HM Garlic pizza bread

MidLifeCrisis_3

I tried making some homemade garlic pizza bread yesterday, but the base was a little bit undercooked (the edges were fine). My tribe devoured the lot, but I was hoping for some tips on how to perfect it as this was a dry run before I make some for a dinner party tomorrow with the remaining flour.

I don't have a breadmaker so used this recipe:

500g strong white bread flour
1 tbsp olive oil
350ml warm water
7g dried fast action yeast
1 tsp salt

Mixed dried ingredients, made well, added wet, mixed thoroughly and kneaded. Left covered for 5 mins, kneaded and left covered for 30 mins before splitting into 2 and rolling out. The dough was very sticky and I had to add extra flour and use plenty for rolling.

Next I pressed dough into an oiled Asda 12" pizza tray with holes and spread thickly with a huge dollop of Utterly Butterly mixed with pressed garlic and herbs before baking for 10 min at 220 deg in a fan oven for 10 min.

I would really appreciate some advice as I'm not sure exactly which fix is going to work best :undecided and I really want it perfect to serve to my guests otherwise I'll be rushing off to the Co-op.


Things I thought I might try are:

• using less water eg 300ml? Another recipe without oil only uses 325 ml
• warmer water?
• using a much thinner spread of garlic butter? I had to tip off quite a puddle before serving
• using olive oil instead of marg for the garlic butter? If so how much?
• heating tray first?
• baking at a lower temp for longer?
• baking a a higher temp for less time? The recipe without oil says 250 deg for 7 -10 mins.

Made the remaining dough into a pizza and that had exactly the same problem. Although the tray was already hot and I did turn the oven up to 230 deg as I know I defo went a bit mad with the topping on that one.

I'm going to have to bake it in advance and then reheat later so maybe this will help too?

Thanks in advance

MLC

Sophie4120

I would personally be inclined to partially bake the base, then add the garlic butter topping

peb

I agree with Soplhie - i'm not sure how it will be reheated. I would also use butter rather than marg (maybe this is personal!) but if you part bake, then score the base, then just before finishing for your guests add the garlic butted and but on a hot tray in an hot over or if you feel brave directly on the shelf. I must admit I tend to cheat and use a baguette with garlic butter so not to run the soft bottom risk. Depends on what you are serving it with of course!

Tabatha_Kitten

When Ive done this in the past I have spread with garlic butter then rolled it up - like a swiss roll.
Its always come out great.
Ive also tried it with olives and sundried tomatos blitzed together with a bit of olive oil which is also delicious.
I usually cook on gas mark 5 for around 15mins but not sure what that equates to for your oven.

sooty&sweep

Hi

I make garlic pizza bread. A bash a garlic glove with salt, dried mixed herbs, a few grinds of black pepper and then add olive oil.

Pour on to a thinly rolled pizza base and bake in a hot oven. My children prefer it topped with mozzerella cheese as well.

The thing to be careful with some margs is they contain water and I suspect that would make it soggy.

Jen

MidLifeCrisis_3

Tabatha_Kitten wrote: »

When Ive done this in the past I have spread with garlic butter then rolled it up - like a swiss roll.
Its always come out great.
Ive also tried it with olives and sundried tomatos blitzed together with a bit of olive oil which is also delicious.
I usually cook on gas mark 5 for around 15mins but not sure what that equates to for your oven.

That sounds yum!

MidLifeCrisis_3

sooty&sweep wrote: »

Hi

I make garlic pizza bread. A bash a garlic glove with salt, dried mixed herbs, a few grinds of black pepper and then add olive oil.

Pour on to a thinly rolled pizza base and bake in a hot oven. My children prefer it topped with mozzerella cheese as well.

The thing to be careful with some margs is they contain water and I suspect that would make it soggy.

Jen

Thanks, I think I'll brush it with olive oil instead of using the marg again as that's a good point about added water. Also think it didn't help that I spread it far too thickly. How much oil do you use approx please?

I'm also going to try reducing the warm water added to the dough by 25-50ml to stop it going so sticky.

Still not quite decided what to do about temp, am thinking of erring on the side of caution rather than burning it by sticking to 220 deg and baking for slightly longer than 10 min if needed.

Really want to give this a go for a change rather than filling and baking a baguette/ciabatta or using the quickie method of grilling a split roll or slices of a fresh loaf spread with garlic butter.

sooty&sweep

Hi

I put enough olive oil so that I can spread it generously over the dough so probably a couple of tablespoons for me. It does soak into the bread.

I also use a pizza stone (we make alot of pizza because my kids love it) which I preheat but you could also preheat a baking tray which would seal the base when you put it on. I don't grease the pizza stone but use flour to stop it sticking.

I bake at about 200 degrees. Which for me cooks it quickly but also evenly without burning.

Jen