Homemade Pizza

Thanks for all the tips! I am definitely going to try making a pizza this week! 

Could you post the recipe for this?  It sounds really good.  I would never have thought of adding beer to pizza dough. 

Just replace water with beer.  It's better if it's flat and a bit warm. 

I found the 00 Flour at this AMAZING Italian shop that sells wholesale and is right around the corner!  I think I may try the pizza tomorrow night for dinner, then if it's a success I'll make it again for friends on Saturday night. Fingers crossed!

I had never thought of using beer in pizza dough either, which is crazy of me as I use it in batter, cakes and anything with sweet dough.  Good call, Mrs P!

Vicky

Waste of beer!

DH knew I'd had a totally crapass week at work this week, so last night he stayed home from Spanish class and made me pizza - and on a Thursday night too!  Our pizza night (when we do have it) is usually Saturday night.

I  this man!

Alrighty....I made my pizza tonight. It was edible, so I was very happy about that! It looked good too! We had pepperoni, onion, and green pepper. Next time I make it I'll put salt in the dough. Here's my question: for those of you who use a stone, how do you get the raw pizza onto the hot stone? My dough was way too sticky and it kind of fell apart if I picked it up. So, I ended up putting the dough onto the hot stone, pushing the dough out, then putting the sauce and toppings on. The problems with this is the dough started cooking as soon as it hit the stone so I couldn't thin it out as much as I would have liked. This meant the pizza was fairly dense, which tasted good, but I think I would have preferred it a bit thinner. Other than that it was great! The dough was cooked through and it wasn't soggy at all from the veg and the cheese (which I drained).

Thanks everyone for all your help! 

If your dough is too sticky, sprinkle some flour over it to make it easier to handle.  Work it in a little bit, then add more if it's still being difficult.  I always roll my dough out on a floured surface and make sure it's nice and easy to manage before transferring it.  I put flour on my hands as well, which helps a lot.

Thanks Candice! I was afraid of adding too much flour after it had already risen, so it's good to know I can do that. I floured the surface, then I was going to transfer it on the back of a baking pan to the stone, but it was just too sticky and didn't stay together.

Roll it out on a floured board and do like they do in pizzarias, slide it onto the stone.

Roll it out on a floured board and do like they do in pizzarias, slide it onto the stone.

Also, if you sprinkle corn meal on the pizza stone it slides off really easily and adds a nice little flavor.

Also, if you sprinkle corn meal on the pizza stone it slides off really easily and adds a nice little flavor.

And texture!

And texture!

That too. 

I wanted to say thanks to MaryKate for the crust recipe.  I made pizza tonight and it was pretty darned good, but the crust was absolutely fabulous!  I love bready crust and it was perfect.  It's exactly the sort of crust I can't seem to find on pizzas here in the UK. 

I was worried about cooking the crust properly as I don't have a pizza stone, but it turned out fine with the pizza pan I have.  It's a metal one with lots of little holes in it.  I cooked the crust on it's own for about 10 minutes then put all the sauce, toppings and cheese on and cooked it for another 10.  The bottom was crispy and the inside soft.

I learned that I'll want to probably puree the canned tomatoes for a more consistent sauce, put less sauce on, more toppings and more cheese.  The next pizza is going to be awesome!

Roll it out on a floured board and do like they do in pizzarias, slide it onto the stone.

You can also roll it out on a sheet of parchment/silicone paper and pop that directly on the stone.