OT: I just want a decent pizza :(

It is if you or your customers are Muslim.

Owain

I saw a TV program once where they did just that.

FWIW, I badly miss Pizza Hut's Priazzo Pie ...

One of our local pizza places doesn't do olives. Another doesn't do anchovies.

And as for shop-bought "biscuit" pizzas - no thank you.

This being a do-it-yourself newsgroup, what about making your own?

Thick, soft base: self-raising flour (maybe a bit of extra baking powder for good measure) water, oil, salt.

Thin crispy: of you haven't got Italian 00 flour, ordinary strong flour or even ordinary general purpose plain flour, water, oil, salt.

I also add a generous teaspoonful of mixed herbs or Oregano.

Then whatever you fancy for the topping.

I usually make several at the same time and freeze a number of them for later. Then when you suddenly fancy a pizza, whip one of the bases out of the freezer, slap on the toppings and eat - faster than you can say Deliveroo.

Nick

Shouldn't be able to get salami then.

Oy stop using my name for a company! grin.

Is there a company just called Pure Pizza? Brian

Yes, but I can never get quite the results i'm after in our oven. I may get one of those 400 dec C countertop pizza ovens.

Including a self-made wood-fire pizza oven too :-)

Pizza takeaways are among the biggest rip-offs - mostly lousy food for inflated prices for cheap ingredients. I guess the overheads for running the oven are somethng.

We have a branch of Pizza Union nearby - does tnin base 12 inch italian style pizzas from £4.25 to £6.80 - this is what they should be and should cost and are pretty good.

There are of course upmarket independent places that are very good.

I bought a heavy cast iron pizza pan (well, it was sold as a girdle/griddle).

Pre-heat pan on wok burner. Prepare pizza on peel. Put pan in very hot oven. Slide pizza onto pan. Bake.

Perfect pizza.

Cheaper than a countertop oven, takes up much less space, and can be used for other cooking.

Took a while to get it properly seasoned, though.

I partially cook the base separately and whatever bits of the topping might need it, then assemble and finish off. A bit of a palaver, but good results.

The base is 8oz strong white flour, 120ml water, half teaspoon salt, three quarters teaspoon dried yeast and three tablespoons olive oil. Forty minute pizza dough cycle in bread machine.

Peel?

Or the other way round?

No. Tried that, found it works better this way. Trying not to burn myself on the hot pan, while also trying not to squish the edges of the pizza, can make a right mess. That's why I use a peel.

Thanks. That looks like a good Christmas present.