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Pizza!
Tue 22-Sep-09
11:18 pm
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Jet_fusion
Suffolk

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Tue 22-Sep-09
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We've become huge fans of homemade pizza and currently make our dough using Delia's recipe (minus heating the flour):

http://www.deliaonline.com/recipes/type-of-dish/it.....dough.html

While this is a yummy recipe, we often find it doesn't consistently turn out as nice as it could be (which is probably our own fault, to be fair!)

Anyone got any other good recipes they've used? Especially for a pizza with a thin to middling base!

Wed 23-Sep-09
10:35 am
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Danny
Scarborough, England
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Sat 12-Aug-06
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This is interesting.
I have never had a homemade pizza and pizza is the last thing I would choose on a menu normally. Thank goodness the fad for "deep pan" is dying out. I could never understand that. Deep Pan was a euphemism for thick soggy base. Thin and tasty is the way to go.

Having said that, I have enjoyed some of the pizzas that Fiona picks up occasionally. I think the quality in the mass produced ones is definitely improving. Especially if you stick to a range like Tesco Finest or its equivalent elsewhere.

Convert me!!

Never knowingly underfed

Thu 24-Sep-09
9:52 am
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Jet_fusion
Suffolk

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Tue 22-Sep-09
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Oh my goodness, you must try a homemade pizza at least once! I think there's something about the freshness of it and the fact that you can have so much variety in having exactly what you want on top.

Having said that though, i pretty much have the same thing everytime, it's so good: tomato, mozarella and spinach. Maybe some nice crumbly goats cheese. Yum yum yum!

I'd suggest trying Delia's recipe above because it is a very simple dough to make- only ten mins max kneading and an hour proving. Then, with a nice thin base, only about 8-10 minutes in a really hot oven (think my record was about 6 minutes on my pizza stone!).

Oo, and a few dashes of tabasco on top as you're eating 🙂

Thu 24-Sep-09
10:56 am
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David B

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Wed 23-Sep-09
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I'm such a noob at baking, but sometime I must try making my own pizza bases.

My own top tips for pizza are:-

Buy them when they are very cheap, when they have been marked down by the supermarket by at least 75%

Except for the very best supermarket pizzas, which are by my standards very expensive, they need add ons. Some wild mushrooms, sliced tomato, herbs, a crumbled up bit of stilton, bacon, some broccoli shoots, blanched sea beet, the last bits of chicken pulled off a carcass,leftovers .....any add ons of your own can make a pretty much uninspiring cheap supermarket pizza into something quite desirable.

Which makes me think of, next time I see them, getting and freezing the cheap ends of hams, sausages, sliced turkey etc that one sometimes sees on deli counters pretty cheaply, and freezing them for when I find marked down pizza.

David

Thu 24-Sep-09
6:56 pm
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JoannaS
Latvia

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Mon 21-Sep-09
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I use four cups of flour, 1 tbsp of olive oil, yeast and tsp of salt and that is about it for the base. I roll mine out using a rolling pin, none of this fancy twizzling around the head stuff. I set the base going and might leave it for as long as it takes to double but if I am in a hurry I just make it and leave it to rise while I assemble the ingredients together and it makes for a thinner base but it is still fine and quick.

My pizza sauces used to be tin of tomatoes, onions and whatever herbs I chose to throw in cooked and then blended, but can you believe it I can't get tins of tomatoes here in Latvia. I can get tomato pasta though, well... sometimes when it is in my local supermarket, being a tiny little shop compared to your Asdas of this world and the nearest big supermarket being 30 miles away I make do. As for toppings anything goes, even used kohlrabi on mine last time which was interesting but I don't think I will do that again. Usually I have onions on there, whatever cheese is in the local shop which at the moment is more like edam, courgettes at the moment, mushrooms, spinach. I like the idea of goats cheese and there is a local farm so definitely something to try.

Mon 28-Sep-09
9:00 pm
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inquisitive_1ady
Cardiff

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Tue 22-Sep-09
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I have just put in the freezer 10 bags of tomato sauce (toms, onion, herbs, salt, pepper and garlis - cooked slowly till it reduces by 50% - thick and intense flavour). The reason being the local supermarket had some dented tins of chopped toms for 10p, I got the last 4 Wink, I use this sauce for pasta but mainly for the topping on pizzas. As for bases I have tried Delias but did not like it, also the Napolina ones from the supermarket which are okay, but at present I am using french bread (stepdaoughter loves these), tortilla wraps and for a lunch snack - crumpets.

I think I will try the recipe mentioned above to make my own bases next time.

Sat 3-Oct-09
3:36 pm
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Lovage
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We are big fans of home-made pizza allthough I admit it took quite a while and some disappointing results before we mastered it. Now we have extra shelves in the oven so we can cook 5 at once.

Home-made pizza can be quite cheap, quite healthy and quite fun to prepare - we assemble a lot of ingredients and get people to prepare their own.

We vary the toppings according to whats in the fridge and whats in season - inspired by a pizzeria in Ljubljana which offers some 400 pizzas!

Tue 6-Oct-09
6:33 pm
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Danny
Scarborough, England
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Lovage - have you moved around a bit? I think this is the first mention of Slovenian cuisine that we have had mentioned either on the blog or the forum. We would love to know more. If you are inclined, please feel free to start a new topic on Slovenian cooking in this forum.

Have you lived anywhere else exciting?

Never knowingly underfed

Wed 7-Oct-09
6:13 pm
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Lovage
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Danny said:

Lovage - have you moved around a bit? I think this is the first mention of Slovenian cuisine that we have had mentioned either on the blog or the forum. We would love to know more. If you are inclined, please feel free to start a new topic on Slovenian cooking in this forum.

Have you lived anywhere else exciting?


Spent a lot of time in Bosnia and love their food - will post details when I have time

I am fascinated by the connections between culture. climate, cooking and food etc It's not just about lifting recipes from a book.

Do we we need a new section for International Food & Culture ?    Enjoyed JoannaS ' post about food in Latvia

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