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Original poster

How do I get my pizza bases flat?

26 replies

KatyMac · 28/09/2011 11:16

The breadmaker makes the dough then I have to get it flat

I end up with 2 inch thick pizzas (fine for DH, less fine for me)

So how do I make the dough thinner & flatter

OP posts:
christmasmum · 28/09/2011 11:19

I grease a round pizza baking sheet slightly, roll the base out into a circle, lift it into the tin then press it down round the edges so it doesn't contract back. My DH puts the ball in the middle of the tray then squashes it out to fit the tray. Both seem to work, though my method is clearly the best :)

christmasmum · 28/09/2011 11:19

Oh, I also only use half the dough for each and do two pizza bases so they get nice and thin. You can freeze one base if you don't want two?

Original poster
KatyMac · 28/09/2011 11:22

My dough seems too elastic I think - it springs back

OP posts:
AMumInScotland · 28/09/2011 11:22

I roll mine out on a floured surface with a rolling pin - properly speaking you should do it all with your bare hands, whirling it round in the air.....

mercibucket · 28/09/2011 11:22

what's the recipe? I make mine in the mixer and they roll out v thin and flat but it's a v simple recipe, just plain flour, olive oil, salt and a packet of yeast.

stealthsquiggle · 28/09/2011 11:24

can someone give me a breadmaker pizza base recipe that works for them? I tried the one from my breadmaker book and it came out dry and biscuity Confused

Bramshott · 28/09/2011 11:36

If you heat up the tray before you put the dough onto it, it sticks slightly and you can squash it out to the edges.

Original poster
KatyMac · 28/09/2011 11:37

My base is lovely just too thick Hmm

1lb flour
pack of yeast
an egg
1 teaspoon salt
2 teaspoon sugar
1oz butter (but I use olive oil)

OP posts:
mousymouse · 28/09/2011 11:44

that's enough for two baking trays.
for one tray I use 250g flour. I also add quite a bit of oil to the dough, then it gets nice and silky and not sticky and crunchy after baking.
you can roll this dough out quite thinly.

250g flour
100ml water
50ml olive oil
half a sachet yeast or half a tablespoon dried active yeast
pinch of salt
maybe some oregano

Bramshott · 28/09/2011 11:53

Hmm - I wonder if it's the egg that's the problem? An egg would enrich the dough and might make it too 'pingy' I guess.

I do:
300g flour (pasta flour works best)
1 tsp dried milk
1/2 tsp sugar
1 tsp salt
1 tbsp olive oil
170mls water

That makes 2 bases.

Bramshott · 28/09/2011 11:53

Oh, and yeast of course Blush. 1/2 tsp dried yeast.

stealthsquiggle · 28/09/2011 12:10

3 to try Grin - thanks.

I want to make mini pizza bases for DD's cooking party - so ideally I want to make the base and then freeze them until the party - does that work? My alternative is bought ones (which I hate, but as DH has pointed out, I don't have to eat them) or to use small thick tortillas.

KatyMac I am also thinking the egg might be the issue from a non-co-operation perspective.

Bramshott · 28/09/2011 12:11

I freeze the dough and then defrost and roll out.

stealthsquiggle · 28/09/2011 17:46

really? Do you think it has to be done that way? I don't want to be rolling out 20 pizza bases as well as all the other flapping I will be doing on party day....

CleanHankie · 28/09/2011 21:38

Would Pizza on a soft roll not cut it stealthsquiggle? Does it have to be proper pizza bases?

I always roll my edges up, stops my base from inflating as it were

CogitoErgoSometimes · 29/09/2011 07:57

Half that amount of flour (8oz) for a 12" pizza plate....

stealthsquiggle · 29/09/2011 10:26

might do, cleanhankie - DH thinks I am overcomplicating it with "proper" pizza base ideas [dither]

Bramshott · 29/09/2011 11:26

I suppose you could roll them out, and then layer them with greaseproof in the freezer. I'd be worried about them shrinking/contracting through.

MmeLindor. · 29/09/2011 11:30

Half the flour, and get rid of the egg.

Eggy dough is always difficult to roll out.

Original poster
KatyMac · 29/09/2011 12:27

So how much of the other bits?

1lb flour ==>8oz
pack of yeast ==>1/2 pack
an egg ==>XX
1 teaspoon salt ==>1/2 tspn
2 teaspoon sugar ==>1 tspn
1oz butter (but I use olive oil)==> 1/2 oz
9oz water==> 4.5 oz (or more cos there is no egg?)

OP posts:
mousymouse · 29/09/2011 12:39

for 250g flour (roughly 8.5-9oz) you need around 150ml liquid for a smooth dough.
for pizza I use 100ml water and 50ml oil. sorry no idea what that is in ounces.

MmeLindor. · 29/09/2011 13:05

I use this recipe, from OMDB

It is fab.

CogitoErgoSometimes · 29/09/2011 15:11

My 12" pizza plate takes,,,

8oz strong bread flour
1 egg
1 sachet yeast
pinch salt and sugar
glug of olive oil
enough tepid water to mix to a soft dough

Roll out really thinly, pinch a border at the edges. If you leave it to one side for 20 mins before cooking it rises a little but it's still pretty flat.

ScaryFairy28 · 29/09/2011 15:22

Why not use mini nann breads or pittas if it's just for kids.

stealthsquiggle · 30/09/2011 18:55

scaryfairy I am torn between "it's just for kids" and dread that some precocious child will reject it as not a "proper" pizza base...

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