Topic: Pizza from scratch

[commis]

Hi
The bases used in supermarket pizza are par baked, so they keep there shape and hold the topping,so from scratch should give you the soft slice style.
Regards

[Secret Santa]

Hi
The bases used in supermarket pizza are par baked, so they keep there shape and hold the topping,so from scratch should give you the soft slice style.
Regards

If you're saying that I should knock the dough up myself well that's exactly what I was asking for...instructions/tips for making a good dough to get a floppy base. I wouldn't touch the premade pizza bases.

[Peripatetic Phil]

If you're saying that I should knock the dough up myself well that's exactly what I was asking for...instructions/tips for making a good dough to get a floppy base. I wouldn't touch the premade pizza bases.

SS, I would be absolutely staggered if JerryM's link (http://www.varasanos.com/PizzaRecipe.htm) did not contain not only everything you could possibly need to know, but probably a great deal more besides !

** Phil.

[martinr1000]

one of the thin and crispy or new york style recipes from here should suit

http://www.pizzamaking.com/pizza_recipes.html

[George]

if u ever need a rest from the curry then pizza makes a good alternative.

OMG Jerry - you've really opened a can of worms here, in terms of a whole new subject area that looks just as interesting, and rather better documented than our own BIR quest. I never knew there was so much involved with making pizza -  some of the web sites mentioned on this thread are amazing!

[Secret Santa]

one of the thin and crispy or new york style recipes from here should suit

http://www.pizzamaking.com/pizza_recipes.html

Here's a quote from one of those recipes:

"Tom Lehmann's New York Style Pizza Recipe
Tom "The Dough Doctor" Lehmann, Director of Bakery Assistance for the American Institute of Baking, has created this recipe in an effort to duplicate the "street pizza" found at the street corner pizzerias of New York City. With its puffy, chewy edge, and thin tapered middle, this style of pizza droops and must be folded to eat by hand. Rated: Excellent."

That looks like the one martinr1000. Cheers. 

[Secret Santa]

SS, I would be absolutely staggered if JerryM's link (http://www.varasanos.com/PizzaRecipe.htm) did not contain not only everything you could possibly need to know

Yeah I was (and still am) being lazy. I can research curry for hours but pizza I just want to eat.

[Peripatetic Phil]

Yeah I was (and still am) being lazy. I can research curry for hours but pizza I just want to eat.

In that case, I would strongly recommend avoiding the big pizza chains like the plague, finding yourself a nice little family-run Italian place that specialises in authentic Italian pizzas, and going there whenever the urge takes you !

** Phil.

[guitarmanguitar]

500g Strong White Flour
1pkt Fast acting Yeast
2tbs Extra Virgin Olive Oil
tsp Salt
350ml water

Siv the flour, & yeast into a bowl.
Chuck the water, salt, & oil in, & begin to mix using your hands.
You may need to add a sprinkle more flour making it easier to work.

Once you have a good ball of workable dough.
Need it for 5 Min's, this helps to activate the yeast.

Now, line a glass bowl with olive oil, & drop in your dough.
Place a towel over the top, & put the bowl into a warm dark place for 1 hour.
It should have risen, & trebled in size.

Makes 4 good size Pizzas. Given to me by my Italian mate.

CArl...

[George]

Need it for 5 Min's, this helps to activate the yeast.(sic)

I'm sure the primary purpose of kneading is to mix the water thoroughly with the flour. It's almost nothing to do with activating the yeast, i.e. until you let the dough rest for a period.

Like in your friend's recipe, I've normally used strong white bread flour but it's interesting how some of the specialist pizza-making web pages (USA) specifiy general purpose flour, which I assume is similar to our plain flour, i.e. not very strong.