

I think attempting with non-dead yeast really helped...

I read that as "undead yeast" and now I have visions of incredibly tiny zombies running around a kitchen while Bruce Campbell fires up his combination Kenwood Chef and chainsaw...

[tenbears.livejournal.com]

Always interested in bread recipes.

[alpha-angel.livejournal.com]

Did you forget the thermodynamics of pizza...?

[stellar-muddle.livejournal.com]

I always forget the thermodynamics fo pizza until just after I have burnt the top of my mouth on the first slice.
Evil heat capacity of tomato base... but you can't leave it off... unless going turkey, cranberry and brie pizza...

[alpha-angel.livejournal.com]

and then the cranberry performs the same function as napalm.