HM Pizza Base Recipes Tips and Quick Questions

cowbutt

I use a sachet of base mix when I make pizza. Probably more expensive per serving, but unless you want 12-15 balls of dough in your freezer...

For the sauce, I use half a can of Sainsbury's chair de tomate (somewhere in between passata and puree), some garlic olive oil, a teaspoon of Barts French Basil, some dried oregano and some salt and pepper.

belfastgirl23

cowbutt wrote: »

I use a sachet of base mix when I make pizza. Probably more expensive per serving, but unless you want 12-15 balls of dough in your freezer...

Why wouldn't you want dough in your freezer personally I start feeling twitchy if I'm down below a dozen bases. V handy if you end up having to feed a crowd at short notice which does happen me sometimes. Or for rainy day comfort food when you really don't feel like cooking.

sunset_gold

I make my pizza dough in the bread maker, it's really easy:

290mls warm water
35ml olive oil
480gs bread flour
1/2 teaspoon sugar
1/2 teaspoon salt
2 and 1/2 teaspoons dried yeast (I use allisons)

put on dough program usually takes about and hour and a half. Makes 4 large size pizza's (depending how thick you want your base) and it freezes really well. I make it about once a month and always freeze half to have pizza every other week.

As for red sauce base, I use whatever cheap own brand (Aldi, Lidl, Netto) tomato pasta sauce I have in cupboard, spread on with the back of a spoon, sprinkle with a little cheese, add other toppings and finish off with a little more cheese. About 13-18 mins 180 degrees. SG

moanymoany

For simplicity I would go for Thriftlady's scone base.

For a tomato base I either use a tin of tomatoes simmered until thick - or spread tomato puree on the base. I made a pizza yesterday and used the simmered tomatoes. For topping I used bacon bits and onion fried together using the bacon to give the fat for frying. I put 2 thinly sliced tomatoes on top of that and then grated cheese.

It was very nice.

After several 'chiselling' moments I now put the pizza base onto baking parchment.

Pink.

Hi charliebabes,

I've added your thread to the main pizza base thread to keep all the recipes together.

For more help with making your pizza have a look at The Complete Pizza Collection

Pink

squeaky

moanymoany wrote: »

For simplicity I would go for Thriftlady's scone base.

<coff>



The scone base recipe in this thread is mine. Or are you talking about one in a different thread?

neilersmc

belfastgirl23 wrote: »

Jamie Oliver's recipe (adapted by me)

Just don't make the mistake of following jamie's advice to put the flour on your worktop and make a well rather than in a bowl or indeed his advice to put it directly on the oven shelf if you have slatted shelves!!

Tried this today - worked out well - you are right about not using the surface - i did that a couple of years ago when i last tried to make dough and i think the mare i had getting it clean put me off nearly for good.

Its fantastic - i have enough to make a pizza for my tea tonight and loads of dough preped in the freezer for when needed.

frosty

We use this recipe, www.bbc.co.uk/food/recipes/database/10minutepizza_87314.shtml

charleybabes

well last night i was making my home made pizza and wedges .

i used the lazy pizza base recipe from here and it didnt work... TWICE!!!

in the end we scraped off the topping ( which was gorgeous and hm!) and put it onto white bread toast !!

the first time i assumed it was because id used plain flour instead of sr.. but then i used sr flour the next time and it just didnt cook!!

im thinking that perhaps instead of cooking it all in one go with the topping and everything on, that i should bake the base first and then put the topping on later and bung it back in the oven...but then i dont want the base to burn then:eek:

im thinking maybe i should buy the ready made bases

squeaky

The lazy pizza base I posted?

With SR flour, a bit of oil and water to mix?

Rolled out to 9-12 inches?

It's never failed me. I don't know what to say.

Except, sorry.