I’m not a huge fan of bought pizza sauce, so I tend to smear a little tomato paste on (last night I mixed it with sriracha sauce). Otherwise, it was mushroom, prawns, olives and some capers.
I use a passata type of sauce which is actually quite nice and mix herbs and black pepper with it then spread over the base which is cooked for 20 mins so the tomato is quite dried before putting the topping on. Seems to work well as the pizza is always very crisp. You have reminded me to buy capers!
T uses something similar, but we don’t cook the bases before adding toppings. They are so thin that, when we’ve cooked them with just oil and salt as pizza bread, they’re done in about 8 minutes.
It certainly looks good.
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Seconding that! Shape definitely not an issue with something that looks so yummy.
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Thanks Tish; it’s the variable thickness that comes from not knowing how to shape it that’s causing me issues. But it did taste good.
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Thanks so much 😀
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it looks delicious, and i’m going to say that the shape does not matter at all
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Thank you; I’m such a perfectionist — but it did taste good.
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I make home-made pizza, not sourdough I hasten to add. I am interested in your topping as I don’t see a tomato base here – prawns and olives and…?
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I’m not a huge fan of bought pizza sauce, so I tend to smear a little tomato paste on (last night I mixed it with sriracha sauce). Otherwise, it was mushroom, prawns, olives and some capers.
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I use a passata type of sauce which is actually quite nice and mix herbs and black pepper with it then spread over the base which is cooked for 20 mins so the tomato is quite dried before putting the topping on. Seems to work well as the pizza is always very crisp. You have reminded me to buy capers!
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T uses something similar, but we don’t cook the bases before adding toppings. They are so thin that, when we’ve cooked them with just oil and salt as pizza bread, they’re done in about 8 minutes.
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I might try that.
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Looks mighty delicious to me!
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Thanks Deb; it did taste pretty good.
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I’ll be right over!
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I’ll save you a slice 😀
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Sourdough anything is right!
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I find it tricky to get right, but so worth it when I do.
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Hmm! looks so delicious, Su!
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😀
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Looks great to me!
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Thanks Amy. This is T’s favourite culinary experiment so far
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OMG! This looks soooo good!!! Please, please, safe me some next time, as I´m sure it´s all gone now. 😉 xxx
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Hehe. Leftovers for breakfast, and some spare dough in the fridge. 😀
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I like a rough edge to my pizza! Looks delicious.
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Thanks Anabel; I think the shaping thing also helps get a uniform thickness, and that’s something I need to work on. 😀
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John makes lovely pizza and his are always irregular, so I might be biased!
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Ah, the best pizzas are made with love.
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Yum! I’ve been jonesin’ for buffalo chicken pizza lately but this pic makes my mouth water.
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Well done, it certainly does not have to be symmetrical. Taste is what counts, and it looks yummy (even as a vegetarian).
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Thanks Sally. It did taste good. 😀
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Don’t worry about the shape, it’s looks so good Su, nothing could beat it.
Leslie
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Thanks Leslie. 🙏
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❤
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Looks rustic and homemade I bet the shape didn’t effect the taste, it looks yummy
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Rustic! Love that word. It was definitely that (and pretty tasty too). 🙂
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Looks GREAT. Who cares about the shape!
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It’s a bit more difficult to work with in terms of stretching the dough, but I quite like the little “handles” it creates.
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Shape be blowed! That looks sooo good. It all looks the same when it has been chewed.
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That’s a very good (if slightly gross 😂😂) observation.
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Something my gran always said.
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