home made pizza recipe

subtitled

subtitled

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what you need is

for the pizza bread dough

16 ounces of plain flour
1 packet of dried yeast
1/2 tbsp salt
1/2 tbsp sugar
12 fluid ounces warm water
nob of butter/margerine

sift the flour, salt & sugar into large enough mixing bowl, add the yeast then & butter, then make a well in middle of flour and add the water.
kneed the mixture then cover, leave to rise for half hour then kneed the dough again and leave until required... best kept in fridge as it is easier to roll later!

for the filling you will need

some tomato passata
about 400g grated mature cheese
and topping to suit your own tastes! i used 1 tin drained tuna fish, 1 green pepper chopped, 100g danish pepperoni and some drained sweetcorn

roll out the dough to fit a 12inch vented pizza tray

spread the passata to lightly cover the bread base then sprinkle the cheese to cover generously, then add topping of your choice.

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place in a preheated oven at 180 celcius for 15 minutes.

remove from oven then cut with a pizza cutter or sharp knife

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enjoy :)
 
Why don't you put some of that marmite on top too? :gag:


Nice story and recipe. :thumbs:
 
awww why didnt i think of that? i couldve had the whole pizza to myself then :naughty:
 
My wife makes great pizzas - we've a Smeg with a double oven - one of which has a pizza stone in it - the real thing - italian oven - what more could you ask for. :)

The one in the picture looks pretty tasty too!
 
GrittyShaker said:
Shouldn't it be strong white flour? I usually use a couple of tablespoons of extra virgin olive oil instead of the butter. Yum!
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erm, im not sure :lol: but ive always used plain flour although its been mentioned in various media channels that the fine double zero flour is best for making pizza dough.

now the extra virgin olive oil, think i might just give that a try next time i make pizza

glad you didnt mention anchovies though :gag: tried them about 10 years ago they taste worse than brussels sprouts on a roast dinner!
 
i used to make pizza when i worked at dominos (used to be a driver / busy times help out to make pizzas

although the dough is ready i always created some sick pizzas lol

damn they was good pizzas and good discounts on them too
 
awp said:
The one in the picture looks pretty tasty too!
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it sure was :p we both felt like big fat piggies and there was still 2 slices left! not an ounce of room for anymore or we would have both burst

next time i want to put some cooked chicken tikka on it aswell.... then remember to put the leftovers in the fridge for later consumption :)
 
Oooh nice recipe, thanks for sharing it :) I might give it a go myself at the weekend :thumbs:
 
I use stronge white flour when making my pizza bases.

The one I make is very very simple to remember...

1 Pint of water
1 Kilo of Flour
3 sachets of yeast
2 tbsp of sugar
1 tbsp of salt


1, 1, 321 and bingo, youve remembered it :D

It's a Jamie Oliver recipe, which I also use for garlic bread, foccaccia etc as it makes looooads.

I don't usually let it prove either (not long anyway), just make it quite thin.
 
subtitled said:
glad you didnt mention anchovies though :gag: tried them about 10 years ago they taste worse than brussels sprouts on a roast dinner!
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Definitely, anchovies are the work of the devil. Sprouts, however ,are divine lumps of trump inducers :D
 
Anchovies :puke:
 
Best way to do sprouts -

Slit through the tops in a cross, boil in salted water for 5 minutes, allow to cool....










then scrape them into the bin :thumbs:
 
Sorry, but thats a rubbish recipe!!:nono:
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. NO GARLIC!!!
 
Marcel said:
Sprouts, however ,are divine lumps of trump inducers :D
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thats why i use beans and pickled onions if i want to light my 'trumps' in the dark :lol:

Marcel said:
I use stronge white flour when making my pizza bases.

The one I make is very very simple to remember...

1 Pint of water
1 Kilo of Flour
3 sachets of yeast
2 tbsp of sugar
1 tbsp of salt


1, 1, 321 and bingo, youve remembered it :D

It's a Jamie Oliver recipe, which I also use for garlic bread, foccaccia etc as it makes looooads.

I don't usually let it prove either (not long anyway), just make it quite thin.
Click to expand...

where can i get a pizza pan big enough for that dough weight :thumbs:

Grendel said:
Best way to do sprouts -

Slit through the tops in a cross, boil in salted water for 5 minutes, allow to cool....










then scrape them into the bin :thumbs:
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bit like when i lived with my parents and i did the cooking, the parsnips for the stew went straight in the bin!

wontolla said:
Sorry, but thats a rubbish recipe!!:nono:
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. NO GARLIC!!!
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oh but i love garlic :) just not on a pizza, prefer it in sauce based recipes or as a marinate :thumbs:
 
Last edited:
subtitled said:
what you need is

for the pizza bread dough

16 ounces of plain flour
1 packet of dried yeast
1/2 tbsp salt
1/2 tbsp sugar
12 fluid ounces warm water
nob of butter/margerine
Click to expand...

Lol I misread that the first time. Thought it said 16 pounds of plain flour lol :lol: Be a very big pizza!
 
Willenium said:
Lol I misread that the first time. Thought it said 16 pounds of plain flour lol :lol: Be a very big pizza!
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feel sorry for the poor soul trying to kneed that dough by hand!
 
Looks yummy subtitled, might have a go at that next week. I usually buy the ready made bases and add my own topping but that looks quite easy to do.
I haven't used passata before either, I usually don't buy Italian sauces as I'm always worried that they might have garlic in them and my OH is allergic to garlic.
 
Daisey said:
Looks yummy subtitled, might have a go at that next week. I usually buy the ready made bases and add my own topping but that looks quite easy to do.
I haven't used passata before either, I usually don't buy Italian sauces as I'm always worried that they might have garlic in them and my OH is allergic to garlic.
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passata is essentially chopped (maybe liquidised, as there no tomato chunks or skins in it) and sieved tomatoes, nothing more. dont buy the really expensive stuff in the glass jars, tesco or morrisons brand in the cardboard cartons is ideal. nice smooth texture and is also ideal substitute for chopped tinned tomatoes when making a chili con carne or spag-bol :thumbs:

almost forgot to say,it also available as passata with garli/herbs, you dont want that one just the standard passata :)
 
subtitled said:
passata is essentially chopped (maybe liquidised, as there no tomato chunks or skins in it) and sieved tomatoes, nothing more. dont buy the really expensive stuff in the glass jars, tesco or morrisons brand in the cardboard cartons is ideal. nice smooth texture and is also ideal substitute for chopped tinned tomatoes when making a chili con carne or spag-bol :thumbs:

almost forgot to say,it also available as passata with garli/herbs, you dont want that one just the standard passata :)
Click to expand...

:plusone::agree: Use it ALL the time for pasta dishes/soup etc. Just throw some chopped basil in and MMMMMMMM!
 
forot to mention, dont buy the 'value' passata it is utter rubbish totally tasteless and water is thicker than that stuff!
 
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