Posted: Tue Jul 26, 05 3:01 pm Post subject: Pizza base
Any top pizza base recipes?
Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Jul 26, 05 3:06 pm Post subject:
Top base recipies?
I make mine with 00 flour. Quantities below are for 3 bases.
14oz flour
1 tsp salt
1 level tsp dried yeast
warm water.
Activate the yeast in a bit of the water (use a bit of sugar if you like)
When nice and frothy, add into the flour and salt.
Kneed thoroughly until a smooth but stretchy dough is achieved.
Leave to proove until at least doubled in size (20 mins +)
Knock back
Roll (or toss) to shape
Build
Rest for 5 minutes
Put in roaringly hot oven until cheese is melted and the crusts are just crispy.
Put in roaringly hot oven until cheese is melted and the crusts are just crispy.
The hot oven is absolutely essential - I use 200 in a fan oven.
Swap some of the water for a generous glug of olive oil.
And leave the dough covered overnight in the fridge and take it out to make the pizza the next day - for some reason every time I do this I get a much much nicer ciabatta-y type crust (well, I mean the pizza does).
Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Jul 26, 05 3:10 pm Post subject:
tahir wrote:
Northern_Lad wrote:
Top base recipies?
Knew you'd like that, wossalthis 00 flour mullarkey, ain't got that in the Tesco Express...
00 Flour or pasta flour. Doesn't require as much water, and lower gluten too. Gives a crispy, rather than soggy, base
Found this other flour site called The Flour Bin recently, not cheap, but reasonable enough if you want to try out a range of more unusual things by delivery.
Otherwise just use plain or bread flour for the pizza and don't get fooled in to trying any healthy wholemeal nonsense or adding herbs or anything daft.
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Jul 26, 05 3:16 pm Post subject:
tahir wrote:
Northern_Lad wrote:
Gives a crispy, rather than soggy, base
I like crispy, how much difference does it make?
Quite a bit. Obviously it also depends on how thin you roll it out, but bread flour will rise more during the cooking and not go as crisp.
A very good investment for crispy bases is a pizza stone; about �10-�15.
i know this is not in the spirit of downsizer and all that,
but i have had huge success with a 'wrights ciabatta bread mix'
comes in a bright blue packet.
or a pitta bread is pretty good too.
In that case see if you can roll it out on the worktop and slide it on to a hot tray (Delia has some faffing about with polenta but if you are the type of chap who has polenta in a holiday cottage I'm resigning from this site)...that seems to help.
Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Jul 26, 05 3:22 pm Post subject:
tahir wrote:
Northern_Lad wrote:
A very good investment for crispy bases is a pizza stone; about �10-�15.
We'll be doing this on holiday in Norfolk next week, no stones...
You can take them with you. They're about 16" diameter (fits into all standard ovens). Only problem is that they take a couple of hours to cool down.
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Jul 26, 05 3:25 pm Post subject:
Bugs wrote:
... faffing about with polenta ...that seems to help.
It does.
Pizza stone in the hot oven (well, it lives in there permanantly)
Pizza built on a wall tile (30x40cm) with some polenta to stop things sticking.
You can then build the pizza at you leasure and a quick flick of the wrist and it's in the oven.
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