Tag Archives: pizza

Product Review: Domino’s Pizza Gourmet Range

Recently, I was invited to review Domino’s new gourmet pizza range. As I love pizza and can have moments of complete and utter laziness when it comes to cooking, we do order pizza home delivery occasionally in our house. In my opinion, it will never beat home-made pizza but when you just want an easy night in front of the TV, it is ideal for a treat.

For our pizza feast, we invited my sister and her boyfriend round as they are great pizza lovers too and will never turn down a takeaway. After much decision making, we ordered:

1x Triple Bonanza deal:

  • Large (13.5″) Four Seasons
  • Large (10 slices) Meatilicious
  • Large (10 slices) Americano

2x Twisted Dough Balls Cheese & Herb

1x Gourmet Garlic Bread

1x Small (6 slices) Original Cheese & Tomato

2x Domino’s Cookies

1x 500mL tub Ben & Jerry’s – Chocolate Fudge Brownie

1x 500mL tub Ben & Jerry’s – Cookie Dough

The total cost of our order came to £66.40 which I know is quite expensive but we did get loads of pizza and lots of dessert too.

The new Gourmet range consists of three pizzas called the Firenze, Florentine and Rustica. The Firenze is topped with Ventricina Salami, Pepperoni and Peruvian Roquito Peppers and the Florentine is topped with Baby Spinach, SunBlush Baby Plum Tomatoes and Greek Feta Cheese while the Rustica is topped with Chicken breast strips, smoked bacon rashers, baby spinach and SunBlush baby plum tomatoes. All the pizzas come on a thin crust base. As I could not decide which pizza I wanted to try, I had the Four Seasons pizza which includes a quarter each of the Firenze, Florentine and Rustica, with a quarter Sunblush baby tomatoes. I was very impressed with the Four Seasons Pizza. It was very fresh tasting and full of flavour. One disappointing aspect for me was that it seemed a bit dry and needed a bit more sauce or something to liven it up.

We were very impressed with the dough balls and the gourmet garlic bread. They were both full of cheesy garlic deliciousness. Once we got to the last dough ball, I did think a fight was going to break out over who got it but fortunately that didn’t happen. Stuart and my sister’s boyfriend both loved their pizzas as you can see, they had already started tucking into them before I took the photos.  I have secret obsession with Domino’s cookies which are freshly baked as you order them and although they look small and unimpressive for the price tag, I can ensure that they are worth every penny!

We ordered at about 8.15pm on a Saturday night via their website and our order turned up within the hour. Unfortunately, half our order was forgotten (basically the ice cream and the cookies) but once we alerted them to the fact, the delivery driver was back within 20 minutes with the rest of our order and a complimentary garlic bread for the inconvenience.

Overall, we were very impressed with Domino’s pizzas and their delivery service. We will most certainly use them again, especially when my next cookie fix strikes! :-)

Disclosure: I was invited to order from Domino’s and review their new Gourmet Range. Our pizza feast was complimentary, however all opinions are my own. 

Cookbooks Crazy!

I am a great lover of cookbooks as I am sure many of you know. I have so many that we are considering moving house so that we have room for the baby when it arrives. I was recently sent a bumper collection of books from New Holland Publishers to review.

The first book they sent me is ‘The Food Lovers Guide to Europe’  by Cara Frost-Sharratt. This is an informative travel guide to the best places to eat, the best farmers markets and the best foodie treats that Europe has to offer. I thought this was quite useful, especially if you are touring around Europe, however in some areas, the book is limited to only the major cities or towns so if you go outside of that area, there are no recommendations. On the other hand, if they did include everything, it would be a very large book! This is perfect size for travelling and is easy to read on the plane or coach heading to your destination.

The second book they sent me is ‘Special Cupcakes‘ by Wendy Sweetser. I love cupcakes and cake decorating so this seemed perfect for me. This book has cupcakes in it for most occasions, including Baby Shower Lemon Cupcakes that I made to tell my work colleagues about my impending arrival.

One issue with this book is that it is American so some of the quantities may seem quite large to what we are used to. Some of the flavour combinations are a bit strange too. Caribbean mango and palm sugar cupcakes anyone? However the book is very good for inspiration and you never know some of the more stranger combinations may taste good!

The third book they sent me is ‘One More Slice’ by Leila Lindholm. This is a follow up to her first book, ‘A Piece of Cake’ and featured recipes for pizzas, bread, pasta, pancakes, waffles and desserts. I have made the basic pizza dough recipe out of this book three times and each time, it has been perfect. I love this book and I cannot wait to get my hands on the first one. The recipes are simple and easy to follow. I highly recommend this book.

Jo’s Kitchen readers can get 25% discount off ‘The Food Lovers Guide to Europe’, ‘Special Cupcakes’ and ‘One More Slice’ from New Holland Publishers. Enter the discount code Jos to get 25% discount plus free P&P when ordering the books through the New Holland Publishers website. (Offer valid until 30th September 2011 to UK residents. Discount cannot be used in conjunction with other offers!)

Many thanks to Iain from New Holland Publishers for sending me the books to review and giving the exclusive offer for Jo’s Kitchen readers. :-)

Happy Cooking! :-)

Jo Cooks: Go Green Week Cookery Demonstration

This is the second in my occasional series of video posts of me cooking in my kitchen. However, this time I am not in my kitchen. I am cooking in the food technology room at the University of Worcester. This was a special event for Go Green Week, a student action week to raise awareness of climate change. I told you about my then impending cookery demonstration here.  I made:

  • Local Vegetable Curry and Naan Bread
  • Roman style Vegetable Pizzas
  • Caramel Apple Meringues

The vegetables were kindly donated by Paul from Worcester Produce. The demonstration was filmed and edited by the wonderful Martin Duke. Thanks  to both of you for your help. It is much apperciated :-) You can download a PDF with my recipes on here: Cookery Demo Recipes Please note, you will need Adobe Reader or Adobe Acrobat to read and download the file.  I really enjoyed doing the demonstration and I hope the people who attended enjoyed it too. I hope you enjoy watching the video. Please let me know what you think. Below is a small selection of photos from the event.

Photo by Martin Duke

Happy Cooking! :-)

Fresh From The Oven: Pizza Napoletana

This month’s Fresh From The Oven challenge was chosen by  Lauren from Coffee Muffins and I was very relieved when I discovered she had chosen Pizza Napoletana for us to bake. Pizza is one of my favourite things and is something I make quite regularly so this was the first Fresh From the Oven challenge that I did not feel nervous about. The recipe below is from Peter Reinhart’s The Bread Baker’s Apprentice. The only thing I do not normally do is leave my dough in the fridge overnight to prove so cooking this pizza recipe took a bit more planning and preparation than my usual pizza recipe. Lauren had suggested that we try and attempt to do a pizza toss but I decided I was not brave enough for that. I topped my pizza with a home-made tomato sauce, chorizo, ham, cheddar and mozzarella cheese with a good sprinkling of Italian herb seasoning and lots of black pepper. Overall, I was quite impressed with this recipe and I intend to make it again soon.

I will not be taking part in the next Fresh From The Oven challenge due to work commitments so I would like to wish good luck  to everyone for the next one. Many thanks to Lauren for choosing this month’s challenge.

Happy Cooking! :-)

Pizza Napoletana

From Peter Reinhart’s The Bread Baker’s Apprentice

The recipe amounts make 6 9-12 inch pizzas, which I think is rather a lot, even if you can keep the dough in the fridge for 3 days or in the freezer for 3 months! I made a third of the recipe, which was enough for two perfectly sized individual pizzas. The amounts for 1/3 quantities are given in brackets.

  • 4 1/2 cups or 20.25 ounces (6.75 ounces) of unbleached high-gluten bread flour
  • 1 3/4 teaspoons or 0.44 ounces (0.14 ounces) of salt
  • 1 teaspoon or 0.11 ounces (1/3 tsp) of instant yeast (if using active dry yeast you will need to increase this by 25%)
  • 1/4 cup or 2 ounces (0.67 ounces) of olive or vegetable oil, optional
  • 1 3/4 cups or 14 ounces (4.67 ounces) of ice cold water

Method

  1. Stir together the flour, salt and instant yeast in a large bowl. With a large metal spoon (I used a wooden spoon and it didn’t seem to make any difference) stir in the oil and water until all the flour is absorbed. To do by hand, you need to stir with one hand and turn the bowl in the opposite direction with your other hand. You need to do this for 5 to 7 minutes, occasionally changing the direction as to really help develop the gluten. This method of mixing is actually quite a difficult task, sort of like rubbing your tummy while tapping your head, but as long as you are mixing the dough it should work out ok.  To do in a mixer, make sure you are using the dough hook attachment and mix on medium speed for 5 to 7 minutes. Either way you mix you should end up with a smooth dough which is a little sticky. It should clear the sides of the bowl but not the bottom. If it isn’t clearing the sides then add a little more flour and mix again. If it clears the bottom then add a couple of drops of water, and mix again. The finished dough should be springy, elastic and sticky but not tacky. If you use a thermometer it should register somewhere between 50 to 55 oF.
  2. Now prepare a sheet pan with baking parchment and spray oil. Flour your counter and remove the dough on to the counter. Using a metal dough scraper (or your hands) create 6 equals sized pieces of dough. (I only made 2 using my 1/3 ingredients).
  3. Flour your hands and shape each into a ball, if your hands stick add more flour and try again. Place each ball onto your sheet pan, spray each piece of dough with oil. Once all pieces of dough are on the tray, enclose it in a food-grade bag and pop it into the fridge. Because I was only making a small quantity of dough, I didn’t use a tray at all, I just added each ball to a food-grade bag which I had sprayed the insides with oil. Then popped each bag into the fridge.
  4. The next day a couple of hours before you want to cook them remove the dough from the fridge. Dust your counter with flour (and your hands) then spray oil on top. Place each ball on the counter and then gently press each into a flat disc about 1/2 inch thick. Top each with a little flour and oil and cover with another bag. Let rest for 2 hours.
  5. At least 45 minutes before cooking put on your oven on at it’s maximum temperature (mine goes up to 250 oC, which worked ok) up to 800oF. If you have a baking stone put it in the oven now. If you don’t have a stone then you can use a normal baking sheet, just don’t preheat it first.
  6. Now comes the tricky part to stretch out your dough, dust your peel or sheet pan with semolina flour or cornmeal. Coat your hands in flour including the backs and your knuckles. Gently lay the dough on to the top of your fists and carefully stretch it by bouncing the dough in a circular motion. As it starts to spread out you can move to the full toss method (flinging it above your head and hoping it doesn’t fall on the floor – good luck!). If it sticks to your hands at any point lay it out flat and redust your hands, continue stretching until it is the desired width. With my dough I found it really hard to stretch my dough this way (as it kept tearing) so I stretched it gently on a well floured work surface. You can also roll it out using a rolling pin, but this isn’t quite such a good method for working with the dough. Once you have reached the desired width place the stretched dough on the peel or baking sheet.
  7. Now you can top it as you wish. Now that your oven should have preheated, transfer the pizza to your oven. It should only take between 8 and 10 minutes to cook. You might want to turn it 180 degrees after 2 minutes, if you think it might over cook on one side.
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