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First Time making Homemade pizza. HELP!

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  • 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!
    We spend money we don't have, on things that we don't need, to impress people we don't like. I don't and I'm happy!
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  • 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.
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • meritaten
    meritaten Posts: 24,158 Forumite
    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
    crazygirl Posts: 126 Forumite
    Part of the Furniture Combo Breaker
    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
    Fruball Posts: 5,739 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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
    Swan_2 Posts: 7,060 Forumite
    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
  • 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
    ascot64 Posts: 146 Forumite
    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
    Swan_2 Posts: 7,060 Forumite
    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
    nickyhutch Posts: 7,596 Forumite
    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!
    ******** Never be a spectator of unfairness or stupidity *******
    "Always be calm and polite, and have the materials to make a bomb"
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