Home made pizza, how do you do yours?

rexehuk

rexehuk

rexehuk

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Hello all!

My first time in the cooking forum. I've not seen a dedicated pizza making thread, not sure why as it's one of my favourites.

How do you all go about cooking your pizzas? I have recently invested in a 15" pizza stone, until recently I was cooking them in the oven.

Now I have begun doing them on the BBQ! With fantastic results. Has anyone else perfected BBQ pizza cooking and if so do you have any tips?

For my dough I use:

500gr Tipo 00 flour
325gr water
10gr salt
3gr active dry yeast

I also add a good splash of olive oil as it helps for working with the dough. I leave it to rise for 8-10 hours.
 
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I tend to pan/grill cook mine.

I mix up a very 'wet' dough with 00 grade flour (I'm using Sainsburys' 00 pasta flour though I imagine there are far better alternatives). Use plenty of salt and a tiny pinch of sugar.

Once you've done this, cover your hands with olive oil and grab out a good handful of dough.

Spread the dough thinly over a cast iron pan.

Cover and leave to rise for 30-60 minutes. You can actually get away with not doing this though.

Apply thin layer of passata, rip up some mozzarella and then your other toppings. If you're going to use 'wet' toppings (mushrooms, peppers, etc) you may be better off pre-cooking those.

Stick the pan on the hottest hob heat you can for about 5-7 minutes. One this bit is done (you can tell it's done when the pizza moves around in the pan when you shake it) stick it under the grill on the highest setting and cook until the dough is browned and all your toppings are nicely crispy.

It's a really low-hassle way of making pizza and awesome if you don't have access to a proper pizza oven.
 
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Haircut said:
This method works well, it's what I use now.
Thread from when I tried it the first time: http://forums.overclockers.co.uk/showthread.php?t=18249432
Click to expand...

Yup. Now you mention it, I'm pretty sure that your thread was one I "drew inspiration" from (read: stole all the bits I liked from your method) :p

I think there were two threads on here and a couple of articles I found on google that I combined the methods of. My pizza dough has gotten more and more lazy each time I've made these pizzas but it's surprising how little difference that has made - the end result is still light, crispy and delicious.

I'm just trying to improve my normal bread making at the moment. I'm getting better but still a long long way to go :/
 
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I'll try shove some pictures of my next creation up here. I like the smokeyness the BBQ gives the crust, but that pan+grill idea is pretty neat, I've never seen or thought of that.

And frenchtart, I use sainsburies '00 too, been meaning to import or find a shop to buy caputo, if you know of anywhere I might get some.
 
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rexehuk said:
I'll try shove some pictures of my next creation up here. I like the smokeyness the BBQ gives the crust, but that pan+grill idea is pretty neat, I've never seen or thought of that.

And frenchtard, I use sainsburies '00 too, been meaning to import or find a shop to buy caputo, if you know of anywhere I might get some.
Click to expand...

I don't know of any off the top of my head. Though I wouldn't really be that helpful after the childish joke on my name :rolleyes:
 
Also use 00 (from Shipton mill).

Rolled ludicrously thin, feitnest scrape of home made passata, few blobs of Buffalo Mozz, Basil, pepper and a decent olive oil. On to my baking stone in the oven as hot it will go (~290). Can honestly say it's better than the majority of pizzas you can get from Italian restaurants :)
 
Had a pizza night last eve :D A few small pizzas each to our liking and a few bottles of wine. Add radio and you're done ;) Pics;

Classico:

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Mushroom, blue cheese, olive & mozz:

dsc0029tym.jpg




I love homemade pizzas :D
 
I was on the lookout for a large frying pan with a metal handle for exactly this reason (making stove top pizza then finishing in over/grill). They seemed overtly expensive (40-60 quid) but currently Sainsburys are doing them half price (copper bottom ones 20quid instead of 40). I dont mean to be a Sainsburys advert whore but it seems like a good deal at the moment.
 
HeadlessChicken said:
You can buy a oven stone for about that (which is what i use).
Click to expand...

Oven stones are great but the pan method tends to create better pizza (imo) :)

edit: That said, the pizza pictures you've posted above look absolutely divine. Would you mind posting your method from start to finish?

edit2: Just read a few posts up. Duh@me. I may give your method a try :)
 
I'm not a massive fan of "pan" bases, not thin enough for my tastes. I like the uber thin and crisp base you can get with a stone. I've heard the pan method is the way to go if you like thicker bases.

Base mix:

450g 00
50g semolina
10g salt
5 - 7g yeast
340ml water

One rise then knocked back and used as needed.

Sauce is from roasted toms passed through a sieve.

Oven up to 290. Roll base as thing as you can. Pop on peel. Scrape tom on also as thin as you can. Add toppings (less is more). Olive oil. On stone, and about 3 mins later you get one of the above :)
 
What do you mean by "pop on peel" sorry?

In regards to pan bases, they can be extremely thin quite easily. Not wafer-thin but definitely thinner than (for example) a standard Dominos filth pizza. Your bases definitely look a tad bit thinner but I wouldn't say that there is that much in it. Of course, you can also make pan bases super thick but the only time I've ever done that was when I massively messed up and ended up having far too much dough which had been left to rise for far far too long on the pans :p
 
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