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  • FIRST POST
    • Karma67
    • By Karma67 20th Oct 05, 4:11 PM
    • 535Posts
    • 251Thanks
    Karma67
    Pizza Dough Recipes , Tips and Quick Questions
    • #1
    • 20th Oct 05, 4:11 PM
    Pizza Dough Recipes , Tips and Quick Questions 20th Oct 05 at 4:11 PM
    Hi all,
    Finally got the nerve to ask at Tesco for some fresh yeast (was given a nice large lump of it )! I plan to bake some bread with it tomorrow or over the weekend...but i really fancied making some pizza tonight...so....

    Does anyone have a recipe for pizza dough using fresh yest? I've searched the forum and all i could find was recipes with dried yeast....not sure how to convert the amounts from dried to fresh

    Thanks
Page 12
  • jorichste
    pitta/pizza/tortilla help please
    I've just about mastered the hand made bread, thanks all for helping!!
    Now if i have my bread dough ready, how do i go about making it into pizza base, pitta or tortilla? I need simple instructions to be able to follow. Please don't just add me onto the handmade bread/artisan thread, I know it says on there that you can make these things, but doesn't tell me how to do it. I might be a bit thick, but really would like to learn how to do these.
    many thanks
    • Pink.
    • By Pink. 11th Aug 08, 11:25 AM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi jorichste,

    These threads should help you to get started:

    The Complete Pizza Collection

    How to make Pitta breads?

    Tortilla wraps - how to make

    Piadine - Cheap OS meal

    Pink
  • MRSMCAWBER
    Hi there

    I make these on a regular basis..they are brilliant -and easy

    CHEWY SOFT FLOUR TORTILLA
    2 CUPS PLAIN FLOUR about 300g
    1 ½ TSP BAKING POWDER
    1TSP SALT
    2TSP VEG OIL
    ¾ CUP WARM MILK -180ml

    Sift flour and baking powder into a bowl
    Whisk milk, oil and salt
    Pour into flour -stirring to mix
    Once mixed -turned out onto a lightly floured worktop and knead for 2 mins
    Cover and leave for 15 mins -it won’t rise but needs to relax
    Cut into 8 balls (approx 50g each)
    Cover and leave to relax for 10 mins
    Roll each one out into a round -approx 8”
    Heat a heavy frying pan (preferably cast iron)
    Drop in one tortilla and turn after about 2 mins -the surface should bubble -press down with a teatowel (watch you don't steam your fingers )
    Place inside a dry tea towel to keep warm whilst you cook the rest

    You can freeze the balls of dough too... when they are defrosted they will be a bit stickier so you will need more flour when rolling out-but they roll out bigger after freezing too
    -6 -8 -3 -1.5 -2.5 -3 -1.5-3.5
    • Penelope Penguin
    • By Penelope Penguin 11th Aug 08, 11:30 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    ...... and there's this thread on pizza bases I make mine with SR flour, no yeast, roll onto polenta and brush the edges with olive oil (both of which make a crispy crust).

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • lvu
    Freezing homemade pizza dough question
    I really like making home made pizzas not only do they work out ridiculously cheap but they taste amazing however the nights I'm craving pizza are usually not the nights I want to spend ages makig gthe dough and getting it to rise.

    So here is what I was thinking, next time I make pizza I'll make extra dough, let it do all the rising stuff, then role them out into bases and then freeze them so that another day I can defrost them add the tomato sauce and topping.

    But I'm not sure the best way to do this.
    should I freeze them after rolling them out into bases? should I cook the bases first and then freeze?
    should I not bother rolling out into bases but instead freeze them in balls to roll out when defrosted?

    And then whats the best way to defrost them?
    take them out on the morning of the day I want to use them? will they still cook the same? If I freeze them in balls will they roll out the same and will they taste the same.

    Obviously someone, somewhere knows the answer to these questions as frozen pizza exists.

    PS: I don't have a bread maker and wont be getting one for quite a while.
    01/08/09 - Honeymoon credit card - 0% £2500 - personal OD £350 - DFD May2010
    Done it once, will do it again - DFW 534
    • Penelope Penguin
    • By Penelope Penguin 12th Sep 08, 8:58 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Hi there! I roll my dough into balls to freeze. I then defrost them overnight in the fridge (thought they defrost quickly in the kitchen ).

    I think there may be an existing thread on this, so I'll add your question to it later

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • lvu
    Thank you, I will be eating hm pizza a lot more now.
    01/08/09 - Honeymoon credit card - 0% £2500 - personal OD £350 - DFD May2010
    Done it once, will do it again - DFW 534
  • Sharon_1970
    Recipe for pizza dough and freezing
    Does anyone have a recipe for pizza dough without using a breadmaker please?

    Also can I freeze uncooked pizza dough?
    May Grocery Challenge £254.16/£320
  • Matilda33
    I make pizza dough regularly using a basic bread recipe except that I use olive oil instead of butter.
    1lb bread flour
    1.5 teaspn salt
    2 teaspn sugar
    2 tablespn oil
    1/2 pint water
    1 oz fresh or 1/2 dry yeast

    (Tescos will give you fresh yeast free.)
    I use the dough setting on a breadmaker as I'm rubbish at kneading. But you could just mix it all to a dough and knead it by hand.
    Leave to rise, once only, in a warm place. It's very hard work to roll out, not like pastry as it springs back as you roll. Maybe smoeone on here will have some tips on that.

    I've never frozen it as this makes 4 large pizzas which my family will eat. I believe you can freeze it at this stage. I read somewhere that you can roll it out and freeze it ready rolled.
    • belfastgirl23
    • By belfastgirl23 13th Feb 09, 2:33 PM
    • 7,768 Posts
    • 15,635 Thanks
    belfastgirl23
    I freeze mine in little balls since it takes up less freezer space and is less awkward to manage in the freezer. Can be defrosted in the micro if desperate (although it is a bit awkwarder to roll out usually).

    There are loads of pizza threads on the mega index

    • thriftlady
    • By thriftlady 13th Feb 09, 2:46 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    My recipe is

    1½ lbs strong white bread flour
    1 tsp easy-blend yeast
    1 tsp salt
    1 tbsp olive oil
    dried oregano (optional)
    15 fl oz hand-hot water

    Mix dry ingredients together, add oil and water. Knead for about 4 mins.
    Cover with a damp cloth and leave to rise for 1½ hours.
    knock back and roll out -top and bake for 25 mins or so.

    Makes enough for 5 plus leftovers.

    You can freeze before baking or you can roll and part-bake for 5 mins, cool and freeze, then top and bake from frozen.
  • nettles77
    Thriftlady can you make thin bases from this mix? Thanks.
    • organic wanabe
    • By organic wanabe 13th Feb 09, 4:26 PM
    • 806 Posts
    • 756 Thanks
    organic wanabe
    I don't use bread flour as I think it makes it too doughy. My recipe is:

    Just under 1 Tbs Easy blend yeast
    1lb plain flour (I use McDougalls 00 flour)
    1 tsp sea salt
    1 tsp sugar
    1 Tbs olive oil
    half pint of warm water

    I put this into my breadmaker on dough setting which takes 45 minutes. However, I'm sure it could be done by hand. It makes 4 thin bases. I always split it into four and if, say, I am only using two, then I pop the other two bits of dough into separate plastic bags and put them into the fridge (or freezer) to be used later.
  • Melonade
    I use the dough recipe from the Jamie Oliver website. So far it's been brilliant and I'm totally rubbish at cooking so it must be ok. I usually cut the recipe to half and this makes 3 thinnish crust pizzas. I use 1 and roll the other 2 into balls and freeze them.
    • sb44
    • By sb44 13th Feb 09, 10:51 PM
    • 5,182 Posts
    • 12,231 Thanks
    sb44

    It's very hard work to roll out, not like pastry as it springs back as you roll. Maybe smoeone on here will have some tips on that.
    Originally posted by Matilda33
    I never roll my pizza dough. I just place it on an oiled pizza stone and press it flat with the palms of my hands, if it starts to work it's way away from the edges I just flatten that bit out so it pushes it towards the edge again.
    • Penelope Penguin
    • By Penelope Penguin 14th Feb 09, 5:32 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Also can I freeze uncooked pizza dough?
    Originally posted by Sharon_1970
    You have some great recipes there, so I'll add this to the freezing pizza dough thread

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • kippers
    • By kippers 14th Feb 09, 6:58 AM
    • 1,970 Posts
    • 6,039 Thanks
    kippers
    I'm going away next week self catering and need a bit of pizza advice....if i make a pizza dough in my bread maker and then let it rise and putting my topping on so its ready for cooking....can i freeze it at this stage and take it out the morning we travel so it defrosts during the day and cook it when we get there? Will the pizza dough go flat this way and will the pizza be soggy?

    Thanks for any advice

    P.s the pizza will be just cheese and tomato
    • thriftlady
    • By thriftlady 14th Feb 09, 8:30 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    Thriftlady can you make thin bases from this mix? Thanks.
    Originally posted by nettles77
    Yes, just roll them out thinly
    • belfastgirl23
    • By belfastgirl23 14th Feb 09, 8:34 AM
    • 7,768 Posts
    • 15,635 Thanks
    belfastgirl23
    I'm going away next week self catering and need a bit of pizza advice....if i make a pizza dough in my bread maker and then let it rise and putting my topping on so its ready for cooking....can i freeze it at this stage and take it out the morning we travel so it defrosts during the day and cook it when we get there? Will the pizza dough go flat this way and will the pizza be soggy?

    Thanks for any advice

    P.s the pizza will be just cheese and tomato
    Originally posted by kippers
    Why not just take the dough and the toppings and build it when you get there? The dough will be fine travelling. Personally I wouldn't risk freezing with topping etc in place when it only takes a few seconds to assemble...but others might know better on this one. But the dough itself can freeze and defrost to no ill effects.

    • kippers
    • By kippers 14th Feb 09, 6:07 PM
    • 1,970 Posts
    • 6,039 Thanks
    kippers
    Thanks i'll try that
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