Pizza dough: Difference between revisions
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|title=Pizza dough, Italian recipe | |title=Pizza dough, Italian recipe | ||
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|keywords= | |keywords=#pizzadough #warmplace #dough #breadmaker #pizzastone #oregano #butter #oliveoil #panasonicbreadmaker #driedyeast #pizzas | ||
|hashtagrev=032020 | |||
|description=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 | |description=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 | ||
}} | }} | ||
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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|spicy tomato sauce for pizzas here]] and another recipe that will use up your glut of home grown tomatoes, [[spicy tomato sauce for pizzas|here]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1211 | |TotalCalories = 1211 | ||
|PortionCalories = 302 | |PortionCalories = 302 | ||
|DatePublished=8th March 2013 | |DatePublished=8th March 2013 | ||
|Author = | |Author = Chef | ||
|Servings = Serves 4 - Enough for '''two''' large [[pizzas]] | |Servings = Serves 4 - Enough for '''two''' large [[pizzas]] | ||
|Difficulty = 1 | |Difficulty = 1 | ||
| Line 20: | Line 28: | ||
|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 7 minutes | |CookTime = 7 minutes | ||
|Image = [[Image:My pizza dough recipe.jpg| | |Image = [[Image:My pizza dough recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
I' | ====Best recipe review==== | ||
</span> | |||
''<span class="reviewTitle">I make this once a week</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">We have home made pizza at least once a week and make this regularly. I am a bit lazy and I'm afraid I always use the breadmaker now</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1 level teaspoon [[dried yeast]] | | 1 level teaspoon [[dried yeast]] | ||
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| 1 teaspoon table [[salt]] | | 1 teaspoon table [[salt]] | ||
| 160 ml water - or by weight instead of volume, 160 g water | | 160 ml water - or by weight instead of volume, 160 g water | ||
| 1 teaspoon dried [[oregano]] | |||
}} | }} | ||
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| Take a few tablespoons of the warm water, add the sugar and yeast and leave in a [[warm place]] for 15 minutes. | | Take a few tablespoons of the warm water, add the sugar and yeast and leave in a [[warm place]] for 15 minutes. | ||
| Tip the flour into a food processor with a dough hook or plastic blade | | Tip the flour into a food processor with a dough hook or plastic blade | ||
| Add the butter, yeast mixture and the rest of the water | | Add the dried [[oregano]], butter, yeast mixture and the rest of the water | ||
| Knead until elastic and not too sticky, adjust with extra flour / water if required | | Knead until elastic and not too sticky, adjust with extra flour / water if required | ||
| Place in a lightly oiled bowl, cover with a damp tea-towel and leave in a [[warm place]] for two hours | | Place in a lightly oiled bowl, cover with a damp tea-towel and leave in a [[warm place]] for two hours | ||
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[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||
[[Category:Breadmaker recipes]][[Category:Baked or roasted]] | [[Category:Breadmaker recipes]][[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pizzadough|#pizzadough]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/dough|#dough]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/pizzastone|#pizzastone]] [[Special:Search/oregano|#oregano]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/panasonicbreadmaker|#panasonicbreadmaker]] [[Special:Search/driedyeast|#driedyeast]] [[Special:Search/pizzas|#pizzas]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:15, 6 May 2025
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.
| Pizza dough | |
|---|---|
 |
| Servings: | Serves 4 - Enough for two large pizzas |
| Calories per serving: | 302 |
| Ready in: | 1 hour 22 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 7 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 8th March 2013 |
|
Best recipe reviewI make this once a week 5/5 We have home made pizza at least once a week and make this regularly. I am a bit lazy and I'm afraid I always use the breadmaker now |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 level teaspoon dried yeast
- 300 g (11 oz) strong white flour
- 1 teaspoon sugar, see comments
- 15 g (1/2 oz) butter or olive oil
- 1 teaspoon table salt
- 160 ml water - or by weight instead of volume, 160 g water
- 1 teaspoon dried oregano
Method
The easy way
- Tip it all in the breadmaker, switch to dough or pizza setting, wait for an hour , remove the perfect dough.
- Recipe option code 22 on the Panasonic SD-ZB2502 automatic breadmaker
Another easy way
- Sift the flour into a bowl
- Warm the water to body temperature, not hot, stir in the milk powder and salt
- Take a few tablespoons of the warm water, add the sugar and yeast and leave in a warm place for 15 minutes.
- Tip the flour into a food processor with a dough hook or plastic blade
- Add the dried oregano, butter, yeast mixture and the rest of the water
- Knead until elastic and not too sticky, adjust with extra flour / water if required
- 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")
- Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
- 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
To obtain a nice crispy pizza base, pre-bake the pizza base on a pizza stone under a very hot grill for 2 minutes a side. Then remove and add the toppings and cook until the cheese is bubbling. Watch carefully though as they can quickly burn in the intense heat.
Chef's notes
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.
The Panasonic recipe suggests adding milk powder to the mix but I stopped doing that years ago and the pizzas are always perfect, so I've removed that from the above recipe.
How to alter the consistency of the pizza base
If the pizza dough is rolled out and baked immediately, without giving time to rise a little (my preferred method), the pizza base has a chewy, doughy middle with a crunchy outside, especially if cooked on a pizza stone. If the pizza dough is rolled out and left to rise for 30 minutes or more, the pizza base is much more crunch and biscuity - it's your call!
Water measures given by Panasonic
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 finally to 160ml which makes dough with a perfect consistency.
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
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#pizzadough #warmplace #dough #breadmaker #pizzastone #oregano #butter #oliveoil #panasonicbreadmaker #driedyeast #pizzas