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We started making our own pizza while we were living in an old house that had a wood-fired kitchen stove. It’s now one of our staples and we insist on always making the dough from scratch.
Actually, the dough part is really fun and satisfying, and pretty easy once you get the hang of it. Just be prepared for some scraping and sweeping when it comes time to clean the kitchen. The red wine that goes hand in hand with good pizza makes up for the hard labour.
If there’s one thing we’ve learned, it’s don’t overcrowd the pizza with lots of ingredients, especially the more exotic ones. You can end up with a small fortune’s worth of sun-dried tomatoes, roasted capsicum, artichoke hearts and Hungarian salami piled on top – and you won’t really taste any one of those ingredients. So just two or three of the things you like – if you want to use more ingredients, make another pizza!
Take our advice and mix a dash of salt into the dough. Otherwise it’s pretty bland and floury.
Calzone (folded pizza) is great too. You use the same dough and you can make an individual one for each guest.
Don’t mean to nag too much on the dough but be prepared to knead, knead and knead until it’s good and consistent – moist and firm, but not too wet and sticky. Many books of assorted recipes contain one for basic dough. If in doubt, just follow what we do in the video.
Have fun!
- Len and Waz.
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Quite the video. Love it. I like to sometimes put a bit of chopped garlic in my dough and maybe some herbs.
To the Under and Over Cheesers :
Loved your detailed description, especially making the dough.
Not sure how I would go with the tossing bit though – there’s a good chance I could end up ‘wearing’ the dough – not just ‘kneading’ it.
Hey Guys
Mmmm, pizza. But Lenny, you really need more meat and less of everything else. Plus a few chilies (what is the plural of a chili), some tobasco sauce, mexican chili meat, and other assorted hot stuffs. My kitchen has officially moved out of my house, so any time you want to make a pizza, roll it up and stick it in a post tube to Longreach!
Jacen
Hi Guys
I tend to agree with Waz, never too much cheese! Would have liked to have heard more about the wine and its qualities.
Love your work.
Georgie
I use tomato paste too, however I thin it slighly just until it still mounds on a spoon. Try adding some dry basil and rub it as you add it to the sauce.
Your’e bang on about the toppings.
Very entertaining-keep it up!