Bake Pizza From Scratch Without Special Equipment

Getting a good pizza from a decent pizzeria is pricey, and the cheapo frozen discs are often indistinguishable from their cardboard backing. Learn how to make your own without inheriting a wood-fired oven. Writing for business blog Mainstreet, Allison hit the streets to find someone to teach her how to make a cheap and easy homemade pizza. Andrew, a food studies graduate student, was happy to oblige. In addition to sharing a recipe for the dough, he talks technique. While pizza places and ultra high-end home kitchens might have ovens built for pizza cooking, Andrew insists that the basic tools available in most kitchens are more than adequate to whip up a delicious pizza. The key to good pizza is heat, and lots of it. Photo by Foodie.

He has a cast iron griddle heating on the stovetop, and has turned the broiler on high with a rack four inches below the heating element. He cuts off a racquet-ball sized portion of the dough, and uses his fingers to stretch it, careful not to break the dough.
He puts the dough on the griddle, drizzles olive oil, thinly sliced red onions, grated Parmesan and green olives on top, and pops it under the broiler. He watches it until the dough rises and browns, and the toppings melt and bubble, about 4 minutes.

If you have your own tips, tricks, or tasty pizza recipes to share, sound off in the comments below.

WATCH MORE: Home Ideas & Life Hacks

Comments

    not sure if it counts as special "equipment", but i find a pizza stone has worked wonders form my pizza, warm it up first, let the dough rise on it for 10-15 mins, then pop it in a hot oven till cooked

    home made pizza is great. i saw the same point about heat made by jamie oliver. he suggests buying a cooking stone (prob v expensive) which you pre heat in the oven. in Brisbane, Angelo's pizza bases are outstandingly good. can be hd from Coles and

    A pizza stone works well, or a 1-inch thick slab of granite (might be able to get offcuts from stonemasons? Make sure it fits in your oven, too) as per Jamie's recommendations. Heat it in the oven at the highest heat for half an hour.

    Or my recently discovered alternative - use the BBQ. The dough and toppings have to be thin as most of the cooking gets done from the bottom. A hood helps a little, but is not essential (mainly good to keep the wind at bay) - use a wok lid perhaps as an alternative.

    As well as heat and lots of it, you really need a really thin dough. It will have more water, and be stickier than bread dough. (That's why some pizza places have polenta on the crust - it's used in rolling the dough out to stop it sticking, but isn't adding to the flour content). But the whole thing needs to cook fast to stop the outside burning, and the only way to do that is to make it thin.

    And my last (as yet untried) tip is to rise the dough in the fridge. Overnight. Needs some forward planning, but apparently this creates a different biological process with the yeast, and is more akin to the fermentation of sour-dough than straight yeast.

    ...and lots of other outlets. Woolworths do not stock Angelos items or did not the last time I looked.
    Angelos own shop outlet is in Fortitude Valley where you can stock up your freezer with lots of quick italian dinners. Not as good or as cheap as freshly-made but pretty good all the same.

    we "sampled" an unglazed/unsealed terracotta tile and cook home made pizzas on our weber que. pizzas cook in 6-8 minutes, depending on toppings. let the tile heat for at least half an hour.

    We use a pizza stone, basically a ceramic disc and have a good tip for getting the pizza onto the hot stone. Roll out the dough then put it on oven paper, put all your toppings on and then lift the paper onto the hot stone. After a few mins in the oven you can slide the paper out from under to ensure the base is crispy and reload the paper with the next one.

    We liver in Perth WA and are avid pizza fans. Our kids love them and so do we. We actually buy a pizza base called Alfredo's Pizza. It comes from our local IGA and is A1. Thouroughly recommend one if you dont have time to make your own. We buy a plain base and make a hawaiian style for the kids on Friday nights, and make a more substantial with chilli flakes for ourselves. Lover our pizza...!!

    Yeah we've bought the Alfredos pizza base as well. My husband eats like a horse and eats a whole one to himself. We get a pack of two from IGA. He puts meat from the deli counter with olives and sundried tomato. It tastes great but I go a lighter pizza with a few veggies and pineapple. A good pizza has to have pineapple!! Yum.

    We picked up a pizza stone and spatula from BBQ's Galore earlier today after a recommendation from some friends. The pizzas were delicious however once we had finished eating the pizzas my wife and I decided that we should also try a frozen apple crumble on the stone to see how it went. Everything appeared to be going well until we heard a loud crack from under the BBQ hood. The stone had cracked right through the middle. After berating the value of the stone for around 5 mins it suddenly occurred to us that dropping a frozen apple crumble on to a stone that had been hot for around 20 mins was not a good idea. Another trip to BBQ's Galore beckons in the next week to pick up some more stones and probably some more spatulas as they don't sell the stones by themselves. The moral of the story....never ever put a frozen dish on top of a hot pizza stone:-)

    Regards
    Neildo

Join the discussion!