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Home made pizza base

(31 Posts)
Pan Sat 27-Aug-11 23:44:59

Tomorrow is another cooking lesson with dd and I - we are going to do a pizza, incl base of which I have nooo experience.
Some recipes say mix the yeast, sugar and water and leave it for 10 mins, and then add to the flour, oil and salt mix. Other say make the dough entirely and leave it covered for about an hour to 'prove'.
Is there an MN view on which is best/right?
tia.

Pan Sat 27-Aug-11 23:46:58

cracks about it being deep pan are fine...

geraldinetheluckygoat Sat 27-Aug-11 23:51:25

ha, Pan!
I make it all in one, and leave it to prove. Infact I usually do it in the breadmaker, but have done it by hand, and it turns out great. Will be more fun to do that way with your dd, I guess (but less messy in breadmaker wink) I also do doughballs with any left over dough.....

MyCatHasStaff Sat 27-Aug-11 23:51:27

You don't need to faff with the yeast if you use fast-acting. I don't prove pizza dough, just personal preference, because I like thin crust. I do use olive oil for pizza dough though.

Pan Sat 27-Aug-11 23:52:43

er..fast-acting what?

geraldinetheluckygoat Sat 27-Aug-11 23:53:37

yeah the little sachets of fast acting yeast.....

Pan Sat 27-Aug-11 23:55:16

ah right - I will look forthe fast acting sort - which Iassume will be so labelled...it will be 'more exciting' for dd than sitting round for an hour or so whilst it proves itslef..

Pan Sat 27-Aug-11 23:58:45

so let me get this right - using fast-acting means I can mix it in with the sugar and water - leave for about 10 mins, and then mix that in with the flour mix?
Just a slightly patronising nod will do.grin

AngryFeet Sun 28-Aug-11 00:06:38

Right I make the best pizza dough in the world FACT. Well not quite but almost. Ingredients are 225g '00' flour (Waitrose sell it), 2tsp dry yeast, 150ml water (warm but not boiling hot), 1 tsp sugar, 1 tsp salt.

Put the water in large bowl with the sugar then add the yeast and whisk for a few seconds with fork, leave for 15 mins and it should have reacted and made a foam on top of the water. Sieve in your flour and salt then mix until a dough is formed. Knead well for 5 to 10 mins then leave in bowl covered with tea towel for 2 hours. Makes 2 medium sized bases.

Pan Sun 28-Aug-11 00:10:18

Ah thanks AF! Will cut n' paste yours for the best pizza dough in the world! It's a mix of the two methods but sounds good.

Though naturally I will tell dd that it's how Papa makes a it!.

thanks all for guidances.smile

geraldinetheluckygoat Sun 28-Aug-11 00:11:58

I think that fast acting means that you can just mix all the ingredients together in one go, then leave to prove for while. So you dont have to mix it with the water first. but I am probably wrong, I am fairly clueless to be honest <helpful>

thisisyesterday Sun 28-Aug-11 00:12:25

<nods> ny recipe is basically same as angryfeet

after you leave it for the first rising knock it back and knead briefly and then let it sit for a while, the longer the better for a nice stretchy dough

Pan Sun 28-Aug-11 00:14:47

no geraldine - tis me that was utterly clueless until 30 mins ago, so thank you.

Won't try to fling it around in the air! <th' probably will to show off, sadly grin>

MmeLindor. Sun 28-Aug-11 00:34:51

I don't let mine prove at all but I like Italian style thin bases.

3 cups of flour
Tsp salt
Tsp sugar
Tsp fast acting yeast
Lukewarm water

Mix. Roll out. Done.

Takes about 5 mins.

Pan Sun 28-Aug-11 00:37:57

mille grazie.

MyCatHasStaff Sun 28-Aug-11 00:49:44

Sorry - fast acting yeast, it comes in little sachets (7g I think). You can use it straight into the other ingredients and no hanging around. AngryFeet's recipe sounds good though.

CogitoErgoSometimes Sun 28-Aug-11 16:33:23

I use the sachets of 'fast acting yeast for bread machines'..... Add to 8oz flour, 1 egg, some oil, salt, italian herbs, pinch of sugar and enough water to make into a soft dough. Knead until smooth and then roll out to the size of the pizza plate. Brush with oil, keep the toppings relatively sparse and then leave it to one side for about 30 mins - enough time for the oven to heat up.

geraldinetheluckygoat Sun 28-Aug-11 16:40:10

so.......how did it go? and did it get stuck to the ceiling? grin

Flisspaps Sun 28-Aug-11 17:11:58

MmeLindt That's how I make mine too - no faffing with proving, and no waiting grin

Pan Sun 28-Aug-11 17:13:27

Molto Tragedia!! ( bit dramatic.?.hmm)

I not only mix the ingredients but I also mixed the various advices given....soooo..the dough was more like a cake mix - not even a dough. I spread it on the pizza plate and put it in the oven to dry a little - it just hardened in about two minutes.

So tomorrow, we go again. 'Cept sticking to one, and only one recipe. if dd was a couple of years older she would have rolled her eyes. but now she just went "aweeeee....shall we have pasta?"

MmeLindor. Sun 28-Aug-11 17:55:03

Ooops.

You are allowed to be dramatic when you ruin dinner. grin

Photo has gone a bit funny, but here is the recipe I use. I now use cups to measure, as I have found it works well, but recipe is in metric/imperial.

theginganinja Sun 28-Aug-11 17:56:59

I am another 'non prover', it's pizza, doesn't need to prove.

Pan Sun 28-Aug-11 18:10:07

Mme - thanks. You would then have appreciated the swinging arm gesticulations that went with the discovery!

I was a bit nonchalant as I do biscuits and various cakes and quiches from scratch almost without looking - never used any packet mixes for anything. Bit like Usain Bolt disqualification today - no excuses!

MmeLindor. Sun 28-Aug-11 18:20:15

Ah, it happens to us all.

I am good at scones but the one day when I decided to take photos and blog about them, they were awful. Hockey pucks.

If all fails, there is always pizza delivery service. Or bought cakes.

Pan Sun 28-Aug-11 18:24:40

shock

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