Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: maxxie on September 06, 2011, 12:08:32 pm
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Hi
I was wondering if anyone knows if I can make pizza dough the day before I want to use it? Could I make it and put it into the fridge? Thanks
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Yes you can make it and give it the first rise in the fridge. The EDC says to knead the dough again to refresh it but I just give it a quick knead on my mat before rolling it out. :)
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Great thanks, I am making pizzas for my sons 6th birthday party on Sunday and thought it woul be so much easier if I could make the dough the day before :)
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yes you can, you could even 1/2 cook the pizza base to save time.
ciao
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My husband made pizza dough last Sunday but decided not to cook it because a very kind friend bought some very fresh prawns and fish for us that afternoon. He left the dough in the fridge and cooked it on Monday. It was just as good. Just take it out from the fridge when you're ready to prepare your pizza. Let it return to room temperature and give it a bit of kneading and carry on as usual.
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Has anyone frozen it??
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Yes you can freeze it ,i freeze 200g balls which will be a small pizza.
Or you can ˝ cook your pizza with the toppings then freeze but it does take up a lot of room in the freezer.
ciao
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Yes you can freeze it ,i freeze 200g balls which will be a small pizza.
Or you can ˝ cook your pizza with the toppings then freeze but it does take up a lot of room in the freezer.
ciao
i like that idea ..... even if you just put a base sauce on then added toppings later
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Wrap really well to prevent freezer burns ;D
ciao
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ah ha, another use for my trusty new vacuum sealer ;)
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I always freeze my dough, one batch makes 6 bases so i freeze 3. I find the first batch thicker, the frozen batch is aways thin and crispy. I freeze in balls after the rise.
Hally
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Hi everyone is the best pizza dough to make the one in the EDC? I have never made pizzas but am thinking about it now seeing everyone's lovely pictures
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What kind of pizzas bases do you like? Narelle posted a thin and crispy one that many people enjoy. You can also roll the EDC one thinly though. We enjoy deep pan crusts so I use the EDC recipe and leave it to rise before baking. :)
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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 :D
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Thanks Hally will give it a go and Chelsea we mostly like thin
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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.
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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
;D
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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 :)
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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!!
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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 :D
You forgot the semolina Hally ;)
Here's the original post Yvette
http://www.whyisthereair.com/?p=793
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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.
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Thanks Hally :)
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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 :D
Hally
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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!
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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.
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Thanks cp
Yesmeagan will do 1 batch and if inwant 1 for the freezer will make anorher one.