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PostPosted: Nov 17th, '14, 12:28 
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Need some help with making home made pizza dough.... Or just pizza dough in general...

Is it suppose to be like cookie dough or dryer and thicker?

This pizza dough I have so far is so thick I can't use the mixer otherwise I'm worried it will brake or burn out I have to mix it and all that by hand.. Its all together in a ball of dough but I'm not sure if its too dry.. Ie too much flour need more water....

Anybody? Helps!


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PostPosted: Nov 17th, '14, 12:33 
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Should be like bread dough, mixer should have no problems with it if it has a dough hook attachment and it;s the right consistency..

Jamie does it here in a food processor.



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PostPosted: Nov 17th, '14, 12:51 
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If you're using a hand mixer, don't. Knead the dough by hand. It should come together and loose it's stickiness.


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PostPosted: Nov 17th, '14, 13:20 
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Made my first ever batch the other weekend. Just hand mixed in a bowl for about a min then kneaded on the lightly dusted bench for 5 then in a tub on the window sill for an hour, then punched, kneaded, and broken into pizza batches, rolled and pre-cooked.


Family were very happy with result.

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PostPosted: Nov 17th, '14, 13:48 
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Ya I was using a hand mixed not a mixing machine.. So ya I did it by hand for about 10minutes because I wasn't sure if I needed to do it more or less...

Its tripled in size now that I've been letting it sit and its nice fluff and soft so I think its going great so far!

Was worried the whole time but its work it out nicely now..


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PostPosted: Nov 17th, '14, 13:51 
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But my next question is. Do I flatten the dough and bake it then take it out and put toppings on it then bake again or bake it all at once(raw dough with topping)?


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PostPosted: Nov 17th, '14, 14:49 
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Leave it in the fridge for 3 days, it tastes far better, and you get those nice big air bubbles in that char a little. Mmm

I cook on raw dough.

Careful when you flatten, don't use a rolling pin, you want to gently stretch it in your hands turning as you go


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PostPosted: Nov 17th, '14, 15:19 
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Oh so no rolling pin?
So I guess I'll cancel my plans on buying one then haha


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PostPosted: Nov 17th, '14, 15:20 
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Air bubbles in the char? What?


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PostPosted: Nov 17th, '14, 16:01 
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Air bubble in the dough that puff up and char, as in get a little burnt when cooked.

As much as I'd recommend getting used to pulling the pizza bases by hand, it's not the end of the world if you use a rolling pin. Just roll them out flat and let them sit for a bit and they'll lighten up nicely.

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PostPosted: Nov 17th, '14, 16:32 
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onepower wrote:
Air bubbles in the char? What?

Sorry, sometimes sentences sound better in your head!

Picture speaks a thousand words:
Attachment:
20100923-pizza-lab-fermentation-day-one-day-three-comp.jpg
20100923-pizza-lab-fermentation-day-one-day-three-comp.jpg [ 92.54 KiB | Viewed 3376 times ]


As seen HERE


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PostPosted: Nov 19th, '14, 11:46 
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For a first timer I think I did great! Haha


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PostPosted: Nov 19th, '14, 11:55 
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Made a million mini pizza's! Food for a week! Haha


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PostPosted: Nov 19th, '14, 11:56 
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And this was for dessert! A little piece of brownie.


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File comment: Might be hard to see but its sitting under the pizza.
phpiRUUgyPM.jpg
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PostPosted: Nov 19th, '14, 12:12 
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Looks good. Crust is definitely better after sitting for at least a day or two as Werdna mentioned. You get teh bubbles but you also get more depth of flavor. I like to put mine in the fridge after letting it rise initially, it makes the dough easier to work with when you stretch the crust. Here's a good recipe to start with for your crust (You can add whole wheat flour, I have done about 50:50 and it works), I've found that having my bread machine do the initial knead of the dough makes it easy - http://www.bakespace.com/recipes/detail/Basic-Pizza-Dough/14125/#.VGwTMmf_0aM

Beth Hensperger (where the dough recipe came from) also has a very good basic sauce recipe as well that's quick to prepare and super simple -

Both recipes are in this book which is very good and is worth getting if you have a bread machine - http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread-/dp/155832156X/ref=sr_1_2?s=books&ie=UTF8&qid=1416369413&sr=1-2&keywords=hensperger. The book is geared toward 1.5 to 2.0 Lb loaf machines. I don't know if there is a metric version or if she's added anything for 1 lb machines.

Lots of sauce, Lots of cheese. Try one with homemade Basil pesto for the sauce, yum :thumbright:

Too bad I'm not closer, I'd help you test them out :D


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