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Post by cannyfradock on May 17, 2013 9:38:42 GMT
This is a very good basic pizza recipe from Jamie's Food Revolution Day (17th May 2013) website. It gives clear instruction of making pizza dough through to all ingredients ...to the finish pie. foodrevolutionday.com/recipe/45/Basic-Pizza.htmlAdmin note....no part of the above webpage has been altered or changed in any way and the recipe is posted here purely for non-commercial use for pizza enthusiasts to share. Terry
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Post by johnaero on May 17, 2013 10:46:28 GMT
might try this at weekend
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Post by rivergirl on May 17, 2013 11:08:31 GMT
Terry are you going to post the photos of the pizzas that you took at G.F. ?
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Post by johnaero on May 18, 2013 16:20:58 GMT
2 batch of dough proofing. 1st fell out as started mix and spilt all over floor and destroyed place
tomato sauce made so its pizza from electric oven tomorrow to see how we like the dough
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Post by cannyfradock on May 18, 2013 16:42:18 GMT
John
I posted the link to Jamie's dough/pizza recipe as it's a good basic recipe with easy to follow instructions. Most people who knock a pizza dough up will use a similar formula and tweak a few details. I use a similar dough but add a little sugar to the dry active yeast to kick it into action ....add a little Rye flour instead of the semolina and I always put a little honey in the dough mix.
They say "don't try to run until you've learned to walk"...but, as soon as you've made a few basic dough's, the urge to experiment seems to take over so ...that's what people do.
Please let us know how the dough turns out.
Terry
p,s....Rivergirl...I'm on the case....honest
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Post by johnaero on May 18, 2013 17:13:10 GMT
well froze half it so be good see how turns out after freezing
was also looking at honey instead of caster sugar.
as said need learn basics 1st
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Post by johnaero on May 18, 2013 19:35:44 GMT
1st home made pizza (not counting the crappy ones made with bread mix) Attachments:
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Post by johnaero on May 18, 2013 19:37:18 GMT
7mins later emma turns around and says can she have another one made...best compliment ever. taste exact same as pizza hut pizza Attachments:
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Post by johnaero on May 24, 2013 8:11:47 GMT
ok took dough out freezer wednesday.
made 2 pizzas last night and must say although it was constantly trying pull back to original shape i managed get very thin pizzas and they were divine.
so freezing works wee. say few ask this while back so said let you know fresh or frozen all works fine
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Post by rivergirl on May 24, 2013 9:33:20 GMT
I made a big batch of base for the freezer and put each one on a sheet of tinfoil with semolina on as they defrosted they stuck ............. How do others stack freeze theirs?? All tips gratefully received...
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Post by johnaero on May 24, 2013 13:08:16 GMT
i froze mine in large lump. had same issue with sticking. had only small amount flower.
next time i may try freezing them in chinease containers
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Post by h12rpo on May 24, 2013 14:45:00 GMT
I just freeze the balls of dough wrapped individually......no problems and they thaw pretty quickly
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Post by rivergirl on May 24, 2013 18:44:46 GMT
Might just have to follow you h12!! But I thought it would be quicker just to pull a sheet off!!
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Post by johnaero on May 24, 2013 19:33:34 GMT
Think i didnt flour it enought before froze but was very nice so will be making large batch and freeze then
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Post by harsh2206 on Jun 24, 2015 13:13:27 GMT
This is an utterly horrible recipe. It a indigestion heaven with that amount of yeast
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