Pizza! Pizza! Pizza!

I find buying one of those premade ready to bake pizzas at Woolworths are generally better than the ones you buy take away.

Still prefer making my own when it is "date night" at Casa del Hamster
 
I.am.Sam said:
you in CPT

there are feww guys doing it from home

i know some relative of pizza time opened his own place from his garage and makes a killing
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Yeah I know its somewhere in the plain, in colorado somewhere.

There pizzas are good from time to time but much prefer with less toppings.
 
Anybody have a quick and easy pizza dough recipe? I don't have a blender or something like that so will have to mix it by hand, and I prefer grilling and frying to baking so simple and straightforward would be appreciated.

I tried the shake and bake one, with self-rising flour, and the other one with yogurt - but they both gave me heartburn. So I want to try a recipe without self-rising flour and see if that helps. There are quite a few on the internet, and most of them seem similar, but I'm specifically looking for one that will give me a thin, crispy crust.
 
I.am.Sam said:
but sometimes less toppings are too less ..
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Did you watch the Masterchef Australia challenge last night? Took place at Gradi, Melbourne. The chef, Johnny Di Francesco, also seems to prefer a few toppings rather than too many.

1501-melb-restaurants-casual-gradi-pizza-974x676-01.jpg.aspx?width=490&height=346&ext=.jpg&ext=.jpg
 
Readsalot said:
Anybody have a quick and easy pizza dough recipe? I don't have a blender or something like that so will have to mix it by hand, and I prefer grilling and frying to baking so simple and straightforward would be appreciated.

I tried the shake and bake one, with self-rising flour, and the other one with yogurt - but they both gave me heartburn. So I want to try a recipe without self-rising flour and see if that helps. There are quite a few on the internet, and most of them seem similar, but I'm specifically looking for one that will give me a thin, crispy crust.
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Been using this for years,
https://www.pizzamaking.com/thincrust.php

If you are going to do this in a normal oven then you have to prebake the the pizza base to the point where it starts getting light brown spots both sides. Remove from oven and let cool for a short while on a rack before building your pizza and shoving it back in the oven. It's a lovely crispy base that can handle lots of toppings! This base is better than the majority of pizza places I've eaten at and people always ask me when can I make pizza for them again.
I don't use a pan, it goes straight on a oven rack the second time it goes into the oven.

For the sauce I add a sachet of tomato paste towards the end of simmering it down, I reduce the liquid to the point of a thick consistency so i can spoon and then brush onto the base.
For yeast I use the purple Anchor yeast sachets, I just use the whole thing.

Here's a spreadsheet that you can use to calculate values, https://docs.google.com/spreadsheets/d/1ziauNbaAgEhQVBpPdBTnot7Gs9GdRRUZgXQdsuo4YNk/edit?usp=sharing Just put the weight of the flour in grams into the H1 cell.
 
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ponder said:
Been using this for years,
https://www.pizzamaking.com/thincrust.php

If you are going to do this in a normal oven then you have to prebake the the pizza base to the point where it starts getting light brown spots both sides. Remove from oven and let cool for a short while on a rack before building your pizza and shoving it back in the oven. It's a lovely crispy base that can handle lots of toppings! This base is better than the majority of pizza places I've eaten at and people always ask me when can I make pizza for them again.
I don't use a pan, it goes straight on a oven rack the second time it goes into the oven.

For the sauce I add a sachet of tomato paste towards the end of simmering it down, I reduce the liquid to the point of a thick consistency so i can spoon and then brush onto the base.
For yeast I use the purple Anchor yeast sachets, I just use the whole thing.

Here's a spreadsheet that you can use to calculate values, https://docs.google.com/spreadsheets/d/1ziauNbaAgEhQVBpPdBTnot7Gs9GdRRUZgXQdsuo4YNk/edit?usp=sharing Just put the weight of the flour in grams into the H1 cell.
Click to expand...
Thanks for this, definitely gonna try it out. Have you ever tried doing your pizza on a pizza stone in the oven. Makes a helleva difference in the way the base turns out.
Something like this:

https://m.takealot.com/#product?id=12803798
 
mbayshark said:
Thanks for this, definitely gonna try it out. Have you ever tried doing your pizza on a pizza stone in the oven. Makes a helleva difference in the way the base turns out.
Something like this:

https://m.takealot.com/#product?id=12803798
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I prefer it on the rack. When it goes in for the prebake it's on a hot metal shelf, I flip it over halfway through. It's gonna get some big airbubbles an when they start I just quickly poke them with a sharp object give it a pat down and let it carry on. Once done I take it out to cool off on a ovenrack (it actually goes very stiff once cool and you can break it), once cool I do the sauce & toppings on top of the rack still and the whole oven rack goes back into the oven for the final bake. Very easy to handle this way as well. Try it this way without the stone, it also allows you to make huge pizzas the size of the rack.

Something else I need to add, don't prep your toppings well in advance especially things like bell peppers, mushrooms etc, once you cut fresh produce oxidation kicks in and they lose a lot of flavour, prep like an hour before the time. Your dough & sauce you can do a few days in advance.
 
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Has anyone tried making pizza with the cheese first then add sauce and toppings? It's awesome apparently.
 
Aqua_lung said:
Has anyone tried making pizza with the cheese first then add sauce and toppings? It's awesome apparently.
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Yeah, many times. I try new stuff a lot with homemade pizzas in our pizza oven, and many times have played around with the traditional order of toppings. Makes no difference to me at all, although that could also be because I tend to not put a huge amount of cheese on.
 
I.am.Sam said:
but sometimes less toppings are too less ..
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Word to the 5th power.

I much prefer St elmos Chick and Mushroom pizza. I love me some of that pizza.

I'm still trying to figure out what they use as their white sauce, it tastes similar to the Cross and Blackwell Salad dressing(Not Mayo) or is it the same thing. but its not Mayo thats a definate. I enjoy that pizza.

Theres a place in Athlone(Belgravia) called The butchers wife, they use to be St Elmost and their pizzas rock.
 
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Readsalot said:
My favourite pizza place in Centurion:
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Have you tried Cappucino's @ Southdowns yet?

Granted, I've not tried Pizzeria Milan yet myself (on my June bucket list after your post), but I haven't tasted pizza anywhere else that comes close. Their Regina and Di Parma pizzas are the best tasting things I've ever had.
 
Laffy-Taffy said:
Word to the 5th power.

I much prefer St elmos Chick and Mushroom pizza. I love me some of that pizza.

I'm still trying to figure out what they use as their white sauce, it tastes similar to the Cross and Blackwell Salad dressing(Not Mayo) or is it the same thing. but its not Mayo thats a definate. I enjoy that pizza.

Theres a place in Athlone(Belgravia) called The butchers wife, they use to be St Elmost and their pizzas rock.
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i ate there the weekend, same owners apparently

they food was good and i had a baquette which for R60 was a philly steak one and was very good

the seafood pizza looked so good
 
Readsalot said:
Not yet - will add it to my list. Thanks for the tip!
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Tried Pizzeria Milan tonight. It's close, but Cappucinos still edges it taste-wise. Pizzeria Milan is a bit cheaper, though.

The killer for them will probably be the fact that they're quite a bit harder to get to from my home, and a bit further.
 
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