PIzza bases

[zac510]

I've been trying to do my own pizza bases lately. I started with the Jamie Oliver recipe for no other reason that it was the first one on google and have done a few variations with different flours. They're perfectly edible but I just can't get it 'right': thin and crispy. They still taste a little bit doughy. Maybe I'm still not rolling it enough or cooking it hot enough so I'm wondering if people can give some tips or perhaps a different recipe to work with.

One thing I don't yet have is a granite base but there's a stone shop nearby I could probably get one from.

Once I get the base right we can move onto sauces and toppings

[jas xjr]

please add butter to your base. most pizza bases are bland,add real butter and even the base tastes really nice. trust me on this one. i know it is not authentic italian ,but by god does it taste good

[gadzookz]

Use 00 Flour. Also without doubt, use a Pizza Stone to cook it with. Never wash it (in soap at least). Water is ok if you really have to.

[krallicious]

It has taken me a few years to find the correct base but here goes

500g '00' flour
20g Semolina flour
15g frsh yeast
10g salt
50g olive oil
320g water (tepid)
Pinch of sugar

Combine the yeast, sugar and a little bit of the water and leave for a couple of minutes.

Mix all of the dry ingredients together on a large, flat surface and make a hole in the middle. Add the water containing the yeast, olive oil and approx 2/3s of the remaining water. Mix well.

Mix until you have a very slightly sticky mixture (you may not need all of the water). Now knead this for about 30 minutes until the dough is very elastic.

Place in a lightly oiled, large bowl and cover with a damp tea towel. Leave the dough to prove for 1 hour in a warm place.

Once it has risen, knock the air out of the dough and roll out as thin as you like. Cover with your sauce and toppings and place onto a prewarmed stone/baking tray.

[zac510]

Yeah I eventually found 00 at Waitrose.

Do you ever worry about the amount of flour you have to use on the bench when working with the dough and how it affects the recipe?

[krallicious]

Put just enough on so that the dough does not stick. Too much flour can lead to a dryer dough but it is not such a big deal as it is when making pastry.

[Mobile Chicane]

I do ok with the Jamie Oliver recipe, but I think the secret is to use all '00' flour, knead it really well and give it plenty of time to rise.

250 grams of flour is enough for 3 pizza bases, so I divvy up the dough and freeze the remaining portions.

Why people buy pizza bases/mixes - or indeed pizza - is beyond me when it is so simple to make your own.

[sleep envy]

does anyone use lager instead of water and yeast?

[Dupont666]

for sauce....

2 tins of tomatos
basil
olive oil
2-3 cloves of garlic
seasoning
more herbs


simmer and reduce

put pizza stone in oven on max for 45mins

take out and flour stone... put on pre-rolled pizza, ad a small amount of sauce to cover then go play....

I like:

achovie paste
mozarella
italian bacon
blue cheese
cheddar
cherry tomatos

cook for 14-18mins at 200 degrees

eat

Done

[zac510]

Finally got a pizza stone after 3 weeks of waiting from a local stonemason.

Now if I want to cook with this on the BBQ (a Weber), what fuel do you recommend?

[Dupont666]

zac510 said:

Finally got a pizza stone after 3 weeks of waiting from a local stonemason.

Now if I want to cook with this on the BBQ (a Weber), what fuel do you recommend?

doesnt matter, what you got?

wood?
coke?
brickettes?
charcoal?

try making a lamb pizza:

1/2 small onion, cut in half, then sliced thin
1 small clove garlic, crushed and chopped
1 t fresh rosemary, stripped from stem (or you can use dry, just use a bit less)
olive oil
1/4 cup red wine
water (you gotta eyeball this)
1 T tomato paste
6 oz. lamb chop (leftover) sliced into thin strips, off the bone
1/2 cup cheese, I use an Italian blend of mozzarella, asiago and Parmesan
fresh ground black pepper


In a small fry pan over medium high heat pour in olive oil and sweat the onions. Turn down the heat to medium to caramelize the onions. This will take some time (about 15 mintues) but well worth it! Pour in the wine to de-glaze, and add the rosemary and garlic at this time. Simmer and reduce and add the sliced lamb. Cook for a bit longer and then add some water (about 1/4 cup) then the tomato paste. This will thicken up and become your sauce.

mixure plus cheese on pizza base and cook in bbq

[zac510]

That sounds awesome, like a Sunday roast pizza. Maybe you could have a separate one with potatoes, carrots and mint sauce on it

[Blue160]

One thing I've found is the hotter you can get the stone before the pizza goes on it the better. Gas 9 for 40 min or so tends to work, then get the pizza on to the stone as quick as possible before it can lose any heat.

[uncinqsix]

One little point re. 00 flour: the "00" just designates how finely ground the flour is and doesn't tell you anything about whether it's any good for bread/pizza bases or not. Look on the packet and it will say whether it's for bread or biscuits/cakes. The stuff meant for bread has a much higher gluten content and this is what you want.

I just use a very strong bread flour, which works brilliantly.

[zac510]

I didn't know that about the flour. I have '00' but no idea what the gluten content is (it's all in Italian). Will look into the high gluten stuff.

[uncinqsix]

zac510 said:

I didn't know that about the flour. I have '00' but no idea what the gluten content is (it's all in Italian). Will look into the high gluten stuff.

Have a look at the little "nutrition facts" table on the pack: there will be a listing for "protein." If this is over about 10 - 11g/100g, you have bread/pasta flour, if it's much below that, you have cake flour.

Edited by uncinqsix on Sunday 12th July 20:04

[shirt]

do any of the supermarkets sell 00 flour? have been using strong bread flour to great effect but wouldn't mind trying 00. don't say specialist shops/selfridges etc. as they just don't exist here.

[Dupont666]

shirt said:

do any of the supermarkets sell 00 flour? have been using strong bread flour to great effect but wouldn't mind trying 00. don't say specialist shops/selfridges etc. as they just don't exist here.

Small italian stores sell it or try using semolina flour instead, which is available in normal supermarkets.

I find no difference between that and the more expensive flours.

[shirt]

i have semolina flour as i was using krallicious' recipe, will have a go using purely that if i can't find 00.

cheers.

[Davi]

Mobile Chicane said:

250 grams of flour is enough for 3 pizza bases, so I divvy up the dough and freeze the remaining portions.

Do you freeze it before or after you've left it the hour to rest, and any tips. Only time I've tried to freeze it went very wrong, (at least it did when trying to cook later) so I haven't bothered since!