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Homemade pizza - how to get in the oven without breaking?

(46 Posts)
LadyMetroland Wed 20-Mar-13 20:47:13

For the first time in ages I made homemade pizzas tonight. They were fairly successful but I think I need a few pointers...

Firstly, how do you get the dratted things into the oven directly on the shelf? Raw, thin dough does not lend itself to being man-handled. I ended up putting mine on foil which was ok, but base in the middle was a wee bit soft for my taste.

Second, what are your top tips for adding taste? I felt mine were a bit bland. Does anyone have any sauce tips? I didn't season mine but did use some anchovies - nice but not as nice as Pizza Express sauce. How do they get theirs so tasty?

Any other pizza tips out there?

ivykaty44 Fri 22-Mar-13 17:14:33

I use sun dried tomato paste as a sauce

justpoppy Fri 22-Mar-13 14:09:26

I bought this from Robert Dyas. I also baked the base in a hot oven for about 20 mins before adding the sauce & toppings.

Beksybob Fri 22-Mar-13 13:52:56

Wow, I make pizzas every week but I just use kepchup & sweet chilli or BBQ for the sauce! Feel I must make some proper pizza sauce now...

BikeRunSki Fri 22-Mar-13 13:42:36

To prevent soggy bottom syndrome, warm up the baking tray too in the oven when you put it on to heat up.

Then make the dough and get topping ready.

When oven and baking tray are hot, take out the baking tray, build pizza on it, and put back in oven.

IslaValargeone Fri 22-Mar-13 13:40:10

Pizza stone. Has revolutionised pizza making in my house.

BikeRunSki Fri 22-Mar-13 13:37:18

To prevent soggy bottom syndrome, warm up the baking tray too in the oven when you put it on to heat up.

Moominsarehippos Fri 22-Mar-13 13:08:11

The only problem with the stones are that they are bloody heavy, although I believe there are lighter alternatives (I am thinking slate but may be making that up!).

As long as the over is as hot as hell, then they shouldn't come out with a soggy bottom. Low fat mozzarella has a lot of water in it, so that makes it sloppy.

NotGoodNotBad Thu 21-Mar-13 12:30:51

Thin baking tray with holes. Sometimes when it's partly cooked I slide it off the tray onto the shelf.

MoominmammasHandbag Thu 21-Mar-13 12:06:49

Oh and I put me dough on the racks by hanging it over my rolling pin, if you see what I mean.

MoominmammasHandbag Thu 21-Mar-13 11:53:38

Put mine straight on the oven racks a la Jamie Oliver, even rolled very thin it's never been a problem. Top them on the racks. Dough is from my breadmaker and sauce is Napolina from a jar (hangs head in shame).
The only problem with making you own pizza is you can never go back - bought ones taste like shite.

LadyMetroland Thu 21-Mar-13 09:53:31

Def want to avoid soggy bottoms....

Pizza stone sounds like good investment as I think homemade pizza is going to become a staple in our house. Only issue is size as my pizzas are enormous! Perhaps I should buy two?

Some lovely recipes here - thanks all

TheSteveMilliband Thu 21-Mar-13 03:05:50

If you have a cast iron frying pan you can put it on that, then once topped put on the hob high which begins to cook the bottom, till it puffs up a bit. Then into a hot oven for 8-10 mins. No soggy bottoms!

Moominsarehippos Wed 20-Mar-13 23:20:21

I have a big paddle thing. I do! It was a present. Also useful for comedy 'thwangggggggs' in the kitchen.

ceeveebee Wed 20-Mar-13 23:18:35

When you see the pizzas going into the oven at the local pizza place they put them on a big paddle thing and then slide the pizza into the oven. So could you not put on a plate and just slide onto the oven shelf if you want to be very authentic?

Moominsarehippos Wed 20-Mar-13 23:15:30

Oh. Please don't tell me I'm the only one with a paddle-thingy (peel?pell?). I use a stone too and pizzas are yum.

MousyMouse Wed 20-Mar-13 23:05:26

on a tray.

WhoNikcedTheEasterEggs Wed 20-Mar-13 23:03:52

Thank you all so much! smile
Semolina not polenta?
Have electric oven, so heat stone, add base,heat both, add tom sauce, toppings and mozzarella, put back into oven.
Do I use highest temp for stone, base and topping cooking?
Lots of dough recipes, think I'll work my way through starting with the easiest and will have a taste test with Ds grin

Sticklebug Wed 20-Mar-13 21:59:44

Pizza dough recipe:

Put in a bowl:
1kg strong bread flour
Tbsp salt

In a jug:
2 sachets of dried yeast
1tbsp of sugar
650ml of warm water

Leave the yeast for a few mins until it bubbles. Then add 4 tbsp of EV olive oil.

Add the wet mix to the dry and knead until soft and pliable.

Leave to rise for a bit then roll out (or freeze)

Cremolafoam Wed 20-Mar-13 21:59:13

700g flour
7g sachet dried yeast
Knob of butter
1/2 tsp salt
1teasp sugar

Big bowl
Add flour
Add yeast to one side
Add salt and sugar to the other side
Rub in knob of butter like you would go for crumble
Drip feed the water and mix with hand in shape of claw
Bring dough together
Knead on floured surface for 10 mins
Prove under a tea towel in airing cupboard
When dough is twice the size
Take out and give the dough a good stretch and slap
Let rest again for another half hour
Meanwhile prep toppings

Or: paddy pizza
1lb plain flour
1 teaspoon each of
Baking soda , salt and sugar
1pint of buttermilk

Mix whole lot in a big bowl using claw hand . Roll out to 1/2 " thick circle like scone dough. Add toppings and quarter . Q heavy and filling . Serves 4

Waswondering Wed 20-Mar-13 21:58:19

Message withdrawn at poster's request.

Sticklebug Wed 20-Mar-13 21:55:38

I roll the dough out on a piece of floured foil and then lift the foil onto a pre heated pizza stone. Works really well for the children to make their own little pizzas.

My pizza sauce recipe:
Tin of tomatoes in a pan - add a pinch of sugar, pinch of oregano, half a tsp of garlic salt and a squirt of tomato puree. Bring to a slow bubble and then mash with a potato masher. Add a tblsp of EV olive oil and reduce over a v low heat for a couple of hours. Alternatively you can put in a warm oven or aga for a few hours. I make once a month or so and freeze. Also make a big batch of pizza dough and freeze.

Clayhead Wed 20-Mar-13 21:48:56

We use pizza stones in a very hot oven, semolina on the outside of the dough gives a lovely texture too.

storminabuttercup Wed 20-Mar-13 21:46:04

My pizza stone is the most used kitchen thing ever. Stick it in a smoking oven while the dough rises, cover in semolina, stick rolled out dough on it, we use just Tom purée and oregano, sprinkle with cheese, stink on some pepperoni, torn mozerella and more grated cheese, takes about 15 mins! Lush!

WhoNikcedTheEasterEggs Wed 20-Mar-13 21:33:38

Ds loves pizza but hates home made pizza sad Some of these ideas sound great though! Anyone got a good pizza dough recipe?
Might give them another go this weekend. I have a pizza stone, what do I do with it?? blush

Iggly Wed 20-Mar-13 21:28:45

(when I say onto the shelf - I line it with foil first and they are removable obviously!)

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