Let's have a bit of easy night time Pizza...

Let's have a bit of easy night time Pizza...

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D4MJT

Original Poster:

1,253 posts

157 months

Wednesday 16th April 2014
quotequote all
Right, no time for naughty burgers, so let's sort a quick pizza or two.

First, you want 500g of plain flour, boosh:



Then, lash that in a bowl, with some dried yeast (fresh if you can), some salt, a tbsp of sugar, and a drizzle

of olive oil:



Then, you want 300ml of liquid. I go for 250ml of warm water to help the yeast react, and 50ml of milk:



Get that stuck in and mix it into a dough. It will be a bit tacky, as per the picture. Don't add more flour

or your dough will get heavy, bear with it:



That's your dough sorted, pop it in an oiled bowl, and leave it to rise for an hour somewhere warm!

Then, roll it out, and make your pizza bases:



In a pan, melt some butter, then lightly fry a few cloves of garlic:



This is for the tomato sauce, once the garlic starts to brown, deglaze the pan with some balsamic vinegar:



Ideally at this point you'd have some passata to add for the sauce, but I've used it all, so I've blended some

tinned tomatoes:



With the tomato / passata added, the sauce can cook through and thicken:



Lash the sauce onto your pizza bases:



Now is a good time to worry about toppings, I've got some sliced beef, a chicken fillet and some pepperoni in

the fridge, so I'm going to 'garlic' the chicken. Chop it into small pieces that will cook easily:



Again, cook the chicken in some crushed garlic and melted butter, mmmm:



Add your toppings of choice, I've gone with garlic chicken, pepperoni, sliced beef and capers (you could rock out with anchovies, tuna, smoked sausage, bacon, peppers, veg, etc):



Add your cheese, I went for a little Red Leicester and some Mozzarella, and apply liberally:



Next lash them in a pre-heated oven (250C) for 10 mins, boosh:





Nice mind.

Like I say, it's very simple. You could go for less pizza action and rock up a stuffed crust with cheese, or herbs, or garlic etc, you can add different toppings, but the real genius is the base. If you get those proportions right and bear with it, it can rise in the fridge all day, ready to cook when you get home, it can be made whenever, it's a really simple base for you to add your own tomato sauce and toppings too.

Anyhoot, give it a whirl!

jimbop1

2,441 posts

203 months

Thursday 17th April 2014
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Looks very nice. I do like a nice crispy pizza base. thumbup

May give them a try this weekend.

Moominho

893 posts

139 months

Thursday 17th April 2014
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That's brilliant, I'm going to give it a go this weekend.

bobbo89

5,151 posts

144 months

Thursday 17th April 2014
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I did a very simialr thing this time last year, altugh i used a big shallow square pan, rolled the dough slightly too large and rolled the edges over some frankfurters to create a hot-dog stuffed crust!

Edit: Found it






Edited by bobbo89 on Thursday 17th April 07:05

anonymous-user

53 months

Thursday 17th April 2014
quotequote all
I like a nice home made pizza too, especially home made stuffed crush using cheese strings smile

However, I often need a quick pizza fix, so I use Moroccan style flat breads (plain) from Tesco as the base, Coleman's sweet BBQ sauce, covered with pepperoni. Then the mozzarella on top of this with black olives and pickled jalapeno chillis. SO tasty and takes about 2 minutes to make. I would highly recommend it!


Dr G

15,159 posts

241 months

Friday 18th April 2014
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Monday: done.

Pizza and getting drunk.

Good thread cool

rjo333

54 posts

158 months

Friday 18th April 2014
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How much dried or fresh yeast?

HumbleJim

26,957 posts

182 months

Friday 18th April 2014
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I'm going to try this one too. yum
I love really really thin pizza of the sort you rarely see.

Murph7355

37,651 posts

255 months

Friday 18th April 2014
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Chicken has no place on a pizza.

And frankfurters should be stuffed with cheese before being stuffed into a pizza crust for a proper heart attack.

biggrin

(I think I need to have a go at these, but with decent pizzas from the likes of M&S, Tescos and Sainsburys always on offer, it's hard to justify).

BigJonMcQuimm

975 posts

211 months

Friday 18th April 2014
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I prefer a little semolina in by dough - just to add a crunch.

I also have a thing for a raw egg added right at the end!

Thin IMO is the only way!



Recipe

Swervin_Mervin

4,429 posts

237 months

Monday 21st April 2014
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Try using 00 flour instead of plain flour. Makes a huge difference. Best mix is 400g 00 and 100g semolina flour.

Also try using less yeast and leave it overnight to develop. If I can I'll leave it a couple of days.

Oh and I cook mine on one of these that's pre-heated to 250C in the oven, or left on the BBQ if it's warm enough outside smile I get 3 pizzas as big as this out of dough made with 500g flour.

http://www.amazon.co.uk/VICTOR-Round-Griddle/dp/B0...

Edited by Swervin_Mervin on Monday 21st April 23:11


Edited by Swervin_Mervin on Monday 21st April 23:14

Johnniem

2,660 posts

222 months

Wednesday 23rd April 2014
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For a slight alternative why not try a Pissaladiere. It's a Provencale pizza with caramelised onion, garlic, a lattice of strips of anchovies and in each corner of each lattice section place half (or a whole) pitted black olive (google images is your friend!). Can be eaten hot or cold and does not involve any other ingredients (no tomato sauce puree at all. When I make this pizza I tend to make the dough as normal but add a teaspoon of herbes de provence.

The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!

Edited by Johnniem on Wednesday 23 April 15:35

D4MJT

Original Poster:

1,253 posts

157 months

Wednesday 23rd April 2014
quotequote all
Johnniem said:
For a slight alternative why not try a Pissaladiere. It's a Provencale pizza with caramelised onion, garlic, a lattice of strips of anchovies and in each corner of each lattice section place half (or a whole) pitted black olive (google images is your friend!). Can be eaten hot or cold and does not involve any other ingredients (no tomato sauce puree at all. When I make this pizza I tend to make the dough as normal but add a teaspoon of herbes de provence.

The onion benefits from a small splash of balsamic vinegar part way through the sweating process (this needs around 35 - 45 mins on a very low heat with the lid on) and you should need around 1 kg of onions for a 9" x 13" flat pan with upturned sides. It is a melt in the mouth experience with a strong taste loved by all (except those who hate anchovies!). In short, it is a taste sensation!

Edited by Johnniem on Wednesday 23 April 15:35
Awesome! I'll have to try that out!

Thanks for the suggestions other posters also, I'll have another shot at this tomorrow night I think!

DoubleSix

11,691 posts

175 months

Wednesday 23rd April 2014
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Coincidently I did this just the other day in POYD thread...



No mention of herbs in the OP's recipe though, pinch of dried oregano, basil and black pepper added to sauce is required imo, then fresh basil just before going on the base...

Swervin_Mervin

4,429 posts

237 months

Wednesday 23rd April 2014
quotequote all
I know Nduja pizzas are the "thing" at the moment, but they are fapping great as well. We made one accidentally years ago as we had a garlic bread sized piece of dough left to use up and half an nduja slice.

6yrs later and everyone's at it! You can get a pack of Nduja from Waitrose. Just dot that on the base without anything else and that's all you need. You can add mozzarella on top but I've not tried that yet

SpydieNut

5,794 posts

222 months

Thursday 24th April 2014
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thanks D4MJT - saw this thread yesterday, bought the bits and pieces today and looking forward to the weekend. thumbup

if they come out anywhere near as well as those burgers of yours, i'm going to have a very enjoyable, feasty weekend indeed biggrin