Re: Anyone make there own Pizzas ?
Dough is easy enough - the trick is getting the pizza sauce right.
Here's my easy-to-make recipe I use at work -
tinned chopped tomatoes
4 cloves of garlic, finely chopped
handful fresh basil if you have, dried will do if not.
dried oregano
splash of tobasco
2 tablespoons of brown sugar
couple of generous glugs of extra virgin olive oil
couple of generous glugs of balsamic vinegar
small amount of salt
as much fresh ground black pepper as you like
Blend together til smooth in consistency - delicious!
Re: Anyone make there own Pizzas ?
i like the sound of that format, will try it next.
Re: Anyone make there own Pizzas ?
This is how I make mine, from a few weeks ago (I'll be making one tonight too):
http://farm4.static.flickr.com/3365/...8296e4f3_z.jpg
Type 00 flour is a must for an authentic base imo! Other than that I like it nice and simple...some good quality italian tinned tomatoes mixed with some herbs and some seasoning for the sauce, topped with (as you see) Sainsburys organic mozzarella...really want buffalo mozzarella but can't find any vegetarian one and the Sainsburys one is the most flavoursome imo...then some black olives. When it's cooked, drizzle over some garlic infused olive oil, some freshly torn basil leaves and a bit of black pepper...perfect!
Re: Anyone make there own Pizzas ?
Quote:
Originally Posted by
circuitmonkey
I have been doing my own pizza's recently too and using the Jamie oliver Dough recipe and sauce, i tend to go easy on the basil though as it gets a bit over powering. (makes good pasta sauce also)
For the topping i use low fat mozzarella along with slices of chorizo, salami, mushrooms and spring onions. really nice
But i have done a few other toppings to such and marinaded piri chicken, and another one with tuna.
Generally i would say my home made are nicer that a good chunk of what you can but at the supermarket. (but thats my opinion) :)
Re: Anyone make there own Pizzas ?
I usually make the base and everything myself
Re: Anyone make there own Pizzas ?
Including growing all the topping, keeping pigs, making cheese ... WOW! That is dedication.
Re: Anyone make there own Pizzas ?
I'm sure he's all about the pizza, and not about getting the minimum posts for Scan P&P........
lol
Re: Anyone make there own Pizzas ?
Pizzas are so easy to make and taste a lot better that shop/takeaway when you make it yourself. I also get a lot of satisfaction from eating my own food
Re: Anyone make there own Pizzas ?
As a general tip when making pizzas, watch out of you are using a lot of vegetables as they tend to leak and sweat. The water would then make the base too wet and leaving you with a soggy pizza! Found out the hard way! :S
Re: Anyone make there own Pizzas ?
Quote:
Originally Posted by
AeroScap
As a general tip when making pizzas, watch out of you are using a lot of vegetables as they tend to leak and sweat. The water would then make the base too wet and leaving you with a soggy pizza! Found out the hard way! :S
me 2, i now wring the life out of the tinned pineapple and it works well :)
onions seem to be ok, so do peppers, 2 much cured meats (salami, pepperoni & chorizo) can leave a lot of fat that needs soaking up once out the oven
i also stopped buying mozzarella in brine and opt for the pre grated stuff :)
Re: Anyone make there own Pizzas ?
just spotted this thread (i really need to visit more often)
friday night is pizza night at ours so we've become pretty good at making them. i have a few tips i can share
for the base, if you want a nice easy cheat you can use pre-packed white bread mix from any supermarket.
if you're going to make your own with flour, yeast etc. i've found adding a small pinch of sugar and using water that's hand hot can help proving time no end. the dough is almost doing its first rise while you're kneading it
for tomato sauce, i do the following
2 cloves garlic crushed into gently heating olive oil, fry for a few seconds only else it'll burn & turn bitter. half a teaspoon of sugar into the pan & let it start to melt, then add about half a dessert spoon of red wine vinegar & stir this till it starts to thicken. chuck 3 tins of chopped tomatoes in the pan, add about a dessert spoon of paprika & a pinch of oregano & simmer for about 5 mins. next pass the sauce through a sieve to remove the lumps & comtinue simmering till its thickened ao your liking. this will make enough for a few pizzas or for pasta sauces so freeze what you don't need
for toppings, if you're using mozzerella you'll probably find its impossible to grate so pop it in the freezer for a while before trying to grate it. NB don't freeze it solid else its impossible to grate this way too, it needs to be about 2/3rds frozen. (i bulk buy mozzerella, cut it into 1" cubes & freeze it, then get out enough for a pizza 30 mins before i need it)
if you're uisng mushrooms or peppers on your pizza, these can often give off a lot of liquid, making your pizza a bit soggy so slice them up, ut them on a baking tray & pop them in the oven on a low heat for a while before using them, this'll get rid of a lot of that moisture altho be caseful not to over-do it & turn them into crisps!
if you're going for a thick crust base & making a large pizza, you may notice the middle of the pizza has soggy dough (depends on the bsize & thickness) if you do notice this, just pre-bake your base for a minute or two before adding sauce, toppings etc
if you follow the standard method of constructing a pizza, which is, base - sauce - cheese - toppings. keep a little bit of cheese back & add this once you've added your toppings. this gets you a nice golden cheesey topping to the pizza.
oh, and for god's sake maske sure you pre heat your oven!!!
Re: Anyone make there own Pizzas ?
The best home made pizza is made using Naan IMO.
http://www.nigella.com/recipes/view/naan-pizza-9
Re: Anyone make there own Pizzas ?
ooh, now that's a nice thought. nice spicy pizza on a naan. tandoori chicken & jalapenos for topping i reckon :thumb:
Re: Anyone make there own Pizzas ?
Quote:
Originally Posted by
petrefax
if you're going to make your own with flour, yeast etc. i've found adding a small pinch of sugar and using water that's hand hot can help proving time no end. the dough is almost doing its first rise while you're kneading it
my method is adding sugar to warm water and chucking the yeast in there for 15 mins while the flour warms in the oven, then the kenwood knocks the crap out the mix for 5 mins before sticking it in a warm oven for an hour (35-40 degrees C warm)
job done :)