Share Your Best Pizza Dough...

jpaul · 5 Nov 2018 at 07:55

Participant said:
Whilst not as authentic, it was much better in terms of avoiding tomato soup at the bottom of the pizza.

where were you buying from before ? .. as I say Asda basic, and also JS 'blocks' gave me no problems
.. howver the Galbani stuff I switched out from - basic stuff just as good - was maybe more liquid.
also I didn't find jody schekter's stuff any better for pizza either.

Participant · 5 Nov 2018 at 16:58

jpaul said:
where were you buying from before ? .. as I say Asda basic, and also JS 'blocks' gave me no problems
.. howver the Galbani stuff I switched out from - basic stuff just as good - was maybe more liquid.
also I didn't find jody schekter's stuff any better for pizza either.

Co-op fresh mozarrella before. The very watery kind.

I've just made a pizza with that Galbani stuff (at least I assume it's the same as what you're talking about):

...and it was perfect for what I was after. Nice and stringy with very little excess moisture.

Here's the ham and salami I just made (with parmesan, grated mozarrella, and the Galbani stuff):

Was the best yet. Delicious.

Participant · 8 Nov 2018 at 16:20

Today's effort using the following:

...resulted in:

A very good base and crust, but despite using no fresh mozarrella on this particular pizza, it was a bit gloopy as I was finishing a jar of pizza sauce. Lesson learned: less is definitely more when it comes to the sauce and a gloopy base isn't neccessarily just down to the mozarrella!

jpaul · 8 Nov 2018 at 17:36

Participant said:
I was finishing a jar of pizza sauce

what's that - had hereto assumed everything had been home made ?
you have tried making your own though ... ciro+mirepoix-onions+herbs

Participant · 8 Nov 2018 at 18:05

jpaul said:
what's that - had hereto assumed everything had been home made ?
you have tried making your own though ... ciro+mirepoix-onions+herbs

So far I cbf to make my own. Any detailed recipes you'd recommend? I may give it a go at the weekend.

jpaul · 8 Nov 2018 at 18:20

I got the 'recipe' wrong - should have said ciro+mirepoix-carrots+herbs. but

400g Cirro tinned tomatoes added/cooked-into a sweated onion+celery(medium onion+2-3sticks) combo, with some herbs de Provence, thickened with cornnflour;
I find that enough for 3 8"-10" pizzas, keeps in the fridge.

famas · 8 Nov 2018 at 18:25

Pizza's look great Participant, whats your cooking technique? Is it all oven or do you grill also?

try adding a few drops of fish sauce to your tomato sauce, it sounds gross but it really brings out the flavour of the tomatoes.

Participant · 8 Nov 2018 at 22:13

famas said:
Pizza's look great Participant, whats your cooking technique? Is it all oven or do you grill also?

try adding a few drops of fish sauce to your tomato sauce, it sounds gross but it really brings out the flavour of the tomatoes.

Just oven. 300C with pizza function. Use a steel for the base and a stone just above the top.

Fish sauce sounds interesting...

the-evaluator · 9 Nov 2018 at 11:45

Our pizza steel has just arrived so it'll be home made pizza for dinner tomorrow.

robj20 · 12 Dec 2018 at 07:24

Anyone got a good dough recipe for the Uuni oven.

Mother in law gave me her breadmaker so can use the dough mode on that now. I've done a few by hand with the default uuni recipe but want to try something different.

jpaul · 12 Dec 2018 at 21:02

I always make mine in a panasonic bread machine - option 15 2:20,
using 3tbs/50g sourdough starter + 40g flour + 60g water prepared/mixed the night before @ambientC
then an addtional 210gflour/80g water/dash of olive oil into the machine, will do 2 ~ 9" dia. pizzas.

edit : or , above, with yeast

xyphic said:
I'm currently using this recipe:

235g strong flour
160ml water
1/2 tsp dried yeast
1/2 tsp salt
1 tsp sugar

robj20 · 13 Dec 2018 at 06:53

Thanks, i will give that one a go. Yeah its a panasonic machine she gave us, the one with the hopper at the top as well.

Might have to try a loaf in it as well.
Going to try making pasta in it as well, anything to save getting my hands covered in dough.

jpaul · 13 Jan 2019 at 20:04

Participant said:
Today's effort for lunch, a basic Margherita with parmesan.

not sure if you had told us your recipe ?

mine are like Loki showed

Loki said:
Very stretchy bases for Neopolitan style Pizza which is traditionally thin.

more New York, but yours were thinner.

Maybe it is just - who dares , and I need to be more confident to stretch out thinner doughs.

jpaul · 16 Jan 2019 at 17:27

subsequenly saw this
maybe not surprising, but, I don't achieve that degree of handling/thinness with my dough, so I guess that's the neopolitan too thick, problem,
current tomato topping would also be a bit fluid for that.

robj20 · 15 Feb 2019 at 11:12

Anyone got a recipe for Domino's style garlic and herb dip.

jpaul · 17 Feb 2019 at 12:30

had seen food&drink on iplayer https://www.bbc.co.uk/iplayer/episode/b04cll64/food-drink-series-2-8-guilty-pleasures
they just used garlic infused oil.

... but I was intrigued that FD/they did an oven neopolitan pizza in 3-4 minutes, I guess I put the toping on too thick, at reported 250C, it is more like 8/9minutes.
... compared to sub minute pizzas I had seen on dinners dine in dives (need catchup on that programme to review the techniques)

lookitsjonno · 23 Feb 2019 at 08:49

Any decent tomato sauce recipes? After something thick and not watery

fwb2006 · 24 Feb 2019 at 11:10

Hard to beat pizza express passatta in Tesco.

lookitsjonno · 24 Feb 2019 at 21:24

lookitsjonno said:
Any decent tomato sauce recipes? After something thick and not watery

fwb2006 said:
Hard to beat pizza express passatta in Tesco.

Opted to reduce Passata with half an onion, garlic, a squeeze of lemon, and some chopped basil. Smells amazing, will try it on pizza tomorrow.

fwb2006 · 24 Feb 2019 at 22:13

Let us know how it goes. I've trialled many combinations but find the plain pizza express pasatta the best in terms of consistency and tartness/bite/bitterness.