|
Pizza dough
|
|
23-03-2009, 11:34 AM
Post: #1
|
|||||||||
|
|||||||||
|
Pizza dough
Hi everybody, I have tried to make pizza dough in all kinds of ways but they are always hard and not at all like the ones we eat in the Italian restaurants. I have tried those you buy in a box, tried to make it myself, tried to use the bread maker to mix and rise and then shape it myself, tried to use one bag of yeast or else just a coffee spoon like they say in the recipes but nothing ever seems to work. What am I doing wrong? I roll it out using a rolling pin should I try to stretch it by hand? The dough always seems to shrink after I rolled it out, should I let it rest before I apply the filling? Thanks, Francisca
|
|||||||||
|
|||||||||
|
23-03-2009, 04:04 PM
Post: #2
|
|||||||||
|
|||||||||
|
RE: Pizza dough
I found this on youtube it may be of interest or at least fun!!
 http://www.youtube.com/watch?v=72oe_j-0gwE |
|||||||||
|
|
|||||||||
|
23-03-2009, 04:42 PM
Post: #3
|
|||||||||
|
|||||||||
|
RE: Pizza dough
Thanks Emma, I will try this technique the next time I bake a pizza! I hope it works.... I had never thought of searching on the Internet! Francisca
|
|||||||||
|
|
|||||||||
|
26-03-2009, 04:49 PM
Post: #4
|
|||||||||
|
|||||||||
|
RE: Pizza dough
I've found this works well (for a deep pan type - if anyone can tell us how to make the thin crispy type without them flopping, sticking and tearing please share!): 400g bread flour, one sachet instant dried yeast, pinch of salt mixed together. Add 50ml olive oil, approx 180ml warm water (add just under first and add more if dough too dry) and 2 rounded tablespoons of finely grated parmesan/2 flat tablsepoons of shop-bought powdered parmesan. Knead WELL - 5 mins on slow in a mixer, if by hand ideally 10 mins - and leave for 1 1/2 hours to rise. Then knead briefly, roll out roughly with a pin and finish stretching it by hand. If it 'snaps back' then leave 15 mins and try again. Pop on a baking sheet and leave for 5-10 mins before spreading with tomato sauce and putting in the oven on its hottest setting. Take out after 5 mins to add cheese and other toppings. Usually takes about 15 mins to cook at 220c in my oven but keep checking on it to be safe.
|
|||||||||
|
|
|||||||||
|
26-03-2009, 08:42 PM
Post: #5
|
|||||||||
|
|||||||||
|
RE: Pizza dough
I tried Emma's video on the rolling out of the dough today and I quite liked the results, my pizza was much more airy although my dough was slightly too wet. I also found another tip online about using semolina with flour to dust the dough. I am dying to try it again soon. I will try your recipe as well and then stick to the one which gives best results! I find 400g of flour quite a lot though..... I use 225g for a pizza of 30cm. I baked mine at 200ºC because I had the idea that the too high temperature was the reason why my pizzas were so hard. The idea of the Parmesan sounds nice, thanks!
|
|||||||||
|
|
|||||||||
|
08-05-2009, 06:47 PM
(This post was last modified: 17-05-2009 11:14 AM by ashgray2.)
Post: #6
|
|||||||||
|
|||||||||
|
RE: Pizza dough
Is there any Pizza dough with flavors?
If it does, I would appreciate the pineapple flavor. I really love pineapple not just the taste. but also it gives lots of vitamins. _______________ Small Kitchen, Travel Discounts |
|||||||||
|
|
|||||||||
|
10-05-2009, 09:24 AM
Post: #7
|
|||||||||
|
|||||||||
|
RE: Pizza dough
I would guess only by adding cheese/garlic/herbs/olive oil??
|
|||||||||
|
|
|||||||||
|
« Next Oldest | Next Newest »
|