General Pizza tips & Quick Questions

Fizog

bread maker base, passata (37p) on top swirled round, squares of mozarella plus very small tin of tuna, sliced fresh chilli, half a pepper (any colour),thinly slice shallot.....Gorgeous. Still have passata and half a pepper to add to pasta for anonther meal. Yum!

flufff

tescos finest garlic olive oil is divine on pizzas(and for cooking mushrooms in)

Miss_Behaving

Definitely HM bases - the family won't eat the shop bought ones anymore.

miss_pink_4

I use Tescos pizza base mix priced around 50p-60p,(havent invested in a bread maker yet!),they are so quick and you only need to add hot water.
I usually only use tomato puree as the OH likes it very tomatoey, with cheese, bacon, sweetcorn, mozzerella, i,ve even sliced up left over sausage for a topping. Oh-err have to stop its making me feel hungry! Good luck!

JennyW_2

miss_pink wrote:

I use Tescos pizza base mix priced around 50p-60p,(havent invested in a bread maker yet!),they are so quick and you only need to add hot water.
I usually only use tomato puree as the OH likes it very tomatoey, with cheese, bacon, sweetcorn, mozzerella, i,ve even sliced up left over sausage for a topping. Oh-err have to stop its making me feel hungry! Good luck!

check the ingredients for hydrogenated fat. I bought the sainsbury pizza base mix and it went straight in the bin when I read it containted this :eek:

angelavdavis

I make mine because I don't have the storage to buy them. I was bought a set of oils, including a pizza oil for Christmas so we are experimenting at the moment with them.

Oh, one question I have for the OS's - it would be good to make some base in advance to take round to Mum's - particularly for a Friday night, so we can construct them in the evening - how does bread dough keep? Will it collapse if I pack it in a tupperware contained to transport? Or shall I make the base and part cook? Any ideas?? Thanks

Gingham_Ribbon

I have made them in advance to take to a friend's house. They keep well in the fridge in a freezer bag. I don't know if it would dry a little round the edges in a tupperware tub? Maybe put a little oil on it first and it should be fine.

magnolia65

angelavdavis wrote:

I make mine because I don't have the storage to buy them. I was bought a set of oils, including a pizza oil for Christmas so we are experimenting at the moment with them.

Oh, one question I have for the OS's - it would be good to make some base in advance to take round to Mum's - particularly for a Friday night, so we can construct them in the evening - how does bread dough keep? Will it collapse if I pack it in a tupperware contained to transport? Or shall I make the base and part cook? Any ideas?? Thanks

I've been working on this over the last few weeks having come back to HM pizza since getting my BM.

What I have done is make the dough,divide and roll into the size base you want. Then I slowly heat a frying pan with a lid and when it's warm/hot enough I place rolled out floured base in the frying pan (NO OIL) and cover for about 5+ mins (just like making Pitta or Naan bread) once the base is risen and bubbled or golden brown in parts on the bottom, flip over and cook for just a bit less on that side (which will be the top) place on a cooling rack and then do the rest.

You've basically cooked the base through and then just need to place the toppings on. I haven't tried freezing them yet but I will next time. What I did do though last night, as everyone was coming and going eating at different times was make and plate them up, leave in the fridge for whenever each was ready to pop one in the oven.

belfastgirl23

angelavdavis wrote:

Oh, one question I have for the OS's - it would be good to make some base in advance to take round to Mum's - particularly for a Friday night, so we can construct them in the evening - how does bread dough keep? Will it collapse if I pack it in a tupperware contained to transport? Or shall I make the base and part cook? Any ideas?? Thanks

It isn't a problem to make in advance. I usually make a big big batch monthly and freeze them. Take them out and put them in the fridge to defrost the night before use, then set on the draining board for the last couple of hours to bring to room temperature. Though I have been known to (sometimes drunkely :rotfl: ) defrost in the microwave and make pizza on the spur of the moment. I cut the dough into one-base sized balls, dust with flour and wrap in clingfilm for the freezer. I find that if I leave them out too long they get a lot bigger with the yeast developing but of course the air goes out as I roll them out anyway. They sometimes burst their little clingfilm wrapping so it is worth putting in tupperware if you're travelling. Still taste fine though.

themmackas

We have just made pizza for the first time and it went down a treat. Thanks to the pizza threads on here because without them i would never of tried it. The kids made their own putting what they wanted on it.
Thanks everyone. :beer: