I have a standard electric oven and a pizza stone. Now looking for yummy pizza recipes to try. Any tried and true suggestions?

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No Sweat:

00 Flour is very important for the dough. Make the dough by hand or if not so confident a food mixer is brilliant. Leave to rise and use as much as dough as applicable - less for crusty, more for deep pan type. Try not to roll out dough with a pin - keep the air inside by gently pressing fingers and expanding dough accordingly. Go find a circle pan - a tawa is very good (if not any large circular pan will do). With this pan, heat it up - use olive oil lightly and fry off both sides of the dough; one side more than the other. The less side should be used up for toppings. Use chopped tomato can plus sauce of your choice and mix for the base. Carry on from here on in and enjoy! And trust me you'll never need Domino's : ) Oh and make sure the oven is really hot to cook the Pizza as quick as possible!

I make my dough in a bread maker. I top it with tomato ketchup, fried onion, lightly fried red pepper, lightly fried mushrooms, some salame slices cut into strips, tinned anchovies if you like them, blobs of mozzarella, grated cheddar cheese. Sprinkle on some oregano and freshly ground pepper. Great!

I use 500g of strong white flour, 1 teaspoon salt, 325ml of warm water, half tbsp sugar, 2 tbsp olive oil and one 7g sachet of fast action yeast. Mix the sugar, oil and yeast into the warm water. Pour into a well in the flour and salt and mix with a fork. Then knead well before putting in a floured bowl covered with a damp tea towel. Leave somewhere warm for an hour. Knead again on a floured surface. Roll out to the thickness of a pound coin. This quantity makes 2 or 3 pizza, depending on size. I use Pasata as my tomato base then add peppers, onion, peperoni and sliced tomatoes. On top goes mozzerella and grated cheddar. 15 - 20 mins at 200 degrees. Yummy!!!!

I like Alton Brown's Pizza Pizza recipe for the dough. The longer you let it rise in the refrigerator the better. Yes, in the fridge. Stretch the dough with your hands.

Crank your oven up all the way for about an hour with the stone in there. Get a pizza paddle. Make sure the dough and it's toppings will move before you pile it high.

As for toppings? I like to take some BBQ'd chicken and slice it up thinly. Mix some BBQ sauce with some Italian passatta (half n' half). Spread that thinly over the crust. Add some mozzerella, then chicken, mushroom, and cheddar cheese. Cook it until the top goes bubbly and light brown. Hopefully your stone did it's job and cook the bottom.

Let it cool for a few minutes. Cut and serve.

Buy Cook in Boots for wonderful recipes on pizza. Plus this book is a great buy for other recipes and well written

We use different recipes for the dough depending on what kind of yeast we have on hand, etc, and we even occasionally buy premixed dough in the local bread shop. The most important thing is to bake it at a very high temperature (250 C) on a preheated stone (usually needs between 10 and 12 minutes). Otherwise you will end up with a mushy or burned and mushy crust. Best book recipe I have found is from the Silver Spoon. My favorite place to look for new recipes online is allrecipes.com since all of the recipes have reviews and suggestions from people who have tried them.

Good luck and have fun!

Rachel in Italy

Try this - I made it and guarantee it will be good! http://www.cookipedia.co.uk/wiki/index.php/Meatball_pizza

I have to agree with Eliza, the pizza dough recipe from Cook in Boots is excellent. It uses semolina as well as flour and you grill the underside of the base before topping and baking it, delish! The book is truly beautiful too : )

The recipe in the Gennaro Contaldo book Passione is excellent. Never have any problems (apart from maybe the room not being the right temperature to allow the dough to rise) and have recently been using a dough hook in a large food processor to cut down on unnecessary stickiness around the fingers.

You can't go wrong with the traditional tomato sauce, mozzarella and basil but always let the tomato sauce cook down longer than any recipe states. This way the flavours will be nice and concentrated (base - tinned whole plum tomatoes, one sliced garlic clove, sugar, pepper, a little salt, and about an hour or more). As dough recipes usually makes enough for two pizzas go unconventional and cook some duck breasts or legs, shred the meat, slaver the base with some hoisin (plum sauce), liberally throw around some sliced spring onions and enjoy.

For 2 pizzas I blend a tin of tomatoes spread this across the base. Top with lots of grated cheese followed by bacon bits, sausage chunks (skinned so meat only) and mixed herbs!

It is very simple and tastes fantastic!

Rule no.1 Stretch dough to size, add tomato sauce (not too much) and mozzarella, do not allow dough to rise so place in oven immediately,. When cooked add a few torn basil leaves.

Rule no.2 (see rule no.1) do not add pineapple, prosciutto or anything else

i went with:
bought pizza topping sauce (but have used passata before)
grated cheddar cheese
grated mozarella cheese
red onion
green jalapenos
pepperoni

tastes awesome!! i love jalapenos!

instead of a tomato base use a BBQ base or my favourite thing to do is make a sauce out of red and yellow peppers and use it as my base!

peppers are the best things on a pizza (not the green ones though)

Type 00 flour and Semolina make a nice rustic dough. Try making a Calzone (folded pizza) with Tomato, (don't blend it, it will go orange) Artichokes, Mushrooms, Ricotta cheese, and Italian Sausage. So good!

To D. Lynch, love the suggestion. To the rest, the secret is .... don't give the pizza long enough to get a life of its own. All the basic pizza recipes end up with the same ingredients, so, what is the secret. After pushing and pulling out the dough, don't give it a chance to rise (unless you want ciabatta), slap some tomato sauce (tomatoes, bit of sugar) on to the base, sprinkle?, some sliced mozzarella ( by the way, don't buy Buffalo mozzarella, it must be (by definition) from a male buffalo and you really don't want to go there. Stick it in a very hot oven (however, domestic ovens don't come close to a pizza oven). When it looks cooked, bubbling away merrily.starting to brown, remove from oven, add basil leaves (if you added them earlier, you will go to hell), Eat. However my best advice is, go to Italy.

I make pizza using a scone recipe for the dough 1lb SR flour 4 oz marge half pint of whole milk, adding herbs and pepper to taste. Then line a tin with the dough. Put a tin of chopped tomatoes in a bowl, blitz a bit and add some ketchup, just a dolop, and some bazil. Coat the dough and go mad with toppings. A tin of tuna with sweetcorn is nice. A tin of beans on top of the tomato mixture is nice too if you have kids (mine love it). Coat with a generous topping of grated cheese. Cook for 35 to 40 mins on 170c. Enjoy :)

classy :|

Sounds terrible, it might be 'Nice', but it's not pizza.

they all sound yummy any of these would be perfect

[Deleted by the author on 30 Aug 2009 17:21 BST]

Our tip for use with a pizza stone is to make up your pizza on a teflon style baking sheet.

We actually place the sheet on top of the correct size standard non-stick backing tray - this give an edge to roll out your pizza to the correct size.

These are very thin and are designed for reuse.

We bought some from a 0.99p shop.

We simply slide the whole sheet and pizza onto the pizza stone.

This means we don't have to scrape all the burn pizza from the stone afterwards.

The hotter the better is always the rule. Cook short and hot. We let our oven/stone heat up on 220/230 for at least 30 minutes.

If you're after a quick pizza base - Aldi do there own brand of mix called "The Pantry" which makes a really good deep base. Don't read the list of ingredients though.

SeaBee, what on earth gave you the idea that buffalo mozzarella comes from MALES??!? It is a form of cheese... made from milk... which is only created by female mammals... The difference with buffalo mozzarella is that it's made from the milk of water buffaloes, rather than cows.

Some good advice above, which I won't duplicate here.

A slight difference that I prefer is to use semolina (cracked polenta... the stuff that takes ages to cook, not the stuff that absorbs water in 5 mins) instead of flour at the last stage when shaping the pizza, this give the base a much nicer texture when cooked!