Post by Breadandwine on Jul 2, 2012 22:42:48 GMT
Any bread dough can be used to make pizza bases. I prefer a quite sticky dough, since the more moisture you can get into a bread, the better it rises. Since you're going to use flour to roll out the bases, you can make it a bit stickier than if you were making rolls, for instance.
Last Saturday I had a great day with the chiminea, making half a dozen pizzas and a soda bread focaccia (simply because there was still some heat in the oven when all the pizzas were cooked.)
I made two lots – initially, we weren’t sure if we were visiting our relatives on the Sunday, so I was just making pizzas for myself and my wife – say 4 in total.
But then we found out were on our travels, so I needed a couple more.
1st dough:
350g strong white flour
1 teaspoon bouillon powder
245g water
1 teaspoon yeast
30g sunflower oil (the oil from a sun-dried tomato bottle)
I had meant to include some tomato puree in the liquid so, for the second batch, I did:
200g flour
bouillon powder
110g water
30g tomato puree
1 teaspoon yeast
More sunflower oil – a good glug
I tried to knead the two doughs together, but never did achieve a uniform colour! I’ve had some success kneading wholemeal and white dough together, but, whether it was the relatively high proportion of oil or water that prevented this, I don’t know.
However, I carried on as normal, kneading the dough in short bursts, several times over a short period, then I left it to prove whilst I assembled the toppings.
The toppings:
For my wife (who hates tomatoes):
BBQ sauce, slices of cooked potato, grated cheese and sliced mushrooms
For me (vegan):
More or less equal amounts of vegan pesto, mushroom pate and tomato puree, mixed with dried herbs, and cayenne pepper spread over the pizza, then topped with slices of tomato and mushroom, then sprinkled with nutritional yeast
Thin layer of the mix as above, then spread with hummus and topped as above.
Finally, two basic cheese and tomato pizzas
Pics and story here on my blog:
nobreadisanisland.blogspot.co.uk/2012/01/chiminea-firings-of-2011-number-1-7112.html
And I have a post about chiminea cooking somewhere else on the forum - not sure where yet, I'll post a link when the dust settles!
Cheers, Paul
Last Saturday I had a great day with the chiminea, making half a dozen pizzas and a soda bread focaccia (simply because there was still some heat in the oven when all the pizzas were cooked.)
I made two lots – initially, we weren’t sure if we were visiting our relatives on the Sunday, so I was just making pizzas for myself and my wife – say 4 in total.
But then we found out were on our travels, so I needed a couple more.
1st dough:
350g strong white flour
1 teaspoon bouillon powder
245g water
1 teaspoon yeast
30g sunflower oil (the oil from a sun-dried tomato bottle)
I had meant to include some tomato puree in the liquid so, for the second batch, I did:
200g flour
bouillon powder
110g water
30g tomato puree
1 teaspoon yeast
More sunflower oil – a good glug
I tried to knead the two doughs together, but never did achieve a uniform colour! I’ve had some success kneading wholemeal and white dough together, but, whether it was the relatively high proportion of oil or water that prevented this, I don’t know.
However, I carried on as normal, kneading the dough in short bursts, several times over a short period, then I left it to prove whilst I assembled the toppings.
The toppings:
For my wife (who hates tomatoes):
BBQ sauce, slices of cooked potato, grated cheese and sliced mushrooms
For me (vegan):
More or less equal amounts of vegan pesto, mushroom pate and tomato puree, mixed with dried herbs, and cayenne pepper spread over the pizza, then topped with slices of tomato and mushroom, then sprinkled with nutritional yeast
Thin layer of the mix as above, then spread with hummus and topped as above.
Finally, two basic cheese and tomato pizzas
Pics and story here on my blog:
nobreadisanisland.blogspot.co.uk/2012/01/chiminea-firings-of-2011-number-1-7112.html
And I have a post about chiminea cooking somewhere else on the forum - not sure where yet, I'll post a link when the dust settles!
Cheers, Paul