The cost of home made pizza

anguk

Personally I wouldn't compare the price of home-made with supermarket pizza I'd compare it to the price of pizza take-away pizza.

I make the dough in the breadmaker then use tomato puree watered down slightly with a bit of basil on the base then add whatever I've got in the fridge which could be leftover chicken, chorizo, ham, prawns etc with onion, pepper, mushrooms, tomato. It all depends what I've got in and what we fancy. I'm lazy so buy grated mozzarella.

I've got a pizza maker that I picked up from ebay for £2 and it makes lovely crispy bases.

CCP

MrsE wrote: »

I thought that sounded really good too.

Noticed a lot of people use tom puree, I followed a Jamie sauce recipe. Tinned toms, basil, garlic, salt & pepper. Cook, then push through metal sieve, then cook till it reduces & thickens.

I didn't know that's how Jamie does it - it's always been my method of making sauce for my posh pizza, so it's nice to know a proper chef does it the same way. (I don't generally bother with sieving it, though - I don't mind pips in my sauce and I hate washing up the sieve. (Lazy? Moi? ))

In the summer I use fresh tomatoes (home grown if I have enough) and that's better still. :drool:

Ah, roll on summer!

katholicos

I used to use Mozzarella but now i just use cheddar and my pizza's (according to all who eat them) are really nice and they cost oooh, less than 60p to make and that is for a large tray of pizza. I use only what i have in and mostly our pizza is margherita style on a beautifully risen pizza base :-)

funkymonkey849

When I make pizza I use up any leftovers that are in the fridge. I usually put it on the meal plan when I know there'll be half a tube of tomato puree left over in the fridge, and then use up other bits and bobs - our favourite toppings are jalepenos, sliced olives, garlic mushrooms and peppers - we normally have these in anyway. A ball of mozerella and other bits of leftover cheese makes for a very cheap meal.

That makes one 12" pizza to feed 2 people.

We could buy more expensive ingredients, and a bag of ready grated mozzerlla (which I like more than the ball ) and that would push the price up a bit.

Yummm pizza on the meal plan next week I think!

gillian576

Sunnyday wrote: »

I only put mozarella on the top of the pizza and its usually grated and frozen as i only buy it when its on offer SD

Can you freeze those bags of grated mozzarella? I got 2 bags last week but won't use it all and it says use within 3 days or something silly. Freezing would be great!

CCP

gillian576 wrote: »

Can you freeze those bags of grated mozzarella? I got 2 bags last week but won't use it all and it says use within 3 days or something silly. Freezing would be great!

I should think it will be fine - most cheeses seem to freeze pretty well. You should be able to use it from frozen, too, unless it all sticks together in a lump, as grated cheese defrosts ridiculously quickly (literally a couple of minutes last time I tried it ).

zippychick

gillian576 wrote: »

Can you freeze those bags of grated mozzarella? I got 2 bags last week but won't use it all and it says use within 3 days or something silly. Freezing would be great!

Yeah, you sure can

MrsE, I really struggle to understand how you can put a whole ball of mozerella , a whole pack of prosciutto, a whole can of tomatoes,and a whole jar of sundried tomatoes......on one pizza?:eek: What size was the base?! :rotfl:(For the record you can buy cheaper tinned tomatoes as well)

Can you confirm how much of each element you used? That's the only way to work out a realistic costing.

Home made pizza is as cheap or as expensive as you want it to be. As you can see people use a wide range of base coverings - i have used baked bean sauce in the past, and tomato puree, and the reduced tinned tomato one. I blend it up and dont bother sieving..... I always use half cheddar and half Moz.

In my freezer I have what I call pizza corner. I recently introduced my brother to pizza corner, and he now thinks I am completely nuts.:j It is various packs and toppings to be divided up amongst home made pizzas. All stuff chopped and sliced and grated ready to grab and throw on a pizza. (Well I used to have it until my freezer died and i had to bin everything but don't make me cry talking about it:o). I usually keep grated cheddar, grated Moz , pepperoni, chicken pieces, ham and some roast beef. I always have frozen veg too so can whip up a pizza without having to go to the store for anything. I also keep ice cube blocks of the proper pizza base made up in advance, ready to be quickly defrosted and whacked on a pizza. I also have some cubes of cheese sauce for different approach.

So it's entirely up to you how expensive or cheap it is. Really glad they were nice and enjoyable - after all OS is about what the product contains, as well as the cost.

I genuinely can't think what I would need to put on a home made pizza to make it cost £5 as mine cost absolutely nowehere near that and are delicious:o

MrsE_2

zippychick wrote: »

Yeah, you sure can

MrsE, I really struggle to understand how you can put a whole ball of mozerella , a whole pack of prosciutto, a whole can of tomatoes,and a whole jar of sundried tomatoes......on one pizza?:eek: What size was the base?! :rotfl:(For the record you can buy cheaper tinned tomatoes as well)

Can you confirm how much of each element you used? That's the only way to work out a realistic costing.

Not on one:eek:
I made two:)

One large ball of mozz (was £2 for 2 in Tesco, I used one).
The jar of sun dried toms had a few taken but was fairly full.

The tin of toms, when done the above JO method only just done enough for the two, but you loose a bit with what doesn't push through the sieve.

I used a whole packet of prosciutto, but theres not much in them, the dried earth ones from Waitrose.

zippychick

MrsE wrote: »

Not on one:eek:
I made two:)

One large ball of mozz (was £2 for 2 in Tesco, I used one).
The jar of sun dried toms had a few taken but was fairly full.

The tin of toms, when done the above JO method only just done enough for the two, but you loose a bit with what doesn't push through the sieve.

I used a whole packet of prosciutto, but theres not much in them, the dried earth ones from Waitrose.

Ah haaaaaa! :rotfl:That makes it slightly more palatable! Well I'm sure you can experiment with different ranges of toppings if you want to make it cheaper, but it sounds like you quite liked it the way it was. Prosciutto and sundried toms aren't the cheapest of ingredients, so of course the more you use, the more they impact on the price.

MrsE_2

zippychick wrote: »

Ah haaaaaa! :rotfl:That makes it slightly more palatable! Well I'm sure you can experiment with different ranges of toppings if you want to make it cheaper, but it sounds like you quite liked it the way it was. Prosciutto and sundried toms aren't the cheapest of ingredients, so of course the more you use, the more they impact on the price.

It was quite possibly the best pizza ever:D

& I guess its my own fault the pizza was expensive, without the sun dried toms it would have been quite cheap really.
The prosciutto was fab & well worth it.