[Gllug] Stirring

[Richard Jones]

On Fri, Nov 23, 2007 at 02:42:55PM +0000, David Bell wrote:
> I don't know of an easy way to make dough for pizza bases though.  Must RTFM 
> sometime.

This is what I use for pizza bases:

  260g of strong white bread flour
  200g of warm water (about 30% boiling / 70% cold does the trick)
  1/2 teaspoon dried yeast
  1/2 teaspoon salt
  up to 2 tablespoons of olive oil
  plain flour to cover surfaces
  large, clean, flat surface

Mix flour and salt in a large bowl.

Mix warm water and yeast.

Pour the water/yeast slowly into the flour/salt and mix it together
with your fingers until it's all incorporated, then scrape the lot out
onto a flat, floured surface and knead for a few minutes.

If it's too sticky you can add more plain flour until you get a nice
dough.

Add 1 - 2 tablespoons of olive oil and knead for another minute or two
(you might also want to add more flour again if too sticky).

Put the dough in a clean bowl, cover with a tea towel and leave it to
rise in a warm place for an hour or so.  Excellent time to make pizza
toppings.

For each pizza, first heat your oven up as high as it'll possibly go,
grab a piece of the dough, pat it down to get rid of most of the air,
then roll out with a rolling pin so it's very thin (or do the fancy
Italian pizza restaurant spinning thing if you can).

Put it on a greased oven tray or foil, sprinkle a bit of shredded
mozzarella and whatever other toppings you want (not too much
topping), then put it straight in the very top of the oven for a few
minutes (how long depends on how hot you can get your oven).

http://www.annexia.org/tmp/pizza-3.jpg (tastes better than it probably
looks in that rubbish photo)

Rich.

-- 
Richard Jones
Red Hat
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