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A mistake that worked
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squeaky
Posts: 14,129 Forumite
Hi all,
I made a pizza yesterday. I normally use either a scone base, or the breadmaker with yeast recipe and I use bog standard plain value flour.
What I didn't realise until after I made the breadmaker recipe with yeast version was that I hadn't used plain flour - I'd used the value self raising flour. With yeast! I rather expected that there would be some sort of clash and that I'd get a biscuit. Instead I got a fluffy light yet chewy base that was, in fact, one of my better efforts.
(if you're feeling brave why not try it?
)
So... any other mistakes that work?
(TBH I think there's already a similar thread somewhere but I can't remember what it's called)
I made a pizza yesterday. I normally use either a scone base, or the breadmaker with yeast recipe and I use bog standard plain value flour.
What I didn't realise until after I made the breadmaker recipe with yeast version was that I hadn't used plain flour - I'd used the value self raising flour. With yeast! I rather expected that there would be some sort of clash and that I'd get a biscuit. Instead I got a fluffy light yet chewy base that was, in fact, one of my better efforts.
(if you're feeling brave why not try it?
)So... any other mistakes that work?
(TBH I think there's already a similar thread somewhere but I can't remember what it's called)
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Comments
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You could be onto something squeaky. I had a pizza from my local this evening and the dough was similar to what you mention, alot lighter and seems to have risen more than the stuff I make at home (basic flour and yeast). The take-a-way pizza dough was almost like a soda farl in texture and taste. Soda farls use bi-carb of soda.0
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I want to bump this thread up a bit as I had great success with my pizzas this evening using self-raising soda bread flour. The recipe asks to add buttermilk, but I used ordinary milk and the dough turned out lovely. There's no need to kneed the dough like I've been doing, there's no need to let it rise in a clean bowl, etc, etc. Just mix the flour, milk and salt and give a slight kneed before you roll out to make the pizzas.
Try it, it's really simple, and if you want your dough slighty more chewy, just kneed it more the next time you make it.0 -
Hi Pretani could you post your recipe please as I love pizza but hate making the dough with yeast as I don't like the taste (I am the same making HM bread always tastes too yeasty to me)
Thanks
LollyfinkonMarie and fabbing all the way
Weight loss challenge starting 11st loss in November 4lb0 -
Wow another thing for me too try -thank you.
Ditto lollyfin Pretani could you please post your recipe.
many thanks
EmmaOS Grocery Challenge
August £250/ £103.44 left0 -
Hi Pretani could you post your recipe please as I love pizza but hate making the dough with yeast as I don't like the taste (I am the same making HM bread always tastes too yeasty to me)
Thanks
Lollyfin
No probs. dough with yeast is gone, out of the window in our house:D
- add your desired amount of 'self-raising soda bread flour' to a bowl
- add a teaspoon of salt
- pour in enough buttermilk (or milk) until dough is able to be kneeded
- kneed until dough is able to be rolled out
- roll out dough (remember this dough will rise alot, so roll out thinner than you would with dough with yeast)
...cook as you would normally, you should end up with a nice soft dough with a browned base, and all the dough risen in the centre of the pizza. If you think your dough is too soft, just kneed it a bit longer and it will make it chewier.0 -
when using self-raising soda flour, remember that it needs an acidic element to make it rise. Buttermilk has the acidity and so does milk which is slightly off.0
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No probs. dough with yeast is gone, out of the window in our house:D
- add your desired amount of 'self-raising soda bread flour' to a bowl
- add a teaspoon of salt
- pour in enough buttermilk (or milk) until dough is able to be kneeded
- kneed until dough is able to be rolled out
- roll out dough (remember this dough will rise alot, so roll out thinner than you would with dough with yeast)
...cook as you would normally, you should end up with a nice soft dough with a browned base, and all the dough risen in the centre of the pizza. If you think your dough is too soft, just kneed it a bit longer and it will make it chewier.
Sounding thick here,but when you say self raising soda bread flour do you mean,specially bought or can you make your own using SR flour and bicarbonate of soda.
If so what measures.
Thanks.0 -
MRSTITTLEMOUSE wrote: »Sounding thick here,but when you say self raising soda bread flour do you mean,specially bought or can you make your own using SR flour and bicarbonate of soda.
If so what measures.
Thanks.
I use neils self raising soda flour, its got the bi-carb already added. I don't know if you can buy soda flour without the raising agent, but you can add bi-carb to soft wheat flour if you wish. Strong bread flour doesn't make a good soda, it has to be soft flour (pastry flour).
regards the quantities. I tend to make more than I need and fry soda farls with the leftover dough. For a 12 inch pizza I would suggest 3/4 a cup of flour should be enough to make the base.0 -
Having just made the mistake of tipping a tin of spaghetti in to by bol sauce instead of tomatoes:o I started thinking what unusual or secret ingredients do you use in your cooking?Sealed Pot Challenge Member NO. 853 :j0
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Soft cheese and cucmber, strange but true. Made a stupid mistake before by picking up a mystery tub, not looking at it and dumping it in a pan of spag bol.
Strangely enough it turned creamy, refreshing with the boys and DH demanding more.So kind of like tomato and mascarpone sauce.0
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