Best Ingredients for Homemade Pizza

Lalescorpio on 09/10/2024 - 15:15
Last edited 09/10/2024 - 16:08 by 1 other user

Hi, just wanted to check what you guys are using.

These are my go-to ingredients:

Flour: Caputo flour, it definitely makes a difference. I used to buy it one eBay but just noticed Coles starting to sell it.
Cheese: "Casa del formaggio" mozzarella dry ball, quite happy with it. Tried the fresh one but even after drying it I get a soggy pizza.
Tomato sauce: Mutti pizza sauce, it's okay but can be improved. Tried also San Marzano peeled tomatoes.
Prosciutto:(added after pizza is cooked, obviously) tidbits prosciutto di Parma.

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Comments

  • Loot N Plunder on 09/10/2024 - 15:24
    +9

    pizza flour, salt, yeast, water, 70% hydration
    passata
    crack black pepper
    mozzarella
    pepperoni

    • AustriaBargain on 09/10/2024 - 21:31

      Okay but what about time to proof, factoring in room temperature?

      • Loot N Plunder on 09/10/2024 - 22:04
        +9

        make it on a wednesday and cook it on a saturday
        it stays in the fridge all that time and gets taken out balled up four hours before cooking for final proofing
        very light, chewy, crunchy crust with air pockets=Neapolitan roughly 2 min @+500c

        • AustriaBargain on 09/10/2024 - 22:41

          Sounds like you've worked for a pizza place or done a lot of research into how it's done.

        • kiitos on 10/10/2024 - 10:21

          Do you have a pizza oven, or does your regular one go to that temp?

          • Loot N Plunder on 10/10/2024 - 10:38
            +2

            @kiitos: It is a gas pizza oven takes about 20 to 30 min to heat up with the door closed
            I use coarse semolina on the counter when stretching and not flour as the flour tends to burn black at that temp
            I also use wire mesh pie pans otherwise it cooks the base faster than the topping

            Also i note that not one of my pizzas leaves any oily residue like a shop bought pizza does (in the box from the base)

            • Loot N Plunder on 10/10/2024 - 12:01
              +2

              @Loot N Plunder: Just had a look at the temp gauge and it cooks at 400c/750f not 500c
              still about every 2/3 min you pump out a pizza great for replacing the bbq at gatherings and people can and do custom it for themselves.

            • lechuck123 on 10/10/2024 - 15:54

              @Loot N Plunder: How much yeast do you put in @Loot N Plunder?

              I've started making pizzas recently and following a number of different recipes. When I get my dough out after 3 days it's expanded too much. It's a large sticky block rather than the ball, so it makes it really difficult to work with.

              I think my mistake has been too much yeast, and leaving it for a bit before fridging it.

              • Loot N Plunder on 10/10/2024 - 21:57

                @lechuck123: How much yeast do you put in

                Depends on the amount of dough i am making
                If its only 3X180/230g balls then no more than 5 grams of dried yeast and fridge it straight after making the dough
                Let the dough come to room temp before making the balls probably about half hour after removing from fridge then place them in a sealed container for final proofing
                If you find it getting to sticky reduce the hydration to 60/65% until you learn how to handle the higher hydration

                • lechuck123 on 11/10/2024 - 08:06

                  @Loot N Plunder: That does sound about the same amount of yeast, yeah maybe I just need to try with less hydration for now

    • Lastchancetosee on 10/10/2024 - 07:28
      +2

      Mutti passata is delicious. Would never buy pizza sauxe like OP.

  • Garry044 on 09/10/2024 - 15:25
    +56

    Pineapple

    • foursaken on 09/10/2024 - 15:32
      +21

      Anchovies

    • Archi on 09/10/2024 - 15:38

      i think the OP needs a Poll for this controversial item

    • Duckie2hh on 09/10/2024 - 15:56
      +2

      ewwwwww

      • eccaz on 09/10/2024 - 17:11
        -6

        Wow aren’t you special

      • spackbace on 09/10/2024 - 18:18
        +20

        Italian and buying pizza sauce…?

        • Lastchancetosee on 10/10/2024 - 07:29

          Yep. Mutti passata or home-made sauce is mandatory.

      • Stuj on 09/10/2024 - 18:34
        +6

        I’m sorry, but you are Italian but you are turning to Ozbargain for advice….. riiiiiight, Nona id be looking at him

      • SBOB on 09/10/2024 - 18:51
        +12

        Not sure you can claim Italian heritage superiority if you're using pizza sauce from a can…. That's only a rung down from pineapple on the Italian pizza ladder of shame.

      • ytthr on 10/10/2024 - 08:30
        -1

        You missing out.
        I have a good friend thats Italian and Pineapple is his favourite.

      • PleasureMe on 11/10/2024 - 10:04
        -1

        Bro, you're Italian but you're asking OzBargain for Pizza advice? You do realise that the majority of OzBargainers are of Asian descent yeah? OzBargain is not the place for pizza advice (hence the Pineapple comment and all the likes of that comment).

    • altomic on 09/10/2024 - 19:34

      Pen

  • neoleo on 09/10/2024 - 15:26
    +1

    MSG :P

    I am not into tomato sauce. Prefer bbq sauce, habanero sauce, abc chilli sauce …

    • TEER3X on 10/10/2024 - 05:49
      +8

      Of course this gets downvoted

      I haven't tried it yet but msg in the pizza dough is something guga tried and said it was amazing. Worth trying at least once.

      • dowhatuwant2 on 10/10/2024 - 11:02

        How do you stand that guy's voice?

        • TEER3X on 10/10/2024 - 12:45
          +4

          Cheers everybuddy

  • Gdsamp on 09/10/2024 - 15:27
    -6
    • Instant mashed potatoes or cornmeal
    • Vegan cashew cheese or mayonnaise
    • Peanut butter or jam
    • Tofu cubes or sliced bananas
    • djkelly69 on 09/10/2024 - 15:34
      +17

      It appears you have posted in the wrong thread

    • morse on 10/10/2024 - 05:47
      +4

      OP said pizza not toast. You know you can still have nice pizza as a vegan right?

  • MS Paint on 09/10/2024 - 15:31
    +6

    Chilli

  • Archi on 09/10/2024 - 15:32
    +4

    almost any pizza (i say almost) i add a sprinkle of chilli flake

    amazon

    this particular one has a few different levels and level 50 is blow your head off kind of stuff but tastes great.. i didn't pay as much as what they sell on amazon. i got them from an asian grocer

    anchovy is another topping that i don't eat often but when i do it's quite good.

  • battler on 09/10/2024 - 15:32
    +4

    garlic
    anchovies

  • CurlCurl on 09/10/2024 - 15:34
    +2

    The ones you like.

  • theHMASfriendship on 09/10/2024 - 15:43
    +13

    For me it's not about the pizza topping its the friends you make along the way

    • mapax on 09/10/2024 - 16:00
      +2

      Username checks out

  • bargaino on 09/10/2024 - 15:50
    +1

    i use Mutti pizza sauce,

    That is nothing but over-priced passata.
    And if you don't have a jar of passata handy, a stick mixer will turn a can of diced tomatoes into passata in 20 seconds.

    Depending on the topping, I sometimes prefer to use tomato paste instead. With things like seafood or pineapple, it can get too soggy otherwise.

  • Clickbait on 09/10/2024 - 15:53

    The two most important ingredients of pizza are Flavour and surprise, and the best way to get this is by selecting as diverse range of ingredients as you can find.
    Without geting into the semantics of what should be in a pizza, you will never be more excited than stumbling on a mouthful of Pineapple, anchovy, hot suppresso, and whatever else came with it.
    Once you have become one with the universe, off to the supermarket….
    Cornflakes….Nooo.
    apples…Interesting
    Stay away from anything sugary, esp sauces of any kind. It was a sad day when I discovered Bulgogi a couple of decades ago, delicious, but turned a main course into dessert

    • Gdsamp on 09/10/2024 - 16:52

      something like bulgogi—delicious as it is

  • original15 on 09/10/2024 - 17:01
    +4

    Potato
    Not for all types of pizza but for some ingredient combos I love it

    • Lastchancetosee on 10/10/2024 - 07:35
      +2

      With rosemary and a white base sauce.

  • sam-1966 on 09/10/2024 - 17:41
    +1

    If I am using seafood I use a 'white' sauce instead of a 'red' sauce. Even alfredo sauce works well for that.

  • HamBoi69 on 09/10/2024 - 17:55
    +2

    Cheese

    • spackbace on 09/10/2024 - 19:13

      Why not ham?

    • MS Paint on 09/10/2024 - 19:14

      Level 8f - accurate advise advice ✅

  • jv on 09/10/2024 - 19:11

    Cheese

  • Benoffie on 09/10/2024 - 20:03
    +1

    Liver, obviously 🤷‍♀️

    https://youtu.be/y0TxfwB3BWQ?si=2XEumx0Cd2en_DOO

  • ozbs25 on 09/10/2024 - 20:14

    If you make a lot of pizza I'd suggest taking a look at Costco if you can. The flour there is probably a lot cheaper.

  • soan papdi on 09/10/2024 - 21:00
    +3

    Whatever you choose. no more than three toppings, apart from cheese and sauce. Otherwise it’s just too confusing

  • Geekomatic on 09/10/2024 - 22:18

    Feta, mushroom, pepperoni.

  • morse on 10/10/2024 - 05:43
    +1

    If you’re bothering to make your own bases and worried about the cheese and flour you’re using, you’re in make your own sauce territory.

    sorry I don’t have a recipe anymore as I learned one and then just do it from memory. I use a lot more olive oil than most the recipes you’ll find online. Mine is olive oil, tinned tomatoes, oregano, garlic, salt, slowly reduced over a low heat until it’s a sauce. But lots of recipes online so find one you like.

    In terms of soggy base, partly it could be your dough recipe, partly could be cooking method. Pizza should be cooked in a very hot pre heated oven. A pizza stone or base with holes will help prevent a soggy base too.

    Toppings, endless options but we try and have more veggies on a regular basis than cured meats for health reasons. Mushroom, zucchini, capsicum etc. but still love a prosciutto rocket pizza, or pepperoni.

    Also check this out if you want to go traditional https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana, you just probably can’t achieve this in a regular household oven.

    • TEER3X on 10/10/2024 - 19:57

      Not knocking this method but iirc Vincenzo's plate mocked a chef that heated/cooked his sauce (whole peeled tomatoes, evoo, salt, etc)… That's what the pizza oven is for.

  • Lastchancetosee on 10/10/2024 - 07:34

    Passata, spinach, buratta or bocconcini, grated mozzarella, fresh basil when serving

    If making with prosciutto: passata, dried oregano, bocconcini, and rocket when serving.

    Simple and delicious.

  • Cave Fire on 10/10/2024 - 07:58

    https://youtu.be/SDpCzJw2xm4?si=x3p1j4tCastdJBUb NY pizza recipe.big change after following this. Has a lot of details. Uses tipo 00 flour. Would be the biggest jump from other ingredients.

    This one for traditional: https://youtu.be/G-jPoROGHGE?si=5X5F_hb-mgmikOwW

  • ytthr on 10/10/2024 - 08:56
    +2

    I use Vito Iacopelli dough - https://www.youtube.com/watch?v=OjsCEJ8CWlg
    Make poolish the night before (5 mins)
    In early afternoon I put all the ingredients (wet first) into bread maker on dough only setting. (It handles the 70% hydration well)
    About 90 mins later, shape to balls with some olive oil on my hands.
    Few hours later I shape etc and put in pizza oven. The extra dough balls I freeze for a mid week or Friday pizza.
    My goto's are Neapolitan, Hawaiian or Pepperoni.
    Its nice when I have fresh bazil in the garden.
    I do use buffalo mozzarella and Spanish goat cheese as I do have a dairy intolerance.

  • greencomet on 10/10/2024 - 09:26
    +5

    I do a 48 hour fermented 75% hydration biga dough using Caputo blue flour
    Sauce I make my own tomato sauce using san manzarno tomatoes, basil and salt, I also make my own white sauce. I freeze it in packets so it's ready to go.
    Cheese depends on what I'm making, either fresh mozzarella or grated Puglia mozzarella
    Toppings are whatever I feel like on the day, mushrooms, olives, fresh basil, etc, etc. I usually hit up my local deli for fresh ham, prosciutto, mortadella, pepperoni, etc, or I'll grab packet stuff in a pinch.

    https://imgur.com/a/8NXQ7Zt

  • Cheaplikethebird on 10/10/2024 - 09:52
    +3

    You don't need the fancy mozza, any dry, unshredded mozza will do. The Coles homebrand one goes fine.

    I loosely follow this recipe for sauce except I just use a can of Mutti Polpa instead of the fancy San Marzanos - https://www.seriouseats.com/new-york-style-pizza-sauce

  • septimus on 10/10/2024 - 09:54
    +1

    Another one for Caputo blue flour, handles the longer ferments well.

    I use a Roccbox.

    Croud favourites are usually the veggie pizzas:
    - Sour cream for sauce, thinly sliced zucchini(I use a potato peeler) and parmesen
    - Crushed tomato sauce, Roasted pumpkin slices, goats cheese and toasted pine nuts.

  • singlemalt72 on 10/10/2024 - 10:50
    +1

    Whatever you do, less is more - three to 4 toppings and only a very small amount of each.

  • lew380 on 10/10/2024 - 12:08
    -3

    Stop buying rubbish store flour, it's like cardboard. Start with with whole wheat berries, and grind them down to a fine flour. Takes an investment with a good grinder but pizza bases are undeniably good, and healthy. The bread is also amazing. Bread gets a bad rap on the health scale because of white and brown flour from mills, stripped of all the natural oils and vitamins and minerals, it's cardboard, stop eating it. Real bread is actually the bread of life that we have only recently stopped eating.

    • GrueHunter on 10/10/2024 - 17:50
      +4

      Stop buying rubbish store flour, it's like cardboard.

      We just make sure to take it out of the box first, simples

      • lew380 on 11/10/2024 - 13:30

        You would be surprised how corrupted white/brown flour is. For the sake of convenience, quality is ignored. Look into it, ignorance only gets you so far.

        • GrueHunter on 11/10/2024 - 18:27

          Uh huh

          Sure thing buddy

          I'll get right on to it

          • lew380 on 12/10/2024 - 13:37
            -2

            @GrueHunter: Keep eating nutritionally stripped trash if you want, it's your health and wellbeing on the balance.

  • Eeples on 10/10/2024 - 12:23
    +3

    Another vote for mutti if you can be bothered making your own sauce.

    Pizza though is surely really about that base, about that base.

  • joshash on 10/10/2024 - 13:27
    +1

    We use Manildra Protein Enriched Flour (Amazon)

  • R4 on 10/10/2024 - 15:37

    For the sauce, I cook up passata with some minced garlic, tomato paste, salt, pepper and a small shake of dried basil - sometimes a shake of chilli powder or paprika too. Very popular in my household - and I don't care if it's not 'authentic'.

  • Hangryuman on 10/10/2024 - 16:15
    +1

    the big difference we found was leaving the dough in the fridge overnight - when it becomes much more like sourdough next day and it tastes 100% better to me

    last century an Italian waiter at our regular hangout pizza Napoli place told me the main problem with pizza is people putting too much topping on it so it becomes soggy in the middle - it should not

    so when I see pizzas where the entire top is one congealed mass of cheese that can be slid off the pizza in one piece, it kinda makes me want to vomit.

    my favourite ever pizza was a maybe 9" wood-fired one from a hole in the wall in a seaside village in Calabria - I think Diamante or Cirella - which had only two things on it sparsely scattered around - not covering the entire surface - just some beautiful ham - and artichokes - no tomato or cheese - and I still remember that OMG moment from nearly 50 years ago.

    • TEER3X on 10/10/2024 - 20:00

      It's hard to go wrong with pizza in Italy, especially in the Campania region (Naples, Amalfi)

  • mrXO on 10/10/2024 - 16:47
    +1

    For some reasons, I could never make my pizza as fluffy and spongy as Domino’s or Pizza Hut. Always a bit denser than normal.

  • GrueHunter on 10/10/2024 - 17:49
    +1

    A Pizza Hut pan style dough with plain flour, water, milk powder (or just milk if I'm lazy, which is most days), oil, salt and yeast. No knead rise, just dump and stir a few hours before we eat. An unholy sauce made from passata, sugar, chicken stock powder, Italian herbs, EEVO and MSG. Coles shredded mozz. Chuck on a couple of ingredients from whatever is in the fridge / pantry - ham, salami, cooked chook, artichoke, mushrooms, capsicum, fresh tomato, olives, pineapple, it mostly tastes the same once it's all cooked anyway. Sprinkle on fresh basil once it's done if I can be bothered walking down to the garden. Sometimes I'll add chipotle to the sauce and sprinkle over fresh coriander and a few shakes of Maggi.

  • Embaloo on 10/10/2024 - 20:27
    +1
    • Spicy tandoori paste (Patak's) as the base
    • capsicum
    • whatever is on special at the deli: pepperoni, shredded ham, sundried tomato, olives, whatevs
    • tasty cheese

    🤌

    For the non-spicy/non-tomato eaters, coles creamy pasta sauce as the base, then the rest.

  • India pale ale on 11/10/2024 - 02:54
    +1

    I use
    Pita Bread for base
    Either of supermarket pizza sauce, pesto, or even the left over butter chicken curry to spread on the base
    For toppings, I get
    Little bit olives, sun dried tomato and feta mix
    Thick sliced potatoes covered with ample olive oil and some salt and crushed garlic on top and bake them before adding
    mushrooms
    Boil chicken breast and pull the meat
    Recently I’ve used the cauliflowers finely cut and even shredded carrots

    Lastly I add thick cut onions, spinach, chorizos salami’s, capsicum

    All depending on what you like

    I’m sorry if I have gone too far away from the TRADITIONAL pizza, which I normally get from the local shops to give them business

    For me it’s all about change and less time spent on cooking

  • Save Medicare on 11/10/2024 - 11:42

    I don't know what is going on, no matter what, my dough is a wet and sticky mess. I followed Kenji's recipe on neapolitan dough with a 2-5 day fridge proof, but also even with storebought dough balls from Woolies it is just so sticky. I might need semolina to dust with??

    Toppings wise just some fresh basil, fresh tomato, tomato paste, fior di latte from Paesanella (I get it from Harris Farms) and sometimes some pepperinos

    Am using the Breville Pizzaiolo, which works great, but the dough ball portion and making it into a flat disk is the problem.

    • pformag on 11/10/2024 - 11:47
      +2

      Add a little more flour. Also, use olive oil on your hands when handling, it stop it sticking.

    • Loot N Plunder on 11/10/2024 - 14:54

      I don't know what is going on, no matter what, my dough is a wet and sticky mess.

      Super clean hands and a light dusting of flour on your hands usually works and if that fails you, spray your hands lightly with with cooking oil from one of those oils in a spray can.
      Also try with a with 60/65% hydration dough

  • pformag on 11/10/2024 - 11:52

    The Thermomix pizza dough recipe is pretty decent. You just need to use baker flour and increase the water amount by 10-15g, which turns out great.

    I make my pizza sauce using 1lt Passatte, 1 tablespoon Italian mix herbs, 2 teaspoons minced garlic, 1 to 2 teaspoons salt(season to preferred taste) and some paper. This is good for 10 pizzas.

  • Livert on 11/10/2024 - 12:11

    Auntie's face crispy chilli oil.

  • Suricate on 11/10/2024 - 18:24
    +1

    My brother tried Lebanese bread as base and I found it really good. Thin and crispy. No oil.

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