Homemade Pizza

Cool thread, have tried quite a few Naan recipes over the years, went from yeast based to baking poweder based and now back to yeast based. This is my current recipe of choice...

https://www.onceuponachef.com/recipes/homemade-naan.html

Very nice although prep time is extended to give the dough time to rise...
 
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Bits and pieces:
If you make bread/pizza etc reasonably often, it's much cheaper to buy instant yeast in 'bulk' than those dinky 7g sachets. We buy Anchor instant yeast from our local baking supplies place at Access Park, about R40 for 500g. As long as you close the packet up tightly and put in an airtight container, it will keep for about 6 months. About 7ml is about 7g. With dough a gram or so either way doesn't seem to make any difference.
The problem with using a bread machine for pizza dough is that a batch in ours makes 3-4 decent sized pizzas, but the cycle takes 1hr50mins, which means if you need to make 2 batches you need to get going well ahead of time. That includes the rising time. I have thought of taking the dough out once the kneading etc of the first batch is done, before the rising, but need to be more observant of how long that takes.
 
Marsie27 said:
Bits and pieces:
If you make bread/pizza etc reasonably often, it's much cheaper to buy instant yeast in 'bulk' than those dinky 7g sachets. We buy Anchor instant yeast from our local baking supplies place at Access Park, about R40 for 500g. As long as you close the packet up tightly and put in an airtight container, it will keep for about 6 months. About 7ml is about 7g. With dough a gram or so either way doesn't seem to make any difference.
The problem with using a bread machine for pizza dough is that a batch in ours makes 3-4 decent sized pizzas, but the cycle takes 1hr50mins, which means if you need to make 2 batches you need to get going well ahead of time. That includes the rising time. I have thought of taking the dough out once the kneading etc of the first batch is done, before the rising, but need to be more observant of how long that takes.
Click to expand...

um the dough needs to rise anyway and takes about as long. Actually I think the machine is quicker because it warms slightly to ensure even rising.
 
Tip of the day - oil your hands slightly with a drop of the oil of your choice before handling the risen dough. This will prevent the dough from sticking to your hands and make it easier to handle.
 
Zoomzoom said:
um the dough needs to rise anyway and takes about as long. Actually I think the machine is quicker because it warms slightly to ensure even rising.
Click to expand...
Yes, sure, but we can put it in a bowl in a warm place to rise (as we always did before daughter emigrated and donated their breadmaker to us), and get going with the next batch. It's just a logistical issue.
 
Marsie27 said:
Bits and pieces:
If you make bread/pizza etc reasonably often, it's much cheaper to buy instant yeast in 'bulk' than those dinky 7g sachets. We buy Anchor instant yeast from our local baking supplies place at Access Park, about R40 for 500g. As long as you close the packet up tightly and put in an airtight container, it will keep for about 6 months. About 7ml is about 7g. With dough a gram or so either way doesn't seem to make any difference.
The problem with using a bread machine for pizza dough is that a batch in ours makes 3-4 decent sized pizzas, but the cycle takes 1hr50mins, which means if you need to make 2 batches you need to get going well ahead of time. That includes the rising time. I have thought of taking the dough out once the kneading etc of the first batch is done, before the rising, but need to be more observant of how long that takes.
Click to expand...
That's not really a problem since you should be making them the day before anyway and a few extra hours won't hurt.

Form the balls and store them in the fridge overnight. They'll be a lot easier to work with the next day. :)
 
bwana said:
That's not really a problem since you should be making them the day before anyway and a few extra hours won't hurt.

Form the balls and store them in the fridge overnight. They'll be a lot easier to work with the next day. :)
Click to expand...
Yes, that just takes planning. Pizza-making around here tends to be more spur of the hour if not the moment. But I take your point.
 
Marsie27 said:
Yes, that just takes planning. Pizza-making around here tends to be more spur of the hour if not the moment. But I take your point.
Click to expand...
I keep some in the freezer as well - it's next to the sauce. :)
 
Chuckmyster said:
this recipe looks easy i just stumbled on
geckogrill.co.za

Recipes - Gecko Grill

Recipes Download the Gecko Grill Recipes App for the latest recipes
geckogrill.co.za geckogrill.co.za
Click to expand...

2 ingredient pizza dough. The original call for "Greek" yoghurt.

I've done this a couple of times (in fact, I did this as a first dinner date at my place with my now wife ... it was a mess that evening :D).

That said - it's quicker just getting a pre-made base from woolies
/runs
 
Hamster said:
That said - it's quicker just getting a pre-made base from woolies
Click to expand...
I saw a top 10 list a while ago where Pick n Pay bases were the no.1 pick. Woolies 2nd place. I haven't tried either, but maybe worth trying if you make them a lot.
 
If you don't mind increasing your chance for a heart attack, I can recommend this recipe:
www.seriouseats.com

Detroit-Style Pan Pizza Recipe

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens...
www.seriouseats.com www.seriouseats.com

I'm a thin crust fan, but I make an exception for this one. The sauce is the real winner.

Also, I just use a normal roasting pan, and since I haven't found brick cheese locally, I do a mix of Kerrygold Dubliner cheese and white cheddar, and maybe a little mozza.
 
Zoomzoom said:
asking a blessing on the yeast so it will rise. after chucking an enormous amount of salt in it.
Click to expand...

Yes, putting salt and yeast in the same bowl :ROFL:. Great to watch though, tks for this. Those pizzas look great.
 
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