HOMEMADE PIZZA MADE SIMPLE WITH SOME TIPS FROM THE SLOVENIAN WOMAN

Yes, I know! What is so special about pizza? So many recipes are out there & yep, they are all made with the same ingredients.
The trick however is the different techniques that can be used.
I have tried various types of ways of making pizza & everytime it just ends up being a big mess as you have to re-shape your dough when transferring it your oven. What a mission! Unfortunately we are not all one of those Italian chef's that can just throw the dough into the air and & voila you have your base.

I have tried various methods to be able to transfer my pizza to my oven which ends up being a disaster!!!!
Like for instance I have tried flouring the surface with semolina flour, cake flour & oil but it always ends up sticking to my plate & sadly you end up tearing your pizza or losing it's shape whilst you are transferring it to your oven. You try your best to save it but ultimately it looks like a total disaster.
Another problem is when you place your topping on your dough the dough becomes so soft that you just can't transfer it off your pizza peel / plate. I just want to add that my pizza peel is a metal one. I don't like it. The dough sticks to it like crazy. Maybe the wooden one makes more sense. I honestly haven't tried the wooden one yet. The thing is one can't go & buy left, right & centre everytime a new gadget when the one doesn't work. You have to improvise......
One way of doing it is just making it in your baking sheet (grease & flour your baking sheet). I don't like this way because your base of your pizza does not come in contact with direct heat. This is why the Italians bake their pizza in a pizza oven. The pizza goes on top of that hot stone & then your base seals perfectly.
Now we don't have pizza ovens but we can get the same effect. I prefer the method of placing my pizza on top of a teflon sheet. You can see in the video how Bojani eventually uses baking paper (I prefer a teflon sheet) for shaping her base. I would just leave it on the teflon/baking paper & then transfer it onto a heated baking stone & voila "Bake!".
Also you have to bear in mind your toppings that is being used. Of your toppings have moisture in them like mushroom, tomatoes, seafood etc. & this can cause a soggy bottom. I would suggest that you first prepare these types of toppings by frying them in order that the moisture evaporates.

If you perhaps have any tips for me then please feel free to send me a message.

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