Pizza crust quest – store wars, part 3

Eagle Boys Maroubra Junction got a trial of the gluten-free pizza crust, although I have to admit the conditions are different to other trials as the pizzas were delivered. Every few weeks we have pizza (and chicken) nights at uni, with the pizzas delivered, so they spent some time in those pizza bags travelling to uni with almost 30 other pizzas. I’m not sure if the flexibility in the crust was a result of steam rather than a normal property of the crust itself.

I’m not sure if I prefer it to the Pizza Hut crust, but it’s better than the Dominos one (I doubt you would be able to find worse). At first I wasn’t sure if the Eagle Boys crust was GF as it was quite chewy – I ended up inspecting a few of the normal pizzas to convince myself that yes, the crust I was eating looked different to the majority of the pizzas. I will have to trial Eagle Boys again, but using my local Randwick store to avoid the possibility of “tainting” the crust with steam. That would just mean that my experiment has not been under controlled conditions, and thus invalid.

Pizza crust quest – store wars, part 2

Being 40km and at least an hour away from getting home at 6.30pm on a Wednesday evening makes takeaway pizza sound very enticing – especially since Pizza Hut’s Classics pizzas are $6 each (plus another $3 for gluten-free) every day at the moment. Sure, I would have saved $1 per pizza if I purchased them on Tuesday, but I spent Tuesday at home and hadn’t washed my hair. I hadn’t washed it for a few days actually, so it did not need to go out in public.

Back to pizza – I ordered the Italiano and the Ham and Cheese pizzas from Pizza Hut Menai (a fair distance from Domino’s Coogee) and ate slices as I drove home. Unlike Domino’s GF base, I could actually eat the Pizza Hut one with minimal added water. The toppings were ample too, and the base not at all greasy. It lacked that chew you get from real pizza bases with gluten, but this one was enjoyable nonetheless. I am also a fan of a thin-based pizza, and that is how the Pizza Hut GF base comes. It was definitely a superior experience when compared to Domino’s Coogee. I do have a Pizza Hut relatively close to home, but I still need to try Eagle Boys’ GF pizza bases. Then I need to find out if my local Pizza Hut is as generous with toppings as Menai.

Pizza crust quest – store wars, part 1

Now that I’m trying gluten-free, I have to get to know where to get my take away pizza from for nights when I can’t be bothered cooking. As a student, I also have to try and find the cheapest GF pizza. On Tuesdays, Eagle Boys and Dominos both have cheaper pizzas with Dominos producing the cheaper GF pizza, which is what I tried this week.

I wasn’t a fan of it – dry and chewy (in a bad way as I don’t think having Sjogren’s helps with the consumption of Dominos’ gluten-free crust). I also felt they were skimpy on the toppings of my custom pizza – which I have previously ordered from a different franchise and been happy with. I frown upon you Dominos Coogee.

Eagle Boys next week – I wonder what their GF crust is like.

Beetroot, feta & spinach pesto pizza

Beetroot, red onion, feta, spinach pesto and mozzarella on a semolina crust

Also known as “how to ruin a detox weekend”, but I’m just being a bit melodramatic. 🙂 Another Baking Society meeting, another theme – this time it was “Red.” Cue the comments of red velvet cupcakes, strawberry macaroons and berry flavoured things. BORING.

As I am on a quest to find the best pizza crust recipe (to my liking), I thought I’d attempt a semolina pizza crust recipe I found and then use Baking Society as a reason to not eat all of what I baked (or to share my glorious triumph of the perfect pizza crust). I’d stumbled across this set of pizza topping ingredients during the week, and thought it’d be perfect to represent “red.” I adapted the recipe a little as I didn’t have any rocket (arugula) and added a bit more pepper to compensate. I’m also not sure if I like goat’s cheese, and decided that it wasn’t appropriate to find out when feeding other people. So I used feta instead.

Verdict? Pizza topping combination was great. Definitely something I’ll do again (especially given that most of the ingredients can typically be found in my fridge/pantry, and it’s easy for me to keep a can of sliced beetroot on hand for this). Pizza crust wasn’t to my liking – I have another recipe that I prefer, but I think that this is a good crowd-pleaser recipe. It was a good crunch and is very chewy. It’s a crust that needs topping or otherwise may take a bit more effort to chew (unless you put butter on it… errr…)