Anyone make their own Pizza's?

yak.h'cir said:
You can, it just might not be edible! Much like the time I ran out of baking flour but wanted to make a cake so I substituted in yeast to make it rise. The results were not good.
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Ok fair point haha just use what you want but make sure its edible so you dont get sick or get food poisoning :p
 
I've been using base mix for ages but I'm now using Jamie Oliver's recipe. The main problems I have are the dough sticking to stuff because I've not dusted it enough. I've also found that when I store dough in the fridge it needs two layers of cling film. The first layer needs to be dusted, so it doesn't stick, you then need another layer (bare in mind the first layer won't cling due to the dusting) to stop it unwrapping if it expands.

Also always grease your baking trays, the first time I did pizza I forgot and ended with a plate of scraps and a tray that took years to scrub clean.

What do people think about cheese?

EDIT: Does anyone know how to get the sodding things round?
 
Zefan said:
I bet AcidHell does, he's a cooking monster!
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Sorry to disappoint.

Actually it's one of the few things I haven't really experimented in. \Done it a few times. Hopefully in September when I move and get a kitchen to myself. Then there will be a million and one cooking threads :).

As I said above you really do need a stone, look online and auction site my sister got one for under £20.
They should be made thin, not a lot of toppings.
Ptreheat the stone to max oven temp, then witch to grill and preheat that to max. Take out stiick pizza on and back under the grill for literally a minute or two.

A surprisingly good topping is to add a handful of spinach. It wilts down and goes crispy and is ace. another good topping is
Hoi Sin, duck, mozzarella and spring onions.
 
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K.C. Leblanc said:
I've also found that when I store dough in the fridge it needs two layers of cling film. The first layer needs to be dusted, so it doesn't stick, you then need another layer (bare in mind the first layer won't cling due to the dusting) to stop it unwrapping if it expands.

Also always grease your baking trays, the first time I did pizza I forgot and ended with a plate of scraps and a tray that took years to scrub clean.

What do people think about cheese?

EDIT: Does anyone know how to get the sodding things round?
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The dough should be around room temperature before use, roughly 23c. Dont use straight from the fridge.

Cheese, obviously mozarella is the obvious chioce. You can then experiment with cows milk moz/buffalo moz. Goats cheese is also very good. Peccorino maybe? Experiment and see what you like. Trick is not to go too heavy with the cheese, it will ruin the flavours of the other ingredients.

Getting the base to be round? First thing i would reccomend would be to use plenty of flour. Then just loads of practice, your technique will slowly improve.
 
I love making pizza from scratch, the only difficult bit I have is making sure the water doesn't go everywhere when you are kneading the doh, oh and clearing up after :p
 
My girlfriend made me a pizza from scratch not too long ago and it was amazing, by far the best pizza i have had in a long time,

Pizza made from scratch is definitely better than the asda frozen crap
 
SuBsTaNcE said:
Pizza made from scratch is definitely better than the asda frozen crap
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Now a follow on from that, I make Pizzas at Asda very often on the deli counter, so yeah, I know how to make quite a few varieties. Oh and guess what? They're not frozen! My grandma's home made pizzas are the best ever IMHO, nothing compares to them!
 
Pav89 said:
Now a follow on from that, I make Pizzas at Asda very often on the deli counter, so yeah, I know how to make quite a few varieties. Oh and guess what? They're not frozen! My grandma's home made pizzas are the best ever IMHO, nothing compares to them!
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I meant the ones that you get in the freezer, 3 for £4, the fresh ones are actually pretty good but still can't compare to home made
 
PiKe said:
Great, going to pick up some tomato purée, mozzarella and pepperoni then :D
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nonono

Don't just whack some tomato puree on there, make you'e own tomato base. There's loads on recepies on t'internet and it's dead easy. (Can't give you mine tho, at work :( )

Pav89 said:
I make Pizzas at Asda very often on the deli counter
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The ones that are freshly made there are really nice :)
 
Made a couple of pizzas last night, question about the pepperoni though, it has like a skin on it and even when cooked of was still tough?
 
one thing you could do as a quick alternative to standard pizza is cut a french stick in half long ways and use that as the base MMMMMMMMMMM
 
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