Anyone made homemade pizza? Help!

posted 2 years ago in Cooking
Post # 3
Member
746 posts
Busy bee
  • Wedding: September 2016

mmmm at home pizza! I should give you my recipe of the homemade dough too!!!!!!!!

I usually try to flavor my ends up a bit. so a bit of garlic salt and oregano with a brush of olive oil first on it is BLOOODY delicious 🙂

 

Good luck!!

Post # 4
Member
323 posts
Helper bee
  • Wedding: March 2015

Carolsays:  If you don’t have a round pizza pan, I’d just use a metal baking sheet.  Make sure you spray it with cooking spray first!  There should be instructions on the premade dough for temperature/time.  If not, maybe 350-375 degrees for 15 minutes, and add time as needed.

Post # 5
Member
2565 posts
Sugar bee
  • Wedding: October 2014

Put the pizza dough in a bowl with a tea towel over it to warm up to room temperature, it will also puff up.  I just use an aluminum pan, brush the bottom with olive oil and sprinkle with fine cornmeal.  Then stretch out the dough and press it into the pan/cornmeal.

I peirce the dough with a fork, bake at 425 for ~10 minutes until it’s starting to brown, then take it out and put your toppings on.  Back in the oven for another 8-10 minutes until cheese is melted.

Post # 6
Member
653 posts
Busy bee

a pizza stone generally helps to crisp up the outside of the dough as well as cook it evenly.  <br />You can really use anything, but I would put tin foil down in between the dough and the dish.

Post # 7
Member
2656 posts
Sugar bee
  • Wedding: March 1996

I would use the heaviest metal baking sheet you have. If you only have relatively thin cookie sheets and you have two or three that nest together, use them all together. Put them in the oven at about 425 degrees and let them get hot. Put a thick layer of flour or cornmeal on a smooth (no edges) cutting board and form the pizza on it, then when the baking sheet(s) are hot, take it/them out and slide the pizza onto it. Then put it into the oven. Just keep checking while it cooks. At a high temp it won’t take too long. My guess is between 5-10 minutes.

(Make sure the dough can slide easily on the layer of flour/cornmeal before you start putting toppings on it! A spatula can help with the transfer. If this sounds too scary/fraught with difficulty, you can build the pizza directly on the already-hot baking sheet(s) after you pre-heat it, but be careful you don’t burn yourself!)

Post # 8
Member
783 posts
Busy bee
  • Wedding: February 2013

Carolsays:  Anything can work, really. I have used flat aluminum foil before. Pizza isn’t overly complicated. As for the temp and cooking time, you have to get that from the dough package. It will say it on there. If you’re feeling adventurous, you can add a little sauce and cheese around the edges and roll over the corners to make stuffed crust pizza. It’s yummy! 🙂

Post # 9
Member
370 posts
Helper bee
  • Wedding: July 2015

I just use a lightly grease baking sheet sprinkled with cornmeal and make my pizza rectangular shaped.

I use a suuuuuper easy dough recipe too that makes a nice crust:

http://allrecipes.com/recipe/quick-and-easy-pizza-crust/

With FI prepping toppings and me making the dough, it basically takes 40 minutes including baking time. Pretty much perfect when we’re both busy.

Post # 10
Member
488 posts
Helper bee
  • Wedding: December 2014

I just use a regular baking tray for mine. Spray the tray with oil (if you don’t have spray, lightly brush with oil). Place the EMPTY tray in a hot oven for 5-10 mins while you prep the pizzas. Pull the tray out of the oven and transfer the pizza to it straight away. This will stop the base going soggy and make it a little crispy. I also find that a relatively hot oven helps. Depending on how thick your base is, I’d cook it for 10-20 minutes. I use very thin bases and cook mine for 8 minutes.

Also – a great pizza sauce (it sounds really grose but my FI taught me and it’s yum!) is tomato ketchup, BBQ ketchup and some minced garlic. Mix it all together and spread it on. Yum!

 

 

Post # 11
Member
3308 posts
Sugar bee

Is it the ready made dough that’s still doughy, or the ready made kind that’s already rolled out and cooked a little?

If it’s the first kind, any sort of metal baking pan will do….I use a round cookie sheet for mine. If it’s the kind that’s already rolled out and cooked, I would just pop it right on the rack.

I usually cook it at about 300 F until it’s done 😛

It’s also worth investing in some flour and yeast, pizza dough is super easy to make!

Post # 12
Member
506 posts
Busy bee
  • Wedding: May 2013

I press my dough into a rectangular jelly-roll pan, poke it with a fork so it doesn’t rise too much, and throw it in the oven at 350 for 15 minuts or until it starts to look dried out a bit. Take it out, put on your toppings, toss it back in until the cheese is melted and starting to brown.

And I second PP. Try your own dough. Really easy, and there are recipes out there that don’t require a rise. Not as good as traditional, but it’s tasty, all the same.

Post # 13
Member
8400 posts
Bumble Beekeeper
  • Wedding: September 2013

I just use a regular rectangular jelly-roll pan.  I make my own dough.  I use this recipe for dough and (sometimes) sauce and do whatever toppings I want.  http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe.html  I make the dough in my bread machine usually (pizza dough setting) so really it’s just a matter of throwing them into it and then rolling it out when it’s done.  Cook at 450 for 15-18 min or until it’s done to your preference.

Usually I just do my own sauce with olive oil, spices (basil, oregano, thyme, lots of garlic, salt, pepper, including lots of crushed red pepper for me), and crushed tomatoes (yeah, sometimes I’m too lazy to have to crush the san marzano tomatoes).  Put olive oil in pan, add seasonings and cook until they smell good.  Then add tomatoes.  Not much to it.  San marzano tomatoes are really good, you just crush them after you add them to the spices.

I also do a olive oil greased pan and sprinkle with cornmeal.

Post # 14
Member
6347 posts
Bee Keeper

If you enjoy this experience, you should try making it from scratch! We use the America’s Test Kitchen recipe for thin crust pizza. I would include a link, but you have to dig through the internet a bit since it’s a subscription. We found it copied and pasted on an independent site I think. Making pizza is fun and even more delicious than store bought.

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