Pizza Dough Recipe

[urbangriller]

Interesting that it specifies chilled water - I use lukewarm for my dough. Does the slower rise give a different flavour profile?

Yep, makes a sweeter dough and a "bubbly" base.

Cheers
Chris

[barls]

i get that from the beer i use in mine

[Wobbly]

Approx how many large pizza bases does this recipe make please?

[Golly]

Approx how many large pizza bases does this recipe make please?

8

[chrisg]

The interesting thing with the recipe, and I'm betting why it is so successful is the use of semolina flour. It's a great flour to work with for pasta especially, makes for an airier dough with a distinctive colour to it.

The water temp is probably just something that has come through from an earlier variant of the recipe, for all practical purposes it wont make a big difference except as Chris said to again make for a lighter, airier base but the semolina does that as well.

The trick mentioned earlier of mixing the dry yeast with warm water and some sugar is as noted a good idea to be sure the yeast is active. There are recipes that are improved from having the ingredients cool before kneading, this may be one of them in which case it would be worth popping the yeast mixture in the fridge for a few minutes after having it froth a bit. Again as Chris noted being cooled won't damage the yeast.

Now, if I can find some semolina flour I'll be giving this a go

Cheers

[Wobbly]

Thanks Golly

[greeny03]

Sounds great!!

[Angryman65]

I've used this recipe and a couple of others because I was unorganised and this is by far the best.

[Smokey]

This is still the one I use however I just use normal semolina from the baking section of Coles and leave it in the fridge for 24 hours.
It still rises in there some what. The fermented flavour is terrific.

[pierre]

Got this recipe from some friends whose daughter owns a restaurant. They use this all the time in the Q220 on a weber Pizza Tray.

You all may be interested.

Ingredients
600 gm Strong Bakers Flour
400 gm Semolina Flour
20 gm Dry Yeast
10 gm Salt
10 gm Sugar
10 ml olive Oil
650 ml Chilled water
In a large bowl mix the dry ingredients together, make a well in the centre and pour
600 ml of water into the well, mix together using clean hands. 3- 4 minutes.
Add additional water as require. Knead mixture using palms and heel ¼ turn. After
10 minutes it should form a smooth silky ball.
Coat bowl with the olive oil & place the dough into the bowl, cover with a damp tea
towel and put in a warm spot to allow the dough to rise (about 1 hour).
After the Dough has risen, punch the dough and divide into 8 balls approximately 200
grams in weight.
Roll out into Pizza bases. Top with your favourite toppings.
For best results cook on a tray sitting on a pre heated Pizza stone.

Note – Do not freeze the dough.

Too much yeast, the trick in Italy is using less yeast and leave it more time resting

[Groovy Gorilla]

The longer it takes to rise the more the good bacterias have time to develop flavour.
I retard my rise in the fridge for 24 hours.

[pierre]

The longer it takes to rise the more the good bacterias have time to develop flavour.
I retard my rise in the fridge for 24 hours.

Exactly, I know of pizza makers in Rome they make the dough rest for 72 hours.

[Groovy Gorilla]

I've tried 48 hours but it gets too sticky and hard to handle for me.
A bit like sour dough over proofed.
A bit more flour and some reshaping should sort it but I don't have the bench space or the patience.

I remember pizza shops in Australia that used to have drawers full of dough balls they where left in there to develop for a day or two or more..