Pizza Dough Recipes , Tips and Quick Questions

kabie

I've done a quick search and now know that I can freeze it but what about short term storage? I've got the BM on now but due to a slight timing error: thought it took only 1 hour and it takes 2, I'm going to need to store it for about 2 - 3 hours once it's made. (that doesn't really make sense; it's all to do with who gets home when and then who's going out and will have to eat later; feel like I'm running a cafe!)
Anyway, do I try to keep it warm, leave it at room temp or put it in the fridge, and if I can put it in the fridge can I add the toppings first or will it go all gloopy?
Sorry, I keep posting all these questions but I'm trying to illiminate additives so more and more I'm cooking from scratch and you lot are the only people I've got to answer my irritating questions!
Thanks everyone.

Caterina

Cover in oiled clingfilm and put in fridge, it should keep without growing too much, but allow some growth. Leave it as a mass, then roll out and put toppings at the last moment.

I found that when you freeze pizza it is better to make the bases and cook them before freezing, the raw dough does not seem to work as well,

Good luck

Caterina

kabie

Thankyou
Almost instant reply; this place is great.

Gingham_Ribbon

I have a few pizza dough questions if you don't mind.

I make it in my breadmaker and have found that I need less water than it says in the booklet which is fine. But then what?

Do I let it rise in the ball or do I roll it out and let it rise rolled out? How do I stop it getting a skin if I let it rise rolled out?

Does anyone freeze it successfully still in the ball?

HOW the heck do you roll it out without being a weight lifter? It just springs back and I'm right back where I started.

We had such a laugh at a kid's party today. I took butties made with home made bread. I also took pizza dough and toppings to cook when we got there. Because I usually just roll it out and give it 20 mins or so to rise I've not had a problem, but this monster just kept springing back. It took (and I'm not kidding) 4 of us to get it stretched out enough to put the toppings on! :rotfl:

squeaky

Gingham_Ribbon wrote:

I have a few pizza dough questions if you don't mind.

I make it in my breadmaker and have found that I need less water than it says in the booklet which is fine. But then what?

Do I let it rise in the ball or do I roll it out and let it rise rolled out? How do I stop it getting a skin if I let it rise rolled out?

I normally roll it out, spread the sauce on it and then let it rise for about an hour.

Does anyone freeze it successfully still in the ball?

HOW the heck do you roll it out without being a weight lifter? It just springs back and I'm right back where I started.

Press and roll from the centre outwards and then turn the dough a little and repeat. It takes a while


We had such a laugh at a kid's party today. I took butties made with home made bread. I also took pizza dough and toppings to cook when we got there. Because I usually just roll it out and give it 20 mins or so to rise I've not had a problem, but this monster just kept springing back. It took (and I'm not kidding) 4 of us to get it stretched out enough to put the toppings on! :rotfl:

If you're hard enough you can pick it up and twirl it in the air to stretch it.



IF.

Gingham_Ribbon

squeaky wrote:

If you're hard enough you can pick it up and twirl it in the air to stretch it.



IF.

Oh Squeaky! If only you'd seen us. We TRIED that! What a laugh that was. And even less successful than the rolling. :rotfl:

Thanks for your help. Again.

squeaky

'ard as nails me. Honest

Gingham_Ribbon

I bet you can flip pancakes too!

bootman

I make a batch of dough up, divide it into 5 or six balls,wrap each one in cling film then put all the balls into a freezer bag and freeze. :T

I sometimes make up a pizza for my sons lunchbox. It takes about an hour to defrost. Just roll it out and put on the topping and bake for around 10mins. :A

Sweet_Pea_2

Can I ask what you all use for tomato sauce toppings on your hm pizzas?

I made some bases in the bm and they were lovely, I'll never buy ready made bases again, but Im having trouble with the tomato sauce. I tried tomato puree but none of us really liked it. In order not to put them all off the home made pizzas I bought some Heinz tomato frito which was lovely, but defeats the object somehow, also not really very moneysaving.
So what do you recommend?