2010 Cooking Club Week 30: homemade pizza

daigo75 · 13-05-2012 10:02pm

Good recipe, just my 2 cents on it:
- The amount of dough was way too much for a single tray. With 500g of flour, plus the other ingredients, I normally make three of those pizzas. They are very thin once spread, but get thicker while cooking.
- An alternative to the tomato sauce is simply blending a tin of canned tomatoes with a pinch of salt, and nothing else. It can be watery, but you won't need more than one or two tablespoons of it for each pizza.
- To Des: I know many people who claim they couldn't get the dough to rise. The key is to mix the yeast with some lukewarm water and sugar, and let it rest for a while. It will produce a stiff foam, which means it's "alive and kicking". Use this yeast water to mix all ingredients except the salt. Salt is killing the yeast, and, if it does, the dough won't raise. Add the salt at the very end, when you already have a ball. It will work wonders!

The Lovely Muffin · 14-05-2012 12:44am

Myself and my boyfriend have made this pizza dough too many times to count

Always goes down a treat, thanks so much for the recipe.

Must try your tomato sauce soon

Tom Dunne · 19-05-2012 8:18am

daigo75 wrote: »

- To Des: I know many people who claim they couldn't get the dough to rise. The key is to mix the yeast with some lukewarm water and sugar, and let it rest for a while. It will produce a stiff foam, which means it's "alive and kicking". Use this yeast water to mix all ingredients except the salt. Salt is killing the yeast, and, if it does, the dough won't raise. Add the salt at the very end, when you already have a ball. It will work wonders!

I finally got the dough to rise. I think the first few times the water wasn't hot enough (when adding to the yeast). I was using cold water, with a litte bit of hot water added. This time, I boiled the kettle and added a little bit of cold water to it - that did the job.

Yet again, absolutely delicious!

Malari · 21-05-2012 5:12pm

I made this at the weekend - I never buy pizzas unless in a restaurant so this was a nice change! The dough didn't really rise although I used the recommended order of ingredient adding :P I used it anyway and it tasted fine. I'd like to try with 00 flour though. I have plenty of sauce left over (in the freezer now) so will have to try that some time. It was also a teeny bit soggy in the middle so I'm going to pre-bake the base a little next time. I actually meant to do that and forgot. Also forgot to take a picture before I wolfed the first slice :pac:

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pts · 21-05-2012 5:33pm

Malari wrote: »

I made this at the weekend - I never buy pizzas unless in a restaurant so this was a nice change! The dough didn't really rise although I used the recommended order of ingredient adding :P I used it anyway and it tasted fine. I'd like to try with 00 flour though. I have plenty of sauce left over (in the freezer now) so will have to try that some time. It was also a teeny bit soggy in the middle so I'm going to pre-bake the base a little next time. I actually meant to do that and forgot. Also forgot to take a picture before I wolfed the first slice :pac:

I would highly recommend 00 flour. I found it made a big difference, especially if you are trying to toss the pizza dough (as opposed to rolling it out).

Malari · 05-06-2012 10:47am

I used 00 dough this time and it rose a bit more. I did try the tossing method, but I ended up making holes in the dough! Will have to find a You-Tube video and practice :pac: I'd like to get a thinner base, although it was still tasty and I'm partial to the old deep-dish myself

Faith · 07-08-2012 7:11pm

Great recipe! Made the dough today using Tipo 00 flour. It rose like a star! Got 4 balls of dough out of it, that will each make one large, very thin base pizza. My first one tonight was prawns, cherry tomatoes, mozzarella and rocket.

Tom Dunne · 01-09-2012 1:56pm

Just a quick update on this.

I use the pizza dough recipe in the first post as a recipe for bread (minus the sugar and mustard). While making it recently, I noticed the recipe for bread on the Odlums packet was identical, apart from the margarine (replace margarine with olive oil). So, for reasons that will not be divulged here, I put the pizza dough into a loaf tin, and it made some excellent bread.

As a variation, another time, I added a big pinch of oregano - very tasty herb type bread. And only last night, I tried a large tablespoon of tomato paste, along with a pinch of herbs for a type of tomato bread. It was gone within 10 minutes.

fitzcoff · 02-09-2012 11:45am

Tom Dunne wrote: »

Just a quick update on this.

I use the pizza dough recipe in the first post as a recipe for bread (minus the sugar and mustard). While making it recently, I noticed the recipe for bread on the Odlums packet was identical, apart from the margarine (replace margarine with olive oil). So, for reasons that will not be divulged here, I put the pizza dough into a loaf tin, and it made some excellent bread.

As a variation, another time, I added a big pinch of oregano - very tasty herb type bread. And only last night, I tried a large tablespoon of tomato paste, along with a pinch of herbs for a type of tomato bread. It was gone within 10 minutes.

On this do you still leave the dough to prove and then knock it back or what way works best. thanks

Tom Dunne · 02-09-2012 5:23pm

fitzcoff wrote: »

On this do you still leave the dough to prove and then knock it back or what way works best. thanks

Yes, I do.

Put it straight into the loaf tin and cover it with some cling film. I left it for 2-3 hours to rise (think I might have put too much water with the yeast). Once it has risen to just at the level of the loaf tin, put it in the over - it will rise even more.

_blank_ · 07-09-2012 8:50am

Tom Dunne wrote: »

So, for reasons that will not be divulged here

Only seeing this now

18-09-2012 11:39pm

Said I'd chance my arm at this this evening. Have the dough 'rising' at the minute and the sauce is in the fridge. Looking forward to lunch tomorrow

19-09-2012 8:18pm

shaaane wrote: »

Said I'd chance my arm at this this evening. Have the dough 'rising' at the minute and the sauce is in the fridge. Looking forward to lunch tomorrow

So this is how it went:

Attempt 1

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(didn't look the part but was still delicious

)

Attempt 2

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Meaty toppings (Sausage, rasher and swedish meatball)

Thanks OP!!! It was lovely

fitzcoff · 29-10-2012 7:05pm

Tom Dunne wrote: »

Yes, I do.

Put it straight into the loaf tin and cover it with some cling film. I left it for 2-3 hours to rise (think I might have put too much water with the yeast). Once it has risen to just at the level of the loaf tin, put it in the over - it will rise even more.

I finally got around to trying the base recipe as a bread. I added sundried tomatoes and a spoon of tomato puree to the mix and used the olive oil that the tomatoes were in instead of "normal" olive oil.

I divided the mixture and left mixture rise for about an hour then cooked it at 180 in a fan oven for half an hour. Very happy with it but would prob add in a lot more sun dried tomatoes the next time I make it.

Bawnmore · 16-06-2014 5:17pm

Just to say I made this base yesterday, and it was delicious. Have about 3 bases worth left - one in the fridge for this week, and 2 and in the freezer for another time! Thanks OP!

StripedBoxers · 20-11-2014 9:44pm

Hi Dinkie

I'm going to make this pizza next week, although I've made it before and used it on the same day (only left to prove for a few hours), would it be OK to make the day before, and left in the fridge or somewhere overnight?

I'm hoping to make pizzas Friday of next week, so would like to make the dough on Thursday if possible, would this work? Or would the dough be ruined?

Many thanks.

Faith · 20-11-2014 9:58pm

It will be fine if you leave it to prove in the fridge overnight. There's a risk of the dough forming a crust though. This isn't harmful, but it's just not nice. Lightly covering the dough with a thin film of olive oil and covering the bowl with a damp teatowel or cling film should help prevent this.

You can alternatively make the dough as normal, prove on the counter, then divide it up into portions and put it in ziplock bags into the fridge. It'll keep this way (and the flavour will improve) for up to a week.

Triboro · 28-11-2014 8:46pm

Faith wrote: »

It will be fine if you leave it to prove in the fridge overnight. There's a risk of the dough forming a crust though. This isn't harmful, but it's just not nice. Lightly covering the dough with a thin film of olive oil and covering the bowl with a damp teatowel or cling film should help prevent this.

You can alternatively make the dough as normal, prove on the counter, then divide it up into portions and put it in ziplock bags into the fridge. It'll keep this way (and the flavour will improve) for up to a week.

Does the dough stop rising when you portion it out into ziploc bags and leave it in the fridge? Wrapped some in cling film before and it continued rising in the fridge!

Faith · 28-11-2014 10:04pm

Well, it hits capacity but the ziplocks are strong enough to stop it exploding out. I've definitely had that issue with cling film before! It will continue to rise, but at a very slow rate compared to a warm room and it's not an issue when using ziplock.

Triboro · 28-11-2014 10:24pm

Faith wrote: »

Well, it hits capacity but the ziplocks are strong enough to stop it exploding out. I've definitely had that issue with cling film before! It will continue to rise, but at a very slow rate compared to a warm room and it's not an issue when using ziplock.

Great! Ziplock it is so!
Is freezing dough an option once it's ziplocked? Thanks!

Faith · 29-11-2014 1:05am

Yeah, you can freeze the dough. I haven't had the best results with it when it's defrosted, but you can do it successfully.

Triboro · 01-12-2014 1:47pm

Any tips on calzones? Using the same dough as pizza but they come out kinda hard and crispy... Would a little eggwash help???
Cant get them like the states at all...

Lovely Bloke · 28-03-2015 4:59pm

Making a couple of pizzas for tonight using this recipe, the dough is proving nicely, and the sauce is cooling.

Salami, Prosciutto, Mushroom, Roasted Pepper and Pineapple on one - with Rocket and Oregano added after cooking, and a veggie one with I don't know what yet.

All served with beer of course!

Donadea Leo · 22-04-2015 12:08pm

Thanks op this was a real hit, made it with my 3 year old daughter and she loved battering the life out of the dough and sprinkling the toppings, way better than making rice krispy buns. Another base and tomato sauce in the freezer is a real bonus, need to find our rolling pin though.

Neyite · 29-04-2015 3:20pm

I was full sure I posted feedback on this.

This is a big hit in our house and I quote "WAAY better than Dominos"

I'm trying to get my toddler interested in food so building a pizza is great fun too for both of us.

crestglan · 29-04-2015 4:52pm

I love cheese but can't eat it as it gives me headaches does anyone know an alteraitive to cheese

RosyLily · 07-05-2015 3:07pm

I love this recipe!! That sauce is so good, miles better than any frozen crap. Made pizzas over the weekend with mozzarella, cheddar, mushrooms, red peppers, pineapple and sweetcorn topping. I could eat it everyday!!

Thanks a mill OP. Might attempt calzones next time.

BaZmO* · 28-08-2015 10:40pm

Finally got around to making this (only took me 5 years! :rolleyes:)

Made the base and the sauce and used up some Pulled Pork from the Cooking Club recipe, along with Jalapeños and Mozzarella.

Divine!

I love how much the dough rose!

2010 Cooking Club Week 30: homemade pizza

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