Pizza base

[Bear]

Originally Posted by Ellie H

Here's a link to the Jamie Oliver recipe. We halve the ingredients so it makes 3 bases, then part bake the 2 extra bases and keep them in the fridge (usually keep for a couple of days). 'Twas Abbie who tipped me off about this recipe and it is definitley the best one I've tried.

http://www.jamieoliver.com/recipes/pasta/pizza_dough

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This is the recipe I use, but I make the amount listed, and freeze the dough in balls IYKWIM?

I make up the dough, then split it into about 14 or so dough balls. Each ball makes 1 pizza. I place them on a big tray and put in the chest freezer, once frozen I bag them up.

When we have pizza night I just take out 2 dough balls and leave to defrost for about an hour or so, then roll them out and make them up. We love them really thin so thats why I get 14 out of it!

(I have even defrosted them in the micro on 10% wattage for afew mins and this works too for convenience!)

Anyway, hope that makes sense! It's easier for me doing it this way as it can be a bit faffy making dough up every time we want a pizza.

HTH. x x

[acad]

Originally Posted by Bear

I make up the dough, then split it into about 14 or so dough balls. Each ball makes 1 pizza. I place them on a big tray and put in the chest freezer, once frozen I bag them up.
.
HTH. x x

We also got 14 balls out of ours

[noababy]

Here is the recipe from the above link for lazies like me.


what is bread flour????

pizza dough

serves makes 6 to 8 medium-sized thin pizza bases
ingredients
• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water


This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

[wagonmonkey]

If you have an italian market near you, check out if they sell home made pizza dough. I used to make my own until I discovered this. Now I buy a bunch at a time and pop them in the freezer until I need them. They also do a whole wheat dough, but personally, I prefer the real stuff and leave the whole wheat to my bread and other kinds of baking. I would have to dig up my recipe but it wasn't geared for whole wheat flour. I would suggest as was mentioned before, take any other recipe and do half regular and half whole wheat flour.

MMMMmmmmmmm pizza