HM Pizza Base Recipes Tips and Quick Questions

belfastgirl23

martafdz wrote: »

I tried the scone pizza base that appeared in this thread but after 20-25 minutes the center was still uncooked. I put it again for another 10 minutes, with still no luck either. I do not know what went wrong or what to do next time! I tried to make bread two days ago and I also had the same problem

Oven was at 220C, I knead the dough for about 3-4 min, added cooking oil, herbs and garlic. The dough seemed ok, elastic yet firm, more on a sticky side than on a dry side, but without being sticky. I could hold it in my hands and no dough stayed on my fingers. I rolled it out, brushed it with oil and herbs, added cheese and I put it in the oven. 25 minutes later the cheese was almost brown but my pizza base was uncooked inside, white and dry in the outside and only slightly cooked right in the edges. It raised a bit (SRF) but it was too dense and thick, it wasn't fluffy or thin. And it smelled to undercooked dougH.

I had the same problem with the bread, I used a different kind of flour this time because I thought that was the problem. The bread was har in the outside and undercooked in the inside, not fluffy at all, just thick as a brick, I like them really soft and it was just the oposite

Could it be my oven? I have an electric combi oven with fan. I dislike it enourmously but it's a rented flat and I cannot change it. I just cannot get right any cake/sponge/bread/etc, it seems to me as if the external part cooks too quick and the internal part never cooks

What can I do? Any ideas?

first of all a disclaimer, i have never made the scone pizza base but I see you don't have any answers so I'm wondering did you roll it out thin enough? Also assuming you used a pizza stone was it piping hot before you put the pizza onto it? Might be way off beam here but those are the things that occur to me.

On the bread front, I can't help with the undercooked middle but I know that the one thing that softens the crust is wrapping the bread in a damp tea towel when it's just out of the oven and leaving it like that till it cools. Accidentally leaving it in the breadmaker has the same effect I've discovered personally I prefer it crusty!

Good luck, and remember practice will make perfect.

martafdz

Thanks belfastgirl, I might need to roll it out thinner and have the oven warmer. i do not have a proper stone base, so that might be another reason I will try again and see if there is any difference! Thanks for the help!

belfastgirl23

martafdz wrote: »

Thanks belfastgirl, I might need to roll it out thinner and have the oven warmer. i do not have a proper stone base, so that might be another reason I will try again and see if there is any difference! Thanks for the help!

I have the oven as high as it will go and let it get to temp before I put a pizza in if that helps.

skintscotslass

Hi folks

I'm hoping that someone can tell me where I went wrong with my HM pizza. I made the dough in my BM and then gave it a good kneed but when I came to roll it out, it was impossible. It just wouldnt roll out. I ended up pulling it into vague shape and it was holey and messy. The good news is it tasted good

How does everyone else do it?

Thanks!

SSL

Tigsteroonie

I never used to roll out my pizza dough, I'd always pat it & stretch it by hand into shape.

rachbc

yep, good dough will be too springy to roll, I kinda stretch/ toss and push mine into shape

Swan_2

if you can plan ahead & refrigerate the dough for at least 24 hours, you'll find it 'relaxes' & is really easy to shape

it's so simple it sounds unlikely, but it works


I got the tip from Pizza Making Forum

soupdragon10

I put it onto an oiled oven tray and then just push and stretch it with the heel of my hands - the oil helps it to move and makes shaping it easier. It's amazing how far it will stretch.

skintscotslass

Thanks guys! I knew someone would have an answer

mcculloch29

Agree with all of the above but particularly shaping it whilst on the oven tray as lifting stretchy dough is a bind.
It also stops you doing something really stupid like putting the topping on the pizza before putting it on the tray and then trying to lift a pizza with topping on... :whistle: