Pizza dough in the breadmaker? - Page 2

Feek · 24-10-2010, 17:05

The kids are absolutely loving them, mine is in the oven now. I shall do this again but try and get the balance and size better between next time as I've ended up deep pan rather than thin and crispy.

Jonny69 · 26-10-2010, 13:04

One of my next jobs is home made pizza dough. Sounds like a top effort that went down well

My recipe for (edit: bread) dough is:

500g strong bread flour
320ml warm water
1.5tsp salt
2tsp instant yeast

Some other points:

I would leave the oil out at this point and give each base a sprinkle just before baking, but that's just my preference.
The crunchy rough stuff you get underneath pizzas is semolina flour.
Sugar will make the crust darker but also make the dough taste sweeter. You can leave it out.
Leave the dough to rise in a bowl for an hour or so before shaping into the bases, then let it rise again. This significantly improves the taste of the dough, but you'll need to allow for the extra rising time.

Feek · 28-10-2010, 20:53

This is one of the ones which was made yesterday evening using Lozza's recipe - 45 minutes in the breadmaker, rolled out into the base shape and then left for an hour before building. Unfortunately we didn't have much in the way of toppings so it was just some unusually large slices of pepperoni and some frankfurter style sausage.

It looks a bit insipid but that's just the bright light in the kitchen giving that effect.

There's no indication of size there, that's the diameter of a standard dinner plate. No picture after cooking as they were all nommed

Jonny69 · 30-10-2010, 12:45

Looks damn good to me!

Lozza · 31-10-2010, 11:11

eeeeeEEEE look at the size of the pepperoni!

did you manage to get it more thin and crispy?

Feek · 14-11-2010, 15:47

Aye, that one pictured above was just about right

The yeast I've been using is the small 7g packets - They say to use them within 48 hours (or 24 hours, or something short) so I've been throwing away what's left after I've made each batch. Does that make sense, does the yeast go off/die if it's left open for a week?

Lozza · 14-11-2010, 17:37

I think it does deteriorate but I wouldn't say it would go so quickly, as long as you seal it up with one of those clippy things...

I buy this this yeast.. http://www.lakeland.co.uk/doves-farm...F/product/7338
and I use these things to seal the top http://www.lakeland.co.uk/klippits/F...s/product/2893

Feek · 14-11-2010, 18:22

Perfect, ta. I'll see if I can source any locally as on a small order there the postage is horrendous!

Feek · 14-11-2010, 19:47

.. and here's tonights ..

There are four downstairs about to go in the oven that look just like this. I can't find anywhere locally that does pepperoni in smaller sizes so they're all huge. The diameter of the pizza is about 10"

Toppings are flame grilled chicken, bbq chicken, ham and bacon and the topping layer is quite thick

Yes, we like meat based pizza

Lozza · 14-11-2010, 21:13

I sense a Sunday night ritual in the Feek household!

Any of your pound type shops should do a similar type clip.

24-10-2010, 17:05	#11
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	The kids are absolutely loving them, mine is in the oven now. I shall do this again but try and get the balance and size better between next time as I've ended up deep pan rather than thin and crispy. __________________

26-10-2010, 13:04	#12
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	One of my next jobs is home made pizza dough. Sounds like a top effort that went down well My recipe for (edit: bread) dough is: 500g strong bread flour 320ml warm water 1.5tsp salt 2tsp instant yeast Some other points: I would leave the oil out at this point and give each base a sprinkle just before baking, but that's just my preference. The crunchy rough stuff you get underneath pizzas is semolina flour. Sugar will make the crust darker but also make the dough taste sweeter. You can leave it out. Leave the dough to rise in a bowl for an hour or so before shaping into the bases, then let it rise again. This significantly improves the taste of the dough, but you'll need to allow for the extra rising time. __________________ Last edited by Jonny69; 24-11-2010 at 13:21.

28-10-2010, 20:53	#13
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	This is one of the ones which was made yesterday evening using Lozza's recipe - 45 minutes in the breadmaker, rolled out into the base shape and then left for an hour before building. Unfortunately we didn't have much in the way of toppings so it was just some unusually large slices of pepperoni and some frankfurter style sausage. It looks a bit insipid but that's just the bright light in the kitchen giving that effect. There's no indication of size there, that's the diameter of a standard dinner plate. No picture after cooking as they were all nommed __________________

30-10-2010, 12:45	#14
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Looks damn good to me! __________________

14-11-2010, 15:47	#16
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	Aye, that one pictured above was just about right The yeast I've been using is the small 7g packets - They say to use them within 48 hours (or 24 hours, or something short) so I've been throwing away what's left after I've made each batch. Does that make sense, does the yeast go off/die if it's left open for a week? __________________

31-10-2010, 11:11	#15
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	eeeeeEEEE look at the size of the pepperoni! did you manage to get it more thin and crispy?

14-11-2010, 17:37	#17
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	I think it does deteriorate but I wouldn't say it would go so quickly, as long as you seal it up with one of those clippy things... I buy this this yeast.. http://www.lakeland.co.uk/doves-farm...F/product/7338 and I use these things to seal the top http://www.lakeland.co.uk/klippits/F...s/product/2893

14-11-2010, 18:22	#18
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	Perfect, ta. I'll see if I can source any locally as on a small order there the postage is horrendous! __________________

14-11-2010, 19:47	#19
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	.. and here's tonights .. There are four downstairs about to go in the oven that look just like this. I can't find anywhere locally that does pepperoni in smaller sizes so they're all huge. The diameter of the pizza is about 10" Toppings are flame grilled chicken, bbq chicken, ham and bacon and the topping layer is quite thick Yes, we like meat based pizza __________________

14-11-2010, 21:13	#20
Lozza Appreciates the very fine things in life Join Date: Jul 2006 Location: Simplicity Posts: 457	I sense a Sunday night ritual in the Feek household! Any of your pound type shops should do a similar type clip.