Pizza Dough Recipes , Tips and Quick Questions

fluffalump

squeaky wrote: »

The yeast frothing is very much a how long is a piece of string question because it depends on how much yeast, how much sugar you put with it, how warm or cool the water, and how warm the kitchen. For average values of these mine seems to take about an hour ish to look quite good. I'm sure other people will have different timings.

The rule of thumb is dividing or multiplying by 3:
from fresh yeast to dry – divide amount by 3, eg. instead of 30 grams of fresh yeast use 10 grams of dry
from dry yeast to fresh – multiply by 3, meaning 7 grams or dry yeast becomes 21 grams of fresh.
Another easy way to remember yeast conversion is:
10g of fresh yeast = 1 teaspoon of dry yeast
10 : 3 = 3.33 g

Hope this helps for people still reading this thread.
I make tear 'n' share bread. Basic white bread mix split into 6 equal sized balls. Placed in a deep cake tin with one in the middle. Brush with egg or milk, can sprinkle with poppy seeds. Bake. Delicious when warm with homemade spag bol, or on the patio with a bbq or salad.
Good luck with the breadmaking :T

chrisfreelander54

I'm just about to make pizza bases using the recipe in Paul Hollywoods bread book, and would like to know if I'm to double the recipe, flour, salt, water and olive oil, do I need to double the amount of yeast used.

The recipe called for 5g of yeast but I only have 7g packets so will be using the full 7g instead, should I still double it, or not.

Thanks in advance
Chris

Anne_Marie_2

You could get away with just using the one sachet, might take a little bit longer to rise, that's all.

googler

Why wouldn't you double all the ingredients ... I.e 10g of yeast?

no.1swimmum

I don't know his recipe but i regularlly make pizza dough and use 500g bread flour, 2 sachets of yeast, warm water and a good glug of olive oil, 2 teaspoons sugar - I don't add salt as we are cutting down, if you are adding it keep the salt away from the yeast as it can retard it (stop it from working) this makes 2 medium or 1 large pizza. Hope this helps, and enjoy the pizza.

chrisfreelander54

Anne_Marie wrote: »

You could get away with just using the one sachet, might take a little bit longer to rise, that's all.

I thought as much, as his bloomer recipe on calls for one sachet and used the same amount of flour as I'm using for the pizza.

Best to be on the safe side though, thankyou.

chrisfreelander54

googler wrote: »

Why wouldn't you double all the ingredients ... I.e 10g of yeast?

Tbh I'm not sure, thought maybe as pizza dough doesn't need to rise as much as when making a loaf, that I may have been wasting a sachet :rotfl:

Anne_Marie_2

googler wrote: »

Why wouldn't you double all the ingredients ... I.e 10g of yeast?

Have a look at info on this link.

http://www.kingarthurflour.com/recipe/yeast.html


Particularly...

I've heard that when you're doubling a recipe, you shouldn't double the yeast, too. Is that true?
You can increase the size of most bread recipes simply by doubling, tripling, etc. all of the ingredients—except yeast.

If you increase the amount of yeast at the same rate you increase everything else, you may find yourself with a lot of dough on your hands and not enough time to deal with it. For example, by the time you've shaped the eighth loaf, the first may be well on its way to doubled in size, which makes the whole process harder to time and handle.

Most home bread bakers prefer to stick with 2 to 3 teaspoons yeast for up to 8 loaves (24 cups of flour—about 6 pounds), simply giving the bread a longer, slower rise. Not only does this improve the flavor, it slows down the rising dough so that you can work with it more easily.

Ossy

I have used this recipe for many years

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Make a bread dough by mixing !lb 8 ozs strong bread flour,
2 tsp salt, 1tsp sugar, 1 and1/2 tsp dried yeast, 1 tsp mixed herbs,
1Tbs oil and 3/4 pint of tepid water.
Stir the dry ingredients together and add the oil and water and knead well
There are only 2 of us most of the time. I divide the dough into 4, freeze 3 balls of dough and roll the other one for use.
Hope this may be of help

kerri_gt

I make it with Jamie Os recipe and it gets better every time

http://www.jamieoliver.com/recipes/recipe/pizza-dough

Was a bit short of flour last time, about 50g so made it up with polenta (found I had to add a little more than 50g as the dough was overly wet) but really really good.

I make this recipe in half the qty (as I hadn't done it before initially) so used one 7g sachet.