The Loveless Cafe, Nashville TN

"Hot Biscuits" and they don't mean cookies. These are scones served hot, and complimentary with your meal. And as soon as you polish the plate of 6 biscuits, they bring out some more.

This is a cafe with years of history. We were told by a local to be sure to visit the Loveless Cafe and try the biscuits, fried chicken and smoked ham. Well we did, and this is pure American country style food. It was great. Forget about what you hear or think about American fatty food, this is pure home made country style food. The biscuits (scones) made fresh and served hot kept on coming out whilst waiting for our main meal.

We arrived for brunch, so we ate the fried chicken, and some of us had the Eggs and Ham.

Check out their website to find out more.  http://www.lovelesscafe.com/
The service is great and the staff are really friendly and very polite.

Its worth visiting if in Nashville TN.

(Biscuits shown on the top of this photo)

Pizza Dough

After doing some research I have learnt a bit about different types of flour.

The best flour to use for Pizza Dough is "plain flour" with a high Glutan (or protein level) percentage.
The best pizza flour is one with a protein level of 12%.
The high gluten level in the flour gives the dough a good elasticity and robustness. It will hold its shape and will rise better.

My second theory, is in the kneading of your dough. You need to spend a good 8 minutes kneading. Lots of muscle and sweat.

Pizza Dough Ingredients
(this will make up to 4 or 5 Pizza's, 10" - 12")

 In a jug or large cup

• 1/2 Cup of luke warm water
• 2 Tea Spoons Dry Active Yeast
• 1 Tea Spoon of Sugar (Optional)

Mix the yeast into the water then add the sugar on top, and let it rest until it starts to froth.

 In a seperate bowl.

• 680 - 700g of Plain flour. (I would use just standard Plain Flour)
• 2 Tea spoons of Salt
• 1 1/4 Cup of water
• 1 Teaspoon of Olive Oil

Mix by hand then add the yeast mixture.
Continue mixing by hand until all the dough is together.

Dust some Plain flour on a bench.
Remove from mixing bowl, and start your 8 minutes of hard kneading. (this is when your singing voice comes in handy)

Once your 8 minute workout is complete (the dough should be smooth, and shaped like a soccer ball). Put it back into the mixing bowl (no need to clean the bowl, just rub some olive oil around the perimeter of the bowl), cover the bowl with a tea towel, and let it sit for 2 - 3 hours to rise.

Once risen.
Remove from bowl and cut into 3-4 equal pieces. (weighing around 200gram each)
Knead each peice into a round ball and let it sit for anoth 1-2 hours. (place them into a air tight container) or cover with a tea towel)

You should get 4 or 5  x 10" pizzas.  (each pizza dough shouuld weigh around 160 - 200grams).

I have attached a link to a link to Susans cooking school which Ive picked up the technique from.  http://www.susanscookingschool.com/pizzadough.html

or my favourite site "Forno Bravo - Pizza Quest"

Forno Bravo classic pizza dough link