Pizza dough | ExpatWoman.com
 

Pizza dough

54
Posts
EW NEWBIE
Latest post on 22 January 2012 - 11:42

I am in search for the perfect pizza dough recipe. I made the dough yesterday in my bread maker, and whilst it was ok, I think the consistency seemed a bit sticky. Does anyone have a tried and tested recipe as well as describe what the consistency should be to make the perfect pizza?

Thanks!

42
Posts
EW NEWBIE
Latest post on 23 January 2012 - 16:59
Is 500g = to 500 ml??? Not sure if this is what you mean, so I try to answer. I measure water and oil on the scale. 250gr of water is for sure 250ml, however I doubt the same conversion can be made for Olive Oil.
221
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EW NEWBIE
Latest post on 23 January 2012 - 15:58
Is 500g = to 500 ml???
42
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EW NEWBIE
Latest post on 22 January 2012 - 22:56
Here is a popular Italian recipe, from a popular Italian forum: 500g Flour 250g Water 50g Extra Virgin Olive Oil 25g dry Yeast 10g Salt The way the ingredients should be mixed is similar to Jamie Oliver's recipe. The only Nonna's recommendations would be to only add the salt after the flour-yeast-water-oil have mixed well together. Yeast and salt should never touch, in order to allow yeast to work properly. Another tip is, after you have made the pizza dough, throw it on the table 2-3 times, with energy! Besides being a great stress-reliever, it helps the rising process. And last... after the dough has rested for 2 hours, don't knead the dough at all, but just shape it and if you have time, after placing it in the right tray, leave it to rise for another hour, then prepare it for the oven! I am hungry now...
169
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EW NEWBIE
Latest post on 22 January 2012 - 16:46
Jamie Olivers pizza dough is a winner, I make this recipe and cut it into 4, it will cover a prestige flat tray. It freezes really well. Best tasting recipe I've tried - http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough
308
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EW EXPLORER
Latest post on 22 January 2012 - 14:16
Same as Stovetop too, although mine uses honey. Not sure about the quantities as i don't do cups! As Freckly said, i mix flours, use wholegrain and strong white mixed usually, and rolling it out semolina is great too. I get enough for 3 large thin crusts from my recipe, so i use one and freeze two balls, which defrosts and room temp in an hour.
943
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EW GURU
Latest post on 22 January 2012 - 14:13
Ok admitedly I'm lazy, but I use the Betty Crockers Pizza Crust sachets and just add water - it's great for when I have nothing to cook and need a quick fix and it works so well. The only thing is that its one of those items that I find in the supermarket and then it suddenly disappears for a couple of months (this drives me insane about certain products in Dubai!!) so now when I do find it I just stock up :-)
192
Posts
EW NEWBIE
Latest post on 22 January 2012 - 13:32
I do the same reciepe as Stovetop. Sometimes i mix it up with using mixed flours instead of plain one, and now im adding selmolina to it and its delicious!!
3376
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EW MASTER
Latest post on 22 January 2012 - 13:16
I just went to Carrefour to the bakery section and asked them for dough. Paid dhs5 for 1kilogram of readymade dough. Hey now, that's pretty brilliant.
708
Posts
EW GURU
Latest post on 22 January 2012 - 12:58
1 1/2 cups flour 1 teaspoon salt 3/4 teaspoon active dry yeast 1/2 cup lukewarm water, and probably a little more as you try and get the dough together 1 tablespoon olive oil Stir the yeast and salt into the flour in a bowl. Add the water and olive oil, stir the content into a ball. Dump the ball and all scraps onto a floured surface, cover with the bowl for 5 minutes. Meanwhile, spray some oil into the bowl, or use your fingers to oil the sides. Knead the dough for a couple of minutes and then put it back in the oiled bowl. Cover with clingfilm. The dough will rise in 2 hours. After that just deflate it gently, roll it into a ball and then leave it in clingfilm for 20 mins. Ready to use! I love this dough, super simple although a little messy. But if you like thin crust pizza, this is very good.
85
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EW NEWBIE
Latest post on 22 January 2012 - 12:57
I've made this one several times and liked it : http://annies-eats.com/2008/08/15/perfect-pizza-crust/ I think there is also a recipe on her blog for thin crust pizza if you prefer that. HTH (:
3220
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EW MASTER
Latest post on 22 January 2012 - 12:53
I just went to Carrefour to the bakery section and asked them for dough. Paid dhs5 for 1kilogram of readymade dough.
 
 

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