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Oct 2007
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Easy Pizza dough recipe ... DISASTER
Ok so i decided to make some lovely home made pizzas tonight.
Was going to get the already made pizza bases but searched online and found a simple one from jamie oliver.
Invited some friends over.
So got all the ingredients, did the prep work of cutting my finger nails and removing my rings etc.
Firstly, coz it was my first time, i wanted to make half the quantity.
1. forgot about halving the salt so i put the wrong quantity and had to scoop "half" back out
2. It goes make a well and pour the wet ingredients in. So i did, and then the walls of th well started to COLLAPSE!!!!!!!!!!!!!!!!!!! and there goes the wet ingredients down my benchtop onto the floor, at this stage i thought crap!
3. But i perservered and so started kneading the dough, half the dough stuck to my hands!!!!!!!!!!!!!!!!!!!!!!!!!!! and yes i did put heaps of flour but the dough seems to be way too sticky even though alot of hte wet ingredients fell on the floor!
4. So almost giving up here, i went to wash my hands almost slipping onto the wet ingredients on the floor!!!
Anyway, after this i put massively heaps of flour and started kneading to what looks ok
Am letting it sit now so it doubles in 1 hr. Lets hope!!!
Otherwise might have to get some lebanese bread for back up
So anyway, anyone succeeded in making good pizza dough and whats your tips?!?!?!?
Use a bread machine or standmixer with a dough hook for best results unless you plan on needing it for quite some time. To help the dough rise heat two plates in the oven and carefully put them on the bottom and the top of your bowl that you are allowing the dough to rise in. I always rise my dough in a ceramic bowl.
Biggest bestest tip...
Make the dough the night before. And after it's first rise let it continue to rise in the fridge. It tastes better and has a better texture.
This is the master chef one, I've used it 3 or 4 times now and it's been perfect every time.
400ml lukewarm water
14g fresh yeast or 1 x 7g sachet of dried yeast
15g caster sugar
700g 00 flour, plus extra for dusting
30g gluten flour, optional
30g table salt (I usually use 1/2 this)
60ml extra virgin olive oil
50ml milk
Step 1:Add 2 tablespoons of the water to the yeast and massage it into a paste with your fingers. Add the remaining water and the sugar and stir to combine.
Step 2:Tip flour, gluten if using, and salt into the bowl of an electric mixer with the dough hook attached. Turn mixer onto low speed and add yeast mixture. Let it mix for 2 minutes until the dough comes together. Add oil and milk and mix for another 4 minutes until smooth and elastic.
Step 3:Lightly dust a clean work surface with flour. Remove dough from the mixer, scraping the dough hooks. Knead the dough for a couple of minutes, dusting with more flour when necessary. Shape the dough into a ball.
Step 4:Lightly dust a clean chopping board or baking sheet with flour. Place the dough on the board and cover with a clean tea towel and leave in a warm, draught-free place to prove for 10-15 minutes.
Step 5:Cut the dough into 120g portions and roll into balls. Cover with the tea towel and set aside on the floured board to rise for a further 30 minutes or doubled in size.
Last edited by toomanyshoes; October 22nd, 2010 at 04:27 PM.
I use the Jamie recipe quite often, never had an issue.
Firstly I would check the measurements thoroughly, but be aware that weather can affect the way your flour behaves.
Next, make it in a bowl!! There is no rule that says dough made on the bench tastes any better, and making it in a bowl is jut as good and you can still use a well method and use your hands.
If you do make it on the bench, you will need a ring rather than a well - so you should be able t see the bench in the middle where you pour your wet ingredients, this is prevent the dam breaking.
When you mix with your hand, put your fingers together and use your hand like a spatula (like you would eating rice in a middle eastern restaurant...) Work your way slowly around the circle of the well, dragging small amount of flour into the centre and mixing it there. It is a gradual process, but keep working in small circles around the inside rim of the flour and you will see it slowly come together. It will be wet.
You will need to dust it and the surrounding bench with flour as it just comes together, and then begin to knead it with one hand. You most likely will need to flour the bench again, but as you work it, it will become more elastic and less 'wet' as the flour works.
The dough should not be sticky, but should be very slightly slick to the touch, and smooth, when it is ready.
HTH And hope it turned out right in the end!!
ETA: If it doesn't rise at all, there is something wrong with your yeast, the water wasn't the right temp or it was left somewhere cold or drafty. Some pizza dough recipes though aren't designed to rise though
When it rises (proves) in the ball, you will knock it out again before being able to stretch it.
Last edited by LimeSlice; October 22nd, 2010 at 04:36 PM.
Easy Pizza dough recipe ... DISASTER
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That's tip number 1.
There is no rule that says dough made on the bench tastes any better, and making it in a bowl is jut as good and you can still use a well method and use your hands.
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