Pizza Time: make restaurant Quality, Gourmet Pizza at Home
Simon Will help you Make the perfect pizza That will Wow You & Your Guests
I’ve got your pizza night covered with our selection of gourmet pizza kits. With sensational dough balls, delivered frozen straight to your door. Simply thaw, let them prove, then hand-stretch to create your own authentic base at home. Add my specially selected artisanal toppings, flavour-packed sauces, and gourmet cheeses that melt beautifully—it’s everything you need to craft genuine, restaurant-quality pizzas. Whether you’re cooking for family, friends, or impressing someone special, let’s make pizza night authentically unforgettable!
Making pizza at home is fun, but we all hit a snag occasionally. Here’s how to get your homemade dough sorted every single timet, I’ve been there.
Dough Issues: Solved
1. Dough too sticky?
Good news: sticky dough usually means you’re onto something good.
Simply dust your hands and bench lightly with flour or semolina to keep things under control.
Using semolina flour gives your base an extra crisp finish, but don’t go overboard or it’ll turn tough.
2. Why is my dough tough or not stretching properly?
Probably over-kneaded or too dry. Cover and let it relax for 30–60 minutes to loosen up.
If the dough was refrigerated, let it come to room temperature for about an hour first.
3. My dough shrinks back when I try stretching—why?
Your dough needs a rest. Give it another 15–20 minutes covered, then press gently from the centre outwards rather than pulling.
4. Help! Dough tore—now what?
Easy fix. Just pinch the tear closed gently, dust a bit more flour, and keep stretching elsewhere.
Cooking Like a Pro
5. Best oven temp for homemade pizza?
As hot as your oven can handle, ideally around 250–280°C.
Preheat a pizza stone (my favourite) for at least 30–45 minutes—it’s the secret to the perfect crispy base.
6. Do I really need a pizza stone?
Honestly, yes. Pizza stones retain heat brilliantly and give your crust the perfect crispness. Definitely worth it.
7. My pizza keeps sticking to the peel.
A good dusting of semolina flour or cornmeal is your friend here. It helps the dough slide effortlessly off the peel. Move swiftly and confidently.
8. Why is my pizza soggy in the middle?
Less is more. Too much sauce or toppings can create sogginess. Cut back on sauce and give your oven a longer preheat.
Cheese and Toppings Tips
9. Cheese burning before the crust is ready?
Try adding cheese halfway through cooking or use thicker slices instead of finely grated cheese.
10. Which cheese works best at home?
Low-moisture mozzarella melts best.
Add parmesan or pecorino for extra flavour. Fresh mozzarella works well but should be drained first to avoid a soggy base.
Style Secrets
11. Neapolitan-style pizza at home—can I do it?
Absolutely. Use Caputo 00 flour, around 65% hydration, and the highest oven temperature possible. A pizza stone is essential here.
12. How to nail New York-style pizza?
Use bread flour, stretch thinly, and bake on a hot stone or steel at max oven temp.
13. Deep-dish or Detroit style doable at home?
Press dough into a well-oiled pan, go heavy with toppings, and bake at 230–260°C (450–500°F) until golden and bubbly.
Flavour Fixes
14. Dough tasting bland?
Make sure your dough has around 2–2.5% salt by flour weight.
An overnight cold ferment in the fridge adds depth of flavour.
Common Mistakes to Avoid
15. Soggy pizza centre?
Less is more with sauce and toppings. And preheat that oven properly.
16. Dough shrinking too much?
Just let it relax under a tea towel for another 15 minutes.
17. Burnt semolina underneath?
If you’re generously sprinkling semolina flour on your peel, watch out—it can burn easily at high temperatures. Keep it light and shake off excess before sliding into the oven.
Simon’s Pro Tips
Want bubbly, charred crust? Aim for 65–70% dough hydration and a blazing hot pizza stone.
Hot weather? Mix dough with ice-cold water to slow down fermentation.
For guaranteed crispy bases, try par-baking your dough for a couple of minutes first, then top and bake again.
Verified Customer
