Pizza Dough Recipes , Tips and Quick Questions

squeaky

A dollop of tomato puree, same amount of tomato ketchup, some mixed herbs and an extra pinch of orgeano and a good pinch of paprika. Other herbs, garlic and chilli are optional depending on what toppings and style you want. I usually make the sauce up in a dish and leave it in the fridge for an hour.

An alternative is to add some extra herbs to a well whizzed tin of toms and then reduce it in a pan until it's a nice paste consistency.

Gingham_Ribbon

I've started just sticking a tin of tomatoes in a pan and whizzing them with the stick blender and reducing them down with some tomato puree to thicken. I used to mess about frying onions and garlic before adding the tomatoes but I don't think it needs it. The thickened mixture keeps in the fridge and is good for adding to pasta or chillis too.

My friend uses some 'pizza topping' herb mix she got in her local 'pound shop'. She said it was 3 bags of spices or herbs for a pound and I think it's the best herb mix I've ever had on a pizza. It tasted better than the ones from Pizza Express when we'd finished trying to roll the dough out. :rolleyes:

kabie

I use tom ketchup with puree too. My kids aren't that keen on tomato (apart from ketchup) so it's something I've never tried doing from fresh. I thought the dough couldn't be frozen: that's excellent as it takes a while to make; 10 mins defrosting plus the cooking time would be perfect!

chrislee765

Ive looked through the indexed collections with no luck


Does anyone have a pizza base dough recipe for my breadmaker please?

[Deleted User]

Should have looked first!

Found what I needed in the pizza thread.

Mr_Proctalgia

I'm late to this thread but here are a few things I picked up when I used to bake professionally.

Yeast - Fresh v Dried. Fresh yest is totally different animal to dried, it was developed to work with slightly lower gluten flours than we get nowadays, it is also necessary to give the dough TWO proper rises, i.e. make dough, leave it to double, knock it flat, rest it a little, divide and mold to desired shape, let rise and bake off. Modern fast action and rapid yeasts do not require the second rise, so you can mix the dough, rest it a little, mold, tin it up, let it rise and them bake off. It is done differently on a commercial scale but if you want to learn more then google for the "Chorleywood Process" it is interesting reading.

Basic Pizza Dough (From the BM Bible)
10fl or 1 1/4 cups water
2 tbsp Olive Oil
2 tsp Salt
16 oz 3 cups strong white bread flour
2 1/2 tsp instant or fast action yeast (I use one sachet)
N.B. I find that this can get a bit sloppy so I hold back on the 1/4 cup water it depends on your flour - use if necessary

Use dough setting - After mixing, turn out onto floured surface, divide in 2 roughly mold to rounds, give it a rest and roll out, makes 2 12" ish bases.

For a thin crust refrigerate covered prepared bases for about 30 minutes, for a puffy edge leave covered in a warm kitchen for 30 mins

For the topping I use Aldi passata, about 1/2 cup will do a 12" pizza, pour on, spread with back of a spoon, do not go right to the edge, add oregano etc, add toppings add cheese and bake gas 7 for about 20 mins
If you don't have a ventilated pizza dish do as I do and after about 10 minutes I shift the pizza onto the bare shelf.

MimiJane

I'd like to start making pizzas, but with a base using wholewheat/wholemeal flour rather than white (can't find any in the recipe thread).

Has anyone got any tried and tested recipes they use? I intend making it by hand, not using a breadmaker.

Thanks.

blue-kat

ages since I made it as am now on wheat free diet due to allergy, but I just used the standard recipe but used wholemeal flour.
-
Katya

comping_cat

I use my bread machine to make our pizza bases, with this recipe,
1 cup water,
1 tbsp melted butter,
2 tbsp sugar,
1 tsp salt,
2 3/4 strong bread flour (white or wholemeal)
1 tsp yeast,
HTH
Catherine x

narabanekeater

Im making ofr tea tonight a HM pizza having got the base recipe from one of the mega threads. Problem is it has the weights in cups i.e 1.5 cups of plain flour. How do I measure cups or weight them.
If anyone has a metric recipe for a pizza base it would be very helpful.
Thanks in advance
Allie