I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar. The base is usually covered in quite a bit of cornmeal.
I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour, more oil, less oil, drier dough, wetter dough etc. and I've have always kneaded well for at least 12 minutes. My base turns out soft but always comes apart really easily, far from the chewy and stretchy nature of a typical takeaway base.
I do not have a pizza oven, my oven can only reach a maximum of 250C.
So does anybody know the secret to a good takeaway style base?
For a chewy pizza base, use bread flour. Do not use oil. Bread flour has a higher protein content that will help gluten form. Gluten makes the connections that keep dough together. Fat inhibits gluten formation.
A recipe of just water, flour, salt, and yeast mixed, kneaded, allowed to rise until doubled, and then rolled out will get you what you want. Make sure to roll out quite thin. Preheat your oven absolutely as high as it goes with a stone inside. Put your toppings on maximum one minute before they go into the oven so that the sauce does not make your dough soft. Place pizza on preheated pizza stone - cooking time at high temperatures will be quite short (max 10 minutes).
it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US...), Scallions (US), and green onions may not always be the same thing, but can typically be substituted for each other. (more details). Herbs, Spices & Seasonings: Kosher(ing) salt (US) is flaked..., likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA
I was reading answers to this question How do I season my new pizza stone? and many people advised not to use soap on a pizza stone, I don't have a pizza stone but I have read similar advice for some pots and pans, My question is why you can't use soap to clean this stuff, is it just unnecessary (because a pizza stone is always in the oven and every thing on it will burn) or there is a reason NOT to do it?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading..., the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some
Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. I put the camembert in the middle and the herbs, nuts and spices evenly on top of the camembert. Then I gather the dough sides up and make a bundle. I roll the bundle between my hands until... sized dough circle and placed it on top. I pressed the seam to glue it shut, then gave it a smooth shape. Again some raising, and then I put it into the oven seam side up. Sadly, the seam must have opened
I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the percentage of dough? My pizza recipe calls for 300 g flour, 150 ml water and 3 g salt. That is 1% of the flour weight, but less of the total weight. If 3% is the recommended salt level for bread, I should be using 9 gr for the flour, or 13,5 g for total weight. That is a huge difference. Edit: The recipe calls for 1 tablespoon of salt, 1 bag of dry yeast (but I use my own mother dough), and 60
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help
When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms could I see in cookies which have had the butter under-creamed? Update: I think that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer. My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect. What should I look for? Are there any tests that I can do
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :) Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?
I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work. It consisted of a dough layer, a sauce layer, a cheese layer and a sprinkling of either sausage or peperoni cubes. I can handle all the other layers but I know the doughs that I normally use for my various pizza applications aren't going to replicate the base layer of this "pizza". It wasn't very crisp and it didn't rise very much and it wasn't very chewy. This leads me to believe that there should be little yeast, and the flour