Best Pizza Dough?
- Thread starter Schism
- Start date
The ones you make yourself.
So easy to do as well
Sorry should have said, this is what I meant (recipes), no premade stuff
Just use any old recipe for the base, I use one from a deliah book, like 175g of flour per pizza with table spoon of salt, sugar, oil and yeast, mix it all together with hot water and let it set. (Not the real recipe but something like that.)
I then use cornmeal / polenta to roll the dough.
The real taste comes from the sauce and topping..
I then use cornmeal / polenta to roll the dough.
The real taste comes from the sauce and topping..
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- Joined
- 18 Dec 2008
- Posts
- 520
250g of water
1 table spoon of olive oil
1 tea spoon of salt
2 table spoons of sugar
400g of strong white floor
1 tea spoon of fast acting yeast
1 tea spoon of mixed herbs.
Spoons should be level not heaped.
Half the quantities if you just want a thin 12" italian base.
Mix it all together and leave in a warm place (about 25C) for 1.5 hours.
1 table spoon of olive oil
1 tea spoon of salt
2 table spoons of sugar
400g of strong white floor
1 tea spoon of fast acting yeast
1 tea spoon of mixed herbs.
Spoons should be level not heaped.
Half the quantities if you just want a thin 12" italian base.
Mix it all together and leave in a warm place (about 25C) for 1.5 hours.