First Time making Homemade pizza. HELP!

ciderwithrosie_2

I found the sachet of BBQ sauce from Asda (in the stir fry section) makes a good sub for the flavour of the Dominos' Texas BBQ one

PasturesNew

I make up an instant sauce, right before I start making the dough, but I cheat.

Small bowl: Big squirt of Branston's chilli/jalapeno, big squirt of tomato puree, splash of oil, sprinkle of sugar, pinch of salt, splash of boiling water, splash of dried herbs/whatever, mix it all up. Shove it in the fridge. Spoon it on and spread it with the base of the spoon.

JulieGeorgiana

I also freeze my dough (I always make enough for 6 pizza's!), you're right about it being easier to roll out

I make my passata by reducing down tins of chopped tomatoes with onion, garlic and herbs!

When I build my pizza I add a few chilli flakes over the passata before building it up.

I then add tuna, red onion, cheddar and Morzorella... topped with Black pepper!

My family like it more if I mix the tuna and onion into the passata

thriftmonster

For the sauce, a couple of things I have found is
1. adding a tsp of pesto sauce make a difference to the flavour
2. I make mine with onions and garlic and it is much nicer blitzed to make it smooth

I got 2 of those big pizza trays with holes in - I used to make rectangular ones, but we decided we preferred ones that look more like a pizzeria - but they are used over and over again for the cost of them. I also use my hands to push out the dough rather than rolling it.

We also like Mr S's basics salami and pepperoni better than Lidl's.

ubamother

I cook mine in a large roasting tin, plonk my dough in the middle and squish it and squash it until it reaches the edges. it does spring back a bit - it does make a difference if you get it nearly where you want it, then pop in the fridge, just for five minutes, or even just leave it in the tin to rest for five minutes if your kitchen isn't too warm. I make large amounts of tomato sauce - similar to yorkshire lass's recipe and freeze in batches to stir through pasta sauces, as a basic for bolognese and for pizzas - if your family like a smooth base you can blitz it. I find I get the best tasting sauce if I let the onions and garlic cook very gently for much longer than you think - a good 20 mins - and after the first 10 mins a tsp of sugar helps - especially if you are adding tinned toms.

maggiecon

Thanks everyone loads of good tips here.

Auntie-Dolly

We make these sometimes - lovely!
http://www.cookitsimply.com/recipe-0010-04222j.html

zippychick

an invaluable tip for rolling out the dough, is putting a layer of clingfilm between the dough and the rolling pin. Helps with the springback!

here's a small selection of threads from the complete pizza collection

pizza sauce recipes tips and quick questions

pizza dough in a breadmaker

pizza toppings

freezing homemade pizza and dough

first time making homemade pizza, help!

Zip:A

JulieGeorgiana

Auntie-Dolly wrote: »

We make these sometimes - lovely!
http://www.cookitsimply.com/recipe-0010-04222j.html

You could have warned me... I have never made calzone bgut REALLY want to... and this just made me REALLY hungry!!!!

Linda32

Hi,

Its not quite the same, and I guess its not a pizza, but I make plain shortcrust pastry. Roll this out and then fold the edges (like a pizza), then bake blind for 20 mins or so.

When cool spread with tomato purree and top with whatever you want. I do bite sized pieces of courgettes and mushrooms with grated cheese sprinkled over.

Just as nice hot as cold.

Edited to add, I do the same on naan bread, if I see the flavoured ones on offer. Credit there to Nigella