Quick pizza base

Tattysnuc · 19 Jul 2012 at 13:48

Next on the to-do list is a fresh white loaf. Yum yum.

alexakasloth · 20 Jul 2012 at 22:13

Has anyone tried frying the bases? I've done this a couple of times when the oven hasn't been working and it gives really good results!

Tattysnuc · 21 Jul 2012 at 10:01

Deep drying or shallow?

Tattysnuc · 21 Jul 2012 at 10:18

Actually, you'd have to have a pretty big fryer to be able to deep fry, so scrub that last remark. I'd think that shallow frying would give you a very thin, but crispy base. I'll make a small dough ball out of my next batch and try it in addition to the next ones I make.

jsmoke · 21 Jul 2012 at 13:21

Never been able to master a good pizza base, always thin and crackly. How do the supermarkets pizza get their bases so thick and fluffy?

Tattysnuc · 22 Jul 2012 at 10:22

This is a guess, but it could be:

1. Longer proving time, after which they are no knocked back and/or
2. They are par-baked with no topping on them so there's nothing atop them to weigh them down.
3. Using machinery to roll the dough in the manufacturing process would give a more even unproven base, and thus allow an even rise when in conjunction to the above.

Tattysnuc · 22 Jul 2012 at 10:24

Either that, or they use more yeast, or mix in more sugar to get the yeast more active.

alexakasloth · 22 Jul 2012 at 23:19

Tattysnuc said:
Actually, you'd have to have a pretty big fryer to be able to deep fry, so scrub that last remark. I'd think that shallow frying would give you a very thin, but crispy base. I'll make a small dough ball out of my next batch and try it in addition to the next ones I make.

Shallow frying aka Pizza Fritta: http://www.jamieoliver.com/recipes/pizza-recipes/fried-pizza-fritta/

It makes for some good pizza, I came across this as the oven is currently not working, even still, if you don't have a pizza stone the rise that a good layer of hot oil gives to the dough is fantastic.