General Pizza tips & Quick Questions

pipkin71

My DD1 doesn't like vegetables, so when I make a pizza, I blend tinned toms with onions, mushrooms, peas, sweetcorn, carrots and add a bit of garlic salt to use on the pizza base. DD's don't know the difference and there's plenty left over to make spaghetti bolognese the next day.

regards
Pipkin

HappyIdiotTalk

As it happens I had HM pizza tonight too.

Anyway, you dont need puree at all. Just whiz the tomatos with a hand blender, add a pinch of salt, a pinch of sugar (to balance the acidity), some olive oil (tablespoon) and optionally half a clove of garlic. Adding puree is a british thing, a proper italian pizza doesn't have it. Dont overload the pizza 3 or 4 (max) dessert spoons of sause on a big pizza is enough. And less is more when it comes to the topping. Put the sauce and the topping on the base at the last minute and cook in a preheated oven at its hottest tempreature. Takes 6 minutes in my oven at 250 degrees on a pizza stone. Lovely jubly!

Brassic

I finely chop an onion and a couple of cloves of garlic - fry them up until soft and golden, then add a tin of tomatos (or two depending on amount of pizzas). Add some fresh basil, freshly ground pepper and maybe some dried oregano then mash with a potato masher and reduce. Yummy.

P.S - I fry my bases first for a minute a la Jamie Oliver, spread a spoonful of tomato base on top, add some torn mozarella and some shredded ham, some more dried oregano and a drizzle of olive oil then stick them under the grill for a few minutes until golden. More black pepper et voila - delicious!

pollyanna24

I've made this twice now using my trusty Panny. Although I have had rave reviews about them, they do seem to be a bit sloppy and definitely need to be eaten with a fork and knife. Any tips on how to stop them being sloppy?

For the topping, I heat up tinned tomatoes and some puree in a saucepan and try and boil it down so it's not too runny. I also put some oregano and pepper in here.

Then I spread that on the bases, and top with cheese, salami and (last night) pineapple.

cupid_s

Two things.
Firstly drain the tomatoes before heating so all the juice isn't there.
Secondly are you using a proper pizza tray with holes in? This crisps the base better

pollyanna24

Ooh, never thought to drain the tommies. This may mean mean I have to use more tins though.

I bought those pizza trays a while ago. They're really good. I find that the pizza base sticks to it though, so bf gives them a good ole bash and unsticks them and turns base over before I put topping on.

Fivenations

ALso dont overload the base - a common mistake knocked out of me by my mother after several sloppy pizzas! . Good luck on your next attempt.

MrsTinks

I have taken to using just pure and not tinned toms at all... but they definitely crisp better on a proper pizza tray Also worth noting is if you are using all the dough for one pizza or trying for a thin base... a thin home made base SHOULD be floppy

cupid_s

You might use more tins of tomatoes but you'll save on the gas taken to boil them for so long!

thetope

i grill my base for a wee minute on each side before i put the toppings on. helps a lot! gives a nice "real pizza" flavour to it too!

then close the oven door, switch from grill to oven and with the residual heat from the grill the oven's hot by the time i get the toppings on.

mmm that has so put me in the mood for HM pizza tonight!!