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

[LadyMetroland]

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?

[Cremolafoam]

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

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

[Sticklebug]

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)

[WhoNikcedTheEasterEggs]

Thank you all so much!
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

[MousyMouse]

on a tray.

[Moominsarehippos]

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.

[ceeveebee]

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]

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

[TheSteveMilliband]

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!

[LadyMetroland]

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

[MoominmammasHandbag]

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.

[MoominmammasHandbag]

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

[NotGoodNotBad]

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

[Moominsarehippos]

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.

[BikeRunSki]

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

[IslaValargeone]

Pizza stone. Has revolutionised pizza making in my house.

[BikeRunSki]

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.

[Beksybob]

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...

[justpoppy]

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

[ivykaty44]

I use sun dried tomato paste as a sauce