Home made pizza base

[Pan]

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.

cracks about it being deep pan are fine...

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 ) I also do doughballs with any left over dough.....

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.

er..fast-acting what?

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

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..

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.

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.

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.

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

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

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!

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.

mille grazie.

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.

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.

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

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

Molto Tragedia!! ( bit dramatic.?.)

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?"

Ooops.

You are allowed to be dramatic when you ruin dinner. :o

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.

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

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!

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.

We have just had home made pizza and it was delicious. I followed a Jamie Oliver recipe but cut the quantity by half as his made 6 pizza's. These are the quantities after I halved the recipe.

Mix together 500g strong white flour, 1 packet of fast acting yeast (7g), 1/2 teaspoon salt, 1 teaspoon sugar, 2 tablespoons of olive oil and 300ml of lukewarm water. Mix together and knead for about 10 mins. I use my Kenwood for the kneading bit. Roll out and put your toppings on. This would make two large pizza's or a large pizza and about 8 doughballs. No need to prove. Bake the dough balls for about 12-15 mins @ 220 and the pizza for about 20 mins @220. I like a lot of topping so if you have less topping it may take less than 20 mins.

I also made a cheat for the tomato topping. I mixed together half ketchup and half tomato puree with some italian herbs.