General Pizza tips & Quick Questions

mouseymousey99

So right TKP most is long life low value. Many moons ago the OH & I did some work for the chap who started Pizza Express (one hell of a character but its a long story) anyway my favourite was spinach, mozarella and a 'just' poached egg - yummy - they still make it in Pizza Express but much less chesse & the egg is always overcooked.

earwig

dose it have to be strong white flour or can you use self rasin flour instead

lizzyb1812

If the Jamie Oliver recipe makes pizzas for a family of five, then that's 6 gms of salt per pizza base - and that's the full recommended daily amount of salt. I would definitely try cutting that down

lil_me

earwig wrote:

dose it have to be strong white flour or can you use self rasin flour instead

If I don't have strong white flour for my breadmaker I use plain instead, so would pressume plain would be ok.

With salt, I think that will make for much more than 5 people, especially with a kg of flour! but could reduce the salt if you wished to, it probably will effect the texture of the dough, as it does when making bread.

lil_me

Argh first totally home made pizzas a bit of a disaster, flat! Ate it of course, toppings made up for it.

(Wouldn't think I used to help run a pizza shop, but of course someone else made the dough )

Cazzdevil

My OH declared last night at 9:30 that he was getting hungry and wanted a pizza, so between a frozen peperonni one or a freshly made one he chose my handy work

Home-made pizzas are so absolutely fantastic and delicious I'm reluctant to buy them from the supermarket or takeaway ever again! The dough is fantastic and to make up a huge 12" cheese & tomato one (if not a bit bigger) works out at just over £1 and that's putting mozarella on too! Bloomin' marvellous if you ask me!!

The best tomato base sauce I've made was by reducing a carton of pasatta RIGHT down until it was thick and adding a good spoonful of sugar (takes away the tartness of the tomato) and some mixed herbs, you can store any you don't use in a jar in the fridge and it'll keep for up to 2 weeks.

lil_me

Cazzdevil how do you make yours ? Just with mine being such a pancake, think I fluffed it on the 'rising' bit maybe.

I mixed mozzerella and low fat cheese, we never just used mozzerella in the shops either, that bit was fine, just the base

Cazzdevil

Well I make mine in a breadmaker to be honest, a cheats way of doing it but it's foolproof so it's suits me well

lil_me

I did that, but the rising after, I put it in the oven like it said but it just burnt and didn't rise . Thinking maybe the oven was too hot, how hot and long do you do yours for (cooking and rising) ? Sorry to be a pain but am determined to get it right! Definately not foolproof for me :rotfl:

Cazzdevil

Well when the dough comes out of the breadmaker I knead it a few times then roll it out to fit the pizza tray, it takes a while cos the dough's really springy. I leave the dough to rise for about 20 minutes, put the toppings on then put it in the oven at 190 degrees for about 20 minutes and it comes out perfectly.

PS - no need to apologise, I'm surprised it turned out alright for me actually!!