Pizza Dough Recipes , Tips and Quick Questions

zippychick

I've merged this with the pizza dough thread

funkymonkey849

Just to update I defrosted the dough in the microwave using the defrost setting for about 5 mins and then rolled it out and let it rise as normal, it worked fine and OH even declared it the best pizza ever!

martafdz

Does it really make a difference whether you use strong flour or plain flour? I attempted to do pizza tonight, I used the scone Lazy pizza recipe with self rising flour but after 25 minutes it was still undercooked! I am wondering whether my problem could be: a) used plain SRF, b) oven might not be hot enough, c) it's a fan assisted combi oven or d) I need to knead more.

The outside was hard, I had brushed it with oil but it stayed white, it did not brown or glazed *puzzled*. The inside was thick, dense, not fluffy, just a block of uncooked greyish dough. The edges were only slightly cooked, but still not great. We could not eat any of it, not even the edges, It just tasted as undercooked dough, had no colour, centre was a block of grey dough. What could have gone wrong?

Burridge60

I am sure there is a web search you can do.

Good old Jamie Oliver has a great pizza dough recipe which I have amended.

But never used real yeast just the dried fast acting. Tipo Flour and semolina with olive oil as the fat. Straight in the very old bread maker and hey presto!

Is amazing.

Burridge60

Sorry due to the merge my post looks very lame and out of sync

sb44

I have just found this recipe for Pizza Crust which has great reviews so I am going to give it a go at the weekend.

I normally make a deep pizza dough in the breadmaker and have never made a thin crust one, or any pizza dough by hand.

This recipe has no raising time at all so will be great if you are short of time.

Anyone else fancy giving it a go?

I'll post the results once I have made it, good or bad.

http://www.food.com/recipe/beths-pizza-crust-13546

kittypimms

Good evening, OS'ers!

A bit of advice please - I've made pizza dough (from the recipe index :j ) and after making a pizza base and some garlic doughballs, I've got about half leftover. Can I freeze it/ make it into something else/ fridge it?

Suggestions/ advice welcome!

Many Thanks,

CommitedToChange

it freezes very well - roll into balls and wrap in cling film then defrost when needed - that's what I do

Penelope_Penguin

kittypimms wrote: »

Good evening, OS'ers!

A bit of advice please - I've made pizza dough (from the recipe index :j ) and after making a pizza base and some garlic doughballs, I've got about half leftover. Can I freeze it/ make it into something else/ fridge it?

Suggestions/ advice welcome!

Many Thanks,

You can freeze it, but I'd be tempted to make more doughballs (my teens can eat them until they run out ) or bread rolls, and freeze them.

Sambucus_Nigra

Pop it in a tupperware container and fridge it, it will last about a week in there.

I do this and make another pizza the next week. Or flatbreads.