We love a takeaway pizza, but its January and we’re still the wrong side of payday. The last brace of large pizzas cost us over £30, and by the time the driver got lost, found us and finally delivered, they were lukewarm at best. “We’ll have a go at making our own – it can’t be that hard” One trashed kitchen later, we loaded whatever we could find in the fridge on our lovely hand made dough.
This gave us the opportunity to road test a Chef Aid 12″ Pizza Pan. It’s perforated – this allows the heat to circulate under the pizza, because no one likes a soggy bottom do they? I guess we cooked them for about 20 mins at 180 deg, until the cheese in the middle was slightly hotter than lava (yep, that’s done) It’s worth making a dent in either side of the pizza dough before baking, as the trays are a little awkward to grab out of the oven. It’ll create a little space for you to hold the tray without coating your oven glove / tea towel in cheesy gunk.
For the truly authentic feel, we lined the box with some Baking Paper to prevent stuff sticking to other stuff. Finally, our 70ml Hinged Lid Deli Pot is almost the same height as the pizza box, so we cut a hole in the middle of the pizza before slicing it up and stuck a pot of BBQ sauce in the middle. Not only does it look funky, but the Deli Pot gives this corrugated box even more strength where it’s needed most. Perfect if you need to stack a pile up to transport.
It cost us about £10 to make two Pizzas, and there are also two dough balls in the freezer all ready for a rainy day. To be fair, they didn’t really need 43 toppings each but it didn’t half tidy up the fridge.