Making the perfect pizza
July 2, 2020
Some say it’s all about the base and we can certainly help you there with our Premium White, Cheese & Onion, Cheddar & Sundried Tomato or Garlic & Rosemary Focaccia bread mixes. You will achieve 3 x 8″ pizza bases from the 500g pack if using any of the above. You can also achieve a great deep pan style pizza base with our Ciabatta mix.
Pizza Margherita was probably created around 1890 to honour the then Queen, Margherita of Savoy. The red tomato, white mozzarella & green basil toppings represent the Italian flag! Nice to know it is still a favourite today.
For the more avid bakers amongst you or, if you are especially hungry! Many compliments have been received over the years about our top selling Bravo Pizza Flour. Our Bravo Pizza Flour is the best the business, well we would say that but actually, it’s what our customers say.
We are very proud to have served our lovely, local La Caverna Pizzeria Restaurant for over 40 years with flour for their fabulous pizzas. Below is one of their star pizza’s, Marinara (number 6). The addition of anchovies and garlic give it a headiness that’ll have you hankering after it time and again.
With the help of her mixer this deliciously dressed pizza was made in less than 10 minutes by Sammie. She said our Cheddar & Sundried Tomato Bread Mix made an awesomely, easy pizza and you’ve gotta love that!
Sammie also got together with a Ciabatta bread mix and created this exquisite piece. Sammie made no secret of the fact that “the Ciabatta gave her pizza “a lovely light and airy base”.
Here’s a treat to get you through the day – a mouth-watering Mediterranean Capsicum Slice made with our Cheese & Onion bread mix, it is delicious if eaten warm with a light salad for lunch or it can be cut diagonally & served pizza style in rustic slices. Cut into cubes to serve at parties with a cocktail stick and an olive or onion on top – using left overs from the fridge, this is a slice that doesn’t cost a lot!
Cherry Blossom Cakes created this gorgeous heart shaped pizza with our Ciabatta mix, which they say “they love so much!” Thanks – there is a lot of love going on here with this happy heart shaped scrumptiousness!
This is a fab pizza idea that uses leftovers from the fridge & bakes like an upside down cake & we call, Pizza Costa Nota Lotta! Super for serving in quarters for a deep pan style pizza supper or even cubed & served warm for supper parties. Created with our incredibly clever Ciabatta Mix.
I could never produce a blog article without the help from a recipe idea by @thebakingnanna1 / Jacqueline Heaton who would get the whole family involved in baking! Kids can decorate the doughs and watch them cook while you prepare a salad to accompany them. Jackie used our Cheese & Onion bread mix as a base it creates a delicious pizza and being homemade, you can select the family’s favourite toppings too and just have fun!
Many homebakers amongst you know Jackie and if you didn’t know, she is one half of the #TwitterBakeAlong fraternity – the other half is Rob Allen. Now, Robert is a big fan of our Cheese & Onion bread mix & tweeted us to say “Pizza time for tea today. Have you ever tried Wright’s Cheddar cheese & onion bread mix, for a pizza base? I used half a packet for this pizza and find these bread mixes are so versatile.” Thanks so much Rob.
Another from Rob with his pizza here – have you tried using our Cheddar Cheese & Onion bread mix for your pizza bases? Just 1 x 500g mix, created 2 pizzas like this from his kitchen! Great value – great pizzas!
Over the years I have met some terrific people through Twitter, like Martin who also likes to bake. Look at his awesome homemade pizza just out of the oven! The base of which was made with our Cheddar & Sundried Tomato mix which creates a marvellous Mediterranean flavour to your pizza as Martin will always verify!
I recall a bit of a pizza masterclass going on at Ian’s with our Garlic & Rosemary Focaccia which of course performed perfectly. Ian is getting famous for his array of different toppings – the beauty of baking at home – this one certainly has plenty going on! Incidentally, Ian is not a chef – he is actually our Transport Manager here at the mill who enjoys a little home baking just like you & I do. Baking for half the family who do not like sweetcorn & the others who don’t like anchovies was a doddle!
The words Paulina’s pizza falls nicely off the tongue doesn’t it? This is her home made pizza made with our Cheddar and Sun Dried Tomato bread mix and her choice of toppings were sweetcorn, ham, mushrooms, spring onion and fresh mozzarella! Let’s hope this delicious pizza doesn’t fall off your tongue though!
How about these mini pizza rolls made with our Cheese & Onion bread mix – nice with a three cheese topping, with Red Leicester, Mozzarella & Cheddar. Some say it’s all about the base and some say its all about the toppings – this is a perfect combination of both. I like these as you get your own pizza as opposed to having to share one!
This beauty – created with our mix is from those wonderful people at @VWhitewick & made by their daughter I believe, a lovely looking Pizza Margherita.
How about a cheeky, Cheesy Fougasse! Created with our deliciously light Ciabatta bread mix making a primitive form of pizza I guess, without the tomato. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the village’s bread can then be baked.
Just had to show off our Tear & Share Pizza recipe from our website. Made with our gorgeous Garlic & Rosemary Focaccia mix All the recipes made using our brilliant bread or cake mixes work wonderfully well in your domestic oven at home. This is a lovely family feast that you can all enjoy with all that tearing & sharing going on!
Before and after pics from Liz after cooking her pizza using our Cheddar & Sundried Tomato bread mix as a base. Looks like a tasty teatime treat to me! Thanks Liz.
Anyone for Pizza? Not just any Pizza though! This Pizza was made by the great Phil Thorne of Great British Bake Off fame using our Cheddar & Sundried Tomato mix as a base with plenty of chorizo & cheese on top. Perfect Pizza thanks Phil.
Thanks Robert for sharing your gorgeous looking Garlic & Rosemary Focaccia bread, made from our mix. Robert enjoyed half of it with Tagliatelle & said it “was scrumptious”. Robert has been baking for years & suggests “if you’ve had a go and not been happy with the results, you could do worse than have a go at these mixes”. What a lovely message & what a stunning looking pizza loaf!
Pinched this pizza masterclass – with the kind permission of @_three_peas on Instagram as I love the photography to say nothing of the resultant bake! Thanks 3 Peas for these gorgeous photos of the pizza created with our Strong White bread making flour showing such sensational results.
Just finising off with another from Phil Thorne who has shown us these beautiful images of our Garlic & Rosemary Focaccia below. It looks like it has a lovely light crumb to the bread with a fairly thin crust area, a type of Pizza Bianca as it is referred to in parts of Italy. The Latin word Focus means a hearth which was a place for baking, this is probably where Focaccia takes its name as a flat or leavened bread. In regional Italian cuisine, Focaccia al Rosmarino is popular, using focaccia dough, rosemary, olive oil & sea salt. Additional ingredients such as garlic or basil are used in Focaccia – again dependent upon region. Potato rosemary focaccia (focaccia con patate e rosmarino) is lovely as is Focaccia con salvia (focaccia with sage). There is no ‘traditional’ focaccia – it is, as Phil has made it – a bread to suit you. In case you are wondering, my favourite way of preparing Focaccia is definitely dimpling the proved dough (I use the end of a wooden spoon) I love a garlic oil splashed on top and then place slices of olive in the dimples. Thanks Phil – this looks very Mediterranean and very moreish too & you have bought on a bit of a history of Focaccia to the table today!
Deb the Bread