Pizza dough: Difference between revisions
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† ''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.'' | † ''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=== | ===Method=== | ||
'''The easy way''' | '''The easy way''' | ||
* Tip it all in the breadmaker, switch to ''dough'' or ''pizza'' setting, wait for an hour , remove the perfect [[dough]]. | * Tip it all in the breadmaker, switch to ''dough'' or ''pizza'' setting, wait for an hour , remove the perfect [[dough]]. | ||
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| 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 | ||
} | }} | ||
'''The hard way''' | '''The hard way''' | ||
* Follow the steps above, hand kneading when it comes to the automated part. | * Follow the steps above, hand kneading when it comes to the automated part. | ||
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===Alternative ingredients=== | ===Alternative ingredients=== | ||
Makes 4 pizzas. Apparently, the use of sparkling water (Vichy is recommended) gives a crustier base. | Makes 4 pizzas. Apparently, the use of sparkling water (Vichy is recommended) gives a crustier base. | ||
Revision as of 06:22, 2 February 2014
| Pizza dough | |
|---|---|
 |
| Servings: | Enough for two large pizzas |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 7 minutes |
| Difficulty: | 
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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 here and another recipe that will use up your glut of home-grown tomatoes, here.
Ingredients
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 tablespoon milk powder †
- 1 teaspoon table salt
- 160 ml water - or by weight instead of volume, 160 g water
† 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
- 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 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")
- 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