sloppy pizza dough

Swan_2

tim_n wrote: »

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

sorry about that

I find that site totally addictive, I had no idea there were so many different kinds of pizza crust, & the lengths some of the posters go to! but they do get great results

I eventually bought a little pizza maker after reading good reviews on Amazon (can usually be found cheaper though) & although I'm not usually a gadget lover, the pizzas I've made in it are amazing as it gets to a higher temperature than a normal domestic oven & has heat top & bottom

I think I feel a dough-making session coming on

Pretani

Tabatha_Kitten wrote: »

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) !!

My tray is like yours. I roll it out with rolling pin enough to get the basic shape, then lift it into the tray and use my hands to push it to the edges;)

When the pizza is made and in the tray, I have to heat the centre of the tray over the hob for 5 mins in order to get the centre cooked through. I haven't got a stone or a paddle.

Have you the same problem?

Tabatha_Kitten

Pretani wrote: »

My tray is like yours. I roll it out with rolling pin enough to get the basic shape, then lift it into the tray and use my hands to push it to the edges;)

When the pizza is made and in the tray, I have to heat the centre of the tray over the hob for 5 mins in order to get the centre cooked through. I haven't got a stone or a paddle.

Have you the same problem?

I did have when I tried to do a deep base.
I now do them quite thin (about 5mm), one batch of dough from the BM makes 2 pizza's.
I cook and serve one but only part bake the second (about 10 mins )then wrap it in cling film and freeze.

zippychick

I have tried HM pizza twice. The MR recipe was quite doughy and yeuck i thought so I do need a reliable tried and tested one!

Do people part cook the base then add toppings?

I have this thing I got in a second hand shop and im not sure if it is a pizza stone or what they look like. It is ceramic and says pizza and hasnt broken when ive put it in the oven (lol), but i dunno. I have never actually seen one and google is bringing up weird things in image search - no one answer.

I also got a round baking tray which seems to do the job. i thought I had researched pretty well on here before doing it, but maybe I didn't!

blueberrypie

zippychick wrote: »

I have tried HM pizza twice. The MR recipe was quite doughy and yeuck i thought so I do need a reliable tried and tested one!

Do people part cook the base then add toppings?

No, the base and toppings are cooked together. It doesn't take very long for a pizza to cook - the hotter the oven the better.

I have this thing I got in a second hand shop and im not sure if it is a pizza stone or what they look like. It is ceramic and says pizza and hasnt broken when ive put it in the oven (lol), but i dunno. I have never actually seen one and google is bringing up weird things in image search - no one answer.

The google image search for pizza stones is bringing up pics of pizza stones - I just checked. I wonder if what you have is actually a plate for serving pizza? Is it coloured? Glazed?

sunflower76

I put miy dough onto an oiled and floured tray then punch it (literally) into shape.

My tray is rectangular although my dough doesn't always fill the tray. I never put it in the fridge (I might now though).

I bake it on its own for 5 mins then squish it down, add my topping and bake for 20 mins or so.

Pretani

Pretani wrote: »

My tray is like yours. I roll it out with rolling pin enough to get the basic shape, then lift it into the tray and use my hands to push it to the edges;)

When the pizza is made and in the tray, I have to heat the centre of the tray over the hob for 5 mins in order to get the centre cooked through. I haven't got a stone or a paddle.

Have you the same problem?

Tabatha_Kitten wrote: »

I did have when I tried to do a deep base.
I now do them quite thin (about 5mm), one batch of dough from the BM makes 2 pizza's.
I cook and serve one but only part bake the second (about 10 mins )then wrap it in cling film and freeze.

Rolled out a thin based pizza (3mm or around) and transfered to the tray. Didn't need to heat it over the hob before putting in the oven. Added a little melted butter onto the trays (instead of oil) before transferring the doagh and a little around the crust to help it brown.

Oven at full whack for 10 mins and everything was done perfectly. The melted butter helped the taste too. Thanks Tabatha

SUESMITH_2

make sure you're adding a good slug of olive oil to the dough mix - makes a good silky stretchy dough if you know what i mean

nikiyoung

I use a Jamie Oliver recipe from his Italian book but I use 500g of flour and not the semolina that he suggests (found its too dry) it does 4 pizza bases and some left over for some small Garlic Bread. see recipe

Based on Jamie Oliver’s Recipe which I find makes too much for my family of 4.


Makes 2 large and 2 smallish pizzas

500g strong white bread flour (or I do 250g white and 250g brown)
½ tablespoon salt (optional)
1 sachet dried yeast
325ml warm water
½ tablespoon golden caster sugar


1. Make up the yeast with the warm water and sugar and let it stand for a few min – or until frothy.
2. Put the flour into the food processor (with the salt if using). Start the food processor and add the yeast mix and combine for a few minutes until it makes a smooth springy dough. If you don’t have a food processor pile the flour into a mound and put a well into the middle of it and pour in the yeast and using a fork and a circular movement, slowly bring in the flour form the inner edge of the well and continue to mix until your dough comes together, then use your hands to kneed the dough to a ball and continue to kneed the dough until it goes smooth and springy (about 10 min).
3. Flour the top of the dough and cover it in Clingfilm and rest the dough

4. The dough is ready when it has doubled in size and is springy to touch. (about 30min in a warm kitchen) Cut the dough into 3 and then one of the balls into 2 (or into the size pizzas you want).

5. Roll out the dough and put onto a piece of oil and floured foil. Top with tomato paste and sprinkle with Italian Mixed herbs (add chilli flakes if you like a hot pizza!). Then put a sprinkling of grated mozzarella and top with your favourite toppings (I use red pepper, red /white onion, mushrooms, tuna, pepperoni, ham, chorisso and sweetcorn) or what ever you fancy! Top with more mozzarella and put in the oven on its hottest setting for 5 to 10 min or until the cheese melts, and the pizza looks cooked.
Enjoy


please delete if this brakes any rules :-)
Niki

ljonski

videojug do a great pizza base recipe- i use a panasonic too !
HTH

http://www.videojug.com/film/how-to-make-pizza-dough-2