Pizza Dough Recipes , Tips and Quick Questions

FemmeAuFoyer

I've finally founf the secret of making a very light, thin and crispy pizza dough, so thought I had better pass it on! I've tries this method twice now and I was amazed by the difference it makes.
Before making your ppizza dough, boil an old potato and mash it. The size of the potato depends on the quantity of pizza dough I guess. I'm not too sure about the quantities, but the last time when I was cooking for 4 adults and 3 children I used 600g of flour and I boiled 2 small potatoes. Add the mashed potato while adding your liquid. I can't give quantities for the liquid I'm afraid because I don't measure it, I just add what's needed until the texture is right - not too sticky but not too dry either. Knead the dough as usual and leave it rise as usual.
When rolling out the dough and it gets to the stage when it "bounces" back, use a little olive oil on your work top. Also use oil on your baking sheet and you can often strectch the dough a bit more when you've put it on your baking sheet. Don't leave the dough to rise again, put your toppings on and stick it in the oven at the hottest temperature (mine goes up to about 280C). They won't take very long to do.
Enjoy!

Gingernutmeg

If you don't want to go to the hassle of boiling potatoes etc, you can add a few spoonfuls of instant mash to the water for the pizza. Works just as well (I've been using up some not very nice instant mash this way )

chloebelle

So what is the recipe for perfect pizza base? Everytime I've made pizza base it is horrible, leaves me dashing for an Iceland ready made one!

purpleivy

Could you use potato flour?

Gingernutmeg

purpleivy wrote: »

Could you use potato flour?

I've never tried it, but I suppose you could add a couple of spoonfuls to the flour - if it doesn't do any good, it's unlikely to do much harm.

The nicest pizza dough for home baking that I've found is this one - it's a Jamie Oliver recipe and it works well. I do add a bit more olive oil though, and sort of 'cut' it into the flour at the start (the same way you'd rub some fat in). I find it makes a lot of dough, so I usually divide it into six and freeze it in balls. If you put them in the fridge in the morning they're normally thawed out by evening, although they will need half an hour or so in the kitchen to warm up. Dividing the dough into six gives me 'thin' pizza tray sized pizzas - if you divided the dough by four you'd get a thicker crust, if that's what you prefer

lil_me

http://www.bbc.co.uk/food/recipes/database/pizzabase_74776.shtml

That ones gluten free, does use potato flour and it is nice.

Mashed potato pizza dough for the bread maker http://www.bigoven.com/110166-Mashed-Potato-Pizza-Dough-(For-Bread-Machine)-recipe.html

r.mac_2

Right, I am making homemade pizza tonight for the first time :j

I have all the toppings in the fridge and want to make the base. Was going to use this recipe:

it is by softstuff (couldn't work out how to quote from a seperate thread!:o )

You take a sachet of easy dried yeast, a teaspoon of sugar and 250ml water, mix it up, cover it with a teatowel. This needs to sit for 15 minutes.

You put 500g plain flour and a hefty pinch of salt in a bowl, when the yeasty water's done throw it in and mix it up. You'll end up with it semi-dough like. Then you add about 1-2 tablespoons olive oil, and knead it until it's just doughy. Cover it with the same teatowel, but dampened and wait about an hour (should be in a warm place, maybe over the over when it heats up).

This much dough when rolled thinly enough makes 2 large rectangular baking tray pizzas. The trick is to top it and cook it in an oven heated to maximum temperature. Takes about 10 minutes.

I am not cooking the pizzas till about 8pmish. If I make the bases now - will they keep that long? any advice gratefully recieved.

Gingernutmeg

If you make the dough now, then let it rise and knock it back, you can then put it in the fridge and leave it till later. It'll rise a bit, but not much, as the cold will stop the yeast from working. Just remember to take it out of the fridge about 20 minutes before you need it, just so it can warm up again. It'll be easier to roll out if it's warmer

squeaky

Short answer, yes, in the fridge may be best.

jorichste

I've just about mastered the hand made bread, thanks all for helping!!
Now if i have my bread dough ready, how do i go about making it into pizza base, pitta or tortilla? I need simple instructions to be able to follow. Please don't just add me onto the handmade bread/artisan thread, I know it says on there that you can make these things, but doesn't tell me how to do it. I might be a bit thick, but really would like to learn how to do these.
many thanks