Homemade Pizza

JamesBoy said:
Sounds and looks awesome, I just doubt I could get what you've shown out of 83g of flour though - is there something extra that you're adding?

I doubt I could get a cup of flour to spread that thin and still make it not look as thin unless you're using yeast or something to get it to increase in voume significantly.

I love to try new recipices though so could you please share what all you use for the base itself and any special steps you take to make it work?
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I might be a little off on the claimed 30 pizzas. But it wont be far off if I am.
No, I just add water, a sprinkle of yeast, salt and a teaspoon of sugar.
the water, yeast & sugar enables my dough to rise double in size, maybe even a little more.

After I have left it for 45 minutes i knead it out and flatten it with a rolling pin.

I just measured my glass lid that I use as a template to cut my pizzas out before it goes on my pizza stone and the diameter of this lid is 285mm.
 
Papa Smurf said:
I might be a little off on the claimed 30 pizzas. But it wont be far off if I am.
No, I just add water, a sprinkle of yeast, salt and a teaspoon of sugar.
the water, yeast & sugar enables my dough to rise double in size, maybe even a little more.

After I have left it for 45 minutes i knead it out and flatten it with a rolling pin.

I just measured my glass lid that I use as a template to cut my pizzas out before it goes on my pizza stone and the diameter of this lid is 285mm.
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Thanks dude, I'm always open to trying new ways for an awesome base so I'll give it a shot with our next one (probably this week).
We also like to keep ingredients to a minium with the obvious tomato sauce, cheese and spices a staple.

Makes me wish we could have a pizza exchange program going to try out different styles!

...and now I'm hungry again lol.
 
JamesBoy said:
Yeah could make sense especially if he eats a lot less than most. A single cup of flour is around 120g to 130g of flour alone though so for a pizza with half of that even before adding liquids I'd say that's pretty tiny (I may just be a pig though so don't discount that).

Our standard recipe for a pizza base consists of the following (this serves supper and breakfast, fills an entire oven pan easy and is light and fluffy without being too thin or too thick - I like a thick base while she likes a thin base):
-2 to 2.5 cups of flour
-2 to 2.5 cups of water
-0.5 to 1 table spoons of oil
-1 tea spoon of baking powder
-Salt, pepper and whatever spices you dig
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I've learned that if you want consistency it's better to measure weight than volume, esp with flour. It also makes it a lot easier to scale.

A lot of people also forget that a US cup, which is what's used for most recipes online, is closer to 236ml than the 250ml "cup" we're used to here.

I've decided I'm going to have to add at least 50% bread flour to the 00 in future. I like NY style pizza - thin base with a nice chew.

Papa Smurf said:
Yup, I do use a rolling pin. Just bought my first one about 3 months ago
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Coward. :p
 
Friday evening’s load shedding caught me by surprise.(electric stove/oven) Had already knocked out some dough in the afternoon so I came up with a plan I’ve seen in camping videos.
Heated up a cast iron skillet and pot till they were smoking hot then built the pizza in the skillet and put the pot on top.
A bit of guesswork on the time but all it took was 4 minutes to produce some pretty good pizza.

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Do pizza on the Weber at least twice a month, use Jamie Oliver's base recipe but substituted some white flour for Nutty Wheat. This makes about 3 medium bases :

2 Tbs Olive Oil
1 1/4 Cup warm water
2 Cups White Flour
1/2 Cup Nutty Wheat Flour
1 Cup Wheat Semolina
1/2 Tbs Salt
1/2 Tbs Sugar
7g Yeast

Chuck in the bread maker to knead
IMG-7028 - Copy.JPG
 
Bonus day. Not only do I finally have a decent paddle but the mozzarella I got was awesome.

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bliksem @bwana
#mouthgasm

I too am making pizza tonight

But a cheat, Checkers bought pizza bases, then bling it and cook on a frying pan with a lid. This should be interesting. I am practicing for Otter Trail in April and I refuse to eat ****ing 2 minute noodle kak suppers. I will be that guy that makes pizza every night on a 5 day hike :thumbsup:
 
Papa Smurf said:
bliksem @bwana
#mouthgasm

I too am making pizza tonight

But a cheat, Checkers bought pizza bases, then bling it and cook on a frying pan with a lid. This should be interesting. I am practicing for Otter Trail in April and I refuse to eat ****ing 2 minute noodle kak suppers. I will be that guy that makes pizza every night on a 5 day hike :thumbsup:
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Five day old cheese? How's that going to work?
 
bwana said:
Five day old cheese? How's that going to work?
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Now that part I am still researching. So far I have gathered the harder the cheese the easier to preserve. I will also have to keep it at it's coolest place inside my backpack. I'm thinking far down at the bottom away from sunlight, possible inside my down sleeping bag. Still looking and researching
 
Papa Smurf said:
Now that part I am still researching. So far I have gathered the harder the cheese the easier to preserve. I will also have to keep it at it's coolest place inside my backpack. I'm thinking far down at the bottom away from sunlight, possible inside my down sleeping bag. Still looking and researching
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Mozzarella is not a hard cheese. Maybe it will keep overnight in brine but unless you can find some freeze dried cheese you might be out of luck.
 
bwana said:
Mozzarella is not a hard cheese. Maybe it will keep overnight in brine but unless you can find some freeze dried cheese you might be out of luck.
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Im gonna experiment next week, will buy a block of cheddar and put it in a ziplock bag, compressed as much as possible with no air. Get some sliced salami as well, then wrap that all up inside my down duvet and pack it into my hiking bag and leave it on the stoep that gets afternoon sun.
Will then open each packet each sunset simulating me making pizzas and see how long everything lasts.

I gotta take one for the team and do the research

This article here says cheddar should be fine. I thik i will go get that cheddar that has the red plastic film over it.

 
00 flour @Thor
can't go wrong
there is a reason those ninja italian people use it for a reason
it honestly is the best

@bwana will vouch on that :thumbsup:
 
00 is still my favourite. And there are some nice supermarket ones out there. Eurika or however it is spelt is a good affordable easily obtainable one as well
 
Pineapple Smurf said:
00 is still my favourite. And there are some nice supermarket ones out there. Eurika or however it is spelt is a good affordable easily obtainable one as well
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You mean premix? Pizza dough is so simple you don't need that.

You prefer wafer thin bases, I prefer slightly thicker bases with more of a chew. You want to pick a flour, or mix of flours, that produces the type of base you enjoy.

And FWIW Italians only really learnt how to make pizza when they emigrated to the US ;)
 
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