domonsura
Beer stuff maker
- Joined
- 13/4/06
- Messages
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Just head to your local Campbells cash & carry and buy strong flour/pizza flour/bread flour. What matters is the gluten content, that's what gives you the stretch that allows the dough to prove/proof. (depends on which hemisphere you're in as to how it is referred to) I woud stay away from breadmixes as they tend to cost way more than necessary and can have all sorts of crap in them, (stabilisers, free flow agents etc.....) If you get desperate, ask your local bakery or pizza shop where they buy their flour from.
When you find some good strong flour, this is my favourite trusted and true pizza dough recipe......have used it in more than one commercial pizza shop.
375 ml water @37 deg C
40ml olive oil (4tbsp)
8 grams bakers yeast 2 tsp
12 gm sugar
mix in a jar, shake and loosen off lid. keep in a warm place & measure out other ingredients while waiting for krausen.
In a mixer, place;
500gms strong flour
7 gms salt (1tsp)
50gms coarse semolina (4tbsp)
Add frothing yeast mix, mix on slow until combined then 2/3rd speed until 'slapping sides' (google 'dough windowpane test' to get an explanation of how to see when dough is properly stretched). If dough gets overmixed, rest and allow to relax, knocking back as required.
use 11grams of dough per 1cm of pizza pan circumference (ie: 30cm pan = 330grams of dough). Excess dough can be frozen and thawed/re-risen as required, so I suggest portioning before freezing. I usually make a few kg at a time, portion and use as required...(just scale the recipe up as required)...take one/two portions out in the afternoon and roll out when thawed and risen.....
Use a mix of tasty/mozarella and parmesian for better flavour....don't put too much topping on as it will stopthe base from cooking properly, and spread topping away from centre a bit...it will draw back in as it cooks. Just a spray or light brushing of oil in the pizza pan, as there is already oil in the dough.
Sauce...cheese....topping...cheese...seasoning.....cook @ 220-240 deg C for about 10 minutes ....TOO EASY!! Enjoy
When you find some good strong flour, this is my favourite trusted and true pizza dough recipe......have used it in more than one commercial pizza shop.
375 ml water @37 deg C
40ml olive oil (4tbsp)
8 grams bakers yeast 2 tsp
12 gm sugar
mix in a jar, shake and loosen off lid. keep in a warm place & measure out other ingredients while waiting for krausen.
In a mixer, place;
500gms strong flour
7 gms salt (1tsp)
50gms coarse semolina (4tbsp)
Add frothing yeast mix, mix on slow until combined then 2/3rd speed until 'slapping sides' (google 'dough windowpane test' to get an explanation of how to see when dough is properly stretched). If dough gets overmixed, rest and allow to relax, knocking back as required.
use 11grams of dough per 1cm of pizza pan circumference (ie: 30cm pan = 330grams of dough). Excess dough can be frozen and thawed/re-risen as required, so I suggest portioning before freezing. I usually make a few kg at a time, portion and use as required...(just scale the recipe up as required)...take one/two portions out in the afternoon and roll out when thawed and risen.....
Use a mix of tasty/mozarella and parmesian for better flavour....don't put too much topping on as it will stopthe base from cooking properly, and spread topping away from centre a bit...it will draw back in as it cooks. Just a spray or light brushing of oil in the pizza pan, as there is already oil in the dough.
Sauce...cheese....topping...cheese...seasoning.....cook @ 220-240 deg C for about 10 minutes ....TOO EASY!! Enjoy