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Author Topic: Thin and crispy pizza dough  (Read 133494 times)

Offline Yvette

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Re: Thin and crispy pizza dough
« Reply #135 on: October 05, 2012, 06:49:50 am »
Looks good Rob  :)
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Offline astarra

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Re: Thin and crispy pizza dough
« Reply #136 on: October 05, 2012, 06:56:39 am »
Rob - that looks so good I can almost smell and taste it!!!  :D
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:D

Offline Cuilidh

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Re: Thin and crispy pizza dough
« Reply #137 on: October 12, 2012, 08:34:32 am »
I don't know if anyone has mentioned this before, but how do you thing Chookie's Savoury Flat Bread recipe would go as a base?
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Marina from Melbourne and Guildford
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Offline Brumington

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Re: Thin and crispy pizza dough
« Reply #138 on: October 26, 2012, 04:29:33 am »
Not sure if anybody else does this but based on an idea I saw on The Fabulous Baker Brothers (UK programme currently on Lifestyle Food) I made a beautiful pizza today.  Make sure that about a quarter of the flour is wholemeal (they suggest spelt but I just used wholemeal plain flour) as this gives it a bit of 'bite'. Roll out the base and par cook it in the oven for about four or five mins, enough to make it very light brown in colour. Then add the toppings and carry on as normal. This ensures the crust does not go soggy with the sauces and cheese. My pizza this afternoon using this recipe was lovely. I haven't done it yet but I assume you could freeze the bases at the end of the par cooked stage. Mine was actually made from a Dough I'd frozen previous.
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Offline Halex

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Re: Thin and crispy pizza dough
« Reply #139 on: October 26, 2012, 04:45:46 am »
Quote from: Brumington on October 26, 2012, 04:29:33 am
Not sure if anybody else does this but based on an idea I saw on The Fabulous Baker Brothers (UK programme currently on Lifestyle Food) I made a beautiful pizza today.  Make sure that about a quarter of the flour is wholemeal (they suggest spelt but I just used wholemeal plain flour) as this gives it a bit of 'bite'. Roll out the base and par cook it in the oven for about four or five mins, enough to make it very light brown in colour. Then add the toppings and carry on as normal. This ensures the crust does not go soggy with the sauces and cheese. My pizza this afternoon using this recipe was lovely. I haven't done it yet but I assume you could freeze the bases at the end of the par cooked stage. Mine was actually made from a Dough I'd frozen previous.

I read this last week in a magazine & it seemed like a great idea.

H :)
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Offline CreamPuff63

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Re: Thin and crispy pizza dough
« Reply #140 on: October 26, 2012, 06:02:13 am »
That's a timely tip for tonight, thanks  :-*
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Non Consultant from Perth, Western Australia

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Offline CreamPuff63

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Re: Thin and crispy pizza dough
« Reply #141 on: October 26, 2012, 03:07:58 pm »
Yep, neighbour pronounced this base as the best he has ever tasted. This is coming from a man who coddles and keeps his pizza dough warm like a baby. He hated to admit it, but cos he had a few under his belt he did. Went home and got his family and couldn't believe that I'd whipped up more dough cos his likes to be snug for a while in the cupboard.

So...65g spelt flour + 195g bakers flour in future. Thanks brumington  :-*
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Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Amy :-)

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Re: Thin and crispy pizza dough
« Reply #142 on: October 27, 2012, 08:44:29 am »
I'm exctied to be making this dough for the first time tonight :D
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Offline Brumington

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Re: Thin and crispy pizza dough
« Reply #143 on: October 27, 2012, 11:33:25 am »
Quote from: CreamPuff63 on October 26, 2012, 03:07:58 pm
Yep, neighbour pronounced this base as the best he has ever tasted. This is coming from a man who coddles and keeps his pizza dough warm like a baby. He hated to admit it, but cos he had a few under his belt he did. Went home and got his family and couldn't believe that I'd whipped up more dough cos his likes to be snug for a while in the cupboard.

So...65g spelt flour + 195g bakers flour in future. Thanks brumington  :-*

So glad it worked for you too. It's beautiful isn't it? I'll be sticking to this method from now on.
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Offline Amy :-)

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Re: Thin and crispy pizza dough
« Reply #144 on: October 27, 2012, 11:37:36 am »
My pizzas.... :)

Bacon, cheese and pinapple.
Salmon, corn, tomato, cheese and mushrooms.

This is such an easy dough! And it was ready in next to no time at all ;D
I think I do need to buy either a pizza stone or a pizza machine though, because my base was still a bit soft in the middle of the pizza and not very brown on the bottom. I did preheat my oven trays too.

But the pizza was still great ;D
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Offline tarasis

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Re: Thin and crispy pizza dough
« Reply #145 on: October 27, 2012, 12:46:50 pm »
How do you tend to par cook the base? Tinfoil with rice on top? Otherwise I imagine it might get a little air bubbly.
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Rob from Buchholz i.d.N, Klecken, Hamburg, formerly (England) Burgess Hill, Goring By Sea, Brighton, (Northern Ireland) Bangor and Newtownards.

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Offline CreamPuff63

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Re: Thin and crispy pizza dough
« Reply #146 on: October 27, 2012, 01:34:53 pm »
Prick the base, add your pizza sauce, then toppings. Don't need to parbake the crust at all. The stone does tend to give a crispier crust. Some tips I learnt is don't spread the pizza sauce all the way to the edge, make sure it's evenly spread, just put cheese around the outside and barely any cheese in the middle. Use one of those rocking pizza cutters as it doesn't drag the toppings.
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Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Halex

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Re: Thin and crispy pizza dough
« Reply #147 on: October 28, 2012, 04:51:08 am »
Made these 2 from the dough today.
Dh did the rolling out.

Kids pizza

Our pizza
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Offline gertbysea

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Re: Thin and crispy pizza dough
« Reply #148 on: October 28, 2012, 06:58:42 am »
Awesomely ediable.

Gobbling gertie
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Gretchen in Cairns, Australia

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Offline Halex

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Re: Thin and crispy pizza dough
« Reply #149 on: October 28, 2012, 07:54:40 am »
Thanks Gert, yep gobbled up here too :)

So quick & easy with this dough recipe, no rising  time.

H :)
« Last Edit: October 28, 2012, 08:01:20 am by Halex »
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