Pizza Dough Recipes , Tips and Quick Questions

gillian576

Hiya
I used the recipe from the Panasonic book. (Roughly) 1/2 tsp yeast, 300g flour, 1tsp salt, 15g butter, 1/2 tbsp sugar and 210ml water.

They were baked on ordinary non-stick metallic oven trays, the sort I'd do e.g. oven chips on. I doubled the quantities and rolled out to fit two rectangular trays. I felt the dough could have been thinner but struggled to get it thinner as it was quite sticky and so elastic.

Baking before adding toppings might work. Worth a try. Maybe I'm just being fussy - my 10 year old said it was better than Dominos!

zippychick

As long as it's better than Dominoes that's the main thing!

Wee trick for you - put cellophane on the dough when rolling it out - stops sticking and ripping etc and makes it much easier to manage. Well done for your first attempt too

Maybe try part baking one next time, or the cellophane might be enough to help you roll it thinner so you won't need to worry.

Pink.

Hi gillian,

I make sure my tomato sauce is as dry as possible and bake my pizza dough for about five minutes before adding the toppings and I find it helps. You aren't the only one to have had this problem and there are more tips on this thread:

'Soggy-bottom' pizza! Help required please

Pink

gillian576

So take the dough out, flour the surface and cover with cellophane before rolling out? Cellophane is between the dough and the rolling pin? Sorry to be thick!

gillian576

Thanks Pink. "Soggy bottom" thread is helpful!

zippychick

gillian576 wrote: »

So take the dough out, flour the surface and cover with cellophane before rolling out? Cellophane is between the dough and the rolling pin? Sorry to be thick!

not thick at all - my lack of explanation. Exactly correct yes. Everything else is the same, only you have a layer of cellophane in between the dough and the rolling pin.

I'm off to read that thread myself! (learn something new every day)

princess_skint_a_lot_2

Hi there

Does anyone have a recipe for pizza dough, thought it might be fun to make pizzas with the kids this weekend, and they can put exactly what they want on it then there isnt any arguing hahah. Also can i freeze it?

Kind Regards

Debxxx:beer:

Greatgimp

Just here!
http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

jexygirl

Hi ya,
Im sure there is a thread somewhere that someone clever will link shortly about pizza dough, but i use http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough. I find this one really tasty and use normal bread flour and normal caster sugar.
And yes it freezes, as a whole pizza or as dough, but take the cling film off before it defrosts (learn from my stupidity!)
Jex

ETA : LOL great minds greatgimp

rachbc

My hubby like deep pan pizza so we use this different JO one, though otnight I'm going to try it with a bit of semolina in

http://www.dailymail.co.uk/femail/food/article-1214168/Jamie-Oliver-recipe-Deep-pan-pizza.html