General Pizza tips & Quick Questions

Henna_2

Make sure the ovens hot before you put it in and keep it at a good temperature.

tru

I used C_Q's recipe for Naan Bread the other day -

450g SR flour
1/2tsp salt
1/2 tsp baking powder
2tbsp veg oil
4 tbsp plain yoghurt (beaten)
2 eggs (beaten)
150ml water approx

(can add garlic, herbs, spices to flavour)

Sift flour, salt, baking powder into bowl and add oil, yoghurt and eggs (plus any herbs/spices you want to add) and mix. Add water slowly, using hands to bring together until you have a soft dough. Knead with wet hands for a couple mins then leave to rest for 15 mins.

I didn't have any yoghurt so I used milk I made mini pizzas, toppings were tomato puree, cheese and ham. Great for a snack

Alison_B

In the pizza dough that I make, I use flavoured oil - like chilli oil or basil oil and it adds a lovely flavour to the base.

moneysavingplumber

My wife is mad about my pizza. The Italians say we put too many toppings on and I agree. For the two of us, for the base I use no more than 250gms of mixed strong white/plain wholemeal, 1/2 sachet of fast yeast, tblspn virgin oil, pinch salt and enough warm water (usually about 200ml max) for a moist workable dough, kneaded hard for 5 mins, get lots of air in. Rise for as long as possible under a damp t-towel in a warm place. Punch the air out, knead for two mins. I use Morrisons pizza trays. Split the dough in half, roll each piece out thin for its tray, use plenty of dusting flour to prevent sticking and tearing.

For the sauce, I use fresh toms, preferrably plum, skinned and blended, mixed with a little tom puree in the blender to thicken it. Spread that on using the back of a spoon, get some fresh basil (55p for a plant in Morrisons) and tear that onto it. I use the block pack of mozzarella especially for Pizzas, about £1 and is enough for two, cut into 1/2 inch squares and distributed evenly accross both pizzas. I usually then slice some black olives, a jar of pitted is usually good for three dinners, which is six pizzas. Fiorucci Italian Pepperoni is 99p a pack in Morrisons and will give you 14 slices overall, perfect for two pizzas. Then a little salt, black pepper and a drizzle of virgin oil, then into the oven at maximum, both as high as possible for around 10-15 minutes, until the cheese is really bubbling right accross the pizza, and the base golden.

It's best kept simple.

My wife virtually begs me to cook this for her at least 3 nights a week!

Trow

I used to make a 'cheats pizza' for lunch - toast uinder the grill one half of a slice of bread or a roll or a pitta bread - or whatever bread you have. Then put tomato puree, sliced onion, sliced sausage, pepper, sweetcorn, pineapple, cheese - whatever you fancy really, on the other side and grill till ready. It workds with frozen sweetcorn, just make sure it is toasted thoroughly.

One time I had friends in and for a snack I did the same thing but using a large round cob loaf which I cooked in the oven instead.

Its a quicky an easy alternative if you can't be bothered to make the base. Since my BM packed in though I usually made a cheesy scone base per Rose Elliot.

Quackers

foreverskint wrote:

try making your own tomato sauce base for an even scrummier pizza.

Fry some garlic and finly chopped onion until translucent, then add a couple of tins of chopped tomatoes and a tablespoon or so of tomato puree + 1/2 tsp of sugar+ oregano to taste
Cook gently until very dry, ie: there is no more liquid just a thick puree.

I do this but also add my toppings to the sauce. I fry the peppers, mushrooms, courgettes and any other veg I want to add and it becomes a big chunky thick topping. Like a thick ratatouille thingy. Then I just chuck the cheese on. I do this because I make a big pan of it and freeze. I'm a veggie and this is my base sauce for absolutely everything :rolleyes:

Sometimes I get soggy bases but I know its 'cos I use too much topping - but I cant help myself

rchddap1

Had pizza last night. We keep a collection of 'toppings' bags in the freezer...generally pepperoni, bacon, and chorizo. Absolutely delicious. OH won't eat pizzas anywhere else now as they are never as good.

Swan_2

one of my favourite toppings ...

stir fry some mince (you don't need a lot) with garlic & some chilli powder if you like spicy, scatter that over the tomato on the pizza base, add cheese of choice, diced raw onion & a drizzle of olive oil, delicious

you can add sliced fresh chillies with the onion if you like really spicy

little_lil

Jay-Jay wrote:

We (me, 6yr old and 21 month old ) made Caterinas pizza on Monday night. The only problem was that the base was a bit soggy in the middle..... does this happen to anyone else? Has anyone used those pizza trays with holes in the bottom?

Jay-Jay I have also had problems with soggy pizza bases, it did improve with the trays with the holes but yesterday i saw a pizza stone in superdrug for £3.99 so invested in that. I am sure there is another thread on here somewhere about pizza stones and how they help to crisp up the base. Can't wait to try it.

Jay-Jay_4

little_lil wrote:

Jay-Jay I have also had problems with soggy pizza bases, it did improve with the trays with the holes but yesterday i saw a pizza stone in superdrug for £3.99 so invested in that. I am sure there is another thread on here somewhere about pizza stones and how they help to crisp up the base. Can't wait to try it.

Thanks little-lil, I'll have a look for a pizza stone. I've heard loads of people talking about them but I didn't realise what they were for . Will you let us know if it cures your soggy bottom problem? (:eek: )