General Pizza tips & Quick Questions

mcbiddy

i'd say the overloading is probably the problem i used to have the same, now only put i little tomato and add peppers mushrooms etc to bulk up the pizza.

pollyanna24

Thanks for everyones answers. Got lots of tips for when I next make them.

No more shop bought for me.

So I'm going to use 3 tins of toms instead of 2, but drain them. Not overload it too much.

Grill for a little bit in the oven before cooking. Not sure if I have a grill, but will have a look.

Thanks again everyone.

filigree_2

I use passata instead of tinned toms for pizza, it's already thick but I simmer it to thicken it. Asda's Smart Price passata is about 40p for 700ml so not much more expensive than tinned tomatoes, without the water juice.

If you do use tinned tomatoes and strain off the juice, you can use that to go in soup or a casserole so it isn't wasted.

jennybb

I'd reduce the sauce by cooking it down rather than draining juice away:eek:

abbecer

I second whats already been mentioned about just using puree.

Rebecca x

thriftmonster

Yes, we use slightly thinned puree sprinkled with oregano

jcr16

when i first used to make mine they were as u have described. but i hadn't read the instructions properly and i was forgetting to brush the base with oli. ( i use olive oil , but have used veg oil in past ) and this really makes a difference. i use tomato ketchup on the base tho as i don't like my pizza bases too tomatoie.

hth.

Pipkin

I just use tomato puree on the base, sprinkled with garlic flakes, and it's very yummy.

Paulie'sGirl

I make my own pizza / pasta base sauce in batches and bottle it. Keeps for quite a while if you use sterile jars etc.

I gently soften 3 cloves of garlic in some olive oil, then add 2 tins of tomatoes and a tub of passata (bought on a booze cruise to France 10p a go!!!) and some torn basil or dried basil. I let it cook out for ages on a low gas until it bubbles like Mount Etna!

Its a recipe my Italian friend (from Edinburgh!!) gave me, and its truly lush!

lynzpower

I use puree now with a bit of water, some lazy chili, some chilli paste ( when Im feeling flush enough to buy it ) and dry mixed herbs. its perfect.

I wipe the pizza tray with kitchen roll or similar with oil on, including the rim of the tray so it doesnt stick .

I make sure the topping is light theres nothing worse than the pizza slopping all over my floor, I want to eat it

Which reminds me, this is what we are having tomorrow! YUM!