Cookipedia

Pizza dough: Difference between revisions

Page Discussion
No edit summary
No edit summary
(13 intermediate revisions by the same user not shown)
Line 1: Line 1:
<!-- seo -->
{{#seo:
|title=Pizza dough, Italian recipe
|titlemode=replace
|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
}}
<!-- /seo -->
{{Template:CookTools}}
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|Servings = Enough for '''two''' large [[pizzas]]
|TotalCalories = 1211
|PortionCalories = 302
|DatePublished=8th March 2013
|Author = Chef
|Servings = Serves 4 - Enough for '''two''' large [[pizzas]]
|Difficulty = 1
|Difficulty = 1
|TotalTime = 1 hour 25 minutes
|TotalTime = 1 hour 22 minutes
|PrepTime = 1 hour 15 minutes
|PrepTime = 1 hour 15 minutes
|CookTime = 7 minutes
|CookTime = 7 minutes
|Image = [[Image:Pizza dough recipe.jpg|300px|alt=Electus]]
|Image = [[Image:My pizza dough recipe.jpg|alt=Electus]]
}}
}}


Use this as a base recipe for your pizzas.
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.
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.
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]].
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]].
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 1 level teaspoon [[dried yeast]]
| 1 level teaspoon [[dried yeast]]
Line 22: Line 36:
| 1 teaspoon [[sugar]], ''see [[Talk:Pizza dough|comments]]''
| 1 teaspoon [[sugar]], ''see [[Talk:Pizza dough|comments]]''
| 15 g (1/2 oz) [[butter]] or [[olive oil]]
| 15 g (1/2 oz) [[butter]] or [[olive oil]]
| 1 tablespoon [[milk powder]] †
| 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]]
}}
}}


† ''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.''
<GoogleBanner>recipe-pages</GoogleBanner>
===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]].
Line 42: Line 51:
| 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
}
}}
 
'''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.
Line 51: Line 61:
'''Make the pizza'''
'''Make the pizza'''
* Roll into two balls then roll out into two circles, about 20 cm (8")
* 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)
* Transfer to a greased baking sheets and leave in a [[warm place]] to rise again (about 1 hour)
* Follow your pizza recipe from here...
* Follow your pizza recipe from here...
Line 58: Line 69:


===Cooking on a pizza stone===
===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.
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===
===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.''
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.
 
'''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]].
===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===
===Alternative ingredients===


Line 81: Line 90:
*25 g olive oil (will work it out in ml later)
*25 g olive oil (will work it out in ml later)
*220 ml sparkling bottled water
*220 ml sparkling bottled water
<span class="review">
<span class="reviewHeader">
====Random 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&nbsp;R&nbsp;Smith]] </span></span>
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Pizza recipes]]
[[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]]
<!-- footer hashtags --><code 'hashtagrev:032020'>#pizzadough #warmplace #dough #breadmaker #pizzastone #oregano #butter #oliveoil #panasonicbreadmaker #driedyeast #pizzas </code><!-- /footer_hashtags -->

Revision as of 10:35, 9 June 2020



Pizza dough
Electus
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:Easy
Recipe author:Chef
First published:8th March 2013

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

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


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 dried oregano, 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")
  • 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

Random recipe review

I 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

Paul R Smith

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#pizzadough #warmplace #dough #breadmaker #pizzastone #oregano #butter #oliveoil #panasonicbreadmaker #driedyeast #pizzas

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Pizza_dough&oldid=257179’