Authentic Pizza Bases

[Ian]

Any good chefs around?

Both Becky and I have made pizzas from scratch before, but no matter how many times we try it isn't possible to get the bases to be as tasty as you get in an Italian restaurant.

Does anyone here know why, or know how to make authentic ones? The homemade ones are thicker (not deep pan, but not as thin as you'd normally get).

Bit of a wild shot posting this on a PC forum but you never know

 

[muckshifter]

Simply ...

A good flour, real yeast ( can use dried) and a good olive oil

Datsa abouta ita

Edit. forgot the sugar to get the yeast working ...

 

[Adywebb]

http://www.italyum.com/recipes/recipe.php?recipe=pizza

 

[Ian]

Cheers, I shall give that a go at the weekend

 

[muckshifter]

... your really do need a good olive oil

Nice link ...

I actually hate any shop bought Pizza's

There is one secret ingredient, and if you find a site telling you the same, then they will make great pizzas.


I make my own bread ... I do a wicked Ciabatta ... again, good ingredients make the bread, I use a rather good olive oil.







* the secret ingredient is ... a real pizza stone *

 

[Taffycat]

I make bread and pizzas also - here is a recipe from my Antonio Carluccio cook-book - you can choose your own favourite topping

Basic Pizza Dough (an Antonio Carluccio recipe)

Makes 4 pizzas 11 inches in diameter

45 g compressed yeast (or the equavalent quantity of dried yeast
powder, or granules - see maker's instructions)
300 ml warm water
pinch salt
2 tbl spoons olive oil
600 g plain white, all purpose flour (strong plain)

Dissolve the yeast in warm water, to which you have added the salt
and olive oil. Pour the flour into a mound on a clean working surface
and make a hole in the centre of it. Add the yeast mixture drop by drop
into the centre of the flour, mixing with your hands until all the liquid
is absorbed, forming large lumps. Knead the dough with your hands
until it has a smooth texture, then roll it into a ball. A good pizza
depends upon the quality of the dough used.

Next sprinkle some flour onto a large tin or dish and place the dough
in it, spreading a little oil over the top to prevent a crust forming. Cover
the bowl with a dry linen cloth, and leave it to rise for 1 hour in a warm
place - not less than 20 deg C (68 F) It should have increased to 3 times it's
size.

Pre-heat the oven to 230 deg C (450 F or gas 8)
Rub the 4 x 11 inch pizza pans with oil. Flour the working surface. Devide the
dough into 4 and roll each into a ball. (It is better not to use a rolling pin, but to
ease the dough by gently pressing out the dough with the heel of your hand.
Starting from the middle, smooth the dough out to a thickness of about 6mm.
Make the edges slightly thicker to prevent the topping from running away, and
this method of rolling leaves the characteristic round edge which should go crisp
in the oven. Place each pizza onto an oiled pizza pan, spread the topping of your choice
on the pizza and bake in a hot oven for anything from 8 - 15 minutes, depending upon
the topping chosen.

Enjoy

 

[Ian]

I'm going to give all these recipes a go over the coming weeks and see which one is best

Have you got a pizza stone Mucks, and are they worth it?

 

[Rush]

One here Ian http://www.amazon.co.uk/Kitchen-Cra...=sr_1_1/203-1170638-7151942?ie=UTF8&s=kitchen

 

[Ian]

Cheers Rush, If Muck's thinks its worth it I'll go for it

Do you have a recipe for the Ciabatta Mucks, or do you just use your own judgement for the ingredients? Might as well try making some tasty bread too - would be good with some chopped olives in it.

 

[muckshifter]

you have touched on a subject dear to my heart ... cooking

I'm going to give all these recipes a go over the coming weeks and see which one is best

Have you got a pizza stone Mucks, and are they worth it?

Yep, and yes ... mine is a lot thicker than the one from Rush's link, and, was a hell of a damn lot dearer.

Mine was a salmon pinkie-orange when I first got it ... it needed "seeding" or "seasoning" but that is easy, just use it and the 5th pizza should be one of the best. Be careful, they do, if you get a good one, retain their heat ... do not use soapy water to clean either ... full instructions should come with a good stone ... Xmas is coming, get a good stone.

Making good food always starts with getting the best ingredients, though you can 'cheat' on some things ... I always used to use real yeast, dried yeast is just as good these days, but try some real yeast if you can get it ... you can taste the difference.

My mother taught all us 'kids' well, we have always been good food fanatics and have had the privileges to sample food from the source ... I'm quite a mean Chinese chef too, but our cookers just do not get the Wok hot enough. Nothing beats a good seasoned Wok for cooking all sorts of foods.

The art of bread making ... there used to be so many different flours at one time, supermarkets have killed all that ... but yes/no judgment sometimes ... Ciabatta is a high yeast bread made with olive oil as the main "fat" and because of the yeast content will rise quite high ... let it get really high with lots of air before smashing it down again. I think you'll find more with Mr Google.

I'll make you a batch with sun-dried tomatoes ... I don't like olives.


I'm hungry now ...

 

[Rush]

By Mucks

I'm hungry now ...

me too !!!

I made a pie ... flaky pastry with mince beef , peas , onions .... with fresh(from my garden) Rosemary blended in. Par boiled then layered potatoes till browned on top with a hint of mint gravy ...to boot served with a Yorkshire pud...

it looks scrummy

 

[floppybootstomp]

I can't remember or find the recipe but....

Years ago I once made my own Pizza dough from a cook-book recipe. I remember it combined flour, water, yeast, olive oil and some special cheese as well.

I remember it being possibly the best pizza base I've ever tasted but I'm really a little lazy when it comes to making pastry so I didn't ever bother again.

 

[Ian]

Well, I'm going to have to get one of those stones now

Sun-dried tomato ciabatta sounds really nice too, that can be my project for tomorrow evening as I think I've got all the ingredients.

 

[cirianz]

Not at all traditional (blasphemy even perhaps ), but I remember that my Mum used to make the best pizzas I've ever tasted & she used to use a scone dough base. She didn't cook the base first, just put the toppings on & all the juices would soak down into the base as it cooked. The base would be light & fluffy & crispy around the edges where the juices of the meats had soaked in. But then her toppings were not at all traditional either & could get very creative. I haven't made one in years.

Hmmmmm... now I'm hungry too!

 

[floppybootstomp]

Here's a coincidence. Over at BBF a guy named Hermit has just posted this (it's American):

Anyone who's been to Mazzio's Pizza should know what these are. Basically it's a 12" pizza crust folded in half over a stuffing of blended cheeses and various meats and/or vegtables to meet specific tastes. The baked calzone is cut into strips. Then pick your poison of a dip. I prefer using a marinara based on Newman's Own Marinara. Some people prefer Bleu Cheese or Ranch Dip.

This makes 2 10-11" Calzones

The crust recipe I use:

Title: Basic Pizza Dough
Categories: Pizza
Yield: 1 servings

2 ts Active dry yeast
1 ts Sugar
1/3 c Warm water (110 degrees F.)
1 1/4 c Warm water (110 degrees F.)
2 ts Honey
2 1/2 ts Salt
2 tb Olive oil
About 3 1/2 cups unbleached
-flour

Dissolve the yeast and sugar in the 1/3 cup warm water. Let it proof
until puffy, about 10 minutes.

Stir together the yeast mixture, remaining warm water, honey, salt,
olive oil and 1 cup of the flour in a large mixing bowl. Whisk until
blended. Add remaining flour, a little at a time.

Turn out the dough onto a floured board and let rest for 5 to 10
minutes while you wash the bowl and rub it with a few teaspoons of
olive oil. Then knead dough for 3 minutes. Place dough in bowl and
turn to coat it well with the olive oil. Let rise for about 1 hour,
or until doubled in bulk.

Punch down dough. At this point you may form the pizzas, or
refrigerate the dough for several hours, well wrapped in plastic so
it won't dry out. (Although a refrigerator rest is not necessary, it
makes the dough easier to handle.)

Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust
pizzas.

San Francisco Chronicle, 2/6/91.

There's also a recipe for a complete pizza, link Here

 

[Ian]

Ta Flops!

I'm off into town in a couple of hours to get a Pizza stone as it happens, so that's good timing!

 

[Ian]

Couldn't find any in town so looks like it's the amazon one for me

 

[Ian]

Only took 7 months but I got a pizza stone yesterday

 

[Taffycat]

Great Have you had an opportunity to give it a try yet Ian? This could be a cue for a PCR pizza party

 

[Ian]

Great Have you had an opportunity to give it a try yet Ian? This could be a cue for a PCR pizza party

Not tried it yet, but I will this week - I'll take a pic once I have