pizza dough

[Meagan]

Hally that amount of dough is a bit much for the Tm I would split it into two batches 600 flour is the max recommended with 750g if it is a more liquid dough.

[leesmac78]

I never thought of this.  How could i have been so silly?  Freezing is such a clever idea.  Here in Germany, we can actually buy some rather decent frozen pizzas and we always had one in the freezer BEFORE TMX.  Now, I always make fresh. But if I did freeze, then I would have occasionally have a day when Thermie was not in use.  Imagine that.  How would he feel, being all neglected?

xxx

 

[Halex]

Meagan, i have always done the whole lot in my tm, what will happen to her?

Lee, you can make your pizza sauce in your tm, so you still get to use him.

Hally

[faffa_70]

Meagan, i have always done the whole lot in my tm, what will happen to her?

Lee, you can make your pizza sauce in your tm, so you still get to use him.

Hally

Hally you run the risk of stripping your blades from overloading  that means new blades if it happens!!

[Cornish Cream]

I have always loved jamie olivers pizza, onky diugh i make and have been making it for years.

CC sent a link to make it in tm, i dont know how to post the li k, so here is the recipe
Oh-so-Simple Pizza Dough

Adapted for the Thermomix from Jamie Oliver’s “pasta per pizza” recipe in jamie’s italy (Michael Joseph, 2005).

Makes 6 – 8 medium-sized thin pizza bases. Can be halved, or make the whole recipe and freeze the excess (before rising) until needed.

Ingredients

650 g water

15 g golden caster sugar

2 x 7 g sachets/15 g of instant or fast-acting yeast

1 kg strong white bread flour

15 g fine sea salt

Method

Weigh water into Thermomix bowl. Weigh in sugar and yeast. Warm 37° C/5 minutes/Speed spoon to activate the yeast.

Add flour, semolina and salt. Mix together 30 seconds/Speed 5 or until the dough just comes away from the sides of the bowl.

Knead 3 minutes/Dough setting. Place in an oiled bowl and cover with cling film/plastic wrap. Let rise for at least 15 minutes and up to about an hour or until doubled in size.

Shape, top and bake in a preheated 240° C /250° C oven for 7 to 10 minutes or until golden on top and crispy on the bottom.

jamie's italy (Michael Joseph, 2005)

Buon appetito and thanks, Jamie!

Hally

You forgot the semolina Hally
Here's the original post Yvette
http://www.whyisthereair.com/?p=793

[CreamPuff63]

I made a gorgeous pizza tonight, and will post the recipe either in Main Dishes or Starters and Snacks. Not really TM, but if you are making the pizza dough you are gonna love it (hopefully)

PS. Will have to wait until tomorrow cos I think I pressed the Tab bar or something and completely lost everything.

[Yvette]

Thanks Hally

[Halex]

It is best to make 1/2 the batch then. I wont have any dough to freeze.

CC, i dont use semolina, so yes i forgot as i copied it from my evernote app

CP, woukd love your pizza recipe, wecare having 3 types of pizza tonight

Yum we all love pizza, using 3 frozen dough balls
Hally

[CreamPuff63]

Hally I decided not to post the pizza recipe as its strictly not a TM one apart from making the dough. Better still the recipe is in the latest Collectors Edition of Masterchef magazine (with orange background cover) on P146 - Prawn Caper and Buffalo Mozzarella Pizza (its a Curtis Stone recipe) and there also looks like another tasty one p44 - Blue Cheese and Pear Pizzas with Cherry Tomatoes - must try this too!

[Meagan]

It is best to make 1/2 the batch then. I wont have any dough to freeze.

The other option Hally is to do two batches one after the other. Doesn't take too much extra time. I do this all the time when making bread.

[Halex]

Thanks cp

Yesmeagan will do 1 batch and if inwant 1 for the freezer will make anorher one.