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Pizza dough (and Pizzas, of course!) and things you can
make with it
We use a 1 1/2 size recipe for a Panasonic bread maker, because it
will fit in the pot, and makes enough Pizza to feed a hungry family of
4 (and leave some pieces for school lunches too!). These are the
quantities:
3teaspoon dry yeast
710g bread flour
1 Tablespoon bread improver
5 Tablespoons milk powder, (we use low fat, but any type is OK)
4 1/2 Tablespoons sugar
1 1/2 teaspoon salt
1 1/2 Tablespoons oil. (Oil is fine as a fat, and the right type
is better for you, so they tell me...)
525 ml water
Method for pizza dough bases:
Make the dough with pizza dough mode (If you don't have that
mode, a
basic dough mode will work just fine). Wait 15 minutes before you
knead, as that will stop most of the stickiness.
Knead the dough with lightly floured hands on a lightly floured
surface until it becomes
elastic and springs back when touched. Divide the dough into three
balls.
Cutting the
dough into 3 parts to make 3 pizzas
Just like that!
Roll the base
out by pushing down and out sideways in all directions with
floured hands
Load the pizzas by starting with 1/ 2teaspoon of well spread
chilli paste (sambal oelek) if that's your thing, and 2 tablespoons of
tomato paste,
spread evenly over the top,
then toppings of your choice, and then oodles of mozarella cheese.
Bake in a preheated 210°C oven for 15-20 minutes or until golden brown.
MMHhmmm...
if you want your Pizzas to be juicy and bursting with flavour
when you bite into them, use a very coarsely cut onion and/or
tomato, cut into about 5mm chunks. Grown ups like the flavour of lumps
of
Peccorino cheese, a bit like parmesan, but the lumps go tough and
chewy, not soft and soggy. Always try to use good Kalamata olives: the
olives in a jar
from the supermarket tastes like cardboard!!
Sometimes a small pizza base, just covered with a bit of olive oil,
herbs and garlic, make a fantastic appetiser, or bread to go with a
meal, instead of traditional bread rolls. You can make this into a
bruschetta by coarsely cuttng a tomato into 5mm chunks, add fresh
herbs, possibly chives, or basil, mixed together with a spoon of olive
oil, and then heaped generously onto the top of the semi-nude baked
pizza base.
We find that a couple of crushed Vitamin C
tablets can replace the bread improver, and it works fine.
What else can you do with pizza dough?
This dough is so useful, it is quick to make, and gives a soft white
bread. It is amazingly versatile, that this the best dough to
experiment with, so long as you wait for 15 minutes once it is ready,
as that makes it a lot less sticky.
Make 16 bread rolls; maybe put cheese to melt on top of them, or some
dried onions in them. Cook for the same time, at 180deg.C., but keep an
eye on them until light brown.
You can make a stuffed plaited bread, a bit like a pizza sandwich. Cut
the dough into only 2 parts, and spread into 30 cm by 20 cm. Make
cuts a third of the way in down th long sides, about 2-3 cm wide,
pointing down ar 45 degrees. put some tasty bits down the middle:
lightly fried onion, sundried tomatoes, olive halves, cheese, whatever
you like, and then cover the filling by plaiting the cut fingers from
the sides over each other in the middle, by picking up one finger at a
time from alternate sides. Again, cook for the same time, at 180deg.C.,
but keep an eye on them until light brown
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