Home made Pizza.
Discussion
Inspired (or not) by the Dominos pizza thread.
We make our own Pizzas at home - we use the breadmaker to make the dough, a pizza stone for the baking in a fan oven.
The kids love creating thier own topping. Usually a dolmio tomato paste, cheddar and an italian meat selection from tescos.
Hot dog pizza is a favourite of thiers which I try not to encourage.
They are most tasty, not salty, and probably cost 1/3 of a take out.
1 problem though - the base is a little soft occasionally.
I will add pictures later.
Do any of you have epic pizza baking suggestions, tips, recipes etc.
We make our own Pizzas at home - we use the breadmaker to make the dough, a pizza stone for the baking in a fan oven.
The kids love creating thier own topping. Usually a dolmio tomato paste, cheddar and an italian meat selection from tescos.
Hot dog pizza is a favourite of thiers which I try not to encourage.
They are most tasty, not salty, and probably cost 1/3 of a take out.
1 problem though - the base is a little soft occasionally.
I will add pictures later.
Do any of you have epic pizza baking suggestions, tips, recipes etc.
If your pizza is sloppy after cooking, you might not be getting enough heat to the underside.
Is your pizza stone thick enough? I use a granite offcut from the kitchen worktop, cut to the ovens size. This then gets heated for 30 mins. min. at full blast before we start baking.
I find rolling the pizza as flat as possible and sprinkling some semolina flour on the stone works a treat.
Not too heavy on the tomato sauce in the middle as well. One small ladle full in the middle and drag it out in a circular fasion to the outside.
Are you also resting the dough for long enough?
Pizza with the family is a great nights eating.
Is your pizza stone thick enough? I use a granite offcut from the kitchen worktop, cut to the ovens size. This then gets heated for 30 mins. min. at full blast before we start baking.
I find rolling the pizza as flat as possible and sprinkling some semolina flour on the stone works a treat.
Not too heavy on the tomato sauce in the middle as well. One small ladle full in the middle and drag it out in a circular fasion to the outside.
Are you also resting the dough for long enough?
Pizza with the family is a great nights eating.
I've got one of these, which works well as you can stretch the dough into all the corners:
So long as the oven is hot enough you get a good crispy base. 'Tipo 00' flour (quite expensive as flour goes) helps as well I think.
A favourite topping of mine is roasted onion, mushroom, parsley and blobs of mascarpone.
Why people pay fortunes for pizza beats me. It's so easy to make a big batch of dough, keep it in the freezer, and then top it with whatever's to hand.
So long as the oven is hot enough you get a good crispy base. 'Tipo 00' flour (quite expensive as flour goes) helps as well I think.
A favourite topping of mine is roasted onion, mushroom, parsley and blobs of mascarpone.
Why people pay fortunes for pizza beats me. It's so easy to make a big batch of dough, keep it in the freezer, and then top it with whatever's to hand.
You say pizza stone, but it then looks like they are on pizza trays.
A few tips:
A few tips:
- Get the stone baking hot for 30 minutes before hand, we heat it at 240C and also cook the pizza this hot, it takes 7 minutes.
- Find a different "passata" You don't want one with too much water in it. (its a bit of a cop out but...) We use the Pizza express one, it is perfect.
- Use semolina when rolling the dough and also on the stone once its hot.
- Make the pizza on the stone. This way, the base gets a few more minutes to be cooking. Also, the tomato isnt just soaking into the dough while you wait for the stone to get ready.
- Don't over do it on cheese, its got water in it too.
- We tend to take a slice each and leave the rest on the stone, crisping the bottom more. The last slice is always crispier than the first.
Edited by illmonkey on Tuesday 17th April 09:28
Dear sj,
part cook before adding toppings.
The Noisy household prefers a deep base and the above really helps. Yours look to be thinner but may still be worth a try?
Do not allow your kids to search PH for the Pizza Hut hot dog stuffed crust thread.
Ought to carry an X rating, filthy food porn at its finest,
regards,
Jet
part cook before adding toppings.
The Noisy household prefers a deep base and the above really helps. Yours look to be thinner but may still be worth a try?
Do not allow your kids to search PH for the Pizza Hut hot dog stuffed crust thread.
Ought to carry an X rating, filthy food porn at its finest,
regards,
Jet
The jiffle king said:
Friday night is pizza night.
1 cup water
2 3/4 cups flour
2 Tbsp melted butter
1 tsp salt
2 tbsp sugar
1 tsp yeast
Breadmaker - setting 9 for 90 mins
This my recipie too, but we go 50/50 on wholemeal and white flour- leave the dough for 15 minutes after rolling out.1 cup water
2 3/4 cups flour
2 Tbsp melted butter
1 tsp salt
2 tbsp sugar
1 tsp yeast
Breadmaker - setting 9 for 90 mins
We replaced the trays with a Pizza stone, but its quite thin (4mm?), this might need upgrading.
Some handy tips above.
The wife and I actually have some cracking varieties - Chicken tikka, mushrooms jalapenos and rocket after cooking with an egg in the middle nearly made me do a sex wee.
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