Pizza dough disasters

[mboosh]

Hi. I've attempted the EDC pizza dough twice now and have had to throw it away as it hasn't risen. I'm using new yeast sachets, 7 g and am following the recipe. Even when it comes out of the thermomix it doesn't have that silken texture that pizza dough has. It's quite firm.

Does anyone have any ideas please?

Thanks!

[squirrel]

Mboosh... sounds like the yeast is not activating.

I prefer this recipe from Narelle for Pizza dough.  Have never had any problem with it and very quick to make up.  The water is heated a little, so this may also assist in yeast activation.

http://www.forumthermomix.com/index.php?topic=3491.0

Squirrel

[judydawn]

Yes, that recipe may help with the water temperature being exactly right.  Maybe you are using water which is too hot and is killing the yeast mboosh.  Another trick is to keep the yeast away from the salt in the TM bowl apparently.  I put mine on opposite sides, even the sugar goes in it's own spot if using that ingredient as well in dough recipes.

[fundj&e]

heating the water does help mboosh

add water and yeast to bowl 1min at 37 at soft speed

[knittercook]

This is my preferred pizza dough recipe:
http://lighthousebaking.com.au/thermomix-pizza-dough-282/

[dede]

I use the thin and crispy pizza dough recipe as well, never had a problem as yet.
Although i increase the ingredients to 1.5 to make 2 bases as I don't like the base too thin

[dede]

KC I like the sound of rosemary and garlic pizza dough. Will try this on next time for a change

[mboosh]

Great. Thanks everyone. I will try again. I've got my sauce ready to go. Just need the bases!

[dede]

Good luck mboosh, hope it works out well for you.

[mboosh]

I just checked out the video sent by KC. I wonder if part of my problem was not adding enough salt. I try to keep the salt down as it's for the kids but maybe, as the woman said, it's needed to work with the yeast?

Also, I have a thermomat but worry that it doesn't let the dough rise - that it constricts it. What do you think?

And another thing(!) the pizza tray looks cool. Has anyone used one?

No more questions. !

[dede]

I have 2 pizza stones and two pizza trays. The stones do a better job than the trays I find. I think the tray used in the video would be really good with the holes. Would make the base crispier I would think.

My suggestion when making your dough is place the Luke warm water, yeast and sugar in the TM and mix for 20 sec on speed 4, let it stand for 10 minutes (it should be bubbly on top)
Add flour then the salt and mix for 5 seconds speed 6. Knead for 1.5 minutes.
I leave the dough in the TM bowl until it doubles then knead for a further 1.5 minutes.
Tip out onto a floured board and knead for a bit longer . Let sit for 10 minutes before shaping your dough for the pizza bases.

Hope that helps.

[DizzyGirl]

mboosh, I got one of those trays with the holes and I love it. Also have one for baked potatoes and chips.

I have a pizza sotne and never used it    No instructions came with it so I am abit scared.

[dede]

Pizza stones are pretty easy DG, just spray with some oil for first couple of uses to stop sticking, after this it will produce its own oil from what has soaked into it. Never wash a pizza stone with soapy water. Just plain water is all you need otherwise the stone with soak in the soapy water and make your pizza taste yuck.
I place the stones in my oven to preheat to 220, then I get them out (be careful cause the hold their heat) and place the pizza base directly on the stone and your toppings. Bake for 20 to 25 minutes at 220.
Yum yum. Think I will make some pizza this weekend after all this talk about pizzas.
Handle the stone careful cause they can break (don't put cold water on a hot stone, don't put a cold stone in a hot oven etc etc)

[fundj&e]

dede if you topped your pizza on a pizza peel u could just slide the pizza on to the stone, if you dont have a peel the thick piece of cardboard would do

[DizzyGirl]

dede, I too decided to make pizzas tomorrow night. Will give the stone a try.

So I can roll and shape my dough directly on the hot stone and then add the toppings?