General Pizza tips & Quick Questions

odds-n-sods

you're welcome!

Now you know what to change next time. I prefer tons of toppings, but not everyone does.

Might make pizza this week now that you've brought the subject up. hmmm, got pesto......

moanymoany

I went to this fantastic Italian resaurant in Filey and had two toppings. I've since made them to pretty much how they were.

Topping one. Fry gently in olive oil chopped onion and garlic. Add tin toms and chilli - how much depends on personal taste. Simmer for ages and then blitz it to a puree and strain it through a seive, it has to be thick, so simmer it down if it needs it. Test for taste. Put onto a thin base. Get dolcelatta cheese and put medium thick slices on the sauce. Cook.

Topping two
crush garlic into olive oil and brush onto a thin base Put half slices of parma ham - or any cured ham, not cooked ham - on the base. Don't lay them flat but leave them in little coils. Cover the surface with slivers of parmesan - I make mine with a potato peeler - cook the pizza. When it is cooked put on top rocket leaves rolled in french dressing.

I do half cook the bases for these two first as I don't like the toppings over cooked.

These are the best pizzas I have ever eaten. I don't know if the restaurant is still there but it was just the best and not too expensive. Wish I lived near Filey!

Hizz

What's the name of the restaurant. We spend most weekends and school holidays there and wouldn't mind trying it out but haven't really come across any pizza places.

Is it the small Italian restaurant - haven't been in but driven past and it appears nice.

Muppet81

I recently invested £10.99 in a pizza stone. Found this in a good kitchen shop. Think it was made by Kitchen Aid.
The difference is amazing. Crisp base, juicy topping. Gorgeous :j
Not very economical to use as you put it in the oven for about 45 mins on MAX heat before taking out and adding your pizza. I quickly make the pizza up on the stone then back in oven for about 7 to 10 mins. Base is cooking as you do this due to the heat of the stone.
Have made these for several friends and everyone has gone out to buy one themselves as they were so impressed.
Possible Christmas pressie idea for those of you who love pizza?

Pink.

Hi absfabs,

Once you make your own pizza you won't want to buy one again. If you have a look in The Complete Pizza Collection, there are lots of threads that should help.

Pink

lauralla

Hi
I'd like to have a go at making pizza to keep in the freezer for emergencies. My husband is really fussy and only likes the really expensive ones, which I of course object to because they are so pricey!
So, does anyone have a fairly simple recipe and some advice on when to add the toppings/cook and freeze the pizzas?
All help much appreciated!

Calephetos

I'm pretty sure this recipe is right...

Per person -

100g flour
1 tsp salt
1 tsp dried yeast
1 tsp sugar

Mix, knead for a few minutes and leave to rise for half an hour to 45mins. Roll out into pizza shape.

Then either put toppings on, cook and eat, or par-cook and freeze the bases. (Because our oven is too small for our pizza tray, we roll the bases out and grill them slightly to make them solid enough to go on the shelves before we cook them.)

I think you probably could add all the toppings and then freeze.

I use either a simple ragu made from passata/sieved tomatoes, herbs, seasonings and a splash of wine heated in a small saucepan, or just something from a jar if I have a cheap sauce. Cheap value cheese will make a nice enough pizza, or add mozzarella for excitement. I love vegetarian pizza with piles of mushrooms, red onion, peppers, tomatoes and sweetcorn.

Pink.

Hi lauralla,

There are lots of recipes and tips for making homemade pizzas that may help in

The Complete Pizza Collection

Once your Husband has tasted your homemade ones he won't want shop bought ones anymore.

Pink

belfastgirl23

Personally I freeze pizza dough in balls and freeze the tomato sauce in portions and just whack them in the micro to defrost and then make them up (the oven is heating anyway so it's no extra time). Takes up a lot less space and means the pizza is at some level fresh. pre grated mozzarella will usually keep in the fridge for a month or so or I believe you can freeze it too.

lauralla

Thanks for all your replies - Calephetos - do I not need any liquid in this recipe, or is it me being daft?!
Also, when you say pre-cook the bases - how long should I cook them for?

I didn't know that there was a whole collection of pizza recipes - thanks!