Pizza dough in a breadmaker

MrsCook_2

make_life_easier wrote: »

What toppings do you put on pizza, I was just going to do a cheese and onion topping and use tomatoe puree on base.

Also if I do a batch of pizza bases are they ok for freezing so to save time when I come home from work?

some freeze the dough, some freeze a flat base, some freeze the whole thing! personal choice really.

anything you see at the pizza shop is what you can put on the pizzas.

zippychick

I would probably freeze the dough in a ball for future use

heres a link to the complete pizza collection - millions of threads there with ideas in!

here's a thread about pizza topppings


if you have a takeaway menu, browse through that, or get reading the menus online for certain major pizza providers!

MrsCook_2

thriftlady wrote: »

Oh no, nothing so complicated You can use the same easy-blend yeast as you do in your bm.

Flour, salt and yeast in a bowl, mix, splash of olive oil if you like, add warm water gradually until the dough is workable.

Knead for a few mins until smooth and elastic.

Leave to rise for a minimum of one and a half hours.

Punch the air out of it and roll out, spread with tomato sauce etc and bake;)

I use 500g flour (half plain and half strong)
1 tsp yeast
1 tsp salt
splash of olive oil
about 325ml of water

is it ok to double it or 1 and 1/2?

make_life_easier

I forgot to put the salt in my dough mixture - will it turn out horrid now?

thriftlady_2

MrsCook wrote: »

is it ok to double it or 1 and 1/2?

Absolutely;) That amount makes 5 small dinner plate sized pizzas- thin and crispy style. I often make one big rectangular one too.

make_life_easier

Well not adding the salt didn't make any difference what so ever (not to me anyway)

I made myself a mini cheese and onion pizza with tomatoe puree, crushed garlic and bazil on the the base. I was lovely, I was quite amazed that it turned out, and the pizza base turned out just perfect, I added just a little less than a cup full.

I will be making lots of H/M pizza's now and experiment with different toppings now

With the extra dough I have left I am putting in the fridge - how long will it keep for or should I freeze it

Thanks to everyone especially Mrs Cook ( I'll try it with a bit of salt next time )

MrsCook_2

thriftlady...thankyou! thats a good amount for the hungry mob lol

make life easier (hope i have your correct name lol) glad you enjoyed the pizza, not a huge fan of them but the family certainly enjoy them and its fab making individual ones so that they can choose their own fillings.

MrsCook_2

thriftlady, hi! i have your pizza dough currently resting and also the covered roll dough but wondered if hte pizza dough is meant to be covered as well?

thriftlady_2

MrsCook wrote: »

thriftlady, hi! i have your pizza dough currently resting and also the covered roll dough but wondered if hte pizza dough is meant to be covered as well?

Yes, I always cover rising/proving dough with a damp cloth to stop the surface drying out, and to protect it from insects. With pizza dough I sometimes dribble a bit of oil in the bowl and turn the dough in that to keep it from drying -I still cover it though. Pizza dough doesn't need proving after the initial rising, just roll out and assemble your toppings.

viv0147

Making my first attempt using my bread-maker to make a pizza its in now making the dough. My first ? is do I need to let it prove once ready, if so for how long ? After I have rolled it and put in the tray or before . Second ? whats the best way to prepare it before it goes into the oven I have cherrie tomatoes, cheddar cheese, mozzarella cheese, tomato paste,tomato sauce, chopped tinned tomatoes, salami, could someone give me some suggestions please. Thanks