Difference between revisions of "Pizza dough"

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*220 ml sparkling bottled water
 
*220 ml sparkling bottled water
 
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[[Category:Pizza recipes]]
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[[Category:Pizza recipes|Dough]]
 
[[Category:Italian recipes]]
 
[[Category:Italian recipes]]
 
[[Category:Bread and baking]]
 
[[Category:Bread and baking]]
 
[[Category:Breadmaker recipes]][[Category:Baked or roasted]]
 
[[Category:Breadmaker recipes]][[Category:Baked or roasted]]

Revision as of 17:35, 29 August 2014


Pizza dough
Electus
Servings:Enough for two large pizzas
Ready in:1 hour 25 minutes
Prep. time:1 hour 15 minutes
Cook time:7 minutes
Difficulty:Easy

Use this as a base recipe for your pizzas.

I'm afraid I always use my breadmaker now for making pizza dough, it's so quick and easy. For the Panasonic SD-ZB2502 automatic breadmaker, use menu option 22, pizza dough.

This is the recipe I use, it works well without or without the breadmaker, though without the breadmaker I still cheat and use the food processor to mix it.

There is a good spicy tomato sauce for pizzas here and another recipe that will use up your glut of home-grown tomatoes, here.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


The Breadmaker recipes all use milk power, probably in preference to milk, which may be affected by heat in time-delayed recipes. There should be no problem substituting it for a splash of milk in the water instead.


Method

The easy way

Another easy way

  1. Sift the flour into a bowl
  2. Warm the water to body temperature, not hot, stir in the milk powder and salt
  3. Take a few tablespoons of the warm water, add the sugar and yeast and leave in a warm place for 15 minutes.
  4. Tip the flour into a food processor with a dough hook or plastic blade
  5. Add the butter, yeast mixture and the rest of the water
  6. Knead until elastic and not too sticky, adjust with extra flour / water if required
  7. Place in a lightly oiled bowl, cover with a damp tea-towel and leave in a warm place for two hours


The hard way

  • Follow the steps above, hand kneading when it comes to the automated part.

Make the pizza

  • Roll into two balls then roll out into two circles, about 20 cm (8")
  • Transfer to a greased baking sheets and leave in a warm place to rise again (about 1 hour)
  • Follow your pizza recipe from here...

Baking in an oven

Bake for 10 to 15 minutes at 220° c (425° F - Gas 7)

Cooking on a pizza stone

For best results, use a pizza stone - I find on a pizza stone under a very hot grill that the pizzas are best pre-cooked for 2 mins on one side only then removed from the oven, toppings added and then finished for 3 or 4 minutes. Watch them carefully as they burn quickly at that heat.

Chef's notes

Breadmaker tip - I sometimes find that the dough is a little too wet when made in the breadmaker, maybe I'm sloppy when measuring the water? Anyway, the dough cycle only takes 40 minutes and I usually make it well beforehand, so if it is a little wet, just tip a bit more flour into the breadmaker and repeat the dough-making cycle.

Another advantage of preparing pizza dough in the breadmaker is that once the dough cycle is complete, the breadmaker stays warm until it is switched off, giving the dough a good place to rise. True for the Panasonic breadmaker anyway.


Update: This recipe in my Panasonic breadmaker book originally gave the water quantity as 210 ml, however, the same recipe in a later breadmakers has the quantity reduced to 170ml and then 160ml, hence the above notes.

Flour The traditional flour used for pizza dough is 00 grade pizza flour and this can be purchased on-line from Fratelli Camisa.

Alternative ingredients

Makes 4 pizzas. Apparently, the use of sparkling water (Vichy is recommended) gives a crustier base.

  • 10 g easy bake dried yeast
  • 450 g OO grade pizza flour
  • 1 teaspoon sugar
  • 10 g salt
  • 25 g olive oil (will work it out in ml later)
  • 220 ml sparkling bottled water