Pizza. What's your go to recipe?

Marcel

Marcel

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Marcel
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I like to get an Asda create-your-own pizza when I've been working a late each week.

Always stonebake (or at a push, thin) base...I can't understand those who eat deep pan pizzas. It's like a loaf of bread, man!
Then I ask for both a BBQ sauce AND tomato sauce base....mixed. It's the future, trust me!
Then

Spicy chicken
Pineapple
Pepperoni (Don't be shy with it!)
Red onion
Spicy oil


I've long since been a fan of sweet and spicy flavours together, works a treat.

What's your go to?
 
Thin Base for me, lots of meat, Spicy Beef, Ham, Pepperoni (lots of), meatballs, chicken, Sausage and extra mozzarella :)
 
definitely Pizza Bassa (thin crust, rome-style) for me, and I tend to avoid the whole "culinary dustbin, throw loads of different toppings on there" approach - if I'm going for a "Pizza Rossa" then it'll probably be a simple Margherita (Roasted Tomato, Oregano and Garlic Sauce, cooked down in the oven for a hour or so, then blitzed up in a blender), A few slices of Mozzarella added to the topping 5 minutes into the baking time, so it doesn't simply dissolve into a pool of grease, then when finished, a handful of Basil leaves thrown over the top and allowed to wilt in the residual heat. If I'm feeling particularly in need of added protein I'll maybe throw a few thin slices of something spicy in the preserved pork sausage line into the mix... Then again, I'm just as likely to make myself a Pizza Bianca, basically just brush the dough with olive oil, bake for a few minutes then add Mozzarella and Oregano and return to the heat... Posh Cheese on Toast. Yum!

But to be honest, most of the secret of getting it right is to have a proper Wood Fired Pizza Oven - I built one in the back garden of the last place I lived - it made a great alternative to having friends around for a Barbecue - plus, the wood fired oven was actually pretty excellent to use in addition to the barbecue for more meat-intensive entertaining...
 
For home brewed, it's a thin and crispy base, a thin smear of garlicky tomato and onion sauce covered with as much pepperoni as possible. A sprinkling of smoked cheddar then a few extra slices of pepperoni! Usually but them ready created though - convenience food. Thin crust pepperoni for me and vegetable supreme (IIRC) for Mrs Nod. CBA making our own bases - bought in taste better.
 
Marcel said:
I like to get an Asda create-your-own pizza when I've been working a late each week.

Always stonebake (or at a push, thin) base...I can't understand those who eat deep pan pizzas. It's like a loaf of bread, man!
Then I ask for both a BBQ sauce AND tomato sauce base....mixed. It's the future, trust me!
Then

Spicy chicken
Pineapple
Pepperoni (Don't be shy with it!)
Red onion
Spicy oil


I've long since been a fan of sweet and spicy flavours together, works a treat.

What's your go to?
Click to expand...

Replace the chicken with ham and that then sounds about perfect. :-)
 
I often make this...

Mix flour and water and maybe a touch of tabasco and roll out, spread with lots of butter, roll and ball and roll etc. Apply tomato or tomato paste and cheese (to me the paste tastes a bit more spicy and sometimes I like that.)

If I buy all I get is Margarita,
 
Bucking the trend, I like a deeper pizza base and we often do pizza at home using pizza base dry mixes. Our standard recipe is to apply a thin layer of tomato puree over the base followed by a little fennel, then half-drained tuna in oil, mild/medium cheddar to cover the tuna, sprinkled with oregano, smoked paprika, diced peppers and pepperoni or Chorizo. It's warm, deep and savoury - satisfying, rather than a light meal.
 
Our local place does a thin, Italian style base in a wood fires oven. I then go for the Tennessee. Pulled pork, BBQ sauce, peppers and cheese.
 
I've never been a fan of the asda make your own. I like lidl masterpiece pizza its four cheese one being some blue cheese. Then I add pineapple olives and peppers. Maybe some smoked bacon if we have it, but unlike most meals I'm happy to eat pizza meat free.
 
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Someone mention PIZZA!!!!!!!!!!!!!

Think or Thick? Both! My favourite used to be a deep pan @ Deep Pan Pizza (sadly no more) when I would have bolognese, an extra cheese and everything hot and spicy from the menu except pepperoni.

More recently, I used to have anything spicy as a calzone in Zizzi's (7% cashback this month :) ) but the local one has recently had a habit of undercooking it, so it's cold in the middle with raw egg squirting out. What a waste.
 
Plan on getting a pizza oven next year. Can't wait as I do love a good pizza.
For me it's a case of meat meat and more meat on a pizza.
Pepperoni is a must, with chicken and chillis.
 
Homemade base (usually when I am making ciabatta and keep a little dough for a pizza base), then a spicy tomato and basil sauce, grated medium cheddar cheese (which goes stringy, not mature because it doesn't react the same - don't know why), pepperoni, sliced jalapeno chillis, and a drizzle of chilli oil on top.
 
Also a big ASDA fan
Deep pan, BBQ sauce, spicy beef, ham, bacon, Hickory beef, extra cheese & garlic oil

Then nip round the corner & pick up some chorizo sausage for a £1 & put that on the top when I get home.

Pre heat oven & 11 minutes later I am in heaven

The only problem is the dog loves a little bit of crust from the edge & insists in sitting with her head in my crotch until she gets a little lol
 
Home made base, thin base but with thick bubbly crusts. Less topping is definitely more; chopped tomotoes with some basil and garlic, not too fine and keep it a little rustic. Nice quality mozzarella cheese; and my favourites are thinly sliced chorizo sausage and chestnut mushrooms also thinly sliced.

Oven to about 260, bottom heat only.

Yum yum.
 
We used to have CYO from asda, deep pan. Never knew any different. Blown away when we went to Pizza hut for the first time.

I like both thin'n'crispy, and deep pan but for me, lots of tomato sauce is important.
 
pizza has pretty much been on the luxury list due to my diet and health and fitness plans.

maybe once every month and I am big fan of the pizza express stretched to the max plain pepperoni :-)
 
A small Pizzetta is my weekly treat at our local Neopolitan pizza store; Famoso. Huge wood-fired oven, pizza cooks in 90 seconds, comes out hot and tasty! I only ever go for a white base, as a red base kills my acid reflux. Anyway, th go to pizza there now is the Funghi - Parmesan crema, fior-di-latte, roasted white mushrooms, oyster mushrooms, caramelized onions, white truffle oil, pecorino romano. Super thin, crispy base, soft doughy outer edge. Goes great with a chilled New Zealand Sauv Blanc!! If I don't fancy the Funghi, then it's a Cavoletti - Oven-roasted Brussels sprouts, prosciutto crisps, gorgonzola cheese, dates, walnuts, drizzle of honey.
 
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Red Onion and pineapple.

A winner everytime.
 
Some lovely flavours coming out of this thread.
As for those who like deep pan...you're all a special kind of wierd!

What I don't like are those takeaway pizzas who use a thick base and cheap cheese with too much sauce, so when you take a bite....you get a floip! and a big slab of half melted cheese is covering your face, burning your skin away and you've got a tomato covered loaf in your hand!
 
Marcel said:
Some lovely flavours coming out of this thread.
As for those who like deep pan...you're all a special kind of wierd!

What I don't like are those takeaway pizzas who use a thick base and cheap cheese with too much sauce, so when you take a bite....you get a floip! and a big slab of half melted cheese is covering your face, burning your skin away and you've got a tomato covered loaf in your hand!
Click to expand...
Oh don't get me started. It annoys me no end that people call that Pizza. It is a snack that has its place and sometimes can be enjoyable, but other than roughly watched with a drunken eye it doesn't resemble pizza in the slightest. Silly Americans.
 
Only ever home made base for which I use a standard plain bread recipe (flour, yeast, salt & water) with a bit of sugar and olive oil added too; rolled as thin as possible.

Then, cooked down tomatoes with a bit of garlic and oregano, whizzed up to a smooth puree.

Topping, simple is best, tend to use cheap ball-mozarella (as opposed to big plastic chunks) and a few good ingredients.

Courgette (thinly sliced) and smoked bacon is really good, maybe with ricotta instead of mozarella (useful when the allotment is in full swing), or courgette with a curry sauce topping is good.

Beetroot and feta is also good.

Artichoke hearts and prosciutto

That said, I really like margarita and ideally love some olives on there too.
 
My "go to" recipe is to "go to" a restaurant with a proper wood-fired pizza oven. Anything else is sub-standard. :D

But I'm lucky enough to live a short way from the original Franco Manca.
 
My recipe is this...

Pick up smart phone
Go to Domino's App
Order Pizza
Pay for Pizza
Get in car
Drive to Domino's, where its waiting for me.
Get home
Eat pizza
Regret it the following day
 
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If I have the time I much prefer a homemade base with a homemade tomato and herb sauce, cheese and usually salami or parma ham.

Kids prefer something from Dominos though, not sure what that says about my home cooking :)
 
I make a very basic pizza dough, rolled thin, san marzano tomatoes, pinch of salt and pepper and basil, break some mozzarella on top, pizza stone in hot charcoal webber for 4-5 mins, sprinkle of parmesan.. YUM.. spinach and ricotta also YUM
 
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