General Pizza tips & Quick Questions

cheekymole

although it will keep in the fridge like that for a least a few days

blue-kat

I'm planning to try HM pizza on the family soon.
I was wondering how do you OS people make your pizza topping?
just simmer and reduce some tinned toms or pasta with garlic + herbs?
TIA

chardonnay_2

thanks for the quick replies. i have found a site that says you can flash freeze a topped pizza and them wrap in tinfoil. do they mean also freeze the baking tray? also how do you flash freeze?

cheekymole

I think you freeze is uncovered on the baking tray, then when solid you can wrap in tin foil without the tray.
When you take it out of the freezer, place it on a tray without the tin foil before defrosting (or cook from frozen)

cheekymole

spread with passata seasoned with garlic and herbs etc and add topping

comping_cat

I use tomato puree and sprinkle on dried basil, then add whatever topping we would like (normally sweetcorn, chopped up bacon and mozarella, yum!!!) I normally freeze the bases without anything on it, whilst it is still raw.

chardonnay_2

just had our first attempt for dinner. it was quite nice. we used tomato puree we had in the cupboard but it was double concentrate and made the pizza too tomatoey iykwim. we will definitely be making them again.

Anne_Marie_2

blue-kat wrote:

I'm planning to try HM pizza on the family soon.
I was wondering how do you OS people make your pizza topping?
just simmer and reduce some tinned toms or pasta with garlic + herbs?
TIA

I make tomato sauce with tin tomatoes chopped, squirt tomato puree, chopped onion, garlic and herbs, splash of mushroom ketchup (optional)(Worcestershire sauce for non veggies), salt and pepper. Mix all together and cook on stove top or in bowl in microwave. If folk don't like onions, omit them.
I tend to make a batch for pasta/pizza etc and freeze leftover in small container.

I just find tomato puree a bit too much on its own on the base . However if you only have a wee tad of home made tomato sauce left, and need more for pizza bases, add some more tomato puree and a drop or two of water to spread over the base.

A wee tip on making the bases. Once you have rolled them out roughly into shape, do try the Italian way of flipping about over the back of your knuckles to stretch the dough and then place on tray. I have been trying to think how to word this one with no success, but it stretches the dough out nicely. Also, if you have time, leave rolled out dough on tray for about 15-30 mins before putting any topping on. Bases always seem to come out better this way.

apple_mint

DD hates the texture of tomatoes but loves the taste and so has tomatoe puree sprinked with cheese and herbs.

For OH and myself we manage to occasionally get a box of tomatoes. These are skinned by placing in hot water and then chopped and cooked in a a large pan with chopped onion, some white wine vingegar, teaspoon of sugar, some basil plus some tomato puree. This is reduced down and when cool I freeze pizza sized batches. Tinned tomatoes could replace the fresh. It's a matter of reducing the liquid so that it's a nice thick tomato base

This mix is then used as the base and we add whatever we have going ... mushrooms, cheese, chopped bacon, ham, chicken, basil, mozzarella, goats cheese .. the combinations are endless. DD, who is away at university, has even put scrambled eggs on hers

We never get chance to freeze the dough ... family likes HM pizza too much

squeaky

Some of the many pizza threads that might be of help:-


Can I make pizza without yeast
http://forums.moneysavingexpert.com/showthread.html?t=93980

How do I make pizza?
http://forums.moneysavingexpert.com/showthread.html?t=93687

HM pasta sauces and pizza dough
http://forums.moneysavingexpert.com/showthread.html?t=79095

Hm pizzas
http://forums.moneysavingexpert.com/showthread.html?t=98756

Pizza question
http://forums.moneysavingexpert.com/showthread.html?t=78335

Quickest pizza ever!
http://forums.moneysavingexpert.com/showthread.html?t=57341