Author Topic: Review pizza dough 2013 version EDC Page 134  (Read 1775 times)

Offline judydawn

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Review pizza dough 2013 version EDC Page 134
« on: September 04, 2015, 08:38:21 am »
I made half quantity of this dough late at night and followed the tip to prove it slowly in the fridge overnight.  Next morning I left it on the bench to come to room temperature then rolled it out to make 2 pizzas which I cooked in my pizza machine.

I don't like a crust that's too thin that the slice of pizza sags when you are trying to eat it, this one stayed nice and firm and suited me. It became even crispier when I reheated it later for lunch.  I did notice when I was rolling it out though that it was hard to increase the size of the circle as it seemed to want to shrink back in.  I got there eventually though.



Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #1 on: September 04, 2015, 09:42:20 am »
The Pizzas look delicious Judy 8)
Denise...Buckinghamshire,U.K.
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Offline judydawn

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #2 on: September 04, 2015, 10:03:02 am »
Thanks Denise.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #3 on: September 04, 2015, 11:49:50 pm »
Judy, they look yum.
When the dough behaves like this you have to rest it. 10 minutes should do. Then re roll it.

Offline judydawn

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #4 on: September 05, 2015, 12:27:51 am »
Thanks Chookie, I knew I should have left it longer but I'm so impatient.
Judy from North Haven, South Australia

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Offline Chocolatte

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #5 on: March 13, 2016, 06:31:32 am »
I made this dough yesterday morning to use last night for pizzas. I used ordinary plain flour as I had run out of 00 flour. I also added a pinch of caster sugar to help feed the yeast. I let it slow prove in the fridge, taking it out of the fridge about an hour before use. I found the plain flour seemed to make the dough easier to work with and the texture of the cooked dough was perfect for us. Not too thin, crispy around the edges and just the right amount of fluffiness in the centre. The quantity of dough made enough for three large pizzas in our red pizza maker. A huge hit.

Offline cookie1

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #6 on: March 13, 2016, 09:21:33 am »
I've made this dough and we've always enjoyed it. Thanks for the review.
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Offline achookwoman

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Re: Review pizza dough 2013 version EDC Page 134
« Reply #7 on: March 17, 2016, 08:28:14 pm »
Thanks for the reviews. I usually use the thin and crispy recipe from here but might give the a go as have GC staying and they love Pizza.