'Bubbly' Pizza Dough

[bb25wa]

I tried the pizza dough for the first time on the weekend & whilst it was nice I prefer a 'bubbly' pizza base similar to those of a woodfired pizza...anyone have any tips or ideas..?

[cookie1]

Did you partially cook the base first? We usually do that for about 4-5 minutes. It may not be 'bubbly' enough for you though.

[maddy]

I must admit, I like the EDC pizza dough, and use it often.

Just for something different, I turned it into a pizza ring, and cooked at 190c fan force for 25 minutes.  Kids loved it.







Alternatively, I have heard good reports on the Master Chef dough recipe http://www.masterchef.com.au/basic-pizza-dough.htm

[CreamPuff63]

you are one clever girl maddy 

[achookwoman]

Maddy,  this is like a ring calzoni.   Terrific.   Love the photo.

[judydawn]

Fantastic Maddy, thanks for that. Great pictures too.

[meganjane]

Well done maddy! Love the pizza ring!

[cookie1]

What a good thought Maddy. If I did that I could sneak more anchovies in and no one would notice until they started eating.

[maddy]

Sorry for hi-jacking this thread bb25wa, but here's another cool way to make pizza.
Using the Tupperware Jel Ring, and you layer it with bread and whatever toppings you wish.
Chill for 30-60 mins., then turn out onto tray & cook. 


Before cooking......



After........

[JulieO]

Wow  that looks fabulous Maddy. 

[Berry]

I love the EDC pizza dough and it does go nice and bubbly when cooked in a woodfired pizza oven, so maybe it's something to do with the higher temperature rather than the dough itself 

Love the photos Maddy, my stomach's growling and I may be drooling just a little bit! 

[Thermomixer]

Gee Maddy - they all look great.

bb25wa With the bubbly dough, did you use the EDC recipe?  Sometimes the answer lies in the oven and temperatures.  As others have said- did you use a pizza stone?  They tend to make the dough rise quickly.