Food: Making our own pizzas

Making Pizzas
As you all know, the German celebrated his birthday the other week and we spent the weekend in Savannah. Lucky that we did because his birthday present was a little heavy to take on a plane.

The German’s favourite food in the whole, entire world is pizza. He could eat it every single day and not get bored. In fact, before he met me I think he really did eat it every single day and, if I go back to the UK and leave him home alone without any pre-cooked dinners in the freezer he definitely would eat pizza every single day. So, with this in mind, I bought him his very own pizza recipe book, a pizza stone and a pizza peel so that he could make his own pizzas from scratch. Turns out it was a blummin good present and he was a happy birthday boy so, last weekend, we decided to try it out.

The adventure started with the dough. Turns out this baby needs 18 hours to prove – 18 hours? I knew it would take a while but I wasn’t thinking 18 hours! Anyway, we made it the night before and waited for the yeast to do its stuff and make the little ball of dough double in size…and it did!

It was pizza time. The German had chosen a sausage and fennel pizza (fennel seems to be a favourite of his lately) so we started with a basic tomato sauce by literally squishing some tomatoes and made the ground pork into sausage meat by adding some ginger, fennel seeds, garlic and chilli flakes. This thing was looking good.

We chopped up the rest of our ingredients (well I did, chopping isn’t really the German’s forte) and we were ready to go:

Making Pizzas 2
First we needed to shape our bases. The German wanted to do the Italian thing and shape them in the air on his hands – he tried, but he needs a little more practice, so after a little bit of air shaping he continued on the counter top and managed to make some good circles! We put the toppings on and these things were ready to go…the only thing we were about to struggle with was getting them from the counter top to the oven…disasters.

Making Pizzas 3
We have a pizza peel but, once half of the pizza was on the peel the other half didn’t want to move. We ended up having to squish the pizza a little to get it on the peel and then onto the pizza stone that had been heating up in the oven but we made it and 12 minutes later our first pizza was ready – success! This thing looked good!

Making Pizzas 4
We then had another struggle to get the second pizza off the counter top and into the oven – does anybody have any tips on how to do this? It seems we really need them. We did use a lot of flour – probably too much if I’m honest – but it still didn’t work! Help is greatly appreciated. Eventually we did it but sadly, whilst the pizza was in the oven the pizza stone broke! It literally cracked into 2 pieces. We managed to patch it together and use it for the pizza but, it’s safe to say, it will be heading back to the store this week.

Next came the taste test, after one bite we realised we did bloody well! They were amazing! Very tasty indeed. The German was pleased with his efforts – I think pizza making will be happening a lot more often in the Richter house. He’s already eyed up another couple of pizzas in his book he wants to try.

Have you ever made your own pizza? What’s your favourite topping?

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6 thoughts on “Food: Making our own pizzas

  1. We’ve just started making our own pizzas – no exciting toppings I’m afraid! We’re still working on improving the dough and how we cook it. We prove our dough though in 3 hours at room temp! What is the recipe and procedure you’re using? What type of crust does your pizza have? We stretch the pizza out on whatever we’re cooking it on – we have a silicon plate that we use now so it’s easily transferred to the oven.

    • I think making your own pizzas definitely takes some work to perfect them – we’ll get there eventually though. The recipe we’re using for the dough is from the My Pizza book by Jim Lahey. We use a pizza stone to bake them therefore we can’t stretch it out on that because it’s in the oven heating up. Hopefully a little more practice and we’ll be cooking on gas with them!

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