General Pizza tips & Quick Questions

shell2001

I use the BM to make the dough. For the toppings I use tom puree mixed with garlic and basil but always add water to it so it have a better consistancy for spreading - I find this a really cheap way of doing it. Next we put our toppings on such as chicken, ham, sweetcorn, onion or whatever we have in the fridge. Then we put the grated cheese on top (find we use less cheese this way as it seems to spread better. We usually all make one each (little ones for DDs aged 2 and 3) and medium for me and DH and one for the freezer.

To freeze I just roll out dough then put on tin foil then doing toppings otherwise trying to lift them is a nightmare (propably obvious but was not to me the first time - hangs head in shame!) Then just fold foil over and pop flat in the freezer. To cook them from frozen takes about half hour at 180C - much quicker than getting one delivered and a lot cheaper too.

newlywed

Thanks for this thread... now know what's for tea on Saturday - that'll please the kids.

ladymacbeth_uk

Hi Guys, What's a BM?

shell2001

Hi Ladymacbeth_uk

It means Bread Maker.

Aberdonian_At_Heart

i recently made home made pizzas for the first time .i made the bases out of a flatbread dough the recipe for which i got here http://www.bbc.co.uk/food/recipes/database/stiltonandmushroompi_72824.shtml
they came out lovely nice and crisp and even tasted good the next day !
we just used tomato puree ,grated mozzarella,chorizo,ham,and pineapple -just things we had lying about the house on the day

Littlebean_2

For the tomato topping I just fry an onion and plenty of garlic, then add 2 tins of tomatoes. Add some dried herbs like oregano or basil and leave to bubble away on the stove for 30-40mins. It reduces down quite a lot and leaves you with the right consistency for spreading on the base. I usually use half to cover two large pizza bases and store the rest in the freezer for a quick pizza meal the following week. Or if you don't fancy pizza just add some mince and turn it into spag bol or chili.

samnmalc

I use passata for the tomato base.It is dirt cheap and a jar is enough for 4 or 5 pizza's:D

katieowl_2

I make my sauce like little bean in the previous post. I just use standard bread dough for the bases....I've frozen mine lightly cooked, to go back in the oven again like a bought frozen one...not too bad an experiment...but we usually have them fresh.

But a suggestion for those of you who do use tomato puree...go to your local Turkish supermarket! They should have HUGE big tins of tomato puree for just over a quid, and sometimes on special offer! When you open the tin stick what you don't need in a shallow box and FREEZE it....you can carve bits off easily while it is still frozen and drop them straight into your sauces, it doesn't take long to defrost either, if you just want puree.

Regards

Kate

RichyRich

I use Passata (sp?) too - Morrisons BettaBuy does the trick. Presumably blended tinned toms would do the same job. Add a squirt of tomato puree, oregano, basil, "Italian Herbs", a drop of olive oil and bob's your uncle for a really quick, simple pizza tomato sauce that's easy to spread and tasty. For the base I tend to buy ordinary bread mix and roll out quite thin - the sun-dried tomato bread mix works well but is quite expensive. Try using other cheeses than mozzerella - I find that most cheeses, grated, do the job quite well. Then just add whatever toppings you like and shove in the oven!

bulchy

We either use passatta or just add some water to the tomato puree. I add garlic and italian herbs, and fry what ever veg I have handy, mushrooms onions courgettes. I usually just use frenchbread to make homemade pizas.We also sometimes use muffins to make mini pizzas. I've never made my own base before, but after reading through all the replies, I think I'm gonna strat doing my own, thanks everyone.
Sue