Carolyn™ - Outdoor Cooking In Oz

Yesterday I started a half quantity of the basic dough using only white flour.  I let it rise for 2 hours with a loose lid on the container and then put it into the refrigerator where it dropped overnight about 1".  I knew this was to be expected so I didnt  worry.

We planned to make pizza and when we tipped it out it was very soft and loose.

Even with oat flour underneath and some extra flour it was easier to press it out rather than roll it out.



Kurtis wanted a meat lovers one and had cooked mince (ground) beef, salami, cabanossi, and bacon pieces on a bbq sauce and topped with a pizza cheese pre grated mixture.



Zoe prefers bacon and cheese with a few dots of salami on a bbq base.  We did this in a rectangle tin and she made hers in half and I did the other half on a tomato sauce base and the meats and cheese.



Its not visible but the base was nicely brown and the whole thing was given a A+ rating by all.   :)