So the setting on my breadmaker that says - Pizza Dough is for Pizza Dough?
You read correctly - by making easy pizza dough on your bread maker you will amazed how well you can make pizzas at a very affordable price.
Example, by buying your flour at Aldi at around $1.10 per kilo it will cost around 70 cents to make about 4 pizza bases (5 cups for 4 pizzas). I use Lowans dry yeast from a container (keep it in the freezer - itll last over a year) to get the show going.
Some dont like handling dough and, yes, its not easy at first. But you can divide the dough into 4, place a portion onto an oiled tray (any shape) and push it out with your fingers or a jar. I use a rolling pin and get it virtually the right dough size every time - but it wasnt like that at first!
Once done, add your Dolimio or Raguletto sauce over the top (or diluted tomato paste), and some cheese and then your favourite toppings. Something simple as sliced tomato, olives and fresh basil and oregano can make a great meat free pizza. Or you can add some chopped up bacon and a lightly beaten egg over the top - that is one amazing pizza for very little outlay and guaranteed to get fussy eaters eating.
I bought myself a pizza oven few years back - the one that looks like a clam shell - around $60; these do a great job. Otherwise, set your over to 220-240 and cook for around 12 to 16 mins, depending on the thickness of the dough, the amount of topping and the depth of the over heat.
Once all the ingredients are purchased you will find most pizzas will be made for under 2 dollars. Go light on the cheese as thats the gut and wallet buster - with pizzas, less is more.
So the setting on my breadmaker that says - Pizza Dough is for Pizza Dough?
You know, I reckon youre onto something! Unfortunately, mine just say dough. But after struggling to do dough by hand, it was nice to use the machine for ease of use and a beautifully kneaded dough. Its not as hard as one would think, but the first time would be a challenge for many and from there it just gets easier.
Dried yeast?! This is the yeast equivalent of ground coffee bricks from the supermarket! Hunt down some fresh yeast and youll see the light. Good delis and health food shops are some of the places youll find it.Originally Posted by 7D5F53535153595E5F300 link=1291611132/0#0 date=1291611132
oh dam, now youve wrecked everything! Just when I thought I had something over you guys along comes someone with the real method and ingredients.
Tell me, are you in the baking scene? Also, Ive heard that there are a few old bakeries around where the yeast they use goes as far back as the late 1800s! How they achieve that, from what I know, is that they never fully empty/deplete their yeast mixture. When it gets low they add a new batch of yeast, and in doing so they retain something from the previous yeasts - its an old bakers method of constantly improving the baked bread. Does anyone know more on that matter? Its sounds like a romantic wives tale, but it appears to have merit and is commonplace in European bakeries and also in some Australian ones.
One of the keys to a great pizza base like what you get as in a pizza you buy at the shops is to use some semonilla flour to the ingredients, spread plenty of oil onto the base, then use a good well pre-heated pizza stone. Without a pizza stone, it willl be doughy because of the ingredients sitting on the base, so you need something that transfers heat in a manner to cook the base from underneath. A normal pizza tray will not do. Plonk your pizza straight onto the stone without a tray, and there you have it. A bit like how you would shove in a pizza onto the floor of a wood fired oven and get that nice texture.
i like making my dough by hand, something very therapeutic about the kneading i reckon :)
i tried to find fresh yeast a few times recently and cant anymore :(Originally Posted by 67626D6A666F2E70626D030 link=1291611132/3#3 date=1291617024
so use the dried, seems even many bakers are buying it dried in 5kg bags and many looked at me like a weirdo when i asked about fresh yeast...
i use lots of yeast in my brewing :) its amazing stuff :-*
bread, pizza, beer, spirits......
yes, after watching Jamie Oliver Ive started adding about 20% semolina flour to the mix. *The end result appears to be a fluffier and crunchier base with a slightly better colour. *I even added polenta once, but it was just tough and hard!
With yeast, i am willing to go the fresh route, but the results with the dry yeast to date have been exceptional - to the point were Ive had people say "theyre the best pizzas Ive ever tasted". *Im not so sure, as Im not biased and appreciate any well cooked pizza, and really notice a pizza if the base is well cooked in a good oven.
The stone base theory is spot on, because it absorbs the ovens heat and then bombards that stored heat into the cold pizza base. *The end result is crusty pizza base with well cooked toppings. *Without the stone base youll end up with a cooked pizza top (caramelised cheese) and a droopy and white pizza base.
The clamshell pizza oven has a stone base - theres an element under the stone base, and theres an element in the upper level for the toppings. *Instead of needing around 16 minutes to cook a pizza you only need around 6-7 minutes with the bench top pizza oven. *
Type Tempo Pizza oven to find the red unit that Im using. *Mistral also has a good unit where the stone base rotates!
Ive done pizzas by hand a few times now myself now - hand mixed then placed on top of the PC for 20 minutes to rise ;D
Unfortunately, I dont have a pizza stone and so havent manged to get a crisp enough base for my liking yet. Might look into the semolina flour idea as a stop-gap measure.
On the topic of cooking, was hoping to trial the Santas Buttons recipe over the weekend, but I found out (just after the shopping trip) I didnt have enough butter >:(
Sometimes fresh yeast gives an inconsistent result. Dry yeast is a lot more consistent.
I worked at a large pizza chain for 6 years.
I found making pizzas at home a PITA.
Yes it may be cheaper (if you use Coles "Meals under $10" maths) but you havent counted your time and effort.
Or I could just be suffering from shell shock.
Using the breadmaker also means less washing up.
You get away from dragging out the dough mixer and its simply a matter of adding the correct amount.
Some machines speciify water first, some flours first.
I also use the machine to knead bread dough, then i simply prove, shape n bake.
Btw, to me its important to develop flavour by not speeding up the proving process, less yeast, good quality flours and a long first and second proving does wonders to the taste, just like bread.
The bread i make at home has better flavour than major bakeries bread because time develops flavour.
Do give it a try, its a recipe i enjoy making at this time of year and i,m happy to reveal it to everyoneOriginally Posted by 3334600 link=1291611132/8#8 date=1291637575
Check that post again as there is a slight change to the recipe.
Thanks Gary. I initially was getting the yeast to start hard and fast by mixing in some very warm water and a table spoon of sugar - what I had in 10 minutes was like a cream coloured beer, complete with frothy head. At least I knew the yeast had been activated.
But Ive since seen some shows where they deliberately slow down the proofing process to better develop the flavours, just like you said. Some bakers will have this process go over 2 days - rising, kneading, proofing, over and over again until they have what resembles a very elastic dough that doesnt stick to anything. So Ill give that a go, with less yeast and just cool water.
The cooking stones are a great idea, and at around $12 theyre good value too. But placing the prepared pizza onto the very hot stone is not easy, and you must prepare the pizza base so it slides off the board, like using flour on the base. Or get a shiny stainless steel paddle to help slide it on. I have 2 very thin plywood boards - I place them together and the pizza over the seam of the boards, which you then lift the pizza to the stone and separate the boards.
Fun stuff and, like I said, cost effective as well.
IMO, you must still be in shellshock. Or Im cutting corners - I find it isnt any extra work (in prep or cleanup) to what Id be doing to cook most other non-instant meals.Originally Posted by 5965786369687F6A62690D0 link=1291611132/10#10 date=1291646523
i dont think price (or making it cheaper) factors in on home made pizza if comparing to chain stores. sure you can make home made really cheap but why bother when you can get 4.95 cheap onesOriginally Posted by 615D405B515047525A51350 link=1291611132/10#10 date=1291646523
IMO chain store pizzas are the maccas of the pizza world and not really worth buying unless your just feeding a crowd cheap.
home made you can experiment so much more with quality ingredients.
blue cheese and pear pizza with a little rocket on after cooking :) yum yum
i find if you dont have a stone a really thin stainless steel sheet (cook pizza on it) in the oven cranked right up allows good heat penetration to the base. does not give you that wood fired effect but crisps them up fairly well.
Great thread... I love pizza! :D
Worked in a pizza shop just long enough to learn the ropes but not long enough to suffer from PTSS ;)
I find that unless youre making vast quantities, making the dough on the bench is just as easy as using a BM or mixer - youll flour up the bench anyway when you shape the bases and cleaning up is easy if you scrape the bench first with a wide, flat blade - I use a Barbie Mate. Shaping the bases with your hands is also quicker and easier than a rolling pin once you get the technique right.
I tend to make batches of about 16 individual sized bases at once. The bases can be pre-baked for a few minutes then frozen in a big ziplock bag - I use a straw to suck out the air, which keeps them good for a few months. With some homemade tomato sauce frozen in ice-cube trays, a few good toppings in the fridge and fresh herbs from the garden, the pizza is ready to go into the oven before its even heated up. 8-)
"I tend to make batches of about 16 individual sized bases at once. The bases can be pre-baked for a few minutes then frozen in a big ziplock bag - I use a straw to suck out the air, which keeps them good for a few months. With some homemade tomato sauce frozen in ice-cube trays, a few good toppings in the fridge and fresh herbs from the garden, the pizza is ready to go into the oven before its even heated up"
I never thought of that Roastalot! After freezing, does the pizza still cook as well? I think Ill give that one a go and stick the par-cooked pizza bases in the freezer along with the frozen meat sauce for those occasions where you dont have time and dont want to go out and get something to eat (sometimes I dont want to go to an ATM and get out money to buy food/a meal when Ive got something in the freezer to do the job).
Finally, my Italian mum has given up making her own pizza dough after all these years. She just places white sliced bread onto the rectangle oven trays, tops with her own home made tomato sauce, various toppings and her killer topping - shredded bacon (the rough looking bacon, not chopped); that stuff kind of turbo charges an ordinary pizza and lifts it into OMG territory!
Worth a go if you want a cheap easy meal. I bet most people right now have most of those ingredients to make a pizza with white sliced bread.
Great tips guys.
Ive just ordered a woodfired oven, hoping for it to be installed before christmas if this rain stops! :) Pizzas should be a hit with all the kids on the street and it will be great for cooking up roasts & baking a bit of bread. Im hoping to cook christmas lunch on it this year!
Whats the best way to get the dough mixed up? Not too bothered about doing it manually for the family but our neighbours are itching to have pizzas for our christmas party. I dont really want to be kneading dough for hours! ;) I dont have a breadmachine (gave that away it was a nightmare to clean) and dont really want one because Ill be doing my bread in the oven.
I got a bread machine and the only reason I bought it was to make pizza dough. It can do enough for four pizzas at a time. Makes light work of the kneading.Originally Posted by 2E0301070A0B0F620 link=1291611132/19#19 date=1291786750
Some of the semi professional food processors will knead the dough - if you already have one with the dough attachment then you should be right. *If you dont have one, then I think buying a processor will be the better option as opposed to buying a bread maker solely for making dough. *Yes, 4 to 5 pizzas will be the maximum for one run on the bread maker, depending on the size.
The way I work the flour amount for a *28cm/11" pizza pan is;
1 and 1/4 cups of flour for each pizza. *So 5 cups will do 4x28cm pizzas.
Also, Im surprised about your comments on the mess with the bread maker as its easy to clean after kneading - let it sit for a day and the hardened dough will break off, then wipe it clean. *Maybe you were referring to the mess of baking the bread and cutting it up?
While on the subject of the bread maker, have you guys noticed when using one of these to bake a loaf that the bread doesnt come out like a bakery loaf? *I find that the bread moves too much when trying to cut it as opposed to remaining firm and crunchy. *My reasoning is the fact that the oven on a the bread maker builds up to cooking temperature from cold with the dough inside! *Now if you got a job at a bakery and on the first shift you placed the dough into a cold oven and then turned it on you will be thrown out along with your chewy bread.
So I would say that is the downfall of automated bread making machines - they are a compromise, nothing more.
2 ways to overcome that;
After using the machine to knead the mixture you place the dough into your very hot kitchen oven for proper baked bread - or;
You can remove the finished dough from the bread maker before it commences its heat up cycle and then return it back into the maker once the hot baking temperature has been reached. *But because the unit is so small then youll have to be quick - just throw it in without worrying about hooking it onto the base.
We had a bread maker but Ive never used it. (: Kneading the dough by hand is very therapeutic. ^^ I use a starter culture instead of yeast for my pizza bases. The results: fantabulous!
Ive been baking sourdough breads for a while now with my own little starter culture and it is so wonderfully versatile. Excess starter can be used to make crumpets, sourdough pancakes (more like pikelets), pizzas, cinnamon scrolls, croissants, etc.
I keep a little piece of pizza dough aside after each batch I make and use that to proof the next batch of pizza dough. This you can do with dough proofed with yeast also. Just keep a piece of dough after the bulk proof period and store it in the fridge till your next pizza (:
yep I like the pizza bases out of the breadmaker - so tasty and easy.
i tried so many different ways to get the bread how I like it. then got some leucke (I think thats how you spell it) multigrain bread mix from safeway, and its excellent - just as good/better as any multigrain from local bakeries. at least I like it.Originally Posted by 61434F4F4D4F4542432C0 link=1291611132/21#21 date=1291792259
Thanks for all the replies. *Ive looked into starter dough and found a lot more info on the subject. *Seems that theres many methods for creating the S/D, one is to boil 2 potatoes in their jackets, peel, mash, add 2 cups of unbleached flour (even plain) and some of the potato water. *Leave the combined mix in a cloth covered bowl at room temperature - it will absorb the naturally formed yeast in the air and begin to leaven and bubble over a few days. *Once created you store in the fridge and then feed it once a week with some flour and water (after removing some of the original starter dough from the batch).
Remove from fridge the day before use and then add it to your flour base. *Once kneaded remove a portion of the dough and place in the fridge as your starter dough. *By continuously doing that your starter dough will develop complex yeast flavours that cannot be obtained through the normal yeast methods. *Theres no time limit on the age of the S/dough - by changing some of it every week, it keeps its heritage for as long as you want - the longer the better (some bakers use starter dough that go back well over a hundred years).
You can use just plain yeast to get your starter dough started - but many purist believe that would be cheating. *Either way, it sounds and think the long term results would be spectacular. *Throw in unbleached flour, wholemeal flour, etc, and youll head towards replicating what some of the best bakeries produce.
My babys about a year old and feeds on filtered water and Demeters certified biodynamic stoneground flour ^^ I also have a 100% rye starter. Sourdough Companion (www.sourdough.com) is a great place to start if you are keen on baking sourdough breads. (:
Good to hear someone using the old tried and trusted method for baking breads, etc. I was talking to my mum yesterday and mentioned starter dough when her eyes lit up as she went to tell me her memories of the method. She said that in the Northern Italian town where she grew up the neighbourhood would share around and replenish the starter dough (mother dough?) when baking their bread. Talk about character building of flavours - youll also end up with all kinds of bacteria from all the different hands kneading the dough. But I suppose once baked in an angry hot oven the germs would be well and truly incapacitated.Originally Posted by 5D514D53575D58524B58583E0 link=1291611132/25#25 date=1292756399
The communal thing that went on in those times went a long way to assist families - what you didnt have someone else did. Having corn and wheat on her property they would send the grains to the local mill for milling. Rather paying for the service, the mill would retain a percentage of the grains to sell/trade with others.
Today its cash/credit for everything unless youre a tradie or similar where you can exchange skills, etc.
Really my only problem with it was the fact the paddle couldnt be removed and I just found there was always some gunk stuck under there. :( Probably just my brand or something. My mates happily using it, I donated it to him. I also found it didnt mix the dough properly sometimes and would bake a strange flourly loaf.Originally Posted by 466468686A686265640B0 link=1291611132/21#21 date=1291792259
I think I might go the foodmixer route if I have to. Im on my second firing of my woodfired oven which was installed over the past week, so it will be at pizza temperatures for christmas day. Bit smokey but I think thats because everything is so damp from all the rain weve been having.
Will post up a piccy when Ive got it all finished. :) ;D :)
Sounds like itll be a lot of fun; if theres kids get them to pop on their own favourite toppings. As some have suggested, try adding around 20% semolina flour to the mix for a crunchier and fluffier crust. Also, apply some of the semolina to the pizza bases before throwing into the hot oven.Originally Posted by 406D6F696465610C0 link=1291611132/27#27 date=1293139578
Im sure you can still barter these days (:
Bread for beans anyone? ^^
Heres a recent loaf.
Where in Sydney are you and how many beans you after?
For a lunch after a hard mornings work, that bread would be perfect with your favourite cheese and that half drunken bottle of red from the night before. Looks very appealing with its bright crust.Originally Posted by 333F233D3933363C253636500 link=1291611132/29#29 date=1293275814
Hey TG (:
Im in Berowra. 100 odd grams maybe or a bit more. Enough to sample and savour ^^ Would be a nice idea to barter produce and things (:
Berowras a bit far for me.Originally Posted by 666A76686C666369706363050 link=1291611132/32#32 date=1293336039
But if youre ever down this way Im happy to hand over up to 500g for a nice looking loaf like that.
By prior arrangement that could be 5 x 100g of different SOs for you to try.
You could choose from the following:
Bugisu AA - Uganda
Caxambu - Brazil
Decaf blend - HAB
FT Organic Harar - Ethiopia
Kimel A - PNG
Limu - Ethiopia
Mandheling - Kuda Mas - Sumatra
Masai Estate AA - Kenya
Monsooned Malabar - India
Pearl Mountain - Indian
Robusta - Kaapi Royale - India
Robusta - Palthorpe Butter Beans Cream "RKR" - India
San Emilio Farm - El Salvador
SHB Gran - Panama
Toraja Grade 1 - Sulawesi
Yellow Bourbon - Brazil
If you want more than 5 samples itll cost ya a second loaf. ;)
You made my day TG (: Where abouts in sydney are you btw?
Sounds like a fantastic trade ^^
Im around the the Roselands/Belmore/Kingsgrove area.
Can always travel a little to meet you slightly further afield from my home turf if you are somewhere nearby.
Great (: can certainly do that ^^ Will send you a PM when I wonder nearby.