sloppy pizza dough

Butterfly_Brain

I make my pizza dough in the BM too .
I find that if I roll it out and put it onto a swiss roll tin it works - who says that a pizza has to be round

jollymummy

I do mine in my BM too, it usually ends up in weird amoeba shapes, I tell everyone it's rustic and artisan. I used a fab recipe from a good Food mag the other day and the bases were very light and crisp. I'll PM it if you want?

Pretani

If you roll it out you will get it an even thickness throughout but you won't get the nice round crust.

If you're cooking your pizza on a tray, spread some oil on it and spread out the doe on the tray, from the centre outwards. It's much easier to spread out than on a floured surface.

Tabatha_Kitten

Pretani wrote: »

If you're cooking your pizza on a tray, spread some oil on it and spread out the doe on the tray, from the centre outwards. It's much easier to spread out than on a floured surface.

Agree !
I dont have a flat baking tray though, mine has sides so my rolling pin is too long for it .
I roll it out with a beer can (full, but washed of course) !!

stressedoutmumof1

jollymummy wrote: »

I used a fab recipe from a good Food mag the other day and the bases were very light and crisp. I'll PM it if you want?

Is it this one?

jollymummy

It's more or less that one yes, the one we did used 500g of flour, but the technique is the same, the bases were lovely. We agreed it would have been nice with just the garlic butter, cheese and hubby said perhaps some parma ham or pepperoni on top,v.nice.

Anne_Marie_2

I roll it out a into a rough round shape, then two hands underneath the dough, knuckles side up, twirl it about a bit until it gets to the right size for the tray. (Absolutely nothing like the experts do, but I do try. ).

Does anyone use a 1lb tin breadmaker at all and can give me a recipe? A friend has been asking me for the recipe I use, but mine is for a 2lb tin, and don't think I would be very popular giving her that. :eek:

Pretani

Anne-Marie, somehow I don't think Jackie is quit ready for the twirling part yet.:rotfl:

Swan_2

I found the useful tip below on the forums at pizzamaking.com ... warning, there are some serious pizza makers on those boards :eek:

if you roll pizza-sized portions into balls, cover & refrigerate them for at least 24 hours, the dough relaxes & you don't get any of that annoying 'spring-back' when you're trying to roll or shape it

you don't have to re-knead the dough, but it's best to let it come back to room temperature before shaping

I have to confess I'm not always organised enough to plan that far ahead & end up just putting it in the fridge for as long as I can beforehand, but even that seems to help a bit

tim_n

Thanks Swan, now I'm going to have to buy a pizza stone thanks to looking at loads of pics of home made pizzas...