Pizza Thread

[Plains-Cow]

The poll should allow multiple checks!

That allows for people to be too wishy-washy! This is Pizza Part Supremacy: The Thread.

 

[lymond]

That allows for people to be too wishy-washy! This is Pizza Part Supremacy: The Thread.

Exactly...Hear the Cow!

 

[Plains-Cow]

Exactly...Hear the Cow!

Moo!

 

[Fippy]

For some it might also be spices
Oregano, Basil, a bit garlic and ofc there are great spice combos that can be bought..with all of them.
Or there are tomato sauces that include them already.

Cheese is always interesting, lots of possible combos.
I like some cheddar (strong taste so has to be used carefully) with Mozzarella base.
Or if i don't have Moz maybe Emmental.

Frozen pizzas can be spiced up as well, and with extra cheese etc..def. worth experimenting with.

 

[Fippy]

An essential pizza cutter for Lymond:

Spoiler :

 

[lymond]

LOL ..that is beautiful!

 

[Ordnael]

I wouldn't dare to make pizza myself as I am very lazy, but at home we have indeed choose the toppings and sauce and cheese on pre made pizza bases with some success.
Man I never had anchovies in my pizza, and now some experts here are saying it's great...maybe next time I go to my pizza place of choice I will dare try it!

 

[Fippy]

Maybe anchovies can give the impression of using small fishes, which i admit sounds weird on pizza
The prepared version looks like here:

Spoiler :

So i'm not thinking about fish when using them, but rather salty & spicy snacks.
Like peppers & chili i use them in moderation..aka it's pizza with some anchovies, not an anchovies pizza.

 

[Ordnael]

Frozen pizzas can be spiced up as well, and with extra cheese etc..def. worth experimenting with.

I usually add baby leaf spinach after taking the pizza out of the oven. On a basic pepperoni pizza it makes a huge difference...and I don't feel so much that I'm just eating fast food!

 

[Valka D'Ur]

Anchovies are not good.

But once upon a time a local pizza place used to have a seafood pizza that was wonderful - the sauce was seafood sauce, and the toppings included shrimp and crabmeat. I loved it!

If I were to put fish/seafood on a pizza now... what I have in the pantry includes salmon, shrimp, and mackerel (with lemon-pepper seasoning). While I'd happily mix that up into a seafood salad, I don't think I'd put it on a pizza. Salmon sandwiches are good.

 

[Ordnael]

Seafood for me no! But salmon sandwiches are a weekend dinner staple at my house! We add mozzarella and baby leaf spinach and we use slices of loaf bread with seeds, preferably rye based...yummy.

 

[Fippy]

Growing fresh basil on a window sill again during the winter months..
really nice how it makes any pizza a bit more special.
And not just them..also spaghetti, pasta etc

Basil seeds always work, one of the easiest plants and great for newcomers.

 

[Valka D'Ur]

I can't tolerate it. It's a migraine trigger for me.

 

[Samson]

I have got quite into making bread, and this thread prompted me to try a pizza with my own dough. I made it mostly wholemeal, and it rose more than I expected. It looked kind of like an inside out calzone but it was tasty.

It left me thinking I shall have to get a pizza stone. Any recommendations about what to get? This is the cheapest I could find at £6.

 

[Gorbles]

I have got quite into making bread, and this thread prompted me to try a pizza with my own dough. I made it mostly wholemeal, and it rose more than I expected. It looked kind of like an inside out calzone but it was tasty.

It left me thinking I shall have to get a pizza stone. Any recommendations about what to get? This is the cheapest I could find at £6.

A small amount of Google leads me to believe that pizza stones require a fair amount of upkeep and ultimately break, but yeah, nothing lower than that on cost.

I Tested the Baking Steel by Making Dozens of Pizzas—It's Indispensable

The Baking Steel is one of the most impressive home pizza products we've ever tested.

www.seriouseats.com

A pizza steel may be more useful, and probably similar pricing (at the low end). Kenji López-Alt knows his stuff, so I'd recommend the piece if you're interested in a comparison.

I don't use either, but that's because I cook infrequently with store-bought dough. Pizzas turn out alright (on a regular sheet tray), but I've gotten very adept with calzone.

 

[Samson]

I don't use either, but that's because I cook infrequently with store-bought dough. Pizzas turn out alright (on a regular sheet tray), but I've gotten very adept with calzone.

What do you use to stop/reduce it sticking?

 

[Gorbles]

What do you use to stop/reduce it sticking?

I used to flour the tray a bit with plain flour, but these days it's either 100% semolina flour, or a mix of that and plain flour (about 2/3rds semolina minimum).

 

[Samson]

I used to flour the tray a bit with plain flour, but these days it's either 100% semolina flour, or a mix of that and plain flour (about 2/3rds semolina minimum).

Ah, so that is a coarser flour? I may have to get some.

 

[Fippy]

Pizza stones are a bit complicated imo, they need to be heated up for a rather long time.
+ must be careful to not go from zero to full heat or they can crack.

I recommend heating up a good sheet instead.
And i use baking papers sometimes, sticky doesn't matter then..depends on my mood.
You can also put a small bowl for example inside the oven before heating up, filled with hot water. Creates steam which is generally good.

 

[Samson]

A pizza steel may be more useful, and probably similar pricing (at the low end).

£26 is the cheapest I can find, but they should last for ever unlike a stone. I am tempted.