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Homemade pizza

Posted 16th Feb
Watched this (youtube.com/wat…xm4) thanks to the youtube algorithm and very keen on making a pizza for the first time.

I haven't got specialist equipment like a pizza steel/stone or mixer. Just have an electric oven and probably a few mixing bowls/grater. I'm going for a very basic margherita with no toppings and a herby/garlic flavour to it like pizza hut do (oregano for that i suppose) and a thin base.

Will be following the above recipe unless anyone can suggest a fairly simple one to follow, other than this equipment-wise are there any essentials to get other than maybe a pizza stone or steel?

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God we made pizza with the kids every week and you really don't need anything fancy.
Just Google a pizza dough recipe. It's a yeast dough so you need to leave it to rest for at least 2 hours. Then roll or pull it out into a round shape add passata and whatever you like on your pizza and bake it at 200°. Take it out when the cheese starts to change colour. If you like the darker pizzas leave it a little longer until the cheese has browned... Really really easy to do..
And any metal tray will do.
Just Google Greek yogurt pizza dough it's even easier for the base
I found base is better if you cook it base only for 2-3 minutes, flip it add topping and then put it back in the oven.
Rune_2H17/02/2020 17:41

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Depends which yeast you have, if it’s the green Allison one if shouldn’t be activated at all, the brown one think it is needs to be.

other than that you might not have needed it enough. You can do it in a food processor if you have one. Don’t split it first, leave it to prove as a single ball and then knock back and split.

your water needs to be about 38 to 43 degrees or it will kill off the yeast. But once it’s activated if it’s the one that needs it you can even get it to slow rise in a fridge.
Rune_2H17/02/2020 18:29

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That should have worked, only thing I can think of is you may have needed to need it longer, you did use bread flour though
I make homemade pizza every couple of week. Everything is done by hand. No processors or devices required. Once you have perfected the base & sauce anything goes.
Whack whatever you want on it. Very healthy too.
My pizza oven and bbq area just completed- I make pizza in a normal oven too

Excellent dough not difficult
Rune_2H17/02/2020 15:05

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Yeah, dough is sensitive to the amount of water used. Fortunately it makes a bigger difference when trying to work it than in the final product.

American recipes are not the best ones to follow for this sort of thing as they tend to measure solid ingredients by volume, which is a terrible way to do things. Not only does the volume of the same amount of stuff vary (e.g. flour depending on how finely it's ground) but the unit of volume, cups, can also vary in size!

Stick to recipies specifying quantities by weight. Although small stuff tends to be in volume (teaspoons and tablespoons) as even today many scales aren't accurate to a gram or two. It's best to be as accurate as possible to the recipe until you get a sense of how it works.

Also, don't bother with old fashioned dry yeast that needs activating. Instant/fast acting yeast is the way to go. It's the same stuff, just rendered into a form that keeps them active more effectively.

Many pizza doughs are fairly wet recipes and stickiness is normal. If the dough is coming apart when you try to knead it then it's too wet. If it's making a terrible nuisance of itself by sticking to everything in sight then it may be as intended. 600ml of water for 600g of flour is on the wetter end of things.

Rune_2H17/02/2020 20:50

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I'd say too little water, but it's the same thing. It could also be a lack of kneading.

Dough is stretchy so it will spring back when you stretch it out, and shaping a pizza evenly by hand can be tricky. A rolling pin is an easier way to get a more even shape - although getting an even circle is still hard. You'll likely need to use some flour on the table top and rolling pin to stop the dough sticking.
Rune_2H17/02/2020 23:51

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Gluten is the protein in flour.

The gluten content is one of the main factors that determines how stretchy a dough is and how much it can rise. That's why high gluten/protein flour is called strong flour.

My tips are to make sure the sauce and toppings aren’t too wet as you then get a soggy bottom, plus if you buy pre-grated mozzarella it’s not too wet like fresh stuff plus you can freeze the rest of the bag and save it for your next pizza - use direct from the freezer
Also I like to use some semolina in my dough
Rune_2H18/02/2020 17:00

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Do you know how long proper italian pizza places prove their dough for? They leave it out for about 3-4 hours & then put it in a fridge for 24hrs or even longer 2 or 3 days isn't unusual.

Answer to your question though. If you make your dough in the morning & leave it for 5 or 6 hours you wont go wrong. Either that or make it the day before, leave it out for 3-4 hours & then put it in the fridge until the next day. However, what I am saying it for an Italian thin based mix which is what we cook.

Best cheese for homemade pizza as it’s easy and not too wet
Rune_2H18/02/2020 17:00

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Depends on the amount of yeast. I haven't used dried yeast in years but online sources suggest a teaspoon is 2.8-3.15g so it will be relatively slow. Two hours sounds reasonable to double in size, maybe a bit longer depending on the temperature of your kitchen.

Rune_2H18/02/2020 17:12

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They're surely not dough with anything close to 600ml of water. How much did you drop it down to? 400ml?

The pictures are heavily compressed so it's hard to tell. The second one looks pretty good to me though.

The first one looks almost like a wholemeal or mixed flour, is that just an effect of the lighting?
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