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I have the ingredients I think, just need a good recipe to make some dough.
Any help appreciated.
I just make bread dough
Waits to be shot down in flames.......
Use more olive oil… no… more!
6oz flour - plain, bread, 00 (not self raising)
1tsp dried yeast
1tsp salt
1/2 tsp sugar
1 tbsp olive oil
Mix all the dry ingredients together.
Make a well in the centre.
Add warm water gradually and the olive oil.
Combine until you have a dough.
Knead for 5 minutes.
Leave in a bowl covered with cling film or a damp tea towel in a warm place.
Leave to rise for at least an hour. The longer you leave it the better. Ideally half a day or more.
Knead briefly.
Divide into portions.
Leave to rest for an hour.
Roll/stretch into a pizza base.
The above should be enough for two 12" pizzas.
Ooni classic recipe works every time for me
https://ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
I allow it to rise for 2 hours, portion (170gms ish), shape into balls, wrap in cling film and freeze.
Defrost in the microwave (full power turning the dough balls over every 15 seconds - 5 balls takes about 2 mins max) then, ideally, leave for about an hour before making pizza.
Having a batch in the freezer is excellent. Had pasta last night so I quickly defrosted 1 ball and make a garlic, sea salt and thyme pizza to go with it (very thin).
edit: I should add that I'm using bread flour at the moment as I have a lot of it and we can't tell the difference between it and 00.
I also make my dough in the mixer (Hobart 50). I measure all the dry ingredients with digital scales:
flour first [then zero the scales]
yeast on one side of the mixer bowl [then zero the scales]
salt on the other side of the bowl [then zero the scales]
olive oil poured straight in.
I use the paddle for the initial dry mix and while adding the water (not warm.... no point) only swapping over to the dough hook once all the water is added. Mix time is about 10 mins on medium.
Stolen shamelessly from Trail_rat....
'i do a kilo of sifted 00 flour (find it helps make the dough lighter)
20 grams salt
good glug of olive oil
in a seperate jug i do 400ml tap water 200ml of boiling water
add 5 grams of dried yeast to that or 14grams of fresh in easier times….. give in a couple of minutes
mix the whole lot together
tip onto lightly flowered surface and knead for 10 minutes
Chuck in the bowl , leave covered for an hour – chuck in in the fridge over night
take it out in the morning , at lunch time knock it back and divvy it up into 8 dough balls – i think technically it should be 10 but i like a good chunky light inside but crunchy crust on a thin base –
i leave the doughballs to be used to prove covered on a baking tray till cooking time – those that are not being used get clingfilmed and frozen till required.
for shaping i just hold it vertically thumbs in the centre and push out wards till i have the crust formed and then a combo of thumbs and gravity do the rest.
chuck it on the peel and top it before throwing it in the preheated oven on the hottest setting.
turn it a few times in the oven and then after about 60-90 seconds we are done.'
Lovely.
Quick and dirty recipe for people who like pizza more than talking about it.
Self-raising flour
Yogurt
The lactic acid in the yogurt makes it rise so no need to prove for hours.
Sugar?!?!
That’s an easy nan bread recipe spoon.
Ooni classic recipe is my go-to.
Their newer app has a calculator for different quantities / hydrations / proving times if you want to experiment a bit more. I find it easier than pizzapp.
That’s an easy nan bread recipe spoon.
it's all gravy flat bread
Aye, easy way is always best. Next time your missus suggests a nice Italian meal Tinas...
😂
If you want to go proper rather than flour and a dollop of yoghurt.
That said yesterday I used Onni’s simple pizza dough and it was spot on.
You have to think about what style of pizza you like first. It you want a neapolitan thin and cracker like texture its 00 flour, if you want a more new york style pizza with a bit more chew then use bread flour. My personal preference is a 60% 00 and 40% bread flour.
How do I use a sourdough starter to make pizza dough then?
The dough comes out so well every time my 6 year can throw it into shape.
I put our oven on the cleaning setting and a pizza takes about 4 minutes on a baking steel.
Weigh the water and put polenta on your peel are my top tips. I coat the dough in oil for first rise and again for proving to get the surface from drying. Make your own sauce or it’s a waste of dough. And simple and sparse toppings win every time.
I did it this way DD, was good!
The dough from this recipe is good https://www.bbcgoodfood.com/recipes/rye-pizza-figs-fennel-gorgonzola-hazelnuts use more oil though.
The tomato sauce I make from onion, olive oil, basil and tinned toms blitzed down. The top with this one
https://www.bbcgoodfood.com/recipes/chorizo-pizza-peppers-manchego
OOni one has always worked well for me
Jamie Oliver's one is simple and never fails
https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
1. Your measure of yeast, warm water and sugar into a mixing bowl. leave it alone for 10-15 mins. It's not necessary for the recipe really, but it at least checks your yeast is alive before wasting a whole bunch of other ingredients.
2. Two more measures of water (warm) another measure of sugar and a teaspoon of salt. You can also add a glug of olive oil here if you want , stir and then add your bread flour. (doesn't need to be 00, but if you like that, go for it)
3. kneed until the bread flour is slightly sticky, if it's very sticky add more flour. You'll know if the dough is OK, when you can stretch a bit out and see light through it.
4. divide into pieces or keep as one depends on your quantity, and hand shape into a smooth ball (important) and let it rise in it's own oiled container. I do mine overnight in the fridge, but you can use it after proving. If you've done it slowly it'll be a nice fluffy globe, try not to knock too much air as you shape it. As you shape it out, start by just pinching out the edge, and then just stretch it carefully out making it as thin as you want.
The real trick to pizzas though getting the oven to a good temp, (300+) or a least as high as your oven will go, and let it sit at that for at least 40mins to an hour, and get a pizza stone, shove it in there, and leave it alone. Good even high temp is what you're after, pizza should take no more than 5-8mins to bake.
Having recently got into baing sourdough i used this sourdough pizza recipe the other day.
Cooked in a regular oven on a pizza stone. The results were stunningly good...i'll definitly be making it again later this week.
Quick question for the experts....
...if i want to freeze my dough balls when is the best time to do it? Immediately after shaping or after/midway through the final proof after they gave been shaped?
I always portion, wrap and freeze after the first rise.
TBH I never do a "final rise" as such. Just defrost and allow to warm up for 30 mins (during which time the dough does grow - sometimes bursting out of the cling film !
I'm wondering whether (if you let it proof a second time) when you portion it up and freeze it you knock the last of the air out so when it's defrosted there little in the way of oven spring left.
Hope that makes sense!
If you fancy freezing your balls, do it gradually without killing yeast. Fridge first to chill, then freeze it.
I recently bought some Pivetti flour (Italian stuff found in Sainsbury's simply as it was the only stuff they had) and the difference was quite noticeable - it rolls better and tastes MUCH nicer (I have used everything from strong white to plain to a mix of both, versions with semolina flour in, OO flour etc. This one is just that bit sweeter - I'll certainly buy it again.
Agreed, it's noticeably better to handle, smoother, stretchier, although some of this is down to overnight proving in the fridge, and sifting the flour at the start IMO.
If you fancy that (fresh baked smell) add diastatic malt @1% of whole mass, it will give you that *special* subtle sweet perfume.
If you fancy freezing your balls, do it gradually without killing yeast. Fridge first to chill, then freeze it.
I've not found this either through experience or by googling.
I just chuck them straight into the freezer and there's no ill effects.
But it does seem that you shouldn't allow two rises before freezing.
Been trying to find the best / authentic for years. My best stab (in a bread maker) is a combination of 00 Flour and Semolina (2/3 to 1/3).
So:
1/2 tsp yeast
200g 00 Pasta Flour
100g Semolina
Tbsp Olive Oil
Tsp salt
200 ml lukewarm water
Put it on the pizza dough (45 min) cycle. Works well by hand also.