Pizza
- Thread starter Kanda
- Start date
electroplated
off minehead
I've found a pizza recipe that is working really well for me which I got from a pizza chef in a restaurant -
500g "00" flour
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon yeast powder
large glug of olive oil
320ml warm water (EDIT!)
(This is enough dough to make 3 large pizza bases)
I mix it up with the dough hook attachment to my hand mixer for about 5 mins until thoroughly combined (although was told to do it by hand)
Leave somewhere warm to rise for an hour or more, knock it back down and then leave in the fridge (as it's much easier to work with once it's cold)
500g "00" flour
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon yeast powder
large glug of olive oil
320ml warm water (EDIT!)
(This is enough dough to make 3 large pizza bases)
I mix it up with the dough hook attachment to my hand mixer for about 5 mins until thoroughly combined (although was told to do it by hand)
Leave somewhere warm to rise for an hour or more, knock it back down and then leave in the fridge (as it's much easier to work with once it's cold)
Last edited:
UnderOpenSky
baseline neural therapy
More water then flour? I've not had loads of success making dough I can handle and mine has loads less water!
joustmaster
offcumdun
I'm not sure you can use set measures for flour and water.
Its too changeable.
I've found that a year of trial and error is the only way to get a feel for it.
Its too changeable.
I've found that a year of trial and error is the only way to get a feel for it.
electroplated
off minehead
oops. thats for making double measures - should be about 300ml... doh! (dough!)
TruXta
tired
That's less water than flour, 320 ml weighs 320 grams.
Ah, I see the poster you quoted had made a mistake
UnderOpenSky
baseline neural therapy
I didn't even know they did Pizza! Thread deserves pics if you do.
wtfftw
melting like a toastie
Are you volunteering?
klang
klang
my rule of thumb: one glass of water (250ml) mixed with enough flour to give it the right pizza-dough-consistency gives just about enough dough for two baking trays for 2 thin(ish) based pizzas.
UnderOpenSky
baseline neural therapy
Do you bake them first? My last attempt they were pretty uncooked, despite the toppings starting to burn. This was as thin as I could get them as well.
UnderOpenSky
baseline neural therapy
Ah. Maybe I need a stone. The oven was stupidly hot.
maomao
普費斯
How hot is stupidly hot? My oven goes up to gas mark 9 which is about 250 degrees celcius. Commercial pizza ovens cook at around 450 degrees. A stone or steel will help a lot with getting the crust cooked through.
Read a review and decided against it.
Apparently they tend to turn up a bit cold. Wetherspoons food is often a bit luke warm
8ball
Decolonise colons!
What is it with these sick bastards?
TruXta
tired
Deep-seated self-loathing?
UnderOpenSky
baseline neural therapy
My oven thermometer claims 250, so pretty warm. Just need to keep playing I guess.
moonsi til
worked it out now!
I love pineapple on pizza. Will be having a veggie pizza later with added pineapple.
UnderOpenSky
baseline neural therapy
Read a review and decided against it.
Apparently they tend to turn up a bit cold. Wetherspoons food is often a bit luke warm
Tbf I didn't know that you could microwave or fry pizza, which I think is how they do everything else.
moonsi til
worked it out now!
Glasgow chip shops do deep fried pizza. Can even be battered. Half pizza supper is common. Supper means comes with chips.
Maggot
The Cake of Liberty
I bought one today. It was ok, but could have done with better quality ingredients tbh.
Also they don't do a veggie one, so I bought the pepperoni one and took the meat off.
