Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: natterjak on January 12, 2013, 05:46 PM
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Just wondering if anyone has proven, reliable recipes for making pizza at home....? Eg a pizza dough and tomato sauce recipe and a workable method for cooking them in a home oven..?
My last attempts have been disappointing, with dough which was too springy (when stretched it sprung back, or went to uneven thickness) and my attempts to bake them in a home oven led to fairly soggy results. I gave up in the end.
With dominos pizzas costing circa
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With dominos pizzas costing circa
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I've got two tried and tested dough recipes on my site.
I'm happy to help if you have any queries.
http://www.adropofsplosh.com/home/main/italian/pizza (http://www.adropofsplosh.com/home/main/italian/pizza)
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When making the tomato sauce base for the pizza, try using passata flavoured with garlic and oregano and put it in a pan over a medium heat. Keep stirring for ten minutes or so until the passata thickens up, it will splutter but don't worry, keep stirring. When it cools down, it is ready to spread over the pizza base.
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see jerrym's document mate
http://www.curry-recipes.co.uk/curry/index.php/topic,3130.msg86677.html#msg86677 (http://www.curry-recipes.co.uk/curry/index.php/topic,3130.msg86677.html#msg86677)
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I've got two tried and tested dough recipes on my site.
I'm happy to help if you have any queries.
http://www.adropofsplosh.com/home/main/italian/pizza (http://www.adropofsplosh.com/home/main/italian/pizza)
Thanks Jay, great site :)) I will be having a go at this sometime (not straight away) so all hit you with questions if they come up.
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see jerrym's document mate
http://www.curry-recipes.co.uk/curry/index.php/topic,3130.msg86677.html#msg86677 (http://www.curry-recipes.co.uk/curry/index.php/topic,3130.msg86677.html#msg86677)
Thanks UB, very helpful
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Jamie Oliver has some cracking recipes for dough and sauce. I can copy them out for you if you like. The great part about them is they can be frozen in portions both dough and sauce and used as and when.
Best results we have cooking is using the perforated pizza trays but you can get good results on a plain baking tray as long as you put plenty of course semolina on the tray first.
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Well, at least i know where to come for info, if i ever get the urge for pizza rather than curry ::) Such an amazing site with a knowledgeable community is this ;D
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Jamie Oliver has some cracking recipes for dough and sauce. I can copy them out for you if you like. The great part about them is they can be frozen in portions both dough and sauce and used as and when.
Best results we have cooking is using the perforated pizza trays but you can get good results on a plain baking tray as long as you put plenty of course semolina on the tray first.
Hi axe, there are some recipes I found here: http://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough (http://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough)
And here: http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza (http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza)
Are they the ones you had in mind? I'm interested in freezing dough balls as this is surprising to me, that they can be defrosted and used again... Surely freezing kills the yeast?
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Surely freezing kills the yeast?
More likely puts it in a state of suspended animation. After all, if it can tolerate accelerated freeze-drying (as use in the production of dried yeast) it may well be able to tolerate domestic freezing.
** Phil.
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http://www.ncbi.nlm.nih.gov/pubmed/20513958:[/url] )]J Gen Appl Microbiol. 2010 Apr;56(2):107-19.
Survival of yeasts stored after freeze-drying or liquid-drying.
Miyamoto-Shinohara Y, Nozawa F, Sukenobe J, Imaizumi T.
Source
International Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, Tsukuba Central, 1-1-1 Higashi, Tsukuba, Ibaraki, Japan. y.miyamoto@aist.go.jp
Abstract
We investigated the survival mechanisms of freeze-dried or liquid-dried (L-dried) yeast cells in ampoules. Type strains of various yeasts were freeze-dried or L-dried and sealed in ampoules under high vacuum (< 1 Pa) or low vacuum (4.8 x 10(4) Pa), then stored at 37 degrees C (accelerated storage test) for up to 17 weeks. Among strains in each of the genera Saccharomyces, Saccharomycopsis, Debaryomyces, and Pichia, survival rates immediately after freeze-drying varied more widely than those after L-drying. Freeze-dried cells stored at 4.8 x 10(4) Pa had lower survival rates than those stored at < 1 Pa. L-dried cells stored at 4.8 x 10(4) Pa also had lower survival rates than those stored at < 1 Pa, but the decrease in survival was not as marked as in freeze-dried cells. Strains that had high survival rates immediately after freeze-drying tended to have small cells, to be osmotolerant, and to be able to utilize many kinds of carbohydrates. L-dried cells of most Candida strains had stable survival rates regardless of the vacuum pressure. In basidiomycetous yeasts, strains forming extracellular polysaccharides had markedly lower survival.
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Pleased to see some pizza threads, it's my next project since I've cracked currys.
I tried researching takaway pizzas but didn't find anything conclusive and surprised to see some threads here, a new one and and old bumped that I did not know about.
Pizzas vary quite a lot so I don't have any broad goal as in TA pizza. I would actually say pizzahut, dominos and indie shops are mostly rubbish for the price and not far from the fresh stonebaked one's in Aldi etc.
The best pizzas I had were from Ginos pizza in south manchester area in the early 90s. Not sure if the franchise was nationwide and the quality was probably specific to the one shop having people who can actually prepare dough and have some experience and care about their food. They got took over by papa john/perfect pizza. The staff changed and so did the pizza even though on the face of it its mozzarella, tomato and dough base.
The ginos mozzerella used to be a mouthwatering melting stringy cheese with a unique taste. Not had a pizza that came close in cheese and dough quality since then, maybe 15 years, despite trying all the main franchises and local indie shops. They're okay to an extent but only on special offers. I normally just get a reasonable fresh one from the supermarket. Even tried italian run shops when they newly open and just left with a bog standard taste that you find in the fresh supermarket ones, nothing special to make me go back.
I watched a show on channel 4 about a pizza business, the new boss went around undercover, seemed like only one of many of his franchise shops actually used fresh dough each day and really committed to decent food. The new boss said his pizza was the best he ever tasted and looked/hoped to replicate his methods across all stores/franchises. Kind of rung true as to why nothing has compared to the guys who used to run the old gino shop near me.
Anyway I just hope to create a nice tasting pizza with quality mozzarella with the right amount of cheese and tomato and pepperoni. One annoying thing is how supermarket ones often have not enough tomato paste and you're left with dry hard bits yet they feel its okay to put 50 slices of pepperoni, I only want around 5-6 slices on a pizza and I'm pissed off when I put most in the bin and the pizza is lacking coverage of tomato costing them 0.1p more to cover properly, maybe a machine makes them of course. The local buy one get one free days etc conflict with our curry days so I need to get on this.
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Hi Harley
I think I agree with you on every point. I have fond memories of takeaway pizzas from 20 odd years ago being delicious and not the over salty, chemical tasting nonsense dominos serves up now, with tiny unidentifiable toppings. The best pizza I've had in years was early last year in Split, Croatia of all places. So fresh, so delicious and simple but just good quality thin Italian style pizza rather than the American influenced takeaway rubbish we get here. But being directly opposite Italy on the other side of the Adriatic I guess they've had plenty of Italian influence through the years.
Well as you experiment with pizza recipes feel free to bring back to this thread any record of your successes and I'll do the same :)
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Are they the ones you had in mind? I'm interested in freezing dough balls as this is surprising to me, that they can be defrosted and used again... Surely freezing kills the yeast?
Hi NJ i'll compare them with the book recipes I have. As for freezing, the dough balls proove again on defrosting, it works great. :)
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Hi i used to make pizzas you can have alook at some of them.
I use to spend most of my time making the tomato sauce :D
https://picasaweb.google.com/114859780368771886416/February172013
gone on to making curry now.
yes that is a first go at the bikers pizza dough pie, beef and onion it was.
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This site is a great jump-start:
http://www.varasanos.com/PizzaRecipe.htm (http://www.varasanos.com/PizzaRecipe.htm)
I ordered some sourdough starter (Oregon Trail - www.carlsfriends.net (http://www.carlsfriends.net)) - I'm looking forward to making a pizza with it soon. I'll definitely drop a note once I succeed (I'm trying to go entirely without any other yeasts except for the starter so it could take a while).
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I ordered some sourdough starter (Oregon Trail - www.carlsfriends.net (http://www.carlsfriends.net)) - I'm looking forward to making a pizza with it soon. I'll definitely drop a note once I succeed (I'm trying to go entirely without any other yeasts except for the starter so it could take a while).
What a remarkable site. Thanks for mentioning it!
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i've put all i know into my post that UB listed earlier.
getting the dough right is the No 1 priority. this also seems the hardest. i'd still like to get it better and am trying to emulate the Mozza restaurant or Nancy Silverton dough.
i have made deep pan in the past and might just revisit as a change from thin pizza (http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html?ref=search (http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html?ref=search)).
i'd be very interested in any suggestions on the cheese as "toppings" are my aim for the coming season.
i currently use a mix of aldi grated cheddar 460g and mozzarella 200g. i've used the wet mozzarella in the past without success (even drying in the fridge). nothing seems to come close to restaurant grade.
for info from rivergirl on the wfo site my fav topping is banana and spanish chorizo (aldi, you could use peperoni). it's sounds a strange mix but well worth a try.
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JerryM
I would not use "grated cheddar 460g" it has more fat so more calories, mozzarella is better in this respect.
Maybe one day I will try some of those dry chives from asda and put it on top of the cheese.
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wasp-598,
you're not wrong. i only use around 60g of cheese per 10" pizza (the less is more ethos). the fat does trouble me (calories are not an issue for me) but some things you just can't skimp on - day without pizza is day without sunshine (or curry of course).
i'd like to find a better mozzarella. i'm not sure the cheddar can be ditched completely as if gives an extra layour of flavour. i do think you could with a good mozza switch the proportions round significantly.
i feel i will need to search on line for a decent mozza though as the uk supermarkets don't impress and i don't have a local deli.
adding herbs on top is a great option. i like fresh coriander but sprinkle as the pizza come out the oven.
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Jerry, Buffalo Mozzarella is not good for pizza toppings you need the regular Mozzarella which tastes and melts better on pizza. ;)
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For anybody interested in creating pizzas using a pizza stone and a normal oven, i have found an excellent site that offers a free Ebook to download. Forno bravo the sites called.
What i can see of it looks very good.
You have to register you're home address and email to download the ebook and it looks as though it only accepts USA Canada and Australia based addresses. I, however, put my home address in (uk) but set the country as Australia and it worked fine!
All looks ace, can't wait to try some recipes, link below
http://www.fornobravo.com/store/Pizza-Stone-Pizza-eBook-pdf.html (http://www.fornobravo.com/store/Pizza-Stone-Pizza-eBook-pdf.html)
W
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JerryM - have you tried Gouda instead of Cheddar ? Try the softer (non-aged) kind on a course cheese grater. It melts great and tastes good, too. I sometimes mix it with Mozzarella if I need less cheese flavour.
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StoneCut,
will look out for the gouda - never tried it. i am 100% sure i need to stick to mozzarella as the base. it's either a better brand (aged) i need or a mix of something i've not connected with (and not the likes of a strong taste ie Parmesan or provelone).
my cheese is just not as good as the top notchy pizza places (not high street names).
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Pizza Hat Bagdad ;D
(http://www.curry-recipes.co.uk/imagehost/pics/1bd4fb699ea7ef9bfde9adad8fa46483.jpg)
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Hehe, actually when Pizza Hut first opened in Germany people would pronounce it with a german accent: "Pizza Hoot". The reason is that "hut" (spooken as "hoot") actually means the english word "hat" in German. And the logo fitted it, too, similar to this "Pizza Hat" there in Baghdad.
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A bit late in the day but the recipe i've concocted goes down well with everyone that's eaten it.
For the the base I use 2 1/2 cups of strong flour and 1/2 cup of fine cornmeal,
1 tbsp of sugar,
1 tsp salt
1/4 tsp of both garlic and onion powder
1 sachet of dried yeast
4 tbsp of olive oil
1 cup of warm water.
Mix together and knead as per any dough recipe
This makes 2 deep pan pizzas or 3 regular pizzas using standard sized supermarket pizza trays.
for the sauce, i use
1 medium white onion,
2 cloves of garlic minced/sliced
1 tbsp tomato puree
2 tins chopped tomatos
1 tbsp dried oregano
1 tbsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
125ml white wine
soften the onion and garlic over a low heat in a saucepan, add the puree and cook out for a couple of minutes. add the dried herbs then wine and raise heat to high and reduce to almost a paste. add remaining ingredients with a splash of maggi or liquid browning and simmer for 20 minutes.
add salt and pepper to own preference.
I choose to blend it smooth for regular pizzas or leave as is and spread on a thin base with a few fresh basil leafs and shredded mozzarella for a rustic italian style pizza
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Hi here is a pizza that I made recently.
me like pizza.
you could ask me to do a nice video of how I made it or maybe I wont if you don't reply.
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Hi, could you make a nice video of how you made it please? :-*
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Seconded Spice-V.
I would also appreciate a nice video on the process.
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OK I will do it might be a few weeks but I will make one and give you my base recipe.
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This is my tomato base recipe which i got off another website with great results, ill post up the dough recipe afterwards...
1 (15 ounce) can tomato sauce
1⁄4 cup water
1 teaspoon sugar
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil leaves
1⁄4 teaspoon dried thyme
1⁄4 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1 whole bay leaf
1⁄2 teaspoon lemon juice
DIRECTIONS
Combine all ingredients in a small saucepan.
Cook over medium heat until sauce starts to boil.
Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.
Makes enough for 2 pizzas.
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I make this dough in my bread making machine and has always been spot on.....
TOTAL TIME
2hrs 20mins
PREP 2 hrs
COOK 20 mins
I came across the recipe from a copy cat recipe source. The 2 hours includes dough cycle time. This is one of the best pizza dough recipes I have found.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 6 UNITS US
1 1⁄3 cups water
2 teaspoons sugar
1 1⁄4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄2 teaspoon msg (Accent*)
1 1⁄2 teaspoons bread machine yeast
DIRECTIONS
Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
Set to "Dough" cycle.
Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
When the dough cycle is complete, roll out dough and place in pan.
Let rest in pans for 10-15 minutes.
Add toppings of your choice.
Bake at 350?F until done (approximately 20 minutes, depending on the thickness of toppings).
As again, ive found this on another website, so i do not declare that its my recipe, but i have found that it makes fantastic pizzas, for toppings, i just copy what on the menu that drops through my door, my fave being pepperoni........ If anybody uses these, i hope you enjoy as much as myself and my family.
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Not a pizza recipe. but a pizza book (https://www.abebooks.co.uk/servlet/BookDetailsPL?bi=22450977246) without which no true pizza aficionado can possibly afford to be.
** Phil.
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Thank you for this PeripPhil. Now: How many recipes does this contain???
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My estimate ? Approximately zero.
** Phil.
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Well. That's a nice round number anyway. :P