mattie
missing in inaction
That's how I thought you did it. It's how I do it on a baking tray too - heat the tray up first and have all the toppings ready chopped.
I'm not sure I'd fancy using hands to spread the dough.
That's how I thought you did it. It's how I do it on a baking tray too - heat the tray up first and have all the toppings ready chopped.
Yeah but that only took three minutes. Flour, yeast, water, a little stir, a little tug and it was done.
So you have toasted cheese and tomato chibattas then?
I'm not sure I'd fancy using hands to spread the dough.
how about prepping on a thin baking tray, and sitting it on the stone in the oven?
No, they are baked in the oven not toasted, and they have chorizo, olives and chillies on.
I call them ciabatta bread pizzas. Like french bread pizzas only with ciabatta.
So you didn't leave the dough to expand then?
No, they are baked in the oven not toasted, and they have chorizo, olives and chillies on.
I call them ciabatta bread pizzas. Like french bread pizzas only with ciabatta.
I'm ashamed to admit I've just bought some pre-prepared bases.
No. I didn't and it worked just fine.
I did look at a few dough recipes which varied from leaving overnight to using it straight away. The actual making of the dough was always pretty much the same though.
Don't talk nonsense. You are talking about proving bread, this is pizza dough.If you didn't leave it to rise then there was no point in adding yeast. The yeast will need a while in a warmish room to do it's stuff surely? Was the base very heavy and crispy?
Next time try leaving it for an hour under a tea towel before you roll it out. You will never go back to buying a readymade pizza again
The bread is already baked. You can call it what you like and cook it anywhere you want but you are just toasting.
Who cares?
i leave mine to rise a bit, but only 'cause i can't be arsed to knead. i find if you mix it up roughly then leave it to rise for half an hour, you when you get back to it it's perfect. and no need to spend ages kneading.
Don't talk nonsense. You are talking about proving bread, this is pizza dough.
Before I'd perfected mine, the occasional soggy base was caused by too much toppings or too much olive oil in the tomatoe sauce.
wet mozzerella doesn't help either. think i'm going to try the stuff you get in blocks next time.
Fair enough. I've always thought of a pizza base as a kind of bread though. I've always let mine rise for a bit (now I just chuck it all in the bread machine and come back to it later). I didn't know you could make it without it rising before - but as you say it rose in the oven. I guess your longer cooking time helped with that
wet mozzerella doesn't help either. think i'm going to try the stuff you get in blocks next time.