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Post by pizzaofdreams on May 3, 2012 14:36:28 GMT
I agree with Cannyfraddock the mozzarella cheddar mix grated works well and then just slice or tear the buffalo mozzarella balls up on top, that's how we do our Neapolitana. Also agree about Buffalo Mozzarella balls, all of the supermarkets do their own brand at around 44p each. The price from cash and carry stores, makro, Booker et al............about 89p. I have found the wholesalers to be ok for bulk but rarely better on price than the supermarkets. I've tried the tinned pizza topping from Makro (cooks and co) and Booker, both are spiced and we add about 10% water just to get to a nicer consistency to ladle on and spread. I think they all taste pretty good though. Like Cannyfraddock, when doing a party or wedding, when you know how many you are catering for then we make our own sauce of slow roasted tomatoes, sundried tomatoes, a few peppers and basil. It is lovely, but not practical at an event when you are not sure how many people will eat.
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cec
WFO Team Player
Posts: 160
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Post by cec on May 3, 2012 20:21:46 GMT
I'm gona have a trip to lidl saturday to see if they have anything I need , 1st few are gona be test pizzas so I. Not expecting to much success but I will have a crack at it .
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Post by tonyb on May 4, 2012 16:30:44 GMT
I often use Morrisons's cheap tomato pasta sauce. Make sure you spread it thinly otherwise you will get a soggy bottom not recommended  |
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Post by scottme on May 5, 2012 21:49:20 GMT
I used to cook my base sauce with a finely chopped onion, garlic, a can of chopped tomatoes, oregano, salt and pepper; but these days I don't bother, and I am mostly using a tablespoon of Cirio brand Passata, spread over a 10" base, sprinkled with grated (cows milk) mozzarella, plus other toppings to taste. I am more and more coming around to the "less is more" philosophy.
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cec
WFO Team Player
Posts: 160
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Post by cec on May 6, 2012 18:38:54 GMT
I used to cook my base sauce with a finely chopped onion, garlic, a can of chopped tomatoes, oregano, salt and pepper; but these days I don't bother, and I am mostly using a tablespoon of Cirio brand Passata, spread over a 10" base, sprinkled with grated (cows milk) mozzarella, plus other toppings to taste. I am more and more coming around to the "less is more" philosophy. That's what Iv used tonight , cirio passata , and very nice is is to |
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Post by pizzaofdreams on May 10, 2012 8:52:44 GMT
scottme, I wholeheartedly agree with the less is more philosophy. Eating a fair few Pizzas as I do (hazard of the job  ) I increasingly turn to a very light and simple garlic bread type Pizza, just a smear of tomato, drizzle with garlic oil, sprinkle with garlic and a tiny bit of cheese, and maybe a few wafer thin slices of red onion. Simple, light and delicious! |
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Post by jerrym on May 11, 2012 21:17:51 GMT
this is the best i've found.
400g sieved chopped tin toms, oregano 0.5 tsp, marjoram 0.5 tsp, dry garlic granules 0.25 tsp (or what you have to hand), black pepper 0.25 to 0.5 tsp, tom puree 1 htbsp, 1 htbsp dried onion.
leave at least 24hrs. no cooking. just about does 6 off 9" pizza.
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) I increasingly turn to a very light and simple garlic bread type Pizza, just a smear of tomato, drizzle with garlic oil, sprinkle with garlic and a tiny bit of cheese, and maybe a few wafer thin slices of red onion. Simple, light and delicious!