sloppy pizza dough

champys

lizzyb1812 wrote: »

Probably a bit late now, but you don't mention salt or sugar?

The basic Panasonic pizza dough, done on the dough programme which takes 45 minutes is: in the following order -

Half tspn yeast
300g flour
Half tablespoon sugar
Tablespoon oil
Tablespoon milk powder
Teaspoon salt
200ml water

Always works although it is a bit soft and sticky to handle, but that is typical of most breadmaker doughs

I use this one too - pretty much every week! Since moving to France I use a little less water, as I found the flour to be a little different. I have never bothered with milk powder.

In any case, I have found it always helpful to leave the dough in the Panasonic for 45 mins to 1 hour after the programme finishes; it rises again during that time and that seems to improve the texture. Then I turn it out on a floured board and divide it into 2 (freeze one batch for the week ahead).

Getting your pizza dough right takes some trial and error, but stick with it, you'll find what works for you eventually!

shopndrop

Pitlanepiglet wrote: »

I don't think salt and sugar are a problem, it's not rising like bread so it should be OK. As said above sounds like not enough flour to water, did you try adding more flour to the sticky mess?

I didn't add anything else to it. I left it for a while to see if the consistency changed, then I am afraid to say, not very moneysaving I threw it away when I finally managed to get it out of the pan.

shopndrop

lizzyb1812 wrote: »

Half tspn yeast
300g flour
Half tablespoon sugar
Tablespoon oil
Tablespoon milk powder
Teaspoon salt
200ml water

I have never used milk powder so don't have any in the cupboard. Can I substitute anything else instead?

organic_wanabe

I used to find that the recipe in the Panasonic booklet was too bready for me and my family. Hence why I use the one I posted above which produces a really authentic base - it was originally posted on here by Toxic Lemon and it revolutionised my pizza making. I should have said that it uses very fine '00' grade flour (no need to sift).

champys

shopndrop wrote: »

I have never used milk powder so don't have any in the cupboard. Can I substitute anything else instead?

Just leave it out! (that is what I do) It has no real effect on the final product, I don't know why the Panasonic book always insists on milk powder.

BigBouncyBall

Hi

I like making my own pizzas and i've followed a few recipies for the pizza dough but no matter what i try it always comes out as a stiff dough that is almost impossible to roll out. It also tastes a bit "flour'ey" iyswim.

I have been using normal plain flour, would going to a strong bread flour help? I make the dough with hot tap water which keeps it supple but once it cools down it goes stiff.

Zazen999

I always use strong bread flour - cool water - dried yeast - a spoonful of sugar and salt - and a tbsp of oil. It's just my usual bread recipe so we get pizzas and a smaller loaf.

Do you leave it to prove/rise before pounding it down and then rolling and preparing and cooking?

The best stand alone recipe for pizza bases I found is the Jamie Oliver one...try googling it. I used to use it before just using the bread one.

BigBouncyBall

i leave it for a while but the dough never rises even with the warm water and salt.

I have the Jamie Oliver book with the pizza dough recipie i'll try that one.

thriftlady_2

I've just made pizza for the 5 of us plus leftovers. This is my recipe, it is always easy to roll.

1½ lbs strong white bread flour
1 tsp easy-blend yeast
1 tsp salt
a glug of olive oil (optional)
15 floz warm water

Knead for about 4 mins. Cover with a damp cloth and leave to rise for 90 mins. Knock down and roll out. I usually divide the dough into 2 and roll out into 2 large rectangular(ish) shapes to fit my big baking trays. I then top one with stuff me and OH like and the other with stuff the kids like;)

chickaroonee

We use strong bread flour and yeast, and it works beautifully