Cooking a homemade pizza in the oven?

[greenbananas29]

Any tips?
We are looking to get the kids involved with making a home made pizza from scratch in our oven.
We initially looked at a Ooni pizza oven but honestly don't think we could warrant using it or making pizzas enough for the money.
So my question is can you make a home made pizza in a normal oven?
Any tips or advice? Could I buy a pizza slab or cooking tray?!
Thank you

If you've never made pizza before, the best thing to do is spend £300 on a pizza oven to see if you like doing it

Or you could use a baking tray for like £1.50
Pretty soon you'll realise it's too much faff

My consultancy fee for this advice is £300, pm me and I'll send you my bank deets

You just cook it like you do a fresh (non frozen) pizza from the supermarket. Usually about 10 mins at gas 6 or 7.

I just put them on a normal baking sheet and cook at around 200°
I've also started sealing both sides of the pizza in a frying pan on the hob before putting the toppings on, the base rises a bit and then keeps its crispness. My kids don't like theirs like that though.

Just put it in the oven on a baking tray. No need for special stuff or trays or stones etc.

we Just use normal baking trays no need for anything fancy

I make the base, roll it out and then cook it on a tray for about 6 or 7 minutes. Flip it over to do the toppings then cook for about 8-10 minutes. That way the base goes crispy not soggy.

Ok so actually seriously all that pizza oven/stone stuff is wank or at least overpriced shit you only want if you're committed to making a lot of pizza

Making the base is fine but a bit of a hassle and you need to allow at least an hour for it to rise

Use only a small amount of anything with water in (sauce, peppers, mushroom etc) or it'll go soggy
Not too much mozzarella as that'll make it soggy too
Roll base out thin and sprinkle with polenta to make it crispy

Preheated baking trays help

I make pizza from scratch every week. In an ordinary oven. I don’t use a baking tray. I have the dough on baking parchment paper and put that straight on the oven rack/shelf.

I just use the bread machine to do the dough, I probably wouldn't bother if I didn't have that.

Just use a baking tray. You’ll end up with a tiny, but deep, pointless squidgy mess anyway.

I have a great tip that a chef friend gave to me for getting a good pizza at home.

Assemble your pizza in a frying pan and then put it over the heat. Once the bottom has browned nicely, transfer the pizza onto a baking tray in the oven until the top of the dough and all the toppings are cooked.

Crispy bottom, no sogginess.

Just to chime a different view.

DH bought a pizza oven last year. And then promptly had a panic about whether he had gone mad.

But we use it every Saturday. He makes the dough from scratch. It's the cheapest and most delicious dinner - and pizza made with home made dough in a pizza oven is simply delicious and a very different thing to one cooked in an oven.

It goes in at 400 degrees for 90 seconds. That does special things. 😁

Every Saturday we have pizza which costs us about a fiver to feed all four of us two pizzas.

Then on Sunday we can afford a nice roast.

So it's paid off here.

I use performated pizza baking trays which are supposed to help with crispening the dough. It usually works pretty well. I find when making pizzas it helps to have all the fillings prepared and ready, which makes the construction much more straight forward.

I make the dough in my breadmaker and prepare the fillings while is is mixing. I've found that precooking onions and peppers (or brushing them with oil) helps with the cooking. I keep a container of garlic oil in the fridge and that's really useful. With regard to a tomato sauce base, I make my own (either from roasted fresh or tinned tomatoes). It's important to drain them before using as a wet sauce will lead to soggy dough.

My children (now adults) used to love making them. It was a whole evening event by the time they had been made, cooked and eaten.

No idea why anyone needs a pizza oven. Normal oven does the job just fine.
Trick to a good pizza is all in the dough.

I would definitely recommend using a decent brand of flour such as Caputo. It makes a massive difference.

Meant to say specialist pizza flour. www.amazon.co.uk/Caputo-Italian-Premium-Flour-Pizzeria/dp/B089X6C239/ref=sr_1_5?adgrpid=106365361849&gclid=Cj0KCQjw1bqZBhDXARIsANTjCPKJBE4kbANv2muanNcgcB9V637l2jmPdwPBoVqEb-p3xbHQldQ_cLsaAkZpEALw_wcB&hvadid=606171833912&hvdev=c&hvlocphy=9046229&hvnetw=g&hvqmt=e&hvrand=2533641561879211877&hvtargid=kwd-303842202438&hydadcr=24551_2303503&keywords=caputo+pizza+flour&qid=1664037935&qu=eyJxc2MiOiI0LjEyIiwicXNhIjoiMy40MiIsInFzcCI6IjMuMzcifQ%3D%3D&sr=8-5

We've always used the oven, nice flour and make your own tomato sauce. Also river cottage family pizza recipe.

I've got a couple of pizza baking trays - round with holes in them.
Pre-heat them & very good results.

No expert, but having watched a few things on YouTube the below tips might help.

• Pizza steels are great, then pizza stone, then a backing tray flipped upside down
• Pre-heat oven to highest temp for 1 hour, with steel/stone/tray inside to mimic as close as possible a pizza oven

Pizza ovens do male a difference.its how authentic pizzas were made.whwther it's worth it is people's opinion but to say it doesn't make proper pizza is like saying a oven works as well as a tandor for naan.

A pizza stone is good.
Use 3 or four cheeses.mozerella,cheddar and a gouda smooth nutty type.
Use proper dough.
Mix to paste with Passat even a jar of dolmio works
Then test until you find your topping.everyone has an individual taste when it comes to pizza.

I usually use packet dough for pizza base

I just put the oven up to the highest temperature and use a normal baking tray. A proper pizza stone would be even better but it takes a while to heat up.

Ha ha, I feel the same. I do lots of cooking and baking but to me pizza seems like a lot of mess and effort for insufficient reward.

If I want good pizza, I get it from the excellent takeaway that does wood fired pizzas, or the craft beer and pizza bar in town. Or have a frozen Crosta and Mollica one, which is nearly as nice.

I can make many things better than shop bought or as good as a restaurant with little effort (fish, steaks etc) but pizza is not one of them.

The pizza stones you can buy for your oven are brilliant although they do require a long time in the oven to get super hot.

We use this recipe, it makes two large pizzas or 3 good sized ones.

We just roll it into a rectangle, put it on a lightly floured tray, top with some passata and then mozzarella. Can also add other toppings but put the cheese in last.
200 degrees until it looks done.

So delicious but for some reason my kids suddenly stopped liking them. No changes happened, came out of nowhere. Thanks neurodiversity 😂