sloppy pizza dough

Melonade

Zazen999 wrote: »

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.

I agree, it's a really good recipe and easy too I've never been able to make pizza dough and gave up eventually but had 1 last try after I found the Jamie Oliver recipe. We have pizza once a week now. I cut the recipe in half and it makes 3 pizza bases... I use 1 and freeze 2

Edit to add that I think it's best to use strong flour.

BigBouncyBall

ah great! Does freezing it work well?

I was looking at the recipe thinking i'm never going to need that amount of dough but if i can freeze it that would be great. My housemates are starting to think i'm a bit mad cooking from scratch all the time the most they manage is scrambled egg in a frying pan!

MrsAnnie

BigBouncyBall wrote: »

ah great! Does freezing it work well?

I was looking at the recipe thinking i'm never going to need that amount of dough but if i can freeze it that would be great. My housemates are starting to think i'm a bit mad cooking from scratch all the time the most they manage is scrambled egg in a frying pan!

Yes. I freeze mine when I have divided the dough into individual balls (1 ball = 1 pizza base. Put it in individual freezer bags or cling film, then foil. It has usually expands a liilte more in the freezer (presumable before it is freezes!).

Melonade

Yes it freezes fine But freeze it as soon as it's been divided. The first time I divided mine up then wrapped it in cling film ready for the freezer and put it to one side while I made the other pizza for tea. It was only there for 5 minutes but it expanded in the cling film and burst out of the sides and when I tried to re-wrap it it stuck to the film and I wasted loads... oooops!!!

paulies_nixie

Ohhh I tried to freeze a rolled out one and failed miserably.
If you freeze it after you've divided it, how long do you leave it to defrost? I mean could I take it out in the morning before work?? Would it expand into "The Blob"

I just have visions of me with a taste for pizza and trying to defrost an exer expanding dough ball in the microwave :rotfl:

Cheers

Nixie

fernliebee

I use this recipe-

http://www.bbc.co.uk/food/recipes/database/perfectpizzadough_72456.shtml

It comes out great every time- foolproof (must be cos I managed it! ) I have also frozen it and it worked well. I might make some later actually- yum!

HTH.

laineyc_2

I use bread flour. Jamie's recipe is the one I use.

motherkitty

Although I have not always had a lot of success with bread in the past, I seem to have really mastered the art of making pizza and my family enjoy it much better than shop bought ones these days.
I use value plain flour, about one and a quarter pounds-ish, add a packet of easy blend yeast, a tsp sugar and half tsp salt. Then I boil the kettle and just make up a big jug of quite warm water, half from the kettle and half from the cold tap, and if it feels too hot just tip some water out and add cold until it feels right. I'm afraid I don't know how much water I use. I stopped measuring as most recipes say all flour is different so you may need more or less of what it says in the recipe. I start of stirring the water in and then use my hands until the mixture is very soft but not sticky and gloopy. Best to have it too wet rather than too dry as you can alway chuck another handful of flour onto it to make it better! Then just knead it out on the worktop for a few minutes and put it back in the bowl you mixed it in, sprinkle a little flour on the top and cover with either a tea towel or some cling film. You can leave it to stand all day in the kitchen or stand it on the radiator or similar warm place for about and hour and a half. Then knock it back and roll out and put on trays oiled with a little olive oil and leave to stand while you make the sauce. Open a tin of tomatoes, whizz up with a hand blender, add a little garlic, salt, pepper, some mixed herbs and 2 tsp sugar and maybe even a splodge of ketchup and simmer for 10 mins or so. When it's cooled a little, spread over the bases and add your toppings and bake for about 10 to 15 mins, about gas mark 6 or 7.
Hope this helps.

BigBouncyBall

going to try this again.

Do i freeze after it has been kneaded and left to rise or before it has risen? and then presumably let it rise when you defrost it?

jackie_w

Hello,

Can anyone give me tips for my pizza dough please?

I make my pizza dough in my panasonic bread maker, but when I take it out, and TRY to make is into a pizza base shape, it just goes all wrong.
It ends up splitting and cracking because ipulling it/shaping too tight, and some bits end up too thick, and then it tastes doughy.

Can anyone give me any advice please

Jackie