Homemade pizza
Discussion
Good thread here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Cheers for the link, knew I should have searched first......ended up doing a really thin base, with 50-50 mix of plain and wholemeal flour, and garlic butter. The topping was home made tomato sauce, plus black pudding, sausage, bacon, peppers, mushrooms and crispy duck...mmmmmmmm was lovely!!!!
I left the dough for around 45 mins in which time it more than doubled in size, then i rolled it out very, very thin. Smeared it with olive oil, before covering with sauce etc and it did rise a bit, not a massive amount but more than I expected. Was not soggy at all and you could really taste the garlic that was in it.
I just chuck everything in together. Admittedly I use the breadmaker for pizza base unless I'm in a hurry, but the principle is always the same - mush together, leave for a bit, knead, shape, rise, cook.
I'm still experimenting with pizza base recipes - we have 'leftover pizza' once a week and we have been scoring the different bases. Nothing scored high enough to post here yet, but I think that's more down to the oven temperature than the mix.
Leftover pizza = anything we didn't eat. Chicken, Bolognese sauce, fresh pesto, tomatoes that didn't go in salad, olives etc etc. All with either parma ham or salami over the top (the only bit I buy specially, apart from the mozzarella). Clears the fridge out before the weekend shop.
I'm still experimenting with pizza base recipes - we have 'leftover pizza' once a week and we have been scoring the different bases. Nothing scored high enough to post here yet, but I think that's more down to the oven temperature than the mix.
Leftover pizza = anything we didn't eat. Chicken, Bolognese sauce, fresh pesto, tomatoes that didn't go in salad, olives etc etc. All with either parma ham or salami over the top (the only bit I buy specially, apart from the mozzarella). Clears the fridge out before the weekend shop.
Coq Au Vin - I notice elsewhere that you make sourdough at home. From what I've read and tasted, I'd say that makes the "perfect" pizza base. I've always been dissapointed with my usual yeast/strong flour efforts.
I've wanted to give it a go, but all that "mother starter living under the stairs" business scares me too much. Do you have a suitable home method?
I've wanted to give it a go, but all that "mother starter living under the stairs" business scares me too much. Do you have a suitable home method?
Coq au Vin said:
escargot said:
How did you prep the yeast?
You shouldn't need to. I've always just thrown it in with the rest of the ingredients and never had an issue. Modern dried yeasts (esp the ones in the little sachets) are so reliable now that they will work whatever you do with them. Rude Girl said:
...I'm still experimenting with pizza base recipes - we have 'leftover pizza' once a week and we have been scoring the different bases. Nothing scored high enough to post here yet, but I think that's more down to the oven temperature than the mix ....
Are you trying thin or thick base pizza ? I find a long slow rise (about 2 hours - cooler temp and/or not too much yeast) gives a better texture and flavour for a thick base. Can't comment on thin crust as I don't like it therefore don't make it. I always throw an egg in mine, and often add thyme and oregano to add a little flavour.Oh and I go for a double rise - mix, knead, rise, knock out, shape, allow to rise again whilst adding toppings and oven gets to temp, cook
Edited by Bob the Planner on Monday 7th July 20:28
Bob the Planner said:
Rude Girl said:
...I'm still experimenting with pizza base recipes - we have 'leftover pizza' once a week and we have been scoring the different bases. Nothing scored high enough to post here yet, but I think that's more down to the oven temperature than the mix ....
Are you trying thin or thick base pizza ? I find a long slow rise (about 2 hours - cooler temp and/or not too much yeast) gives a better texture and flavour for a thick base. Can't comment on thin crust as I don't like it therefore don't make it. I always throw an egg in mine, and often add thyme and oregano to add a little flavour.Oh and I go for a double rise - mix, knead, rise, knock out, shape, allow to rise again whilst adding toppings and oven gets to temp, cook
Edited by Bob the Planner on Monday 7th July 20:28
I'm a thin-crust exponent myself. Not tried it with an egg yet, and since it's usually an after-work dinner I can't be fagged with a double rise. It goes in the breadmaker for 45 mins and then it rises while the oven heats after that.
You affected by Phase 2a then?
I use a bit of semola flower(durum wheat flour) about 10% compared to the rest of the mix i.e. 90g flour 10g semola. then the usual yeast, salt and brown sugar mix, kneed for 10 minutes then role my bases out to about 3-5 mm
Sauce - Plenty of garlic about 3-4 finely chopped cloves too one can of toms and a heaped tea spoon of tomato pesto or sundried tomato paste.
Fan assisted at max for 10-20 mins before cooking, chuck the baking tray in 10 mins before putting toppings on to the pizza 7-10 minutes job done !!
Sauce - Plenty of garlic about 3-4 finely chopped cloves too one can of toms and a heaped tea spoon of tomato pesto or sundried tomato paste.
Fan assisted at max for 10-20 mins before cooking, chuck the baking tray in 10 mins before putting toppings on to the pizza 7-10 minutes job done !!
I quick and easy recipe for pizza base I was told about years ago just involves flour and a small pot of natural yoghurt. I can't remember exactly how much slf-raising flour to use but 10oz seems to stick in my memory, but I suppose you can add as much/little as required to get the right consistency. It certainly saves the hassle of mixing yeast.
I am still scanning B&Q off cuts everytime I am down there for a nice slab of granite worktop to use for pizza. This seems to be the key from what I have been told.
That said, does anyone use the pre made bases? OK it's not as good as it could be, but ideal for a quick pizza. Passata/pesto, grate some cheese over it, throw on anything you want or need to use up and voila.
That said, does anyone use the pre made bases? OK it's not as good as it could be, but ideal for a quick pizza. Passata/pesto, grate some cheese over it, throw on anything you want or need to use up and voila.
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