Homemade Pizza

debodun, did you know that there's a new pizza variety on our side of the pond? My wife, who served thirty years as a paramedic, explained that it's exclusive to drunks.

Saturday night and there would always be someone, comatose, facedown on the paved sidewalk. The cynical wit of the emergency services, (fire, police and ambulance) would say that said drunk was enjoying a pavement pizza.
 
Aunt Marg said:
Everything you used in the way of toppings sounds delish, but try going lighter next time, and chop or slice them up finer. That will ensure the toppings cook through properly, and it will make the pizza easier to eat.
Click to expand...
I am still on a learning curve with some foods. That pepper and eggplant mix really made it heavy. I know it was overloaded so I turned up the oven temp and let it stay in longer than the Boboli directions to make sure everything cooked properly. However, doing that, the crust got overdone on the edges. I guess that's better than still having pieces of frozen eggplant on it.
 
debodun said:
I am still on a learning curve with some foods. That pepper and eggplant mix really made it heavy. I know it was overloaded so I turned up the oven temp and let it stay in longer than the Boboli directions to make sure everything cooked properly. However, doing that, the crust got overdone on the edges. I guess that's better than still having pieces of frozen eggplant on it.
Click to expand...
I think you're doing great, just go lighter on the toppings next time, and look at slicing heavier toppings more thinly, and use less.

Some of the most delicious of recipes come by way of trail-and-error. :)
 
It looks like you are off to a great start now all you need to do is practice, practice, practice!!! 🐷

Try buying a pound of fresh dough at the market and making your own sauce.

I try to minimize the moisture in the sauce by seasoning a small can of tomato paste. I spread a thin layer of the thick sauce on the dough with the back of a spoon.

Pizza Sauce
1 6 oz. can tomato paste
¼ - ½ cup water
2 cloves minced garlic
1T dry Oregano
1T dry Basil
Mix well. If you use fresh basil omit the dried from the sauce and add the fresh basil as a pizza topping. This makes enough for 2 sheet pizzas. The leftovers can be frozen with good results.
 
debodun said:
It was edible, but I probably overdid it with the toppings.
Click to expand...
In more than 25 years of pizza-making, I've learned learned less is more. A light hand with sauce, cheese and toppings allows all flavors to come through.

If adding vegetable toppings, I usually bake the pizza 3/4 of the way, then add the already fully cooked and WELL-DRAINED veggies: mushrooms, artichoke hearts, bell peppers, eggplant, or whatever. That way they get hot, but don't burn.
 
@debodun, not trying to come off as a know-it-all or that I'm telling you what to do. I've learned these lessons the hard way, believe me!

Can't tell you how many pizzas got turned into calzones during the baking process because overly wet ingredients broke holes in the pizza crust...
 
StarSong said:
@debodun, not trying to come off as a know-it-all or that I'm telling you what to do. I've learned these lessons the hard way, believe me!

Can't tell you how many pizzas got turned into calzones during the baking process because overly wet ingredients broke holes in the pizza crust...
Click to expand...
I always lay the veggies and cheese out on platters and set them in the fridge uncovered for 24 + hours to dry them.
 
I use Boboli crusts when I make pizza. But I don’t care for pizza sauce, so I brush the crust lightly with olive oil, rub a garlic clove a over the surface, sprinkle a generous helping of mozzarella cheese over that, and then add thinly sliced circles of onion, and green, yellow and red peppers. I sprinkle lightly sautéed spinach over that, add a generous portion of sliced mushrooms, and some sliced pepperoncini. Follow up with freshly ground black pepper, a dash of crazy mixed up salt, and if it’s summer and I have it growing, some fresh basil or cilantro. Add another sprinkle of cheese (sometimes do shaved Parmesan or Romano) and then in the oven till it’s done!

I serve it with grated Parmesan cheese and red pepper flakes to sprinkle to taste. When I served it to Ron for the first time he swore he was never going to eat Dominos again!😂

Sometimes I’ll add crumbled Italian sausage or roasted chicken but personally I prefer just the veggies.
 
After making our pizza crust in our breadmaker, I discovered I can buy pizza dough at my market. No cleanup. We discovered that we did not do a second rising, so now we just cover it and let it sit a room temperature for a few hours.
We roll it and form it on our granite counter, then dress it. We have a pizza stone and a pizza peel which makes it easier to slide on to the stone.
 
You must log in or register to reply here.

Back
Top