Homemade Pizza

Pretzel rolls - awesome for burgers.

IMG_2080.JPG
 
Made some flatbread wraps last night. Very happy with them as it was my first attempt and they came out quite tasty. Definitely going to try again, as they are super easy and quick to make.

http://www.recipetineats.com/easy-soft-flatbread-yeast/

Ingredients
2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
1/2 tsp salt
3 1/2 tbsp / 50g butter (1.75 oz)
3/4 cup / 185 ml milk
1/2 tbsp oil (for cooking)

Instructions
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
Continue to cook with remaining pieces.
Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
 
Readsalot said:
Does anyone have any tips for making pita bread? I found this recipe that I want to try.

http://www.foodlikeammausedtomakeit.info/2012/05/how-to-make-pita-bread.html#.WuBCAIhuYdU
Click to expand...

The recipe looks fine but I normally use a cast iron skillet with a thin layer of oil instead of baking it. It's difficult to get those nice brown patches if you do it in the oven. I reckon a pizza stone could also work quite well.

https://www.halfbakedharvest.com/traditional-greek-pita-bread/
 
Readsalot said:
Anybody have good bread, flatbread and or pizza recipes?

I want to learn how to make my own bread and thought it might be easier to start with a flatbread, which I can then use for naan, pita or pizza. Any favourite recipes? I don't want to use self-raising flour and I don't have a blender so I will have to learn how to knead the dough by hand, unless you have a good no-knead recipe.

I bought a few packets of 10g instant yeast and a kilo of whole wheat bread flour. I've been looking at these two recipes:

Flatbread

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/07/flat-bread.html
360g Cake flour
1X10g Sachet of instant yeast
2 Tbsp Sugar
1 tsp Salt
1½ Cups (375ml) warm water
3 Tbsp Extra olive oil
Preheat oven to 180°C.
Make the flatbread by mixing together the flour, instant yeast, sugar and salt.
Add the water and knead for 10 minutes to form soft dough. If the dough is too dry add more water, if too wet add more flour.
Place the dough in an oiled bowl, cover with plastic wrap and leave to prove (rise) for 1 hour.
Once proven, knock out the air and roll into a rough rectangular shape.
Place on a floured baking tray, bake for 20 minutes, then remove and brush with olive oil.

PIZZA DEEG

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2013/03/pizza-idees-deeg.html
500 ml koekmeel
5 ml sout
1 x 10g kits suurdeeg
5 ml suiker
100 ml olie
240 ml lou warm water
1. Gooi alles in die voedselverwerker en knie goed.
2. Laat rys so in die bak tot dubbeld en pulse weer goed.
3. Rol baie dun uit. Sit tamatie en uiesous op en enige vulsel.
4. Bak 20 min in warm oond.
Click to expand...

Both of these recipes have the ratio between yeast and flour all wrong. The first will rise so much it will look like it will take over the house, the second less so, but still too much yeast.

I put half a pkt of yeast (5g) to 3 cups (750 ml) of flour.

My basic bread recipe is 3 cups of bread flour (cake flour isn't suitable for bread)
5g of yeast (or one of the 7.5g packets intended for a bread machine)
teaspoon of sugar
100 ml of oil
1 cup of water
pinch of salt.

Salt inhibits the action of the yeast, so don't over do the salt. (but don't leave it out either).

If I want a softer bread for rolls or just a nice softer loaf:

2 cups bread flour + 1 cup cake flour
5 g of yeast
2 teaspoon of sugar
150 ml melted butter (otherwise you get lumps in the dough)
1 egg
1 cup of milk (but adjust as you mix it in, use less if the dough is too wet).
Pinch of salt.

The egg and milk make the dough richer, and the extra oil makes it softer. The extra bit of sugar gives it that slightly sweeter taste that a soft bread should have.

I have a bread machine, so that makes the work of kneading etc. much easier, but I used to do it by hand. The trick to kneading any dough (pizza, bread, or pasta) is to knead it until it is soft, and elastic. It literally changes texture from this sticky texture to being soft, pliable, silky and elastic. At this point you set it aside to rise or in the case of pasta set it aside to rest for a bit.

Bread must rise twice - so knead, rise, knead again (but not too much, you basically just want to knock it down), and let it rise a second time in the tin, or in the shape you want (round, or buns).

Flatbread and pizza dough rises just once.
 
Zoomzoom said:
Both of these recipes have the ratio between yeast and flour all wrong. The first will rise so much it will look like it will take over the house, the second less so, but still too much yeast.

I put half a pkt of yeast (5g) to 3 cups (750 ml) of flour.

My basic bread recipe is 3 cups of bread flour (cake flour isn't suitable for bread)
5g of yeast (or one of the 7.5g packets intended for a bread machine)
teaspoon of sugar
100 ml of oil
1 cup of water
pinch of salt.

Salt inhibits the action of the yeast, so don't over do the salt. (but don't leave it out either).

If I want a softer bread for rolls or just a nice softer loaf:

2 cups bread flour + 1 cup cake flour
5 g of yeast
2 teaspoon of sugar
150 ml melted butter (otherwise you get lumps in the dough)
1 egg
1 cup of milk (but adjust as you mix it in, use less if the dough is too wet).
Pinch of salt.

The egg and milk make the dough richer, and the extra oil makes it softer. The extra bit of sugar gives it that slightly sweeter taste that a soft bread should have.

I have a bread machine, so that makes the work of kneading etc. much easier, but I used to do it by hand. The trick to kneading any dough (pizza, bread, or pasta) is to knead it until it is soft, and elastic. It literally changes texture from this sticky texture to being soft, pliable, silky and elastic. At this point you set it aside to rise or in the case of pasta set it aside to rest for a bit.

Bread must rise twice - so knead, rise, knead again (but not too much, you basically just want to knock it down), and let it rise a second time in the tin, or in the shape you want (round, or buns).

Flatbread and pizza dough rises just once.
Click to expand...

Thanks for the recipe! I bet having a bread machine makes life much easier. My recipe for pizza dough is simple, just found it on the internet one day:
1 1/2 cups of water
1 teaspoon of sugar
1 teaspoon of salt
1/4 ounce of yeast
1/2 cup of fine ground yellow corn meal
1/3 cup of olive oil (and extra for coating the bowl).
The result usually looks like this, a good-looking california-style pizza (see the image below). Of course, I'm using outdoor pizza-oven, I don't remember the name, but it looks like one of these, uni or oni but older. I also love extra cheese over veggies, but my wife prefers more pepperoni and pineapples instead.
703171
 
Last edited:
Hannibale said:
Thanks for the recipe! I bet having a bread machine makes life much easier. My recipe for pizza dough is simple, just found it on the internet one day:
1 1/2 cups of water
1 teaspoon of sugar
1 teaspoon of salt
1/4 ounce of yeast
1/2 cup of fine ground yellow corn meal
1/3 cup of olive oil (and extra for coating the bowl).
The result usually looks like this, a good-looking california-style pizza (see the image below). Of course, I'm using outdoor pizza-oven, I don't remember the name, but it looks like one of these, uni or oni but older. I also love extra cheese over veggies, but my wife prefers more pepperoni and pineapples instead.
View attachment 703171
Click to expand...


Ooooh, where did you get that oven? How much? Are you in ZA?

Also, a bread machine is for middle of the road dough (no offence @bwana ), if you're aiming for artisan style mixing by hand and allowing the dough to rise at least overnight is the way to go.

There's also a method of mixing some old dough in with your new dough to give a deeper flavour.
 
maumau said:
Ooooh, where did you get that oven? How much? Are you in ZA?

Also, a bread machine is for middle of the road dough (no offence @bwana ), if you're aiming for artisan style mixing by hand and allowing the dough to rise at least overnight is the way to go.

There's also a method of mixing some old dough in with your new dough to give a deeper flavour.
Click to expand...

Depends on the kind of loaf you are after. If you want a smooth textured soft loaf to eat as sandwiches or to toast then nothing can beat the machine unless your name is Arnold and you can knead dough like Superman.

If you are after a coarse textured sourdough or 'artisanal' (hate that word but anyway moving on) bread then developing your own starter and hand kneading and longer rise times is the way to go.
 
Zoomzoom said:
Depends on the kind of loaf you are after. If you want a smooth textured soft loaf to eat as sandwiches or to toast then nothing can beat the machine unless your name is Arnold and you can knead dough like Superman.

If you are after a coarse textured sourdough or 'artisanal' (hate that word but anyway moving on) bread then developing your own starter and hand kneading and longer rise times is the way to go.
Click to expand...

Agree. Bread machine is also handy if you want to gooi everything in and let it do its thing.
 
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