Quick pizza base
- Thread starter Skeptic
- Start date
Soldato
- Joined
- 26 Aug 2003
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- 24,281
Jamie Oliver's one is good and easy imo.
Man of Honour
Cup full of flour, add a few sprinkles of salt and enough water to mix it all together into a dough. Roll out and allow to rise for a bit.
Pretty easy and quick tbh.
Pretty easy and quick tbh.
Soldato
It takes a couple of hours minimum unless you buy fresh dough.
I find dough gets better after a second slow rise (1-3 days) in the fridge.
I find dough gets better after a second slow rise (1-3 days) in the fridge.
Man of Honour
It really doesn't (take a couple of hours minimum).
5-10 minutes to mix the dough and then ~45 mins to rise.
You can of course do much better dough with 'proper' methods but making a very quick dough will still yield really nice results for a pizza.
Associate
TBH if you put a good enough first knead in there is no real need to give it a rising session. So mix, knead and go.
(altho it is always better to rise at least once. You can still get good results quickly).
(altho it is always better to rise at least once. You can still get good results quickly).
What dough are you making? It takes 15 mins to mix and knead the dough, and then 30 mins in the fridge. I make our dough in the Magimix which makes it take 5-10 mins max
Recipe is:
400g strong white flour
100g semolina flour (be careful here, it's not the semolina used to make desserts, it is little yellow grains)
7g yeast
A pinch of salt and golden caster sugar
325ml lukewarm water
Mix the yeast in with the lukewarm water, adding the sugar and salt after stirring a little. Let that stand for a few mins, stirring occasionally to make sure the yeast has mixed in. Make a well on the worktop with the flours, and add a bit of the water to the hole in the middle. Slowly mix from the inside, using a fork to stir the flour in. Add more water, repeat until the flour and all the water has mixed to form dough. Stretch and knead for up to 10 mins until the dough is soft and elastic. Put it on a plate, cover with cling film and rest in the fridge for 30 mins. Dust surface, and then roll your bases with a quarter of the dough when ready. Job done
What dough are you making? It takes 15 mins to mix and knead the dough, and then 30 mins in the fridge. I make our dough in the Magimix which makes it take 5-10 mins max
Recipe is:
400g strong white flour
100g semolina flour (be careful here, it's not the semolina used to make desserts, it is little yellow grains)
7g yeast
A pinch of salt and golden caster sugar
325ml lukewarm water
Mix the yeast in with the lukewarm water, adding the sugar and salt after stirring a little. Let that stand for a few mins, stirring occasionally to make sure the yeast has mixed in. Make a well on the worktop with the flours, and add a bit of the water to the hole in the middle. Slowly mix from the inside, using a fork to stir the flour in. Add more water, repeat until the flour and all the water has mixed to form dough. Stretch and knead for up to 10 mins until the dough is soft and elastic. Put it on a plate, cover with cling film and rest in the fridge for 30 mins. Dust surface, and then roll your bases with a quarter of the dough when ready. Job done
Thanks for sharing your recipe. Will let you know how I get on
Soldato
I made pizza last night with Jamie Oliver's recipe, and it took a total of ~35 minutes. bung the flour, water, salt and yeast in a bowl, mix, knead for ten minutes, rise for 15. The pizza was awesome
Associate
- Joined
- 9 May 2012
- Posts
- 18
I've used just a halved pita bread when no time to make a base, not a bad substitute
Associate
Different type of rise. Longer rising usually equals different flavour and texture. Sourdoughs are often risen in a fridge too.
If you want a quick base, then there are pizza base mixes available for about the pound mark. It's nothing more than a flour/yeast mix that you add warm water to. I had one in the cupboard which I bought before I found this thread, and it works beautifully. Really nice light base - not particularly tasty - ie a bit bland, but the topping sorted that out. As soon as I find some semolina flour I'll have a go at the recipe here. So far, I've tried 3 Asda's and a Sainsbury, and none of them have something labelled "semolina flour."
I'll try Delifonseca when I'm in town next. They're bound to have it...
Is there an alternative name, or indeed and alternative to Semolina Four?
I'll try Delifonseca when I'm in town next. They're bound to have it...
Is there an alternative name, or indeed and alternative to Semolina Four?
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I just make up a bread dough, rise it once in the mixing bowl, stretch it out to pizza shapes and sprinkle it with olive oil. Put the toppings on the raw dough and it takes about 12-15 minutes in a superhot oven. I normally sprinkle semolina underneath, just the normal stuff you make semolina pudding with, which gives the base a nice crunch underneath. You'll need a minimum of 45 mins though.
300g white bread flour
1 teaspoon yeast
1 teaspoon salt
200ml warm water
Makes two bases.
300g white bread flour
1 teaspoon yeast
1 teaspoon salt
200ml warm water
Makes two bases.
This is pretty much what I do, the semolina thing too. Slight change in that I use about 175ml water and add 1tbsp of olive oil to the mix.
Was in the supermarket the other day and spotted jusroll (I think) branded ready made bases in the chiller, supposedly just roll them out.
Muffins sliced in half make a good quick alternative for mini pizza like things from what I remember, toast slightly before adding toppings and chucking under the grill.
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Well, I finally got round to doing it. Made the bases up last night using:
8oz of Allinsons strong white four
4oz of Semolina flour
1.25 teaspoons yiest
half a tea-soon white sugar
175-200 ml warm water
I Dissolved the yiest and sugar in the water
measured out the flour, then put in a bowl.
I mixed the flour, then made a well in the middle, stirring in the warm water/yiest/sugar combo with a fork.
Once mixed, I then floured up a board, and then tipped the dough out. I then needed the dough for 10-15 mins, folding it over on itself and re-flouring to prevent it sticking.
I then divided the dough mix up into 2 parts, and rolled them out on a baking tray which had been floured. The resultant disc was about 8" - 10" across and about 7mm thick.
Both bases were then drissled with Olive oil, then covered with cling film, and left to prove. I put mine into the over which I had warming to 50C. I turned off the over while the bases were in there to prevent them cooking.
After about 50 mins ( I chopped the cheese/veg and made the pizza sauce at this point, then took the dog for a quick walk) I took the pizza bases out the over and then re-rolled them to the width of the baking tray - I believe this is called knocking back the dough...? Meanwhile I shoved the over on full (250C) to heat up for cooking.
Once I'd knocked back the dough, I then dressed the pizzas. See below:
and
The first is ham, mozzarella, red/yellow peppers, olives (stuffed with halepino's), capers, Cheddar, Sliced tomatoes all sat on a spicy tomato base. The second is Mozzarella, peppers, cheddar, onion and ham - Wifie doesn't like capers, olives or Anchovies...
and this is how they came out:
and
I was delighted with the results, and they ate well. The dog only got one slice donated from each Pizza, and there's a slice left for tnight when I get home, waiting for me
I know they are no cheaper than buying them pre-made, but they taste an order of magnitude better when you make them yourself.
8oz of Allinsons strong white four
4oz of Semolina flour
1.25 teaspoons yiest
half a tea-soon white sugar
175-200 ml warm water
I Dissolved the yiest and sugar in the water
measured out the flour, then put in a bowl.
I mixed the flour, then made a well in the middle, stirring in the warm water/yiest/sugar combo with a fork.
Once mixed, I then floured up a board, and then tipped the dough out. I then needed the dough for 10-15 mins, folding it over on itself and re-flouring to prevent it sticking.
I then divided the dough mix up into 2 parts, and rolled them out on a baking tray which had been floured. The resultant disc was about 8" - 10" across and about 7mm thick.
Both bases were then drissled with Olive oil, then covered with cling film, and left to prove. I put mine into the over which I had warming to 50C. I turned off the over while the bases were in there to prevent them cooking.
After about 50 mins ( I chopped the cheese/veg and made the pizza sauce at this point, then took the dog for a quick walk) I took the pizza bases out the over and then re-rolled them to the width of the baking tray - I believe this is called knocking back the dough...? Meanwhile I shoved the over on full (250C) to heat up for cooking.
Once I'd knocked back the dough, I then dressed the pizzas. See below:
The first is ham, mozzarella, red/yellow peppers, olives (stuffed with halepino's), capers, Cheddar, Sliced tomatoes all sat on a spicy tomato base. The second is Mozzarella, peppers, cheddar, onion and ham - Wifie doesn't like capers, olives or Anchovies...
and this is how they came out:
I was delighted with the results, and they ate well. The dog only got one slice donated from each Pizza, and there's a slice left for tnight when I get home, waiting for me
I know they are no cheaper than buying them pre-made, but they taste an order of magnitude better when you make them yourself.