Fakeaway Pizza Tips? 🍕

GreenCat80

Hi! My kids love a takeaway pizza, but for obvious reasons they’re a very rare treat, so I’ve been attempting to make our own for a fraction of the cost. 

I’m having my 4th attempt at them tonight, they have been improving every time but they’re still not as good as the takeaway ones, does anyone have any tips to make a really good fakeaway pizza?! 

This is the dough I have made the last two times (much better than the Jamie Oliver one I tried first time) https://www.bakingmad.com/recipes/pizza-dough

-taff

the dough, the toppings, or both? Which takeaway pizza in particular?

GreenCat80

-taff said:

the dough, the toppings, or both? Which takeaway pizza in particular?

Probably a bit of both really, they tend to go soggy after about 20 minutes whereas the takeaway ones stay crisp longer, I didn’t think I was overloading them but maybe I am 🤔

MovingForwards

My OH got a recipe from online where the pizza is done in the frying pan and then popped under the grill for a few minutes. It's better than any takeaway / restaurant I've had pizza.

Brian lagerstrom is who he has just told me to name when I asked.

bellaboo86

I have a lot of success with the Jamie Oliver dough recipe. What are you cooking them on? I find you need the thinnest baking sheet possible to ensure they cook through. 

Also, the dough needs to be thin. The first few times I made it, mine were too thick. 

Can’t say pizza lasts 20 mins in my house though. 

-taff

I discovered double cooking mine worked the other day. I made a pizza dough, just 00 flour, water, yeast and honey and let it do a second rise overnight in the fridge. Gave me the irregular crumb and the pockets of air. Then rolled it out and cooked it on a sheet with the tomato topping [you can't use much of this, too much = too wet] then take it out, add your toppings and cook again for long enough to heat them up and melt the cheese. The tomato toppings you have on bought pizzas has a lot fo sugar in it so will taste a lot different to the kind of pizza I'm used to which is just a plain tomato sauce, basically boiled and reduced tomatoes.

Also, use cooking mozarella, not fresh, it's too wet.

It's very difficult to get the same kind of pizza because a home oven won't reach the kind of temperatures needed, and the probelm is getting the underside cooked. You either have to put it on a peel and shuck it into the oven onto a stone or use a tray and then put that onto another tray that has been heating in the oven.

The fried one sounds interesting. There's a book called the takeaway secret, I've bought two copies so far [one for a friend who also likes it], the kfc style recipe doesn't have enough herbs and spices but the rest of it is quite good.

GreenCat80

MovingForwards said:

My OH got a recipe from online where the pizza is done in the frying pan and then popped under the grill for a few minutes. It's better than any takeaway / restaurant I've had pizza.

Brian lagerstrom is who he has just told me to name when I asked.

Wow I wouldn’t of thought of that! Thanks I’ll Google it  

GreenCat80

bellaboo86 said:

I have a lot of success with the Jamie Oliver dough recipe. What are you cooking them on? I find you need the thinnest baking sheet possible to ensure they cook through. 

Also, the dough needs to be thin. The first few times I made it, mine were too thick. 

Can’t say pizza lasts 20 mins in my house though. 

Haha!

I got some pizza baking sheets to cook them on. Do you leave the dough on the tray for 10 minutes before you put the toppings on? I did that last time and the base was lovely and fluffy but perhaps that contributed to the sogginess…

GreenCat80

-taff said:

I discovered double cooking mine worked the other day. I made a pizza dough, just 00 flour, water, yeast and honey and let it do a second rise overnight in the fridge. Gave me the irregular crumb and the pockets of air. Then rolled it out and cooked it on a sheet with the tomato topping [you can't use much of this, too much = too wet] then take it out, add your toppings and cook again for long enough to heat them up and melt the cheese. The tomato toppings you have on bought pizzas has a lot fo sugar in it so will taste a lot different to the kind of pizza I'm used to which is just a plain tomato sauce, basically boiled and reduced tomatoes.

Also, use cooking mozarella, not fresh, it's too wet.

It's very difficult to get the same kind of pizza because a home oven won't reach the kind of temperatures needed, and the probelm is getting the underside cooked. You either have to put it on a peel and shuck it into the oven onto a stone or use a tray and then put that onto another tray that has been heating in the oven.

The fried one sounds interesting. There's a book called the takeaway secret, I've bought two copies so far [one for a friend who also likes it], the kfc style recipe doesn't have enough herbs and spices but the rest of it is quite good.

What is cooking mozzarella please? I did wonder if I could get anymore water out of the mozzarella balls I’ve been using…

happydenial

I always use bought grated mozzarella when I make pizzas, it doesn’t ‘ooze’ like fresh mozzarella. I keep it in the freezer and just take out what I need. 

GreenCat80

Grated mozzarella! Good plan, thank you, Walking down to get some now

Do you combine mozzarella and cheddar or just mozzarella?