Drink about 20 beers before eating it.
Then you won't care what it tastes like but you'll be stoked to be eating pizza.
buy $2 frozen ones, and a $5 pizza stone from Reject shop. Add some stuff, bake it in the oven and be done with it.
1) make your own pizza dough - not that difficult
2) make your own pizza sauce - reduced passata sauce with some additions
3) put cheese on last
4) olives, anchovies, anything salty, adds to the taste
5) dried thyme is the herb to sprinkle on the pizza
6) drizzle olive oil over the pizza before it goes in the oven
PS: Try using cauliflower as an alternative base (more difficult though)
Select to expand quoteStuthepirate said..
Drink about 20 beers before eating it.
Then you won't care what it tastes like but you'll be stoked to be eating pizza.
6 beers and 2 stiff vodkas also works
The secret ingredient in a good pizza is finely diced garlic. I mean diced into microscopic pieces, that is the trigger
"Home made pizza tip"....
All advice above is good, but my tip is just make home made pizza.. There is no way you can stuff it up over the store bought rubbish (except for Marks suggestion but even then it is only for the kids when they have mates over)..
Select to expand quoteRazzonater said...
The secret ingredient in a good pizza is finely diced garlic. I mean diced into microscopic pieces, that is the trigger
,,,hence the name. 
Less topping is better and I use a generous amount of olive oil on the pizza tray gets nice crisp base
Do you mean tandoori paste, the stuff with ginger in it? Blaaach!!!
Ginger pizza?
I'll stick with pesto paste and goat cheese with whatevers added to it, but no ginger. 
For speed and convenience, if you use Lebanese bread for a base, paint the edge and the bottom with olive oil and then try to preheat the pan as hot as possible before you slide your creation onto it.
The olive oil burns at a very low temp compared to other oils so it turns the bread hard and crispy so you can eat the quarters by hand without them falling apart. I usually don't like eating the outer crust because it's often too burnt.
No substitute for a good pizza base, but good if you're in a hurry and not too fussy.
Best thing to have with pizza is bad stomach bacteria which results in being sick and weeing out ya but
Select to expand quoteobct said..
For speed and convenience, if you use Lebanese bread for a base, paint the edge and the bottom with olive oil and then try to preheat the pan as hot as possible before you slide your creation onto it.
The olive oil burns at a very low temp compared to other oils so it turns the bread hard and crispy so you can eat the quarters by hand without them falling apart. I usually don't like eating the outer crust because it's often too burnt.
No substitute for a good pizza base, but good if you're in a hurry and not too fussy.
i use the garlic flavoured wraps, and a metal tray with air holes and a bit of oil spray. works great.
i put the cheese down straight after sauce (as taught at pizza hut) but then sprinkle a bit on top. also a variety of cheeze is good ie bit of fetta and a bit of palmesan to make it stronger. I find mozzerella/ pizza chese has less flavour so just use tasty.
masterfoods pizza topper (herb mix) the goods for on top
the green olives stiffed with fetta and above all anchovies make it good
yes, I use those trays with the holes in them too, they're good, the centre cooks at the same rate as the edge.
I even use them when I spread out boiled rice to help dry it before I do a stir fry, but when I do that, the oil I coat them with is sesame seed oil, just for a bit of extra flavour.
Mine are looking pretty daggy these days, but they still work well, so if it ain't broke !
This has revolutionized our pizza making.
We no longer have to wait ages for the oven to heat up to absurdly high temperatures. The New Wave Pizza Maker heats in the time it takes to roll out the base and put on the toppings. It cooks a pizza in 3-5 minutes.
The pizza maker is also a great thing to cook chapatis for curries. Much less hassle than using a pan. You can do one side in the pizza maker then do the other side on a gas burner to get the authentic Indian finish.
Other stuff:
- Put tinned tomatoes into a blender and whizz it to make a pizza sauce without all the crap the commercial sauces have. I add a bit of chilli and garlic to mine. The blender merges the tomato flesh and the juice to make a nice, thick sauce. Not so runny as straight tinned tomato.
- I hand make my own bases. Use stone ground flour. It's wholemeal but as user friendly as strong white flours. Add a little semolina to make it stronger.
- To rise the dough I cover the bowl with some cling wrap then sit it on top of the computer. The heat from the processor is just right and it can sit there while I go out for a session.
- I partially roll the pizza base, drape it over the rolling pin, then roll it onto the hot pizza maker stone. I then add the sauce and toppings and close the lid. The longer time on the stone gives you a nicely well done underside to the base.
- I cut the pizza into fairly large segments. Narrow ones droop at the ends.
Select to expand quoteImax1 said..
Use tanduri paste instead of tomato paste
This is a crime against the pizza code of conduct! tandoori, feta cheese, pineapple, curry etc............. do not belong to pizza.
Try to add Italian herbs in the base.
I swear you people are yuppies on drugs.
Pizza is "I am pissed" food. It is "fast food" with what takes your fancy on it.
It is not "I am eating a $25 pizza on the sidewalk in Lygon St as I gaze at my Ferrari458" food.
It is not "OMG the Jones' home theatre is bigger then mine so I must invite them for gourmet pizza evening"
Home made base - tossers. You can buy pre-made bases, make dough in a breadmaker, whatever, the base will taste essentially the same it is farken bread. You may experience differences in consistency harder/softer but really it is bloody bread. It is not a 1973 Grange Hermitage vs a 2015 Gossips Shiraz. It is not changing the tyre compound in Formula1, nor tweaking the oxygen to hydrazine ratio in a space shuttle booster............... it is bread.
Bread that you load with flavour, to overcome the fact that it is plain bread.
OK.
Woodfired is nice, smokey and all that. I smoke jerky and bacon and stuff, yum. Smoked is noice.
But I will be stuffed if I spend $1000 on a brick igloo just to ensure I can't keep an even temp and even if I do keep it at the magic 200deg or whatever it is hotter on one side than the other and we waited 2hrs for it to warm.
The only thing I have learned I reckon, is litttle bit of cheese on the bottom (after sauce) and cheese on top. Then, with all ingredients less is more.
Best pizza ever is bacon mushrooms pepperoni smashed capers black pepper and cheese
Yum.
I buy the 2 pizzas at Spudshed for 10 dollars.
I add some mushroom,onion,olives and sometimes tomato.
Stick it in my oven preheated for 3 minutes only.
After 5 minutes I turn the oven off and let it cook in its own heat.
I'm poor and can't afford the bills.
Taste is ok but it's sloppy!
Will try the olive oil on the base trick next time to harden the bread.
And the olive oil on top as well.
Select to expand quoteMark _australia said..
I swear you people are yuppies on drugs.
Pizza is "I am pissed" food. It is "fast food" with what takes your fancy on it.
It is not "I am eating a $25 pizza on the sidewalk in Lygon St as I gaze at my Ferrari458" food.
It is not "OMG the Jones' home theatre is bigger then mine so I must invite them for gourmet pizza evening"
Home made base - tossers. You can buy pre-made bases, make dough in a breadmaker, whatever, the base will taste essentially the same it is farken bread. You may experience differences in consistency harder/softer but really it is bloody bread. It is not a 1973 Grange Hermitage vs a 2015 Gossips Shiraz. It is not changing the tyre compound in Formula1, nor tweaking the oxygen to hydrazine ratio in a space shuttle booster............... it is bread.
Bread that you load with flavour, to overcome the fact that it is plain bread.
OK.
Woodfired is nice, smokey and all that. I smoke jerky and bacon and stuff, yum. Smoked is noice.
But I will be stuffed if I spend $1000 on a brick igloo just to ensure I can't keep an even temp and even if I do keep it at the magic 200deg or whatever it is hotter on one side than the other and we waited 2hrs for it to warm.
The only thing I have learned I reckon, is litttle bit of cheese on the bottom (after sauce) and cheese on top. Then, with all ingredients less is more.
Best pizza ever is bacon mushrooms pepperoni smashed capers black pepper and cheese
Yum.
You are sort of right. There's a few problems there.
Once you master the steps of making your own pizzas from scratch it's cheap and easy.
Now the family won't eat cheap commercial pizza. We get exactly what we want on our pizzas and they're even kind of healthy. Wholemeal base. Fresh, quality ingredients. Not too much oil.
Making good pizza dough is an art and a skill. I can make a batch of dough and not get any stray flour on the bench and leave the inside of the bowl clean. I go for the thin, crispy crust because it's easier and you can roll it out. I haven't mastered the stretching method yet but I can work on it if I feel like it. It's fun to mess around with making pizza with a beer and some music after a good session on the water.
In terms of a pointless exercise, why would you spend all that time on the water trying to learn how to gybe when you can just buy a jet ski and turn corners all you want?
Does anyone have a simple recipe for a good pizza dough? I usually just use wholemeal self-raising flour and greek yogurt as it's quick and easy!
200-250 grams flour (Think of it like pasta, about 100 grams of carb per person. I like to blend strong flour, wholemeal and semolina, say 150 grams of strong, 80 grams wholemeal, 20 semolina. Alternatively, pure stone ground or atta flour is whole wheat but the fibre has been ground up. Strong white flour is easier to work and gives a better pizza base but is not healthy)
2/3 tablespoon yeast (I started with 1/2 for 200 grams but added more flour and more yeast to make two slightly thicker pizzas)
splash of olive oil
small shake of salt
water (about 1/2 cup)
Mix dry stuff and oil in a bowl. Add water progressively using the back of a soup spoon to combine. Add more water until you get a dough. Slightly sticky is good.
Turn on to a floured surface and knead until you get a smooth ball. You can add more flour or water to get a better consistency.
Return the ball to the bowl. Cover with cling wrap and leave it somewhere warm to rise. I put mine on the top of the computer. Go out for a session.
On return, shape the ball into a log. Cut into two halves. Roll half into a pizza shape. You can shape by hand instead of rolling and that will give you a trendy gourmet pizza with big bubbles in the crust. Wholemeal dough tends to tear so rolling is easier.
PS. Leave out the yeast and you have chapatti dough. Slice off small sections. Roll them into disks. Dry fry in a hot pan.
PPS. Make the chapatti disks. Put some cold cooked meat, chicken, veg and crimp them close. Steam and you have momos (dumplings). Instead of steaming, put them in a fry pan with sauce. Let them sit until the bottom browns and you have potstickers.
PPS. Add a little cold mashed potatoes to the dough. Roll into long strips. Cut small lengths. Drop into boiling water until they float and you have gnocchi.
PPPS. etc etc etc
PS. Not sure if mentioned before but turn your oven to maximum and use pizza stones.
Place the stones near the top of the oven for at least half an hour before sliding the pizza directly on whilst the stone is in the oven.
Slide the pizza around on the timber slip a bit to make sure it's moving freely, or you'll end up with a makeshift calzone.
Use fine white semolina to help the pizza slide off the timber slip.
There is nothing worse than making a fantastic pizza and having the toppings slide off or the base stick to the paddle.
If the slide onto the stone is too difficult (which it will be when you're starting), you can put the base onto baking paper and add the toppings. Half cook the pizza then take it out and slide it off the baking paper and onto the stone. Better to cook it slightly longer before trying the slide. Don't be tempted to use foil. The foil sticks to the base and will not come off. 
Once on the stone, when the top is done you can take the pizza out of the oven and let it cool while sitting on the stone. The bottom will cook some more while the topping cools so you can eat it. It makes the base a little firmer so you don't have saggy pointy ends.
I avoid most of the above problems by using the electric pizza maker.
