Pizza Dough Recipes , Tips and Quick Questions

helping_hubby

Thanks I did 1 tablespoon and the dough is quite runny and sticky. Should I add more flour and knead it in?

speedyjoe

I use about..... a "splodge" - that's probably about a tablespoon.

I seem to remember that I used a SD253 recipe book dough recipe for pizza and it was too soft. Haven't made one for a while but I think I usually use about 3.25 to 1 strong white flour to water by volume, teaspoon yeast, half teaspoon salt and a splodge of olive oil.

Fivenations

This is probably too late now - I would keep adding a little flour at a time until you get the right consistency. Pizza dough is a little softer than bread dough, though not "runny and sticky". I find different flours absorb different amounts of water - even the same brand sometimes changes from pack to pack.

I've just knocked up some dough for tonight, though I did it by my hand as I needed to vent some frustations! I'm going to leave it in a cool place to rise slowly so it should be ready when I come back from a shopping trip. I've read that the best pizza dough is made by rslowing down the fermentation. I meant to make it last night and put it i the fridge but forgot.

helping_hubby

Fivenations wrote: »

This is probably too late now - I would keep adding a little flour at a time until you get the right consistency. Pizza dough is a little softer than bread dough, though not "runny and sticky". I find different flours absorb different amounts of water - even the same brand sometimes changes from pack to pack.

I've just knocked up some dough for tonight, though I did it by my hand as I needed to vent some frustations! I'm going to leave it in a cool place to rise slowly so it should be ready when I come back from a shopping trip. I've read that the best pizza dough is made by rslowing down the fermentation. I meant to make it last night and put it i the fridge but forgot.

Not too late I think. I've left it in the breadmaker all this time. I really don't know what I'm doing.

I made pizza dough a few weeks ago using the sd253 recipe, but it was quite heavy and breadlike. I guess I just love pizza expresses dough so much and want to make it like that!

This time I decided to change the butter to olive oil. I had wanted Strong flour but have been unable to get hold of sains strong flour (49p) all week. So will have to try again when I can get hold of some.

I also thought that the 45 minutes in the breadmaker wasn't quite enough, so I've made it way in advance of dinner.

I'll add some more flour now and knead it some more, the let it rest again.

Fivenations

Ah, if you used plain flour that may explain why the dough is so soft. I have never had any success making pizza with plain flour - it has to be high gluten or thet texture will be heavier. My last attempt - I had run out of strong - was a flop. It was edible but not something my mother would be proud of.

organic_wanabe

I don't like the recipe in the SD253 booklet. I now use one which was posted on here by Toxic Lemon, still using the pizza dough setting, and it is fab. It uses grade 00 plain flour (Waitrose) and a wee bit of butter. I roll it out on semolina and I'm always being complimented on it - wish I could take the credit!

helping_hubby

Well, I had my pizza, and it was like a Pizza hut deep pan base but without the greasy bottom! It was better than the last one I made. I think it rose so much because it was rested all day.

I'll definitely try and get hold of some strong flour next. Thank you.

Fivenations

My "!!!!!!" pizza dough was also a success - all I need now to recreate the real Neapolitan is a woodfired oven.

wannasavemoney

With my pizza dough in bm i use:
8floz hand hot water add approx 1 tbsp sugar and approx 1oz fresh yeast and mix together until yeast/sugar dissolved. Pour into bottom of bm, put in 1LB flour on top 50% white 50% brown put pinch salt in one corner, 1tbsp olive oil in other corner and put on to dough mix in bm. once complete rub in a little olive oil on your hands and on the surface you use to knock back, I can usually makes two pizza bases out of this dough. At this stage, i turn on oven, put dough onto baking tray and put toppings on pizzas. Lightly cover in greased cling film and let rise again for approx 1hr on top of the hob which is warm from oven, then when risen again take off clingfilm, pop it all in the oven. My family love the hm pizzas that result. I now have to make them at least once a week and they both usually get eaten in the same day. Have recently found that lidl grated mozarrella is fab rather than tesco's own, lidl one actually tastes much better. and i use one 200g packet for the top of each pizza.

lambanana

I want home made pizza for tea.
I'm going out at about 3pm and wont be home until after 6pm but don't want to spend over an hour making dough, waiting for it to rise and then rolling out etc (don't have a BM) so I thought I'd make the dough before leaving...then I thought maybe not. If I make the dough in the next hour and roll it out I'm guessing it will rise a second time like bread and leave me with really thick pizza? I've not done it before so am a bit clueless!!!

Would it be ok to make it now for tea tonight?
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