I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
Yes, you can store it for about a day in the fridge. Let it warm up again before you cook it though.
Yes, the colder the fridge, the longer you can keep the dough in the fridge. It will overrise after a day or two. Take it out of the fridge for an hour or two until it happily rises.
Pizza dough can also be frozen. I freeze mine immediately after finishing, and thaw it in the fridge for a day. Supposedly you can thaw it in the microwave.
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising. Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure... should I leave it in the fridge first? Or, is it better left somewhere warm through the entire defrost to help fire up the yeast? Or have I "done it wrong" and may as well dump this particular piece?
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much longer for the rock hard dough to thaw out. I have had it covered and sitting on the kitchen counter and it's almost completely thawed out! So once it's thawed can I keep it in the fridge until I'm ready to use it?
Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put the pizza in the over I thought, "this is the best looking pizza ever made", but was massively dissapointed 7 minutes later when I was struggling to get the pizza off of my pizza tray. It was completely stuck to the tray. So, when rolling out a really thin crust pizza, what can be done to prevent it sticking to its cooking surface?
I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza dough mix, which has a bit of xantham gum in it, and serval kinds of flour (rice flour, tapioca, flour, corn flour, etc). The dough itself was difficult to work with, a bit crumbly, and not as stretchy as I would like. I know that the "stretch" I'm talking about truly come from gluten, but is there anything I can add, to help with the consistency? The flavor was perfect, and the calzones were
My wife wants a Jamie Oliver cookbook for Christmas. All I know is that "it's the one with the pizza dough recipe." Does anyone know which one this is?
Possible Duplicate: Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around... I'm finding it difficult to understand at which point I leave room for the outer rim... As I see it, to make a outer rim that is fatter than the rest or the pizza I either: Leave a thicker outer rim in the dough before putting it in the oven, Roll the edges inwards to form the outer rim after I stretched the dough evenly, Or Do nothing and simply leave the edges without sauce, and the crust will form by itself? Which
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? ...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
Possible Duplicate: How to throw a pizza dough? When I make my pizza dough and let it rise for about two hours, I then shape the dough for the round pizza pie. I have tried numerous times to toss it in the air and spin it on my fist to get the shape but to no avail. My dough just rips, and its easier for me to just shape it on the counter. Whats the trick to this?? Is the problem my actual dough?
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends?