Homemade pizza , does not cook probably - all doughy ? can you help

Pipkin

I've just made pizza dough for the first time in my breadmaker - but I'm a bit confused!

I used the dough programme, which seems to have about 20 mins of mixing and 1 hr and 10 mins of resting during which the dough rises beautifully - however as soon as you remove the dough to make the pizza it collapses and loses all the air - so whats the point?

I don't understand?

Should I be doing it another way?

adouglasmhor

Thriftylady wrote:

yes, but I remember reading somewhere that with home made infusions you should only let them infuse for a few hours before using them, whereas shop bought oils last for months. I think it was something to do with handling the garlic meaning that you would be transmitting germs into the oil which would then multiply...

Unless you sterilise the lot in it's bottle with a steamer or pressure cooker home made stuff will go off.

FZwanab

Pipkin wrote:

I've just made pizza dough for the first time in my breadmaker - but I'm a bit confused!

I used the dough programme, which seems to have about 20 mins of mixing and 1 hr and 10 mins of resting during which the dough rises beautifully - however as soon as you remove the dough to make the pizza it collapses and loses all the air - so whats the point?

I don't understand?

Should I be doing it another way?

The reason it rises is because it is proving i.e. proving that the yeast works, it is supposed to collapse after proving and then you shape it to whatever size you want.

culpepper

when you make your pizza dough in the bm, you can wait for the dough cycle to end and then put it in the pizza pan ready to cook.By the time you've put the topping on,you should just be able to put it in the oven.
I do mine at 200 degrees for 25 mins without the cheese and then add the cheese and turn off the oven leaving it in there for 5 mins while I sort out plates and salad so the cheese melts.
Mine are only doughy if I have too much wettish stuff on top (pineapple that hasnt drained properly etc).
I make a 14 inch pizza using 1lb of flour,1 tsp yeast and water

morlandbanks

Not sure how thick you're making them, but maybe try a bit thinner. I don't use anything fancy, just a greased baking tray. I'm not sure if baking paper makes any difference though as I've never used it. 190ish in fan oven for about 15 minutes usually does. I make my sauce quite thick too. I put a little olive oil over the dough first (just spread around with my fingers), then sauce (well reduced so it's not wet). try not to use too many wet toppings - dry pineapple on kitchen paper/ not too many mushrooms/ not too much tomato etc.

Keep at it because once you crack it you'll never buy a pizza again.

For anyone with little uns, I often make some pizza dough when the kids have got friends coming over for dinner. I cut up a load of toppings and they make their own pizza. It's so much fun for them and the parents are always surprised at how much veg a child will eat when it's on a pizza too!

FZwanab

My last 3 pizzas were miserable failures, very soggy or doughy. Now I think the problem is the topping, I use my hm tomato sauce ,pineapple chunks and mushrooms with ham, I never dried the pineapple out. Also after taking the dough from the bm I was leaving it in a warm place for 15 - 20 mins after shaping it. So I guess it is back to the drawing board for me with some of the suggestions here. I made one perfect pizza in the beginning but cannot figure out how I did it, so I know it can be done. I have just found this website which should be of interest perhaps http://www.thefreshloaf.com/recipes/pizza

C_Ronaldo

the way we make pizza is:

first of all we use a bread making dough, them flavoured ones you get from tesco etc

we make it like you would do if your making the bread but instead of putting it into a bread loaf tin thingy we put it onto a flat baking sheet,

we mix some tom puree with some garlic and then spread it onto the base,

add any toppings you want, with pineapple drain off the juice before hand

and then put in the oven for 20-30 mins on 200c and it will be pretty nice

morlandbanks

just remembered another thing. I use some cheddar and some mozzarella. cheddar first, then toppings, then mozz (seems to just melt nicely and make it look all nice). My sons little friend insisted on putting on the mozz first and his pizza happened to turn out quite soggy. I can only imagine it was because of the cheese.

C_Ronaldo

putting on too much cheese can also make it soggy/too oily

FZwanab

here is another website of interest, obviously ignore the dough making bit if using a bm, but the rest could be of interest. http://www.taunton.com/finecooking/pages/c00002.asp