GrahamS2 Posted May 11, 2017 Share Anybody have a quick and easy pizza dough recipe? I don't have a blender or something like that so will have to mix it by hand, and I prefer grilling and frying to baking so simple and straightforward would be appreciated. I tried the shake and bake one, with self-rising flour, and the other one with yogurt - but they both gave me heartburn. So I want to try a recipe without self-rising flour and see if that helps. There are quite a few on the internet, and most of them seem similar, but I'm specifically looking for one that will give me a thin, crispy crust.This is my tried and tested recipe. Enjoy! Thin-crust pizza dough Ingredients800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour1 level tablespoon fine sea salt2 x 7g sachets of dried yeast1 tablespoon golden castor sugar/honey4 tablespoons extra virgin olive oil650ml lukewarm water DirectionsSieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge. the nerd and Readsalot 2 Link to comment Share on other sites More sharing options...
Readsalot Posted May 11, 2017 Share This is my tried and tested recipe. Enjoy! Thin-crust pizza dough Sounds good! Since I'm new to baking, this will be a learning experience for me. A few questions, if you don't mind: How long do you think the dough will last in the fridge/freezer? Do you think I can halve the recipe? It's just two of us and that sounds like a lot of dough.Time/temperature to bake in the oven? Thank you! Link to comment Share on other sites More sharing options...
GrahamS2 Posted May 11, 2017 Share Sounds good! Since I'm new to baking, this will be a learning experience for me. A few questions, if you don't mind: How long do you think the dough will last in the fridge/freezer? Do you think I can halve the recipe? It's just two of us and that sounds like a lot of dough.Time/temperature to bake in the oven? Thank you!I usually halve it and it makes 2 big, thin pizzas. I've frozen a batch and used it 3 months later and it was great. Freeze it just after knocking down and wrap it well to prevent drying out. I added a small amount of water to work it after defrost. What I normally do is blind bake the base for 2 mins without toppings (use baking beans or a baking tray on top to keep it flat). Then I add the sauce, cheese and topping and bake for around 7 mins at 230C. Edited May 11, 2017 by GrahamS2 Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted May 11, 2017 Share Excellent - thank you! Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted May 11, 2017 Share Jalapeño poppers. Baked not fried. Covered in a mix of panko crumbs and rice krispies. Home grown jalapeños. Nancy Drew, Readsalot, Vetseun and 1 other 4 Link to comment Share on other sites More sharing options...
Nancy Drew Posted May 12, 2017 Share Thank you! I forgot!! I'll try to remember tonight Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted May 12, 2017 Share I forgot!! I'll try to remember tonight Thank you! No rush. Nancy Drew 1 Link to comment Share on other sites More sharing options...
Pants Boy Posted May 12, 2017 Share Jalapeño poppers. YES! Baked not fried. Why? Covered in a mix of panko crumbs and rice krispies. Why? Home grown jalapeños. YES! Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted May 12, 2017 Share Jalapeño poppers. YES! Baked not fried. Why? Covered in a mix of panko crumbs and rice krispies. Why? Home grown jalapeños. YES! tried something new Pants Boy 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted May 12, 2017 Share tried something newheathen! Pants Boy 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted May 13, 2017 Share Actually the Rice Krispies were pretty good. Added a small hint of sweetness. Plus, I ran out of panko. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Vetseun Posted May 13, 2017 Share Jalapeño poppers. Baked not fried. Covered in a mix of panko crumbs and rice krispies. Home grown jalapeños. I made Poppers the other night. Some were absolutely devine. But there was no consistency in the heat of the jalapenos (bought, not home grown). Some of them were spicy beyond pleasant. Link to comment Share on other sites More sharing options...
Patensie Posted May 13, 2017 Share I made Poppers the other night. Some were absolutely devine. But there was no consistency in the heat of the jalapenos (bought, not home grown). Some of them were spicy beyond pleasant.smoked some halepenos (all from same plant) & had same problem. Downed a beer after a particular nasty sob. Vetseun 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted May 16, 2017 Share Have I redeemed myself? the nerd, Captain Fastbastard Mayhem, Readsalot and 2 others 5 Link to comment Share on other sites More sharing options...
Nancy Drew Posted May 16, 2017 Share Thank you! No rush. Finally..... Crispy pizza base dough 500g Cake flour250g Lukewarm water15g Instant yeast7g salt62g olive oil You can either make this in a mixer with a dough hook or by hand. Mix the lukewarm water and olive oil together. Put dry ingredients into a bowl. Add wet ingredients to dry and work into a dough. Knead the dough on a floured surface for +-10 mins. It should form a smooth ball by the time you're done. Place the dough in a greased bowl and cover with clingfilm (poke a small hole in for it to breath) and a tea towel. Place in a warm dark place to prove until its about doubled in size. Remove from the bowl, knead it until it's pliable. Divide the dough and roll it into rounds. I don't pre bake these bases. I usually just put my toppings on and bake. This makes +-4 regular pizzas from what I remember. Enjoy Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted May 16, 2017 Share Enjoy Excellent - thank you! Link to comment Share on other sites More sharing options...
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