HM Pizza Base Recipes Tips and Quick Questions

Curry_Queen

Just reading through that recipe Anna I wonder if you have made a mistake?

On the first bit when doing the yeast you say to add a pinch of salt to it ... wouldn't that be sugar? I might be wrong of course but I thought yeast needed sugar to feed it and salt would kill it

And I also noticed you listed salt twice i the ingredients, which is also what made me wonder if it was a slip up.

Sorry if I'm wrong, but thought I'd point it out so you can double check before anyone goes rushing off to make it

Kippsy

I agree about the sugar...
my basic recipe for bread (this makes two pizzas or one large foccacia or one small loaf)

500g flour (bread or plain flour)
15g sugar, I like to use honey
15g dried yeast
15g salt
About 1/2 pint of warm water,

I mix flour salt and yeast together
then mix the honey in some warm water... not too warm as that will also kill the yeast and then when kneaded I let the dough double in size, takes about 49 mins to an hour then make it in to pizza... YUM!!

Whenever I make bread it always reminds me of the billion science experiments we had to do at school with yeast... see what temperature was just right, what was to hot what was too hot... cooking is like science but a lot less fiddly and a lot tastier experiments!!

Pizza dough only has to rise once so is quicker than loaves.

I put it the oven in as hot as it will go and cook for 5-7 mins... awww now I my mouth is watering

AnnaV

Curry_Queen wrote:

Just reading through that recipe Anna I wonder if you have made a mistake?

On the first bit when doing the yeast you say to add a pinch of salt to it ... wouldn't that be sugar? I might be wrong of course but I thought yeast needed sugar to feed it and salt would kill it

And I also noticed you listed salt twice i the ingredients, which is also what made me wonder if it was a slip up.

Sorry if I'm wrong, but thought I'd point it out so you can double check before anyone goes rushing off to make it

Quite right, I'll edit it x

Ted_Hutchinson

If you've got an ALDI's handy they may still have some Pizza Stones available at £2.99 complete with stainless steel roller type pizza cutter and slice and rack. It was last weeks offer so maybe they've all gone but might be worth checking.

I've just invested in one of these and if you preheat them they do make the pizza base cook through faster, more evenly and you finish up with a crisper base than with a metal tray.

gingerdad

My two daughters love making pizzas and now can nearly make the dough themselves, kneading is a bit of a problem.


but i help them with that, we get some interesting shapes and topping spreads.

lots of fun and mess..

GD

Sweet_Pea_2

I made my second home made pizza last night and it was one of the nicest I have ever tasted, and it looked just like a shop bought one. I couldnt believe I had made it. (With a little help from the breadmaker) I have to confess to using a jar of Sainsburys pizza topping for the tomato sauce, and I put bacon, mushroom and cheese on top. It was yummy, Ive seriously gone off shop bought ones now.

Now I just need to have a go at Curry Queens Indian takeaway night thingy and we will never need to go for a takeout ever again.

DSmiffy

I use passata, with a blob of tomato puree in to thicken it up, for the topping. Then grated cheese and whatever you like, tuna, ham etc

Curry_Queen

I made a nice spicy tomato sauce for our pizza the other day, basically from left-overs!

I had half a tub of cherry tomatoes going wrinkly in the fridge, half an onion that needed using up, a very wrinkly red chilli pepper and the last of the basil leaves of my now defunct basil plant!

I chopped the onion finely and squished a couple of garlic cloves and gently sauteed them in a bit of olive oil, then salvaged what I could from the chilli pepper and threw that in too (just remember that if you add any seeds that these are the hottest part!!!! :eek: - a couple sneaked in without me looking! :rotfl: ) ... anyway, I then chopped up the cherry tomatoes and threw them in the pan with half a tsp of sugar and a glug of balsamic vinegar and left them to simmer and reduce for about 20 mins. I then added a few tablespoons of passatta that I had leftover and ripped up the basil leaves and threw them in and left it to simmer a little while longer until I had a nice thick gloop ready to spread over the pizza base.

It was yum, if a little hot n spicy

gingerdad

DSmiffy wrote:

I use passata, with a blob of tomato puree in to thicken it up, for the topping. Then grated cheese and whatever you like, tuna, ham etc

We tend to use passatta as well, but never put tomato puree in it will have to try that one.

The DD/s both love putting the morzerella (?) and other toppings, we last made them on saturday and they love it, though the bread maker idea is growing on me, just need to invest in one.

You can also pick a small piece of pepperoni from supermarkets for next to nothing.

purplegirluk1

I have just made a dough acording to Kippsys recipe, its in a bowl covered with cling film asI type. I have never made pizza bases before so fingers crossed. My OH is Italian so I have just made the bases without telling him, otherwise he would have been standing there saying things like 'thats not how my nan does it'. This way if it goes wrong then I can just pretend it meant to be like that, hee hee.

I am not too hopeful that it will worr really as it just seemed too easy, I tend to make lots of mistakes before I get things right! I hope it works thnough cos pizza would be lovely for dinner (and I havn't prepared anything else)