HM Pizza Base Recipes Tips and Quick Questions

Yikes

demented wrote:

Hi, I made my first pizza base the other day. I put one half on the Pizza tray to rise I didn't have a big enough bag, so i used a white pedal bin liner well oiled, and that worked fine.The other half i put in the fridge in a thin white bin liner and that "rose " so much that i thought the" beast from the fridge "was hiding in our house. The dough was really good and my lot really enjoyed the pizza, much better than the bought ones.

I wonder if you could put in the freezer overnight, so as not to have it rise at all? I've also seen pizza dough in the shops, but it's just in a ball in a poly bag. I guess it does its second rising from that point?

demented_2

Yikes, Yes i have heard that as well, when i used to make home made bread a few years ago, (It must be the same for Pizza dough.) i did use to put the dough in the deep freeze to use at a later date and it did rise ok, but i can't remember how long it took to thaw out ready to use. I think that it took a day... I will have to look it up.

Kazonline

I wasn't overly wowed with the base - but the kids loved it and said it tasted better than the Asda 'create your own'. Personally I think they just wanted to secure the biggest share of the last few slices ;-)
Thanks everyone for your tips,
Kaz x

nickinoodle_2

Hi, I thought I read somewhere that you can make pizza base out of potatoes? I have a couple of sweet potatoes that need using up, and I wondered if i could use these instead? If so does anyone have a recipe for making the base? (I dont have a bread maker though)

Thanks

squeaky

I just fried some diced potato in butter until they were pretty much cooked (adding herbs and garlic to the butter can help) and then sprinkled grated cheese over it to bind it all together and topped it with pre-cooked bits (though ham or pepperami, for example, don't need it).

Works for me

vixtress

does anyone have a really simple recipe for a pizza base that doesnt rise too much.
i really like the 'proper italian' stlye thin pizzas but when i have tried before it went really thick and almost scone like
thanks

lilminx_2

If you like italian base pizzas then you'll love this. Got this tip from a friend who made it for me at the weekend. Use a tortilla wrap as your base, add your sauce and topping and put it into the over for roughly 10 mins until the edge starts to go brown. I though it would be really flimsay but if you take it out the oven and let it cool for a few minutes it hardens up and is gorgeous and saves you a fortune on take aways.

vixtress

they both sound fab, thanks :T
the tortilla one sounds a bit too quick and easy.........keep me away from the fridge :rotfl:

thanks

HappyIdiotTalk

I use my Panasonic bread maker to make up some pizza dough, then cut it in half, but still roll it out to the full size. The result is a base just like a proper italian pizza (we prefer it that way too).

I find you get better results if you leave the dough in the bread maker for about 90 minutes before using. The bread maker rests the dough for 30 minutes itself, but the extra time really does improve it if you have time.

However dont leave it too long because after two and a half hours the dough deteriorates and falls apart when you use it.

From memory I think the recipe is:

1/2 tsp yeast
300g strong white bread flour
1/2 tsp sugar
15g butter
1 tbsp milk powder
1 tsp salt
210 ml water

Also cook the pizza at the highest setting in your oven on a pizza stone if you have one. The recipe in the book says to cook for 20 minutes on 220, but using the higher tempreture will bring the cooking time down to about 8 minutes (at 250 in our oven).

TKP_3

HappyIdiotTalk wrote:

I use my Panasonic bread maker to make up some pizza dough, then cut it in half, but still roll it out to the full size. The result is a base just like a proper italian pizza (we prefer it that way too).

I find you get better results if you leave the dough in the bread maker for about 90 minutes before using. The bread maker rests the dough for 30 minutes itself, but the extra time really does improve it if you have time.

However dont leave it too long because after two and a half hours the dough deteriorates and falls apart when you use it.

From memory I think the recipe is:

1/2 tsp yeast
300g strong white bread flour
1/2 tsp sugar
15g butter
1 tbsp milk powder
1 tsp salt
210 ml water

Also cook the pizza at the highest setting in your oven on a pizza stone if you have one. The recipe in the book says to cook for 20 minutes on 220, but using the higher tempreture will bring the cooking time down to about 8 minutes (at 250 in our oven).

What do you do with the other 1/2 of the dough please? Can you freeze it? We are only 2, so 1 pizza is enough for us for a meal.