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Author Topic: Yongala Pub Fat Aussie Pizza  (Read 189 times)

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Offline wotavidone

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Yongala Pub Fat Aussie Pizza
« on: December 15, 2018, 12:25:17 AM »
I enjoyed the vegetarian pizza at the Globe Hotel in Yongala, South Australia so much that I am going to do two things.

1) Do my best to spread the word to potential visitors that, if they can just get themselves out of Sydney, there is a whole world of Outback Aussie Pubs that will absolutely delight them. I'll name four or five, just to get 'em started:
  • Halfway Hotel, Oodla Wirra, South Australia. You could do a lot worse than have a beer and a feed at the Oodly.
  • Silverton Hotel, NSW. It still has a car or two from the Mad Max movies hanging around. Mad Max was filmed in the area
  • Globe Hotel Yongala South Australia. Great food, great beer garden, it very occasionally snows in winter believe it or not,
  • Prairie Hotel, Parachilna, South Australia. It closes over summer, but its the place to be if you want to try alternative meats. The Feral Mixed Grill has kangaroo, emu, and camel in  it.
  • Mungerannie Pub, Lot 10 Birdsville Track, South Australia
« Last Edit: December 15, 2018, 12:40:50 AM by wotavidone »

Offline wotavidone

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Re: Yongala Pub Fat Aussie Pizza
« Reply #1 on: December 15, 2018, 12:35:47 AM »
2) I'm going to attempt to reproduce Darryl's Fat Aussie Pub Pizzas at home.
This is a challenge, I've been a NP devotee for many years.

I started by making some high protein dough.

1 kg generic flour, with protein boosted to 12.5% from 10%
620g water
4 tsp salt
1 tsp IDY
dash (20 mls?) Olive oil.

By the time I finished, I had 1.7 kg/3.74 lbs of dough going in the wife's twin spiral mixer.

I love this thing - counter rotating dough hooks and a 2 speed motor driven mixing bowl.
She says I gave it to her as a present at least 12 years ago.
What stresses me is that, if I break it,  like all good appliances they don't make 'em anymore.
Despite many hours of research I have not found the same thing.
(Twin counter-rotating dough hooks, rotating bowl, 2 kg dough capacity.)



« Last Edit: December 15, 2018, 12:39:44 AM by wotavidone »

Offline wotavidone

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Re: Yongala Pub Fat Aussie Pizza
« Reply #2 on: December 16, 2018, 06:25:50 AM »
So I tried to make Fat Aussies.
Learned a bit.
1st one looked OK coming out of the oven but I wasn't all that happy with it. OK in its own right, but not really a Fat Aussie.

290g dough for a 12 inch pizza.
Sauce was pulped tomato with a clove of garlic, a dollop of sweet chilli sauce, some basil leaves and a sprinkle of rock salt.
Red and Green capsicum, sliced onion, sliced tomato, diced asparugus, diced pineapple.
Cheese went on top, rather than underneath the other toppings Like I normally do.
Cooked for about 4 minutes in the wood oven. That was trick #1 I had to learn - cooling the oven is not easy after years of going for as much heat I could get.
« Last Edit: December 16, 2018, 06:37:26 AM by wotavidone »

Offline wotavidone

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Re: Yongala Pub Fat Aussie Pizza
« Reply #3 on: December 16, 2018, 06:33:26 AM »
Second veggie pizza was better.
For starters I remembered the rest of the toppings.  ::)

290g Doughball
Same tomato sauce
Red and green capsicum, sliced onions, green olives (found some green Jumbo Kalamatas my neighbour gave me years ago.)
Diced pineapple, sliced sweet gherkins, diced asparagus spears, sliced tomato, a little extra salt, lots of cheese
Better.
Still didn't get the crust thick enough.
With all the pizzas, I tried a trick that I think I read in a Dough Doctor post, I brushed the stretched skins with olive oil to stop the sauce making the dough soggy. It worked a little I think.
Ran the sauce right out to the edge, as this was a noticeable trait over at the pub.
« Last Edit: December 16, 2018, 06:48:24 AM by wotavidone »

Offline wotavidone

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  • Location: South Australia
Re: Yongala Pub Fat Aussie Pizza
« Reply #4 on: December 16, 2018, 11:20:30 PM »
Just met up with a South African friend for a couple of drinks at a local pub before he cruises off back to New Zealand for the Christmas break.
Turns out he was at the same pub yesterday, watching them make pizzas on pre-made crusts from the Woolworths supermarket around the corner.
It was hilarious watching him demand an explanation from the manager. "What for you have a wood-fired oven and you get the pizza out of a plastic bag, eh?"
Priceless. ;D Of course, I was anxiously searching the floor for a hole to disappear down. ::)

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