Give me your pizza dough tips please...

[Thatisrice]

Fed up of ordering take away pizza that I don’t particularly enjoy - so have decided to make my own. Have googled a few recipes - but looking for your hints and tips e.g.

• is white flour ok or do I really need strong flour?

• is ‘very strong’ flour too strong?

• is milk better or sugar?

• when is the earliest I can start making it (without having to freeze)

... and what’s the minimum time?

• any other mega tips? I’ve not got a bread maker or dough hooks so will have to be by hand.

Thanks.

I did a flour test last year to see what was best. We all preferred the 00 (it’s actually sold as “pizza flour” here), but plain was fine too. Strong bread flour was least favourite.
Definitely no milk in a pizza dough, only flour, yeast, water, salt and a little oil.
Very hot oven, pizza stone if you have one, bottom shelf and fan assisted gives a good crust which is cooked through properly. Don’t overload it with toppings.

I start about an hour before I want to put the first one in. I don’t think it needs a long rise at all.

500g makes 2 or at a push 3 large thin pizzas.

Another Jamie Oliver pizza dough recipe fan. It's very easy.

Plain flour, natural yoghurt and a little bit of baking powder. Mix, leave covered for an hour then roll out. Bake for 10 - 15 mins then add your topping and finish in the oven. Amazing

Another vote for the Jamie Oliver recipe. I make half the amount which is exactly right for 3 standard size pizzas and 10 dough balls.

We use Gino's recipe in this house. It's easy.

Use strong white flour though, plain is much tougher.

Toppings purchase, dough in the hot cupboard.... and looks roughly twice the size of when I put in eeeek!

The dough still seemed a bit sticky though when I put it in. Please tell me it’s still going to be ok????

... by put it in, I mean put to rise.

We use white spelt flour, fresh yeast, warm water, olive oil and salt.
I'm surprised how many recipes have sugar in - ours doesn't!

Big late, but yes, typical rising times are to "double the size of the dough".