Home made pizza
Discussion
150g sieved plain flour
1tsp salt
1tsp sugar
1 packet dried yeast
approx 200ml tepid water
Mix all that lot together and knead for 5 minutes. Make sure the dough isn't too wet - you may not need all that water, you may need more. After kneading, sprinkle with flour, cover with a damp cloth (note - damp, not wringing) or clingfilm and leave in a warm place (e.g. airing cupboard). After 1-1.5 hours it should have doubled in size, whereupon you can roll it out.
That recipe makes fantastic dough, and can be used for bread rolls, breadsticks, etc etc.
Enjoy!
1tsp salt
1tsp sugar
1 packet dried yeast
approx 200ml tepid water
Mix all that lot together and knead for 5 minutes. Make sure the dough isn't too wet - you may not need all that water, you may need more. After kneading, sprinkle with flour, cover with a damp cloth (note - damp, not wringing) or clingfilm and leave in a warm place (e.g. airing cupboard). After 1-1.5 hours it should have doubled in size, whereupon you can roll it out.
That recipe makes fantastic dough, and can be used for bread rolls, breadsticks, etc etc.
Enjoy!
HRG said:
Anyone make their own pizza from raw ingredients? Got any top tippage for a first timer. Dough, recipes, how to get it nice and thin without going through the oven railings etc...
All top tips welcome
Just use Lebanese flatbread. Absolutely perfect. Then lump on top good quality ingredients.All top tips welcome
Dough. Flour.....400g for 2 pizzas, 250ml of water....2 teaspoons of sugar, 2 of salt, packet of yeast.
Mix it all up to make the dough and let it prove.
As the base use Passata.....you can get that from any supermarket DO NOT use mashed up tinned tomatoes far too watery.
Use freshly grated parmezan sprinkled over the passata one you've smoothed in onto the thinly rolled bases. Then dot about the mozarella.
Make sure the over is very hot....absolute max...and place the pizzas dierctly onto the grills so that the base keeps dry, once cooked, takes about 10min only, get the pizzas out still on the grill to cool, place them onto a rack to keep the base ventilated.
Favourite toppings of mine are: Divaola.....salami and chilli oil with rocket. And quattro formaggi....mozarell, parmezan, blue cheese and goats cheese.
Be sparing with all of the toppings....too much on top makes them go soggy.
HTH.
Mix it all up to make the dough and let it prove.
As the base use Passata.....you can get that from any supermarket DO NOT use mashed up tinned tomatoes far too watery.
Use freshly grated parmezan sprinkled over the passata one you've smoothed in onto the thinly rolled bases. Then dot about the mozarella.
Make sure the over is very hot....absolute max...and place the pizzas dierctly onto the grills so that the base keeps dry, once cooked, takes about 10min only, get the pizzas out still on the grill to cool, place them onto a rack to keep the base ventilated.
Favourite toppings of mine are: Divaola.....salami and chilli oil with rocket. And quattro formaggi....mozarell, parmezan, blue cheese and goats cheese.
Be sparing with all of the toppings....too much on top makes them go soggy.
HTH.
Pizza dough is basically bread dough, though you don't care if it doesn't rise properly so it doesn't matter if you over-do it a little with the water!
Roughly, for 'fairly thin' pizzas (i.e. not Pizza Hut dough-fests, but not popadums either):
454g strong white flour
2tsp salt
25g butter at room temp
2x7g sachets fast acting yeast (don't believe any recipe asking for 1x)
300ml warm water
Flour, salt, and butter into a food processor (dough 'blade' if you've got one); blitz.
Add yeast to warm water; mix
Turn on the processor again and add the water/yeast until it all comes together; plus 10 secs.
Put the dough in a bowl; cover and leave 40 mins or so; it should double in size
Divide into 4 and roll them out flat; don't worry about round
Cover and leave for 15 mins more, just so they rise a little bit
Then, put tomato sauce, basil and mozarella on one and bake it now (oven temp: "Hot! Hot!" for 10 mins -ish), and bake the other three for 5 mins and freeze them for later.
HTH
Roughly, for 'fairly thin' pizzas (i.e. not Pizza Hut dough-fests, but not popadums either):
454g strong white flour
2tsp salt
25g butter at room temp
2x7g sachets fast acting yeast (don't believe any recipe asking for 1x)
300ml warm water
Flour, salt, and butter into a food processor (dough 'blade' if you've got one); blitz.
Add yeast to warm water; mix
Turn on the processor again and add the water/yeast until it all comes together; plus 10 secs.
Put the dough in a bowl; cover and leave 40 mins or so; it should double in size
Divide into 4 and roll them out flat; don't worry about round
Cover and leave for 15 mins more, just so they rise a little bit
Then, put tomato sauce, basil and mozarella on one and bake it now (oven temp: "Hot! Hot!" for 10 mins -ish), and bake the other three for 5 mins and freeze them for later.
HTH
Timmy35 said:
As the base use Passata.....you can get that from any supermarket DO NOT use mashed up tinned tomatoes far too watery.
I use Passata and add crushed garlic, crushed fennel seeds and a few twists of black pepper (leave for a few hours before topping so that the flavour of the fennel and garlic gets well absorbed into the passata.I make homemade pizza from time to time. Good one to involve the kids in.
You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't f
k around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.
You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't f
k around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.captainzep said:
I make homemade pizza from time to time. Good one to involve the kids in.
You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't fk around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.
Otherwise known as Waitrose Passata. You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't f
k around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.
Timmy35 said:
captainzep said:
I make homemade pizza from time to time. Good one to involve the kids in.
You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't fk around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.
Otherwise known as Waitrose Passata. You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't f
k around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.If you're going to use passata out of a fecking jar you may as well buy the pizza from the supermarket too. The very act of making a pizza is a quiet but satisfying protest against convenience.
Ahhh...the smell of the tomato sauce as it quietly reduces down on the hob.
Feels like a hug from a beautiful Italian woman.
Who is top heavy.
captainzep said:
Timmy35 said:
captainzep said:
I make homemade pizza from time to time. Good one to involve the kids in.
You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't fk around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.
Otherwise known as Waitrose Passata. You could try the 'interweb' for a pizza dough recipe.
But the key for me is the tomato sauce base. Don't f
k around here, take the time to make a decent one with plenty of olive oil, garlic and herbs. It should be boiled down until its thick and can't soak into the dough, thereby making it soggy.If you're going to use passata out of a fecking jar you may as well buy the pizza from the supermarket too. The very act of making a pizza is a quiet but satisfying protest against convenience.
Ahhh...the smell of the tomato sauce as it quietly reduces down on the hob.
Feels like a hug from a beautiful Italian woman.
Who is top heavy.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff