First Time making Homemade pizza. HELP!

JulieGeorgiana

My pizza base always does that too!

We had the same problem with Pepperoni... then discovered Mr S Basic Pepperoni! LOVELY!

As for your base... make your own... I do, and I then freeze it in portion sizes to use when I wish!

Penelope_Penguin

maggiecon wrote: »

Firstly the recipe I am using the pizza dough is really hard to shape. everytime I roll it out it rolls back in again, if this makes sense. so it takes me ages to shape. Is this normal.

Finally the tomato topping. This also doesn't tastes very nice. I used the tesco finest passatta. can anyone recommend any others. I would also like to try a BBQ tomato sauce instead, has anyone done this?

Don;t bother using the BM - pizza dough is a doddle to make by hand Allow the dough to rise once you've made it, knock back and it should be easier to work.

I use tomato puree or make my own tomato sauce

I'll add this to the pizza Quick Q thread later.

meritaten

dont roll the dough out with a rolling pin, use your hands to stretch it and knead it into shape! it looks far better anyway! more sort of homemade and authentic!

crazygirl

BBQ sauce instead of tomato is great. I first tried it on a Dominos Texas BBQ pizza but they are too expensive to have very often. If I make a pizza I always do BBQ sauce base with chicken, onion, mushroom and cheese toppings.

Fruball

Just lost my post :mad:

My pizza bases also shrink back when I roll them - it takes a lot longer to roll than pastry as its a stretchy dough. Tomato puree sprinkled with herbs, s&p is fine as a pizza sauce. Or reduced tinned tomatoes. Oregano is, IMO, the best pizza herb

Re toppings - Why not ask for a couple of tasters at your local deli counter in MrT or MrS or even an independent deli would probably be happy to let you try some. That way you aren't buying something that you won't enjoy

They do lots of different varieties of salami etc and you can choose to have just a couple of slices if you want to. You can also freeze it to use another time if you buy extra.

Swan_2

to eliminate the dough 'springback', make it in advance & refrigerate it for at least 24 hours

it sounds unlikely, but it really does work, the dough becomes so much more manageable



I got the tip from the PizzaMaking.com forums

YORKSHIRELASS

Hi, I love HM pizza. The dough is quite tricky to work with and you are never going to get it quite the same as a ready-made pizza. Its worth persevering though, my kids would rather have home made now.

I have 2 small rectangular baking trays that I use which are much easier than trying to get it into a circle. I agree not to bother with a rolling pin, it just takes a bit of practice.

My pizza sauce is as follows:
Finely chop an onion and soften in a little oil. I add grated courgette and carrot to make it a bit healthier (no-one ever knows its in there) but you could leave that out. Add the following:
1/2 tsp basil
1/2 tsp chilli powder
1/2 tsp salt
1 tsp sugar
1 tsp wine or balsamic vinegar
Then add 2 tins of tomatoes and simmer for 1 hour (or as long as the bm takes to make the dough). This should leave you with enough thick sauce for 3 pizzas. It freezes well.

As for toppings I use Tesco's own Pepperoni, ham, pineapple, leftover chicken, peppers or whatever else needs using up in the fridge.

If you make spag bol or chilli keep back some of the sauce as this makes a great pizza topping too.

My DH cant eat cheese so I make pizza without, and have had a surprising amount of success with it!

ascot64

Swan wrote: »

to eliminate the dough 'springback', make it in advance & refrigerate it for at least 24 hours

it sounds unlikely, but it really does work, the dough becomes so much more manageable



I got the tip from the PizzaMaking.com forums

Yes I agree. It is also more manageable if frozen first. I often make several batches in BM and freeze the dough in bags and then take out and use when needed.

Swan_2

ascot64 wrote: »

Yes I agree. It is also more manageable if frozen first. I often make several batches in BM and freeze the dough in bags and then take out and use when needed.

I'm so glad to find someone else who's tried this :T people look at me as if I'm mad when I suggest it

probably because it's so simple it sounds unlikely to work, but it does

nickyhutch

I make my dough by hand - dead quick and easy.

Tomato base is passata, basil leaves and crushed garlic.

I roll out the base with a rolling pin, put it on the baking tray then stretch to fit with my hands.

Topping is anything you want! Mine is always sliced mozzarella, sweetcorn, red onion, parma ham, basil leaves and grated mozzarella. And black pepper!