[Closed] Another pizza thread - pizza bread recipes pls!

What's up? Is it a flavour or texture problem you have?
fwiw my standard mix is:
750g flour (OO or half bread half plain)
500ml water
1.5tsp salt
11g dried yeast
3tsp sugar
3tbl olive oil

but.. the rest is in how you mix it, rest it and shape it so maybe the problem is there

http://www.101cookbooks.com/archives/001199.html
No sugar needed. Cold water and time, working it properly and then rest is the key. Takes 24hrs to do properly though it works OK in 4 to 6 hrs.

Yeah, my method is about the same (Strong White Bread Flour only) and I get great results. Bit of fat, sugar and salt. Keep the yeast away from the salt initially. Leave to rise for as long as it takes, knock back and roll out.

how you mix it, rest it and shape it so maybe the problem is there

I just think the bread is a bit chewy and doesn't have the same 'lightness' as when eating out.

I do roll it out with a rolling pin though - should I hand stretch them?

Pardoning the obvious ignorance, you using the sugar for flavour? No real need with good flour for the yeast.
Johndoh the method in my link is fool proof if a little hard work. Stretch and roll is fine but basically very thin and a very hot oven.

For me: sugar is just a habit. Will leave it out next time.

Also, I give the prepared bases a bit of a forking, seems to let the oil in from the top, and the heat in from the bottom.

Pizza is serious business.

Out of necessity once I used half bread flour and half cornflour, worked a treat, very thin a crispy base. Used with normal oven with a stone. No proving or out fancy, just water kneading and roiling and straight in the oven.

[url= https://c1.staticflickr.com/5/4090/5041266989_e402ac8673_b.jp g" target="_blank">https://c1.staticflickr.com/5/4090/5041266989_e402ac8673_b.jp g"/> [/img][/url][url= https://flic.kr/p/8FtP3n ]IMAG0010[/url] by [url= https://www.flickr.com/photos/mikewsmith/ ]Mike Smith[/url], on Flickr
Part way there....

you using the sugar for flavour?

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I just think the bread is a bit chewy and doesn't have the same 'lightness' as when eating out.

Love or hate him Jamie Oliver does a fool proof one never had an issues but I use hands not a breadmaker, I also use it fresh not chilled.

http://www.jamieoliver.com/recipes/recipe/pizza-dough/

maybe you need to take it out of the fridge earlier

2 hrs, press them out a bit, let rest for the 2hrs then make them. Time makes it work, there is a lot going on in there and you just need to let it happen 🙂
If you have the patience try the method in the link I posted. Well worth it so long as you roll thin don't over top them and can get the oven cranked to the max

don't over top them

Reason being they don't cook properly...

so probably 30/45 minutes before it goes in the oven

Agree you should leave out the sugar. It could be heavy and chewy because it's not kneaded enough though how that might happen using a machine I dunno. I always knead by hand and stop when it reaches the right consistency. Equally it could be that it's n

Sorry, my contribution randomly "sent" itself!
Equally it could be that it's not properly proved. Take it out the fridge earlier.
A good tip for extra flavour is to use the oil sundries tomatoes are stored in. Makes a yummy flavoured dough

This I always struggle with

You can still have the same amount of toppings. You just spread it out onto three pizzas.

WIN

EDIT: I see Drac beat me to it and has the link

Jamie Oliver mix (I think its a bit more flour vs semolina than 50/50). Dough quality resukts could be how you are kneeding and the rise. Have you tried changing your yeast ? A Pizza stone or just a chunk of marble really preheated in the oven makes a huge difference to the results too.

New York Times bread recipe - was pretty popular a few years back, all flung in a magimix. Prove fir a few hours, knock back and go.

If you want to overtop them just plain bake the dough for a few minutes before adding the toppings.

Mefty's idea might even help with your problem if it isn't rising quickly enough

A couple of things to try would be to half the amount of salt you use to give it a chance to rise more as well as kneading it by hand for a couple of minutes when you take it out of the fridge just to get some more air in it.

Also your pizza stones will make things worse if you don't give them long enough to heat up.

I'd throw the bread maker away. Never had satisfactory results from them for all the time it takes to make by hand really.

Never had satisfactory results from them for all the time it takes to make by hand really.

For Pizzas I use flat bread. Makes great thin pizza and isn't overly heavy. Just a mixture of flour water some oil and salt. Knead until smooth, rest the precook before topping to stop it getting soggy.

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We have guests for dinner I was on pizza duty

5 pizzas in a regular oven and keeping all warm is quite stressful.

Home made garlic mayo too . Yummy.

Dough was made on Saturday. Lovely cripy pizza with nice crunchy air layered base. You don't get that making and using it in the same hour 🙂

Pizza is sociable event TR, guests in the dining kitchen, pizza gets served as it comes out, best way to do it.

I'm not that classy. Standing room only. Probably more room in the camper van

😆

If you're after the same lightness as when eating pizza out, one of the key advantages they have is a very high cooking temperature. Most domestic ovens max out at around 250C, so do not even start to approach commercial pizza ovens which exceed 350C, or traditional wood fired ovens.

When you couple this lower cooking temperature with lots of soggy ingredients and maybe oil in the dough this can lead to a denser more chewy experience, which has its merits imo but is not the proper article.

Don't get me started on the pizza dipping heathens on the other thread 🙂

[url= https://www.kettlepizza.com/ ]kettle....[/url]

Struggling not to buy this for the Webber....

I do mine on the stone for 2 minutes prior to topping

Top them with a less is more attitude. Pizza mountains don't impress me much

Throw them back in for 5-6 minutes

Remove them from the stone

Leave them on the oven mesh tray to finish the base off fully

Works well for me.

I would love a dedicated pizza oven but I don't feel I'd get enough of a different result to justify the expense and faff

I'd love to build my own, but canny get access to clay locally.

You could try cooking the base for a few mins before adding the passata/toppings, that counters it being a little doughy if that's a problem.

Try to use caputo 00 flour if you can source it.

Mike your balls are so mis shaped 😉

Yeah but the pizza was excellent, thin crisp and lots of air in it. These ones top again oven helps but the oven on for long enough to get the pizza stone hit helps.

Your not going to get even remotely close using a domestic oven, pizza setting or not. When I stick a pizza into our wfo oven the rim dough starts to raise up almost instantly, cheese is bubbling merrily by 60 seconds and around the 2 minute mark it's done.

How are you shaping the dough? If you are rolling then lots of the air gets knocked out. Even in the oven above a rolled base does not come out as well as a hand shaped one.

Nobeerinthebridge, for my first oven I bought terracotta clay from a pottery supplies place. The clay isn't that expensive, it's the shipping that's to killer. Old bricks work as well.

Nixie, just came across a place that sells clay, project is back on!

Try a cast iron pizza stone (or cast iron flat object) radiates heat much better than a stone so works better in the relatively low temp of a household oven.

i used the jamie oliver recipe on sunday to make pizzas in a conventional oven, with the temp whacked up to about 240 C these bad boys took about 10-12 mins to cook through (preheated metal vented pizza trays to do em on and the bases were nicely done top and bottom). i'd let the dough rise for about 1.5 hrs before knocking back and kneading for a further 15 mins, and they turned out spot on...

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I prefer thinner ones than that - that's why I only tried the Jamie Oliver recipe once.

+1 Jamie Oliver's version.

My technique is thus:

- make dough, store in warm place for 1-3hrs
- remove dough, cut into balls
- select ball, give it a bit of a kneed
- roll out and put on paddle (with semolina beneath to make it easier to slide)
- stick onto pizza tray/disc/paddle/whatever at 220deg for 2-3 mins (to pre-bake)
- remove from oven, add toppings, shove back in oven and cook

NOTE: put these cheese on last as this reduces the softening of the base

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Balled and into fridge for cold proofing for 3-4 days.

dont use a rolling pin to stretch dough learn to hand stretch.

Pizza cooks just over a minute in the Unni oven

Nobeerinthefridge, I used castreekilns. Then found clay in the river next to the house! Grr. Depending on what size your building [url= http://ukwoodfiredovenforum.proboards.com/thread/1103/member-first-time-clay-build ]this thread[/url] might be of help. Has some details of how much clay I used

roll out and put on paddle (with semolina beneath to make it easier to slide)

We used to use semolina on metal peels to aid movement. It did work well but I did get annoyed by the burnt semolina in the oven. Our second oven came with a wooden peel. The dough sticks to this way less than a metal one so you can use flour. It also requires much less of a shove to move the pizza off the peel (meaning eggs no longer go flying) and there is less deposited on the oven floor.

I prefer thinner ones than that - that's why I only tried the Jamie Oliver recipe once.

You can roll them thin you know?

Any recommendations of pizza stones or just use a porcelain tile?