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Post by Calaf on Mar 26, 2012 8:12:50 GMT
Hi HB!
Sorry I missed you. I was offline over the weekend enjoying the crazy March summer.
We're definitely fans of thin crust here. 250g makes us one 38cm pizza for two (or 35cm as in the pic if you want some puffy edge for dipping). So your 1Kg for 8 solos sounds just right.
How would you improve the recipe, HB? I'm always eager to get tips.
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Post by Happy Baker on Mar 26, 2012 17:20:02 GMT
Hi Calaf, I don't think there's any real improvement that can be made - although personally I will put a bit more water in to (hopefully) make the dough more manageable for me next time. It might make it easier to get it thinner, but I could be wrong! I shall report back when I do it  We liked it as it was, I just found it a pain to get thin! Am I right in thinking that the reason you use 7g of yeast per 250g flour is because that is what comes in the packet? |
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Post by Calaf on Mar 26, 2012 19:40:18 GMT
Yes, I just throw the whole packet in. Good thing about yeast is it's flexible.
What type rolling pin do you use?
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Post by Happy Baker on Mar 26, 2012 19:56:57 GMT
Standard wooden 2" diameter - floured! I've had it since I left home I have noticed that the Italian 'Mamas' use a very slim but long pin ... Can't think that that would be any better though, but hey, what do I know? |
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Post by Calaf on Mar 27, 2012 7:33:06 GMT
I find those wooden pins difficult to use so I have a silicone one on bearings. I find you can get more rolling pressure down if the dough is resisting. Was only £7 from Morrisons I think.
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Post by Happy Baker on May 27, 2012 21:48:13 GMT
This afternoon I did pizza for 4 ... Using Calafs recipe adjusted to the way I did it last time but with 350 ml water per 500g flour .... Now I thought it was easier and the bases were crisper than before ;D
Also I did a starter with just crushed garlic in oil brushed on the base with nigella seeds. This we dipped in oil, and enjoyed ...
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Post by dougclay on Jun 6, 2012 22:06:27 GMT
Kicked this off and left for 2hr rise while I got the oven fired and made a new oven door.
Timing was perfect, quantity wasn't so we ended up using the emergency sainsburys base mix for a second batch.
The sainsbury's stuff isn't too bad and only takes 30 mins, but the bases from the recipe here were way better... Didn't char too fast, nice crispy, not just crunchy edges and good crisp underside.
We got 3 bases out of the recipe above. First one for the kids, Margharita with Salami, then Flammenkuchen for the bakers, Cremefraiche, Prosciutto, onion and goats cheese.
Definitely using this recipe again just a bigger batch next time :-),
Thanks Calaf and get well soon.
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Post by limpopomark on Mar 20, 2013 8:14:03 GMT
Happy Baker...
For a kilo of flour, with 650mL water, we get 10 pizzas that are the underside of a baking tray-big (20x30cm or abut 8"x12" unless i am much mistaken). No pizza peel so we've been using the baking sheets so slide them in and out of the oven, hence the rectangular pizza. Anyway, based on this, i'd say thin crust pizza will be about 100g flour per pizza/person. Not sure if that helps but i hope it does! Oh... and we are leaving our dough in the fridge for 24hrs
after mixing and kneading, and it is coming out with a good 'crack' to the crust (in a WFO). It is stupidly hot here though and dough goes bonkers - even triying to retard it in the freezer is was threatening to take over until the temperature dropped sufficiently. It was like The Magic Porridge Pot in there for a while.
Anyone else... oven temperatures... we had a Neff oven in the Alps that had a setting (possibly 'bread baking', can't remember) that rocked upto 285C. We cooked pizza in that at 270C, directly on the top oven shelf, for 6 minutes or so, turning once, and they were really, really good. Now knocking pizzas out in well under 2 minutes in the poo-oven, but have no idea how hot it is. Probably somewhere in the order of 'very hot'.
I'l stop wittering and do some work. Happy kneading, baking and eating!
mark
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Bo
valid member
Posts: 75
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Post by Bo on Apr 26, 2014 7:58:38 GMT
I use 500g 00, 500g strong bread white, 2 tablespoon coarse grain salt, 1.5 satchets yeast and 600mls warm water. I put everything in a kenwood and let it do it's thing for 10mins, after which I cover and leave to prove for 3 or 4 hours then I put it in the fridge for up to 4 days. I find that I'm getting a good chewy base and the taste, in my opinion, is fantastic. I'm mean with my toppings though just roasted tomatoes and garlic with a wee bit of oregano blitzed and mozzarella cheese with maybe a bit of onion or chilli and a sprinkling of cheddar. Sometimes I use harissa paste instead of tomato. I found that polenta is a must for ease of getting the pizza off the peel, I lost quite a few toppings before I got some!!
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Post by devontiger on Aug 28, 2016 20:26:44 GMT
My tip for releasing the Pizza into the Oven is, give a good sprinkle of Semolina course onto the Peel. Then put your dough onto the Peel.
It will just roll off the Peel right into the oven.
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Post by albacore on Aug 29, 2016 20:28:38 GMT
Yes, semolina works well on the peel. Rice flour is another option that I use that gives good results.
Lance
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