Pizza Dough Recipes , Tips and Quick Questions

SIRENS

Thanks so much will make some when dd gets home from school, already for when i get home from work tomorrow!
Thanks for all your replies, nice to know i can freeze as well as should save me some time in the future.
XxX

PolkaDotsAndLace

I had to ask this not too long ago! I've been making it normally, letting it prove etc, then I split it, clingfilm the remaining dough and just pop in the freezer. I just take it out in the morning and let it defrost during the day and it warms up a bit during that time as well, and just roll it out after that.

song_of_calliope

I'd like to make my own pizza bases and also rolls for sandwiches, but I'm far too lazy to make them separately. I'd like to make up a big batch of dough, then freeze it in separate portions. Defrost and either shape into rolls and bake or roll out thin for pizza. What do you think - possible?

rowsew

I can recommend the 'Artisan Bread in 5 mins a day' method (see MSE thread here: https://forums.moneysavingexpert.com/discussion/1001965)
I've been making my bread this way for years now, and it's easy to get fantastic bread, rolls, pizza bases etc. on the table fast. You can also freeze the dough, portioned out if required, ready for baking. Good luck!

kezlou

Basic dough recipe for buns and pizzas / focaccia

300g Strong White Bread Flour
300g Plain Flour
300ml of cold water
1 tsp salt
2 tsp sugar
7g dried fast action yeast ( or if using bread machine about 1 1/2 tsp of fast action yeast)


mix flours , salt, sugar together then add yeast. Stir then gradually add the water till dough is fully mixed and pliable. I then split the dough into two half's. One half pizza, the other for buns.

For pizza the place the dough on a tray and leave. for buns shape the dough onto roll shapes and leave to rise.
When the buns have risen place in a preheated oven on gas mark 6, take them out when golden brown.

For pizza just roll it out on a tray, place toppings on and cook.


you can also use 600g of plain flour instead bread flour and works just the same. Oh and you can freeze it as well

hth

PipneyJane

My basic pizza dough recipe is 2.5 cups of strong/bread flour, 1 cup of water, a pinch of salt and a sachet of instant yeast. Combine all the dried ingredients in a food processor or mixer, give them a quick whiz to blend and lighten then pour in the water, whizzing as you go.

When the mixture forms a dough ball, turn it into a lightly greased bowl. Roll the dough in the bowl to cover with oil (this stops it forming a crust while rising, if you have to leave it for a while). Cover with a tea towel and then put the bowl somewhere warm to rise.

Once the dough has doubled in size, knock it back by giving it a good punch (very satisfying) and then kneeding it for a minute or two. Allow it to rise again as above and knock it back again. Split the dough into two balls* and use a rolling pin to roll each ball into a 12 inch pizza base. Allow the pizza base to rise for 15 minutes before covering with sauce and your favourite toppings. Bake in a preheated oven at 250C for 10-15 minutes.

Hope this helps. I usually use chappatti flour / atta flour. I have used regular plain flour but the pizza bases aren't as light.



* I usually pop one dough ball into a bag and shove it in the freezer at this point. Defrost slowly, when you're ready to make another pizza.


ETA: to get a crisp base: try to get your hands on a pizza stone or a large, thick, glazed tile. Put it in the oven when you turn it on to preheat, then slide the pizza on to that to cook. It mimics the bottom of a pizza oven. Only ever wash a pizza stone in clean, fresh water and DO NOT add soap to the water or it'll taint the stone and make everything taste disgusting.

s0237276

kezlou wrote: »

Basic dough recipe for buns and pizzas / focaccia

300g Strong White Bread Flour
300g Plain Flour
300ml of cold water
1 tsp salt
2 tsp sugar
7g dried fast action yeast ( or if using bread machine about 1 1/2 tsp of fast action yeast)


mix flours , salt, sugar together then add yeast. Stir then gradually add the water till dough is fully mixed and pliable. I then split the dough into two half's. One half pizza, the other for buns.

For pizza the place the dough on a tray and leave. for buns shape the dough onto roll shapes and leave to rise.
When the buns have risen place in a preheated oven on gas mark 6, take them out when golden brown.

For pizza just roll it out on a tray, place toppings on and cook.


you can also use 600g of plain flour instead bread flour and works just the same. Oh and you can freeze it as well

hth

Tried this yesterday and it was the best pizza dough I've ever made - tasted as good as restaurant pizza.
thanks so much for the recipe.

applepad

Hi

I have a bread maker but tend to only use it for making pizza dough, so do I really need it?

Having a new kitchen fitted at mo, and don't want to clutter it up.

Plan to only bring stuff back into it as it need it

Make my own dough as its cheap, but what about shop bought bases, or using something other than bread dough?

Is there anything I could do in slow cooker?

Thanks

meg72

I use muffins, pitta bread and bagegets.

anniemf2508

Nan breads make good pizza bases